Focaccia · focaccia

Sourdough Focaccia - Two 6x6x2 Pans

Status
Developed formula
Dates
not recorded
Format
Two 6 x 6 x 2-inch pans
Leavening
not recorded
Formerly
L08
True hydration
82.1%
Salt
2.1%
Inoculation
21.4%
Total flour
280 g
Total dough
541 g

Formula

Formula for Sourdough Focaccia - Two 6x6x2 Pans. Baker's percentages are calculated on total flour, including the flour contributed by the levain.
IngredientGrams Baker’s %Notes
Bread flour25089.3%
Water20071.4%Split: 175 g + 25 g
Active starter, 100% hydration6021.4%30 g flour + 30 g water
Fine sea salt62.1%
Olive oil258.9%
Flaky saltnot recoverednot recovered3 tsp for topping
Total dough541

Hydration

Added water71.4%water weighed into the dough
True total82.1%including the levain’s flour and water

230 g total water / 280 g total flour.

Scale

  • Bread flour250g
  • Water200g
  • Active starter, 100% hydration60g
  • Fine sea salt6g
  • Olive oil25g

Total dough 541 g

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

Process

Autolyse 40 minutes. Mix in starter and salt, knead. Bulk 3-5 hours with two coil folds in the first hour. Divide into heavily oiled pans. Overnight cold proof, or room temperature until pillowy. If cold-proofed, warm 1 hour before baking.

Bake

450 F until deep golden and crisp.

Outcome

No distinct finished-bake evaluation recorded.

Next action

No next action recorded for this bake. not recovered.

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% 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% saltF16 Sourdough Focaccia - Two 6x6x2 Pans — 82.1% hydration, 2.1% 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

  • focaccia
  • small pan