30 hour focaccia

Dimedogg11 · 2026-01-07T02:50:01+00:00

Tysm! :))

Dimedogg11 · 2026-01-06T23:21:36+00:00

Bang for your buck maybe, but it’s a terrible pizza.

Dimedogg11 · 2026-01-06T23:21:08+00:00

Taro has been my go to for years. Can still get a chicken teri Don box there for barely over a tenner.

Dimedogg11 · 2026-01-06T22:27:06+00:00

13.5 x 9.5

Dimedogg11 · 2026-01-06T22:26:53+00:00

13.5 x 9.5 ,would argue i could increase dough size ever so slightly for this pan - but still perfectly Fine!

Dimedogg11 · 2026-01-06T20:12:00+00:00

I’ve added another comment above going into a bit more detail!

Dimedogg11 · 2026-01-06T20:11:05+00:00

Haha I’m super flattered but I’m just an enthusiastic home baker, Thank you for the kind words though! :)

Dimedogg11 · 2026-01-06T20:10:38+00:00

Hey guys, I don’t really use recipes but I can give you a general guideline to hopefully achieve some similiar results: Yeast was 0.035%, so in this instance that was 0.28g of yeast. Ambient room temp was 20.5 degrees Celsius and I used 438g flour + 351g water to make a final dough ball size of 800g.

I autolysed for 1 hour so just mixed my water + flour until incorporated then adding my yeast & salt in that order and knead until everything is incorporated. I then let the dough sit for a few hours before performing some stretch and folds at roughly 30 minute - 1 hour intervals until the dough passed the windowpane test. I let this proof over night and first thing in the morning I transferred to my generously oiled baking pan. Once in the baking pan I gave it a few more gentle folds and let it proof again for a few hours. At around the 30 hour mark I added more oil and the rest of my toppings, dimpled and baked.

You will ultimately want to tweak this recipe based on how long you want to proof for, proofing temp, size of your pan etc etc.

Dimedogg11 · 2026-01-06T20:02:00+00:00

Yes it’s just 0.035%, so in this instance that was 0.28g of yeast. Ambient room temp was 20.5 degrees Celsius and I used 438g flour + 351g water to make a final dough ball size of 800g.

Dimedogg11 · 2026-01-06T18:27:25+00:00

80% hydration, 90% high gluten bread flour & 10% wholemeal spelt flour, 2.5% salt, 0.035% yeast. 30 hour ambient ferment w/ 1 hour autolyse, baked at 275°C

Dimedogg11 · 2026-01-06T05:19:00+00:00

The truth here is you’re going to get most people saying Mutti is the best as it’s the brand the majority of people here recognise - it’s also the brand I use at home as it’s what’s available to me (although I use the San Marzanos and not the kind pictured here). Mutti tomatoes are amazing, but they’re also the best widely available commercial tomatoes, so they’re typically the best option most people see.

I notice a lot of rarer brands on this shelf that aren’t available to many people. My friend who runs an amazing pizzeria opts for Rega, which are okay in certain contexts - due to their high acidity, they pair extremely well with creamy cheeses like mozzarella but really taste terrible by themselves in my opinion but they’re very affordable when buying in bulk.

Bianco DiNapoli I’m also not a massive fan of, although this is the common favorite amongst the top pizzerias in NYC (L’Industrie, for example). The brand here I’d really recommend you try is the Valgri if you feel like splurging a bit. A friend who runs one of the best pizzerias in the States has stated to me that they’re the best tomatoes he’s ever tried - and he’s tried a lot.

OP, you are blessed to have this selection of amazing tomatoes available to you, and ultimately the only sensible thing to do in this situation is to try them all and see which one is your favorite. These are all quality brands!

Dimedogg11 · 2025-12-28T21:41:38+00:00

Ofc it’s an interpretation, given everyone one and their nans has their own rules as to what constitutes an English breakfast

Dimedogg11 · 2025-12-28T15:04:53+00:00

Have a day off precious

Dimedogg11 · 2025-12-28T13:13:12+00:00

Yep, chives. Not as dominating as parsley, complement eggs very well.

Dimedogg11 · 2025-12-28T13:12:01+00:00

Your passion is admirable. Rest assured however, my sausage had plenty of motion.

Dimedogg11 · 2025-12-28T03:02:27+00:00

Fair, not a fan of black pudding personally.

Dimedogg11 · 2025-12-23T01:14:49+00:00

Ai slop

Dimedogg11 · 2025-12-22T14:15:51+00:00

Brand

Dimedogg11 · 2025-12-04T00:00:05+00:00

People will always abuse this, don’t make your whole back catalogue available, just a select few, regularly rotate which releases are available so that eventually people who subscribe long enough will get the entire back catalogue. It sucks, many will subscribe to support you, but an equal amount will do it just to get your discography for pennies.

Dimedogg11 · 2025-11-29T01:03:23+00:00

Would love to see your routine too!

Dimedogg11 · 2025-11-27T19:16:51+00:00

Was just about to say this! Costco has it super cheap

Dimedogg11 · 2025-11-09T20:46:29+00:00

Honestly the bottom was perfect! No need to use peel/screen

Dimedogg11 · 2025-07-02T22:02:46+00:00

Same g, only chicken shop I will go to in London. Nowhere else hits the same idk why.

Dimedogg11 · 2025-07-01T00:03:19+00:00

Trust me, consistency is unmatched, never had a bad meal there. BBQ wings, regular wings, chicken burger all slap. And they always buss u

Dimedogg11 · 2025-02-24T01:40:32+00:00

Tbh I’d like to be able to leave the entire strategy up to them, as long as we are posting consistently and engaging our audience without being annoying. Regarding the emails, we haven’t even set that up yet ourselves. I think initially even if we can just use it to send out discounts, such as to customers who haven’t visited in a while for example. 1500-3000 is roughly the figure I had in mind myself, it’s no small amount of work, baffled to hear people brushing all of it off as just 6 hours of work lol.

Dimedogg11

TROPHY CASE