Polish Starter Focaccia

Polish Starter Focaccia

by Food·Color

4.6 (1)
Favorite

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. . . . "

Ingredients

Polish Starter Focaccia

1. Materials

Polish Starter Focaccia recipe

2. Pour all the starter ingredients: 81.7 grams of high-gluten flour, 87 grams of water, and 0.23 grams of dry yeast into a bowl.

Polish Starter Focaccia recipe

3. Stir evenly to form a thick paste, cover with plastic wrap and ferment for 3-4 hours

Polish Starter Focaccia recipe

4. After the starter has risen, put it in the refrigerator overnight, no more than 3 days. Take it out and warm it up for 1 hour

Polish Starter Focaccia recipe

5. Pour 100 grams of high-gluten flour, 4.2 grams of salt, and 1.4 grams of dry yeast in the main dough ingredients into the bread bucket and mix

Polish Starter Focaccia recipe

6. Add starter, olive oil, water

Polish Starter Focaccia recipe

7. Put it in the bread machine and mix for 15 minutes in the dough mixing program

Polish Starter Focaccia recipe

8. Into a smooth and sticky dough

Polish Starter Focaccia recipe

9. Move to the counter and sprinkle a lot of flour

Polish Starter Focaccia recipe

10. Shape into a rectangle and relax for 5 minutes

Polish Starter Focaccia recipe

11. Stretched twice as long

Polish Starter Focaccia recipe

12. Three fold

Polish Starter Focaccia recipe

13. Grease the surface

Polish Starter Focaccia recipe

14. Sprinkle with flour, cover with plastic wrap, and relax for 30 minutes

Polish Starter Focaccia recipe

15. Stretch again

Polish Starter Focaccia recipe

16. Three fold

Polish Starter Focaccia recipe

17. Grease the surface

Polish Starter Focaccia recipe

18. Sprinkle with flour, cover with plastic wrap and relax for 30 minutes, repeat 15-18 operations, and allow for 1 hour

Polish Starter Focaccia recipe

19. Dough grows up

Polish Starter Focaccia recipe

20. Grease in a 9-inch pie pan

Polish Starter Focaccia recipe

21. Put in the dough

Polish Starter Focaccia recipe

22. Pour half of the spiced olive oil on the surface and spread evenly

Polish Starter Focaccia recipe

23. While pressing the dough with your fingers, spread the dough on the pie pan

Polish Starter Focaccia recipe

24. Wash the rosemary in the ingredients and chop coarsely

Polish Starter Focaccia recipe

25. Garlic peeled and sliced

Polish Starter Focaccia recipe

26. Ground black pepper into coarse grains

Polish Starter Focaccia recipe

27. Sprinkle rosemary on the surface,

Polish Starter Focaccia recipe

28. Insert the garlic slices into the dough and sprinkle with black pepper. Cover with plastic wrap and ferment for 2 hours

Polish Starter Focaccia recipe

29. After the dough rises, pour the remaining spice olive oil on the surface

Polish Starter Focaccia recipe

30. Press the dough with your fingers to help absorb the spice olive oil

Polish Starter Focaccia recipe

31. Let the dough relax for 15-30 minutes to re-inflate the dough

Polish Starter Focaccia recipe

32. Put it in the oven, the middle level, fire up and down at 230 degrees, bake for about 10 minutes, rotate the baking pan 180 degrees, and continue to bake for 5-10 minutes.

Polish Starter Focaccia recipe

33. The surface is golden brown and baked

Polish Starter Focaccia recipe

34. Demoulding, cooling for more than 20 minutes

Polish Starter Focaccia recipe

35. Cut into pieces

Polish Starter Focaccia recipe

Tips:

The amount of spice olive oil can be increased or decreased according to your preferences.
The rest of the ingredients can be changed as you like.
The baking time and firepower need to be adjusted according to the actual situation of the oven.

Comments

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