FOCACCIA BREAD (NATUR ACTIV)
NATURALLY LEAVENED FOCACCIA
Difficulty level
NATURALLY LEAVENED FOCACCIA
Ingredients
| strong flour | g 1000 |
| water | g 500 |
| NATUR ACTIV | g 60 |
Preparation
Knead all the ingredients for 10 minutes in a spiral kneading machine.
Make sure that the temperature of the dough at the end of the kneading is 26-27°C.
Let rise for 12 hours at 26-28°C or, as an alternative, for 16-18 hours at 20-22°C.
Ingredients
| g 1.000 | |
| water | g 700-750 |
| salt | g 40 |
| OROMALT | g 15 |
| YORK EVOLUTION | g 10 |
Preparation
Knead all the ingredients until the dough is well-combined and smooth.
Let rest for 70-90 minutes at 28-30°C.
Divide the dough into 1kg portions and move them onto well floured board. Shape the portions into rectangles.
Let rise for 90-100 minutes at 28-30°C.
Make some hollows on the surface with your fingertips, then brush with olive oil and sprinkle with salt.
Bake with steam at 280-300°C until golden-brown.
