It's not pretty at all, and there are only 8 layers but oh boy, i enjoyed every bite of it 😁
Followed the recipe here: https://youtu.be/4r0I15WbywU?is=QkMwJ3gnNPWnbyok
My house runs cold and I typically make the sourdough in the day time, bulk fermentation of 8.5hrs at 72F - 73F room temp. It's within the ballpark of the sourdough journey chart, and it has given me great results when I bake in the day time.
So, I wanted to try the same recipe, same process, same duration bulk ferment overnight on the counter, and in the hopes to bake in the AM.
So I mixed everything at 11pm (450g bread flour, 100g active starter, 9g salt), pinch fold once, stretch fold once, and coil fold once - all 30mins apart. I went to bed at 12:30am, and woke up at 9am and saw this "monster" overproofed..😂
I was like...oh well, time to make my first focaccia! I sprinkled some oregano, salt and sun dried tomato, and generous amount of olive oil too. Baked at 425F for 35mins. It was so YUMMMMM! The crust was crispy, the dough is slightly on the sour side but the flavor was really good. 👍
Failed experiment but worth it! 😁
Will add recipe + steps in the comments!
We have a very long and linear 2nd floor with a 10 foot ceiling, where the kitchen, dining room and living room are co-existing, lol. missing art, shelving, and the media console (right now it's a standing desk)...I would appreciate any paint or deco suggestions you guys have! Thanks! 😊
The steps are in the attached picture and I followed all of it EXCEPT that I added 1 gram of Instant yeast in the fermentolyse phase.
It's freaking beautiful! But what am I compromising on? The health benefits of the homemade starter? My fragile little "ego"?! Hahaha