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Made focaccia today. Major dud. Does anyone have a terrific recipe for me to try?
- Thread starter traca
- Start date
melissa-dallas
Well-known member
This one's really good:
(And nobody start in on me about Jeff Smith-yes, I know...)
Sublimely crunchy and yummy right out of the oven. One of my friends said that the leftovers the next day were one of the best things she ever ate.
JEFF SMITH'S FOCACCIA ROMANA
2 envelopes fast-rising dry yeast
2 cups tepid water (90 degrees F)
2 tablespoons sugar
4 tablespoons olive oil
1/2 cup vegetable oil
1 teaspoon salt
5 1/2 cups unbleached white flour, divided use
3 cloves garlic, crushed
FOR TOPPING THE FOCACCIA:
1/4 cup olive oil
1 tablespoon whole rosemary
1 tablespoon Kosher salt
Dissolve the yeast in the tepid water. Add the sugar, olive oil, salad oil, and table salt. Mix in 3 cups of flour and whip (Smith uses a KitchenAid mixer for the whole dough-making process) until the dough begins to leave the sides of the mixing bowl, about 10 minutes.
Mix in remaining flour by hand or with a dough hook and knead the dough until it is smooth. Allow the dough to rise twice, right in the bowl, and punch down after each rising.
Oil 2 baking sheets, each 13x18 inches, and divide the dough between the 2 pans. Using your fingers, press the dough out to the edges of each pan. Allow to rise for about 30 minutes.
Preheat oven to 375 degrees F.
Brush with the crushed garlic mixed with the oil for topping. Sprinkle the rosemary and kosher salt on top.
Bake for about 30 minutes.
VARIATION FOR PIZZA AND RECIPE NOTES:
"The above recipe is for Focaccia Romana or Roman Focaccia, from Jeff Smith's The Frugal Gourmet Cooks Three Ancient Cuisines." He recommends it as the best dough for a pizza crust he's run across, and I must say it is both very easy and VERY good to eat. I halved the above recipe (but used the full amount of garlic, plus 2 cups of meaty red sauce, about 4 oz. of pepperoni, 8-9 fresh mushrooms and 8 ounces of whole-milk mozzarella) and the results were great. Lacking quick-rise yeast, I used regular yeast and just ate a little later -- no problem there. And of course, I made the dough into a pizza instead of a plain focaccia (which is like a thick pizza (also round, but thicker) but without toppings." - Ted Taylor
Makes 2 (13x18-inch) focaccias or pizzas
(And nobody start in on me about Jeff Smith-yes, I know...)
Sublimely crunchy and yummy right out of the oven. One of my friends said that the leftovers the next day were one of the best things she ever ate.
JEFF SMITH'S FOCACCIA ROMANA
2 envelopes fast-rising dry yeast
2 cups tepid water (90 degrees F)
2 tablespoons sugar
4 tablespoons olive oil
1/2 cup vegetable oil
1 teaspoon salt
5 1/2 cups unbleached white flour, divided use
3 cloves garlic, crushed
FOR TOPPING THE FOCACCIA:
1/4 cup olive oil
1 tablespoon whole rosemary
1 tablespoon Kosher salt
Dissolve the yeast in the tepid water. Add the sugar, olive oil, salad oil, and table salt. Mix in 3 cups of flour and whip (Smith uses a KitchenAid mixer for the whole dough-making process) until the dough begins to leave the sides of the mixing bowl, about 10 minutes.
Mix in remaining flour by hand or with a dough hook and knead the dough until it is smooth. Allow the dough to rise twice, right in the bowl, and punch down after each rising.
Oil 2 baking sheets, each 13x18 inches, and divide the dough between the 2 pans. Using your fingers, press the dough out to the edges of each pan. Allow to rise for about 30 minutes.
Preheat oven to 375 degrees F.
Brush with the crushed garlic mixed with the oil for topping. Sprinkle the rosemary and kosher salt on top.
Bake for about 30 minutes.
