Lacey Ostermann on Instagram: "FOCACCIA FAQs Why is my dough wetter than yours? That’s okay, it’s supposed to be wet + sticky! It just has to do with the exact flour you’re using and its protein content. Bread flour with 12-15% protein (ie 12-15g of protein per 100g of flour) is best for focaccia, the more protein the more water it can absorb. Can I use all-purpose/plain flour? You can. Reserve 40ml of water when you’re mixing the dough and add more in at the end if needed. It will have fewer bu
1:04
Lacey Ostermann on Instagram: "FOCACCIA FAQs Why is my dough wetter than yours? That’s okay, it’s supposed to be wet + sticky! It just has to do with the exact flour you’re using and its protein content. Bread flour with 12-15% protein (ie 12-15g of protein per 100g of flour) is best for focaccia, the more protein the more water it can absorb. Can I use all-purpose/plain flour? You can. Reserve 40ml of water when you’re mixing the dough and add more in at the end if needed. It will have fewer bu
125.2K viewsMay 2, 2023
Instagram_lacebakes_
See more
Static thumbnail place holder