The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

difference in oil amounts for Reinhart focaccia

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trenz's picture
trenz

difference in oil amounts for Reinhart focaccia

I have both BBA and ABED from Reinhart. In the BBA focaccia recipe (both of them), the oil is about 13% , and in ABED it is 2%. Trying to decide which one to make. Why is there such a big difference in the amount of oil between the two recipes. Thanks

longhorn's picture
longhorn

Peter has been trying to make and focus on healthier bread in recent years. I suspect it is simply to make the focaccia healthier but to my knowledge only Peter can answer  your question. The good news is they will both work!

trenz's picture
trenz

I made the poolish version from BBA and it was perfect. I don't think I will even try the other one. I don't want to take a chance that I will be wishing I made the poolish version instead if I did try the  one from ABED

thanks

longhorn's picture
longhorn

I don't usually use a recipe for focaccia any more. I just make an  80-85% AP dough (sometimes BF!) with a tablespoon or two of oil depending on my mood. But I do use a lot of oil on top in the dimpling process. The most important insights from Peter are IMO to use a silpat under the dough and to strive to use the poking motion to move the dough to fill the pan (minimizing degassing), and, of course, using a preferment or retard for flavor.  

Don't be afraid to try other formulas. The variations are good too!

Jay