VARIATION FOR PIZZA AND RECIPE NOTES:
"The above recipe is for Focaccia Romana or Roman Focaccia, from Jeff Smith's The Frugal Gourmet Cooks Three Ancient Cuisines." He recommends it as the best dough for a pizza crust he's run across, and I must say it is both very easy and VERY good to eat. I halved the above recipe (but used the full amount of garlic, plus 2 cups of meaty red sauce, about 4 oz. of pepperoni, 8-9 fresh mushrooms and 8 ounces of whole-milk mozzarella) and the results were great. Lacking quick-rise yeast, I used regular yeast and just ate a little later -- no problem there. And of course, I made the dough into a pizza instead of a plain focaccia (which is like a thick pizza (also round, but thicker) but without toppings." - Ted Taylor
Makes 2 (13x18-inch) focaccias or pizzas
REC: Peter Reinhart's Basic Focaccia...
Basic Focaccia
Recipe By: Peter Reinhart
Serving Size: 12
Ingredients:
25 ounces bread flour, unbleached
2 1/2 cups cold water, at about 55degrees F
2 tablespoons granulated sugar, plus
1 teaspoon granulated sugar, (1 ounce total)
2 teaspoons table salt, or 3 1/2 teaspoons kosher salt
1 packet instant yeast, (1/4 ounce)
10 tablespoons extra-virgin olive oil
Coarse sea salt, or Kosher salt for sprinkling
Directions:
The day before baking, mix the dough and let it spend the night in the refrigerator. Combine the flour, water, sugar, salt, and yeast together In the large bowl of a stand mixer (use the paddle attachment, not the dough hook). Slowly mix until the ingredients form a ball around the paddle, about 30 seconds. Switch to the dough hook and mix on medium low for another 3 minutes. Stop the machine to scrape the dough off the hook; let it rest for 5 minutes and then mix on medium low for another 3 minutes, until the dough is relatively smooth. It will resemble melted mozzarella and be very sticky. If you stretch a small piece, it will barely hold together.
Coat a bowl large enough to hold the dough when it doubles in size with 1 tablespoon of the olive oil. Transfer the dough to the bowl and rotate the dough to coat it with the oil. Hold the bowl steady with one hand. Wet the other hand in water, grasp the dough and stretch it to nearly twice its size and then lay the stretched section back over the dough. Rotate the bowl a quarter turn and repeat this stretch-and-fold technique. Do this two more times so that you have rotated the bowl a full 360 degrees and stretched and folded the dough four times. Drizzle 1 tablespoon of the olive oil over the dough and flip it over. Seal the bowl with plastic wrap and refrigerate it overnight, or for at least three hours before baking, shape the focaccia and let it rise.
Remove the bowl of dough from the refrigerator and start shaping the focaccia 3 hours before you intend to bake it (2 hours on a warm day). The dough will have nearly doubled in size. Cover a 13x18-inch rimmed baking sheet with parchment or a silicone baking mat and coat the surface with 2 tablespoons of the olive oil. Gently slide a rubber spatula or a dough scraper under the dough and guide it out of the bowl onto the center of the pan. The dough will sink beneath its own weight, expelling some gas but retaining enough to keep an airy gluten network that will grow into nice holes.
Easy does it: The key to working with focaccia dough is a gentle hand. You want the dough to retain as much gas as possible, so that the focaccia develops its distinctive airy holes.
Drizzle 2 tablespoons of the olive oil on top of the dough. (Donít worry if some rolls off onto the pan; it will all be absorbed eventually.)
Dimple the entire dough surface, working from the center to the edges, pressing your fingertips straight down to create hollows in the dough while gently pushing the dough down and out toward the edges of the pan. At first you might only be able to spread the dough to cover about one-half to three-quarters of the pan. Donít force the dough when it begins to resist you. Set it aside to rest for 20 minutes. The oil will keep it from forming a crust.
After resting, drizzle another 2 tablespoons of olive oil over the doughís surface and dimple again. This time, you will be able to push the dough to fill or almost fill the entire pan. It should be about 1/4 to 1/2 inch thick. If it doesnít stay in the corners, donít worry; the dough will fill the corners as it rises.
Cover the dough loosely with oiled plastic wrap, put the pan on a rack to let air circulate around it, and let the dough rise at room temperature until itís about 11/2 times its original size and swells to about 1/4 inch above the rim of the pan. This will take 2 to 3 hours, depending on the temperature of the room.
