You gotta proof it for longer and be super gentle on your folds it also depends on if you're cold proofing or doing it warm I reccomend trying it cold though it takes longer ❤
We need a lot more details and/or pictures to be able to help. The one thing I can say for sure is there's no life/activity in that dough. I can't say why since I don't have enough information though. Did you let it proof a second time? Or just the one time? There should be 2 proofs
As a person who made minimum 3 loaves of sourdough focaccia a week for over a year, I could definitely tell it would have a dense crumb from the first shot. I'm happy to send you my tried and true recipe if you would like it!
Couple of things: First, that starter looks like it hasn't been fed. If it has and this is the aftermath, your starter is not active enough. Second, in my experience focaccia is usually a wetter dough. That dough looked far too dry before you starter dimpling and adding toppings. I'd look for a recipe with higher hydration. But start with getting that starter more active.
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It looks delicious 😋 either way, keep at it and you will get it, i have never made it myself but I wasn't to try at somepoint🎉
You gotta proof it for longer and be super gentle on your folds it also depends on if you're cold proofing or doing it warm I reccomend trying it cold though it takes longer ❤
We need a lot more details and/or pictures to be able to help. The one thing I can say for sure is there's no life/activity in that dough. I can't say why since I don't have enough information though. Did you let it proof a second time? Or just the one time? There should be 2 proofs
did you remember to add water to it just before you bake, its a trick to help it puff up
give it a good spray with a water bottle
Cat hair, it’s the cat hair
As a person who made minimum 3 loaves of sourdough focaccia a week for over a year, I could definitely tell it would have a dense crumb from the first shot. I'm happy to send you my tried and true recipe if you would like it!
Well it does look good
If your sourdough starter is not doubling at least two hours after feeding, it’s not active enough to bake with
Sourdough temp matters so much for every ingredient, butter eggs area you’re leaving it
Couple of things: First, that starter looks like it hasn't been fed. If it has and this is the aftermath, your starter is not active enough. Second, in my experience focaccia is usually a wetter dough. That dough looked far too dry before you starter dimpling and adding toppings. I'd look for a recipe with higher hydration. But start with getting that starter more active.