Simple Sourdough Focaccia: A Beginner’s Guide
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Sourdough is having a moment. Longtime sourdough bakers may cringe at this proclamation, just as our grandparents likely roll over in their graves when they hear “toast” is a thing.
But it’s true. I cannot open a magazine without seeing a feature on a bakery and its naturally leavened loaves; I cannot scroll through Instagram without seeing a crumb shot of a halved sourdough miche, a beautiful web of irregular holes, or an intricately scored, thick-crusted boule being presented like Simba to the animal kingdom.
My interest in sourdough in recent months has been spurred by a number of requests about how to make my mother’s peasant bread with a sourdough starter. Initially, I thought why? The beauty of the peasant bread is that it doesn’t require a starter or a long rise or any fussy techniques; it can be on your table start to finish in three hours. Everyone will rave.
Over the years, I’ve been able to answer questions relatively easily about how to make the peasant bread morph into something else: a boule with a thick crackling crust — thank you Jim Lahey — or a thinner round to use for pizza or something palatable for the gluten-free crowd.
But achieving that sour taste — even a subtle sour taste — is something yeast, even with a long slow rise cannot achieve. And, moreover, natural leavening is natural leavening — no yeast allowed.
So I began experimenting. I tried reviving my old starter, long neglected in my fridge, and when it proved altogether spent, I ordered one from Breadtopia. I followed the instructions to activate it, and within a day, I had a vibrant, bubbling starter.
After a bit of trial and error, I soon found a nice rhythm, mixing the dough in the afternoon, letting it rise all evening, splitting the dough into two portions and plopping each into a buttered Pyrex bowl in the morning. By early afternoon, the bread was ready to bake. The resulting loaves looked just like the peasant bread, golden crusted, soft crumbed, but with a nice subtle sourness. (Photo below.)
Using the sourdough peasant bread proportions, I decided to make focaccia, my favorite, a bread I love for so many reasons: its versatility — sandwich bread, appetizer, dinner bread — and its flavor and texture: the oil-crisped crust, the generous amount of salt, the chewy crumb.
I also think focaccia is an ideal bread with which to begin a sourdough journey. Why?
- First, it requires no special equipment — not a Dutch oven or a Baking Steel to create a thick crust; not two Pyrex bowls to create a golden, less-thick crust. You likely have a 9×13-inch pan somewhere in your kitchen. This is all you need.
- Second, it requires no tricky shaping technique on a floured work surface. Shaping free-standing sourdough boules is an art and it takes practice and repetition. It’s a beautiful thing when you get the hang of it, but it can be frustrating until you do.
- Third, it requires no scoring. With focaccia, you don’t need a razor sharp lame — you use your fingers to dimple the dough.
For those intimidated by sourdough bread baking, this recipe, as well as this simple sourdough bread recipe, are the recipes I suggest making first, both for their simplicity and flavor. Another great beginner’s bread recipe to try is this overnight, refrigerator focaccia, which requires minimal effort but yields spectacular results.
Curious about Sourdough? Let’s Start From the Top.
You need a sourdough starter, and you can make a sourdough starter from scratch in just about a week. I only recommend doing so if it currently is summer (or a very warm fall) where you are. While it is immensely satisfying to build a starter from scratch, there is no shame in buying one for a few reasons, namely: when you purchase a starter, you are guaranteed to have a strong, vigorous starter from the start.
I’ve purchased sourdough starters from King Arthur Flour and also from Breadtopia. Both were easy to feed and activate. Once your starter arrives, follow this guide on How to Activate, Feed, and Maintain A Sourdough Starter.
Four Reasons to Buy (or Procure) a Starter
- First, if you’re curious about sourdough, get to it! Making a starter from scratch takes weeks. I did it once many years ago following the instructions in Tartine Bread, and after nearly losing my mind, I literally jumped for joy when I dropped a spoonful of my starter into a cup of water, and it floated. Making a starter from scratch is a really cool exercise, and it’s something to be proud of should you succeed (or not!), but why not start experimenting with an active sourdough starter while you build a starter from scratch on the side?
- Second, feeding a mature starter will help you understand how to build one from scratch. You’ll observe how a starter rises and falls, what happens when you feed it more regularly, what happens when you neglect it, how it smells at various stages, etc.
- Third, they’re relatively cheap (or free if you get one from a friend).
