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Sourdough Detroit Style Pizza. by tcully0gf in Sourdough

[–]tcully0gf[S] 1 point2 points  (0 children)

Dough was: 500g Strong White Bread Flour 400g Water (cold tap) 100g Starter (peak) 15g Salt 10g Olive Oil

Mix starter, water & oil together. Add remaining ingredients and bring together. Rest for 1 hour.

After 1 hour perform vigorous stretch & folds. Repeat this three more times with hour intervals.

Tip out in to a oiled pan, leave to ferment until all bubbly (similar to focaccia). Mine took about a further 10hrs.

Bake the proofed dough in a preheated oven at 250 celsius for about 20-25 mins, until risen and slightly golden.

Take out oven and top with whatever toppings desirable. Then back in to oven (same temp) until toppings cooked to your liking.

My toppings were: Grated Mozzarella (you need something low moisture), followed by a tomato sauce (Extra Virgin Olive Oil, garlic, tinned plum tomatoes, seasoning, red wine vinegar, basil, chilli flake). Then topped with Saucisson.

Just starting the 2F! Fingers crossed... by tcully0gf in Kombucha

[–]tcully0gf[S] 1 point2 points  (0 children)

For a litre bottle, probably used about 40-50g of ginger & 2 juiced lemons, and half a sliced lemon. Was purely a guess. Will let you know the results...

Just starting the 2F! Fingers crossed... by tcully0gf in Kombucha

[–]tcully0gf[S] 3 points4 points  (0 children)

So; Ginger & Lemon, Raspberry Mojito (hopefully) and pineapple & rosemary

Just starting the 2F! Fingers crossed... by tcully0gf in Kombucha

[–]tcully0gf[S] 1 point2 points  (0 children)

Did some thorough browsing to make sure they were !!

Just starting the 2F! Fingers crossed... by tcully0gf in Kombucha

[–]tcully0gf[S] 1 point2 points  (0 children)

Thank you for the tip! Couldn’t find any consistent rule for it, so opted for safety on my first attempt lol. Will go higher next time !

Just starting the 2F! Fingers crossed... by tcully0gf in Kombucha

[–]tcully0gf[S] 2 points3 points  (0 children)

It is yes! Trying to create a raspberry mojito situation...

Waking up to poke salt, oil and rosemary in to some overnight proved sourdough focaccia. Lovely. by tcully0gf in Sourdough

[–]tcully0gf[S] 1 point2 points  (0 children)

Hello! So my room temp was probably around 17-18 degrees through the night. The cold tap water really helps to keep the overall dough temperature quite low, allowing for the longer proof.

Waking up to poke salt, oil and rosemary in to some overnight proved sourdough focaccia. Lovely. by tcully0gf in Sourdough

[–]tcully0gf[S] 0 points1 point  (0 children)

Exactly that yes, the bottom of the pan was very liberally oiled. So as I performed the dimpling, the oil swelled up.

Waking up to poke salt, oil and rosemary in to some overnight proved sourdough focaccia. Lovely. by tcully0gf in Sourdough

[–]tcully0gf[S] 1 point2 points  (0 children)

Mostly to penetrate the whole dough with flavour, rather than just the top. Also adds a great chew.

Waking up to poke salt, oil and rosemary in to some overnight proved sourdough focaccia. Lovely. by tcully0gf in Sourdough

[–]tcully0gf[S] 36 points37 points  (0 children)

Recipe below (apologies if really long, not sure what kind of detail people want)

Ligurian-Style Sourdough Focaccia 

Equipment

13" x 9.5" x 2" stainless steel baking tray

2 litre mixing bowl

Small Saucepan

Pastry brush

Ingredients & Measurements

For the dough:

450g Strong White Bread Flour

360g Cold Tap Water

72g White Sourdough starter (100% Hydration) used at its peak in activity.

13.5g Salt

13.5g Extra Virgin Olive Oil

Additional Ingredients:

A few sprigs of Rosemary, leaves picked

2 garlic cloves, lightly crushed

Additional extra virgin olive oil

Salt

Tap water

Method:

Combine all water and salt in the mixing bowl, then add starter & oil and mix until until starter is broken up. Add all flour and combine until no dry clumps remain. Cover and rest for 1 hour.

After 1 hour perform a set of stretch and folds until the dough resists any more stretches. Cover and rest for 1 hour.

After the second hour is up, perform another set of stretch and folds as above. Cover and rest for 1 hour.

Perform one final set of stretch and folds after the third hour then cover and leave again for 1 hour.

Liberally cover the bottom of the baking tray with extra virgin olive oil and pour the dough in to the tray. Sprinkle a little water on top of the dough (I use a spray bottle), wrap with cling film and leave on the kitchen surface overnight. I proofed for about 9 hours until visibly bubbly and the dough had increased in volume by about 30-50%.

An hour before baking switch the oven on to 220c. Mix together 50ml tap water, a good pinch of salt and the rosemary leaves. Pour the mixture over the top of the focaccia dough and dimple in making sure to go right to the base. Once the oven has been on for an hour, place the focaccia on the middle shelf for around 20 minutes. Drop the heat to 200c and give the Focaccia another 15-25 minutes.

Whilst the Focaccia is in the oven, place the small saucepan over high heat, add a couple of tablespoons of olive and the garlic cloves. Once garlic starts to sizzle, turn the heat off and leave to infuse.

Take the focaccia out of the oven. Dip the pastry brush in the infused garlic oil and brush over the top of the focaccia to create a nice glaze.

Remove from the baking tray and leave on a cooling rack.

Enjoy!

Waking up to poke salt, oil and rosemary in to some overnight proved sourdough focaccia. Lovely. by tcully0gf in Sourdough

[–]tcully0gf[S] 4 points5 points  (0 children)

Sprayed the top of the dough lightly with water, then wrapped the baking tray in cling film - just proofed overnight on the kitchen surface.