https://usfkhoury.com/tags/bread/Recent content in Bread on Youssef El KhouryHugo -- gohugo.ioen-usSun, 17 May 2026 03:38:43 +0000https://usfkhoury.com/blog/focaccia/Fri, 22 Mar 2024 10:19:00 +0000https://usfkhoury.com/blog/focaccia/<p><strong>Serving Size:</strong></p> <h1 id="ideal-recipe">Ideal Recipe </h1><h1 id="experiments">Experiments </h1><table> <thead> <tr> <th>Category</th> <th><strong>Ingredient</strong></th> <th>Exp A</th> <th>Helen</th> </tr> </thead> <tbody> <tr> <td>Dry Base</td> <td>Flour</td> <td>100%</td> <td>100%</td> </tr> <tr> <td></td> <td>Salt</td> <td>2%</td> <td>2.4%</td> </tr> <tr> <td></td> <td>Yeast</td> <td>2%</td> <td>0.7%</td> </tr> <tr> <td><strong>Liquid Base</strong></td> <td>Water</td> <td>75%</td> <td>70%</td> </tr> <tr> <td>Fat</td> <td>Olive Oil</td> <td>2%</td> <td>2%</td> </tr> </tbody> </table> <table> <thead> <tr> <th>Category</th> <th><strong>Ingredient</strong></th> <th>Weight</th> <th>Percentage</th> </tr> </thead> <tbody> <tr> <td>Dry Base</td> <td>Flour</td> <td>500g</td> <td></td> </tr> <tr> <td></td> <td>Salt</td> <td>10g</td> <td>2%</td> </tr> <tr> <td></td> <td>Yeast</td> <td>10g</td> <td>2%</td> </tr> <tr> <td><strong>Liquid Base</strong></td> <td>Water</td> <td>375g</td> <td>75%</td> </tr> <tr> <td>Fat</td> <td>Olive Oil</td> <td>10g (in dough)</td> <td></td> </tr> <tr> <td>20g (in pan)</td> <td>2%</td> <td></td> <td></td> </tr> </tbody> </table> <h3 id="feedback">Feedback </h3><table> <thead> <tr> <th>Experiment</th> <th>Feedback</th> </tr> </thead> <tbody> <tr> <td>Exp A</td> <td>Dough was only bulk fermented once and baked which made the bread very dense and chewy (more like cake). This is due to the fact that bubbles and air need to be built over many kneading and rest cycles with the kneading getting more delicate with time (slap and fold in bowl → stretch and fold → coil fold)</td> </tr> <tr> <td>Exp A’</td> <td>Ingredients were mixed fully, autolyse for 30 min to make slap and fold in bowl easier for 10 min until smooth dough or stretch and fold every 30 min if dough too wet. Then bulk ferment for 3 hours. Then coil fold in pan and rest for 2 hours. The result is way lighter and bubbly but flavor is a bit chewy</td> </tr> <tr> <td>Helen</td> <td>Since we’re using less yeast which should provide a slower ferment we get better flavor but since yeast is reduced you need to build more the dough strength over many stretch and folds before the bulk ferments which takes too much time not worth it</td> </tr> </tbody> </table>