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Katia Ortiz posted an update
Level:
Scoolinar
Focaccia bread
Sol Damiani, Anke Morreel and 5 others4 Comments-
Level:
Scoolinary Team
Your focaccia looks delicious, with beautifully formed crumb and structure. I loved it, thank you for sharing!
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Level:
Scoolinary Team
What a masterpiece of focaccia! 👏👏 The alveoli are stunning, so attractive they look hand-painted. It’s clear you paid attention to every detail during fermentation. What type of flour did you use to achieve such an airy texture? If you haven’t already, I’d recommend our Baking with Sourdough course—it’s full of great tips for playing with resting times to enhance those bubbles. I can’t wait to see more gems like this from you in the community! 🍞✨
https://www.scoolinary.com/courses/baking-with-sourdough1-
Level:
Scoolinar
@soldamiani thank you! I used regular white flour, since in Brazil we don’t have easy access to bread flour
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Level:
Scoolinary Team
@katia-ortizgmail-com 🙌 It certainly did great to you focaccia!
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