Hope everyone has a fluffy focash Friday!! Here’s my process that fits my schedule ⏰ I usually start my initial mix around noon and end with a short proof in fridge to slow down fermentation. I remove from fridge before bedtime and let it finish its final room temp proof in pan before baking in morning. By morning my focaccia is usually well proofed and super jiggly, but that’s how I prefer mine. Depending on ambient temp, and your bedtime, you may want to decrease your starter. If overproofing a lot, try 15%? If you just want to do overnight room temp proof try 10%? Alternatively, you can try 20% starter, put in fridge overnight, then remove in morning and let it proof in pan around 4-6 hours and then bake. I prefer overnight room temp proof, so that I can bake in AM and enjoy focash by noon 😋 Total dough size yields around 1kg 🌾 bread flour 100% (490g) 💧82% (402g) 🧂 3% (15g) 🫒 Olive oil 3% (15g) 💫 Active starter 20% (98g) 🍞 I start my mix around noon 🍞 Mix oil, water, salt and starter together. Then mix flour until all absorbed and rest an hour 🍞 dough will be sticky, so lightly wet hands and stretch and fold around 6-8 times, try not you tear dough, rest 1 hour 🍞 lightly wet hands and do 4-6 coil folds, rest an hour 🍞 lightly wet hands and do 4-6 coil folds, rest an hour 🍞 lightly wet hands and do one last set of folds 🍞 with dough in container/bowl, place in fridge 🍞 remove from fridge before bedtime and place dough in well oiled pan, I usually use a 12x12 round or square pan and it’s bakes up thicker. For thinner end product, feel free to use a larger pan. 🍞 next morning preheat oven at 500f for around 30-45 mins 🍞 oil top of dough and dimple and add desired toppings 🍞 place pan in oven and turn down to 450f. Bake 10 mins rotate, bake 10 more mins, and check if cooked to desired doneness and bake few more mins if neccessary 🍞 remove from pan and place on cooling rack for an hour before slicing As mentioned above, adjust your starter % accordingly, to make it work with your schedule. Focaccia is super forgiving!!! It’s baked in a pan, so don’t stress about it! Bake it and enjoy 🙌🏻
Here’s my daughter’s little hands helping me along!! Full recipe details can be found @fullproofbaking
Just experimenting some more with the Gozney Dome. This time to make the biggest pizza possible it can fit... 16 incher started on a screen first…don’t @ me for using that…gotta use the right tools for the right situation, and this was just marvellous!!! Potatoes, nduja, shredded mozz, fresh mozz and tomatoes. Sadly, my big stash of nduja is all used up now 😔. Baked on low flame at stone temp around 650F. Not right dough formula for this 10 minute bake, so will adjust accordingly next time.
The NFL divisional championships is this weekend, smoke some pulled pork for your guests to devour! Super soft brioche recipe from @sourdoughbrandon was 👌🏻👌🏻. Pulled pork was sauced with some Dr Pepper BBQ sauce I made. Also, the @lanongloves were perfect for shredding the pork…easily washable afterwards 🙌🏻 The big game is a few weeks away, and I got a few more ideas flowing in my head, stay tuned 👀 🏈
What time is it? It’s lunch time wooooo 🍕 Simple sourdough pep pizza to fuel up for the rest of the day!
Happy lunar new year! Kung hei fat choy!!🧧🐰 Hoping year of the rabbit brings you a year of good health and happiness!! As far as wealth goes just HODL 😅 More feasting to come, but here is a steamed striped bass, with loads of ginger, scallion, cilantro, soya sauce, and @focfoods 🌶️ For those who celebrate, what’s on your menu? ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #happylunarnewyear #kungheifatchoi #steamedfish #stripedbass #yearoftherabbit #lunarnewyear #markhameats #🧧
These bad boys are ready to hit the club hard tonight for #focacciafriday !! Dressed to impress!!! 🔥 🍑 Where is the place to be nowadays on a Friday night, haven’t gone out on Friday for like years??? 🫣
🐟 🍅 🐟 🍅 Here was another New Haven style that I attempted from last time. Was able to stretch it thinner, but bake time may have been a bit too long, as it ended up with a bit more cracker texture…however, no complaints about that at all! 68% hydration sourdough crust, topped with chovies, tomato sauce, oregano, evoo pre and post bake. Another one that’s simple, but slaps!! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #Ginamarou #naturallyleavened #dailypizza #homemadepizza #ahbeetz #apizza #newhavenpizza #anchovies #pizzacollective #teamgozney #gozneydome #alleywaypizza #markhameats
What kind of bake do you like on your sourdough? My preference is a shattering crust, with a dark exterior. Here’s a 75% hydration loaf I did virtually with pitmaster @dasilva_bbq . I shared some starter with him, and provided some tech support but he did a great job!! Now I’ll need to learn to make some of his killer brisket!!! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #MeliaRosehill #naturallyleavened #asmr #asmrfood #asmrsounds #asmrcrunchy #sourdough #sourdoughbread #bread #freshlybaked #markhameats
New Haven style pizza 🤷🏻♂️ Sadly, never been to New Haven to try out their pizzas. So I can’t say if this checks off any of the boxes and qualifies as that style…so for arguments sake…let’s just simply call this PIZZA 😎 100% bread flour. 68% hydration sourdough. 3 day cold fermentation. @biancodinapolitomatoes rustic crush 🍅. @rosagrandepepperoni . Shredded mozz. Launched in @gozney dome at 800F stone temp. Shut off oven for 2 mins. Then cooked on lowest flame for about 4 mins. This one was nice and crunchy and super charred (or burnt 😁) but to be honest, didn’t taste burnt at all. I’ve had unpopped air bubbles in crusts that have tasted more burnt than this 👀. I can definitely see why this style is growing in popularity. Some pizza gurus who have experienced New Haven pizza before, have given me some tips for next time…most notably I’ll need to stretch my dough thinner, tweak hydration, shorten cold fermentation, and add a healthy amount of pecorino…if I’m feeling extra fancy, perhaps I’ll give it the coal fired treatment 🔥 Anyone other suggestions for making New Haven style pizza, let me know in the comments. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #Ginamarou #naturallyleavened #asmr #asmrfood #asmrsounds #asmrcrunchy #dailypizza #homemadepizza #ahbeetz #apizza #newhavenpizza #ronicups #pizzacollective #teamgozney #gozneydome #nationalpizzaweek #alleywaypizza #markhameats
Really doesn’t get easier than this. Baking a tasty seedy sourdough in 10 seconds 💥 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #Ginamarou #thebreadmat #naturallyleavened #sourdoughbaking #sourdough #bread #sourdoughbread #eeeeeats #reelsinstagram #markhameats
First focaccia of 2023 is in the books! Not bad right? Nice bouncy centre…with an evenly glazed booty for that nice crispy bite! Don’t have a 2023 resolution?? How about making more focash 😁 This was my usual method with 10% sourdough, 82% 💦. After all the folds and bulk fermentation, I dump in fridge. Before I go to bed, I pour it out in a well oiled pan to let it rest till it’s jiggly and puffy the next morning. This was 1350g in my 14x14 Lloyd pan. Let me know if focaccia is now part of your 2023 resolutions 🙂 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #MeliaRosehill #focaccia #focacce #crumbshot #naturallyleavened #focacciafriday #focacciabread #sourdoughbaking #sourdoughfocaccia #eeeeeats #markhameats