Author Topic: Focaccia I made at Krust Pizza, Middletown  (Read 480 times)

0 Members and 1 Guest are viewing this topic.

Offline axbman

  • Registered User
  • Posts: 24
  • Location: Connecticut
  • I Love Pizza!
Focaccia I made at Krust Pizza, Middletown
« on: June 29, 2014, 12:58:17 PM »
started with a recipe of joepastry.com

any tips on getting uniform thickness across without working too much air out?


Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21970
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Focaccia I made at Krust Pizza, Middletown
« Reply #1 on: June 29, 2014, 04:36:07 PM »
axbman,

I think this is the direct link to foccacia for the recipe that you used. 

http://www.joepastry.com/category/bread/focaccia/ 

Were up satisfied with your focaccia except for the uniform thickness the whole way across?

Norma
Always working and looking for new information!

Offline axbman

  • Registered User
  • Posts: 24
  • Location: Connecticut
  • I Love Pizza!
Re: Focaccia I made at Krust Pizza, Middletown
« Reply #2 on: June 29, 2014, 06:07:17 PM »
I was very happy with it, when I do it again I think I will try to go a bit wetter, a bit more rise time, and more oil on the outside with less inside.

Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21970
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Focaccia I made at Krust Pizza, Middletown
« Reply #3 on: June 29, 2014, 10:04:38 PM »
axbman,

Good to hear you were very happy with your focaccia.

I was curious if you used the poolish or starter preferment in your dough from the recipe.

Norma
Always working and looking for new information!

Offline axbman

  • Registered User
  • Posts: 24
  • Location: Connecticut
  • I Love Pizza!
Re: Focaccia I made at Krust Pizza, Middletown
« Reply #4 on: June 30, 2014, 02:41:53 PM »
I used poolish

Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21970
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Focaccia I made at Krust Pizza, Middletown
« Reply #5 on: June 30, 2014, 06:55:55 PM »
I used poolish

Thanks axbman!  Your focaccia looks good.

Norma
Always working and looking for new information!

Offline axbman

  • Registered User
  • Posts: 24
  • Location: Connecticut
  • I Love Pizza!
Re: Focaccia I made at Krust Pizza, Middletown
« Reply #6 on: July 01, 2014, 12:42:33 PM »
Thank you!

Offline Tonio

  • Registered User
  • Posts: 82
  • Location: San Diego, CA
Re: Focaccia I made at Krust Pizza, Middletown
« Reply #7 on: July 01, 2014, 11:04:24 PM »
I didn't check the recipe , but did you do any stretch & folds after the rise? Do that in a big bowl - end over end, turn 180 get the other ends , then flip over, rest 15-20 minutes, stretch & folds /rest about 3 times.

Then put on oiled pan, let rise again , then carefully pull dough to corners a little bit- not too much  stretch, just coax it. Rest and pull agin, it helps using your finger tips to make divits and coax it softly outward also. Using you finger tips also helps in getting the oil to fill the divits prior to baking.

Offline Tonio

  • Registered User
  • Posts: 82
  • Location: San Diego, CA
Re: Focaccia I made at Krust Pizza, Middletown
« Reply #8 on: July 01, 2014, 11:08:30 PM »
Dont' put it in the frig like the recipe says, proof room temp. You should try a higher hydration %
« Last Edit: July 01, 2014, 11:14:14 PM by Tonio »


 

pizzapan