On 9/8/2012 4:24 PM, sf wrote:
> On Sat, 08 Sep 2012 14:27:07 -0500, Sky >
> wrote:
>
>> On 9/8/2012 1:41 AM, sf wrote:
>>>
>>> How many times did you let it rise?
>>
>> Twice.
>>
> It's been a while since I've made focaccia, but rising too much has
> everything to do with how bready (soft and poofy) it is... so next
> time, just let it rise once and see if that helps any. If not, the
> dough recipe itself might be at fault. An alternative would be to try
> using a larger pan or making less dough next time.

Will do. My experience with making any sorts of breads is very limited.
I followed the recipe in the ABM booklet practically to the letter
(well, I did omit the rosemary ingredient). I purchased some "White
Lily" bread flour today, so I imagine that will make a difference for my
next attempt, too.

Sky


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