Bake the focaccia and let it cool before serving. Thirty minutes before baking, heat your oven to 475∞F. Just before baking, gentry remove the plastic wrap and sprinkle a few pinches of coarse salt over the dough. Put the pan in the middle of the hot oven and reduce the heat to 450∞F. After 15 minutes, rotate the pan to ensure even baking. Check the dough after another 7 minutes. If itís done, it will be golden brown on top and, if you lift a corner of the dough, it will appear golden on the underside as well. If not, return the pan to the oven for another 1 to 2 minutes and check again. Set a cooling rack over a sheet of aluminum foil or parchment (to catch drippings). Use a metal spatula to release the dough from the sides of the pan. Slide the spatula under one end of the focaccia and jiggle it out of the pan onto the rack. If any oil remains in the pan, pour it evenly over the focacciaís surface. Carefully remove the parchment or silicone liner from beneath the focaccia. Let cool for 20 minutes before cutting and serving.
Source:
"The Baker's Apprentice"
Yield:
"1 13x18-inch loaf"
Notes:
NOTES : Yields a 13x18-inch loaf; makes 12 to 15 pieces. Although the making of this recipe is spread over two days, the actual hands-on time is quite short. After you mix the dough, it rises overnight in the refrigerator, where the cold dramatically slows yeast activity. This is the key to truly flavorful focaccia.
Basic Focaccia
Recipe By: Peter Reinhart
Serving Size: 12
Ingredients:
25 ounces bread flour, unbleached
2 1/2 cups cold water, at about 55degrees F
2 tablespoons granulated sugar, plus
1 teaspoon granulated sugar, (1 ounce total)
2 teaspoons table salt, or 3 1/2 teaspoons kosher salt
1 packet instant yeast, (1/4 ounce)
10 tablespoons extra-virgin olive oil
Coarse sea salt, or Kosher salt for sprinkling
Directions:
The day before baking, mix the dough and let it spend the night in the refrigerator. Combine the flour, water, sugar, salt, and yeast together In the large bowl of a stand mixer (use the paddle attachment, not the dough hook). Slowly mix until the ingredients form a ball around the paddle, about 30 seconds. Switch to the dough hook and mix on medium low for another 3 minutes. Stop the machine to scrape the dough off the hook; let it rest for 5 minutes and then mix on medium low for another 3 minutes, until the dough is relatively smooth. It will resemble melted mozzarella and be very sticky. If you stretch a small piece, it will barely hold together.
Coat a bowl large enough to hold the dough when it doubles in size with 1 tablespoon of the olive oil. Transfer the dough to the bowl and rotate the dough to coat it with the oil. Hold the bowl steady with one hand. Wet the other hand in water, grasp the dough and stretch it to nearly twice its size and then lay the stretched section back over the dough. Rotate the bowl a quarter turn and repeat this stretch-and-fold technique. Do this two more times so that you have rotated the bowl a full 360 degrees and stretched and folded the dough four times. Drizzle 1 tablespoon of the olive oil over the dough and flip it over. Seal the bowl with plastic wrap and refrigerate it overnight, or for at least three hours before baking, shape the focaccia and let it rise.
Remove the bowl of dough from the refrigerator and start shaping the focaccia 3 hours before you intend to bake it (2 hours on a warm day). The dough will have nearly doubled in size. Cover a 13x18-inch rimmed baking sheet with parchment or a silicone baking mat and coat the surface with 2 tablespoons of the olive oil. Gently slide a rubber spatula or a dough scraper under the dough and guide it out of the bowl onto the center of the pan. The dough will sink beneath its own weight, expelling some gas but retaining enough to keep an airy gluten network that will grow into nice holes.
Easy does it: The key to working with focaccia dough is a gentle hand. You want the dough to retain as much gas as possible, so that the focaccia develops its distinctive airy holes.
Drizzle 2 tablespoons of the olive oil on top of the dough. (Donít worry if some rolls off onto the pan; it will all be absorbed eventually.)
Dimple the entire dough surface, working from the center to the edges, pressing your fingertips straight down to create hollows in the dough while gently pushing the dough down and out toward the edges of the pan. At first you might only be able to spread the dough to cover about one-half to three-quarters of the pan. Donít force the dough when it begins to resist you. Set it aside to rest for 20 minutes. The oil will keep it from forming a crust.
After resting, drizzle another 2 tablespoons of olive oil over the doughís surface and dimple again. This time, you will be able to push the dough to fill or almost fill the entire pan. It should be about 1/4 to 1/2 inch thick. If it doesnít stay in the corners, donít worry; the dough will fill the corners as it rises.
