Focaccia | Tangzhong and Poolish Method

Video Description

Today, we're going to show you, step-by-step, how to make a delicious and easy focaccia, based on science. It's fluffy and soft inside, with a satisfying crunch on the outside. To get both of those characteristics, we're using tangzhong which also has the added benefit of making the dough a little easier to handle. For the matter of flavor, we're also using a poolish left overnight to develop complex tastes and aromas. Both are easy and simple derivative ingredients that take less than 5 minutes to make, but bring numerous benefits. The toppings are simple but still yummy, using extra virgin olive oil and garlic to add flavor. Watch the video for more! #focaccia #tangzhong #poolish Links Talk on Bubbles in Sourdough https://youtu.be/s3eP3SaAFtA?feature=shared&t=474 Ingredients Summary Weight (g)| % Total Flour 250 | 100.0% Total Hydration 200 | 80.0% Ingredients/Derivatives Poolish 40 Bread Flour 100 | 40.0% Water 100 | 40.0% Instant Yeast 0.5 | 0.2% (less than 1/8 tsp) Tangzhong 20 Bread Flour 50 | 20.0% Boiling Water 75 | 30.0% Dough Bread Flour 100 | 40.0% Water 25 | 10.0% Salt 4.5 | 1.8% Olive Oil 15 | 6.0% Total Dough Weight 470 Chapters 0:00 Intro 0:39 Opening 7:18 Derivative Ingredients: poolish and tangzhong 10:49 Final Dough