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 …

Latest Focaccia Foc-up

Recipe I’m trying next. 500g strong bread flour 16.39g fresh yeast 362g cold water 4.5g salt Overnight fermentation in the cold room, beside the kitchen. (Cold tonight but not below 0). I swear this is doing my head in! Well, latest focaccia didn’t rise much. I had left it overnight to develop a strong flavour, …

Late night focaccias

Experiment: Marriage’s Flour. I’ve added more yeast, taken out some moisture, and let two focaccias rise for hours in warm places. The mix was autolyzed overnight, kneaded, then left to rise for a good 6 hours (I was at Chris’s house, making a risotto) then divided and kneaded again, then allowed to rise until I …