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Focaccia 78% hydration

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Focaccia 78% hydration

Focaccia super fofinha com 78% de hidratação Read more


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Tempo de preparo

2815 min(s)


6 servings

Chef Castão

  • Ingredients
  • Recipe
  • Flour300 g
  • Water468 g
  • Levain180 g
  • Olive Oil10 g
  • Salt4 g
  1. One day before preparation, we feed the Levain so it becomes strong so we can use it and we start the autolysis.
  2. For autolysis, we will mix all the water and flour until a homogeneous mixture is obtained, place in the refrigerator to rest overnight
  3. The next day, place the other ingredients on top of the autolysis and mix with your fingertips, pressing but always being careful.
  4. After incorporating everything, make folds, pulling the dough underneath towards the center to kind of “enclose” the yeast inside the dough.
  5. Leave it to rest for 20 minutes covered with something.
  6. After this time, we will make our first fold
  7. Prepare a bowl with water and coarse salt to moisten your hands and remove the dough from the corners of the bowl it is in.
  8. Lift the dough so that one side goes down and repeat this until it forms an envelope.
  9. Let it rest covered for 30 minutes and do the second fold. Repeat this process until the fourth fold.
  10. After the fourth fold, with the help of olive oil and a dough cutter, cut it and weigh it into molds or make a large focaccia in a larger pan.
  11. Let it ferment again, make the famous holes with your fingers and fill as you wish.
  12. Bake the focaccia at 180°c in a dry oven until it rises and is golden brown (around 20 to 30 minutes)

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