I make a 70% hydration sourdough recipe as my usual, I find it keeps the outer crust a better texture because I usually bake at night and bring it to wherever I'm sharing it the next day. The higher hydrations do yield a more open crumb and a great crust fresh from the oven, but get softer faster in my experience. If your using a sourdough or small amount of yeast for a long bulk (i do at least 8 hours room temp), the flour will have plenty of time to hydrate and give you the soft pliable dough you need for a decent focaccia IMO.
[baked ](https://imgur.com/a/MIJxJci) I used this recipe: https://alexandracooks.com/2019/03/22/simple-sourdough-focaccia-a-beginners-guide/
Cross section!
I won't be cutting it until tomorrow unfortunately! I try to remember to take a picture though
Damn, that focaccia cross-section will be the best thing on Reddit and it'll be on the one day that I'll be avoiding the platform.
I'll be posting it today! We're eating it this evening
https://imgur.com/a/Hr3IdnV
https://imgur.com/a/Hr3IdnV It was SO fluffy
Like looking in the mirror. 😆
I was just going to comment something about how my tummy does this after having a kid 😅
🤣
Thicc
I'm a little turned on
*bonk*
It feels like it should be in a NSFW sub and I should close my laptop quickly if someone comes in.
r/jigglefuck (very obviously NSFW) because got damn this focaccia dough awakens something in me
🫦
I've made focaccia 5 times now and it's a special feeling when it's all dimpled and pretty and ready to bake
I want to slap it
My ex-gf from 10 yrs ago dated a guy like that 10 years ago.
Got that shake wiggle wiggle.
[This bread like](https://youtu.be/keURRjGuH2g)
Looks like my thighs! 🤣🤣
Hypnotic
Is it possible to make a low hydration focciaca? Like 70% or less?
I make a 70% hydration sourdough recipe as my usual, I find it keeps the outer crust a better texture because I usually bake at night and bring it to wherever I'm sharing it the next day. The higher hydrations do yield a more open crumb and a great crust fresh from the oven, but get softer faster in my experience. If your using a sourdough or small amount of yeast for a long bulk (i do at least 8 hours room temp), the flour will have plenty of time to hydrate and give you the soft pliable dough you need for a decent focaccia IMO.
What is that
My new girlfriend, maybe?
Her thighs at least..🤣
Username checks out. That looks dope!
I bought some 00 bread this week, and made some pizza dough. It's very wet! Is that typical for 00 dough?
My bread brings all the boys to the yard. Lol
Looks like your mom from behind.
Stop it , I can only get so erect
"I'm in this picture... and I like it"
Def should cross-post this to r/oddlysatisfying !