I made this today and it is perfection. Fed my starter in the morning and started the process in the afternoon. Then put in fridge overnight. Took out in the morning and put it into the 9×13. It was jiggly and ready to bake by late afternoon. Delicious!
@@alyssalagana5397 Yes, I took it out of the fridge in the morning and put it into the 9×13. Didn't bake it until mid afternoon, so it was definitely room temp.
I baked it this AM. Followed her directions exactly. It was/ is one of the best breads I've ever had and I'm GenX😊 Sourdough Enzo rocks! Take notes and make it exactly how she does. Phenomenal!
Wow! This turned out absolutely amazing! I am a brand new sourdough baker(one week today) and am so happy to have found your site and recipe. The results were exactly as shown and completely light, pillowy and airy! The texture was like nothing I have ever eaten before! So ridiculously good I can’t wait to make it again tomorrow. I changed the starting time to 6pm so I could bake at 4 pm the next day before dinner was served and it was perfect. I also left out the tomatoes since I was serving with spaghetti and meatballs. This will be the star of the show for any dinner party! Thank you for this recipe!
This was simultaneously such a sensory joy and so soothing to watch. Your kids in the background add such a comforting vibe, too. It reminds me of my own childhood, when my mum would be in the kitchen making something delicious for us, too. 🥹🥰😌
I made this yesterday and it was incredibly light, fluffy, and delicious. The recipe is well written and a longer second proofing resulted in an open crumb. It had so many large bubbles!! Thank you
I had some extra sourdough so decided to make a small focaccia. I was doubtful throughout the whole process and it came out BEAUTIFULLY. Thank you for this amazing recipe.
Great recipe! I leave the dough in the fridge overnight, transfer to baking pan in the morning around 7am, then leave it to rise and bubble up until around 3.30pm, then bake. Turns out great! Thank you @sourdoughenzo 😊❤😊❤
I made this recipe yesterday. It was my very first focaccia, and I still can’t believe how perfectly it turned out. I left it in the fridge overnight and It was ready to bake around 4 PM. Thank you for sharing your technique and this beautiful recipe. it was a perfect accompaniment to my Italian theme dinner and I don’t mind saying that I think I impressed a few people 😊
I don’t like focaccia. And that is because it never tasted like this!!!!! I made this for Christmas Eve dinner and it stole the show. We all said it was the best bread ever! I followed exactly except I adjusted the timing so I could bake it at 5pm. My advice to others, be sure to use high quality olive oil with a robust flavor and sprinkle with flaked salt. So worth it! Thank you! Thank you!
I made this, and it was delicious. I added 2g of dry yeast to help, as my starter is relatively new. It was baked on the same day, after bulk fermenting the whole afternoon.
Absolutely beautiful!!! Watching you complete the coil folds are so satisfying as a fellow home baker. I love and appreciate your videos so much, they are so inspiring and enjoyable. I love hearing your littles in the background, it reminds me of my own kitchen.
Beautiful! I just made sourdough focaccia last week. I topped mine with roasted garlic and sun dried tomatoes. It was my first time and turned out great! I’ll try your recipe next. I like the idea of using honey instead of sugar.
I’d been on a losing streak messing up the last two breads I tried to make. And then I made this today and it turned out perfectly. I sent pics of it to my friends and they called me names. 😂 thank you.
Hi, would you be so kind and share what flour did you use? What is the protein content? I made it yesterday too but the dough ended up being super runny, like thicker pancake batter 😢 no folds possible even after several hours. I used the strongest flour available in my country but these high hidration recipes just never work for me... Sad 🤦♀️
This was wonderful! Followed the recipe exactly and it came out PERFECT. I’m so happy! A few of my friends want to start doing sourdough now because of this bread 😂 thank you!
Adjust the hydration as needed, I am using 11% protein fresh milled 00 hard red wheat flour, was way too wet - added some flour back in. Bread is a great hobby, learning so much, fun to be at the bottom of the curve making all the mistakes, I can only go up from here!
Wow! Amazing results. I tried your recipe this week and it came out perfectly. successful after many attempts with other recipes. Thank you so much for sharing this recipe.
Love this video! Curious to know what temperature your house is kept at? I live in Florida and our thermostat is set to 77 degrees. I know I need to adjust my times accordingly.
So many different methods and they all work. I use my basic 75% dough and bulk overnight at room temp. I don’t use the fridge. In the morning dump in a pan and proceed with proof, dimples and topping……then bake.