- Fourth, maybe you embark on a sourdough journey and decide it isn’t for you. Why go through the trouble of building a starter till you know you enjoy the process of sourdough baking?
Begin with an Easy Recipe
As noted above, I think focaccia is a perfect sourdough-bread-baking starting point. It will teach you the fundamentals of working with sourdough without the potentially frustrating steps of shaping, scoring, and baking with a Dutch oven. The recipe below also can be baked in a loaf pan, another great option if you do not want to deal with shaping and scoring and Dutch ovens.
PS: Whole Wheat(ish) Sourdough Bread recipe
PPS: Essential Equipment For Sourdough Bread Baking
How to Make Sourdough Focaccia: A Step-by-Step Guide
Get a starter. If you don’t have a starter and don’t have a friend who can lend you one, I recommend buying one. I bought mine from Breadtopia, and I’ve managed to keep it alive for 6 months now. Score!
I store my starter in this quart container. When I’m ready to use it, I discard some of it, and add about 45 g flour…
… and 45 g water. You don’t have to be exact, but when you’re getting started, I think it’s helpful to weigh both the water and flour. Depending on how long the starter has been in the fridge, it may need one or two feedings before use.
If you stick a rubber band around your starter vessel, you’ll know when …
… it has doubled and is ready for use.
If you need reassurance as to if it’s ready, you can do the float test: drop a spoonful of starter into a glass of water. If it floats, it’s ready.
As with all bread, when mixing sourdough doughs, it’s best to weigh everything with a digital scale. Start with 100 g starter.
Add 10 g kosher (or other) salt.
Add 440 g water. (See recipe notes: If you live in a humid environment, you may want to use less.)
Stir to combine.
Add 512 g bread flour.
Stir to form a sticky dough ball.
Cover with a towel or bowl cover, and let rise for 8 – 18 hours at room temperature (times will vary depending on the time of year and how warm your kitchen is … in the summer, this may take only 4 hours):
When it doubles …
… drizzle it with some olive oil.
Deflate the dough by pulling the sides into the center.
Dough, ready to make it’s second rise, which will take 5-6 hours. Love this USA Pan.
After 5-6 hours, the dough is ready to be dimpled and stretched and salted. Bake at 425ºF for 25 minutes.
Just-baked sourdough focaccia:
Simple Sourdough Focaccia
- Total Time: 24 hours 25 minutes
- Yield: 1 loaf
Description
Adapted from my favorite yeasted, slow-rise focaccia recipe — overnight refrigerator focaccia — this recipe replaces the yeast with a sourdough starter.
UPDATE: Video guidance is here! Watch up above or click the link below in the recipe card.
What you need to make this recipe…:
- …a sourdough starter. I bought mine from Breadtopia. It was easy to activate. There are no instructions on the package itself; follow the instructions on the video here.
- …time. Once your starter is ready to go, this recipe requires an initial 4- 18 hour rise, followed by a second 4- to 6-hour second rise. After the initial rise (depending on the time of year and temperature of your kitchen), you can deflate the dough, and stick it in the fridge for 8 to 10 hours (maybe longer), which might help you regarding your schedule. Keep in mind, when you remove the dough from the fridge and transfer it to a pan, it will still need to rise for another 5- to 6- hours.
- …water. Apparently, chlorine in water can adversely affect sourdough. Leaving water at room temperature for 24 hours will allow most of the chlorine to escape.When I am in the habit of making sourdough bread, I fill a large pitcher with water and leave it out at room temperature. I use this for my sourdough breads and starter. Truth be told, I’ve used water straight from the tap and have not noticed a difference.
Water quantity: Depending on where you live and the time of year, you may need to cut the water back. If you live in a humid environment, for instance, I would suggest starting with 430 g water. If you are not using bread flour, you also may need to cut the water back a bit.
Timing:
The more I make sourdough, the more I realize so much depends on the time of year and the temperature of my kitchen. In the summer, because it is so warm, the first rise (bulk fermentation) takes between 4 – 6 hours; in the winter the first rise takes 12 – 18 hours.
The key with this recipe is to make sure the first rise doesn’t go too long — you want the dough to nearly double. A straight sided vessel (as opposed to a bowl) makes gauging the first rise easier. (Note: If your dough rises above double, don’t despair … recently my dough tripled in volume during an overnight rise, and the resulting focaccia was still delicious, light, airy, etc.)
