디시인사이드

I baked focaccia.

Levant has been around for over a month

The sour smell has lessened and the flavor seems to have improved

I added sugar and butter to the 70% moisture content of strong flour and medium flour.

Folded 4 times and refrigerated fermentation for 11 hours. Preheated for 50 minutes and baked at 230 degrees for 20 minutes

I divided the dough into 2 parts and baked the first one

It definitely baked well because I used the stone.

I put the bottom of the stone at 250 degrees

Baked the second dough

I think it's because I added sugar, but the baking color is good

After baking it several times, it definitely seems better than the first time

The crust is thin and crispy, and the inside is completely soft

This is the most delicious bread I've had this year.