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12

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 ...


9

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 ...


5

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 ...


3

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 ...


3

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 ...


3

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



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