- Official Post
Yesterday I made some pork ribs and a rindless pork belly (in the pic below served with cassava chips):
The pork belly was (mainly) to be used for my focaccia experiment today.
Very high 75% hydration meant that the dough was almost runny, so I let it rise in the tray that I would bake it in. The recipe was: 600ml water, 800mg flour, 30gm salt, 40ml Evo, 1 packet dry yeast.
The finished product was oh so fluffy!!! Crunchy edges, but soft and airy. Cooked on the pellet grill for 30 minutes at 160c, then added the pork belly and cooked another 15-20 minutes: