Foccasia

Recipe: Foccasia

Day One - Biga or Mother Dough - 9 am

	kg grm % Prestige Flour 2 .000 100 Water 1 .200 56 Honey - .80 4 Compressed Yeast - .5 25

Method

Place all ingredients into spiral mixer and mix for 2 mins slow, 2 mins fast.

Remove from mixer and place in a bucket or plastic container with lid approx 5 times the size of the dough. Leave at room temperature for 24 hours

Day Two - The Dough - 9 am

	kg grm % Prestige Flour 5 .000 100 Biga or Mother Dough from Day One - .500 10 Compressed Yeast - .100 2 Salt - .100 2 Olive Oil - .250 5 Water 2 .750 55

Finished Dough temperature 27ºC

Place Day Two ingredients into spiral and mix on slow speed for 2 min then fast speed for approx 6 min or until dough is fully developed. Check dough is fully developed by doing the stretch test.

Place dough in boxes and bulk ferment for 3 hours knocking dough back every hour.

Then process dough by hand to required shapes etc

Prove: on trays in rack covered by plastic to create a draught free environment. Dependent on room temperature prove time will be 2 to 4 hours.

Baking: Bake temp 220ºC

Pre steam ovens and load bread and rolls

Bake for 20 to 35 min dependent on size and shape of bread. On exiting ovens coat liberally with olive oil and sprinkle mixed herbs on top