Blitz Bread
Adapted slightly from King Arthur
Flour.
- 418g bread flour (100%), or an even mix of bread and whole wheat flour
- 340g warm water (81%)
- 35g olive oil (for the dough) (8%)
- 8g salt (2%)
- 10g instant yeast (2.4%)
- 25g olive oil (to drizzle into the pan) (6%)
- Optional: chopped fresh or dried herbs
- Use non-stick vegetable oil spray to lightly grease a 9" x 13" pan. Drizzle
olive oil atop the spray; the spray keeps the bread from sticking, while the
olive oil flavors and crisps the crust.
- Combine all of the ingredients, and beat at high speed with an electric
mixer for 60 seconds. Scoop the sticky batter into the prepared pan, cover,
and let it rise at room temperature for 60 minutes — it should be quite
puffy, but not fragile-looking.
- While the dough is rising, preheat the oven to 375.
- Gently poke the dough all over with wet fingers. Drizzle with olive oil
and herbs.
- Bake the bread until it’s golden brown, 25–30 minutes.
- Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a
rack. Serve warm or at room temperature.
Sourdough Focaccia
From The Perfect Loaf.
- 345g AP flour (70%)
- 148g malted bread flour (30%)
- 10g EVOO (2%)
- 394g water (80%)
- 9g salt (1.9%)
- 94g sourdough starter @ 100% hydration (19%)
- Add starter, flour, and all but 50g of water to mixing bowl. Mix by hand
until the dough forms a cohesive mass, then knead until smooth and elastic.
(Can slap-and-fold by hand or use a machine with dough hook.)
- After the dough is moderately strengthened, add the remaining 50g water
slowly. Stop if the dough becomes soupy and doesn’t come together with more
kneading.
- Add EVOO and knead 3–5m to incorporate. Dough will be very slack. Transfer
to a covered container for bulk fermentation.
- Stretch and fold every 30m for two hours. Transfer to oiled 9x13 pan for
remaining two hour bulk fermentation. If necessary, gently stretch dough
toward corners of pan every 30m.
- Final proof, covered, for about 2h. Dough should be very gassy, and should
have risen significantly in rectangular container. Poking it should feel
like a soft marshmallow. (Optionally, cover in plastic wrap and proof in
frig overnight instead. Allow dough to come back to room temp before
continuing.)
- Dimple dough with wet fingertips, drizzle with EVOO, sprinkle with herbs or
other toppings, then bake at 450 for about 30m.