Archive for July 18th, 2010

Now, finally bread with real bubbles!

Note! Pictures of the process are displayed at the “Gallery” -page

Dough, enough to make one fluffy focaccia

200g              Sourdough 100% (been fed couple times during the past days)

500g              All-purpose white flour (I use 12% protein)

362g              Water

4g                 Ground malt powder

8g                 Fresh yeast

30g               Extra Virgin olive oil

11g               Fine sea salt

40+10g        Extra Virgin olive oil


Finger salt

1. Begin by measuring the flour, fresh yeast, malt powder, salt and leaven in separate cups. Measure the water in the required temperature of 21-25 °C (See; White bread with overnight sponge II).

2. Dissolve the fresh yeast and malt powder to the water. Mix this together with the leaven.

3. Then combine this mixture well together with the flour untill there is no dry parts. Squeeze it trough your fingers to make sure there are no flour-lumps. Scrape the edges down. Let it rest for 10 minutes.

4. Now pour the salt on the top of the dough. Then do your first knead (See; Dictionary page), 30 kneads ought to be good. Let it rest for 10 minutes.

5. Second knead and another 10 minutes of rest.

6. Measure 40g of olive oil into a box with lid. Then oil the box properly by turning it around and with the help of your hand. Then do your third knead and place the dough in the lidded box for an hour.

7. Do your first fold (See; Dictionary page) on an oiled tray. Always when folding or stretching work with oiled hands. Put the dough back into the box and let it proof for 40 minutes.

8. Second fold and back into the box for another 40 minutes.

9. Third and last fold. Then another 40 minutes of proofing in the box.

10. Turn your oven on to 210 °C. Place an oven tray to warm up, too.

11. Place a baking paper on top of another tray or cutting board, somewhere where it’s easy to slide it off from. Then sprinkle it lightly with semolina. And while waiting you can also pluck off your rosemary leaves ready for later.

12. Once the proofing time is over, lift the dough up on the baking paper. Let the bottom edge first hit the middle of the paper. Then let the dough fall a bit towards you and finally fold the upper edge over the rest, so that it reminds “a ball”. Let it rest for 10 minutes.

13. Then gently stretch the dough by placing your fingers underneath it. Keep your fingers straight and do not grab the dough – this is important, so that you don’t damage the bubbles we’ve worked so hard for. Do not over do it – a bit is enough, then let it rest for another 10 minutes.

(14. Stretch a bit more if needed. It’s enough that the dough is evenly on a tray, and pretty much covers it. Then let it rest for another 10 minutes.)

15. Stretch the dough a little bit more and dimple it with your fingers (the more dimples, the more rosemary fits in). Then insert rosemary, sprinkle finger salt on top and gently pour some olive oil there, too.

15. Pull the baking paper with the focaccia on top on to the hot oven tray. Let it bake for 5 minutes in 210°C and then lower the heat to 190°C. Bake for about 30 minutes more, ’till the focaccia is lovely golden brown.

16. Let it cool down well on a rack. Cut open and see the, oh so lovely, bubbles!


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