Name: Focaccia: Practical Theory and Recipes for Low-Temperature Fermentation
Brand: LIBRAIRIE COREENNE
SKU: 138732
Price: 57.00 EUR
Availability: InStock

Focaccia: Practical Theory and Recipes for Low-Temperature Fermentation

€57,00

Focaccia: Practical Theory and Recipes for Low-Temperature Fermentation

Description

Book Introduction

This book contains various styles of 'focaccia recipes' using the autolyse, biga, and poolish methods with the theme of 'low-temperature fermentation'.
In particular, this book covers menus made by using pre-fermented dough instead of natural yeast, which is difficult to manage, to complete the main dough, and fermenting it at low temperatures for a long time.

The various microorganisms that are created when the dough is slowly fermented at low temperatures further enhance the flavor of the bread.
Therefore, if you can figure out the 'time' and 'temperature' of fermentation and adjust the amount of yeast accordingly, not only will the product's perfection be improved, but the production efficiency of the workshop will also increase.

In other words, the point of using this book is to enhance the flavor of bread by fermenting it at a low temperature for a long time using a small amount of yeast, and to increase work efficiency by adjusting the fermentation time according to each production environment.

We also introduce a variety of focaccia menus that are enough to open a focaccia specialty restaurant.
This book contains detailed recipes for everything from the most basic focaccia, focaccia with fillings mixed into the dough, focaccia pizza with toppings and baked, focaccia sandwiches flavored with various fillings and sauces, and salads and soups that are great for using up leftover focaccia or eating with it.

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index

PART 1.
Learn about focaccia

01.
The Origin and Development of Focaccia
02.
Understanding Focaccia Dough
03.
Derivatives of focaccia dough
04.
From baguettes to focaccia and ciabatta.
Basic Course for Recipe Development

PART 2.
The basic process of focaccia

01.
Understanding the Basic Focaccia Process
02.
Focaccia Step-by-Step Process
: Learn more about dough folding
03.
Same-day production vs. low-temperature fermentation production

PART 3.
Understanding Low Temperature Fermentation

01.
Understanding Low-Temperature Fermentation
02.
3 Low-Temperature Fermentation Methods
① Bulk fermentation
② Split-type fermentation
③ Fermentation in molded form
03.
Factors that cause failure in low-temperature fermentation and how to deal with them
04.
Points to know about primary low-temperature fermentation

PART 4.
Materials and tools

01.
flour
02.
East
03.
water
04.
malt
05.
olive oil
06.
oven
07.
mixer
08.
dough conditioner
● Focaccia Q&A

PART 5.
Focaccia made with the Autolyse method
: Understanding Autoris

01.
Basic Focaccia
Plus.
Basic focaccia made in the shape of a paladódó
02.
Hand-kneaded focaccia
02-1.
Chicken Taco Focaccia
02-2.
Chicken & Cranberry Focaccia
02-3.
Honey & Gorgonzola Focaccia
02-4.
Garlic Hawaiian Focaccia

PART 6.
Focaccia with Biga
: Understanding the rain

01.
Beet & Tomato Focaccia
02.
Roasted Vegetable Focaccia
Plus.
Baked Vegetable Focaccia in Round Triangle Shapes
03.
Tomato Focaccia
04.
Spinach & Edam Cheese Focaccia
05.
Potato & Olive Focaccia

PART 7.
Focaccia using the Autolyse method and Biga

01.
Classic focaccia made on the same day
Plus.
Classic focaccia made in an oval shape
02.
Comparing low-temperature fermented focaccia at two temperatures
Plus.
Focaccia fermented by pan-frying on an iron plate
03.
Semolina focaccia
04.
Onion & Olive Focaccia
05.
Marinara Sauce & Mortadella Focaccia

PART 8.
Focaccia made with Puglisi seeds
: Understanding Pullish

01.
Focaccia Alta
02.
Grain Focaccia
03.
Onion Focaccia
04.
Bacon & Garlic Focaccia
05.
Truffle Focaccia

PART 9.
Focaccia application recipe
: Understanding Pabak

FOCACCIA SANDWICH (HOT & COLD)
01.
Caprese Focaccia Sandwich
02.
Spinach & Bacon Focaccia Sandwich
03.
Whole Muscle Ham & Carrot Lape Focaccia Sandwich
04.
Cotoham Focaccia Sandwich
05.
Pulled Pork Mini Focaccia Sandwiches
FOCACCIA PIZZA
01.
Ragu Sauce & Roasted Vegetable Focaccia Pizza
02.
Green Onion & Pepperoni Focaccia Pizza
03.
Eggplant Spread Focaccia Pizza
04.
Tomato & Basil Focaccia Pizza
SALAD & SOUP
01.
Panzanella Salad
02.
Caesar salad
03.
Mushroom Soup and Focaccia Sticks