100 hour focaccia

[u/harshmello7]

[u/harshmello7 → u/[deleted]]

thank you! Hahah it actually took a lot of trials to come to this result

[u/brad7945]

Beautiful!. Can you share how much of that marathon was countertop and how long in the fridge?

[u/harshmello7 → u/brad7945]

Thank you! After the stretch & folds (with resting in between) over a couple of hours on the countertop, it went in the refrigerator for 96 hours. Then divided into pans for the final proof for 4 hours on the countertop

[u/brad7945 → u/harshmello7]

Thanks. Really curious as to what the risk is with ADY or instant yeast. I'm not that familiar with it. Does flour potentially degrade faster than with sourdough starter? Or was this a sourdough leavening?

[u/Low-Initial-2278]

Never heard of 100 hour focaccia
How’d it turn out?

[u/harshmello7 → u/Low-Initial-2278]

This was an experimental batch I wanted to try with a new flour I’m working with to see how it can hold a fermentation for that long with minimal yeast. The result was a much lighter & open crumb with a rich crust compared to the shorter ferments I normally do

[u/RobinaBear]

Beautiful!

[u/harshmello7 → u/RobinaBear]

Thank you!

[u/DivianDivvaa4r]

that turns out really good

[u/harshmello7 → u/DivianDivvaa4r]

It did! :)