Focaccia · focaccia

Dark Academia Rye-Spelt-Pomegranate Focaccia/Loaf

Status
Partial record
Dates
2025 (recorded Nov 2025)
Format
Shallow tin
Leavening
sourdough
A honey sourdough with chopped walnuts and fresh pomegranate seeds.
Photograph matched from Bluesky — confidence: low. Rye + spelt + pomegranate matches F13, but it also matches B11 Pomegranate-Hemp Rye. The brief says the F13/B11 relationship is unresolved, so this assignment is provisional.
True hydration
not recovered
Salt
not recovered
Inoculation
not recovered
Total flour
not recovered
Total dough
not recovered

Formula

Formula for Dark Academia Rye-Spelt-Pomegranate Focaccia/Loaf. Baker's percentages are calculated on total flour, including the flour contributed by the levain.
IngredientGrams Baker’s %Notes
Bread flournot recovered60.0%Exact gram scale unavailable
Whole spelt flournot recovered25.0%
Rye flournot recovered15.0%
Waternot recovered78.0%As recorded
Pomegranate molassesnot recoverednot recoveredSwirl
Black sesame and sea saltnot recoverednot recoveredTopping

Hydration

Added water78.0%water weighed into the dough
True totalnot recovered

Recorded as 78%; exact gram scale unavailable.

Process

Art-forward rye and spelt dough with a pomegranate molasses swirl, finished with black sesame and sea salt in a shallow tin.

Bake

Exact temperature and time are not preserved.

Outcome

Dense and custardy, tart, nutty, floral, intentionally artistic. A Leonardough DaVinci experiment.

Next action

Rebuild exact grams from a chosen total flour before repeating. Do not assume the percentages alone define the pomegranate amount.

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% saltF10 Potato Small-Square Focaccia Batch — 68.9% hydration, 2.2% 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% 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

  • rye
  • spelt
  • experimental