February 24, 2014 - 12:55am
Scorched 36Hours+ 60% whole grain SD focaccia
| Total Weight | 1055 | |||||||
| Serving | 1 | |||||||
| Weight per Serving | 1055 | |||||||
| Total Flour | 510 | |||||||
| Total Water | 460 | |||||||
| Total Hydration | 90.20% | |||||||
| Multi-grain % | 58.82% | |||||||
| Build 1 | Build 2 | Build 3 | Soaker | Final Dough | Add-In | Total | ||
| Levain | ||||||||
| White Starter (100%) | 10 | 10 | ||||||
| Wholewheat Starter | 10 | 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 | |||||||
| 37.5 | 0 | 0 | 162.5 | 0 | 200 | |||
| Wholemeal Flour | 0 | |||||||
| Wholewheat Flour | 37.5 | 112.5 | 150 | |||||
| Rye Flour | 75 | 75 | ||||||
| Barley Flour | 75 | 75 | ||||||
| 0 | 37.5 | 0 | 0 | 262.5 | 0 | 300 | ||
| Liquid | ||||||||
| Iced Cold Water | 375 | 375 | ||||||
| Milk | 0 | |||||||
| Dark Ale | 0 | |||||||
| Yeast Water | 0 | |||||||
| Water | 75 | 75 | ||||||
| 0 | ||||||||
| 0 | ||||||||
| 0 | 75 | 0 | 0 | 375 | 0 | 450 | ||
| Others | 0 | |||||||
| Yeast | 0 | |||||||
| Salt | 10 | 10 | ||||||
| Honey | 0 | |||||||
| Rosemary and Basil infused Olive Oil | 75 | 75 | ||||||
| 0 | ||||||||
| 0 | 0 | 0 | 0 | 10 | 75 | 85 | ||
| ADD-IN | 0 | |||||||
| 0 | ||||||||
| 0 | ||||||||
| 0 | ||||||||
| 0 | ||||||||
| 0 | 0 | 0 | 0 | 0 | 0 | 0 | ||
| Direction | ||||||||
| Mixed All ingridient except Salt | ||||||||
| Refridgerate the dough for 12 hours | ||||||||
| Add Salt | ||||||||
| S&F (4 time @ 30mins Interval) | ||||||||
| Cold Bulk Fermentation | 24 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.
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Comments
Yum , Yum., Ceci! this looks delicious! you did a good job with this long fermented, high hydration dough.
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