Hello, thank you for the great video. Can the dough be put in the fridge for a longer period of time (12 - 16 hours) after the last fold (10pm)? Best regards
I’m still waiting on my dough to rise! It’s been over 9 hours on the counter! Yeah I went to check it around hour 7/8 and realized my hubby turned the mini split down to 64° to keep up with the 108 temp today 😆 (mini split is in the kitchen so it probably colder then 64 in here) I’ll give her another hour or two to fluff up!
Thank you for this wonderful recipe. Instructions were exceedingly clear 😊 My only question is “what is the longest I can leave it in the fridge?” Thanks again 🙏
Mine is in the oven now!! But, i had intended for it to to be ready to cook a bit earlier, but the second rise has taken longer then i anticipated. Because I had thought it would be good for brunch as I'm trying to surprise my husband with a cinnamon roll focaccia. 8ve never made it using my starter before.... so🤷🏻♀️ I have a question, and i appreciate any thoughts :) ok, so, for the rise in the dish, i didn't want to put anything over the top just because i was worried that if it got huge like the one in the video, that it would get stuck and pulling it off would pop anything there :/ But, it did form a bit of a skin, so, hopefully it turns out ok🤷🏻♀️😊 Mine didn't get as huge and when i poked my fingers in, it didn’t fully stay as puffy, but i also had the cinnamon, brown sugar and butter over the top already... maybe thats part of it. Not sure... gotta run and making the cream cheese buttercream for over top of it!! Wooooohoooooo!🎉 I know... how lame am i to get so excited watching Bob (yup, named mine Bob 😂) grow and make SO many yummy things with his help😊 Thanks so much!!
Each bread you make is perfection! Thank you for another great video! I thought I knew how to make sourdough focaccia… I will definitely use your recipe and method! Could you please tell me what BRAND of strong bread flour you are using? Also, my husband is allergic to honey; could I just skip it or replace it with maple syrup? Thank you for all your wonderful teachings! 🧡
It’s driving me nuts that there are so many comments of people that are simply too lazy to do their homework (watch the video in detail) before asking stupid questions. - 0:14: use strong, white BREAD flour. Bread flour has more gluten (which is needed to build the good strong structure we want in that dough). For Germany, that would be Flour Type 812 or Type 1050. For Switzerland, it would be “Ruchmehl”. - 3:49: preheat oven to 435F (not 195F!!!) - 4:30 bake for 25-35 min (at 435F) or, if you want to measure the inner temperature of your dough, until inside the dough it’s 195F.
@@MyjellycatobsessionI also didn’t have “strong white BREAD flour” just took normal white flour but appr 20g more + b bit more salt and honey, as flour is kind of the reference for everything else you put into bread. Turned out perfectly.
I agree it was confusing, but i think its there. “Preheat over to 435f(long pause until next instruction), then bake for 30-35 minutes, or until internal temp is 195f.”
Rachel, I have made this more than a few times, it’s absolutely perfection. Quick question…can I leave it in the fridge for a couple of days before leaving it to proof on my counter overnight ❓
You can reduce the quantity of water because every flour has its own absorption rate and maybe your flour has lesser absorption rate that's why it feels so sticky and it's tearing apart.
Your baking looks absolutely amazing. I made the Focaccia dough Yesterday with a very active Lievito Madre, and it rose a lot during the night at room temperature. My tray is about the size of yours, but dough looks much less in it. Did you use the exact amount of the recipe for the video as well? You said you used a strong flour, but could you tell us which one and how many g of proteins it contains? Grazie from Germany :)
Hi, where do you buy your covers? I noticed you have them in all sizes. Or do you make them yourselves? I’m going to try the focaccia today, for a big party tomorrow, very curious ☺️
This looks delicious! Will this fill 2 8x8 pans or would you do 1 1/2 times the recipe? Can I make this in bulk or do you recommend mixing them all separately? Thank you so much for your help!
I had to cut out bread because I can’t resist eating a lot of it and it makes me fat. I actually cried watching this, it’s so beautiful and I miss it so much 😢😭😢.
Hello, there! Did you have this problem with sourdough bread? I say this because sourdough is considered to be very healthy as it is beneficial for gut health and it doesn't spike sugar levels like regular bread.
@@CathyParlitsis I have no self control, so when I bake it I give all of it away because one slice can easily become a whole loaf and all heck breaks loose. It works out well for everyone though.
