December 22, 2022 - 5:01pm
Convert Yeasted Focaccia to Sourdough
This is my favourite Focaccia recipe, from Dan Lepard.
What I would like to do is convert this to a Sourdough recipe, either a cold ferment in the frige or an overnight proof in the frige.
Any suggestions would be welcome.
7g sachet fast-action yeast
400ml warm water
500g Italian 00 or strong white flour
2 tsp salt
Olive oil
Rosemary and salt flakes (such as Maldon) to finish
Share
There is no right or wrong answer here. Any high percentage that allows for it to be completed in the fridge will work. For arguments sake...
7g sachet fast-action yeast400ml warm water
500g Italian 00 or strong white flour
2 tsp salt
Olive oil
Rosemary and salt flakes (such as Maldon) to finish
Preferment through the day 250g of the flour with 250g of the water. Like so:
Total = 250g flour + 250g water.
In the evening make the final dough:
Put it in the fridge to bulk ferment overnight and carry on the next day when you have time. Take it out of the fridge and bring to room temp then carry on as normal. Shape into the pan, sprinkle with rosemary and salt. Final proof and bake.
Just an example.
Thanks Abe, that should work, that formula would probably work for a Pizza as well.