The Fresh Loaf

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Sandwich Focaccia Dough Weight for Half Sheet Tray

dwfender's picture
dwfender

Sandwich Focaccia Dough Weight for Half Sheet Tray

Hi Everyone!

 

It's been ages since I've posted to this forum, and I'm happy very happy to be back on the site. Such an amazing database of knowledge and experience.

I'm currently working on a recipe for a sandwich on Focaccia bread, and I'm hoping for a little guidance from someone who may have done this before. I have a focaccia dough that we currently divide and shape into 18x13 (half) sheet trays. 2 trays are baked every morning for bread service that evening. I wanted to use the same dough and toppings etc for a sandwich. 

I'd like to bake the dough in the same half sheet trays and I'm wondering if anyone has any recommended dough weights for it. The weight the guys are currently dividing at is much too thin to accurately and consistently sliced for sandwiches. 

Apologies for the long explanation and thanks for anyone who contributes! 

Best,
Dan

garybcookin's picture
garybcookin

What are you using for your bread at this time? The recipe I use for my Focaccia I scale 3 lbs for when I am going to cut for sandwich use. I hope this helps.