This morning I downloaded one of the many copy cat recipes on the web for making Boboli bread. I had to convert it because it called for WAY too much flour. Here's what I eventually tried:
560 g Bread flour 100% 006 g Instant yeast 1% 004 g Kosher salt .71% 380 g Water 68%The flavor was okay, but not very interesting--I find focaccia a little boring too. The biggest problem was that the holes in the crumb were more bread-like in size and shape--not very Boboli-like. I'm thinking I will need to raise the hydration to something like 75% water and kick-up the salt and instant yeast to about 2% each.
After an initial fermentation of about one hour, I formed the bread and punched down with my finger tips (like I would with focaccia) then let it proof for about another hour. Then I placed the whole thing directly on a pre-heated 550?F pizza stone for a few minutes until it reached an internal temperature of 200?F. Actually the finished product looked more like a round focaccia than it did like any kind of Boboli bread. I wonder if they throw a little baking powder in there in addition to the yeast. Maybe the extra water is all I need.
Ideas?
Thanks!
Rich Hollenbeck Moreno Valley, CA