BONUS FERMENTED TIP – FOCACCIA BAKING SCHEDULES FOR THE WORKWEEK AND FOR THE WEEKEND

Want to have fresh focaccia for the perfect Sunday breakfast?

  • Feed your starter on Friday late at night (before you go to sleep).
  • Make your dough first thing Saturday morning.
  • In 4-8 hours (when the dough has doubled in size, check out video 2), place the covered bowl into the fridge.
  • On Sunday morning, take the dough out of the fridge. Leave it for an hour or two to warm up.
  • Then place it on a well-oiled tray and play the piano on it, then bake. See video 5.

For a sourtastic treat throughout the workweek (for example as a Thursday night dinner)

  • Feed your starter on Wednesday morning before work.
  • On Wednesday afternoon proceed to making your dough.
  • Leave the dough at room temperature until it about doubles in size (approximately 4-8 hours).
  • Move the covered bowl into the fridge.
  • When you come home from work on Thursday afternoon, take dough out of the fridge. Leave it to come to room temperature, one hour or more to warm up.
  • Then place it on a well-oiled tray and play the piano on it, then bake. See video 5.

Find all your sourtastic utensils HERE.

*No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.

@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2022. All rights reserved.

BY ANITA ŠUMER
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