Cover the dough loosely with oiled plastic wrap, put the pan on a rack to let air circulate around it, and let the dough rise at room temperature until itís about 11/2 times its original size and swells to about 1/4 inch above the rim of the pan. This will take 2 to 3 hours, depending on the temperature of the room.
Bake the focaccia and let it cool before serving. Thirty minutes before baking, heat your oven to 475∞F. Just before baking, gentry remove the plastic wrap and sprinkle a few pinches of coarse salt over the dough. Put the pan in the middle of the hot oven and reduce the heat to 450∞F. After 15 minutes, rotate the pan to ensure even baking. Check the dough after another 7 minutes. If itís done, it will be golden brown on top and, if you lift a corner of the dough, it will appear golden on the underside as well. If not, return the pan to the oven for another 1 to 2 minutes and check again. Set a cooling rack over a sheet of aluminum foil or parchment (to catch drippings). Use a metal spatula to release the dough from the sides of the pan. Slide the spatula under one end of the focaccia and jiggle it out of the pan onto the rack. If any oil remains in the pan, pour it evenly over the focacciaís surface. Carefully remove the parchment or silicone liner from beneath the focaccia. Let cool for 20 minutes before cutting and serving.
Source:
"The Baker's Apprentice"
Yield:
"1 13x18-inch loaf"
Notes:
NOTES : Yields a 13x18-inch loaf; makes 12 to 15 pieces. Although the making of this recipe is spread over two days, the actual hands-on time is quite short. After you mix the dough, it rises overnight in the refrigerator, where the cold dramatically slows yeast activity. This is the key to truly flavorful focaccia.
Two for you....
This is definitely the recipe I've made the most in my lifetime, not sure how many times I've baked it, sometimes with different toppings, but the recipe itself never failed (read the comments for my changes to the recipe, by the way)
http://bewitchingkitchen.com/2009/06/21/focaccia/
for a very hearty focaccia with added potatoes and olives in the dough (I only made it once)
http://bewitchingkitchen.com/2010/10/03/roasted-potato-and-olive-focaccia/
This is definitely the recipe I've made the most in my lifetime, not sure how many times I've baked it, sometimes with different toppings, but the recipe itself never failed (read the comments for my changes to the recipe, by the way)
http://bewitchingkitchen.com/2009/06/21/focaccia/
for a very hearty focaccia with added potatoes and olives in the dough (I only made it once)
http://bewitchingkitchen.com/2010/10/03/roasted-potato-and-olive-focaccia/
This was ranked by independent eaters as one of the best ever!
Didn't dig the anchovies too much, a bit of a salty combo with kalamata, but the dough is worth the effort, light airy, sublime!
A CI recipe, gasp!
Focacia with Olives and Anchovies
If you don’t have a baking stone, bake the bread on an overturned, preheated rimmed baking sheet set on the upper-middle oven rack.
Ingredients
Biga
1/2 cup (2 1/2 ounces) unbleached all-purpose flour
1/3 cup (2 2/3 ounces) warm water (100-110 degrees F)
1/4 teaspoon instant or rapid-rise yeast
Dough
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour , plus extra for shaping
1 1/4 cups (10 ounces) warm water (100-110 degrees F)
1 teaspoon instant or rapid-rise yeast
Kosher salt
4 tablespoons extra-virgin olive oil
1/2 cup pitted kalamata olives , coarsely chopped
4 minced anchovy fillets
1 teaspoon red pepper flakes
1/4 cup Pecorino Romano cheese , finely grated
Instructions
1. FOR THE BIGA: Combine flour, water, and yeast in large bowl and stir with wooden spoon until uniform mass forms and no dry flour remains, about 1 minute. Cover bowl tightly with plastic wrap and let stand at room temperature (about 70 degrees) overnight (at least 8 hours and up to 24 hours.) Use immediately or store in refrigerator for up to 3 days (allow to stand at room temperature 30 minutes before proceeding with recipe.)
2. FOR THE DOUGH: Stir flour, water, and yeast into biga with wooden spoon until uniform mass forms and no dry flour remains, about 1 minute. Cover with plastic wrap and let rise at room temperature for 15 minutes.
