PR's BBA Focaccia
I recently began baking bread for my family and following advice from this site have been making breads from BBA (while thoroughly reading J. Hammelman). I find it more fun to experiment with sourdough hearth breads but I have not converted everyone else, yet. In the interest of family harmony I am making PR's focaccia for dinner tonight and have a question about the instructions. I interpreted his instructions to say "remove from fridge and let come to temperature for 3 hours" then proceed with final finger shaping and oiling and let rest for another 3 hours. With my wee bit of new found knowledge I think I may have erred. This seems too long for an initial temperature stabilization and he probably wanted a three hour total before baking. (I searched past topics quickly but did not see this addressed). Too late now anyway but hope it still tastes OK otherwise I may have a revolt back to wonder bread!