I purposely over-fermented some of my pumpkin spice sourdough recipe

@thesouthernsourdoughco

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SoundTikTok sound · original sound - thesouthernsourdoughco

Promoted product

The Southern Sourdough Co.https://linktr.ee/thesouthernsourdoughco ↗

Why it worked

The video taps into the popular trend of sourdough baking and seasonal flavors (pumpkin spice, fall). The creator's relatable "mistake" of over-fermenting the dough and then showing how to salvage it makes the recipe accessible and engaging.

Summary

The creator demonstrates how to make pumpkin spice focaccia using an over-fermented sourdough recipe. The process involves laminating, folding, dimpling, and baking the dough with cinnamon and sugar, resulting in a delicious and kid-friendly treat.

Structure

1Over-fermented sourdough dough
2Preparing baking dishes
3Shaping and flavoring the dough
4Baking the focaccia
5Final presentation and taste test

Product placement

Pumpkin spice: an ingredient used to flavor food. Cinnamon: a spice used for flavoring food. Brown sugar: a sweetener used in baking. Butter: a dairy product used in cooking and baking. The Southern Sourdough Co.: a creator account that posts sourdough recipes and tutorials. Jenn Jewett: the creator of The Southern Sourdough Co. account. Linktree: a service that aggregates multiple links. The video features two baking dishes, one white and one teal, used to bake the focaccia. A glass bowl is used to hold the dough. A bench scraper and knife are used to cut the dough. A measuring cup is used to melt butter. Aluminum foil is used to cover the baking dishes. A kitchen towel with a Halloween theme is shown. A candle is lit.

Original caption

Bring Fall to me right now!! I typically wait until September but I’m feeling it this year and can’t wait for it to get chilly outside! 🎃 🍂 This pumpkin spice focaccia was DIVINE! I used our pumpkin spice sourdough recipe to make this and it was so easy! Who else is ready for Fall?! Make sure to follow along for all the fun Fall sourdough baking!

More from @thesouthernsourdoughco

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Transcript

I purposely over-fermented some of my pumpkin spice sourdough recipe because I wanted to try my hand at some pumpkin spice focaccia. So I let this sit overnight. It was very over-fermented, sticky, goopy, ready to be made into some yummy focaccia. This is what I typically do if I accidentally over-ferment my regular sourdough. I laminated it as best I could and then folded it up and then flipped it into a baking dish. I greased these with butter instead of olive oil. I thought that would be better with a sweet focaccia. Did the same on the second one since I doubled our recipe. And then flipped it into a baking dish. I want to give one of these to a neighbor. So I covered these and let them sit for a few hours until they about doubled in size again. And then we're gonna get them in the oven. I melted a stick of butter in the microwave and then let it cool off for a few minutes. And then I popped these bad boys over on the counter so I can sprinkle them with some more cinnamon and sugar. And then started the dimpling. My favorite part, you guys, you get your fingers in there, get them messy and sticky. I covered with foil just so that the tops wouldn't burn just a bit. And then I baked it for 425 degrees in the oven for 25 minutes. After 25 minutes, I removed the foil so that it could crisp up on the top just a bit. And then I baked it for another 20 minutes at 400. I didn't want to burn the top. And these turned out so stinking delicious. I let them cool for just a bit. I popped out a piece and this was so good. It would be great with some ice cream. You guys, I'm telling you, this was so stinking delicious. If you have never made focaccia before, this would be a great place to start. It's very kid-friendly too. And then I dimple your dough with your fingers, get them in there, get them messy and sticky. I covered with foil just so that the tops wouldn't burn just a bit. And then I baked it for 425 degrees in the oven for 25 minutes. After 25 minutes, I removed the foil so that it could crisp up on the top just a bit. And then I baked it for another 20 minutes at 400. I didn't want to burn the top. And these turned out so stinking delicious. I let them cool for just a bit. I popped out a piece and this was so good. It would be great with some ice cream. You guys, I'm telling you, this was so stinking delicious. If you have never made focaccia before, this would be a great place to start. It's very kid-friendly too.