After [the first try][1], I wanted to increase the bulk ferment and final proofing times to see what the ciabatta dough would look like if I used this for focaccia, as Mr. Hamelman suggests in his “BREAD” book. The result can be seen here.<figureid="attachment_394"style="width: 300px"class="wp-caption aligncenter">
Bulk fermentation time:**three hours**. Final proofing:**one hour**. Since the dough is very wet, some stretch & folds are required to hold it’s shape. I think I did too many of those, since it rose dramatically in the oven, resulting in a bit too high dough for focaccia. You could slice it and put on toppings like a ciabatta!<figureid="attachment_396"style="width: 261px"class="wp-caption alignleft">
You might notice I’ve added some toppings:</p>
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Dried and fresh oregano
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Plenty of olive oil creating “holes” with your fingertips
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black olives
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cherry tomatoes
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buffalomozzarella
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fresh basil leaves
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I thought I added too much olives but as it rose that much in the oven (baked at 250°C and lowered after 15 minutes), there was even room for more. I also used italian “00” flour instead of my generic all purpose pastry-ish white flour. This resulted in less chewyness but alas after one or two days it lost it’s light texture again.
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This dough was also made using a poolish as a preferement (100% hydratation) with commercial yeast. Next up for adventure issue three: sourdough, finally!
