I just did the Focaccia recipe from Julia Childs book, 'Baking w/ Julia'. p.143.
. . . .just wondering if anyone else here tried it...???????
It called for 2 TBS of active dry yeast.
I messed up and only used one 1/4 ounce packet 'Fleischmans dry active
It went through both rises very heartily. Plenty of fermentation. I would
be afraid of using 2 TBS.
It may not have had as much bubble bursting (according to the recipe) during
the 'press downs', but there was some. The dough looked, acted, and felt
great. In fact it more than doubled in size in the specified time periods.
A real nice dough. It really worked the devil out of my Kitchenaide mixer
(6.5 cups flour). I don't have the biggest model and had to lower the bowl
a few times to assist the machine. It really toiled. It is one powerful
beast. I had to add an additional 4 TBS of warm water. But I ended up with
dough that pulled into a nice window.
Right now it is in the 24-36 hour refrigerator stage. Hoping to be chomping
on some nice flat bread tomorrow.
. . . If I can get the butter off my fingers tomorrow, I'll update youse.
- posted 11 years ago