First Foccacia (Glezer/Acme)--questions
I made my first foccacia today. It is from Maggie Glezer's "Artisan Baking" book. It is fabulous! It has fresh rosemary and olive oil in the dough that give it wonderful flavor. They use a technique where the loaf is flipped over after 5 minutes to keep it very flat. Everything came out just wonderfully. This recipe uses a poolish with a very small amount of yeast, then 1/4 tsp additional yeast in the dough. Here's my question--the book recommends a bulk ferment of 6 hours, followed by 3.5 hours of proofing. Since I'm in Denver, yeasted bulk ferments usually take about half to 2/3rds the amount of time reccommended (I forgot to adjust the yeast down for that reason). I found I was fully proofed by 6 hours and ready to bake. I can't imagine the mess I would have had if I'd waited the full 9.5 hours. Why would they recommend that amount of time for a yeasted bread? Is foccacia supposed to be overproofed? Next time I will make some adjustments to slow down the ferment (just a pinch of yeast).