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Adding inclusions like vegetables, fruits, nuts, and meats to bread loaves and rolls is usually done either during the initial mixing stage or during shaping. When you should add the inclusions really depends on how large the ingredients are and how you want them distributed in the final loaf. When adding inclusions at the initial mix it is advisable to add ...


You can freeze (as < 0 °C / 32 °F) bread and it will last longer. As @FuzzyChef answered, there's even a whole "just baked bread" industry using that method. The main problem with taking a piece of bread at room temperature and freeze it, is that it must go through the 0~5 °C / 32~41 °F zone. That is the temperature at which bread stales faster (as ...


Almost any kind of bread freezes well. Foccacia is no exception, and if your recipe has a high olive oil content, that will even help it resist staleness from freezing and thawing. I suggest that you underbake the loaves you plan to freeze slightly (such as by 5 minutes). This allows you to reheat them by baking them at full temperature. This is called ...


I do agree with NadjaCS's point of "olive oil that is drizzled over the top". I know with some pastry's you add multiple dimples to stop it rising. I could see the dimples in a Focaccia being used to keep the bread flatter.


I have read that the dimples are there to catch the olive oil that is drizzled over the top (sometimes water may also be sprayed) before baking. The little pools of olive oil soak in and further enhance the crust texture and flavor.


The theory is unlikely. The interior of dough rarely gets more than a few degrees above boiling, and it usually "stalls" for a significant amount of time in the 210-212F range. The only way to go above that is to dry the dough out completely, resulting in a cracker-like consistency. That's the reason why the crust has a different texture, color, etc. than ...


I would simply add it near the end baking. If you add it at the beginning it will almost certainly burn, as you said. Pop it on 5 minutes or so before you need to take the bread out and the honey will have a chance to 'bed in' and the almonds will toast a little (if that's what you want).


I would not use water. I would mix the honey and almonds with some butter. If you were going to bake at 350F or lower, you could brush on before baking. Focaccia is typically baked at significantly higher temperature and the honey and almonds would surely get too dark. There is a honey glaze on these dinner rolls. You could add the almonds and glaze during ...


The easiest method, and most common in a commercial setting, would be to add a small amount of yeast in addition to the sourdough starter. You will probably have to reformulate a bit, as the dough will mature faster leaving the starter less time to develop flavor. This is usually overcome by also increasing the proportion of starter (and adjusting the final ...


If you want high fat, there's a regional thing in West Virgnia of 'pepperoni rolls', which you can use as a basic dough and technique. You could likely adapt it for other fatty foods ... except for the bacon; I wouldn't use bacon, even if you pre-cooked it first, just because it'd be too firm. For the bacon, I'd cook it, break it into bits, and then stir ...


Short answer: no, you cannot without radically changing the recipe until it is something completely different. See my answer here for more information: http://cooking.stackexchange.com/a/32294/14401


The best way is to par bake the bread (until it's solid but not browned - about 50% of the cooking time) then freeze. If you let the par baked bread cool to room temperature and then freeze it unwrapped until it is hard. Once it's frozen wrap it in cling film (plastic wrap) and aluminium foil

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