Hi, how did you do the active 100% hydration sourdough starter?? And for how long can it be stored for future recipes?? Anyway, this recipe is excellent. Bye
If I double the recipe, would I split the dough in half after it comes out of the fridge into to two seperate 9x13 baking trays, or could I bake it as a whole in one larger tray for a little longer time?
Oooh that would mean you would have to shorten the overnight counter proof A LOT. Like instead of 9hrs, try 4… I can’t say exactly how long it’ll take to proof at that temp as I haven’t tried it yet!
What should the starter be to make it really strong I did a 100 starter 100 flour 100 water. Once I made this it was like soup. It was so difficult and I tried it twice because I really want to make this bread. Please help.
Mine turned too wet and even after third coil folding still the same as the structure not developed as shown, i have used the scale to measure the ingredients as instructed. Is there any hope to develop dough smooth consistency? Thank you 💐
I made this today and it is perfection. Fed my starter in the morning and started the process in the afternoon. Then put in fridge overnight. Took out in the morning and put it into the 9×13. It was jiggly and ready to bake by late afternoon. Delicious!
Did you bring the dough up to room temp before baking it? My dough is currently in the refrigerator.
@@alyssalagana5397 Yes, I took it out of the fridge in the morning and put it into the 9×13. Didn't bake it until mid afternoon, so it was definitely room temp.
Ok, so out of the fridge straight into 9x13, then
Cook once risen.
Thank for this comment. I never know what time to start bread.
Thanks for this. I just gave my new starter its first feeding. I want to bake tomorrow. This is perfection!!
I baked it this AM. Followed
her directions exactly. It was/ is one of the best breads I've ever had and I'm GenX😊 Sourdough Enzo rocks!
Take notes and make it exactly how she does. Phenomenal!
So genZ and other gen Italians that have access to focaccia that probably exceeds this one don’t have creedence?
I’m gen Y. Y for Yeti.
Wow! This turned out absolutely amazing! I am a brand new sourdough baker(one week today) and am so happy to have found your site and recipe. The results were exactly as shown and completely light, pillowy and airy! The texture was like nothing I have ever eaten before! So ridiculously good I can’t wait to make it again tomorrow. I changed the starting time to 6pm so I could bake at 4 pm the next day before dinner was served and it was perfect. I also left out the tomatoes since I was serving with spaghetti and meatballs. This will be the star of the show for any dinner party! Thank you for this recipe!
This was simultaneously such a sensory joy and so soothing to watch. Your kids in the background add such a comforting vibe, too. It reminds me of my own childhood, when my mum would be in the kitchen making something delicious for us, too. 🥹🥰😌
Thank you for including the TIME. I've been looking for a focaccia baking schedule that works for 9-to-5-ers.
I made this yesterday and it was incredibly light, fluffy, and delicious. The recipe is well written and a longer second proofing resulted in an open crumb. It had so many large bubbles!! Thank you
I had some extra sourdough so decided to make a small focaccia. I was doubtful throughout the whole process and it came out BEAUTIFULLY. Thank you for this amazing recipe.
Great recipe! I leave the dough in the fridge overnight, transfer to baking pan in the morning around 7am, then leave it to rise and bubble up until around 3.30pm, then bake. Turns out great! Thank you @sourdoughenzo 😊❤😊❤
Great share! It's hot here, around 23 degrees at night, so if I leave the dough on the counter overnight it'll overproof fo' sho'
There are 100's of vids out there for foccacia bread but yours is by far my favorite...so easy to make
I made this recipe yesterday. It was my very first focaccia, and I still can’t believe how perfectly it turned out. I left it in the fridge overnight and It was ready to bake around 4 PM. Thank you for sharing your technique and this beautiful recipe. it was a perfect accompaniment to my Italian theme dinner and I don’t mind saying that I think I impressed a few people 😊
garlic missing...
I don’t like focaccia. And that is because it never tasted like this!!!!! I made this for Christmas Eve dinner and it stole the show. We all said it was the best bread ever! I followed exactly except I adjusted the timing so I could bake it at 5pm. My advice to others, be sure to use high quality olive oil with a robust flavor and sprinkle with flaked salt. So worth it! Thank you! Thank you!
Wow this is nice channel very well thanks for everything please keepgoing
I made this, and it was delicious. I added 2g of dry yeast to help, as my starter is relatively new. It was baked on the same day, after bulk fermenting the whole afternoon.
