The Fresh Loaf

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Help - I dropped my dough on the floor... Need a QUICK recipe

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mamatojade's picture
mamatojade

Help - I dropped my dough on the floor... Need a QUICK recipe

I just pulled my PR Pain a L'Ancienne Focaccia out of the fridge to shape it and let it rest and dropped it on the floor and broke the bowl.


 


I need to bring bread to a party tonight - does anybody have a link to a quick bread dough that I can mix, rise and put in the oven in 5.5 hours?


 

mrfrost's picture
mrfrost

Try this. It has come out as pictured the couple times I've tried it. Don't worry about the "optional" ingredients, especially the Pizza Dough Flavor. It will add to the flavor if you have some kind of cheese powder, or even grated parmesan cheese. And you can make your own Italian seasonings, or season and top as desired.


Shouldn't take much over 2 - 3 hours. I does need to be baked in pans though.


http://www.kingarthurflour.com/recipes/blitz-bread-no-fuss-focaccia-recipe

mamatojade's picture
mamatojade

This is perfect - thank-you!

SylviaH's picture
SylviaH

ADDED:   Sorry you need to have an overnight Biga....recipe is at the http://www.Kingarthurflour.com under recipes.  I have it pictured in my last post..made with yeast.  But you should hurry.


Challah would be very nice

OldWoodenSpoon's picture
OldWoodenSpoon

You could try something like a straight dough Pain Ordinaire...  Just plain bread.  Use salt, water, flour and yeast at your usual hydration.  Mix it and then knead by hand or machine to develop the gluten.  Give it an hour and a half, or two hours of bulk fermentation, depending on how you are doing on your timeline, then shape it, proof it and bake it.  It is not very "romantic", and the flavor will not be as deep or involved as it would be if you had time for a pre-ferment, extended fermentation and other such good things.  It will still be a great deal better (IMHO) than store bread, and certainly beats the daylights out of no bread at all!


Best of luck to you on whatever you decide to do
OldWoodenSpoon

butterflygrooves's picture
butterflygrooves

3 cups bread flour (or AP flour) - more may be needed for dough consistency
1/3 cup olive oil
2 1/4 tsp active dry yeast
1 1/2 cups lukewarm water
1/4 cup chopped fresh rosemary
3-6 cloves minced garlic
1 tsp salt
2 tsp kosher or sea salt
1 tbsp sugar


Mix together the water, yeast, sugar and half of the rosemary.  Add 1 tsp salt to the flour, then add the flour and salt to the yeast mixture, slowly, until the dough is able to form a ball.  Knead on a well floured board for 10 minutes.  Place dough in a well oiled bowl, cover, and let sit in a warm place until it doubles (about an hour).


Mix together the oil, rosemary, and garlic.  Punch dough down and knead a few times to make it easy to handle.  Shape dough into 2 loaves and place several inches apart on a baking sheet (or in two 9 inch round pans, see note below).  Score the loaves and pour the oil mixture on top.  Sprinkle each loaf with the kosher salt.  Allow to rise for 30 minutes.


Preheat oven to 350F.  Bake for 15 minutes, until golden.


* If using 9 inch pans, skip scoring and dimple dough deeply with your fingertips, pour oil mixture over.  Continue as directed above.

mrfrost's picture
mrfrost

Just practicing editing and posting videos so I'll give this one a try. Looks simple, quick, and delicious. Looks like it will take about 3 1/2 hours. From Food Network:


Ingredients

  • 1 3/4 cups warm water

  • 1 package active dry yeast

  • 1 tablespoon sugar

  • 5 cups all-purpose flour, plus additional for kneading

  • 1 tablespoon kosher salt, plus coarse sea salt, for sprinkling

  • 1 cup extra-virgin olive oil, divided


Directions

Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.

In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.

Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.

Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.

Coat a jelly roll pan with the remaining 1/2 cup olive oil. (Chef's Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!).

Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)

Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.

Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.