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Focaccia
Preparation info
- Makes enough dough for about
908 grams
of bread; will fill an 8 × 12 inch sheet pan - Difficulty
Medium
Appears in
Published 2011
Ingredients
| Ingredient | Weight | Baker’s Percentage of Biga |
| Bread Flour |
Method
- To form the biga, add the flour and yeast to 60°F water. Mix until thoroughly combined—you may have to use the conventional kneading technique to accomplish this—then place in a container, cover, and allow it to ferment at 75°F for 8–12 hours. (I suggest starting with 8 hours and working up if you feel the flavor is too weak).
- After your biga is r