I made this yesterday. It came out beautifully! I added roasted garlic to the ‘pokes.’ It was the hit of our gathering. Thank you!
you can also poke the cloves in raw, easy peasy
This is my favorite recipe. Thank you! My family absolutely loves this bread
Absolutely beautiful!!! Watching you complete the coil folds are so satisfying as a fellow home baker. I love and appreciate your videos so much, they are so inspiring and enjoyable. I love hearing your littles in the background, it reminds me of my own kitchen.
Beautiful! I just made sourdough focaccia last week. I topped mine with roasted garlic and sun dried tomatoes. It was my first time and turned out great! I’ll try your recipe next. I like the idea of using honey instead of sugar.
Did you use this recipe?
@@beatrizsandoval4395 I haven’t tried it yet, no. Life’s been busy, but it’s on my list.
I’ve been on my sourdough journey about 2 months. You’ve been excellent to watch and learn from!
I’d been on a losing streak messing up the last two breads I tried to make. And then I made this today and it turned out perfectly. I sent pics of it to my friends and they called me names. 😂 thank you.
I'd love to see you do a video on starting and feeding your starter.
It’s nowhere on her page and that s xhat we need it’s the key…😢
Your recipe is perfect. I tried today and it turned out great! Thank you 😊
Hi, would you be so kind and share what flour did you use? What is the protein content?
I made it yesterday too but the dough ended up being super runny, like thicker pancake batter 😢 no folds possible even after several hours.
I used the strongest flour available in my country but these high hidration recipes just never work for me... Sad 🤦♀️
GOD Bless you hands! You are a magician!
This was wonderful! Followed the recipe exactly and it came out PERFECT. I’m so happy! A few of my friends want to start doing sourdough now because of this bread 😂 thank you!
Oh that last surviving big bubble! (The piece the kids will contend for.)
Who couldn’t love this? 😋
Yes, my daughter was like "Do not pop that bubble when you cut it!! I want to eat it" 😅
This is a thing of great beauty
Adjust the hydration as needed, I am using 11% protein fresh milled 00 hard red wheat flour, was way too wet - added some flour back in. Bread is a great hobby, learning so much, fun to be at the bottom of the curve making all the mistakes, I can only go up from here!
Thank you for your channel and sharing what you know! What a blessing!
Thank you for everything that you do.
Tek kelimeyle muhteşem oldu
The best recipe ever! Tried this last week. So easy, so perfect! Baking another one tomorrow❤️
Just made my 1st focaccia using discard & loved it. That said my next one w/b with active starter. Thanks, looks delicious. ❤
amazing and artistic i hope i can reach that goal
Wow! Amazing results. I
tried your recipe this week and it came out perfectly. successful after many attempts with other recipes. Thank you so much for sharing this recipe.
This is great! Can I find the written recipe anywhere or do I need to rewatch each time? Thank you!
I just jotted down notes as i watched the video to use as recipe
What temperature did you bake it at?
03:45
435F
Love this video! Curious to know what temperature your house is kept at? I live in Florida and our thermostat is set to 77 degrees. I know I need to adjust my times accordingly.
Fantastic! Soo delicious
I love all the wobble shots 😂
So many different methods and they all work. I use my basic 75% dough and bulk overnight at room temp. I don’t use the fridge. In the morning dump in a pan and proceed with proof, dimples and topping……then bake.
That looks so good
O wow 🎉
That is amazing- the turnout is crunchy. Goodness!!! 😊 0:03
The oven in fan mode? Thank you for the recipe 🥰
Amazing! Just baked mine and it turned out delicious :D Thanks!
Hello, thank you for the great video. Can the dough be put in the fridge for a longer period of time (12 - 16 hours) after the last fold (10pm)? Best regards
I’m still waiting on my dough to rise! It’s been over 9 hours on the counter! Yeah I went to check it around hour 7/8 and realized my hubby turned the mini split down to 64° to keep up with the 108 temp today 😆 (mini split is in the kitchen so it probably colder then 64 in here) I’ll give her another hour or two to fluff up!
Made this today, loved it!!! Ty ❤❤❤
Amazing! 🤩
Thank you for this wonderful recipe. Instructions were exceedingly clear 😊
My only question is “what is the longest I can leave it in the fridge?”
Thanks again 🙏
Can you share where you got your bowl covers from? Great video... looks delicious!
