MoNJ, just saw your focaccia comments. I haven't made it yet because I'm trying

M

marilynfl

Moderator
to calibrate the timing. Talked to the neighbors and told them if I didn't do this right, I'd be calling them at midnight or waking them up at 6:30 AM. Hot Focaccia Now!

Thanks for the flour recommendation. I just found Italian 00 but want to hold onto that for something pasta-y. I should get it done this week.

I did score some fresh spatzel from the neighbor. WOW. There is absolutely no comparison between that and the bagged dry noodle stuff for haluski.

 
Yes--the timing is tricky!

I usually make the starter around 6-7 the night before. With a 12-14 hour rest time, you're not starting at a crazy hour.
I think it's all over by 10 AM with the additional rises, brine, etc. Just in time for lunch. smileys/smile.gif
Glad you scored 00. I used some of my small bag to make the Roberta's pizza dough recipe on NYT site. It's very good and easy.

Good luck!
M

 
I have been starting mine in the evening, more like 9 PM.

That way I don't have to get up at the crack of dawn or worry that it will be over proofed by the time I get to it.

We tend to eat it with out dinner, so I either warm it a bit in the oven or just enjoy at room temp.

 
Started mine at 10:30 last night. By 6:30 this morning, it had almost filled the bowl.

I went with the regular dry yeast because I have no clue how much fresh was equal to just 1/2 tsp dry. I can do a full package substitution but not this small amount. Started working the dough into the pan at 11:30 AM and trying to dimple but it's still too soft (dimples re-fill) so I can't do brine until that works. Samin says this can take up to 30 minutes.

Then ANOTHER 45 minute proof, then bake. I'm going to roast some small tomatoes with lemon peel and olive oil to give to the neighbors along with the bread. Hopefully some time this century.

PS: Went to FOUR bloody stores (within a 10-mile radius) this morning looking for flakey salt, preferably Maldon (which is sitting in my NC pantry as we e-speak) but no luck. Bought pink Himalayan but it's very tiny granules. Oh...just read that it says "fine grain" right at the top of the box. Stupid! Then I found Cerulean seas Sea Salt (Coarse Crystals) but it is VERY SALTY. I'm tasting the three (Diamond, Himalayan, Sea) to see which one to finish it off with. Think it's going to be the pink because it seems like the least salty and use the Diamond for the brine. Or maybe I won't add any finishing salt? Ya...that's what I'll do rather than over-salt this.

 
I may be too late, but agree with you on the pink

When I ran my 1/3-1/3-1/3 (3 diff salts) experiment, the coarser Hawaiian sea salt was too salty on the finished product. The finer smoked salt I had was better, and not as salty. I had so little Maldon left and I'm hoarding it for now.
I used the Diamond Crystal only for the dough and the brine.

Hope it turned out well--the tomatoes sound like the perfect dipping accompaniment.

 
No, you're good. It's still on the 45 minute rise. Just notified the neighbors that I wasn't going

to meet the 1:00 PM delivery.

 
The finished product: Samin's Ligurian Focaccia with link to recipe with weights...since I'm lazy.

I even weighed out the water!

PS: I did set off the smoke alarm when the bottom oil apparently dripped out.
PPS: I thought I had oil spray, but I had baking spray (oil with flour) and still used that plus the 3 TBL of olive oil in the pan prior to adding the dough. Absolutely no sticking and beautiful golden color underneath (and on top).

https://www.thepantryraid.net/feed/2019/5/20/samin-nosrats-ligurian-focaccia

https://recipeswap.org/fun/wp-content/uploads/swap-photos/focaccia3.jpg

 
Update: I don't like it cold, thank goodness. It seems to leave an oily taste in my mouth, totally

unapparent when the bread is hot or even when just warm.

So much for spending extra money to get the really good stuff for the finishing touch.

 
Wow, your focaccia looks fantastic! But did it pass the neighbor test?

I don't like it cold either, I reheat it in the toaster oven and it makes a good comeback. (I wrapped the leftovers in parchment then put in a giant ziplock bag)
I finally made croutons out of the last square and they were quite tasty.

I'm glad you had good luck with the recipe!


M

 
Oh yes. In fact, up until now, the neighbor has been quite happy making focaccia

With frozen bread dough. I didn't even know they made that any more? Last time I used it, it was to make Monkey Bread and I still had ovaries.

Within 20 minutes of handing her a swaddling-wrapped chunk of warm bread, she texted, asking for the recipe. The next day she said they finished off their 1/3 of the 18x13 inch pan in one evening. They even liked it cold. I happily shared a package of Platinum instant yeast and an (obviously empty) prescription bottle filled with Diamond kosher salt.

I gave the leftovers to two of my sisters and warned them it would need to be warmed up.

Thanks to you and Judy for the support information. Was yours VERY MOBILE when it was stretched and being moved to the oven?

 
Mine was moving like Ol' St. Nick's

belly shaking like a bowlful of jelly. (forgot to add that to the tip list--move it slowly off the counter and into the oven. smileys/wink.gif

ROFL on frozen dough. They must have swooned tasting yours!

M

 
You must log in or register to reply here.
Back
Top