Focaccia Da Laura

Notes

Recipe starts at 13:20
Single high protein, high gluten flour
85% hydration
2.5% salr
1.0% sugar
2.0% oil
0.3% active dry yeast
20-30mins autolyse
1-2 stretch and folds
48 hour bulk cold ferment
Cut and ball then 24 additional cold ferment
24 ounce dough ball
Utilize certain Roman style techniques - soft interiior, disting top and bottom crumb, criash crunch, increased density
Use a proofing box - changed for the better, 100 degrees for 45 mins
Dimple and top after being in proofing box
Maybe add a little more oil - maybe 2.5%
Cooking at 450 in gas deck oven for 6-8mins
Higher the hydration, the slower you need to cook it
Uses Detroit Pizza Company pans (10x14)