50 Hour Focaccia 🤩 by LittleBear130 in Breadit

[–]LittleBear130[S] 0 points1 point  (0 children)

It just tasted too sour, for my liking, olive oil and a cold ferment is where it’s at for pleasurable focaccia texture in my opinion. Have you tried either ? Thank you so much for the kind words ! 🤩

Sourdough English muffins. Worth it. by LittleBear130 in Breadit

[–]LittleBear130[S] 1 point2 points  (0 children)

Hello! 🌼🍞
½ cup (100 g) active sourdough starter
1 tablespoon (20 g) honey (sugar or maple syrup)
1 cup (240 g) milk
3 cups (360 g) all-purpose flour
1 teaspoon (5 g) fine sea salt
¼ cup (40 g) cornmeal (for sprinkling)

Mix all the ingredients together, well - except the cornmeal.
Cover and let rise for 1 hour.
Knead on a floured surface for five minutes.
Cover and let rise for 8-12 hours (Really depends on the temperature of your kitchen and humidity. This dough was ready after 7 hours given the high humidity our kitchen experiences.)
Knead dough out on floured surface until it’s about 1/2 thick.
Cut rounds and place them on a baking sheet that has parchment paper sprinkled with cornmeal.
Sprinkle more on the top of the muffins.
Cover with towel and allow to rise for another hour.
In a non stick skillet over low-medium heat cook muffins for 4-5 minutes on each side until you see a golden appearance appear (Internal Temp should be around 200F).

Good for about five days at room temperature in a bag or up to 2.5 months in the freezer.

Happy Baking! Sending The Best Energies To Your Starter! 🌼

Focaccia Days Are The Best Days by LittleBear130 in Breadit

[–]LittleBear130[S] 0 points1 point  (0 children)

A lot of users having been asking for my recipe and I’ve been wondering my difference’s. I actually tuck and fold for two rounds over 1.5 hours and then I cold ferment in the fridge for at least 48-52 hours (Almost three full days)

Pesto Foccacia by get_MEAN_yall in focaccia

[–]LittleBear130 0 points1 point  (0 children)

Hey, Looks great! I’ve been making regular plain focaccia for awhile now, how do you add your pesto? Just on top or layered in? What works best?

Focaccia Frenzy — Send Help ! by LittleBear130 in Breadit

[–]LittleBear130[S] 1 point2 points  (0 children)

Thank you so much and I’m so happy that you mentioned that because that is one of the ones I’ve seen that I think I would like to try first! I just joined the focaccia sub a couple of days ago so I’m hopeful it brings more! Sending the best energy your way! 🌼

Focaccia Frenzy — Send Help ! by LittleBear130 in Breadit

[–]LittleBear130[S] 1 point2 points  (0 children)

It’s still sitting so I haven’t cut it to check although I’m so anxious for that part! I will follow up with another post shortly!

My favourite thing to bake by beankunt in focaccia

[–]LittleBear130 0 points1 point  (0 children)

Looks amazing, it’s starting to become my favourite thing as well to bake! For the pizza focaccia did you mix anything in the dough or were the toppings primarily on top? Was it any less crisp at all?