home Uncategorized Gone back to Milk n Water: Focaccia

Gone back to Milk n Water: Focaccia

OK so this one was much closer to what I want.

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Reduce the water, and use the following recipe next:
700g Marriages’ Strong Bread Flour
320g tepid water
200g tepid milk
12g fresh yeast
12g salt

milk_water_focaccia

700g “Marriages'” Strong bread flour
350g tepid water
200g tepid milk
12g fresh yeast
11g salt

It’s rising as I type, so I’ll just say that I thought the mix was a tad wet (I’ll reduce the water, if it is.

It came together really nicely, and proved well. I think I prefer to knead it straight away, instead of being a lazy shite and letting it “autolyse” overnight in the cold. I don’t taste any benefit from the overnight autolyse.

I’m pre-heating the oven on GM 6, baking 15 minutes then turning, then 5 minutes out the tray.

I’m also spraying water into the oven just as I put the bread in.

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