Author Topic: I'm trying to find a recipe I can serve in 20 hrs or less? Anyone? Darn!!  (Read 536 times)

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Offline carl333

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Opps, My timing was off. I should have started yesterday. Can anyone help. tks
Carl

Offline carl333

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Opps, My timing was off. I should have started yesterday. Can anyone help. tks

I think I found one, but if someone has another, i'd like to try it also. tks

http://www.pizzamaking.com/forum/index.php?topic=20933.0
« Last Edit: March 27, 2015, 05:29:23 PM by carl333 »
Carl

Offline mitchjg

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http://divatasticgladiator.com/peter-reinharts-focaccia/

This guy published Peter Reinhart's recipe.  I would not do that, but he did - so go ahead and use it.  :)

It is my go-to focaccia and it is awesome.  20 hours is no big deal.  It is perfect for an overnight cold ferment.
Mitch

Offline carl333

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http://divatasticgladiator.com/peter-reinharts-focaccia/

This guy published Peter Reinhart's recipe.  I would not do that, but he did - so go ahead and use it.  :)

It is my go-to focaccia and it is awesome.  20 hours is no big deal.  It is perfect for an overnight cold ferment.

tks very much Mitch. I'm on it!!
Carl

Offline carl333

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tks very much Mitch. I'm on it!!

add 1.5 cups of herb oil on top prior to bake? YIKES, sounds like a lot. Should I tame it down?
Carl

Offline mitchjg

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That is wrong, just nonsense.

DO drizzle oil on the rising dough, as you are dimpling, as the recipe said.

1 1/2 cups of oil is just gibberish.  I did not bother reading the whole thing.  That is a made up thing on their part.

You should top it as you please once it is all spread out, risen or rising, etc.  You can just sprinkle on salt, or salt and rosemary.  You can put some olives on it.  Or some roasted garlic.  Some herb oil (haha, not 1 1/2 cups).  Bear in mind that if you put a lot of wet things on, like caramelized onions or tomato sauce, you will lose some rise.

I do not know what you planned on, thought about or intended, but for a nice focaccia, served with a meal, I like rosemary and salt.

If you put some slices of mozzarella on, followed by tomato sauce (in that order helps it rise more), then you suddenly have a very nice Sicilian pie.

But, you are correct - no 1 1/2 cups oil, that would be drowning the poor thing........
Mitch

Offline mitchjg

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Here is an example of a focaccia I made with this recipe.  Note how light the onion topping is...

http://www.pizzamaking.com/forum/index.php?topic=21830.msg358088#msg358088

And, below is a rosemary / salt one.




Mitch

Offline carl333

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That is wrong, just nonsense.

DO drizzle oil on the rising dough, as you are dimpling, as the recipe said.

1 1/2 cups of oil is just gibberish.  I did not bother reading the whole thing.  That is a made up thing on their part.

You should top it as you please once it is all spread out, risen or rising, etc.  You can just sprinkle on salt, or salt and rosemary.  You can put some olives on it.  Or some roasted garlic.  Some herb oil (haha, not 1 1/2 cups).  Bear in mind that if you put a lot of wet things on, like caramelized onions or tomato sauce, you will lose some rise.

I do not know what you planned on, thought about or intended, but for a nice focaccia, served with a meal, I like rosemary and salt.

If you put some slices of mozzarella on, followed by tomato sauce (in that order helps it rise more), then you suddenly have a very nice Sicilian pie.

But, you are correct - no 1 1/2 cups oil, that would be drowning the poor thing........

Whew! Good thing I asked. I try and stay true to recipes the 1st time out and experiment after. I want it simple. Thinking rosemary, a sprinkle of garlic salt a little parma, with a balsamic vin in EEVO and a marinara  sauce for dipping.
Carl

Offline carl333

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Here is an example of a focaccia I made with this recipe.  Note how light the onion topping is...

http://www.pizzamaking.com/forum/index.php?topic=21830.msg358088#msg358088

And, below is a rosemary / salt one.

