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Author Topic: Focaccia rising in pan  (Read 651 times)

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Offline pizzaman1

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Focaccia rising in pan
« on: September 20, 2020, 12:06:10 AM »
Iíve been watching some focaccia recipe videos on YouTube, Iím wanting to experiment but i have a question before I give it a go! Some people place the dough in the pan and donít let the dough rise before baking, others will tip the focaccia and let rise in the pan before baking! What is the difference? Do I need to let the dough rise in pan before baking?

Offline Pizza_Not_War

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Re: Focaccia rising in pan
« Reply #1 on: September 20, 2020, 12:29:13 AM »
I've always allowed the Focaccia to rise in the pan. Do you have an example recipe that doesn't do that?

Offline merge03

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Re: Focaccia rising in pan
« Reply #2 on: September 20, 2020, 09:08:50 PM »
I make the dough with a sourdough yeast.
Then I place the just made dough into the pan and cold ferment 44 hrs at 57F, then 4 hrs at RT. 
Then bake at 460F. 

Offline The Dough Doctor

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Re: Focaccia rising in pan
« Reply #3 on: September 20, 2020, 10:06:03 PM »
I always let it rise in the pan before baking. What do you mean by "others will TIP the focaccia"? Did you mean "top"? I always allow the dough to rise in the pan before topping as this prevents any possibility of moisture migration into the dough during the proofing period.
Tom Lehmann/The Dough Doctor

Offline pizzaman1

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Re: Focaccia rising in pan
« Reply #4 on: September 22, 2020, 01:03:35 AM »
Yes I meant top not tip! Whatís the main reason why we need to let dough rise in pan before baking? Thanks

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Offline amolapizza

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Re: Focaccia rising in pan
« Reply #5 on: September 22, 2020, 04:49:06 AM »
FWIW, Italians make a distinction between pizza in teglia and foccacia.  The first doesn't rise in the pan while the second does.  A pizza in teglia has a more open crumb, while the foccacia has smaller and more evenly distributed alveoli.
Jack

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Offline The Dough Doctor

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Re: Focaccia rising in pan
« Reply #6 on: September 22, 2020, 01:42:27 PM »
I like to think of foccacia like a bread, where you have to allow the dough to proof/rise in the pan before baking.
Tom Lehmann/The Dough Doctor

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