Rise to me: The Bread Thread

The Something Awful Forums > Discussion > Goons with Spoons > Rise to me: The Bread Thread

Daily Forecast: Dec 25, 2008; by R. Guyovich

I work at Panera. All the cafes do bake their bread fresh every day, but it comes pre-mixed from a commissary and the dough is sent to us via truck. I guess because the equipment to mix the dough ourselves would make the cafes way too big? Still makes me sad. I do real baking all the time at home and I love it. Breads, cakes, pastries. Love all of it.

Super basic recipe but I still wanted to share it. Made it yesterday and it made the entire apartment smell like heaven. This is the only good thing I got out of culinary school. I was lucky enough to be able to learn from a world-class chef, the kind of guy who could be Gordon Ramsay famous if he wanted to, and this is his personal foccaccia recipe. I guess he was teaching a culinary school class for like only one year because he wanted to experience it.

quote:

Focaccia Bread
Makes a full sheet pan
Ingredients:

28 oz Water
2 oz Fresh Yeast (or three packets of active dry yeast, two if halving recipe)
2 Tbl Sugar
2 Tbl Salt
1 Cup Olive Oil
36 Ounces Bread Flour (works out to 8 cups if using all-purpose)
1 Tbl Rosemary

1. Preheat oven to 375
2. Prepare a sheet pan with parchment and olive oil.
3. In a large bowl or mixer, combine all ingredients until well incorporated.
3. Pour dough (it should be very liquid) into a pan and let it proof at room temp.
4. When proofed, stretch dough with fingers and dust with sea salt and herbs of choice.
5. Bake at 375 for 30-35 minutes (20-25 if halving the recipe)

Myself, I add 2 Tbl of cracked black pepper to the dough and then cover the top with minced olives (your choice which kind) before baking.

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The Something Awful Forums > Discussion > Goons with Spoons > Rise to me: The Bread Thread