Used a recipe you guys suggested and it was soo much better than my first attempt. Thank you! It’s soft, airy, low effort, delisioso. Q: is it supposed to be slightly on the chewier side? Also, how can I improve it?
512g bread flour, 12g salt, one sachet of yeast activated in 2C Luke warm water, and olive oil (tbh I just went with my gut feeling on this one). Mixed it all up and chilled for 24hrs. Proofed again for 3.5hrs before baking.
Bettrlatethannever
I’m not and expert but, looks really good. nice job.
Santzia1
It looks delicious! A little chewiness just adds to that hearty, rustic vibe. You nailed it!
Fuzzy_Welcome8348
Looks lovely!
Inevitable_Cat_7878
Looks amazing! Well done!
Chewiness is a function of gluten. The more gluten, the chewier it is. If you want it less chewy, switch to AP flour. Personally, I prefer the chewiness of bread flour.
That simply looks perfect! I wouldn’t change anything.
Now that you have the base down, you can try making artist versions “draw” using onions, tomatoes, asparagus, etc. Alternatively, you can try making a sweet version by mixing cinnamon sugar in the final stretch and fold. You can either just sprinkle the cinnamon sugar mix and push it into the dough in the dimpling stage. Then top with olive oil. Or stretch the dough to the corners. With the short side of the pan facing you, sprinkle some of the cinnamon sugar mix, then fold the top 1/3 down, fold the bottom 1/3 up like a letter. Rotate dough 90 degrees to align with the pan and stretch to the corners again. Then sprinkle the rest of the cinnamon sugar on top and dimple.
5 Comments
Recipe: https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/
512g bread flour, 12g salt, one sachet of yeast activated in 2C Luke warm water, and olive oil (tbh I just went with my gut feeling on this one). Mixed it all up and chilled for 24hrs. Proofed again for 3.5hrs before baking.
I’m not and expert but, looks really good. nice job.
It looks delicious! A little chewiness just adds to that hearty, rustic vibe. You nailed it!
Looks lovely!
Looks amazing! Well done!
Chewiness is a function of gluten. The more gluten, the chewier it is. If you want it less chewy, switch to AP flour. Personally, I prefer the chewiness of bread flour.
That simply looks perfect! I wouldn’t change anything.
Now that you have the base down, you can try making artist versions “draw” using onions, tomatoes, asparagus, etc. Alternatively, you can try making a sweet version by mixing cinnamon sugar in the final stretch and fold. You can either just sprinkle the cinnamon sugar mix and push it into the dough in the dimpling stage. Then top with olive oil. Or stretch the dough to the corners. With the short side of the pan facing you, sprinkle some of the cinnamon sugar mix, then fold the top 1/3 down, fold the bottom 1/3 up like a letter. Rotate dough 90 degrees to align with the pan and stretch to the corners again. Then sprinkle the rest of the cinnamon sugar on top and dimple.