The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

cold water

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hazimtug's picture

Focaccia Genovese

March 8, 2009 - 9:15am -- hazimtug

Second time I tried focaccia, using Reinhart's Pain a la Ancienne technique at about 77% hydration. Even though, I could bake on the same day, I further retarded the proofing stage overnight in the fridge. This was our Sunday treat. I was impressed with the airy crumb and the natural sweetness that came with the cold water technique. Herb oil just topped it off...

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