Beautiful recipe! Thank you! What % of this flour
Mine is in the oven now!! But, i had intended for it to to be ready to cook a bit earlier, but the second rise has taken longer then i anticipated. Because I had thought it would be good for brunch as I'm trying to surprise my husband with a cinnamon roll focaccia. 8ve never made it using my starter before.... so🤷🏻♀️
I have a question, and i appreciate any thoughts :) ok, so, for the rise in the dish, i didn't want to put anything over the top just because i was worried that if it got huge like the one in the video, that it would get stuck and pulling it off would pop anything there :/
But, it did form a bit of a skin, so, hopefully it turns out ok🤷🏻♀️😊
Mine didn't get as huge and when i poked my fingers in, it didn’t fully stay as puffy, but i also had the cinnamon, brown sugar and butter over the top already... maybe thats part of it.
Not sure... gotta run and making the cream cheese buttercream for over top of it!! Wooooohoooooo!🎉
I know... how lame am i to get so excited watching Bob (yup, named mine Bob 😂) grow and make SO many yummy things with his help😊
Thanks so much!!
How did it turn out?
I love the ceramic bowl that you used for the dough. Are they available for sale?
I have a similar bowl from Superstore 😊
Each bread you make is perfection! Thank you for another great video! I thought I knew how to make sourdough focaccia… I will definitely use your recipe and method! Could you please tell me what BRAND of strong bread flour you are using? Also, my husband is allergic to honey; could I just skip it or replace it with maple syrup? Thank you for all your wonderful teachings! 🧡
You can skip OR replace with maple syrup! I used Creative Baker bread flour (12.5% protein)
It’s driving me nuts that there are so many comments of people that are simply too lazy to do their homework (watch the video in detail) before asking stupid questions.
- 0:14: use strong, white BREAD flour.
Bread flour has more gluten (which is needed to build the good strong structure we want in that dough).
For Germany, that would be Flour Type 812 or Type 1050.
For Switzerland, it would be “Ruchmehl”.
- 3:49: preheat oven to 435F (not 195F!!!)
- 4:30 bake for 25-35 min (at 435F) or, if you want to measure the inner temperature of your dough, until inside the dough it’s 195F.
Omg this comment 😂 here i was baking this thing at 195 ima write this shit down and keep it in a book 😅
@@Myjellycatobsession😂😂😂 that’s what I did as well 😂😂😂
@@leonieh7214 yessss 😂😂😂 but it turned out okay after increasing the heat not too bad of an error
@@MyjellycatobsessionI also didn’t have “strong white BREAD flour” just took normal white flour but appr 20g more + b bit more salt and honey, as flour is kind of the reference for everything else you put into bread. Turned out perfectly.
@@leonieh7214 i just used my regular organic unbleached flour i buy at costco
Ah, it look so amazingwill try soon. And by the way your outro animation and logo looks fantastic🎉
Hi! What temperature did you bake it at? In the video you wrote 195 F, isn't that a bit low?
It says 235F
I agree it was confusing, but i think its there.
“Preheat over to 435f(long pause until next instruction), then bake for 30-35 minutes, or until internal temp is 195f.”
Love this! And your bowl! Where did you get it
Rachel, I have made this more than a few times, it’s absolutely perfection. Quick question…can I leave it in the fridge for a couple of days before leaving it to proof on my counter overnight ❓
Where can I purchase the cloth wrap you have I use shower cap but love yours
What’s your oven temp? Perhaps it’s in the video somewhere and I missed it.
I baked it this morning, I like how airy it is. How do you store it?
Is there a written recipe and instructions? Looking for the exact amount of starter that was used. Thx
Why can’t I find the temp to bake it at?
Not sure what I’m doing wrong but my dough is so sticky that dojng the coil is super difficult. any ideas of what could help?
Me too! I can't fold it either! :(
And it feels so wet that whenever I fold it it tears in the middle!
You can reduce the quantity of water because every flour has its own absorption rate and maybe your flour has lesser absorption rate that's why it feels so sticky and it's tearing apart.
@@teeeylar just changes to a higher protein flour and it's much better!
