Did 3 of these . The first one was just a basic sourdough batch that was in the fridge for 5 days .
Came out pretty good . The rosemary gives great flavor .
Red onion suffered a bit from the high heat , but no off taste .
Nice and soft .
Used it to make a sandwich . Great sandwich bread .
So that got me thinking about doing a higher hydration mix for
Focaccia , and doing sandwiches for supper .
This one was about 85% . Skipped the red onion , but used the rosemary .
Been sitting at room temp .
On the counter for about 6 hours . Getting ready to go it the oven /
Olive oil on top and the rosemary .
Nice look on the outside . That's what I wanted , but used a glass pan and the damn thing stuck .
Even though there's a bunch of oil in the bottom of the dish .
It's super crispy on the outside . You can see it cracked on the corner .
While that one was rising on the counter , I started the 100% hydration .
430 grams of water . 1 TBLS of white sugar , 5 grams of yeast , 100 grams of ripe starter and 100 grams of 00 pizza flour . In the bowl of a stand mixer . Covered it up , and went to the store .
This is after I got back . Maybe 1 1/2 hours .
So to that I added 330 grams of Gold medal bread flour , and 12 grams of kosher salt .
Spun up the mixer to combine , then poured it into a pan . It's just a bit thicker than
pancake batter at this point .
I messed up the first fold , and lost the shape . Bit of a struggle to get back on track , but this is after
several hours of stretching , and sitting at room temp .
When I went to dimple it It started to deflate , so I left it alone .
This thing shakes like jello , which is good . Just doesn't take much to make it
deflate .
Olive oil and rosemary , then into the oven .
I knew it was going to rise and loose the dimples .
Good color though ,
The bottom cooked nice and no sticking in the metal pan .
This is what I'm looking for . Nice soft open crumb .
Gonna make a good sandwich .
Piled on the meats . Ham , turkey , pepperoni and salami .
Cheese , tomatoes and red onion .
Pepperoncini and shredded lettuce .
Gotta have the oil and vinegar .
Closed up , and cut into sections .
Looks like a lot of bread , but it's not . It's so light and airy , makes a perfect sandwich .
Just something a bit different . I like the 100% hydration doughs , and get better results doing those with the
Gold medal bread flour .
Came out pretty good . The rosemary gives great flavor .
Red onion suffered a bit from the high heat , but no off taste .
Nice and soft .
Used it to make a sandwich . Great sandwich bread .
So that got me thinking about doing a higher hydration mix for
Focaccia , and doing sandwiches for supper .
This one was about 85% . Skipped the red onion , but used the rosemary .
Been sitting at room temp .
On the counter for about 6 hours . Getting ready to go it the oven /
Olive oil on top and the rosemary .
Nice look on the outside . That's what I wanted , but used a glass pan and the damn thing stuck .
Even though there's a bunch of oil in the bottom of the dish .
It's super crispy on the outside . You can see it cracked on the corner .
While that one was rising on the counter , I started the 100% hydration .
430 grams of water . 1 TBLS of white sugar , 5 grams of yeast , 100 grams of ripe starter and 100 grams of 00 pizza flour . In the bowl of a stand mixer . Covered it up , and went to the store .
This is after I got back . Maybe 1 1/2 hours .
So to that I added 330 grams of Gold medal bread flour , and 12 grams of kosher salt .
Spun up the mixer to combine , then poured it into a pan . It's just a bit thicker than
pancake batter at this point .
I messed up the first fold , and lost the shape . Bit of a struggle to get back on track , but this is after
several hours of stretching , and sitting at room temp .
When I went to dimple it It started to deflate , so I left it alone .
This thing shakes like jello , which is good . Just doesn't take much to make it
deflate .
Olive oil and rosemary , then into the oven .
I knew it was going to rise and loose the dimples .
Good color though ,
The bottom cooked nice and no sticking in the metal pan .
This is what I'm looking for . Nice soft open crumb .
Gonna make a good sandwich .
Piled on the meats . Ham , turkey , pepperoni and salami .
Cheese , tomatoes and red onion .
Pepperoncini and shredded lettuce .
Gotta have the oil and vinegar .
Closed up , and cut into sections .
Looks like a lot of bread , but it's not . It's so light and airy , makes a perfect sandwich .
Just something a bit different . I like the 100% hydration doughs , and get better results doing those with the
Gold medal bread flour .
