Hello everyone!
Just wanted to share a focaccia I made yesterday.
I think I made it with -650g of strong flour (might have been 800g) 😂 -80% hydration, 200g starter. 10g salt.
And the let it rest in the fridge untill next day with a occasional fold.
Poured it into the pan and the shoved a bunch of chopped up olives,sundried tomatoe, rosmarin, olive oil, salt, the province-mix-spice.
Approximately 45min in oven at 220degrees , tossed it in and at the same time added hot water on a plate below.
Any tips or tricks are appreciated!
7 Comments
brownbreadboy@lemmy.world · 2 pts · 3y
For a second looking in the dark with my eyes slowly losing focus and about to doze off, though this was the aftermath of the 3 day challenge on lemmy
Rikape@lemmy.ml · 1 pts · 3y
Hmm, not aware of any 3-day challenge other then the poop one! Is that the reference?? 😂😂😂
brownbreadboy@lemmy.world · 1 pts · 3y
Hahaha that was what I was referring to but looking at the picture now wide awake this morning, it looks amazing!
doodgelukkig@lemmy.world · 2 pts · 3y
That looks delicious, good job!
Rikape@lemmy.ml · 2 pts · 3y
Thank you! 🙏🏻 quite happy myself!
letraset@feddit.dk · 2 pts · 3y
Looks delicious, well done. 200g of starter is a lot more than I normally use (roughly around 40g when I bake a bread). Was it the recipe calling for this amount of starter, or did you wing it?
I'm always worried about using too much of the starter, and I'm not sure I have a reason to be worried about it.
Rikape@lemmy.ml · 2 pts · 3y
Thanks! I have to admit that I do quite a big of winging it but when I started baking I tried to follow this video/recipe with Patrick Ryan and he uses quite a lot of starer compared to other recipies.
I feel like his teaching style is very down to earth and easy to understand.
https://ilovecooking.ie/features/sourdough-bread-masterclass-with-patrick-ryan/