Reinhart Poolish Focaccia= Thumbs Up

[jeff v]

I usually make his other version of focaccia also from "The Bread Bakers Apprentice", but this time I used the poolish recipe, and was very pleased. This was very easy, and am pretty confident just about anyone could get a good focaccia from it.

I topped this one w/ some sweet 100 toms that I pre-broiled and put on about half way through the baking (to keep it from getting too wet), and some fluer de sel. Sorry no crumb shots-we took it to a friends house for dinner.

Jeff

P.S. I really need to have a word with my wife. It seems she is shrinking my pants, and now my jacket too! 

[tdeane]

Looks good.

[Pete-zza]

P.S. I really need to have a word with my wife. It seems she is shrinking my pants, and now my jacket too! 

Jeff,

One of my favorite topic headings ever on this forum was scott r's, at http://www.pizzamaking.com/forum/index.php/topic,1226.msg10987.html#msg10987.

Peter

[tdeane]

My wife gets mad at me for her gaining 30 pounds eating all the pizza I have made over the last few months geting ready to open a pizzeria.

[widespreadpizza]

Not to set the thread too far off here,  but I just wanted to point out Vasarano's comments about Atlanta in the thread Peter linked above.  We all know he'll do just fine.  Heck,  he's already got a customer base,  Us whenever we get there.  -marc

[jeff v]

Jeff,

One of my favorite topic headings ever on this forum was scott r's, at http://www.pizzamaking.com/forum/index.php/topic,1226.msg10987.html#msg10987.

Peter

Ha! Good one.

I read the thread and found reply #4 from varasano to pft interesting...
http://www.pizzamaking.com/forum/index.php/topic,1226.msg11228.html#msg11228

Hopefully times have canged!

[Matthew]

I usually make his other version of focaccia also from "The Bread Bakers Apprentice", but this time I used the poolish recipe, and was very pleased. This was very easy, and am pretty confident just about anyone could get a good focaccia from it.

I topped this one w/ some sweet 100 toms that I pre-broiled and put on about half way through the baking (to keep it from getting too wet), and some fluer de sel. Sorry no crumb shots-we took it to a friends house for dinner.

Jeff

P.S. I really need to have a word with my wife. It seems she is shrinking my pants, and now my jacket too! 

Hey Jeff,
Could you kindly post the formula.  I'd like to try it out in the WFO.

Thanks,
Matt

[jeff v]

Matt,

Here's the formula-

Poolish-
KABF 100%
Water 107%
IDY .27%


Dough-
Poolish-167%
KABF- 100%
Salt-4.2%
IDY-1.4%
EVOO-25%
Water-50%

Hope this helps,

Jeff

[Matthew]

Matt,

Here's the formula-

Poolish-
KABF 100%
Water 107%
IDY .27%


Dough-
Poolish-167%
KABF- 100%
Salt-4.2%
IDY-1.4%
EVOO-25%
Water-50%

Hope this helps,

Jeff

Thanks Jeff.

Matt