I have both BBA and ABED from Reinhart. In the BBA focaccia recipe (both of them), the oil is about 13% , and in ABED it is 2%. Trying to decide which one to make. Why is there such a big difference in the amount of oil between the two recipes. Thanks
Peter has been trying to make and focus on healthier bread in recent years. I suspect it is simply to make the focaccia healthier but to my knowledge only Peter can answer your question. The good news is they will both work!
I made the poolish version from BBA and it was perfect. I don't think I will even try the other one. I don't want to take a chance that I will be wishing I made the poolish version instead if I did try the one from ABED
I don't usually use a recipe for focaccia any more. I just make an 80-85% AP dough (sometimes BF!) with a tablespoon or two of oil depending on my mood. But I do use a lot of oil on top in the dimpling process. The most important insights from Peter are IMO to use a silpat under the dough and to strive to use the poking motion to move the dough to fill the pan (minimizing degassing), and, of course, using a preferment or retard for flavor.
Don't be afraid to try other formulas. The variations are good too!
Peter has been trying to make and focus on healthier bread in recent years. I suspect it is simply to make the focaccia healthier but to my knowledge only Peter can answer your question. The good news is they will both work!
I made the poolish version from BBA and it was perfect. I don't think I will even try the other one. I don't want to take a chance that I will be wishing I made the poolish version instead if I did try the one from ABED
thanks
I don't usually use a recipe for focaccia any more. I just make an 80-85% AP dough (sometimes BF!) with a tablespoon or two of oil depending on my mood. But I do use a lot of oil on top in the dimpling process. The most important insights from Peter are IMO to use a silpat under the dough and to strive to use the poking motion to move the dough to fill the pan (minimizing degassing), and, of course, using a preferment or retard for flavor.
Don't be afraid to try other formulas. The variations are good too!
Jay