The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Basic question

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msova's picture
msova

Basic question

Incredibly new to bread baking. I am endeavoring to recreate the amazing focaccia I remember from summers spent in my mothers native Genova as a youth. I have a few different recipes and such but mostly in the research phase right now. 

  My question: in my initial attempt, after initial rise whereby it successfully doubled in size, i put it on a bed of flour and proceeded to roll it out. Then upon lifting to place in oiled pan for a second rise, it mostly remained on the counter as I lifted up one end. just really stretchy. Couldn't support its own weight. (00 flour, fresh yeast, fdiaststic malt, etc). Forgive the incredible generality of the question. It probably doesn't have a simple answer without more info on what all I did/added. Thanks!

yy's picture
yy

Instead of putting the dough out onto the counter after the first rise, dump it directly onto the oiled baking pan. Then, instead of rolling it out, use your fingers to press down and degas the dough so that it spreads to the dimensions of your pan. This will make your life easier, and it will probably also result in a better crumb structure. Hope this helps.

msova's picture
msova

Thanks. Thats a pretty darn good idea. I was trying to do it like in this clip below. But it does seem unecessary. However, I must've done something wrong for it to be so incapable of being lifted up. I know there's a gazillion variables with dough. 

http://youtu.be/TIOcTgyuTIo