Getting my bread to rise as much as I want it to is a continuing challenge. I appreciate that bread making is an art that's going to require (perhaps a lifetime) of practice, and that the perfect loaf may forever elude me.
Still, I try.
Today's challenge was foccacia. I got a nice 1 1/2" inch thick bread, but:
-the recipe claims the bread should be three inches thick
-no matter what I do, the pieces around the edge are always very thin
-is foccacia dough supposed to be very wet and sticky before the first rise? I've never made it before and the recipe didn't specify what kind of texture I should be looking for.
Are there solutions aside from using a smaller baking sheet for a thicker dough and just accepting the fact that foccacia crust isn't anyone's favorite part of foccacia anyway?
Thoughts: I did put a spread of olive oil, herbs, and caramelized onions on top of the bread before the final rise. Would less or no topping affect fluffiness a lot? I also wet my hands a bit while stretching it on the baking sheet so that my hands wouldn't stick. Bad idea?
Here's a photo for you bread mavens. Perhaps you can visually tell where I've gone wrong (TIA): http://www.chezpei.com/2006/06/foccac...
(Pei, formerly nooodles)
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