Light and Airy Sourdough Focaccia

How to make a wonderful sourdough focaccia at home!
Pan I used: amzn.to/3QgavzV [great for Detroit-style pizza and Sicilians too!]
Check out my blog for more cool stuff!: artisandough.b...
76.5% total hydration
8" x 10" Lloyd's pan used, principle for other sized pans below =)
Recipe (with sourdough BIGA):
500g flour [100%]
400g water [80%]
100g sourdough BIGA [20%]
10g salt [2%]
(olive oil to coat throughout the process)
Recipe (with sourdough levain):
500g flour
370g water [74%]
100g levain [20%]
10g salt
(olive oil to coat throughout the process)
Sourdough BIGA:
45g starter, 45g flour, 10g water
shake ingredients together (do not knead)
Focaccia brine:
30g water
3g salt
(sprig of rosemary per 100 square inches, or 300 square cm)
Using a different sized pan?
I'm using 10g dough per square inch or 3 sq cm. This would be the maximum thickness I would use, but feel free to use 5g dough per square inch for a focaccia half as thick.
So for instance, using a 13" x 18" pan, which is 234 square inches, I would use 2340g dough total.
d=dough f=flour w=water
f+w=d
f+.8f=d
1.8f=d
1.8f=2340
f=1300g
1300g flour
1040g water
260g sourdough BIGA
26g salt
sourdough BIGA part of that:
s=starter f=flour w=water b=BIGA
[4:4:1] = sourdough BIGA
s+f+w=b
s=f
s+s+w=b
2s+.25s=b
2.25s=b
2.25s=260
s=115.5g
f=115.5g
w=28.9g
Hope you guys enjoyed!!
#bread #dough #sourdough #focaccia #sandwich #mortadella #mascarpone #arugula
how to make bread at home
how to make focaccia at home
how to make sourdough at home

[@lawrencekellie]

Several questions!
Good job! I now have 5 different focaccia recipes, all different. I'll make yours probably next week. This week is kind of full with sourdough pizza, sourdough bread, and Sicilian pizza. ;)

[@LevitaNostra]

Beautiful brotha! That one on video blew my mind, something about going from levain to BIGA adds so much airiness. I could pretend I don't know what causes it, but then again I know that lower hydration preferments and levains are more yeasty, and higher hydration preferments are more on the bacterial side!

[@paulwarren6062]

@@LevitaNostra So you mean a dryer preferment gives a better rise but lacks sour taste, and a wet preferment is more sour with less rise?

[@LevitaNostra]

@@paulwarren6062 In a sense, yes, the more hydrated a preferment, the more bacterial it will be in a yeast and bacteria culture. The less hydrated a preferment, the more yeasty. Additionally, a dryer preferment, because of the lesser amount of bacteria, will hold gluten bonds stronger and longer. I love a good BIGA or Sourdough BIGA, but I also love a levain or a poolish.

[@LevitaNostra]

Also to note, sourness can also come from a longer fermentation. The longer you can FERMENT, without OVERPROOFING, the more of a complex flavor your dough/bread will develop. For instance, if I use a poolish or a levain on it's way back down from its peak, vs on its way up or at peak, it will yeild a more sour flavor profile, and more easily destroy the gluten network. To some degree, you want your gluten network to become somewhat destroyed, as that's where digestibility comes in. To another degree, you want enough of a gluten network to remain to where you dough/bread doesn't 'deflate', that factor comes with proper handling and timing.

[@lawrencekellie]

Is the focaccia strong enough to not flop over a baking sheet with about 1/2" edge?

[@LevitaNostra]

I believe so!