Author Topic: Today's Focaccia  (Read 1199 times)

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Offline Pizza Baker

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Today's Focaccia
« on: February 21, 2015, 01:11:57 PM »
Here is a pic of today"s focaccia. No knead 82.5% hydration 80% "00" flour/20% Graham flour. 12 hour room temp/12 hour cold ferment. It tastes good too.  ;D
Jim


Offline wolver

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Re: Today's Focaccia
« Reply #1 on: March 09, 2015, 06:06:44 PM »
nice! use electric or wood oven?
I want to try your recipe  :D
Wood fired oven: Pizza Party 70x70

A Pizza a day keeps the doctor away! :-)

Offline Pizza Baker

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Re: Today's Focaccia
« Reply #2 on: March 09, 2015, 07:05:29 PM »
nice! use electric or wood oven?
I want to try your recipe  :D

Hi Wolver, For this formulation I use my home oven which is natural gas fired. I bake in a 13" x 9" oiled pan at 450 F. Dough weight is about 1000g,  The formula is 80% water, 2.5% olivie oil, 2% salt. Once the dough is spread in the pan let it rise in the pan covered until it is bubbly. Jim
Jim

Offline Pizza Baker

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Re: Today's Focaccia
« Reply #3 on: March 26, 2015, 07:02:04 PM »
80% Hydrated plus 2.5% Olive Oil. 80% 00 flour and 20% semolina. Michigan grown grain cultivated natural sourdough starter.
Jim

Offline carl333

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Re: Today's Focaccia
« Reply #4 on: March 26, 2015, 08:37:44 PM »
Looks delice, I'll be trying one of your recipes this WE
Carl

Offline wolver

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Re: Today's Focaccia
« Reply #5 on: May 16, 2015, 01:29:10 AM »
very nice Pizza Baker!
Wood fired oven: Pizza Party 70x70

A Pizza a day keeps the doctor away! :-)


 

pizzapan