Pizza Focaccia II

87% KA bread flour 270g

10% Wholemeal flour 30g

1.5% Canadian flour 5g
1.5% KR BF 5g
29% Discard 90g
80% Liquid (pasta sauce + water) 231 g
1.5% salt 5g
4.5% olive oil 14 g
3% honey 9g

Overal hydration 84%

1. Fermentolyse with salt and honey for 1hr.
2. Add in olive oil n knead gently.
3. S&F every 30 to 40 mins interval for 3 to 4 rounds followed by CF.
4. When dough is doubled, pour dough onto floured table top. 1
5. Gently pat into same shape as container.
6. Oiled container generousl with olive oil.
7. Transfer dough into container and gently push it to cover the base of container.
8. Gently dimple the dough and douse the surface with olive oil before adding toppings.
9. Sprinkle with sea salt, black pepper or herbs as per preference.
10. Let dough rest for another 30 mins while preheating the oven.
11. Cover and bake with steam n fan at 240C for 20 mins.
12. Continue baking without cover and off fan at 210/220C for 10 to 15 mins or until the top is crispy.

Sourdough Focaccia

Ingredients:

Dough
KA Bread Flour 260g
Wholemeal 20g
Active Starter 60g
Water 200g
Olive Oil 10g
Salt 6g

Topping:
Olive oil
Rosemary
Sea salt flake
Any vegetables (onion, capsicum, olive, tomatoes etc)

Steps:
1. Place starter, salt, and water in a large bowl and mix well. 

2.  Add in the flour then followed by olive oil. Mix again until the flour is completely incorporated. If the oil is difficult to incorporate to the dough,  let the dough rest before kneading or folding in.

3. Rest for 30 mins and perform Stretch & Fold (S&F).

4  Repeat the process until gluten form followed by Coil Fold (CF).

5. When the dough is relax and about 50% size, perform lamination and spread pesto before folding into envelope dough. May do more CF in between if dough is slack else let it develop and rise.

6. When dough has grown 80%, oil the nonstick pan. Transfer the dough into the oiled pan and gently stretch the dough into the edges and corners of the pan. As soon as the dough begins to shrink back, cover it, and let it rest for 10 to 15 minutes. Gently stretch the dough again, repeating the rest once more, if necessary, until the dough fills the pan.

7. Preheat oven at 220C for 30 mins.

8. When the dough is ready for baking (finger dent
test for proof readiness), drizzle olive oil generously and dimple GENTLY on the dough (make sure not to deflate the dough).

9. Sprinkle with rosemary and a bit of flaked sea salt OR decorated the focaccia as per preference.

10. Bake at 220C for 25 minutes or until the crust is golden brown and crispy.

11. Remove pan from oven and transfer bread to a cooling rack. Cool at least 20 minutes before slicing.

Sourdough

Bread Flour          240g
Wheat flour            60g
Water                     210g (72.7%)
Starter/Levain        60g (20%)
(Natural yeast starter)
Salt 6g
Sunflower seeds    40 g

Steps:
1. Mix flour and water and rest for min 1 hour at room temperature.
2. Mix in levein and rest for 15 mins.
3. Mix in nuts and salt and rest for 15 mins.
4. Stretch and fold and rest for 30 mins. Repeat this cycle for 6 rounds.
5. Perform coil fold on the 6th folding if the dough does not develop much gluten then rest for another 30mins.
6. Flour table top and place dough on it. Pre-share by folding dough from top to bottom and then left to right. After that, cover the dough and rest for 15 mins.
8. Shape dough by turning side to middle to form boule and place shaped dough with seam side up in floured proofing basket or oiled metal bowl.
9. Place in fridge for final proofing overnight.

Next Day
10. Preheat oven to 260C with a cast iron pot with lid on for about 30 minutes.
11. When oven is ready, remove cold proofed dough and place it on baking paper gently with seam below.
12. Dust or sieve flour above the dough and tap the side to evenly coat the surface.
12. Score the dusted dough top and place the scored dough with baking paper into the hot cast iron pot and cover it.
13. Bake at 250 degree with lid on for 20 mins and reduce temp to 230 degree and bake for another 20 mins without lid untillthe crust is golden brown.p

Tips:

Dent bounce back SLOWLY but NOT completely

Under Proof = Spring BACK completely (not enough time)
Ugly
Scoring will expand as soon as slash and open the gap.

Over Proof = Does not spring back at all
Dense and unappealing
Scoring will deflate the dough and not open cleanly

Score deep enough the cut through the skin of dough but not too deep to compromise the structure.

Score only immediately before putting into oven else will not open to desire.


Hydration = 68% enligh stiffness to tolerate cut

Proofing = underproof is better than ovenproof

Refresh Natural Starter (Levain)

Ingredients (ratio 1:1:1)

Ready natural starter 100g

Bread flour 100g

Water 100g

Steps:

1. Weigh natural starter, bread flour and water (1:1:1) and mix well gently but with firm folding.

 2. Mix untill all ingredients are well mixed and do not over mix.

3. Cover and place it at room temperature to let it proof and rise till double. As beginner can make a mark for starting volume as reference. 

4. When it doubles its volume in room temperature, the starter is considered as refreshed successfully and ready to use for bread making. Otherwise put them in the fridge till next refresh.

Note:
1. Personally I ever refreshed the starter 3 weeks gap but depend on how hardy is the starter that one owns.

2. Otherwise the recommendation is once a week or alternate week.