100g starter
520g bread flour
430g water
10g olive oil
10g salt
24 hour cold ferment after doing like 8 stretch and folds. Let it sit in the pan for 6 hours with oil before stretching and dipling.
How's it looking? What would y'all do differently?
Shitty pic for reference
by SaisonduKvlt
5 Comments
That. Looks. Amaaaazzzzing!!! I’m drooling over here!
Looks like it is almost gone so that says a lot.! Looks thick enough to use for sandwiches too which I think is a big plus. It looks like the dimpling didn’t leave any noticeable effects. That happens to my focaccia as well unless I have larger inclusions like olives. Great outcome.
Looks so gooddd!!
Looks phenomenal – I would’ve demolished it already
I’d eat that! Now I’m dreaming of a hot buttery grilled focaccia with thinly sliced ham, tomatoes, melted swiss, and Thousand Island dressing.
I use a sprinkle of ranch powder & garlic powder when I make grilled sandwiches (thanks to Costco for this tip). Next level delicious.