- lestblight Mar 16, 2010 06:45 AM
have a few questions with focaccia.
1. has anyone tried the Reinhart recipe that requires a sponge? Is it drastically different then making Focaccia day before?
2. i want to make sandwiches from this bread but would like individual pans for this bread so i get the crust all around. Know of any pans that work well for this application?
3. When placing the focaccia in my sheet pan i have problems making a flat even focaccia.. it usually is flatter and puffier in some parts etc.
Am i not letting it rest properly?
4. toppings burning- I found my toppings tend to burn. I covered them in oil though. My tapenade mix burnt as did my sun dried tomatoe... was there not enough oil on them?
Should i limit the toppings to just some herb oil?
Thanks in advance
1) I've made the Reinhart recipe where you mix up the dough a day in advance and bake the next day. It's very good. I still want to do his with a starter to see if it's better.
2) I've made focaccia in cake pans w/ taller sides (2") and that works well. That would work for your purposes, as long as you have enough pans.
3) I keep the dough in the refrigerator and let it rest at room temperature before shaping. If it's not flattening, let it rest another 20 minutes and try again.
4) If I'm making focaccia pizza, I bake it half way, take it out and put the toppings on and then finish baking. If I'm doing simple toppings like herb oil/cheese, I add it in the beginning.
You're doing a lot of bread baking!
So funny-- the bread baker's apprentice is lying next to my pillow right now. I am having some trouble. I don't have a mixer, and am having trouble kneading dryer dough by hand. Also I put hi-maize in everything so the nutritional value is better, but it doesn't seem to act exactly like flour, even with gluten added. And I really want to be able to use a starter, but I can't bring myself to feed it and throw some away when I'm not baking, so I think my starter's kind of weak-- and all those problems seem to compound-- I don't have a decent gluten matrix because I can't knead easily, and there's not an abundance of CO2 because of the weak starter. I think I'm going to try just the wetter dough breads right now.
Bread is really so exciting to make, though :-)
so i think im going to make some focaccia for sandwiches,,, problem is i need to make it for like 7 people. which means 2 batches dealing with like 51/2 cups flour each.
i dont have room in fridge and i wanna do it right.
i have a basement thats very cool
can i leave it here? whats the cutoff temperature?
oh and heres the best part. it would be here for 2/3 days.
is this doable? or do i need to invest in a mini fridge?
There is no cut off temperature as much as the colder it is, the slower the yeast action will be. I think you'd want it as cold as the refrigerator, at least, if you're letting it rest that long. You could also cut the yeast some. Can you make the dough and put it in ziplock bags? That doesn't take up much room in the refrigerator. I'd keep it in the two batches that you're making in the refrigerator. Take it out and divide, let it rest and then bake.
1. Focaccia with a sponge is the best way to ensure chewy, moist, flavourful bread.
2. you could use any small trays, with a cornmeal base underneath
3. It should be rough ad uneven : it's rustic!
4. Try cutting your topping in bigger chunks. Or, rehydrate your sun dried tomatoes in warm water before butting them up. The added moisture should prevent burning.