The Fresh Loaf

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Can i skip out part of the proving?

mrmajeika's picture
mrmajeika

Can i skip out part of the proving?

I am making a recipe from Paul Hollywood's book for corriander, olive and onion bread. The recipe calls for the dough to be made in the usual way and then to leave to prove until doubled in size as with a usual bread recipe. It then tells you to knock back the dough and knead in the fillings then leave to rise for half an hour. Then knock it back, shape, add toppings and prove again until doubled in size. I am a bit short on time so will it be ok to leave out the second proving stage, the one where after the filling is added. So i will knead, prove, knock back, add fillings and then do final prove. Will it still turn out ok? Also the recipe calls for the onion to be added raw. Will it cook ok?

Also i want to make some sort of fancy butter to serve with it. Like a garlic butter for example. Any suggestions?

Finally, I am making a foccacia with rosemary and garlic. I was going to add some blue cheese to it, will this go well or is a bit too much?

Yerffej's picture
Yerffej

I am not familiar with the book or the recipe....however, really good bread is largely about proper technique.  If you shortcut the technique, the bread will suffer.

Jeff

Xenophon's picture
Xenophon

I think that following the original recipe would be best but if you're really short on time it should work.  I'd first mix the basic dough, using a machine and giving an energetic and quite long kneading at relatively high speed (first half slow, then fast) but adding perhaps a bit more yeast, let it rest for 30 minutes at 25 centigrade or so, then incorporate the fillings manually and proceed as you say.  It might take a bit longer to double, though.  But note that I don't know the recipe and am essentially flying blind.  If you make sure the onions aren't cut too large it shouldn't be a problem, else sauté them lightly or steam and let cool but keep them quite form or they'll turn to mush.  Just give it a try, that's the only way to find out.

In the foccacia the blue cheese should work well, just don't overdo it if it's a really pungent one and reduce the oil perhaps a bit if you incorporate the cheese in the dough vs sprinkling it on top.

MichaelH's picture
MichaelH

You really need to try these variations on your own..no one can predict how they will turn out. If a loaf doesn't turn out you are our a little time and money, butt you have learned something.

dabrownman's picture
dabrownman

be OK.  2 full rises should be enough even though it may be slightly different than what it would be with 3.I would caramelize the onions though since they taste so much better in bread that way.

I say go for itand let us know how it turns out.