Focaccia by @crunchy_pan
510 gr of flour @nuterra
433 grams of water
127 gr of sourdough at peak activation
10 grams of salt
6 grams of olive oil
-1 hour of autolysis
-Fold sessions every 1 hour for 4 hours.
-44 hours of continuous cold fermentation.
-2 hours of rest at room temperature.
-Transfer to the previously oiled source.
-Let settle for 20 minutes.
-Apply little fingers to degas.
-Baked for 35 minutes approx at full speed.
-Let it rest for 20 minutes.
-Eat and enjoy.