Reinhart's foccacia with sourdough
I made this focaccia based in Peter Reinhart's recipe, but I adapted to sourdough. It worked lovely, but with to much olive oil. He insists that the oil looks like a lot, but is not. And that the dough would absorb all of it, it didn't (well I skiped a overnight retard in fridge, perhaps this is why...) and the bread became delicious but a little heavy to digest. I'll definettly do it again but with much less oil. To make it clear I'm speaking of the oil used to top the dough, not the one mixed in.
The recipe included already a huge poolish, so I just made the poolish with my starter and ignored the extra yeast to be added at mixing time. That with the kind help of @hreik in this discussion.
From there I followed his steps (kind of:) but watching the dough, not the clock.
Here some shots
That's one tasty looking foccacia . . . you nailed the crumb !
It was indeed very tasty.
:)
Looks great. I've made the pain a l'ancienne version several times and am looking to do a SD version of that one.
much olive oil. For me , I would rather make a dipping sauce with some EVOO in it and some balsamic if I want to get some more rahter than weigh down the bread.
That crumb looks nice. Well done and happy baking
Hi, @dabrownman you meant that the oil prevents the focaccia to rise? (sorry, my english let in doubt in this one)
Anyway I'll use much less oil next time. And dip it latter as per your suggestion :)
thanks
wonderful and delicious.
hester
This one is going to enter my regular baking for sure.
:)
I wanted to try this exact recipe i.e. SD adapation of REinhart's foccacia and stumbled upon this beauty of a loaf. Can you tell me how much SD starter you used in your poolish?
Hello @sunnybakesandhow.
I baked that so long ago that I would not remember. But usually I don't weigh my starter anymore. I just add like one tablespoon per like 130g of water and 130g of flour. And it takes overnight to peak. If to make double of this, two T.S. and so on.
After a lot of experiments looking for the amount that would give me this time window I got this amount.
When experimenting I got a ratio of 1:20:20 (Starter:flour:water) during summer (tropical really hot summer here) to peak the levain in about 9~12 hours. That is what fits my schedule.
After that I just eyeball this amount.
Anyway. The difference is how long you will need to peak your levain. So if it goes a little faster or slower. That is not a big deal. Also if you use it a little less or more developed wil have a very little impact in taste profile. So... Go for it.
Happy baking!
and thanks for the compliment.