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|Music City Missy||
Week 1 of yeast breadmaking - not quite a success - what should I do differently?
Joined: Dec 9, 2005
Posted to Thread #18094 at 3:14 pm on Apr 20, 2010
So I made focaccia and I decided to let it rise in the fridge most of the day rather than a short rise on the counter. I think a longer rise gives breads a more 'yeasty' flavor which I love.
Everything was going fine. It was beautiful. took pictures before popping into the oven. I topped it with caramelized onions, sun dried tomatoes that had been packed in oil, kalamata olives, pine nuts, goat cheese, rosemary and a little of my fresh pecorino/parmesan mixture. Preheated the oven at least 20 minutes while I waited for it to do it's second rise so it should have been ready.
Put it in the oven and it was looking wonderful. Took it out because it looked done on the top but when I lifted it up out of the pan with a spatula, the bottom had very little color so I returned it to the oven. BIG mistake!!! In just a few more minutes the caramelized onions that were getting a little toasty got burned and so did the sundried tomatoes. If it hadn't been for that, it was beautiful and the bread portion was still very good.
So I am not sure if something is wrong with my oven since it took longer. Or should I partially bake then top. Or should I loosely cover at some point. I definitely know NOT to fully caramelize the onions next time, just toss with oil and slightly cook so they aren't the dried up ones you see on some focaccias and pizzas. Or should I go free form and put on a hot pizza baking stone?
BTW - thanks everyone for the birthday wishes. DH is still feeling guilty and DD still hasn't remembered.
Other messages in this thread:
- 18094. Week 1 of yeast breadmaking - not quite a success - what should I do differently? - Music City Missy - 3:14pm on 04/20/10 (5)
- I use a pizza stone when I make focaccia - CathyZ from Kauai - 3:57pm on 04/20/10
- What I do these days is line a rimless cookie sheet with parchment - desertjean - 11:51am on 04/22/10
- I usually bake mine for 5 minutes without any topping. Then, - BobbiJoAZ - 2:45pm on 04/22/10
- Did you bring your focaccia back to room temperature before you put it in the oven? - EvaN - 7:36am on 04/24/10
- I think I'd combine parchment with the baking stone...for transfer ease! [NT] - Glennis_NoCA - 3:05pm on 05/01/10