#highhydrationbread

[chefilona]

CHEF ILONA DANIEL: High Hydration Tuscan Foccacia (Sciachiatta)

When I lived and worked in Italy, I made this bread everyday. It’s a slow fermented bread that is high in hydration.

I found this recipe in one of my first notebooks we cooks collect our recipes in. I have filled out several of these over the years. This is a favourite of mine!

CHEF ILONA DANIEL: Sciachiatta

31/4 cups (400g) All-purpose flour 

1 1/4 cups (320ml) Warm Water

1 Teaspoon Instant Dry yeast

1.5t sp (8g) Salt

In a bowl whisk flour together with the yeast. Pour in the water and stir using a spoon. Add the salt and stir to combine. You should obtain a sticky dough, don't try to knead or over-stir. Cover and let it chill for about 30 min, and then place in the fridge overnight. The day after your dough will look like the one in the dough will have doubled in size and full of  little bubbles.

Using a spoon, punch down the dough, trying to fold its edges into the center. Place over a tray that is generously spread with extra virgin olive oil and sprinkle some extra virgin olive oil on the top. Cover with a plastic wrap and wait for the second rise.

Now use your hands to flatten the dough and your fingers to poke the typical holes.

Bake at 450F for about 15 minutes or until golden.

This bread should be an inch thick when it is cooked and is the tradtional bread used for an authentic panini.

[subhash0708-blog]

#highhydrationbread #sourdough80% #artisanbread #chefsofinstagram #cheflife #chefart #DONALDSPASTRY Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli bacteria. Sourdough bread has a more sour taste and better inherent keeping qualities than breads made with Baker's yeast. https://www.instagram.com/p/B8baJPYHRgf/?igshid=1pz8p7gr595uy