Focaccia - Flour
I am testing some different flours for my focaccia in search of a more open crumb and more oven spring and have found that I achieve a lighter more open airy crust with a 75% Central Milling ABC+ (11.5% Protein Content) 25% Semola Rimacinata combination. However, I achieve more oven spring, however a more dense focaccia when I use 50% Central Milling ABC+, 25% Central Milling High Gluten, 25% Semola Rimacinata.
I have always thought using stronger protein content flour would give me a more open crumb but I have found quite the opposite during these tests. Up until I started experimenting with these new flour combinations, my best has been to use 90% King Arthur Bread Flour and then 10% other flour, Maiorca, Spelt, Semola Rimacinata, whatever I have around. These tests have made me wonder if I should bump down to King Arthur All Purpose instead of Bread Flour
My process/recipe - 20% pre-fermented flour Biga at 60% Hydration with 0.06% IDY - biga sits for 14.5Hours - Mix remaining flour with 75% water, 2% salt 0.40% IDY - bulk ferment at 72 degrees for 3 hours, proof in pan for 2 and then bake at 500
The picture is the 75% Central Milling ABC+ (11.5% Protein Content) 25% Semola Rimacinata combination