3. Sprinkle 2 teaspoons salt over dough; stir into dough until thoroughly incorporated, about 1 minute. Cover with plastic wrap and let rise at room temperature 30 minutes. Spray rubber spatula or bowl scraper with nonstick cooking spray; fold partially risen dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and fold dough 6 more times (total of 8 turns). Cover with plastic wrap and let rise for 30 minutes. Repeat folding, turning, and rising 2 more times, for total of three 30-minute rises. Meanwhile, adjust oven rack to upper-middle position, place baking stone on rack, and heat oven to 500 degrees at least 30 minutes before baking.
4. Gently transfer dough to lightly floured counter. Lightly dust top of dough with flour and divide in half. Shape each piece of dough into 5-inch round by gently tucking under edges. Coat two 9-inch round cake pans with 2 tablespoons olive oil each. Place round of dough in pan, top side down; slide dough around pan to coat bottom and sides, then flip over. Repeat with second piece of dough. Cover pans with plastic wrap and let rest for 5 minutes.
5. Using fingertips, press dough out toward edges of pan. (If dough resists stretching, let it relax for 5 to 10 minutes before trying again.) Using dinner fork, poke surface of dough 25 to 30 times, popping any large bubbles. Sprinkle olives, anchovy fillets, and red pepper flakes evenly over top of dough. Let dough rest until slightly bubbly, 5 to 10 minutes.
6. Place pans on baking stone and reduce oven temperature to 450 degrees. Bake until tops are golden brown, 25 to 28 minutes, switching placement of pans halfway through baking. Transfer pans to wire rack and sprinkle each focaccia with Pecorino Romano as soon as it is removed from oven. Let cool 5 minutes. Remove loaves from pan and return to wire rack. Brush tops with any oil remaining in pan. Let cool 30 minutes before serving.
The bread can be kept for up to 2 days well wrapped at room temperature or frozen for 2 months wrapped in foil and placed in a zipper-lock bag
Didn't dig the anchovies too much, a bit of a salty combo with kalamata, but the dough is worth the effort, light airy, sublime!
A CI recipe, gasp!
Focacia with Olives and Anchovies
If you don’t have a baking stone, bake the bread on an overturned, preheated rimmed baking sheet set on the upper-middle oven rack.
Ingredients
Biga
1/2 cup (2 1/2 ounces) unbleached all-purpose flour
1/3 cup (2 2/3 ounces) warm water (100-110 degrees F)
1/4 teaspoon instant or rapid-rise yeast
Dough
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour , plus extra for shaping
1 1/4 cups (10 ounces) warm water (100-110 degrees F)
1 teaspoon instant or rapid-rise yeast
Kosher salt
4 tablespoons extra-virgin olive oil
1/2 cup pitted kalamata olives , coarsely chopped
4 minced anchovy fillets
1 teaspoon red pepper flakes
1/4 cup Pecorino Romano cheese , finely grated
Instructions
1. FOR THE BIGA: Combine flour, water, and yeast in large bowl and stir with wooden spoon until uniform mass forms and no dry flour remains, about 1 minute. Cover bowl tightly with plastic wrap and let stand at room temperature (about 70 degrees) overnight (at least 8 hours and up to 24 hours.) Use immediately or store in refrigerator for up to 3 days (allow to stand at room temperature 30 minutes before proceeding with recipe.)
2. FOR THE DOUGH: Stir flour, water, and yeast into biga with wooden spoon until uniform mass forms and no dry flour remains, about 1 minute. Cover with plastic wrap and let rise at room temperature for 15 minutes.
3. Sprinkle 2 teaspoons salt over dough; stir into dough until thoroughly incorporated, about 1 minute. Cover with plastic wrap and let rise at room temperature 30 minutes. Spray rubber spatula or bowl scraper with nonstick cooking spray; fold partially risen dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and fold dough 6 more times (total of 8 turns). Cover with plastic wrap and let rise for 30 minutes. Repeat folding, turning, and rising 2 more times, for total of three 30-minute rises. Meanwhile, adjust oven rack to upper-middle position, place baking stone on rack, and heat oven to 500 degrees at least 30 minutes before baking.
4. Gently transfer dough to lightly floured counter. Lightly dust top of dough with flour and divide in half. Shape each piece of dough into 5-inch round by gently tucking under edges. Coat two 9-inch round cake pans with 2 tablespoons olive oil each. Place round of dough in pan, top side down; slide dough around pan to coat bottom and sides, then flip over. Repeat with second piece of dough. Cover pans with plastic wrap and let rest for 5 minutes.
