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Focaccia Hydration
Is the 52% hydration listed for the sourdough focaccia correct? My dough is nowhere near as supple as in the videos. Other recipes I have looked at use between 70-100%. Something is off and I am measuring everything to the gram. Thanks for any help provided.
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3 Respuestas
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Level:
Scoolinary Team
Hi Eric, thank you very much for your question and for the attention to detail in following the recipe!.
It’s true that many sourdough focaccia recipes typically use higher hydration levels, usually between 70% and 100%, as this helps create a more open crumb and a more flexible dough. In this case, the recipe shared in the course uses a more moderate hydration, which results in a slightly different texture and a dough that’s easier to handle and control — especially for those just starting out.
That said, to make sure everything is correct according to the chef’s original intention and the course guidelines, I’m going to pass your question along to the content team so they can review and confirm it.
I’ll get back to you as soon as I have an update. Thanks so much for your interest and for sharing your experience!
Best regards. -
Level:
Scoolinary Team
Hi Eric.
The content team has shared the following information regarding your inquiry:
The chef’s recipe uses a firmer dough that also includes a sourdough starter with a well-balanced hydration ratio.
You can also check out Chef Luigi Di Domenico’s focaccia course, where focaccias are prepared with 70% and 80% hydration. These can serve as a guide or alternative.
I hope this information is helpful.
Best regards.
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Thank you so much for getting back to me. I was unaware of the other course so I will definitely take Look. thanks again
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