I had a housewarming party yesterday and for some insane reason more than 50 people RSVPed. Tbh I think most people wanted to see my dog, and I can’t blame them. Either way, more than I planned for. The classic charcuterie and sweets table stayed scaled for the ~20 people I was expecting, and I supplemented with three loaves of sourdough and two sheet trays of my signature focaccia with a spread of jams and dips for a bread bar. It was relatively cheap and a huge hit!
by umlizzyiguess
4 Comments
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Sourdough, triple batch that fits my bannetons:
•1,320g King Arthur bread flour
•230g King Arthur Golden Wheat flour
•1,120g water
•250g ripe starter
•30g salt
I did a one hour autolyse first before mixing in the starter and salt. Then a slap and fold at 30 mins and coil folds at 1 hour, 1.5 hours, and 2 hours. My dough was HOT so bulk was short and I fell asleep so it definitely overproofed, but who cares lol. Divided, shaped, into the fridge in bannetons for about 24 hours, baked at 450°F with the lid on for 25 mins and lid off for ~20, until I like the color.
Focaccia, double batch:
•250g ripe starter
•850g lukewarm water, about 80-85°F
•1,000g King Arthur bread flour
•24g salt
Mix all ingredients. Slap and fold at 30 mins and 1 hour, coil fold at 1.5 and 2 hours. This will bulk for anywhere from 4-8 hours at room temperature. Divide and transfer into parchment lined and generously oiled 9×13 dark colored baking sheets. You can do a second rise on the counter or cold proof. These cold proofed overnight for 18 hours; I let them come to temp on my counter for a few hours before baking. I season all my signature focaccias liberally with a layer of smoked maldon salt, red pepper flakes, a ridiculous amount of rosemary, and an extra drizzle of olive oil. I dimple after seasoning so it gets into the pockets. Bake at 450°F for 20-30 minutes. Bonus pic of caramelized focaccia bottom I forgot to add to the main post.
https://preview.redd.it/kioekwux0oqh1.jpeg?width=3024&format=pjpg&auto=webp&s=23b88c7bb08386b42dd8f32c6aa81853f565c00d
I’ve never made focaccia before. My daughter has several times and talks about how easy it is. I may have to give this a try.
Such a great idea! Looks wonderful!