5. Using fingertips, press dough out toward edges of pan. (If dough resists stretching, let it relax for 5 to 10 minutes before trying again.) Using dinner fork, poke surface of dough 25 to 30 times, popping any large bubbles. Sprinkle olives, anchovy fillets, and red pepper flakes evenly over top of dough. Let dough rest until slightly bubbly, 5 to 10 minutes.
6. Place pans on baking stone and reduce oven temperature to 450 degrees. Bake until tops are golden brown, 25 to 28 minutes, switching placement of pans halfway through baking. Transfer pans to wire rack and sprinkle each focaccia with Pecorino Romano as soon as it is removed from oven. Let cool 5 minutes. Remove loaves from pan and return to wire rack. Brush tops with any oil remaining in pan. Let cool 30 minutes before serving.
The bread can be kept for up to 2 days well wrapped at room temperature or frozen for 2 months wrapped in foil and placed in a zipper-lock bag
Sally, here is the direct link to the basic focaccia. can't wait to try this easy recipe. thanks
http://bewitchingkitchen.com/2009/06/21/focaccia/
http://bewitchingkitchen.com/2009/06/21/focaccia/
Here's one I make all the time: Fresh Sage Focaccia. If I'm catering, I like to roll out the dough
just before leaving the house, cover with plastic, let it rise in the car, turn the oven on upon arrival and bake on site. It smells so good with the fresh herbs and it's best eaten very fresh. The finished loaf with crispy sage leaves is really beautiful.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=2315
just before leaving the house, cover with plastic, let it rise in the car, turn the oven on upon arrival and bake on site. It smells so good with the fresh herbs and it's best eaten very fresh. The finished loaf with crispy sage leaves is really beautiful.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=2315
It didn't have a well-developed flavor and the texture wasn't all that great. A friend of mine owns
a bakery and she has a fabulous focaccia. I guess I had that in mind. I started looking at other recipes, trying to figure out why the one I made was lacking. I think it comes down to the biga, which I don't have (but will be starting one soon.)
I asked my friend what the method she used was, and it turns out, it is a biga. She sent me the recipe (score!) but it's scaled for restaurant use and makes 2 full-sized sheet pans.
http://www.epicurious.com/recipes/food/views/Thyme-Focaccia-and-Parmesan-Focaccia-14160
a bakery and she has a fabulous focaccia. I guess I had that in mind. I started looking at other recipes, trying to figure out why the one I made was lacking. I think it comes down to the biga, which I don't have (but will be starting one soon.)
I asked my friend what the method she used was, and it turns out, it is a biga. She sent me the recipe (score!) but it's scaled for restaurant use and makes 2 full-sized sheet pans.
http://www.epicurious.com/recipes/food/views/Thyme-Focaccia-and-Parmesan-Focaccia-14160
I currently have the dough doing a slow rise in the fridge...
My schedule being rather cramped today, I decided to try mixing up the dough yesterday evening and pop it into the fridge for an overnight rise.
I don't know yet if I'll be baking here before heading to the kids' house, or baking there.
Will let you know how it works out.
My schedule being rather cramped today, I decided to try mixing up the dough yesterday evening and pop it into the fridge for an overnight rise.
I don't know yet if I'll be baking here before heading to the kids' house, or baking there.
Will let you know how it works out.
Focaccia was baked on site...
I took the dough from the fridge around 2:30 , shaped it on a piece of parchment and placed it on a baking sheet, covered with plastic.
It made the 40 minute trip with no problem, and was baked at 6:00.
5 adults and 2 children polished it off...declaring it very yummy.
It may have been in the fridge a bit longer tha optimum, as it didn't rise as high as I thought it might in the baking, but the taste ans texture were nice.
Thank you, Joe.
I took the dough from the fridge around 2:30 , shaped it on a piece of parchment and placed it on a baking sheet, covered with plastic.
It made the 40 minute trip with no problem, and was baked at 6:00.
5 adults and 2 children polished it off...declaring it very yummy.
It may have been in the fridge a bit longer tha optimum, as it didn't rise as high as I thought it might in the baking, but the taste ans texture were nice.
Thank you, Joe.