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I made high-hydration focaccia

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(1) Dough that has been cold-fermented

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(2) After panning, I added cube-shaped butter on top of the [dough], then folded and spread the [dough].

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(3) The bread I baked. Butter pockets formed inside the crumb, and I also sprinkled salt on top.

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Sources : K-Food Gallery [View the source]
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