The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Seeded Sourdough Focaccia

loaflove's picture
loaflove

Seeded Sourdough Focaccia

Does anyone think the crumb on this foccacia can be improved in anyway? 

loaflove's picture
loaflove

Oh and best of all , no scoring! Not to mention, no dutch oven needed and I can bake it in my toaster oven!

loaflove's picture
loaflove

Deleted

Isand66's picture
Isand66

Looks great to me!  What formula and method did you use?

loaflove's picture
loaflove

Thank you!  I'm wanting to achieve a loftier, more airy crumb but this seems to be the best I can get it.  I let it bulk til its 1.5x it's original size.   The method said to let it double or more but I find it overferments and I end up with a more compact crumb.  Most of the time I cold retard for 12-24 hrs  after bulk to get an even better flavor .  I then let it come back to room temp before dimpling and baking. The flavour is just amazing.  It's so addictively good.  But don't skimp on the olive oil.    From Emilie Raffa's sourdough book.   It's in my profile.  She has the simplest yet most effective recipes.  

UVCat's picture
UVCat

that foccacia looks awesome! what kinds of seeds are on top? or are they inside as well? the one time i tried making foccacia i was not that impressed with how it turned out… i probably didn’t use a very good recipe. 

 

speaking of which, this is a dumb question, but i don’t understand how to view a user’s profile? i joined about a month ago and have been looking for info but can’t seem to figure it out 😕 😆. 

 

-c

loaflove's picture
loaflove

Hi there! 

It's a mixture of roasted white sesame seeds and dried onion.  My coworker gave me a huge jar so I'm not sure if there's anything else in it. I also mixed in some sea salt.   There are no seeds in the dough mix.  I just sprinkle on top right before I dimple it so some of the seeds gets pushed in.   To look at the user's profile, just click on their avatar.  

loaflove's picture
loaflove

My modified formula: 50 g 100% hydration starter, 375 g water, 18 or so grams of sugar, (you can omit) 30g ww flour (Roger's), 470 g Roger's silver star unbleached flour, about 6g of salt.  Mix, ferment til risen 1.5x.  Pour 45 g of olive oil into 9x13 cake pan , make sure bottoms gets covered with oil, pour dough into pan.  brush some of that oil on top , Leave it as a blob, cover and cold retard 12-24 hrs.  remove from fridge, bring to room temp.  preheat oven to 425 , brush some of that oil from pan on top , sprinkle with seeds or whatever toppings (sometimes i put rosemary and flaked sea salt on top) , stretch the dough out gently and at the same time dimple with fingers (the most fun part) , bake for about 25 min.  

UVCat's picture
UVCat

but, when i click on someone’s avatar, nothing happens. or, sometimes i get that “save photo” menu. 😕 if i “right click” i get another apple built-in menu, but nothing indicating a link to a profile. do you know if there are there instructions somewhere on the site or a “trouble” place i could post for help? i didn’t mean to derail your thread!

loaflove's picture
loaflove

Are you logged in when you click on the avatar?

loaflove's picture
loaflove

Are you logged in when you click on the avatar?

UVCat's picture
UVCat

and i’ve tried on my phone and laptop, on two different browsers (safari and chrome). the avatars are just images, for me, not links.

wondering if there is somewhere i can post/send a trouble report or something?

thanks for your help!

-c

Isand66's picture
Isand66

I would try letting it go twice as long as usual after your sleep in the refrigerator and se3 if that improves your height.  You could try increasing the hydration a little as well and see if that helps.  Everyone’s flour and overall humidity in the air etc. is different and that’s why we must modify recipes sometimes to suit what our variables call for. Having said that your crumb looks very good for focaccia so the other thing you could try is using a smaller pan so the dough will have to be taller automatically.

loaflove's picture
loaflove

Thanks isand66.  Those are all really good suggestions which I’ll try! 

Benito's picture
Benito

That looks and sounds delicious LL.

How well developed is the gluten for your dough?  If you make sure you develop it well, to a good windowpane, then you should be able to let it go longer in final proof.  

Benny

loaflove's picture
loaflove

Thanks Benny!  I’m not sure how developed the gluten is because after mixing, I don’t handle it at all.  Just let it bulk then pour into baking pan. Cold  Retard, then  stretch it out while dimpling.