Sourdough Focaccia｜Room temperature fermentation｜Lloyd Detroit Style Pizza Pans 8x10 inch

I made sourdough focaccia in a Rofco B5 oven.
No commercial yeast added.
Made with naturally fermented sourdough starter.
The pans I used are Lloyd Detroit Style Pizza Pans 8x10 inches.

I don't like the appearance and the color of the crust, but the inside looks good.
Olive oil was not added to the dough formulation.

■ Click the subtitle button → subtitles are displayed on the video.
■ How to make Levain (Sourdough Starter)
→ https://youtu.be/93v79VuQZE8

(B's(%)=Baker's Percentage)
(Tr(g) = Actual input amount)

■ dough formulation｜398g
B's(%): 89.0%, Tr(g): 160.2g Water(34℃) (Add 140.2g of water before adding salt + 20g of water after adding salt)
B's(%): 30.0%, Tr(g): 54.0g Sourdough starter
B's(%): 100.0%, Tr(g): 180.0g Strong wheat flour(Bread flour)
B's(%): 2.3%, Tr(g): 4.1g Salt

■ Process｜room temperature: 22℃
1. Put 140.2g of water(34℃) in a bowl.
2. Add 54g sourdough starter and mix evenly.
3. Add 180g of Bread flour and mix evenly until no flour is visible.
(Dough temperature: 25.6℃)
4. Rest for 50 minutes at room temperature.
5. After adding 4.1g of salt, add 20g of water and mix evenly by hand.
(Dough temperature: 23.5℃)
6. After fermentation for 2 hours and 30 minutes, the first fold (coil fold)
7. After fermentation for 2 hours and 10 minutes, second fold (coil fold)
8. After fermentation for 40 minutes, panning the dough in a pizza pan coated with olive oil.
9. After fermentation for 40 minutes, focaccia shaping
10. Preheat the Rofco B5 oven to 260°C.
11. After fermenting for 50 minutes,
topping with Parmesan cheese (Parmigiano Reggiano)
12. After putting the dough into the Rofco B5 oven,
adjust the dial to 210℃.
13. Total baking time: 20 minutes
(release steam after 10 minutes of baking)

■ Caution: Always be careful when using the oven.
(It is very hot, so wear very thick oven gloves)

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