June 1, 2016 - 7:07pm
Focaccia!
This was my second try at this classic Italian bread and finally a success!
Formula is 350 g total flour @75% hydration. I used 50g liquid levain, 35g durham semolina, 240g BF, 1 tsp salt and 225g H2). I developed the dough as I would normally do then finished it as Mr. Reinhart suggests: a couple of letter folds with 30 minutes rest, then a thorough docking with fingertips and a drenching of herb oil. Lots of fresh basil, dried rosemary and all the Italian regular herbs into the oil.
This was a beautiful loaf, with a crust that snapped. Perfect for dipping in the herb oil!!!!!
This was a great bake on many levels!
Happy baking! Ski and Ciao!
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Comments
That looks just super, ski!
David
Well blinded by the starch is a new one. A very poetic description!
Happy baking! Ski
of all time. Looks grand and the semolina had to add a nice touch. Fast and easy too. Amazing how great a simple bread can be
Happy baking Ski
This mix is a keeper and I still have half of the dough batch waiting in the fridge for my next attempt. The bread tastes great especially when dipped in the herbed evoo. It paired well with my lasagna and southern fried chicken. Yes, I know that is a funny pairing, but it was delish!!!
Happy baking! Ski
That is really pretty in every way.
. . . for your very kind comment and happy baking! Ski
That is a great looking loaf of bread. Thanks for posting!
Very tasty dipped in herb infused evoo. Happy baking! Ski
Looks great Ski! I just finished eating but wish I had a slice or 2 right now!
Regards,
Ian
A small slice dipped in that herb infused extgra virgin, cold pressed is just the thing! Happy baking! Ski
I really love the finger poking part but it looks like you didn't do it in this bake. It's beautiful and reminded me of the very first bread I baked in my clay pot!
. . . the finger poking part and pressing quite hard. The dough kept springing back. I have just re-read Mr. Reinhart's instructions and he says if it springs back, let the dough rest another 15 minutes. I will try this. Also, I am watching a few youtube videos to see how the dough is shaped.
I have the second half of this dough batch pre-shaped on the counter now. I also missed that he also warms his olive oil up to infuse the herbs so I have warmed the oil. This can only improve things!
I have really enjoyed this small loaf! For a little variety, I just chopped fine some sun dried tomatoes to add to the herb/oil mix.
Pretty darn happy with this bake and a little surprised that so many other fresh loafers took the time to say nice things. Thanks freshloafers!!!
Happy baking! Uncle Ski