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Joined 2 years ago
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Cake day: July 15th, 2023

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  • That hydration is way too low. The recipe I use is 710g water and 850g flour which is over 83% hydration, your recipe is only 62.5% hydration. Even my normal bread recipe is higher hydration than that.

    Also it’s focaccia, you can’t swap out the olive oil that is the defining ingredient and you need a ton of it. The bread should essentially be frying in oil while cooking.