First Sourdough (kind of)

Aside from a couple of failed attempts at Chris’s house, this is my first successful sourdough starter! Apparently, you have to name your sourdough; it’s tradition. I’m going to call him: “Benjamin” 😀 hehehe no idea why. Benji! It smells kind of cheesy, and creamy. I mixed a ratio of 1:1 = 50g Marriages Organic …

Best Dough mix, yet!

I used 700g Marriages’ Strong Bread Flour 320g tepid water 200g tepid milk 12g fresh yeast 12g salt This mix of dough was the best that I’ve done, yet. From the beginning it came together, tremendously well. I defrosted the (new, from the internet) yeast, in 40g of warm water. I obviously deducted that from …

Gone back to Milk n Water: Focaccia

OK so this one was much closer to what I want. 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 700g “Marriages’” Strong bread flour 350g tepid water 200g tepid milk 12g fresh yeast 11g salt It’s rising as …

Focaccia Latest

OK. My experiment to let the focaccia rise more, and to take out the oil gave me two impressions. I went to the boxing and just left it alone all day 😀 hehehe 700g sbf 485g water 12g fresh yeast 6g salt (needs more) There’s too much water in this mix as well. The crumb …

Focaccia experiment

The last one left me feeling disappointingly underwhelmed. This time i want to make one with no oil, and let it prove for longer than i normally would. Because i left out the oil, i added 8g more water. 700g sbf 485g water 12g fresh yeast 6g salt (needs more) If this one turns out …

Foc rough

Mixed dough, night before. Let it autolise all night. Kneaded it the next morning at 9am ish. Left to rise all day until 4pm ish. Folded n pushed air bubbles out, light covering of olive oil – tray coated with olive oil. Folded finely chopped rosemary through the dough. Ingredients left at room temperature all …

Focaccia Latest

Try 700g flour 477g water 12g fresh yeast 6.3g salt 30g olive oil The last one was good, it rose well, it had hardly any filling to push it up/out. I think the crumb is still too plasticy, which is what happens when you have a high hydration loaf/focaccia. I much prefer the consistency of …

Focaccia _ Latest

I’ve come to the conclusion that given common rising conditions (the type I’m accustomed to anyway, with the Allinsons flour) that the only way that I’ll get this dough to rise as high as I want it to, I’ll need to make a larger batch of dough. I thought I could get the rise I …