Spelt Focaccia With Poolish
INGREDIENT
Poolish (prepare 16–24 hours in fridge at +7˚C)
300g Aichermühle Wheat Flour T550
260ml Cold water (~5°C, Chlorine-Free)
6g Dry yeast (Or Fresh yeast 18g)
Main Dough
566g Poolish (from above)
300g Aichermühle Spelt Flour T630
30g Aichermühle Spelt Wholemeal
30g Aichermühle Rye Flour T997 or Wholemeal
10g Dry yeast (Or Fresh yeast 30g)
15g Salt
280ml Cold water (cold ~5°C, Chlorine-Free)
30ml Vegetable Oil
Finishing
Olive oil (for brushing after baking)
Method
Poolish
- Mix wheat flour, water, and yeast until smooth.
- Rest in fridge at +7˚C for 16–24 hours .
Spelt Focaccia With Poolish
- In a mixing bowl, add Poolish, spelt flour, spelt wholemeal, rye flour, yeast, and water . Mix until combined.
- Knead slowly with spiral hook for 8 minutes . Once done , add salt and vegetable oil.
- Continue kneading high speed for 3 minutes , 6 minutes top.
- Dough temperature should be at 22˚C.
- Rest dough total of 90 minutes. After every 30 minutes, gently fold the dough , total 3 times .
- Shape according to personal preference.
- Preheat oven to 240˚C. When you load the dough, immediately create steam in the oven (about 3 seconds burst) .
- Bake with for 25–30 minutes (depending on oven).
- Right after baking, brush surface with olive oil.
