← W2

Mix tonight — focaccia bakes Monday, pâte sucrée blind-bakes Tuesday.

Sourdough Focaccia · 82% Hydration

500 g Strong white bread flour 400 g Water, 25°C
100 g Active starter, 100% hydration — peaked within 2h 11 g Fine salt
50 g Extra-virgin olive oil + 40 ml for tray Genovese brine (Monday) 100g water + 50g olive oil + 10g salt — shake together

Baker's %: 82% total hydration (total flour 550g), 20% active starter, 2.2% salt, 10% oil.

  1. Mix. Flour + water + starter. Rough incorporation, rest 30 min. Add salt + oil. 4 sets stretch-and-fold in first 2h (every 30 min). Cover, room temp overnight 10–12h.
  2. Monday 8am. Dough bubbly, domed. Tip into well-oiled tray (40 ml minimum). Dimple deeply.
  3. Genovese brine. Drizzle over dimpled dough — pools in dimples.
  4. Rest 20–30 min then bake 225°C 25–30 min. Deep golden.
Issue Fix Dense, no air Starter not at peak — must be bubbly and domed before mixing
Over-proofed Room too warm or too long — proof at 18°C or shorten to 8h Sticks to tray Insufficient oil — 40 ml minimum, coat sides

Pâte Sucrée

200 g Plain flour, sifted 120 g Unsalted butter, cold, 1cm cubes
60 g Icing sugar, sifted 1 Egg yolk (~20g)
2 g Fine salt 15–25 ml Cold water

Ratio: 50:30:15:5:0.5 flour:butter:icing sugar:yolk:salt. Sucrée vs W1 brisée: more sugar, more yolk — crisper, sweeter, less flaky.

  1. Rub cold butter. Snap into flat flakes into flour + icing sugar + salt. Rough breadcrumbs, visible flakes remain.
  2. Bind. Yolk + cold water. Mix until dough just holds when squeezed.
  3. Overnight chill. Flatten to disc, wrap, fridge.