Makes: | 2 |
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Level: | Absolute beginner |
Created Over: | 3 days |
Kind of Bake: | Retarded overnight – San Francisco Style – mixed in the morning, retarded in the fridge overnight, baked at any point the next day |
BEGINNER
This sourdough spelt focaccia is another variation on our Classic Sourdough. The timings are just the same, but you use a mix of white and wholemeal spelt flours to make the dough and bake it in a Netherton Foundry 14" Prospector Pan. This tin is a deep tin , so if you don't have this brand then please check the depth of your pan or split into two 1kg deep pizza pans instead. You might need to adjust the baking time by a few minutes.
The toppings you use are very much your choice. Herbs, garlic, cheese, roasted peppers, cherry tomatoes...the only thing to remember is that if you are using herbs, make sure they are doused in olive oil before baking, otherwise the leaves will crisp up and burn in the oven.
One final tip - I tend to slightly over-ferment the dough. I will leave it out on the kitchen counter until 6pm or 7pm, then put it in the fridge to prove overnight.
Equipment
- Medium bowl for mixing leaven
- Clean t-towel or wax cloth
- Large mixing bowl
- Spatula
- Dough scraper
- Netherton Foundry 14" Prospector Pan or 2x 1kg deep pizza pans
Tin Size
- 35.5cm round ‘prospector’s’ tin (5cm deep) OR 14 inch round pan, 2 inches deep (USA)
Suggested Starter
white French
Status of Starter
bubbly, lively first-build starter
Hydration
84%
DDT
25°C (77°F)
To Ferment Your Dough
- 40g starter
- 80g wholegrain flour
- 80g water at 30C
For The Dough
- 200g leaven (see above)
- 825g water
- 500g white spelt flour
- 500g wholemeal spelt flour
- 10g non-diastatic malt
- 20g fine sea salt
- 60g olive oil
- A selection of toppings herbs, garlic, cheese, roasted peppers, cherry tomatoes
Baking Time
40 - 45 mins
Bake At
220°C/200°C fan/425°F/gas mark 7
Tutorials
Step | Timings |
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Refresh starter 1st Refreshment | 10am Day 1 |
Refresh starter | 10pm Day 1 |
Plan Your Bake | 9am Day 2 |
Make FAST leaven | 10.30am Day 2 |
Mix leaven into dough | 1pm |
Autolyse with leaven. DDT 25-27C | 1pm |
Bassinage | 1.30pm |
Add salt - start bulk | 2pm |
Bulk ends - add to the tin(s) with oil & toppings | 5pm |
Put in fridge 5C | 6pm |
Bake | 12pm Day 3 |
Analyse & recalibrate | On eating |
Guidance, tips & techniques
Oil the pan with about 30ml extra virgin olive oil before the dough goes in.
When the bulk ends and the dough is ready gently push it to fit into the tin/s.
Dimple the dough with your fingertips.
Add toppings.
Sprinkle over the dough with a 10ml drizzle of water & olive oil. This will help stop the top drying out overnight.
Cover the dough – remember to account for the fact it will rise, and leave on the side until 6pm when you put it in the fridge overnight.
Use a further 30ml extra virgin olive oil to drizzle over bread before baking.
Leave to cool in the tin for 5 minutes before moving to a cooling rack.
Focaccia will keep for 2–3 days. Slice and store wrapped in greaseproof paper, as it’s quite oily.