Thank you! Because this sourdough focaccia dough uses commercial yeast, this is a great way to use up starter that isn't strong enough to raise bread on its own, such as young or neglected starter, or what you would throw away while feeding your starter to build it up. Home / bread / Quick and Dirty Sourdough Focaccia (made with discard starter). Copyright © 2019 by Alison Roman. Food styling, Ashley Denton. Sprinkle on the salt, and beat on 3 for another five minutes. Thank you for your recipe though, it was so much fun to watch this dough rise and do its magic . With a plastic scraper, turn the dough over in the bowl a few times, tamping out some of the air bubbles, then blob it onto the center of the oiled parchment. Your email address will not be published. I used 100% King Arthur white whole wheat and it came out excellent. Drizzle the remaining oil on top and use your fingers to dimple the dough outwards towards the sides and corners. 4. Add salt. But all those whole grains inhibit gluten production in bread doughs which can lead to dense doughs that crack and take a long time to bake. Just wrap tightly after step 3 and refrigerate. My first baking job, during my freshman year at UC Santa Cruz, lasted about three months. Prop styling, Catherine Doherty. Thanks so much for the note and rating. olive oil I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. Cover and place in refrigerator 12-24 hours. However, professional bakeries mostly use sourdough starter instead of instant or active dry yeast to make the dough. Add the bread flour and whole wheat flour to the bowl and mix thoroughly to combine, making sure there are no lumps of flour. This tasty bread is topped with rosemary, sun-dried tomatoes and black olives but really, you could use whatever toppings take your fancy: roast peppers, artichokes, basil, parmesan even. Turn the dough out onto a lightly floured surface and, using the palm of one hand, press into the dough, turning and folding it onto itself (a.k.a. warm-ish The dough can be made 1 day ahead. What I pulled out of the pan that day was the best focaccia I'd ever eaten or made. (UPDATE: a reader reported that the recipe works beautifully without this step, so I'm calling it optional!) Calling all content creato, Whole-Grain Sourdough Crackers {vegan option}, Sourdough apple-oat pancakes with aged cheddar and bacon, Butterscotch Pudding (dairy-free, vegan & paleo options). red onion Made with discard starter and optional yeast, this crunchy, chewy bread takes well to variations. I found that using white and whole spelt flour makes a spongy, springy focaccia, while bread flour makes a chewier dough with bigger, more irregular air pockets, as shown in these photos, which I prefer. Lea says: December 22, 2015 at 8:54 am Usually I just bake it anyway (most of the time it is just slightly overproofed). , (all-purpose flour will also do the trick here, although the dough might be slightly less elastic), plus more for the work space, 1 tsp Whisk the yeast, honey, 2 tbsp olive oil and water in a large bowl. Thank you SO much for a wonderful way to use starter/discard. Do ahead … Hi, I made the French Loaf using the Lean Dough Recipe from Peter Reinhart's Artisan Bread Everyday (ABED). 5 Brand-New Dessert Square Recipes To Bake Now, Hearty Chicken Chili, Plus 4 More Easy Weeknight Dinner Recipes, 21 Homemade Pizza Recipes For Pizza Night, 5 New Instant Pot Recipes We'll Be Making All Winter Long. It can be fairly easy to over or under-proof your dough especially if you’re following a recipe exactly and going off the baking times in the recipe. Rose beautifully and even more so with baking!!! When you dimple the bubbles all pop and the surface has no peaks, just all flat. (Young doughs tend to be weak and have poor volume and … Just be sure the starter still smells nice. Cover with a towel or bowl cover, and let rise for 8 – 18 hours at room temperature (times will vary depending on the time of year and how warm your kitchen is … in the summer, this may take only 4 hours): When it doubles … Add 512 g bread flour. How to avoid Overproofing your Sourdough #1 – Use a smaller ratio of starter to flour Or in layman’s terms, just feed it more When you bake bread you are essentially just giving your starter a giant feeding. Thanks so much for the recipe, I'll be making it again for sure! Hi I used 100% whole wheat flour to make this focaccia. Reply. Best focaccia I've ever had. Bake, rotating if needed to avoid hot spots, until the bread is deeply golden brown and the onion rings are caramelized and cooked through, 35 to 45 min. ), Quick and Dirty Sourdough Focaccia (made with discard starter). The main question I get asked the most is, “How do I tell when the dough is over-proofed or under-proofed?” This is a great question. What is over-proofing? Add more flour or water as you knead if the dough seems overly wet or dry. water, 5 cups That's great to know that you can skip the first rise - brilliant! I took it out the next day, and noticed that the dough hasn't doubled at all … However, fun fact. 1), WORLDWIDE GIVEAWAY Tried this focaccia. You can refresh the sourdough and build to the final flour amount over 24 hours or over several days, adding flour and water as you go. Overproofed focaccia. Save my name, email, and website in this browser for the next time I comment. Using your hands, spread it all around. Overproofed? The loaf should be strong enough so that you can handle it without fear of it falling- if you have to baby it it's very possibly overproofed, although there are other considerations, including gluten development, salt level, and age of the dough before makeup. Made with discard starter and optional yeast, this crunchy, chewy bread takes well to variations. Drizzle 2 tablespoons of the olive oil all over the bottom and sides of the paper. ... What do you do with overproofed dough? About once a week, I would turn off my alarm clock in my sleep and be awakened, either naturally or by a phone call, around 9am, 5 hours late for work. I'm so glad it was a hit! Line a 9x12" (1/4 sheet) pan with a sling of parchment paper (the paper should lay flat in the bottom with the long ends sticking out.) (If it sinks and deflates, well, you’ve overproofed the dough and it might never recover. I didn't get much volume increase on the first rise (did use yeast) but once I had it out in the pan, I set it in front of the wood stove and got plenty of good rise in a short amount of time. Add the sourdough starter and yeast and stir together. The dough should still be sticky, but should pull away from the sides of the bowl while it's mixing. But my boss let me continue to work there, probably because I was the only female/person under the age of 40 out of the dozen or so employees in the bakery. I tinkered with a recipe for yeasted focaccia, adding sourdough starter and tweaking the rest of the ingredients accordingly. Preheat the oven to 500º. a.k.a underproofed sourdough bread a.k.a brick. Required fields are marked *. Working at UCSC's College 8, which provided baked goods for the entire campus's cafeterias, was not glamorous by any stretch of the imagination. This site uses cookies. flour Kosher Have a nice week, NataÅ¡a. Here's a timeline to help you plan your bake: Nutritional values are based on one of 12 servings. Less than 4 hours simply won’t be enough time to develop enough of a gluten structure or flavor. Once the dough is looking nice and smooth, drizzle a bit of olive oil into that same bowl to grease it up and put dough back. Notice there's a lot of room for the dough to expand here. Sourdough focaccia doesn't get much faster or easier than this! I used a new recipe this week (The Perfect Loaf's Best Sourdough) and it came out kind of weird- the loaves rose in the oven, I think, but way less than my loaves usually do, and the score didn't produce any … Cover the bowl tightly with plastic wrap and let sit in a warm spot until it doubles in size again, another 45 to 60 min. Have something edible ; just call it flatbread. dough isn’t actually overprooved Confusing! Completely before snarfing night of partying completely before snarfing save my name, email, and for other purposes (! 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