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Friday, December 16, 2011

Transitional Focaccia II

Second post about Transitional Focaccia after a decent first attempt. The recipe is quite directly from Peter Reinhart's Whole Grain Breads book. Only this time I made half the recipe in a half sheet pan which meant the dough wasn't going to fill the pan.

The rest in pictures

The dough is mixed the night before

2:29 pm: Nearly 16 hours later

2:34 pm: First rest

3:02 pm: Ready for second dimpling

3:04 pm: After second dimpling

3:23 pm: Basil-herb oil and third dimpling

5:15 pm: Ready for the oven

Whole wheat gives a really dark crust

Decent crumb

Date: November 19, 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: This focaccia is really chewy. It is best fresh and warm, the chewiness can become cumbersome later. I don't know that a whole grain focaccia can ever taste like the bread flour kind and unfortunately, I find the latter the only acceptable form.


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