No-Knead Focaccia

An advanced high-hydration bread formulation utilising Very Strong Wild Farmed Flour, cold fermentation, and blue steel pan thermal conduction. Incorporates diastatic malt and barley malt syrup for browning, deactivated dry yeast for enzymatic extensibility, soy lecithin for crumb softness, ascorbic acid for gluten strength, a 4-stage coil-fold protocol, 12-24h cold retard, and the signature "Dipple n Jiggle" proofing technique[cite: 11]. Yields 1 high-volume pan focaccia (~1200g dough matrix)

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