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FORMAT:
[QUESTION] What are your favorite spices to use in soups?
Other Cooking Communities:
[email protected] - Lemmy.world's home for BBQ.
[email protected] - Showcasing your best culinary creations.
[email protected] - All things sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
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That hydration is way too low. The recipe I use is 710g water and 850g flour which is over 83% hydration, your recipe is only 62.5% hydration. Even my normal bread recipe is higher hydration than that.
Also it's focaccia, you can't swap out the olive oil that is the defining ingredient and you need a ton of it. The bread should essentially be frying in oil while cooking.
Just realised what I did, so I made two batches one after the other. My first batch:
This is the one thats water and sitting over night in the fridge.
Then on to the second batch. Which I felt I could do again from my brain and completely fumbled πππ
I will hopefully have a post tomorrow with picture. No olive oil as I am broke.