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<p>After <ahref="http://www.redzuurdesem.be/ciabatta-adventure-1/"title="Ciabatta adventure 1">the first try</a>, 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"></p>
<p><ahref="http://www.redzuurdesem.be/wp-content/uploads/2012/08/MG_6716.jpg"><imgclass="size-medium wp-image-394"title="_MG_6716"src="http://www.redzuurdesem.be/wp-content/uploads/2012/08/MG_6716-300x200.jpg"alt=""width="300"height="200"srcset="http://www.redzuurdesem.be/wp-content/uploads/2012/08/MG_6716-300x200.jpg 300w, http://www.redzuurdesem.be/wp-content/uploads/2012/08/MG_6716-700x466.jpg 700w, http://www.redzuurdesem.be/wp-content/uploads/2012/08/MG_6716.jpg 1024w"sizes="(max-width: 300px) 100vw, 300px"/></a><figcaptionclass="wp-caption-text">Big air bubbles after proofing</figcaption></figure></p>
<p>Bulk fermentation time:<strong>three hours</strong>. Final proofing:<strong>one hour</strong>. 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"></p>
<p><ahref="http://www.redzuurdesem.be/wp-content/uploads/2012/08/MG_6717.jpg"><imgclass="size-medium wp-image-396"title="_MG_6717"src="http://www.redzuurdesem.be/wp-content/uploads/2012/08/MG_6717-261x300.jpg"alt=""width="261"height="300"srcset="http://www.redzuurdesem.be/wp-content/uploads/2012/08/MG_6717-261x300.jpg 261w, http://www.redzuurdesem.be/wp-content/uploads/2012/08/MG_6717-700x802.jpg 700w, http://www.redzuurdesem.be/wp-content/uploads/2012/08/MG_6717.jpg 893w"sizes="(max-width: 261px) 100vw, 261px"/></a><figcaptionclass="wp-caption-text">Who says focaccia can’t be eaten as a sandwich?</figcaption></figure><figureid="attachment_397"style="width: 300px"class="wp-caption alignleft"><ahref="http://www.redzuurdesem.be/wp-content/uploads/2012/08/MG_6719.jpg"><imgclass="size-medium wp-image-397"title="_MG_6719"src="http://www.redzuurdesem.be/wp-content/uploads/2012/08/MG_6719-300x200.jpg"alt=""width="300"height="200"srcset="http://www.redzuurdesem.be/wp-content/uploads/2012/08/MG_6719-300x200.jpg 300w, http://www.redzuurdesem.be/wp-content/uploads/2012/08/MG_6719-700x466.jpg 700w, http://www.redzuurdesem.be/wp-content/uploads/2012/08/MG_6719.jpg 1024w"sizes="(max-width: 300px) 100vw, 300px"/></a><figcaptionclass="wp-caption-text">Lot’s of nice holes!</figcaption></figure><figureid="attachment_398"style="width: 300px"class="wp-caption alignleft"><ahref="http://www.redzuurdesem.be/wp-content/uploads/2012/08/MG_6722.jpg"><imgclass="size-medium wp-image-398"title="_MG_6722"src="http://www.redzuurdesem.be/wp-content/uploads/2012/08/MG_6722-300x200.jpg"alt=""width="300"height="200"srcset="http://www.redzuurdesem.be/wp-content/uploads/2012/08/MG_6722-300x200.jpg 300w, http://www.redzuurdesem.be/wp-content/uploads/2012/08/MG_6722-700x466.jpg 700w, http://www.redzuurdesem.be/wp-content/uploads/2012/08/MG_6722.jpg 1024w"sizes="(max-width: 300px) 100vw, 300px"/></a><figcaptionclass="wp-caption-text">Even more toppings could be added.</figcaption></figure></p>
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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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<p>
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!
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