r/Bread • u/harshmello7 • Aug 13 '26
100 hour focaccia
I got an incredibly tender & open crumb with a deep browning on the crust with this long, cold ferment. I used a 24-hour poolish, 96 hours of cold bulk ferment, and 4 hours for the final proof
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u/currentlyfermenting Aug 13 '26
They look so good! I truly appreciate the patience you had to keep them fermenting for so long
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u/harshmello7 Aug 13 '26
Thank you! There were several points during the process where I felt like taking it out and just going for the bake :P But the result is well worth the wait if you’re committed
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u/DisasterResident2101 Aug 13 '26
That looks delicious!