The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

PR's BBA Focaccia

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sschmidt58's picture
sschmidt58

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!


Steve.

mrfrost's picture
mrfrost

From refrigerator to oven, total time, 3 hours.


That would be my interpretation. Have not made it though.

copyu's picture
copyu

I've never made focaccia (except once, by accident!) but BBA states clearly "Remove pan (with shaped dough on it) from fridge after an overnight (or even a 3-day sojourn!) 3 hours BEFORE you wish to bake it..."


mrfrost is obviously correct


Cheers,


copyu