Focaccia #4 is in the books. 4 cups of bread flour, 2.25 tspn of active dry yeast, and I went with a 65% hydration since the prior loafs were so firm at 50%. What a difference- the dough was much more wet, proofed for 72 hours in the fridge with a modest rise, 4 hours proofing in the pan, baked at 450° for 30 minutes.
The crumb is the best I’ve achieved yet. It came out thinner than I had expected but I’m not upset! Using this to make fried eggplant sandwiches with fresh mozzarella, basil, and balsamic glaze.
Thoughts? Always looking for feedback!
by Nostalgic_Chase
2 Comments
O(k)h, nice
Looks awesome!!