Friggen awesome Mitch!
Carl

Offline mitchjg

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Go for it!  Same recipe....

Oh, DO use parchment paper your first time out, unless you are sure your pan is great at non-stick.  I had a couple of focaccia debacles a month or 2 ago when I braved it without parchment paper but my pans were not up to the task.  My new ones are!!!
Mitch


Offline mitchjg

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It has been more than 20  hours!  Did you change your mind?
Mitch

Offline carl333

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It has been more than 20  hours!  Did you change your mind?

Sorry for the late reply Mitch. Sure I tried it out and it was so totally awesome. My guests were so impressed they didn't believe I made it. I tried it in parallel with another recipe that uses molasses so the crumb was dark.   It didn't look quite as appetizing. Most kept running back to the recipe you shared with me. I loaded one half with olives the other with thinly sliced onion sprinkled with garlic powder, a dash of salt and some parma cheese.

I have a fav pizza dough folder with a couple of recipes. This one was just added. Tks for sharing Mitch   
Carl

Offline mitchjg

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Oh good.  I am glad it worked out!

Now that you have that under your belt (so to speak), take a look here:
http://www.pizzamaking.com/forum/index.php?topic=26286.msg352594#msg352594
and here:
http://www.pizzamaking.com/forum/index.php?topic=26286.msg352629#msg352629

You can see that this same dough and process can be used to make an excellent Sicilian pie (and you will see why I was highly recommending the parchment paper).  Basically, you prepare the dough exactly the way you did and then parbake it.  Then add the sauce and toppings and finish it off.

« Last Edit: March 31, 2015, 12:31:52 PM by mitchjg »
Mitch

Offline carl333

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Go for it!  Same recipe....

Oh, DO use parchment paper your first time out, unless you are sure your pan is great at non-stick.  I had a couple of focaccia debacles a month or 2 ago when I braved it without parchment paper but my pans were not up to the task.  My new ones are!!!

Mitch what pan did you buy and where if you don't mind me asking?

tks
Carl

Offline old_alex

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I highly recommend America’s test kitchen Focaccia:
You make the biga the night before, mix rest mix rest mix rest every 30 min. There is science to the method and they are 100% spot on.
So time wise it biga 2 min prep 8 hour rest, mix and rest about 2 hours, bake follow directions or about 6 min in your blackstone so about 10-11 hours.

Here is a link to the video.



I made it last weekend, in my blackstone oven, set about 500-525 F it takes about 6 min (it makes 2).
My wife daughter son and pastor (Calabrese Italian) were impressed. I have to say it rivals the Italian bakeries in Rhode Island and we have many and they are great. I am making it again for Easter (I am also making pizza Saturday so I bake the bread before then turn up the heat for Pizza). I should have pictures by Monday.

Online norma427

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Carl,

If you are ever looking for another recipe for focaccia RamirOk posted a good one at http://www.pizzamaking.com/forum/index.php?topic=16883.0  I tried RanirOk's version at Reply 26 http://www.pizzamaking.com/forum/index.php?topic=16883.msg165567#msg165567

Norma
Always working and looking for new information!

Offline mitchjg

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Mitch what pan did you buy and where if you don't mind me asking?

tks

I use these from sur la table
http://www.surlatable.com/product/PRO-1596204/Sur+La+Table+Classic+Nonstick+Jellyroll+Pans+Set+of+2+Half+Sheets

Everything releases easily and they are cheap.  I love 'em.
 I had trouble with seasoning steel pans but others here have been fine with them. 
Mitch

Offline old_alex

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Well took I shot and turns out; trying to scale does not work with America's Test Kitchen recipe I listed above. While good not as good as the first shot. Here are some pics still comes out like ciabatta but in this batch it  less airy. You should have seen the previous batch.
Because of the larger size, it takes about 9-10min in the Blackstone at about 500-525. I may shoot for a higher temp to boost the steam expansion and go back to the original recipe. My family is asking about white pizza, which is more like focaccia.

« Last Edit: April 05, 2015, 11:57:22 AM by old_alex »


 

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