▲ 21 r/focaccia
Made Focaccia again after Grandpa died, never got him to try my bread.
u/Inside_Tap2702 — 1 day ago
▲ 4 r/focaccia
3rd time Focaccia -- How does it look +
300G Flour
245G Water
8g Honey
5G Salt
3G of Active Dry Yeast
Lots of Olive Oil.
Hi all! I used ~82% Hydration + Autolyse + 2 sets stretch&folds into a Bulk ferment in the fridge overnight. Rested on a warm countertop for an hour; straight into the oven. I used AP Flour. How do you all get bigger bubbles? Is it Bread flour + higher hydration? Maybe my ratios are messed up? I'd love to know; they feel so nice to look at.
Also, this was delicious! I didn't use any toppings because I wanted to feel the simplicity of this bread. I've never used the oven before, other than for muffins. 😅 😅 Thanks!
u/Inside_Tap2702 — 11 days ago