Author Topic: Reinhart Poolish Focaccia= Thumbs Up  (Read 5237 times)

0 Members and 1 Guest are viewing this topic.

Offline jeff v

  • Registered User
  • Posts: 1369
  • Location: Orland Park, IL
  • I'm Valentino not Varasano :)
    • Pizzeria Valentino
Reinhart Poolish Focaccia= Thumbs Up
« on: January 27, 2009, 08:39:35 PM »
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!  :o


Offline tdeane

  • Registered User
  • Posts: 486
  • Age: 42
  • Location: British Columbia, Canada
    • Pizzeria Barbarella
Re: Reinhart Poolish Focaccia= Thumbs Up
« Reply #1 on: January 27, 2009, 08:42:18 PM »
Looks good.

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21186
  • Location: Texas
  • Always learning
Re: Reinhart Poolish Focaccia= Thumbs Up
« Reply #2 on: January 27, 2009, 09:26:17 PM »
P.S. I really need to have a word with my wife. It seems she is shrinking my pants, and now my jacket too!  :o


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

Offline tdeane

  • Registered User
  • Posts: 486
  • Age: 42
  • Location: British Columbia, Canada
    • Pizzeria Barbarella
Re: Reinhart Poolish Focaccia= Thumbs Up
« Reply #3 on: January 27, 2009, 09:29:34 PM »
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.

Offline widespreadpizza

  • Registered User
  • Posts: 1213
  • Location: NH
    • my beer store opening in june 2011
Re: Reinhart Poolish Focaccia= Thumbs Up
« Reply #4 on: January 27, 2009, 09:39:37 PM »
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

Offline jeff v

  • Registered User
  • Posts: 1369
  • Location: Orland Park, IL
  • I'm Valentino not Varasano :)
    • Pizzeria Valentino
Re: Reinhart Poolish Focaccia= Thumbs Up
« Reply #5 on: January 27, 2009, 09:44:03 PM »
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!

Offline Matthew

  • Registered User
  • Posts: 2224
Re: Reinhart Poolish Focaccia= Thumbs Up
« Reply #6 on: August 14, 2009, 06:26:28 PM »
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!  :o

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

Thanks,
Matt

Offline jeff v

  • Registered User
  • Posts: 1369
  • Location: Orland Park, IL
  • I'm Valentino not Varasano :)
    • Pizzeria Valentino
Re: Reinhart Poolish Focaccia= Thumbs Up
« Reply #7 on: August 15, 2009, 10:50:17 PM »
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

Offline Matthew

  • Registered User
  • Posts: 2224
Re: Reinhart Poolish Focaccia= Thumbs Up
« Reply #8 on: August 16, 2009, 06:36:10 AM »
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


 

pizzapan