Hey all,
I’ve been struggling with focaccia / taglio bakes recently.
I’ve been running into an issue where my dough is blowing up like a balloon during the bake. Any tips on guidance to prevent this? I’ve never come across the issue on Sicilian pie bakes.
I’ve 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.
