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3
votes
2answers
129 views

Countering the oven spring, on purpose

In Maggie Gleer's Artisanal Baking, there is a recipe for a focaccia-style rosemary bread (ACME's herb slab). The dough is fortified with oil, and spends a long time proofing. the recipe then goes ...
4
votes
2answers
97 views

How can I “cheat” on dough maturation?

I found a good balance between leavening and maturation while using my favourite flour, my oven and my sourdough starter, the only problem is that the whole process, from mixing the ingredients and ...
4
votes
3answers
818 views

How to put stuff inside baked sandwich and bread?

I would like to cook some rolls or bread with the condiments already inside. The condiments that I like range include tomatoes, olives, sliced ham, and bacon. Notice that I mentioned acidic and fatty ...
1
vote
1answer
498 views

Substitute baking powder for yeast in a focaccia?

I was going to make a focaccia-like dish, but found that I don't have any yeast. Can I substitute it with baking powder? How?
5
votes
3answers
3k views

Can I freeze my selfmade focaccia?

In my family I am well known for baking a great focaccia bread, but soon I won't be able to bake for some time, so my idea was to bake a big batch and put it into the freezer. Will that work or will ...