Author Topic: 90% Hydated Focaccia  (Read 302 times)

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Offline Pizza Baker

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90% Hydated Focaccia
« on: December 04, 2014, 08:05:14 PM »
Here is a 90% hydrated lean sourdough focaccia topped with sesame seeds and kosher salt. No knead room temp over night in fridge during the day today. Baked at 450F for 35 minutes on a rack in a steel pan after room temp rise. Very tasty!  ;D


Online tinroofrusted

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Re: 90% Hydated Focaccia
« Reply #1 on: December 04, 2014, 11:10:38 PM »
PB, I love the look of your foccacia. 90% can be really challenging to work with.

Offline Pizza Baker

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Re: 90% Hydated Focaccia
« Reply #2 on: December 05, 2014, 06:58:42 AM »
Thanks Tin Roof. 90% is only challenging to work with if you have to handle and shape it like when making ciabatta. With focaccia I just scrape into the oiled pan and it spreads out almost by its self. I Let it rest a bit and then stretch it into the corners with wet or oiled fingers.  :)

Offline Stromung

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Re: 90% Hydated Focaccia
« Reply #3 on: December 21, 2014, 10:45:34 PM »
What kind flour is this?

Offline Pizza Baker

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Re: 90% Hydated Focaccia
« Reply #4 on: December 22, 2014, 07:11:55 AM »
Pillsbury Patent A unbleached and unbrominated.


 

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