July 20, 2009 - 7:30pm
Sourdough Focaccia
I had way too much starter on my hand today, and I felt guilty throwing out all that starter. So I made sourdough focaccia for dinner with around 45% starter to use it all up, at 75-80 hydration (had to play with it a bit):
When I used the starter, it was already beginning to have a mild sour taste. So I added about 0.2% commercial yeast to speed things up even more (not sure whether such a small amount makes any difference, anyway). Raced thru the bulk in 2.5 hours, proofed for 45 mins, baked for 20. Tasted great, it has a hint of sourness if you think about it. I'm glad the starter didn't get wasted..
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Looks good. Where did you get your recipe?
Summer
Well, there wasn't really a recipe, I kind of half-winged it. I had read in the past a recipe for sourdough focaccia which called for 40% starter, 75% total dough hydration. I based the above on that recipe. The big change was that I added 0.2% active dry yeast to speed up the bulk ferment. In hindsight, I'm really not sure that was necessary. Anyway, so net recipe looks like:
45% starter (100% hydration starter)
0.2% yeast
100% flour
69% water
2% salt
3% Olive oil.
Bulk ferment in 2.5 hours, with 2 stretch folds. Second S&F was very gentle. Then shape in baking pan, again very gently, brush another 2% olive oil on top of dough, proof for 45 mins, dimple dough, bake at 450 for 20-25 mins, steam vented after 10 min.
Neat - yet another successful way to use up starter.
Summer