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Your weekly reminder to #makethefocaccia !

As the weather cools here in Edinburgh, I’ve had to use a tad warmer water to get a good proof from this recipe.

Because it’s such a long ferment, maintaining temperature is really important. If you live in a warmer climate you’ll use cooler water. Here, I’ve been using a bit warmer water to deal with the cooler ambient nights.

How do you know if you nailed your water temp? Your focaccia will look like this when dimpling! 🀩


#recipe for this #sourdough #focaccia is with all my #recipes in my ebook #bakingwithrosehillsourdough which you can grab on
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