7d (edited) • 🏆 Show Off Your Bakes
Breakfast bread… focaccia cinnamon swirl / 82% hydration
From my Master recipe of course… 1 recipe does everything sourdough.
675g bread flour
75g WW flour
692g warm water
188g Hank
15g salt
I added the cinnamon and sugar after gluten development with multiple folds 30 minutes apart in an 8X12X2” baking pan resting on the heating pad. Total time from mixing until onto the cooling rack… 5 hours.
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Breakfast bread… focaccia cinnamon swirl / 82% hydration
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