Focaccia Triangles
Combine water and different Flourus. Mix well. Let rest for 30-45 minutes.
Into the sourdough, mix yiest, sugar, oil and salt and mix. Add mixture to the dough and combine well. Let rest for 30 Minutes.
Stretch and fold, put in the refrigerator. Let rest 30 minutes.
Second stretch and fold, Let rest overnight in the fridge.
1
On the next day: Create a young Levin by feeding the sourdough in a 1:2:2 ratio, making sure to make enough dough for tomorrows Batch of focaccia plus the continuence of the starter.
Take out the dough from the regrigerator and devide into portions.
Place loaves onto lightly oiled blue steel trays. Using your hands, cover the dough in a light coating of olive oil and stretch out roughly into the corners, as far as it will let you. In the process, pop big bubbles and dimple the dough lightly to level the loaf: Such that there is no dome in the middle.
Let rest for 25 minutes.
Press the dough flat and stretch it carefully from the inside out, with your flat hands. Try to get the dough rectangular. Take care effect the dough in a way, that makes the dough thickness very even.
LEt rest for another 45 to 60 minutes, untill the dough is grown in size by almost double.
Add oiled steel cutter right before you put it in the oven
2
Preheat Oven to 300C, with 80% Steam, then lower to 270 when entering the trays; bake for 5 minutes.
Swith to convection only with humidity reduced to 30% for an additional 2 minutes.
Take out of the oven and let rest for 10 minutes. Take them out with a flat spetula, cut off the grissini on the edges and cut in pieces.