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Author Topic: First focaccia in a while  (Read 568 times)

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Offline pizzagetsmefrisky

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  • Location: New York
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First focaccia in a while
« on: July 09, 2018, 07:06:16 PM »
Hot out the oven, from left to right the toppings are jalapeŮos, onion, and cherry tomatoes. I accidentally forgot to scale up my recipe so these were a little thinner than usual but I eventually got the dough to behave. I actually like how thin they came out, perfect for an app or snack  ;D
Here's the formula:
Ingredient
Percent
Weight (g)
Weight (oz)
Weight (lb)
Bread Flour
100%
548.92g
19.36oz
1.21lb
Water
80%
439.14g
15.49oz
0.97lb
ADY
0.25%
1.37g
0.05oz
0lb
Sugar
2%
10.98g
0.39oz
0.02lb
Salt
2%
10.98g
0.39oz
0.02lb
Olive Oil
4%
21.96g
0.77oz
0.05lb
Total Weight:
1033.35g | 36.45oz | 2.28lb
Ball Weight:
344.45g | 12.15oz | 0.76lb
Total Percent:
188.25%
Hydration:
80%
"If Tetris has taught me anything, itís that errors pile up and accomplishments disappear."
BakersCalc - Online Dough Calculator

Offline joeykramer

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Re: First focaccia in a while
« Reply #1 on: July 11, 2018, 03:33:09 PM »
looking good!  can you share more on the process?  fermentation times and temps?  oven temp?

thx
Joe

Offline goosta

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  • Posts: 226
  • Location: Central Texas
Re: First focaccia in a while
« Reply #2 on: July 12, 2018, 03:32:12 PM »
Those look great! :drool: Nice work.

Offline pizzagetsmefrisky

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Re: First focaccia in a while
« Reply #3 on: July 17, 2018, 09:40:14 AM »
looking good!  can you share more on the process?  fermentation times and temps?  oven temp?

thx
Joe
Sure, here's a quick run through my process:
  • Initial mix (no salt/oil)
  • 30m autolyse
  • Final mix
  • Slap/fold, rest, repeat 3-4 times
  • 1hr bulk ferment
  • Divide dough into pans, slowly shape
  • Final proof
  • Add water/oil mix right before bake, toppings
  • Bake @ 450F for 25-30m
First I mix everything minus salt & oil and do a quick 30m autolyse. Then I add the salt and oil and mix for ~10 minutes, until the oil is completely incorporated. Then I do a couple of slap/folds & rests to build up the dough's strength since it's pretty wet. After about 3-4 of those I do another quick bulk ferment for about 1hr before dividing the dough and placing them into oiled pans. From here I'll periodically gently stretch the dough until it covers the entire pan. After a couple of hours once the dough looks well fermented I mix a squeeze bottle of 50/50 water & olive oil and shake well. Right before baking I drench the loaves with this, more than you'd expect. Finally I bake them at 450F for 25-30m or until the top looks nice and browned.
"If Tetris has taught me anything, itís that errors pile up and accomplishments disappear."
BakersCalc - Online Dough Calculator

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