The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rose Beranbaum's Focaccia recipe question

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Tpayson's picture
Tpayson

Rose Beranbaum's Focaccia recipe question

I have been using Rose Beranbaum's recipe for Focaccia for the past few months now. Today will be my 6th time that I have made it. However, the past 3 times I have hit a really big snag.

The first few times were beautiful; light and airy and perfect. The last few times, not so much. I have followed her directions religiously, always, and they've always come out perfect. The last three times, they've all come out flat, greasy and uninspired. I was wondering if anyone else has experienced the same problem with this.

jcking's picture
jcking

Seasonal change? Water temp, air temp, oven temp? Is the water works adding more chems to compensate for higher bacteria in water? Check the seal on the oven door. A real crime scene investigation.

Where are you located?

Jim

pengi15's picture
pengi15

She has several in there, which one are you making?

Tpayson's picture
Tpayson

I'm making the basic one. I'm not ready to graduate to the fancy ones yet.

Tpayson's picture
Tpayson

I really think that tempature has something to do with it. I'm in Florida and the outside temp might not be a real deciding factor in this. However, I do think other conspirators are at play in this. Namely, the temp of the water that I'm using and maybe... maaaayyybeee the temp of the oven. The water I use isn't directly from the tap. Once upon a time, I worked in a pizza shop in Manhattan and the owner always used water from a filtered tap (maybe a reverse osmosis system, I don't know). The water was always cold which worked out well because he would mass produce his dough with a big pot full of filtered water which he would put on a low burner for hours until it reached a comfortable 80 degrees F. That was a technique that I borrowed and it's been working well for me with the pizza dough that I make. But, the water for this recipe calls for the temp to be between 70 and 90 degrees. I shoot for 78-80. The time before last, the water temp was around 90. The last time was creeping past 80. So maybe it should be cooler? Not sure. I also may need to check my oven. It has been getting a work out lately.