A few thoughts: If you are making this focaccia in the summer (northern hemisphere), use 50 g of starter and check the dough every couple of hours. If you are making this in the winter, use 100 g of starter, and plan for a long first rise.
Troubleshooting: If you have issues with your dough being too sticky, please read this post: Why is my sourdough so sticky? The 4 common mistakes.
Flour choice:
- I’ve been using King Arthur Flour’s special patent flour — bought a 50-lb. bag of it at Restaurant Depot. Its protein content, 12.7%, is the same as the protein content of its bread flour. I also have used all-purpose flour (11.7%) with success, but I recommend bread flour, which seems to be more reliable for people especially those living in humid climates. If you only have ap flour on hand, you may consider reducing the water a bit — bread flour absorbs slightly more liquid than all-purpose flour.
Ingredients
- 50 g – 100 g (1/4 to 1/2 cup) active starter, see notes above
- 10 g (about 2.5 teaspoons) kosher salt
- 430 – 440 g water (1.75 cups – 1.75 cups + 2 tablespoons), room temperature, see notes above*
- 512 g (about 4 cups) bread flour, see notes above
- 3 tablespoons extra-virgin olive oil, divided, plus more for drizzling
- Nice, flaky sea salt, such as Maldon
Instructions
- Place the starter, salt, and water in a large bowl. Stir with a spatula to combine — it doesn’t have to be uniformly mixed. Add the flour. Mix again until the flour is completely incorporated.
- If time permits, perform one “fold”: 30 minutes after you mix the dough, reach into the bowl and pull the dough up and into the center. Turn the bowl quarter turns and continue this pulling 8 to 10 times. See video for guidance.
- Drizzle with a splash of olive oil and rub to coat. Cover bowl with a tea towel or bowl cover and set aside to rise at room temperature (70ºF/21ºC) for 4 to 18 hours (the time will vary depending on the time of year, the strength of your starter, and the temperature of your kitchen — in summer, for instance, my sourdoughs double in 6 hours; in winter, they double in 18 hours. Do not use an oven with the light on for the bulk fermentation — it will be too warm. It is best to rely on visual cues (doubling in volume) as opposed to time to determine when the bulk fermentation is done. A straight-sided vessel makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly doubled.).
- When dough has doubled, place 2 tablespoons of olive oil into a 9×13-inch pan. (I have been using this USA Pan, which I love. I have had no sticking issues. If you are using a glass pan, you may, as a precaution, want to butter it it first — I have had disasters with bread sticking when I’ve used oil alone with other baking vessels.)
- Drizzle dough with a tablespoon of olive oil. Use your hand to gently deflate the dough and release it from the sides of the bowl. Gently scoop the dough into the center of the pool of oil in your prepared pan. Fold dough envelope style from top to bottom and side to side to create a rough rectangle. Turn dough over so seam-side is down. Video guidance here.
- Rub top of dough with oil. Leave alone for 4 to 6 hours, uncovered, or until puffy and nearly doubled.
- Heat oven to 425ºF. Rub hands lightly with oil, and using all ten fingers, press gently into the dough to dimple and stretch the dough to nearly fit the pan. Sprinkle generously with sea salt. Transfer pan to the oven and bake for about 25 minutes or until golden all around. Remove pan from oven and transfer bread to a cooling rack. Cool at least 20 minutes before slicing.
- Prep Time: 24 hours
- Cook Time: 25 minutes
- Category: Bread
- Method: Oven
- Cuisine: Italian
Incidentally, this same recipe can be used to make sandwich bread. You need one large loaf pan, 10×5-inches, such as this one.
As noted above, this same recipe can be baked, like the original peasant bread recipe, in buttered Pyrex bowls. More on this soon.
Just-baked sourdough peasant bread.
Sliced sourdough peasant bread.
This post may contain affiliate links. Please read my disclosure policy.
1,254 Comments on “Simple Sourdough Focaccia: A Beginner’s Guide”
I’ve made this recipe dozens of times… it’s virtually foolproof… the only difference for me… I use a spatula to turn the dough target than my hand. It bakes up beautifully!