@teeeylar @katietaylor18 check your flour to be at least 12g of protein in each 100g or 12%, reduce the amount of water to 320-350g
Your baking looks absolutely amazing. I made the Focaccia dough Yesterday with a very active Lievito Madre, and it rose a lot during the night at room temperature. My tray is about the size of yours, but dough looks much less in it. Did you use the exact amount of the recipe for the video as well? You said you used a strong flour, but could you tell us which one and how many g of proteins it contains? Grazie from Germany :)
How did you got your starter so thick shown in the video ? Do you have a video on how you make your starter and feed it before baking?
Hi what kind of flour do you use for this recipe? Can you tell me please thank you I love everything do you do
Do you have a video on how to make the starter? (searched but did not find one) - thank you!
I love your videos! Thank you. Where did you buy this reusable bowl cover.
You can use a shower cap
It’s by Now Designs!
Hi, where do you buy your covers? I noticed you have them in all sizes. Or do you make them yourselves? I’m going to try the focaccia today, for a big party tomorrow, very curious ☺️
Can i let this proof over night in a bowl and then shape and bake it? 🤔 the next day
Can the fridge be skipped?
I don’t use the fridge at all. It just takes longer to make because of cold dough.
I wish you had a blog with the written instructions
Do you have to bring it back to room temperature after taking out from refrigerator?
This looks delicious! Will this fill 2 8x8 pans or would you do 1 1/2 times the recipe? Can I make this in bulk or do you recommend mixing them all separately? Thank you so much for your help!
I had to cut out bread because I can’t resist eating a lot of it and it makes me fat. I actually cried watching this, it’s so beautiful and I miss it so much 😢😭😢.
Hello, there! Did you have this problem with sourdough bread? I say this because sourdough is considered to be very healthy as it is beneficial for gut health and it doesn't spike sugar levels like regular bread.
Try baking it, cutting one slice for yourself and give the rest away!
@@CathyParlitsis I have no self control, so when I bake it I give all of it away because one slice can easily become a whole loaf and all heck breaks loose. It works out well for everyone though.
@@CathyParlitsisthat’s what I do !
Can i try it with half of bread flour and half or whole wheat?
what temperature should the oven be, I am just about to try this recipe as it looks great.
What do you cover the dough with during the room temperature rise that doesn’t stick to the dough once it rises ??
Is there fridge part necessary? Could i do all the folds towards the evening and straight move it on a tray and let it raise in room temp til morning?
Hi, how did you do the active 100% hydration sourdough starter?? And for how long can it be stored for future recipes??
Anyway, this recipe is excellent. Bye
I dig it.
How do you create starter with your consistency. Looks so robust and healthy.
Holaaa 🎉🎉👋🏽 gracias por compartir tu receta ❣️
Puede pasar en castellano por favor ❤ desde Argentina.
Can I do the overnight proof in my fridge if Im worried about the over proofing?! My house temp is hard to regulate! Thanks so much!
I made this today and it came out delicious
If I double the recipe, would I split the dough in half after it comes out of the fridge into to two seperate 9x13 baking trays, or could I bake it as a whole in one larger tray for a little longer time?
Mine wasn’t as big but I got some bubbly action I’ll try again
Hi! After you’ve transferred dough to parchment lined dish with olive oil, it says to let rise at cool temp. Does that mean the refrigerator?
Looks incredible 😍. What do I do if the ambient room temperature is 30 Celsius ?
Oooh that would mean you would have to shorten the overnight counter proof A LOT. Like instead of 9hrs, try 4… I can’t say exactly how long it’ll take to proof at that temp as I haven’t tried it yet!
Hello! Might be a silly question - but when you put in the 9x13 for the final rise- is the cover dry or damp? Thank you so much! This is my favorite!
Will this recipe work for pizza base? Thanks Nina
Hi, what do u mean with „100% hydration sourdough“?
Water flour ratio in your starter is 1:1 :)
What should the starter be to make it really strong I did a 100 starter 100 flour 100 water. Once I made this it was like soup. It was so difficult and I tried it twice because I really want to make this bread. Please help.
What do you use to cover the focaccia while you let it sit?
What is the minimum required protein content of the bread flour?
Can you use a dough hook or Bosch mixer for the folding?
Can you substitute Poolish for the starter?
What's the temperature of the bake? I didn't see it listed. Thank you.
جميل يشهي شكرا لك❤❤
Mine turned too wet and even after third coil folding still the same as the structure not developed as shown, i have used the scale to measure the ingredients as instructed.
Is there any hope to develop dough smooth consistency?
Thank you 💐
Your flour is weak. Look for >12 gr of protein or ad less water