▲ 9 r/focaccia
First time came out too dense
It's my first time making a focaccia, with little baking experience. I am big into cooking so thought I'd venture into the other side.
I followed the recipe by Brian Lagerstrom, but got very different results. I created an autolyse by letting flour and water sit for 30mins, did 2 rounds of stretch and folds about 30mins apart, then let it ferment overnight in the fridge, before proofing for 2 hours in my kitchen.
What do I need to do differently next time?
u/danielsmith-2910 — 3 days ago