GM π Howa re you today? It was a baking day, made some sourdough foccacia for cold cuts. #foodstr #food #plebchain
Discussion
Sourdough wives are the best
lucky man nostr:npub1ezw0xm0w52rd4yfdg9zlw9qvwdy46alzelklkefptrd203m37tuq4djmeg
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Amazing as always.
Itβs been a while since I made focaccia, will try this weekend.
Thank you! Yes you should do one, it is really tasty π€€π«π
Today we made: pizza, chocolat cake, blueberry&peach cake and tiramisu.
When I say we, I mean my wife did cook and I cleaned up then taste them all with the kids.
Woow, sounds great π€€ Blueberry&peach cake... mmm... summer π
You are amazing! Looks delicious π
Hey, hey, hey look who's back! ππ»ππ«π₯³π₯π₯ Thank you so much, happy to see you! ππ«
GM, could you please send me the recipe? π
Sure:
βοΈFocaccia dough :
300g Bread Flour
215g Water
6g Salt
60g Levain
15g Olive oil
βοΈOn day 1
Mix water, flour, salt, levain and olive oil well until all the flour is fully hydrated and no dry flour bits remain.
Let it sit for 1 hour.
1 set of stretch-and-fold
Rest 30 min
Do coil fold # 1
Rest 30min
Do coil fold # 2
Rest 30min.
Transfer dough into container with lid, previously lightly oiled.
Do overnight fermentation in the refrigerator (up to 48 hours)
βοΈOn day 2
Transfer the dough to lined baking tin
Proof until double and bubly.
Preheat oven at 230C
Drizzle a tablespoon of olive oil over the dough and gently dip your fingertips to create bubbles
Bake at 230 C for about 20-23 min.
βοΈBefore baking I dusted the dough with coarse salt, you can add your favourite herbs, sun-dried tomatoes etc...
I put it to my recipe notes. I hope itΒ΄s okay that i use the pic of your foccacia? βΊοΈ
Sure no problem. It is a very basic one, but still tasty π«π
It looks very tasty and i just love sour dough stuff. My sour dough is more then 2 years old and gets better and better over time