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Author Topic: Focaccia/Taglio Question  (Read 519 times)

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Offline rootandbranch

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Focaccia/Taglio Question
« on: January 06, 2021, 03:10:44 PM »
Hey all,

Iíve been struggling with focaccia / taglio bakes recently.

Iíve been running into an issue where my dough is blowing up like a balloon during the bake. Any tips on guidance to prevent this? Iíve never come across the issue on Sicilian pie bakes.

Iíve been running

80% caputo pizzaeria
20% semolina
3% salt
5% starter
80% hydration

Long mix until elastic / not super sticky. Rest for an hour, followed by a bunch of stretch and folds. Then shaped and fridged for 24-48hrs prior to bake.


Offline PizzaCalcio

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Re: Focaccia/Taglio Question
« Reply #1 on: May 18, 2021, 06:04:02 PM »
I am having the same issue  - any solutions?

Offline Jon in Albany

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Re: Focaccia/Taglio Question
« Reply #2 on: May 19, 2021, 08:58:37 AM »
I can't speak to focaccia because I haven't made it, but I know I get bubbles in my pizza dough when it is shaped and baked too cold. Tom used to recommend pizza dough being in the 50-60 degree range. if you are coming right out of the fridge, maybe try a little room temp dough warm up before baking.

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