Great to hear this, Charlie!
one of the best sourdough recipes period! Super easy and customizable! I subbed out some of the white bread flour for a mix of rye and einkorn and it’s just beautiful! I find often that the dough is still quit sticky with these proportions but I also lie in a humid climate and its not a big deal, I just add a bit more flour. It’s just superb!
Wonderful to hear this, Emma! Thanks for writing 🙂 🙂 🙂
I make this often. I push it to about triple the rise and I’m lazier — I just stretch and fold several times in the evening, plop it into my baking tray, let it rise on the counter overnight, then bake it in the morning. The only other thing I do differently is that I’ve learned the slapping technique for kneading high-hydration dough, so I do that a bit too. But I really don’t think it’s improving it much, if at all. Haha.
As a single person, I give myself a “bread day” and I make a 1/2 batch in a 9×9 Pyrex casserole. As I say, I rise it to triple, but it’s freakin’ awesome. I have half of it for breakfast with some eggs and feta, and then I have the other half at night with a nice salad and a parmesan crisp and crispy coppa di Parma. It’s a pretty wonderful treat. 🙂
I have traded trays of this to people for wine, one fella who’s a wine merchant who’s travelled extensively throughout Italy and said it’s the best he has ever had!
So, thanks for a great recipe! Killer.
Oh I love all of this, Steffani! Eggs + feta + focaccia sounds like a dream as does salad + parmesan + coppa + focaccia … sounds like the perfect day!
I’ve tried several sourdough focaccia recipes that have come out super dense. This one was PERFECT, finally a perfect sourdough focaccia recipe!
It’s been very warm where I live, and my starter had risen and fallen before I got up in the morning to start this recipe. I quickly took a little out and fed it, and had ripe starter by 1030 AM. Since I needed this focaccia for dinner, I did end up putting the dough in the oven to rise both times. I left the door open about 1/3 of the way. It was about 78-80 degrees in there and my dough liked it!
It baked beautifully and had lots of holes, chewy crust and soft chewy middle. I added a couple heads of roasted garlic to the top. Thanks for making my dinner over the top last night!
I just had a wedge with some of the leftover meat in it as a sandwich. So so so good I’m printing this recipe it’s a keeper! I had just about sworn off focaccia and I’m glad I gave this recipe a shot.
So nice to hear this, Duke! And great to hear you were able to speed up the timeline with the help of a warm oven … sourdough is all about experimenting and finding what works for you given your environment. Thanks so much for writing! Roasted garlic sounds fabulous.
I like the recipe, I’ve made it twice now with good success. I think partly due to the fact that the bread is moist from the oil both times I have ended up with bread that is getting moldy in 2 days, even storing it in an open paper bag. How do you store your focaccia and keep it fresh?
Thanks!
Oh bummer to hear this. I always store it in an airtight bag (like a ziplock) or a vessel (like a Tupperware). During these summer months, you may want to store the bread in the fridge (wrapped of course in whatever vessel you choose). Always reheat day or days old bread before serving — either in the oven or the toaster. It revives beautifully upon being heated.
Made this focaccia many times and every time it’s a success. Great blank canvas for some focacciart too.
The dough is always super wet using the quantities in the recipe, but that’s not a problem as I don’t attempt to shape it and it’s baked in a tin.
Must go get mine out of the oven in a couple of minutes 🙂
So great to hear this, Lucie! Thanks so much for writing 🙂 🙂 🙂
Hello there. I’m curious how this recipe could be modified to do the second rise in the fridge overnight. I assume you would proceed with the recipe as directed above all the way through step #5. But would you then transfer directly to the fridge, or let it sit at room temp for a little while prior so the second rise gets underway a little bit before putting in the fridge? Then upon removal from the fridge, how long would one wait at room temp prior to finishing the remaining steps before baking? Thx!
Hi Rob! There’s no need to let the dough sit at room temperature first. After step 5, simply transfer to the fridge. As always, make sure the dough is either slicked in oil or protected by plastic wrap or something to prevent it from forming a crust in the fridge.
Upon removal, it will likely take at least 5-6 hours (maybe more, maybe less) to proof fully.
Love this recipe! I made it all the time!! How would I incorporate rye flour OR citric acid to give it a bit more “tang!” ? Which do you think would be better. My starter is now 17 months old but I still would like a bit more sour flavor. Thanks!
