디시인사이드

I baked sourdough focaccia.

I also made gambas to eat together.

Levain was in the refrigerator for 20 days.

Strangely, it didn't die and was alive and well.

The dough was kneaded to approximately 70% moisture content.

Bake at 230 degrees for 33 minutes.

I was torn between frozen and refrigerated shrimp.

I bought shrimp that were not frozen.

In extra virgin olive oil

I mashed the shrimp head first to let out the umami flavor.

Garlic - Paprika, Button Mushroom - Dried Cherry Tomato

Put in the order and boil over low heat.

Season the shrimp body with paprika powder and salt.

I added it at the end and cooked it for only 1 minute and 30 seconds.

Cut the Focaccia while it is hot.

It feels like there's a lump inside.

Or was there a problem with fermentation?

I was worried because it was baked straight.

I think the other lump of dough in the refrigerator would be fine if it were refrigerated and fermented.