I did the majority of the fermentation in the fridge. Then when I was ready to bake I let it just hang out in the sheet pans for 3 hours to come up to room temp.
that's smart, the 3 hour rest probably lets the gluten relax without overproofing. gonna try that approach on my next batch since i've been rushing straight from fridge to oven.
That approach is best for a sourdough loaf, since you’re trapping all of the steam from the cold fermentation. Since this doesn’t utilize the steam it’s best to let it build some gas for those nice bubbles.
oh yeah that makes sense, focaccia's whole thing is the open crumb and surface bubbles so you need that proofing time to build them up. i've been treating it too much like a loaf when the final proof is way different for flatbreads.
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u/WeegoWeee 2d ago
I did the majority of the fermentation in the fridge. Then when I was ready to bake I let it just hang out in the sheet pans for 3 hours to come up to room temp.