The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Scorched 36Hours+ 60% whole grain SD focaccia

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CeciC's picture
CeciC

Scorched 36Hours+ 60% whole grain SD focaccia

Total Weight1055       
Serving1       
Weight per Serving1055       
         
Total Flour 510      
Total Water 460      
Total Hydration 90.20%      
Multi-grain % 58.82%      
         
         
 Build 1Build 2Build 3SoakerFinal DoughAdd-InTotal 
Levain        
White Starter (100%)10     10 
Wholewheat Starter10     10 
Rye Starter      0 
Yeast Water Levain (100%)      0 
       20 
Flour      0 
Extra-High Protein Flour (>14%)      0 
French Bread Flour 37.5  162.5 200 
AP Flour      0 
  37.500162.50200 
Wholemeal Flour      0 
Wholewheat Flour 37.5  112.5 150 
Rye Flour    75 75 
Barley Flour    75 75 
 037.500262.50300 
Liquid        
Iced Cold Water    375 375 
Milk      0 
Dark Ale      0 
Yeast Water      0 
Water 75    75 
       0 
       0 
 075003750450 
Others      0 
Yeast      0 
Salt    10 10 
Honey      0 
Rosemary and Basil infused Olive Oil     7575 
       0 
 0000107585 
ADD-IN      0 
       0 
       0 
       0 
       0 
 0000000 
         
         
Direction        
Mixed All ingridient except Salt        
Refridgerate the dough for 12 hours        
Add Salt        
S&F (4 time @ 30mins Interval)        
Cold Bulk Fermentation24 hours       
Bring it back to room temp and continue to ferment till its double in size (4 hours with Heat Pad)        
pre-shape into boule till it relaxed        
Spread it on a baking sheet which brushed with olive oil        
prehaet oven to 250C on boiler bake for 10min rotate and bake for another 10        

Apart from the scorched surface, this one is very good inside out. this should be a good basic dough to incorporate Dabrownman's pizza idea. With long bulk fermentation before dividing yields a bigger hole and fluffier texture. 

I make this into Herbed focaccia sandwich with tomato and egg.

From the front pic you really cant imagine how badly it has been burnt. below reveal the burning truth.

Comments

Mebake's picture
Mebake

Yum , Yum., Ceci! this looks delicious! you did a good job with this long fermented, high hydration dough. 

 

dabrownman's picture
dabrownman

I'm guessing the scorched part is the most tasty and that this would make a nice pizza dough too.  Love the holes and the barley with its low GI - great for us diabetics.  Well done and happy baking