Quote:
Originally Posted by Gogar
Is it similar to making like . . . a "thin" focaccia or is it a completely different thing?
|
Focaccia comes up when googling schiacciata, as you might expect, along with ciabatta.
Focaccia is more like a kitchen sponge, soft from top to bottom and schiacciata is crispy and then airy soft and chewy on the inside. This latest iteration was a little too crispy, meaning that layer was probably 2X thickness and then in between focaccia and schiacciata on the inside. Chewyness was great but there was ultimately too much bread to air ratio. A temp proofing box/room will fix the crust now that it's cold... 33ºF this morning.
The challenge with making and testing schiacciata is it's a 2 day, 2 dough bread.