Ingredients
- .5 cup g starter
- 4 cup all purpose flour
- 1.67 cup water
- 2 teaspoons g salt
Schedule
- 8:06 PM Mix
- 8:40 PM Stretch and fold
- 9:50 PM Stretch and fold
- 9:50 PM Coil fold
- 12:20 AM Coil fold
- 10:30 AM Shape
- 11:00 AM Dimple
- 11:18 AM Bake
Notes
I normally use a scale for more precise measurements but didn’t have one so estimated with cups/teaspoons. Worked well enough! I was debating whether this should cold ferment in the fridge overnight or stay on the counter. I ended up doing counter- if was definitely a little overfermented in the morning but still fine for focaccia. Probs would do the same again- just start a bit earlier the next morning and/or use lower % starter.