Hi Andrea! Great to hear. I have never used citric acid, so I can’t speak to that, but I love what a little bit of rye flour does to breads. I would start small: try subbing in 50-75 grams at the very most. You may need to cut back the water a teensy bit, too. As always: use a scale, take notes, and adjust the recipe next time around based on your results. Good luck!
Thanks for this recipe, I’ve been making sour dough, bread and pizza with homemade starter for over a year and had some extra starter and wanted to try something different. Knowing what I do about my bread process I made some changes. I did the fold after the first proof, then put it in the fridge overnight for the second proof- the next day when I was ready to bake, I slid the dough out of my rectangular Pyrex container and followed the forming instructions after it had sat for about 30 mins at room temp. This is the same step I would follow for sourdough starter pizza crust Last change I made was adding rosemary and olives on top – it was incredible.
Wonderful to hear this, Lisa! Thanks so much for writing and sharing your notes. I do love what a refrigerator proof does for bread dough, sourdough in particular. Rosemary and olives sound amazing!
If I want to bake sourdough peasant bread, would I use the focaccia recipe and divide it to two Pyrex bowls?
Thank you.
Yes!
This was fantastic though I messed up and forgot to ½ the sour cream (I made a half batch) and cooked in small tartlet pans with a removable bottom – which made it less custardy, I’m sure, but wow so yummy. The sugar pinch on top made a lovely crunch to the top.
Julie, I’m so happy to hear this! I think you may have commented on the wrong recipe, and I’m racking my brain to figure out which would be the right recipe, but I can’t think of it 🙂 If you get this, I’d love to know which recipe you are referring to. Thanks!
Oops…sorry I was making your sourdough focaccia (first time in countertop toaster oven with potatoes and lavender, which worked out amazingly well) at the same time I was commenting on your “Rhubarb Custard Cake” and wrote in the wrong tab!!!
Awww got it 🙂 🙂 🙂 Love it. So nice to hear all of this. And thanks so much for writing back!
I noticed after the 30 minutes stretch and fold technique there is no kneading. Other recipes I find knead for like 8 minutes. I’m actually making the bread now. I’m restraining from the 8minute kitchen aid kneading to see how this will turn out!
No need to knead here KittyB! Hope it turned out well for you!
It turned out absolutely amazing!!!!! Thank you!
Yay! Great to hear 🙂 🙂 🙂
hi, can I use sourdough discard for this recipe instead?
I don’t think you’ll get quite as good of a rise if you use sourdough discard.
Hello
Can I use whole-wheat starter to make this focaccia??I tried this recipe but failed. My focaccia was very dense. I made levain with the starter and it passed float test. I don’t know what mistake I have made. Please advise
Hi! Yes, you can. Questions for you: did you make your starter from scratch? Have you had success with other sourdough recipes using it?
Amazing recipe and very simple. I’ve made it 3 times already and now my husband won’t eat any other bread 😁
So great to hear this 🙂 🙂 🙂 Thanks so much for writing.
I love the Foccacia recipe. However, baking it at 425C burns the bottom of the foccacia. Can I bake it at a lower temperature?
Hi Susan! Yes, absolutely, lower the oven temperature. For my reference, may I ask what type of pan you are using? Thank you! It’s helpful to know when troubleshooting with others.
That happened to me the first time but then I moved the oven rack up a bit and now it doesn’t burn the bottom and cooks perfectly at that temperature.
So delicious. I am new to baking and this recipe was really easy to follow and helped me with any trouble shooting. This is my 2nd time making this recipe and it is excellent.
Great to hear, Cindi! Thanks for writing 🙂 🙂 🙂
Hi! I’m planning on making this recipe but i live in Malaysia where the temperature during the day can vary around 26-32C (I know, it’s blazing hot here!). How long do you suggest I wait for step 3?
Hi Sarah! It’s hard to put a timeline on sourdough dough… I would transfer the dough to a clear, straight-sided vessel — if you have one! — and use that to monitor. As soon as it increases in volume 50 -75% (doubling is fine), it’s ready to be transferred to the pan.
I love this recipe! It’s my go-to, and I add rosemary and garlic along with the coarse sea salt before baking. If my dough more than doubles on the first rise, will that lead to flatter focaccia in the end? Thank you! Your videos are so helpful!
