FOCACCIA
- lizthompsonmarketi
- Apr 2
- 2 min read
HANK YOU to all of our new members who seem to be joining by the day. It is great to see others who live in high altitude have the same enthusiasm to learn to correct the inconsistencies that show up which I call learning as we go.
To be able to share more of the information that is passed around at our meetings, we will try either doing. a "live" event or sending a zoom link. We learn so much by sitting around a table and cdnversting and I want to bring in those of you you are not local but live at high altitudes somewhere else so you can share with us as well.
May 11, Monday, 4 PM PST will be our next meeting.
FOCCACIA
I have a member's converted recipe and I will convert mine as well and share them both. If you would like to receive the recipes, message me your email if you are not already on our email list.
When baking FOCCACIA at high altitude, the best results will be seen with a high protein flour like a bread flour that is 12 - 15% protein. This will help with the structure of the bread.
My go to is always King Arthur Baking, but because of a suggestion from a member on Central Milling Organic Flour, I will order some to try and comment on.
I WILL DO A COLD FERMENT IN THE REFRIGERATOR OVERNIGHT AND THIS IS WHY:
1. It Slows Down Overactive Yeast and Prevents Over Proofing/Collapsing
High Altitude dough can become fragile if it rises too fast
2. Gives you more control over time
At altitude, dough rises too fast because:
3. Long, slow fermentation (overnight) strengthens gluten naturally
4. You will get better flavor as sometimes a fast rise can create a dull, bland bread
WE DON'T WANT THAT!
5. Helps dough retain water
6. Better Gas Retention = Bigger Bubbles
That classic focaccia look—big, irregular holes
RECIPES COMING SOON AFTER TESTING!
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