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) ๐ -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!
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.
Thanks! I have to admit that I do quite a big of winging it but when I started baking I tried to follow this video/recipe with Patrick Ryan and he uses quite a lot of starer compared to other recipies.
I feel like his teaching style is very down to earth and easy to understand.
https://ilovecooking.ie/features/sourdough-bread-masterclass-with-patrick-ryan/