Did you just modify the Sullivan bread formula for less hydration and otherwise shape as focaccia ? I have been messing with that no knead formula and quite like how it comes out. Very nice focaccia ~
Thanks TR! No, i used the formula in Emilie Raffa's sourdough book (in my profile). You literally do almost nothing. Mix everything together and bulk ferment for 12-16 hrs, pour into an oiled pan (it'll look like a blob) coat with more olive oil Proof til puffy, put toppings on , in my case rosemary and flaked sea salt , dimple with all your fingers while stretching the dough out to the edge of the pan to even it out. Then bake . After the long bulk, it smells very sour. But I love that.
The first couple times I used the Sullivan I did a few more folds initially that they don’t call for. I also did several after the initial rise and shaped a boule and placed in a banneton. I then turned it out on parchment lowered into hot pan etc. I also have done a 5 min Kitchen aid with the bread hook for 5 min. Everything I’ve done has paid off with remarkable outcomes. I also added 20% fresh ground rye and that made an amazing bread. I am using the t65 flour that I was able to get and it responds very well to the high hydration.
Wow. Thanks for the tips. Do you have any pictures? I was pretty happy with the crumb in the above bake but all the other times it's flatter. Not sure if I should just shorten the bulk fermentation time.
I wonder if focaccia was accidentally invented as a result of someone overfermenting their dough. Kinda like how reese's peanut butter cups were invented when the guy eating chocolate ran into the guy eating peanut butter lol
75% hydration (cool water) , 12-18 hour bulk ferment. 2 hour proof. Most fun part is dimpling it with your fingers.
Looks delicious LL, I love a good focaccia!
Benny
Thanks Benny!
Did you just modify the Sullivan bread formula for less hydration and otherwise shape as focaccia ? I have been messing with that no knead formula and quite like how it comes out. Very nice focaccia ~
Thanks TR! No, i used the formula in Emilie Raffa's sourdough book (in my profile). You literally do almost nothing. Mix everything together and bulk ferment for 12-16 hrs, pour into an oiled pan (it'll look like a blob) coat with more olive oil Proof til puffy, put toppings on , in my case rosemary and flaked sea salt , dimple with all your fingers while stretching the dough out to the edge of the pan to even it out. Then bake . After the long bulk, it smells very sour. But I love that.
Thanks for sharing.
Thank you. So if I wanted it to be more lofty, would I do a couple of stretches or knead it?
The first couple times I used the Sullivan I did a few more folds initially that they don’t call for. I also did several after the initial rise and shaped a boule and placed in a banneton. I then turned it out on parchment lowered into hot pan etc. I also have done a 5 min Kitchen aid with the bread hook for 5 min. Everything I’ve done has paid off with remarkable outcomes. I also added 20% fresh ground rye and that made an amazing bread. I am using the t65 flour that I was able to get and it responds very well to the high hydration.
Wow. Thanks for the tips. Do you have any pictures? I was pretty happy with the crumb in the above bake but all the other times it's flatter. Not sure if I should just shorten the bulk fermentation time.
I wonder if focaccia was accidentally invented as a result of someone overfermenting their dough. Kinda like how reese's peanut butter cups were invented when the guy eating chocolate ran into the guy eating peanut butter lol
I did only boule shapes . They are posted. Look under Trailrunner.