Focaccia

Ingredients, Poolish

Ingredientes% PanaderoCantidad (Kg.)
Flour100%2.216 kg
Water100%2.216 kg
Salt0.2%0.004 kg
Fresh yeast0.1%0.002 kg
Total200.3%4.438 kg

Process

Proceso
Dough consistencyMedium Soft
Mixing techniqueIntensive mix
AutolyseNo
Desired dough temperature24° - 25° C
First fermentation30 minutes
FoldsNo
Dividing60 gr.
PreshapingLight balls
Resting time20 minutes
ShapingSlightly flatten balls
Proofing1 hour 30 minutes at room temperature
ScoringNo scoring - Brush with olive oil, create indentations with finger tips. Sprinkel some coarse salt
Baking (with steam)18 minutes at 200° C with steam
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