Sourdough Focaccia, 74% moisture
Equipment
- Mixer or bread maker in this role
- Proofer optional
Ingredients
- 300 g Rustique flour by Finax
- 100 g Tipo "00" flour by Finax or flour with high protein (W=350 or more)
- 100 g medium flour
- 370 g water
- 130 g leaven
- 10 g salt
- 30 g cold butter OR 30 g olive oil
- 50 g olive oil extra virgin for drizzling
Instructions
Levean feeding (making starter)
- Be sure, that your starter is healthy and strong, i.e. it has a good smell, full of bubbles and its color is no changed since last feed. Feed it with 90 ml of water (~6 tablespoons) and 90 ml of flour.
Autolyse
- Mix until incorporated water and all types of flour in a bowl. Afterward set aside for 30-120 min.
Kneading
- Add starter and knead about 15 minutes, then add salt and butter. After that knead additional 15 minutes.
Rest (fermentation)
- Drizzle glass bowl with olive oil, put the dough into the bowl and set aside for 30 minutes by 28-30 °C. I use poofer box for it.
Stretch-and-fold
- Stretch and fold the sourdough. Basically it means that you form a roll by lifting the top third of the dough, and then pulling it up and starting to roll the sourdough away from you, then lift it again, stretch it and twist it. After that when all the dough is rolled up, turn the bowl an 90° degrees, lift the roll up by the middle, let it sag a little by gravity, and then fold it cut-side down three times.
Rest (fermentation)
- Rest it for fermentation for 30 minutes at 28-30 °C. Use proofer if it is possible. As soon as previous step is comlete repeat 5th and 6th steps one by one 3-4 times until dough will become elastic and quite dense immediately after stretching and folding.
Proofing
- Put the sourdough into a baking dish and set aside for about 8 hours at 21 °C. In Finnish winter this means room temperature.
Baking
- Preheat oven until 260 °C. Afterward drizzle the dough with olive oil, put topping and salt. Reduce the temperature to 240°CBake for 15 minutes, then reduce the temperature to 220°C and bake for another 10 minutes. However focus on your oven.
- Finally you can’t ruin focaccia with oil so drizzle the dough with olive oil one more time.
