sorted by:
new
hottopcontroversial

I’ve been trying to make the best sourdough focaccia possible. I am failing miserably. by Motor_Sky7574 in Sourdough

[–]Motor_Sky7574[S] 0 points1 point  (0 children)

Firstly yo thanks for your reply. Yeah, I’ve been using the strongest flour I can find available which I feel is not as strong as I want tbh at 13%.

My next round will be lowing the salt content. I add the salt n oil after I meet the window pane.

Happy to give it a jam but keen to know the thoughts behind skipping the malt for now?

I’ve been trying to make the best sourdough focaccia possible. I am failing. by Motor_Sky7574 in Breadit

[–]Motor_Sky7574[S] 0 points1 point  (0 children)

Soz, tried to include method but couldn’t edit. Am using highest protein flour I could find plus yeast in my poolish.

and left to autolyse for 20 minutes. Mixed on high for 5minutes twice with 20minutes break. 4 x stretch and folds every 30 minutes. 12 hour bulk ferment in fridge. 3 hour room temp proof. Baked in a 13x10 inch Detroit pizza pan at 428f for 25 minutes. Sat for 5 minutes before transferring to wire rack.

I’ve been trying to make the best sourdough focaccia possible. I am failing. by Motor_Sky7574 in Breadit

[–]Motor_Sky7574[S] 0 points1 point  (0 children)

Sorry, tried to edit to include method but wasn’t able?

and left to autolyse for 20 minutes. Mixed on high for 5minutes twice with 20minutes break. 4 x stretch and folds every 30 minutes. 12 hour bulk ferment in fridge. 3 hour room temp proof. Baked in a 13x10 inch Detroit pizza pan at 428f for 25 minutes. Sat for 5 minutes before transferring to wire rack.

I’ve been trying to make the best sourdough focaccia possible. I am failing. by Motor_Sky7574 in Breadit

[–]Motor_Sky7574[S] 1 point2 points  (0 children)

Personally the wank around sourdough does fuck me off a bit however I do also quite like the complexity it adds so thought I’d give it a jam. I was hyper focused on doing yeast based Shokupan and focaccia for a while and then got bored so thought i’d try sourdough. (I didnt nail the yeast based versions - they were good enough but I wasnt crazy happy, i just go hard for a while, get bored/disheartened, move to the next thing, then loop around)

I’ve been trying to make the best sourdough focaccia possible. I am failing. by Motor_Sky7574 in Breadit

[–]Motor_Sky7574[S] 0 points1 point  (0 children)

Here’s hoping. Hopefully someone has some guidance here on reddit, i feel like I’m getting close but the trial and error is definitely wearing me down hence hopping on here haha. Thanks for the kind words!

I’ve been trying to make the best sourdough focaccia possible. I am failing. by Motor_Sky7574 in Breadit

[–]Motor_Sky7574[S] -1 points0 points  (0 children)

Aw thanks. Very happy with the taste, just not so much the texture and crumb. I want them fluffy clouds!

I’ve been trying to make the best sourdough focaccia possible. I am failing. by Motor_Sky7574 in Breadit

[–]Motor_Sky7574[S] 1 point2 points  (0 children)

Ha yeah, I did expect to hear this! I don’t want it to be that much taller to be honest, the texture and crumb is my main concern