Sourdough Focaccia｜Room temperature fermentation｜Lloyd Detroit Style Pizza Pans 8x10 inch
Вставка
- Опубліковано 21 гру 2022
- I made sourdough focaccia in a Rofco B5 oven.
No commercial yeast added.
Made with naturally fermented sourdough starter.
The pans I used are Lloyd Detroit Style Pizza Pans 8x10 inches.
I don't like the appearance and the color of the crust, but the inside looks good.
Olive oil was not added to the dough formulation.
■ Click the subtitle button → subtitles are displayed on the video.
■ How to make Levain (Sourdough Starter)
→ • DAY 1｜Sourdough Starte...
(B's(%)=Baker's Percentage)
(Tr(g) = Actual input amount)
■ dough formulation｜398g
B's(%): 89.0%, Tr(g): 160.2g Water(34℃) (Add 140.2g of water before adding salt + 20g of water after adding salt)
B's(%): 30.0%, Tr(g): 54.0g Sourdough starter
B's(%): 100.0%, Tr(g): 180.0g Strong wheat flour(Bread flour)
B's(%): 2.3%, Tr(g): 4.1g Salt
■ Process｜room temperature: 22℃
1. Put 140.2g of water(34℃) in a bowl.
2. Add 54g sourdough starter and mix evenly.
3. Add 180g of Bread flour and mix evenly until no flour is visible.
(Dough temperature: 25.6℃)
4. Rest for 50 minutes at room temperature.
5. After adding 4.1g of salt, add 20g of water and mix evenly by hand.
(Dough temperature: 23.5℃)
6. After fermentation for 2 hours and 30 minutes, the first fold (coil fold)
7. After fermentation for 2 hours and 10 minutes, second fold (coil fold)
8. After fermentation for 40 minutes, panning the dough in a pizza pan coated with olive oil.
9. After fermentation for 40 minutes, focaccia shaping
10. Preheat the Rofco B5 oven to 260°C.
11. After fermenting for 50 minutes,
topping with Parmesan cheese (Parmigiano Reggiano)
12. After putting the dough into the Rofco B5 oven,
adjust the dial to 210℃.
13. Total baking time: 20 minutes
(release steam after 10 minutes of baking)
■ Caution: Always be careful when using the oven.
(It is very hot, so wear very thick oven gloves)
#SourdoughBread
#SourdoughStarter
#SourdoughFocaccia
#SourdoughRecipe
#sourdoughbread
#FocacciaBread
Beautiful bread and a beautiful demonstration....you are my favorite! Thank you so much for sharing🌟
와 오랜만입니다 먹글링님! 안그래도 오랜만에 먹글링님 레시피로 파네토네 만들려 했어요. 이번 포카치아도 맛있겠네요!
Excellent as always! Have a good day Mukgling!
Magnifique
드디어!!!!영상을!!!!!!!너무 감사합니다!!!!!!!!보고싶었어요ㅠ먹글링님 ㅠㅜ
just amazing
J’ai saupoudré de paprika, c’est trop bon. Merci
소리가 예술이에요🤩
Vous êtes unique🙌👏👏👏👏👏👏👏👏👏👏👏
❤ very nice
먹글링님 사워도우 포카치아 바삭바삭 쫄깃쫄
Так красива, ЧТО ЖАЛКО их есть !😊😊😊😊So beautiful, THAT it's a pity to eat them!😊😊😊
🔥 🔥 🔥 👏 👏 👏
오 드디어 돌아오셨나요?!?
왜 이리 오래 걸리셨습니까? 기다리다 목 빠집니다
اهلا وسهلا من زمان عنكم والله 🥰🥰🥰🥰🥰🥰🥰🥰
오랫동안빵을 만들지 않으실때발효종 관리 어찌 하실지 여쭈어도 될까여?
This one is just incredible. I wonder how much your oven plays a role compared to our normal ovens.
The texture looks great, but you need to dimple it again just before you put it in the oven. This last time needs to be done very firmly i.e. your fingers should press against the bottom of the pan.
Est ce qu’on peut faire cuire dans un moule en verre?