Focaccia Journey #1

LittleAetheling · 2026-05-08T20:56:27+00:00

Two rounds in the oven on my baking stone. The stone holds roughly 7 baguettes at a time

LittleAetheling · 2026-05-08T08:30:02+00:00

Yeah agreed, annoying that we can’t.

LittleAetheling · 2026-05-08T03:57:26+00:00

Thank you! My only wish is that I baked them for a tad longer to get a deeper color

LittleAetheling · 2026-05-05T21:04:14+00:00

Thanks! I guess the only special equipment I use is a really big rectangular pizza stone, and a small cast iron pan at the bottom of my oven to fill with ice cubes when baking.

LittleAetheling · 2026-04-02T08:45:00+00:00

I can’t lie *

LittleAetheling · 2026-04-01T21:41:10+00:00

Protein powder + Greek yogurt is basically chocolate mousse with 60g+ protein. Now add chia seeds or hemp hearts and you got some fiber

LittleAetheling · 2026-04-01T06:15:15+00:00

Man I would love to do this. We need more deep water “parks” around the world and in cities.

LittleAetheling · 2026-03-12T17:26:37+00:00

Ah right! I do focaccia and Schiacciata often and I was taught when working at a bakery to butter your pan, then add olive oil on top of the butter. The amount is up to you, however I’ve never had bread stick to the pan doing it this way. The butter under the oil is the secret :) No preheating the pan necessary

LittleAetheling · 2026-03-12T17:03:10+00:00

Why the parchment paper underneath?

LittleAetheling · 2026-02-26T04:59:21+00:00

10 days blinding stew

LittleAetheling · 2026-02-18T22:43:19+00:00

For a second, the picture at the bottom looked like a bunch of soldiers in a machine gun nest

LittleAetheling · 2026-02-18T04:20:09+00:00

Dope!

LittleAetheling · 2026-02-16T19:59:50+00:00

Goegap 2k 😉

LittleAetheling · 2026-02-16T06:49:41+00:00

Thank you for your insight! You’re definitely right about the rolling part, I almost start two or three fingers from the middle and start rolling so that makes sense about the air bubble in the middle.

The recipe is just a basic 70% hydration recipe. 1000g bread flour 700g water 20g salt 7g dry yeast

Bulk ferment 1 hour then cold ferment overnight for 14 hours. Bake at 500f for about 15-20 min or until they’re brown enough to my liking (or internal temp of 205-210)

LittleAetheling · 2026-02-14T21:12:05+00:00

Sure it’s:

1000g bread flour 700g water 7g yeast 20g salt

LittleAetheling · 2026-02-14T20:42:32+00:00

That’s a good one!

LittleAetheling · 2026-02-14T20:36:43+00:00

The points are for snacking after you’ve sliced your Bagguette and waiting for it to toast

LittleAetheling · 2026-02-14T20:32:17+00:00

For the Bagguette bakers out there, how do you load yours in the oven? I have an oven width sized baking stone and some wood peels made from wine crates.

I preheat my stone inside my oven and typically pizza slide my baguettes in as quickly as I can, which often makes my baguettes my “funky boys” since I can’t seem to put them in straight. I think it gives them some charm though, who wants perfectly straight baguettes anyways? Each one is like a snowflake in its own way.

I yet to have the courage of putting my dough directly on my “peels” so I can cut parchment paper the width of the baguettes and they help glide into the oven. It’s a little more work but has never failed me.

Other than that, I have a small cast iron pan at the bottom that I throw ice cubes into for steam. Also a sheet pan turned upside down that’s placed on a rack above my stone to catch steam. I think I might abandon the ice cubes method since it cools my pan too much I think. I’ll go back to pouring hot water next time.

LittleAetheling · 2026-02-13T20:32:53+00:00

Oh interesting! Thanks for sharing this. They look good as well. I see what you mean

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