The "?" in the original message (like "550?F" for example) was supposed to
be the degree symbol but somehow got changed to a question mark when I sent
the message. Anyway, my biggest question had to do with how to adjust the
ratio of ingredients to get the right Boboli look, feel, and taste. Thanks
again!

"Richard Hollenbeck" > wrote in message
news:kkvTg.12596$gF3.5551@trnddc02...
> This morning I downloaded one of the many copy cat recipes on the web for
> making Boboli bread. I had to convert it because it called for WAY too
> much flour. Here's what I eventually tried:
>
> 560 g Bread flour 100%
> 006 g Instant yeast 1%
> 004 g Kosher salt .71%
> 380 g Water 68%
>
> The flavor was okay, but not very interesting--I find focaccia a little
> boring too. The biggest problem was that the holes in the crumb were more
> bread-like in size and shape--not very Boboli-like. I'm thinking I will
> need to raise the hydration to something like 75% water and kick-up the
> salt and instant yeast to about 2% each.
>
> After an initial fermentation of about one hour, I formed the bread and
> punched down with my finger tips (like I would with focaccia) then let it
> proof for about another hour. Then I placed the whole thing directly on a
> pre-heated 550?F pizza stone for a few minutes until it reached an
> internal temperature of 200?F. Actually the finished product looked more
> like a round focaccia than it did like any kind of Boboli bread. I wonder
> if they throw a little baking powder in there in addition to the yeast.
> Maybe the extra water is all I need.
>
> Ideas?
>
> Thanks!
>
> Rich Hollenbeck
> Moreno Valley, CA
>