Author Topic: Focaccia con cipolla  (Read 999 times)

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Offline Johnny the Gent

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Focaccia con cipolla
« on: June 01, 2014, 09:03:45 PM »
Focaccia with onions. A blend of AP & 00 flour. Hydration approx 78%.  Co-fermented, RT, same day dough - 10 hour ferment.
Il miglior fabbro


Offline TXCraig1

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Re: Focaccia con cipolla
« Reply #1 on: June 01, 2014, 09:36:12 PM »
A simply beautiful creation!
Pizza is not bread.

Offline jsaras

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Re: Focaccia con cipolla
« Reply #2 on: June 01, 2014, 11:04:25 PM »
Stunning.
Things have never been more like today than they are right now.

Offline Johnny the Gent

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Re: Focaccia con cipolla
« Reply #3 on: June 22, 2014, 11:27:28 AM »
Thank you! I appreciate it.  ;D
Il miglior fabbro

Offline axbman

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Re: Focaccia con cipolla
« Reply #4 on: June 26, 2014, 01:57:10 AM »
do you use oil?

Offline Johnny the Gent

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Re: Focaccia con cipolla
« Reply #5 on: July 23, 2014, 07:44:20 AM »
do you use oil?

axbman - sorry for the very late reply!

Yes, I used oil for this dough. IIRC, only 2-3% for this focaccia.
Il miglior fabbro

Offline axbman

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Re: Focaccia con cipolla
« Reply #6 on: July 24, 2014, 06:09:20 AM »
thanks. I've been experimenting with focaccia and working my way up to high 70s HR, trying to get this kind of crumb. What is your baking procedure?

Offline Mdvpc

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Re: Focaccia con cipolla
« Reply #7 on: July 24, 2014, 08:39:22 AM »
Great looking focaccia!

Offline Johnny the Gent

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Re: Focaccia con cipolla
« Reply #8 on: July 25, 2014, 05:40:51 AM »
thanks. I've been experimenting with focaccia and working my way up to high 70s HR, trying to get this kind of crumb. What is your baking procedure?

I pretty much made this dough as I would for a pizzarium style pizza - exception being the thickness factor for a focaccia is slightly higher than for pizza. Key is to develop the gluten through stretch and folds or what Bonci calls "rigeneri" . As far as baking procedure, I place the oiled pan in the bottommost rack for the first several minutes until the dough "sets" and the bottom is golden brown, then move to the middle rack for the remainder of the bake.
Il miglior fabbro

Offline Johnny the Gent

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Re: Focaccia con cipolla
« Reply #9 on: July 25, 2014, 05:42:46 AM »
Great looking focaccia!

Thanks!  :)
Il miglior fabbro


Offline wolver

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Re: Focaccia con cipolla
« Reply #10 on: September 18, 2014, 07:09:49 AM »
can you post your recipe? I want to try, please :chef:


 

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