Light, tender and the right amount of spicy, these mother yeast -discarded focaccins are a delicious way to transform your sourdough, a natural leavening appetizer into a buttery and oven treatment.
I love a buttery and crumbly homemade homemade focaccia and my glass cinnamon muffins are one of my favorite delicacies to be enjoyed with a cup of hot coffee. For this recipe, I used the waste from my mother yeast appetizer and added such a wonderful flavor depth!
These mother yeast disconnect the cooking focaccins in a rough and buttery way, with a soft and tender crumb inside and a golden and clear exterior. Just like in my mother yeast discard the sodium bread, the rigid appetizer brings a thin tang that improves the flavor without overwhelming it.
You can cook the dough on the same day or let it ferment during the night for even more flavor and better digestibility.
Because I love this recipe
- These mother yeast foccacins, download the focaccine are a great way to use mother yeast and transform it into a delicious surprise just like my mother jerk chocolate chocolate drops of biscuits!
- This recipe of focaccine uses natural leavening waste, butter and milk to create a tender and open crumb with a thin flavor and the right amount of sweetness.
What is Mother Discard Mother Lijew?
Mother yeast is a traditional Italian natural yeast appetizer. The waste is the portion removed during nutrition and is perfect for recipes like these focaccins in which you do not entrust you to lift the dough but only to add flavor, humidity and a light tang.
Note ingredients
- Flour: I used a mix of flour 0 and 00 which gives the focaccins a light and tender consistency. You can also use flour for all uses or a mixture of flour for all uses and pastry flour for extra softness.
- Granulate sugar: Adds a touch of sweetness and helps with gilding.
- Baking powder: Since these focaccins do not rely on an active sourdough appetizer for Rise, this barey agent helps the focaccins to rise and remain soft.
- Salt: Improves the flavor; If you use the non -salted butter, add up to 1/4 of teaspoon.
- Butter: The very cold or even frozen butter helps to create the shaky layers and adds to the consistency of the tender focaccins.
- Egg: Adds wealth and helps to tie the dough together.
- Mother Discard yeast: Gives the focaccins a delicate and tender -hearted rank without overwhelming the flavor. The waste should only be 3-4 days.
- Milk: The use of whole milk or half and half brings humidity to the dough and helps to obtain a soft interior.
- Mix-in: Chocolate or raisins.
How to make sure that mother yeast discard the focaccine
To start, in a large bowl, beat flour, sugar, yeast and salt together. Cut the cold butter until you crogioli, then mix with chocolate chips or raisins if you use.
In a separate bowl, beat the egg, mother yeast discods and milk. Add to dry ingredients and mix gently with a fork.
Transform the dough into a floured surface and put it together (don’t work too much!). Model on a disc, wrap it in plastic and cold.
Cut the refrigerated dough into 6 wedges, place on a baking tray lined with parchment paper, brush with milk and sprinkle with sugar. Cook until golden brown. Cool lightly or serve hot!
Suggestions for recipes
- Use a food processor to quickly cut the frozen butter, only some impulses will make makeup and save you from doing it by hand.
- The cold dough is the key to preventing the spread of your natural leavening focaccins, so don’t jump the cold for at least an hour before cooking.
- For the most flakes and tender focs, make sure that your butter, milk and eggs are all cold before mixing.
- If you add the raisins, dip them in boiling water for 15 minutes, then drain and dry. This helps them to remain plump and juicy in the baked focaccins.
- The hydration of your mother yeast waste can vary. If the dough is too dry, add a milk or cream with a touch of more until it meets like a dense and sticky dough. If you use a traditional natural leavening appetizer, you may need to add a few tablespoons of flour.
- Do you want to cook in the morning? Model the dough the night before and cool it overnight. In the morning, cut into wedges and put them in the oven!
Additional components and variations of focaccine
- Almonds and dried fruit: Add some chopped almonds together with the dry ears.
- Zest: Add a little orange zest with dried red blueberries or a little lemon zest with blueberries.
- Berries: Try blueberries, raspberries, strawberries or any other fresh fruit.
- Glazed: Make the lawn a lemon glaze or a powder sugar glaze above!
Warehouse
- Room temperature: Keep the baked focaccins in an airtight container at room temperature for a maximum of 2 days. To refresh, briefly hot in the oven or in the microwave before having fun.
- Freezer: Wrap every baked focaccins in a plastic casing and place it in a bag or freezer safety container. Freeze for a maximum of 2 months. Heat from frozen to 300 ° F for 10-15 minutes.
- Unbalanced dough: After modeling and cutting, freeze the non -unbalanced focaccins on a tray, then transfer to a container. Cook directly from Frozen, adding a few more minutes to the cooking time.
More yeast mother sourdough recipper
Nothing as fresh focaccine from the oven, especially these mother yeast discard the focaccine! Enjoy.
- 250 grams Flour (I used half and mid -00 you can use all the purposes or mix it with pastry flour)
- 40 G granulate sugar
- ¼ teaspoon baking powder
- 1 pinch salt (if you use non -salted butter, add ¼ teaspoon of salt)
- 60 G butter (very cold or even frozen)
- 1 large egg
- 60 G Mother Discard yeast (no more than 2-3 days)
- 85 G Milk (whole or a half cream)
Extra
- 40 G chocolate or raisins
- 1-2 spoons milk
- 1-2 spoons granulate sugar
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In a large bowl, beat flour, sugar, baking powder together together, add the cold butter and add, if you use the chocolate chips or raisins.
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In an average bowl, beat the egg, mother yeast and milk or half and half.
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Add the wet ingredients to the dry ingredients and combine approximately with a fork, move the mixture to a flat surface and put together (do not knead or mix). Pass in the shape of a disc of about 1½ -2 inch thickness/ 3-5 cm in plastic and keep in the refrigerator for an hour or even during the night.
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Preheat the oven to 375f/190c. Align a pan with parchment paper.
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Cut the dough into 6 triangles, place on the prepared pan, brush the milk and sprinkle with granulated sugar. Cook 20-25 minutes or until golden and cooked. Move to a wire rack to cool or eat hot. Enjoy!
Warehouse
Room temperature: Keep the baked focaccins in an airtight container at room temperature for a maximum of 2 days. To refresh, briefly hot in the oven or in the microwave before having fun.
Freezer: Wrap every baked focaccins in a plastic casing and place it in a bag or freezer safety container. Freeze for a maximum of 2 months. Heat from frozen to 300 ° F for 10-15 minutes.
Unbalanced dough: After modeling and cutting, freeze the non -unbalanced focaccins on a tray, then transfer to a container. Cook directly from Frozen, adding a few more minutes to the cooking time.
Calories: 308Kcal | Carbohydrates: 48G | Protein: 6G | Fat: 10G | Saturated fat: 6G | Polynsaturo fat: 1G | Monolysatuine fat: 3G | Trans fat: 0.3G | Cholesterol: 55mg | Sodium: 92mg | Potassium: 155mg | Fiber: 2G | Sugar: 10G | Vitamin A: 322Iu | Vitamin C: 0.4mg | Soccer: 43mg | Iron: 2mg | Phosphorus: 97mg
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