David
11bb525143
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36 lines
1.7 KiB
Markdown
36 lines
1.7 KiB
Markdown
## Instructions
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Based on [51 Hour Ultra Airy Focaccia at Home](https://www.youtube.com/watch?v=TveUI2jD_2c) by Joshua Weissman. The amounts are per 23x33cm tray.
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### 1. Make the dough — 15 minutes
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Combine all the ingredients to make the dough.
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1. **Salt+Yeast+Water** — Add the yeast and salt to water that is around 32 degrees celsius. [Timestamp](https://youtu.be/TveUI2jD_2c?t=46)
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2. **Flour** — Add the salt/water/yeast mix to the flour in a big bowl and thoroughly mix, it will be very sticky! [Timestamp](https://youtu.be/TveUI2jD_2c?t=72)
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### 2. Stretch and folds — 15 + 30 + 30 + 30 + 30 minutes
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Stretch and fold the dough five times: the first after 15 minutes, then four more times 30 minutes apart.
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1. **Stretch and fold #1** — 15 minutes after mixing.
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2. **Stretch and fold #2** — 30 minutes later.
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3. **Stretch and fold #3** — 30 minutes later.
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4. **Stretch and fold #4** — 30 minutes later.
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5. **Stretch and fold #5** — 30 minutes later.
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### 3. Fridge Rise — ~24 hours (12-48 hours)
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Transfer the dough to the fridge for the long cold rise.
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### 4. Proof — ~3 hours (120-200 minutes)
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Add a good amount of olive oil to the baking tray, transfer the dough to the baking tray and let it proof for another 3 hours. [Timestamp](https://youtu.be/TveUI2jD_2c?t=362)
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### 5. Bake the focaccia — ~20 minutes
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Add a generous amount of olive oil and dimple the dough, then sprinkle some salt on the dough. You can of course add many other things to your focaccia at this point :) [Timestamp](https://youtu.be/TveUI2jD_2c?t=441)
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### 6. Focaccia Time!
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Take your focaccia out of the oven! Don't get greedy, let it cool for a bit and then... Enjoy! (Could be that 20 minutes isn't enough, leave it in a bit longer then.)
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