Focaccia: Practical Theory and Recipes on Low-Temperature Fermentation 포카치아
Focaccia: Practical Theory and Recipes on Low-Temperature Fermentation 포카치아
This book features a variety of focaccia recipes using various styles of ‘low-temperature fermentation’ techniques such as autolyse, biga, and poolish. Life Pattern Korea. In particular, this book uses a pre-fermented dough instead of a hard-to-manage natural sourdough to complete the main dough, and deals with menus made by fermenting it at low temperatures for a long time.
The various microbes created when the dough is slowly fermented at low temperatures enhance the flavor of the bread. Therefore, if you can understand the ‘time’ and ‘temperature’ of fermentation and adjust the amount of yeast accordingly, not only the completeness of the product but also the production efficiency of your bakery will increase. Life Pattern Korea. In other words, the point of using this book is to enhance the flavor of the bread by fermenting a small amount of yeast at low temperatures for a long time, and to increase the efficiency of work by adjusting the fermentation time according to each production environment.
In addition, it introduces a variety of focaccia menus that are sufficient to open a focaccia specialty store. From the most basic focaccia to focaccia mixed with fillings in the dough, focaccia pizza baked with toppings, focaccia sandwiches flavored with various fillings and sauces, and detailed recipes for salads and soups that are good to eat together or use leftover focaccia. Life Pattern Korea.
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Publisher: 더테이블 The Table (2023)
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