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Full video of how to make Bim’s Mini Sourdough Focaccia

Bim’s Mini Sourdough Focaccia
Recipe:
2000 g. Bread flour
400 g. Active starter
1500 g. Water
90 g, Olive oil
4 g. Salt
80 g. Sugar

In the large bowl mix everything together, rest the dough in control temperature at 25 degrees Celsius for 30 minutes then coil fold rest for 30 minutes then use coil fold and add the inclusion then rest 30 minutes then Coil Fold again rest 30 minutes then last coil fold.

After last Coil Fold continue Bulk Fermentation another 3 hours then Put the dough into the fridge for 12 hours cold fermenting.

In the morning
Cut the dough into 500 g. Then put the dough in to paper molds and Proofing the dough for 2-3 hours in control temperature. After 2-3 hours the dough will be double in size.

Banking
Preheat the oven at 220 degrees Celsius for 30 minutes, in the meantime drizzle some olive oil, salt and any preference topping and decorate nicely and bake for about 30 minutes until the crust gets golden brown.
🥰. Enjoy Baking Bim

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