This is my first time doing an overnight ferment on the focaccia and I think it came out great! 18hrs in the fridge.by mattmaybloom 9 Comments Spirited_Income_3225 2 months ago That looks soo yum! Raelourut 2 months ago Love those bubbles! miscwit72 2 months ago The bread looks great! The chives need work though. Fuzzy_Welcome8348 2 months ago Looks divine!! MudsludgeFairy 2 months ago looks unbelievably good LordSteyn 2 months ago Cold ferment is the way. That crumb structure looks absolutely spot on Timmerdogg 2 months ago Did you butter and oil that pan? I thought you should be using metal for focaccia. On my last run I tried parchment and it was a game changer for me. jfkrfk123 2 months ago Looks great. How does the recipe differ from a regular white bread or sourdough? Round_Patience3029 2 months ago Recipe please!
Timmerdogg 2 months ago Did you butter and oil that pan? I thought you should be using metal for focaccia. On my last run I tried parchment and it was a game changer for me.
jfkrfk123 2 months ago Looks great. How does the recipe differ from a regular white bread or sourdough?
9 Comments
That looks soo yum!
Love those bubbles!
The bread looks great! The chives need work though.
Looks divine!!
looks unbelievably good
Cold ferment is the way. That crumb structure looks absolutely spot on
Did you butter and oil that pan? I thought you should be using metal for focaccia. On my last run I tried parchment and it was a game changer for me.
Looks great. How does the recipe differ from a regular white bread or sourdough?
Recipe please!