#sourdough #focaccia #bread #사워도우 #포카치아 #홈베이킹 안녕하세요 여러분. 오늘은 포카치아 영상을 가져와봤어요. 이 반죽 하나로 포카치아, 치아바타, 피자 등 다양하게 만들 수 있어서 ‘올인원 반죽’으로 소개해 드리고 싶었지만… 일단은 포카치아 먼저 보여드리게 되었습니다. 나머지 빵들은 차차 만들어보도록 할게요. 그리고 이번 영상은 부득이하게 음량 조절을 하지 못해 보시기에 다소 불편하실 수도 있을 것 같아요. 다음번엔 보이스 레코더를 좀 더 잘 활용해보겠습니다요… 그럼 이번 영상도 봐주셔서 고맙습니다♡ Focaccia Recipe Pan size: 28 x 23 x 5 cm Ingredients • 370g bread flour (Caputo Pizzeria) • 320g water • 2g Saf-instant Red (semi-dry yeast) • 100g sourdough starter • 8g salt • 14g olive oil Instructions 1. Mix all ingredients except olive oil until well combined. 2. Let the dough rest at room temperature (24–26°C) for 30 minutes. 3. Add olive oil and mix until fully absorbed. 4. Rest again at room temperature for 30 minutes. 5. Perform a coil fold. 6. Rest for 30 minutes. 7. Perform a second coil fold. 8. Rest for another 30 minutes. 9. Perform a final coil fold and immediately transfer the dough to an oiled container. 10. Refrigerate at 4°C for about 14 hours (cold bulk fermentation). 11. Take the dough out of the fridge and transfer it to an oiled baking pan. 12. Fold the dough in thirds and flip it seam-side down. Gently shape to fit the pan. 13. Proof at 25°C for 2 hours. 14. Drizzle olive oil over the dough and dimple it with your fingers. 15. Bake in a preheated oven at 230°C for 15 minutes. 16. Turn off the oven, crack the door open slightly, and let the bread sit for 2 minutes before taking it out. Enjoy!♡ 인스타그램: https://instagram.com/zinikim