lumos's blog

Sourdough Potato Focaccia

INGREDIENTS

   For Dough

      Starter (70% hydration)   70g

      Strong flour   100g*

      T65 flour    100g (or 95g Plain flour + 5g WW)*

 All the experiments I’ve done with T55 since I got my hands on with the flour was to get used to the temperament of much softer French flour than we are used to in UK…..to make baguette with T65.  After the initial disaster of ciabaguetta incident and subsequent trials & errors with playing with formula adjustments, I felt I was gradually getting a hang of dealing with soft T55 flour to incorporate in my regular formula, though

 Pissaladiere is a sort of pizza's distant cousin, originated in Province, Southern France, said to have been brought to the region by Romans.  Not sure if the Romans had a pizzaria back home in those days :p, but it was probably their flat hearth breads Romans used to make that gave the inspirations to the locals.....though I have read one or two articles by patriatic French who claimed it's their pissaladiere that gave the inspiration to the Romans for making pizza. :D

I was actually thinking of blogging about something else, but since Codruta’s brilliant idea,  World Bread Day was launched today,  I decided I’ll post a formula for the cocoa sourdough submitted to her project.

So thisblog  entry is for you, Codruta. 

 It wasn’t meant to do like that.  I fed my starter the first thing in the morning, hoping it’d be ready for the second feed sometime in early afternoon, which would be ready to be used by early evening, as usual. Then I would prepare the dough, bulk ferment with a few S & F, shape it and put in the banettons and proof overnight in the fridge, so that I could bake it the next day. That was my plan, anyway…..

Just so that  you know I haven’t given up on T55 baguette challenge. ;)

The autumn has come (though the summer seems to have decided to come back for a few days at the moment in UK), and some of the posts on TFL are reflecting the change of season. Floyd’s post on the beautiful grape focaccia was one of them.

 This is my version of bread which became very popular in Japan some years ago.  Apparently some Italian restaurant in Tokyo started serving this some years ago and it became so popular,  other restaurants and bakers followed suit, so did home bakers.

It all started when Arlo blogged about his beautiful Pain de Urban made with rye levain.

 A few days later, it was Syd followed it with a STRONG recommendation that everyone and their grandmother and their dogs should bake it because it was so good. 

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Note : "The method"  edited on 11th Oct. '11.  Sorry I forgot to write you need to lower the temperature of the oven after 20 minutes! Sorry!!!!!!!!

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