I saw my last post received a lot of positive feedback, so I thought to try this again and push it further! What I will say is that this handles the exact same, if not better than 90%. I used colder water this time, and it made handling a bit better.

I honestly think this flour can go up to 120% hydration…. Zero struggle, barely sticky.

This is a same day focaccia dough, and I made it quick for family. I’ll be experimenting with biga soon for it!

100% hydration, 2.8% salt, 2.5% EVOO, 0.5% diastatic malt powder, 1.2% IDY

Mixed in my sunmix mixer. Melted the dough at 60% hydration first with the yeast, and malt at 110 RPM, then when it came together, I immediately put it to 200 rpm, and slowly scaled up. This dough heats up fast, so you want the water to absorb as much as possible. I added the salt at the end, along with the evoo.



by FutureAd5083

26 Comments

  1. Plastic_Relation548

    How long did you knead it? A decade?!!

  2. Catloaver

    please i must know what the finished focaccia looked and tasted like, please!

  3. Man how is this even possible, I feel envious now…

  4. Ethereal_spit

    This is the prettiest dough I’ve ever seen that’s so insane

  5. ChadLovesStacey

    Do you think this is possible with by hand autolyse and other techniques? I’ve never been able to get good gluten with KA even around 80%

  6. Ishabewwa

    😭I wanna eat this bread so bad, it looks like it will make a delicious loaf

  7. theteethfairy

    I have no idea how I stumbled onto this sub but this looks like prata dough and I want to smack it.

  8. HeyHiNiceToMeetYou

    union power makes the strongest dough

  9. I’m following to see the 120% later on. This looks so amazing and sounds delightful!

  10. ThisIsMyBigAccount

    This is the sexiest thing I’ve seen on Reddit today.

  11. Earthwarm_Revolt

    How no stick to hands? That looks stickey AF. All my high hydration attempts are unworkably sticky, cold water huh, okay.

  12. This is a bread subreddit, take your fresh mozzarella elsewhere!!  😆

  13. rinseclean

    Which KA flour? High gluten ( special order), bread flour ( blue border) or regular (red border)?