Focaccia alla Genovase - No commercial yeast

[Bill/SFNM]

Here are some photos of today's lunch: focaccia alla genovese using a variation of Reinhart's recipe in American Pie. Instead of yeast, I used an Ischia natural starter which gave a great taste.  The dough doubled after room temp proofing for 13 hours. then 3 hours in the refrigerator, then proofed at room temp for 5 hours. KA bread flour was used. Bread was baked in conventional oven.

Here is a photo of the proofing

(http://www.cordless.com/images/focaccia1.jpg)

After baking. Browning on the top could have been prettier:

(http://www.cordless.com/images/focaccia2.jpg)

For those who don't believe wild yeast can give an adequate rise:

(http://www.cordless.com/images/focaccia3.jpg)

I just cured and smoked a leg of pork, so what better thing to go with focaccia?

(http://www.cordless.com/images/focaccia4.jpg)

Bill/SFNM

[mrbthree]

Hi Bill,

I just pasted the url's for you photos and tried to view them, but only got a 'page not found' error page instead. Is there any other way to see your Ischia foccaccia photos?

Thanks

[Bill/SFNM]

Hi Bill,

I just pasted the url's for you photos and tried to view them, but only got a 'page not found' error page instead. Is there any other way to see your Ischia foccaccia photos?

Thanks

It looks like this forum no longer supports embedded image tags. And I sold that domain name. But try pasting this:

http://www.extremecookingblog.com/images_public/focaccia1.jpg

http://www.extremecookingblog.com/images_public/focaccia2.jpg

http://www.extremecookingblog.com/images_public/focaccia3.jpg

http://www.extremecookingblog.com/images_public/focaccia4.jpg

Let me know if that doesn't work. As luck would have it, I am in the middle of mixing up a batch of focaccia dough using the Austrian starter. I'll post photos if it comes out OK.

Bill/SFNM

[Bill/SFNM]

Today's focaccia for sandwiches:

[mrbthree]

Bill,

Nice photos; the new links to the Foccaccia Genovese photos worked fine, too.

So, how would you characterize the Austrian starter; how would you compare it to the Italian starters?

[Bill/SFNM]

Bill,

Nice photos; the new links to the Foccaccia Genovese photos worked fine, too.

So, how would you characterize the Austrian starter; how would you compare it to the Italian starters?

mrb3,

I normally use the Austrian starter for NY-style rye. After it is activated, it is fed pumpernickel and rye flours and goes through a number of fermentation steps that result in a deep flavorful tang that is really something special. For just plain white flour breads with simple fermentation like baguettes, I would say it is milder and less powerful than either of the Italian starters. In the case of this focaccia, I wanted a more regular crumb, light, but without large air holes so I went with Austrian just to see how it would come out.

Bill/SFNM

[Peteg]

Bill, Looks like you're enjoying the new camera.  That second batch looks great.  Did you use the American pie recipe for that as well?  I have yet to try one of his recipes but after seeing your pictures, I think it's time pull out the little black book.

[Bill/SFNM]

Bill, Looks like you're enjoying the new camera.  That second batch looks great.  Did you use the American pie recipe for that as well?  I have yet to try one of his recipes but after seeing your pictures, I think it's time pull out the little black book.

Actually, I used my ciabatta recipe for the dough, but used the Reinhart recipe for the herb oil. I think the amount of oil (1/4 cup) that was spread on the top was excessive. I'll try about half that amount next time. But I have to say the sandwiches made from this bread were sensational - the bread was split horizontally and the inside consisted of Serrano ham, roasted red pepper confit, and emmenthaler cheese.

Bill/SFNM

[nepa-pizza-snob]

Hi

Mind sharing rough hydration percent, temp and time of bake? I am desperately wanting to make rustic sandwiches
on foccia or ciabatta like bread and while I have come close, I have had more failures. I need a consistent product
that I can make with IDY, flour, H20, salt, sugar, and olive oil.

Nice - pics looks really rich!

[Bill/SFNM]

Hi

Mind sharing rough hydration percent, temp and time of bake? I am desperately wanting to make rustic sandwiches
on foccia or ciabatta like bread and while I have come close, I have had more failures. I need a consistent product
that I can make with IDY, flour, H20, salt, sugar, and olive oil.

Nice - pics looks really rich!

This is the formula for the latest batch which was baked in a convection oven at 450F until golden on top and bottom. Although this was a ciabatta dough cooked in the way of focaccia, it wasn't either type of bread - but whatever it was, it is a winner for sandwiches.  The crumb had that cool, silky feel and the crust was very thin, but tender and crunchy.

Hi gluten flour 100.00%
Water 85.00%
Milk 4.00%
Salt 2.50%
Olive Oil 4.00%

These numbers are including the starter that was 15% of the total weight.

This was a very wet dough that I kneaded for about 40 minutes.

Bill/SFNM

[Peteg]

Bill,
      Which yeast did you use for the ciabatta?  I would like to try this one as well.  Looks great!

[Bill/SFNM]

Bill,
      Which yeast did you use for the ciabatta?  I would like to try this one as well.  Looks great!

Peteg,

I use no commercial yeast - only starter cultures from sourdo.com.

Bill/SFNM

[nepa-pizza-snob]

Um so how do I convert these bakers percents to weights?

Flour 100%      400g
H20 85%         340g
Milk 4%              16g
Salt 2.5%           10g
Oil 4%                16g
IDY Yeast 2%???  8g

Does this look ok? I would love to use starters, but I am researching for a commercial endeavor and until
I get the basics I've got to keep it simple.

Thanks

[Bill/SFNM]

Hi-gluten flour  778 g
Water               661 g   
Milk                     31g
Salt                     19g
Olive Oil               31g

This is what I used for a batch of two 700g loaves (90g bowl res.) Can't help you with IDY.

[Bryan S]

Hi-gluten flour  778 g
Water               661 g   
Milk                     31g
Salt                     19g
Olive Oil               31g

This is what I used for a batch of two 700g loaves (90g bowl res.) Can't help you with IDY.

Bill, I'd like to make this Focaccia. Could you give me a general idea of how much stater to use? Volume or weight doesn't matter.Thanks, Bryan

[Bill/SFNM]

Starter weight was 15% of total dough weight.

[Bryan S]

Starter weight was 15% of total dough weight.

See if my math is right. 228g 

[Bill/SFNM]

See if my math is right. 228g 

You're way off! It's 227.55g. 

Bill/SFNM

[Bryan S]

You're way off! It's 227.55g. 

Bill/SFNM

Thanks Bill, 

[Bill/SFNM]

Since the last post I have made a few dozen batches of focaccia, trying hard to reproduce the some of the heavenly breads I sampled in Liguria. It just keeps getting better and better. A few observations:

1. For whatever reason, Giustos Artisan Bread Flour (not the organic one) gives the very best results.

2. Potato flour helps give the bread an interesting sweetness

3. Milk (whole) helps it brown

4. Very gentle prolonged kneading

5. A small amount of very mild starter (I used Austrian).

6. Brush the top of the dough with olive oil and sprinkle with some coarse salt just before putting in the oven. Paint with a little oil after removing from oven.

Flour 100%
Hydration including starter 63.5%
Milk 5.9%
Salt 2%
Minced rosemary .5%
Starter as portion of total dough weight: 3%

Bill/SFNM