A friend of mine was celebrating his son’s first birthday in his restaurant and asked me to make some bread for the event. So I decided to bake 7kg of a foccacia’esque flatbread.

100% 405 flour, basically AP I believe (didn’t have that much time, so had to take what the supermarket gave me) 80% hydration 2% salt 0,75% fresh yeast

Knead in the big stand mixer till homogenous. Then ferment in fridge at 4-5 °C overnight. Put some baking paper in the trays, slather everything in a generous dose of extra virgin olive oil. Pour the dough into the trays, let rest, stretch a bit. Pour saturated salt brine on top and then off into the convection oven at 200°C till core temp reached 77°C. Let cool a bit, cut up and finish to order on the salamander.

I know, not the most beautiful bread. But it was the best I could offer in that quantity in that little time. Flour was definitely missing gluten and I would have preffered to have made it using 100% spelt flour.