Great to hear, Michele! Thanks so much for writing. Regarding your question, it depends! I have let the dough triple (by accident) and it had no adverse effects on the resulting bread. I advise not letting the dough more than double mostly because for some people, when dough more than doubles, it overferments, and it becomes unsalvageable. If your dough triples, you’ll know when you deflate it and turn it out into your pan if it’s going to be OK or not — if it still feels strong and elastic, the finished bread will still be great!
This bread is always fabulous. I Just made it again for the umpteenth time. NYT had a great eggplant, olive, tomato focaccia recipe so I topped it with that (skipped the ricotta and anchovies but friend the eggplant first). I let your focaccia bake about 10 minutes then added the topping. Yum.
Oh I love this idea! Thanks for writing and sharing your notes. I’m craving pissaladiere … this is just the inspiration I need. Thank you 🙂 🙂 🙂
Great recipe! It turned out fantastic!
Great to hear Cristina! Thanks for writing!
My first try baking with a sourdough starter and it turned out perfect!
Great to hear, Sabrina! I have a batch going as I type … slab sandwiches are in my future 🙂 🙂 🙂
Making this now. Thank you for the easy to follow instructions.
My pleasure, Sarah! Thanks for writing 🙂 🙂 🙂
I have had issues with my dough being too wet so I started with 400g of water. After mixing it is still too wet without adding more water. I am using bread flour. It is a big puddle after the bulk fermentation which I let rise about 80%. The first time I made this it was perfect. This is my second puddle. 😢
Bummer to hear this, Karyn! Question: is it very humid where you are right now? My suggestion would be to cut the water back even more and add it slowly until it resembles the consistency of the dough in the photo/video.
Also: it sounds as though the dough is overfermenting if it is a puddle after the bulk fermentation.
How many hours are you bulk fermenting?
At what point in the process should I add other herbs, etc,. if I choose to go that route?
I would whisk them in directly with the flour at the start of the process. Good luck!
Best sourdough focaccia I’ve found so far! Really great flavour. Not sure why, but I make it in a glass 9*13 and have had to increase the cooking time by 20 minutes. If you take it out when it’s golden and it’s still really gummy inside, don’t hesitate to throw it back in until it’s a much darker brown on top. Definitely seems to need closer to 45 min.
Great to hear Karilyn! And thanks for sharing your notes. I have heard from others who have used glass baking dishes that the length of the cooking needs to be increased.
Best focaccia recipe…ever! So delicious and super simple instructions. Thank you Alexandra!
Great to hear, Deana! Thanks for writing 🙂 🙂 🙂
Hello! Loving all the bread recipes I have tried 😃 First time making this one and would like to know in what step I am able to cold ferment in the fridge.
Is it after the 30 min with the 1 fold step or after the light cover with oil with 4-18 hour until doubled part. Also, will splitting this dough in 2 work in making 2 8×8 pans? Thank you!
Hi Brigette! Yes: you can stick the dough in the fridge after the 30 minutes if necessary, or after it has increased in volume by 50-75% (or even doubling if you are careful to not let it go any further). If you stick the dough in the fridge after the first 30 minutes, keep in mind, when you remove it, you’ll have to let it sit at room temperature until it increases in volume by 50-75%.
Yes to splitting as well!
Great recipe. Taste wonderful.
Mine keeps sticking to the bottom of the pain, which I oiled quite heavily. Any suggestions?
Hi Josh! I would butter the pan before adding the oil — for whatever reason with some pans, oil alone is not enough to prevent sticking. What material pan are you using?
Hi! I followed the recipe exactly and everything turned out great, except for the taste. Way too sour for my taste:( What could possibly be the reason and how can I fix it? Thanks!
Hi! Can you tell me a little bit about your starter? How many times did you feed it before using it? Did it double or triple in volume before you used it? How many hours before you used it did you feed it?
I used it after the second feeding, it was more than double in size and looked like it was going to overflow the jar so I decided to use, lol. It was probably about 5 hrs after feeding. It’s a DIY starter, which I feed 50/50 ap/whole wheat mix. I left the dough to bulk ferment on my kitchen counter overnight (about 10 hrs) and proofing took less than 3 hrs (at that point it already looked like yours from the photo). I live in Houston and it’s still pretty hot and humid here. Trying again as I’m typing, but after one stretch and fold put the dough in the fridge (maybe some cold fermentation will help?). So that’s the attempt after the 3rd feeding. Will report the result sometime tomorrow:)