On Thu, 13 Nov 2008 10:22:43 -0700, "pintlar"
<footboarder@bresnan.net> wrote:

>
>I just did the Focaccia recipe from Julia Childs book, 'Baking w/ Julia'.
>p.143.
>
>. . . .just wondering if anyone else here tried it...???????
>
>It called for 2 TBS of active dry yeast.
>I messed up and only used one 1/4 ounce packet 'Fleischmans dry active
>yeast'.
>It went through both rises very heartily. Plenty of fermentation. I would
>be afraid of using 2 TBS.
>It may not have had as much bubble bursting (according to the recipe) during
>the 'press downs', but there was some. The dough looked, acted, and felt
>great. In fact it more than doubled in size in the specified time periods.
>A real nice dough. It really worked the devil out of my Kitchenaide mixer
>(6.5 cups flour). I don't have the biggest model and had to lower the bowl
>a few times to assist the machine. It really toiled. It is one powerful
>beast. I had to add an additional 4 TBS of warm water. But I ended up with
>dough that pulled into a nice window.
>Right now it is in the 24-36 hour refrigerator stage. Hoping to be chomping
>on some nice flat bread tomorrow.
>. . . If I can get the butter off my fingers tomorrow, I'll update youse.
>

Howdy,

Shortly after the yeast is moistened and provided some
nutrition, it starts to multiply.

As a result, (within a large range) there is little need to
be precise about the amount of yeast at the outset.

Less yeast will mean a slower initial fermentation, and that
is likely to improve the taste of the resulting bread.

I do my focaccia with a sourdough culture. Its rate of
fermentation is far slower than that of commercial yeast and
the tastes more complex.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

On Thu, 13 Nov 2008 17:23:16 -0500, Kenneth
<usenet@soleSPAMLESSassociates.com> wrote:

>Less yeast will mean a slower initial fermentation, and that
>is likely to improve the taste of the resulting bread.
>
>I do my focaccia with a sourdough culture. Its rate of
>fermentation is far slower than that of commercial yeast and
>the tastes more complex.

I found this on Cook's Illustrated...another variation on the no knead
bread. This is the recipe that I am using now. The beer and
vinegar does add more flavor.

@@@@@ Now You're Cooking! Export Format

No Knead Bread 2.0

breads

15 oz flour
1 1/2 ts salt
1/4 ts instant yeast
3 oz beer
1 tb vinegar
7 oz water

Combine all ingredients in large bowl mixing to blend with spatula.

Let dough rise for 8 to 15 hours, covered.

After rising, knead 10 to 15 times and form into a ball, seam side
down.
Place on Pam sprayed parchment paper and place in 10 inch skillet.
Spray
top with Pam and loosely cover with plastic wrap. Let rise for two
hours.

Thirty minutes before baking, preheat oven to 500 F. and add Dutch
oven to
preheat also.

Sprinkle top of loaf with flour and make six inch slash in top of
dough.

Remove Dutch oven from oven and remove lid. Place bread in Dutch oven
using
the parchment paper as a sling. Replace lid and return to oven. Lower
temperature to 425F and bake for 30 minutes.

Remove lid and continue baking for 20 to 30 minutes or until internal
temperature is 210 F.

Notes: Cook's Illustrated

Yield: 1 loaf


** Exported from Now You're Cooking! v5.84 **