FueledByCoffee's blog

I've been working my way towards making what I envision as my ideal focaccia in the past couple weeks.  Due to time constraints on previous batches I sacrificed quality to fit my schedule.  The results were okay, worth eating but not worth writing about.  In my latest batch I applied what I had learned from previous batches and simultaneously found myself with less time constraints as I'm sure many are at the present due to COVID-19.  I'm happy to share my process and results and encourage you to give it a shot.  This recipe is entirely mixed by hand so the only rea

This bread was made with an augmented set of tools.  My main set of digital scales were gifted and so I pulled out a set of weights and a balance scale and did my best to measure by those means.  With my limited weight set I simply based everything off a total flour weight of 1 kilogram to make percentages and measurements simple. This formula made two pretty large oblong loaves.

The total formula was pretty simple

Flour (KA Bread Flour) -  85% - 850 Grams

Whole Wheat Flour - 10% - 100 Grams

Spelt Flour - 5% - 50 Grams