Bibury Barley Focaccia
Ingredients
Poolish:
125g Heritage Bibury Barley
125g water
2g yeast
Dough:
188g Heritage Bibury Barley
188g water
20g active starter
125g poolish
5g salt
Baker: Sophie Carey
Makes: 1 small loaf
Prep time: 24 hours
Bake time: 30 minutes
Flours used: Heritage Bibury Barley
Method:
- Make the poolish the night before, mix all ingredients to combine and keep in a bowl covered on the counter overnight
- Mix 70% of the water (about 130g) with the flour and leave to prove on the counter for 2 hours
- Add the poolish and mix until gluten is developed, slowly add the rest of the ice cold water and keep mixing until shiny and silky
- Add the salt and mix again one final time
- Pick the dough up and allow it to fold under itself every 30 minutes for 4 hours
- Line a tray with olive oil and pour your dough in, give it a poke and allow it to rest for a final 30 minutes. Top with oil and salt, you could also add rosemary or other herbs
- Bake at 200 degrees celsius for 30 minutes until golden brown and puffed up
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