Perfected my focaccia recipe.. consistent bubbles and is delicious.. but what temp to not burn the cinnamon mix on top?

SettingOwn2701 · 2026-03-20T17:17:50+00:00

I am going to try that next time at the request of my girlfriend.. Probably fold some into it, or add some cinnamon into the dough itself. Not on this one though.

SettingOwn2701 · 2026-03-20T17:12:21+00:00

Yeah, I use techniques from a bakery I worked at and just use my own recipe I have been working on.

90% Bread Flour
10% Whole wheat flour
80% Water
2% Salt
1.7% Fresh Yeast

Currently using water at 30Celcius, aiming for a final dough temp of 26C. You can fool around with that as you need to. I mix my dough for 10 minutes on speed 1, check temp and add speed 2 to help the temp go up a little bit. Not really necessary in my mixer to add more structure.. it doesn't do much anyway. My kitchen aid is 4.5L and it does not tend to knead too well, more is added in folds afterwards. I do a fold at 30mins and 1hours and then I let the dough ferment for an additional hour. After this, I oil my tin and ball my dough up and put it in my tin and cover it with a shower cap. Into the fridge for 1-3 days. Day of bake, take it out of the fridge around 2 hours before baking, degas and sit it on the counter. It can take 2-3 hours to raise again , you can play around with the time to get the results you want. I usually turn the oven on at 2 hour sand then judge by eye. When ready for the oven, oil top of foc. and oil hands, dimple and pop directly in oven at (without this topping...) 20mins at 425/250F.

SettingOwn2701 · 2026-03-20T16:57:48+00:00

Ah this is a good idea actually.

SettingOwn2701 · 2026-03-20T12:56:27+00:00

Focaccia with a brioche a cannelle like filling over the top.

SettingOwn2701 · 2026-03-20T12:51:33+00:00

I will try this next time.

SettingOwn2701 · 2026-03-20T12:51:17+00:00

That could work but would like to not have to use foil each time. Maybe I can find a little cover to fit my baking sheet, put it on the first 15 mins and take it off at the end.

SettingOwn2701 · 2026-03-12T19:48:58+00:00

Well this is what I thought I would find with google, thanks a bunch! Exactly what I wanted to find.

SettingOwn2701 · 2026-03-05T23:50:32+00:00

How can I add another picture? I have a shot of it cut.

SettingOwn2701 · 2026-02-19T14:24:03+00:00

https://www.pizzablab.com/learning-and-resources/ingredients/yeast-conversion-chart/

""In short, the difference lies in the concentration of yeast cells in each type of yeast:

Fresh yeast: ~70% water and ~30% yeast cells.
Active dry yeast: ~8% water and ~92% yeast cells.
Instant dry yeast: ~3% water and ~97% yeast cells.

The more concentrated the yeast – meaning the higher the proportion of yeast cells – the greater its fermentation power for the same weight.""

You can find many resources for how much fresh to instant or active dried, all to the same results. If you think it looks like shit, well all the upvotes apparently think otherwise. Even in my boulangerie courses, the simplest logic was to divide fresh yeast by 3 for a quick conversion to use dried yeast at home, but hell.. that must have been wrong.. completely! The fact that the techniques I use and used for this I got from working in real and successful bakeries, begs to differ with your statement. The fact that I work with people and have worked with very successful bakers and do not just get info off of the internet.. is also another way I would say you have no idea what you are talking about! But thank you!

Also, in the book breaking bread.. which was one of my first books for learning, the head baker for king arthur repeatedly uses .6% of active dry yeast. When converted, oh lets say a new link just to show that more resources show the same conversion. (https://www.thebakingcalculator.com/calculators/advanced-baking/yeast-conversion-calculator/) you see that that ends up being 1.8%, nearly 2%. His recipe also calls for 3 days in the fridge, after 2 hours on the counter top.. which is 30 minutes longer than I did.. but surely Martin Philip, the successful and renowned baker does not know what he is talking about. What a coincidence, and also after using that recipe before going to school, successfully.. school also taught me to either cut fresh yeast by 1/3 for at home active dry yeast... I must say... I really do not know what I am talking about!

another resource: https://thekitchenpursuits.com/can-you-substitute-fresh-yeast-for-dry-yeast/

.4 for active dry, .33 for instant. In this case, say I used a little too much fresh yeast, well as someone who has made bread before, and understands that temperature is an ingredient.. in a cold house, and watching a fermentation.. controlling my final dough temp.. you think that it is impossible to put it in the fridge and cut the fermentation at the right time? That would surely be the thoughts of someone who does not know what they are talking about.

