Lesson 2 of 4
Ferment, pan & proof
A well-fermented focaccia looks alive: bubbles, a soft wobble and relaxed expansion.
Ingredients for this learning path
- 500 g bread flour
- 400 g water
- 100 g ripe stiff starter (50% hydration)
- 10 g salt
- 30 g olive oil, plus more for pan and finishing
- Rosemary and thinly sliced garlic, to taste
Equipment
- Digital scale
- Mixing bowl
- 9 × 13 inch metal baking pan
- Flexible scraper
The lesson
- Allow bulk fermentation to continue until visibly expanded and aerated. Use roughly 50–75% growth as a starting guide, with the warmer dough ending sooner.
- Generously oil a 9 × 13 inch metal pan. Transfer dough gently; fold once if needed to even its thickness. Rest 20 minutes, then ease it toward the corners.
- Let it proof covered until very puffy and jiggly, with visible bubbles. If the dough springs back aggressively, it needs more rest.
The baker’s note
Time varies with starter, flour and kitchen temperature. Read the dough before reaching for the clock.
Practice
Record how long the dough takes to relax into the pan.
Technique lessons may require a separate complete formula. Read the full path before mixing.
LESSON 2 OF 4 · 7 min read
Ferment, pan & proof
A well-fermented focaccia looks alive: bubbles, a soft wobble and relaxed expansion.
Go to guided practice & lesson checkLet’s work through it
- Allow bulk fermentation to continue until visibly expanded and aerated. Use roughly 50–75% growth as a starting guide, with the warmer dough ending sooner.
- Generously oil a 9 × 13 inch metal pan. Transfer dough gently; fold once if needed to even its thickness. Rest 20 minutes, then ease it toward the corners.
- Let it proof covered until very puffy and jiggly, with visible bubbles. If the dough springs back aggressively, it needs more rest.
LEARN IT. TRY IT. MAKE IT YOURS.
Your practice bench
Read the whole lesson first, then work at your own pace. Check a step when you’ve practiced or reviewed it.
STEP 1 OF 3
Allow bulk fermentation to continue until visibly expanded and aerated. Use roughly 50–75% growth as a starting guide, with the warmer dough ending sooner.
MAKE THE BAKER’S CALL
TAKE IT TO YOUR OWN KITCHEN
Your next small experiment
Record how long the dough takes to relax into the pan.
Record what happened in my journalMake it part of your practice
Record how long the dough takes to relax into the pan.
YOUR BAKING JOURNAL
Remember what the dough taught you.
Record your temperatures, timing, observations and one thing to try next.
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