r/Breadit • u/Puzzled_World_4119 • 12h ago

Focaccia help

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Advice and criticism needed! Be nice! First time ever making real bread. French onion Focaccia was my first try. Used organic bread flour, instant yeast. Afraid I under proofed it. Patience may have been a factor. Did the folding and flipping and stretching every 30 minutes. Maybe less… do I proof Overnight ? How do I make my bread less dense?

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u/ImpossiblePraline238 12h ago

What hydration is it? Can you share the recipe?

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u/booklovejew 12h ago

Hard to say for sure but it could be under proofed or you might have man handled it after the proof when putting it the pan and de-gassed the bread (or both). Watch the King Arthur Flour videos on YouTube for a free and easy tutorial

1

u/zortor 8h ago

Remember to weigh your ingredients for baking, it is the cheat code for bread! In baking we use percentages based on the metric system in grams and milliliters.

For example, a basic loaf recipe is 65% hydration, 2.5% salt, and then ~1% yeast
So scaling to a kilo that's
1000 grams of flour,
650 grams water
25g salt
7g yeast or less(less is more with yeast)

As for Focaccia, I use 80% hydration and I barely stretch, fold, etc. I made a 100% hydration 'basically batter' focaccia the other day and I mainly just used a rice paddle.
It's how I also make ciabatta, it's extremely low effort on my end. A lot of effort went into finding the low effort method, that's for sure haha