The dough misbehaved, or did not add enough yeast yesterday.
Anyway: 10 min at 250 C and 15 min at 150 C
Current Focaccia Recipe
2 g dried yeast 100 g flour tippo 00 150 g water
Mix and keep in fridge for at least 8 hours
Pre Ferment 250 g semolina 650 g flour tippo 00 550 g water 50 g olive oil 20 g salt
Mix, lightly knead and keep in fridge for about 12 hours.
Generously oil a sheet pan and sprinkle with some course salt. Stretch the dough into the pan, letting it rest for 20 minutes, stretch into the edges.
Drizzle the dough generously with more olive oil, sprinkle with course salt and oiled rosmarin needles.
Bake at 200 C for about 40 minutes.
Bought a small (160 g) drone at Aldi. This one flies for 10 minutes and the remote connection has a max distance of 40 m.
I’m trying to find out if I want a “real” one.
Completely dazzled, upgraded the 2011 MacMini Server (5,3) to 16 GB ram and a 1 TB SSD.
100 g spelt flour
150 g water
3 g dried yeast
Mix and keep in fridge for 10 to 12 hours
400 g spelt flour
500 g whole grain spelt flour
550 g water
75 g sourdough
20 g salt
Mix, 20 minutes rest, knead for 10 minutes, 12 hours in fridge. Fold 3 times during first 2 hours.
Shape loaf, proof for 2 to 3 hours at room temp. Bake in cast iron pot, 30 minutes at 250 C, take off lid, reduce temp to 180 C till core temp is 98 C.