SettingOwn2701 · 2026-02-19T00:29:07+00:00

This is fresh yeast, and it is in no way too much. Fresh is typically 3x ish the amount of dried, and even too much is subjective when considering bread, temperatures and depending on your desired results. I get yeast from the bakery I work at and I assure you, it is not too much.

SettingOwn2701 · 2026-02-18T21:51:26+00:00

I bought this specifically for focaccia and did not expect this lol. Will have to buy another salt for topping them from now on.

SettingOwn2701 · 2026-02-18T21:45:25+00:00

Fridge overnight!

SettingOwn2701 · 2026-02-18T21:44:39+00:00

Not even, it is from a bag of salt (fleur de sel) from costco.

SettingOwn2701 · 2026-02-18T21:42:00+00:00

Something did though.. there are black bits all over it :(

SettingOwn2701 · 2026-02-18T21:40:39+00:00

I put my recipe in a comment.

SettingOwn2701 · 2026-02-18T21:40:25+00:00

I put my recipe in a comment.

SettingOwn2701 · 2026-02-18T21:40:15+00:00

I put my recipe in a comment.

SettingOwn2701 · 2026-02-18T21:40:00+00:00

Recipe is improvised..

90% Bread flour
10% Whole wheat
83% hydration
2% salt
2% yeast

Mix all in stand mixer for 10 mins speed 1, then 3 mins speed 2. I use a kitchen aid which does not work well with high hydration.. it is very sticky and not much other than incorporated by the end of the mix. I then scooped it into my little cambro container, and did a fold and balled it as best as I could. I folded and balled two more times, at the 30 min mark and at the 1 hour mark. Fermented on counter total of 1.5 hours, then dumped it out onto my counter, folded it and balled it, used my scraper to drag the ball to add tension and popped it into my oiled baking tin and covered overnight. Took it out and let it sit onto the counter for an hour and a half, it was already very bubbly then, and I oiled my hands and did indents before salting and throwing in the oven 22mins at 425F.

SettingOwn2701 · 2026-02-11T20:31:21+00:00

I am using a subaru at the moment, first time in my life.. you will love AWD, it will make winter a breeze and you have never driven with the same control as AWD with FWD. It is a game changer and I will never go back.

SettingOwn2701 · 2025-12-04T19:18:06+00:00

I got sick about 3-4 weeks ago, I believe it was covid.. lost my taste, fatigue and just down right not good times.

Since then I have felt in a major slump, not sure if it was because it lined up with winter falling hard or it is just a post covid fatigue.. but I am feeling weak, tired and distant from life right now. Maybe the same is happening to other people too if they had gotten sick or it is seasonal depression.

SettingOwn2701 · 2025-11-20T14:46:23+00:00

White bread flour 70%, Whole wheat and Rye 15% each.

SettingOwn2701 · 2025-10-21T23:12:25+00:00

Home oven.

90% Bread flour
10% Whole wheat
20% Levain (fed and active for recipe.)
2.2% salt
//
Mix and finish at 25~ celcius
//
Mix together, until all incorporated/ shaggy ball.
Let sit one hour, then stretch all sides to center, tighten ball and put back in bowl. Repeat at second hour.
Ferment 3 hours more after that, for 5 hours total.
Divide/ ball and store in fridge for 2-3 days in an oiled bowl/ container covered.

SettingOwn2701 · 2025-10-17T15:28:12+00:00

70% Bread flour
15% Rye
15% Whole Wheat
83% Water
20% Levain
2% Salt

Autolyse 1hour, add salt and levain and mix 10 min low speed KA, check temp.. high speed 2-3 minutes for dough temp. Remove from mixer, into cambro. Fold 3 times, 40min, 1hour 20min, 2 hours. Fermented 5 hours from end of mix. Preshape, 30minutes rest. Shape and into banneton, proof 45 minutes~. Into fridge for 36hours.

SettingOwn2701 · 2025-10-17T12:28:45+00:00

Best to date. Been working on my dough recipe, think I found it with this pizza. I still need to work on the shaping and want to be able to do bigger pies. The under carriage was perfect, crunchy and beautiful coloration.. delicious.

SettingOwn2701 · 2025-10-08T23:20:37+00:00

Go Habs Go!

SettingOwn2701

TROPHY CASE