Focaccia · focaccia

Potato Small-Square Focaccia Batch

Status
Developed formula
Dates
2026-01-23
Format
Three 6 x 6-inch pans
Leavening
sourdough
True hydration
68.9%
Salt
2.2%
Inoculation
22.2%
Total flour
450 g
Total dough
924 g

Formula

Formula for Potato Small-Square Focaccia Batch. Baker's percentages are calculated on total flour, including the flour contributed by the levain.
IngredientGrams Baker’s %Notes
Bread flour40088.9%Plus 50 g flour in starter
100% hydration starter10022.2%
Mashed potato10022.2%
Water26057.8%68.9% true total hydration
Salt102.2%
Olive oil5412.0%
Total dough924

Hydration

Added water57.8%water weighed into the dough
True total68.9%including the levain’s flour and water

Scale

  • Bread flour400g
  • 100% hydration starter100g
  • Mashed potato100g
  • Water260g
  • Salt10g
  • Olive oil54g

Total dough 924 g

Percentages are fixed; only grams change. Rounded to 1 g, or 0.1 g under 20 g.

Process

Cold ferment 12-48 hours. Proof in the tins 2-3 hours before baking. The listed formula totals about 924 g, supporting three tins at 308 g each.

Bake

450 F for 22-28 minutes.

Outcome

Developed as a small-pan potato formula. No distinct final result preserved.

Next action

For four tins at the same 308 g loading, scale the complete formula by 4/3 rather than dividing this batch four ways.

Where this sits

2860920.63.8 True hydration % Salt % F01 Original Barese / Puglian Yeast Benchmark — 60.5% hydration, 3.8% saltF03 Classic Cold-Fermented Sourdough Focaccia — 77.3% hydration, 1.8% saltF05 Focaccia Barese - Sourdough Canon Version 2 — 53.1% hydration, 3.3% saltF06 Potato-Free Fast-Track Focaccia Version 2.0 — 74.5% hydration, 2.0% saltF08 Potato-Free Barese Version 1A - Open-Crumb Adjustment — 91.8% hydration, 3.8% saltF09 Four 6-inch Square Potato-Free Scaling — 88.0% hydration, 3.7% saltF11 6.25-inch Square Sandwich Focaccia — 77.8% hydration, 1.8% saltF12 Chicago-Style Hot-Dog Focaccia — 78.3% hydration, 1.9% saltF15 Shredded-Potato Focaccia Pugliese — 60.0% hydration, 2.4% saltF16 Sourdough Focaccia - Two 6x6x2 Pans — 82.1% hydration, 2.1% saltF17 One-Pan Tomato Focaccia - 475 g Experiment — 77.8% hydration, 1.8% saltF18 Two-Pan Tomato Focaccia - 7 September Comparison Bake — 77.8% hydration, 1.8% saltB01 Standard Sourdough Baseline — 75.0% hydration, 2.0% saltB02 100% Whole-Wheat Integrale Sourdough — 81.8% hydration, 1.8% saltB03 Pane di Altamura - 100% Italian Durum Semola Sourdough — 84.0% hydration, 2.0% saltB04 Rye-Spelt-Honey Base / Five-Grain Seeded Loaf Lineage — 78.0% hydration, 2.0% saltB05 Croissant-Style Laminated Sourdough Loaf — 42.9% hydration, 1.1% saltB07 One Hearty Pan Sourdough - First Loaf-Pan Trial — 77.9% hydration, 1.8% saltB08 One Hearty Pan Sourdough - Revised Multigrain Formula — 77.8% hydration, 1.8% saltB09 Same-Day Enriched Sourdough Loaf — 69.6% hydration, 1.7% saltB12 Everyday Sourdough - 9.8" Banneton — 77.3% hydration, 1.8% saltB13 Control Loaf (Documented Baseline) — 71.7% hydration, 1.9% saltB14 Same-Day Sourdough — 72.2% hydration, 2.0% saltB16 Dark Chocolate Espresso Sourdough with Pistachio — 77.3% hydration, 2.0% saltB17 Persian-Inspired Sourdough — 74.5% hydration, 2.0% saltB18 Cinnamon, Blueberry & Cherry Swirl Loaf — 70.2% hydration, 1.9% saltA01 Orange-Pistachio-Espresso Dark Cocoa Sourdough Biscotti — 27.9% hydration, 0.6% saltF10 Potato Small-Square Focaccia Batch — 68.9% hydration, 2.2% salt
Every formula in this archive with a recoverable hydration and salt figure. Dot size is inoculation; outline is status. This bake is filled.

Tags

  • potato
  • square pan