Oh yes, once again I went crazy baking. My goal was to make wholemeal focaccia and little breadroll-size focaccias. Well, baking, as life, is so unpredictable.. ..and things never go quite the way you planned. Here are the results;
Wholemeal focaccia – actually worked amazingly well, and I even got some delicious bubbles! Of course the flour I used wasn’t all-wholemeal – I had to use some white flour to get the structure working. Anyway, I had a wholemeal sourdough as a basis, the one I’ve been feeding for a rough week now. In the baking I used 30% wholemeal of the required amount of flour. Also, making 1/2 focaccia this time, it meant 75g of wholemeal and 175g of white flour. I’ll post the recipe one day – as I’ve baked this few times myself first.
Well, but the other one actually turned out even more interesting to bake and I soon realized I’d be making no breadroll-sized focaccias out of that. I don’t know, whether I’ve been so unexact with my scale when feeding the tamagotchi or what, but it felt like I had 150% hydration leaven. It was so liquid and foamy as a soap. And then I don’t know was I half asleep while measuring the flour into the bowl – I needed 250g and well, seeing the watery result I ended up adding 200g of flour.. but I’m pretty sure I had atleast some flour in the bowl before that too – maybe it was only 50g then, huh?
Despite all this, the dough was still quite liquid and you can imagine how desperate it was trying to knead and fold that stuff. But still I did end up with a nice and bubbly focaccia. And it’s amazing that I only made 1/2 focaccia in this case too, but it’s twice as big as my wholemeal focaccia! Maybe there were some extra ingredients.. Well, I have a lot to eat with that, so I decied I’d take some to my school tomorrow again – exiting! It’s less saltier this time, and I do all the time feel it woul need a bit more taste – need to see what others think.
But now, ’till the next week – and I try to be more careful with measuring from now on..