Polish Starter Focaccia
by Food·Color
Favorite
1
Difficulty
Easy
Time
48h
Serving
2
The starter is a powerful tool for baking good bread. It can extend the fermentation time and make the grain molecules release more flavor. "
Polish starter, "is a kind of moist starter, usually made with the same amount of water and flour. It does not contain salt, only 0.25% of fresh yeast is added." "The moist starter has much less hindrance to the fermentation of the dough. Therefore, yeast can easily convert sugar into carbon dioxide and ethanol. Because of this, a small amount of yeast can play a big role to ensure long-term fermentation. When using Polish starter, we usually need to add some yeast at the end of the kneading to complete the fermentation, but it is not necessary to add it every time."
Very little yeast. In the starter formula, about 652 g of starter is made from 319 g of flour, and only 0.9 g of yeast is used. 567 grams of leaven are used in focaccia. I don't want to make such a large amount of bread. About 30% can make a 9-inch pie plate focaccia. Calculated, the amount of yeast in the starter is only 0.23 grams. Minimal.
The fermenting time of the starter is very long, 3-4 hours, and it needs to be in the refrigerator overnight, because it can "make it produce a richer taste". But what should I do if I don’t have time to do Focaccia the next day? Fortunately, this kind of starter can be stored in the refrigerator for up to three days. Enough, take it out at a convenient time within three days, and officially start the journey of Focaccia after 1 hour of warming up. Fold it three times, ferment for 1 hour and then another 2 hours, bake it into golden brown with random shades, cool for more than 20 minutes, and cut into pieces. . . .
The decoration and addition of the surface are freely based on the convenience at hand, and the taste of rosemary is the protagonist. . . . "
Polish starter, "is a kind of moist starter, usually made with the same amount of water and flour. It does not contain salt, only 0.25% of fresh yeast is added." "The moist starter has much less hindrance to the fermentation of the dough. Therefore, yeast can easily convert sugar into carbon dioxide and ethanol. Because of this, a small amount of yeast can play a big role to ensure long-term fermentation. When using Polish starter, we usually need to add some yeast at the end of the kneading to complete the fermentation, but it is not necessary to add it every time."
Very little yeast. In the starter formula, about 652 g of starter is made from 319 g of flour, and only 0.9 g of yeast is used. 567 grams of leaven are used in focaccia. I don't want to make such a large amount of bread. About 30% can make a 9-inch pie plate focaccia. Calculated, the amount of yeast in the starter is only 0.23 grams. Minimal.
The fermenting time of the starter is very long, 3-4 hours, and it needs to be in the refrigerator overnight, because it can "make it produce a richer taste". But what should I do if I don’t have time to do Focaccia the next day? Fortunately, this kind of starter can be stored in the refrigerator for up to three days. Enough, take it out at a convenient time within three days, and officially start the journey of Focaccia after 1 hour of warming up. Fold it three times, ferment for 1 hour and then another 2 hours, bake it into golden brown with random shades, cool for more than 20 minutes, and cut into pieces. . . .
The decoration and addition of the surface are freely based on the convenience at hand, and the taste of rosemary is the protagonist. . . . "
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