Recipes

Focaccia/Pizza - Sponge

Ingredients

Weight/
Volume
Ingredients
PRE FERMENT SPONGE
2,737 g Laucke Euro Flour
1,780 g Water – 21°C
5 g Dry Yeast
3 g Salt
FINAL DOUGH
1,508 g Laucke Euro Flour
85 g Salt
15 g Enzyme Active Soya Flour
5 g Diastatic Barley malt
15 g Dried Yeast
1,150 g Water
4,525 g Pre Ferment – Sponge
90 g Olive Oil

Method

  1. Pre Ferment – Sponge

  2. Add water to mixer.

  3. Add Yeast, flour and salt.

  4. Mix for 3 minutes on low speed.

  5. Final Dough

  6. Add water to mixer.

  7. Add sponge.

  8. Place in flour, Malt, yeast, then Soya Flour and Salt.

  9. Mix for 3 minutes on low speed, then 10 minutes on medium speed.

  10. Add Olive Oil on medium speed. (Bassinage optional).

  11. Place the Focaccia and Pizza Dough into a lightly oiled tub.

  12. Shape the dough into a pillow and rest for 30 minutes.

  13. Bulk fermentation 30 minutes.

  14. Lift and Fold.

  15. Bulk Fermentation 30 minutes.

  16. Lift and Fold.

  17. Mould into 1 slab of Focaccia or 2 x slab Pizza.

  18. Bake at 220°C for 30 minutes. (No steam).

  • Yeast Bread
  • Yield: 1 x slab Focaccia or 2 x slab Pizza
  • Bake for 30 minutes
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