Benito's blog

This is the best sourdough focaccia that I’ve baked.  Over the years the few times I’ve baked focaccia, a majority of the time I’ve either had too much or too little dough.  In retrospect, I think I’d been underfermenting as well.  For my 9x13” pan I made 750 g of dough and allowed it to ferment until it had a total rise of 170% which is far more than I have in the past.  Without having sliced it to peer at the crumb, this is the best looking focaccia out of my oven with nice big bubbles and I think the right thickness.

I was once again out of bread so needed another loaf.  I decided to work on my 50% whole wheat sourdough pan loaf again but increase the hydration to 81% which is higher than I usually go with a loaf of this composition.   I’m not sure it made any difference to the crumb, but I’m happy with the loaf nonetheless. Now I don’t know about you, but I find it challenging to score a pan loaf so I tried something a bit different.  I did the usual of brushing water on the top and applying the pansies.  I then baked it without steam for 5 mins.

These are such a treat and so easy to make.

Friends are coming over after we go out for dinner.