Hello everyone!

Just wanted to share a focaccia I made yesterday.

I think I made it with -650g of strong flour (might have been 800g) 😂 -80% hydration, 200g starter. 10g salt.

And the let it rest in the fridge untill next day with a occasional fold.

Poured it into the pan and the shoved a bunch of chopped up olives,sundried tomatoe, rosmarin, olive oil, salt, the province-mix-spice.

Approximately 45min in oven at 220degrees , tossed it in and at the same time added hot water on a plate below.

Any tips or tricks are appreciated!

  • letraset@feddit.dkEnglish
    2·
    1 年前

    Looks delicious, well done. 200g of starter is a lot more than I normally use (roughly around 40g when I bake a bread). Was it the recipe calling for this amount of starter, or did you wing it?

    I’m always worried about using too much of the starter, and I’m not sure I have a reason to be worried about it.

  • brownbreadboy@lemmy.worldEnglish
    2·
    1 年前

    For a second looking in the dark with my eyes slowly losing focus and about to doze off, though this was the aftermath of the 3 day challenge on lemmy

    • Richape@lemmy.mlOPEnglish
      1·
      1 年前

      Hmm, not aware of any 3-day challenge other then the poop one! Is that the reference?? 😂😂😂

      • brownbreadboy@lemmy.worldEnglish
        1·
        1 年前

        Hahaha that was what I was referring to but looking at the picture now wide awake this morning, it looks amazing!