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Friday, July 1, 2011

Transitional Focaccia

I was looking for a bread to go with a late Father's Day dinner for my father-in-law. It was to be paired with ravioli and home made pasta sauce. I've made the (all white flour) Focaccia from Peter Reinhart's 'Bread Baker's Apprentice' book in the past and it was wonderful, but unfortunately 0% whole grain. The Whole Wheat Focaccia from his 'Whole Grain Breads' book, had turned out well too, but it would only be appreciated by whole grain lovers. I thought the transitional recipe would be a good in-between bread for company that is accepting of whole grain baking.

The delayed fermentation dough
The recipe can be found here.
Day (actually night before in my case) 1 :

50-50 whole grain and bread flour used

Just after mixing the ingredients together

After resting for 5 minutes and kneading for another minute

Pressed into a baking sheet lined with parchment paper and oiled well

Baking Day: Day 2
I first prepared the much praised herb oil so it had an hour or so to infuse and develop flavors.

2:58 pm

After first dimpling

3:23 pm

After the second dimpling

3:50 pm
I need to practice dimpling properly

Third dimpling with herb oil

5:47 pm

After rising for a couple hours, ready for the oven

The bread is baked at 450ยบ F for 15 minutes, the pan is to be rotated and then baked for 12 - 15 minutes longer. I didn't watch the bread closely towards the end and ended up over-baking it slightly.


Crumb shot

Date: June 26, 2011
Recipe: Transitional Rustic Bread and Focaccia from Peter Reinhart's book, 'Whole Grain Breads'

Flours: Whole wheat, bread flour
Bread specific ingredients: None
Sweetener used: None
Liquid: Water

Comments: Followed the recipe religiously (maybe a little less olive oil in the later stages). Should remember to watch the baking closely towards the end of breads like this that are baked at high temperatures for short times. Overall, the bread was decent. It was chewier than I would have liked. It made very good roasted red pepper sandwiches (my favorite kind these days).


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