Here's how to make the fluffiest, overnight focaccia!
A high level of hydration paired with a 24 hour cold proof in the fridge produces a bread that is light & fluffy on the inside & crisp on the outside. Great eaten on it's own or used for a sandwich.
Full Recipe: saltbuttersmoke.com/overnight...
Ingredients:
550 g Strong White Bread Flour
495 g Water - 100°f/38°c
5 g Dried Active Yeast
11 g Fine Sea Salt (I Use Maldon)
25 g Olive Oil, Plus Extra For The Tin
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Equipment Used (AF Links)
Stand Mixer: amzn.to/3PrE1Sd
9x13" Tin: amzn.to/3Vqn7qN
Thermapen Food Probe: thermapen.co.uk/thermapen-the...
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