I started to be a little more conscious about what I eat and figured making my own bread would be a good start. Tried making a full size ficaccia one time months ago and it didnt end well. Tried a new recipe but in a loaf pan and it quickly became a staple. The recipe didnt require pinch and fold but I did it anyway and noticed a huge difference from the first loaf to the second. 100% hydration and just shy of 3 hours total start to finish
by PantsMunch202
8 Comments
Great job.
You’ve nailed the texture This looks bakery-quality well done
I joined this sub to shame myself into learning bread making better. Its just so weird to me. But damn posts like this give me hope
That looks delicious. Focaccia is my favorite bread for tuna melts
Beautiful!
Could you share the recipe please?
Bread making has no failures only different results. Most times edible.
RECIPE:
120 grams bread flour
120 grams lukewarm water
3.5 grams coarse sea salt
1 gram instant yeast
9×5 aluminum loaf pan
– Whisk all the dry ingredients well, then add water.
I use a silicon spatula to get everything nice and mixed while minimizing mess
– Cover tightly with plastic and rest on the counter 1.5 hours or until doubled in size
– Lightly wet your fingers and give the dough a series of pinch and folds (4 grabs is enough since its not much dough)
– Cover and rest for 15 minutes
– Do 2 sets of pinch and fold with rests between and use the spatula to kind of work it into a ball shape as best you can
– Spray your pan with Pam or whatever grease you want and add lots of olive oil. I add about 1-1.5 tbsp. You want a little pool of oil
– Gently scrape your dough into the pan, cover with a towel and rest for 20 minutes
– During the final rest, preheat the oven to 425F or about 220C
– Drizzle oil on the dough and dimple it. I use more oil than most recipes ask for but not too much. You dont want it drowning
– Pan goes on the middle rack for 20 minutes
– Turn the pan and turn the heat up to 450F or 230C and bake for another 10-15 or until its golden brown
– Add a little more oil right out of the oven and sprinkle with salt or whatever you want, its your loaf
I made a few variations with this using garlic confit oil in place of regular oil and one being made with brown butter, brown sugar and cinnamon with nutmeg icing that was incredible. One loaf is perfect to slice and you can get to sandwiches out of it. DM me if you want pics of the steps as Im currently making a loaf. Happy baking!
Oh boy! Just wait till you get your freshman 15 bod going lol