New baker trying for the perfect focaccia

[CityBravr]

Hello All,

I've been trying to bake the perfect focaccia for some time now and I was wondering if you could help me?

Currently using a poolish method that is about 70% hydration (12 hour for the biga and then further 12 hours for the dough). However, I still have a few questions regarding how it can be improved...

1. What hydration levels yield the best results?

2. How long fermentation time should you be using, is there such a thing as too long?

3. Is there a particular mix of flours or additions to the dough that creates a better flavour profile?

4. Would a sourdough starter be better than a poolish?

5. I've heard people mention the quality of baking pan you use makes a difference...does it actually or is it marginal?

Any help would be very appreciated

 

[chassis]

Have a look at thefreshloaf it’s a very good bread site. Also Google fougasse.

 

[CityBravr]

Have a look at thefreshloaf it’s a very good bread site. Also Google fougasse.

Thank you, will do!