This looks delicious! Question for this loaf and really bread baking in general. I live in Denver (5280 ft) and would love to make this loaf while in the mountains over the weekend. Will this recipe work at around 8300 ft above sea level? Any adjustments or general tips for bread baking at altitude? Thanks!
Could you make a suggestion on the quantity of spices, herbs, etc, that you mention could be placed on top? Also would dry or fresh work, or would fresh just burn? Just sprinkle dried Italian seasoning over the top? If using the grapes, should the spices be avoided?
Quick question: as I read your comments, bulk fermentation is 12 hours, the bench rest is either three to fours (on the counter) or eight to 24 hours in the refrigerator, and - then - you can further let it rest in the refrigerator for another eight to 24 hours (in step #8)? Thanks,
The recipe calls for either a 9” round pan or a 9” by 13” rectangular pan. The round pan has half the area of the rectangular pan and, yet, you are using the same amount of dough. Please comment
I love this recipe! It’s reminiscent of respectus panis with the long ferment and low levain levels. I also love how you format it with the bakers percentages and include rye flour, which is super underrated. Currently on step overnight bulk ferment!
Good morning! Just finished the bulk ferment and I wanted to ask a clarifying question. Generally in your other recipes of this type the instructions are to cover the bulk ferment bowl tightly with plastic wrap. I didn’t see that mentioned here but I went ahead and did it anyway. Can you confirm?
Mine turned out beautifully! I used dried sage leaves as the pressed-in item. I also only had an eight inch circular pan, which worried me, but it was no problem: A beautiful rise, very puffy & great crumb. And delicious. Prepping dough to make a second loaf now :)
Hi Andrew, I'm wondering if my baking steel could be used in place of the baking stone? Or would it retain too much heat compared to the stone? Thanks!
This looks delicious! Question for this loaf and really bread baking in general. I live in Denver (5280 ft) and would love to make this loaf while in the mountains over the weekend. Will this recipe work at around 8300 ft above sea level? Any adjustments or general tips for bread baking at altitude? Thanks!
Hello! Thank you for sharing this! Does Substack have a feature to format recipes for easy printing? (I like having a stack of floury recipes.)
Can I make this with discard?
Could you make a suggestion on the quantity of spices, herbs, etc, that you mention could be placed on top? Also would dry or fresh work, or would fresh just burn? Just sprinkle dried Italian seasoning over the top? If using the grapes, should the spices be avoided?
Quick question: as I read your comments, bulk fermentation is 12 hours, the bench rest is either three to fours (on the counter) or eight to 24 hours in the refrigerator, and - then - you can further let it rest in the refrigerator for another eight to 24 hours (in step #8)? Thanks,
Fall is here -yay!- and I’m resisting turning on the heat, so my kitchen is more like 65 degrees. Any necessary adjustments?
The recipe calls for either a 9” round pan or a 9” by 13” rectangular pan. The round pan has half the area of the rectangular pan and, yet, you are using the same amount of dough. Please comment
I love this recipe! It’s reminiscent of respectus panis with the long ferment and low levain levels. I also love how you format it with the bakers percentages and include rye flour, which is super underrated. Currently on step overnight bulk ferment!
Good morning! Just finished the bulk ferment and I wanted to ask a clarifying question. Generally in your other recipes of this type the instructions are to cover the bulk ferment bowl tightly with plastic wrap. I didn’t see that mentioned here but I went ahead and did it anyway. Can you confirm?
Hi Andrew, how much KAF whole wheat flour would you use in place of rye flour? I want to use what I have on hand. Thanks!
Maybe this is a no-brainer since I didn’t see anyone ask previously, when you bake the focaccia do you put the pan directly onto the baking stone?
Mine turned out beautifully! I used dried sage leaves as the pressed-in item. I also only had an eight inch circular pan, which worried me, but it was no problem: A beautiful rise, very puffy & great crumb. And delicious. Prepping dough to make a second loaf now :)
Lovely focaccia! Do you have any experience or suggestions on converting your recipe to 100% (or nearly 100%) whole grain? Thanks!
This was DELICIOUS! Can't wait to make and eat it again. Thank you!
Hi Andrew, I'm wondering if my baking steel could be used in place of the baking stone? Or would it retain too much heat compared to the stone? Thanks!