Too many bubbles
October 15th, 2008, by Francesca
The close-up looks good. It's easy to cheat in macro mode, n'est ce pas?
Zoom out and you start seeing the lunarscape.
Zoom out a little bit more and all the bubbles come into view. I am sure they are not supposed to be there. They weren't there when I made focaccia last weekend and had not time to take pictures. There's nothing like being ready to photograph a project to make it all go haywire.
I knew the dough was too gassy early on and did my best to degas it, but the bubbles had more will power than I have bread making skills. I think part of the problem may be that I can't accurately weigh tiny amounts of yeast. How am I supposed to weigh 0.85 grams of yeast for the poolish and 4.8 grams for the dough?
Help?
The good thing is that it does taste good and so far I've been able to keep you-know-who from attacking it.
7 Responses to “Too many bubbles”
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October 15th, 2008 at 10:28 PM hmmm,,, looks delicious to me! I miss good bread!
October 16th, 2008 at 08:32 AM I'm glad to see that my cats aren't the only ones with their own kitchen stool for supervisory work. Bread looks good, too.
October 16th, 2008 at 10:29 AM Oh, what a cat photo! I have, up in the attic, a quad-beam gram scale that I used for weighing dyes, and it's the level of precision necessary. Someone at guild might have one, and once you've measured once, you can figure out the equivalent in dry measure for later, maybe? Or how many grains of yeast? Or, make a bigggggg batch instead? You'll also get more bubbles depending on the barometric pressure.
October 16th, 2008 at 10:44 AM Ah! A gorgeous focaccia (the dough is almost more appealing than the baked version--I want to stick my fingers into it!) AND a flirty cat. Have I gone off the deep end or would that cat make a fine gigolo?
October 19th, 2008 at 09:32 AM This has to be one of my favorite cat pix! Oh, to have your cats' lives!
October 19th, 2008 at 08:08 PM oh -- I thought those lovely brown bubbles might be .... cheese! Next time LOL Maryjo
November 6th, 2008 at 07:10 AM Hi, probably you let it rise for too long. The rule of thumb is that if you use more yeast or if the outside temperature is high you should shorten the time you let the dough rise. Unfortunately there is no easy way to give a precise time, it's something you learn with experience ... Anyway the focaccia looks good! PS Forgive my english :-)