Enhance Your Focaccia with Cold Bulk Fermentation

Enhance Your Focaccia with Cold Bulk Fermentation

Table of Contents

1. Introduction
2. The Benefits of Cold Bulk Fermentation
3. Ingredients and Equipment
4. Preparing the Toppings
5. Making the Dough
6. The Cold Bulk Fermentation Process
7. Shaping and Proofing the Dough
8. Adding the Toppings
9. Baking the Focaccia
10. Conclusion

The Benefits of Cold Bulk Fermentation

Focaccia is a delicious bread that can be enjoyed on its own or as a side dish. But what if there was a way to make it even better? Cue cold bulk fermentation. This method of fermenting the dough overnight in the fridge takes the taste and texture of focaccia to a whole new level.

By allowing the dough to ferment slowly in the cold, the flavors have time to develop and intensify. This results in a bread that is richer and more complex in taste. Additionally, the long fermentation process creates a light and airy crumb, giving the focaccia a soft and fluffy texture.

But the benefits don't stop there. Cold bulk fermentation is incredibly convenient, especially for busy bakers. Once the dough is mixed, it can be left in the fridge for up to 36 hours, allowing you to bake fresh focaccia whenever you want. This makes it perfect for weekday bakes or last-minute dinner parties.

So how do you make cold fermented focaccia? Let's dive into the ingredients and equipment you'll need.

Ingredients and Equipment

To make cold fermented focaccia, you'll need the following ingredients:

• White bread flour
• Whole wheat flour
• Salt
• Yeast
• Olive oil
• Water

While these are the basic ingredients, feel free to get creative with your toppings. In this recipe, we'll be using roasted peppers, pesto, and roasted garlic. However, you can customize your focaccia with any toppings you like.

In terms of equipment, you'll need:

• A baking tray
• A bowl
• Scales
• A dough scraper
• A temperature probe

Before we start, let's prepare the toppings.

Preparing the Toppings

The toppings are what make this focaccia truly special. In this recipe, we'll be using roasted peppers, pesto, and roasted garlic. Here's how to prepare them:

1. Roasted Peppers:

   • Chop two bell peppers into big chunks.
   • Drizzle with olive oil, salt, and pepper.
   • Roast in a preheated oven at 220 degrees Celsius (430 degrees Fahrenheit) for about 20 minutes, or until nicely browned.
   • Let the roasted peppers cool down.

2. Roasted Garlic:

   • Cut the top off a whole bulb of garlic.
   • Place it on a piece of foil and add a few drops of olive oil and a pinch of salt.
   • Wrap it up and bake in a preheated oven at 160 degrees Celsius (320 degrees Fahrenheit) for one hour.
   • Once baked, squeeze the cloves to release the soft, caramelized garlic.

3. Pesto:

   • In a mortar and pestle, mash up one clove of garlic and a handful of basil until fine.
   • Add parmesan and olive oil, and mix well. Taste and adjust seasoning if necessary.

Now that our toppings are ready, let's move on to making the dough.