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Focaccia dimpling, a tad overproofed

Just a tad overproofed.

You can tell because the bubbles popped and the volume dropped a bit after dimpling.

If your #sourdough #focaccia looks like this after dimpling, shorten the ferment time or cool the water down a bit, or use a bit less water.

Flavor is still great don’t worry, but it won’t bake as tall as it would if it was proofed a tiny bit less.

Splitting hairs at this point 😂

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