It turns out that sourdough focaccia is my new favourite go-to bread to make!
option to skip by mixing flour with water, honey and levain
-add levain half an h later, followed by 6g salt another half an hour
-series of stretch and folds, coil folds
aim bulk fermentation 5+h with ambient temp of 25 degrees
-retard overnight in refrigerator 3C 12 h
baked in unox oven
dependent on temp of kitchen and type of oven
Added by: clarice hong
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
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