Experimenting with the BM - focaccia
 

OK, I retrieved my rather ancient bread machine (BM) from the pantry
this evening due to an unexplained craving <VBG>. Will try to make some
focaccia for the first time ever. I'll know in a few hours if the
effort was worth the time after it bakes in the oven ;> Heh, this BM
hasn't been used in years, literally!

Sky

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Experimenting with the BM - focaccia
 

On Sep 7, 5:48*pm, Sky > wrote:
> OK, I retrieved my rather ancient bread machine (BM) from the pantry
> this evening due to an unexplained craving <VBG>. *Will try to make some
> focaccia for the first time ever. *I'll know in a few hours if the
> effort was worth the time after it bakes in the oven ;> *Heh, this BM
> hasn't been used in years, literally!

I am *so* glad to find out that by BM you meant Bread Machine. It
means something quite different in my family, and it would have no
place in making foccacia.

Experimenting with the BM - focaccia
 

Sky wrote:
>
>OK, I retrieved my rather ancient bread machine (BM) from the pantry
>this evening due to an unexplained craving <VBG>. Will try to make some
>focaccia for the first time ever. I'll know in a few hours if the
>effort was worth the time after it bakes in the oven ;> Heh, this BM
>hasn't been used in years, literally!

I believe you, otherwise you'd call it an ABM instead of a Bowel
Movement. LOL

Experimenting with the BM - focaccia
 

On 9/7/2012 9:09 PM, Brooklyn1 wrote:
> Sky wrote:
>>
>> OK, I retrieved my rather ancient bread machine (BM) from the pantry
>> this evening due to an unexplained craving <VBG>. Will try to make some
>> focaccia for the first time ever. I'll know in a few hours if the
>> effort was worth the time after it bakes in the oven ;> Heh, this BM
>> hasn't been used in years, literally!
>
> I believe you, otherwise you'd call it an ABM instead of a Bowel
> Movement. LOL

Er, ooops! <G> I meant ABM - heheheh - sorry about that ;)

Sky

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Experimenting with the BM - focaccia
 

On 9/7/2012 8:58 PM, spamtrap1888 wrote:
> On Sep 7, 5:48 pm, Sky > wrote:
>
>> OK, I retrieved my rather ancient bread machine (BM) from the pantry
>> this evening due to an unexplained craving <VBG>. Will try to make some
>> focaccia for the first time ever. I'll know in a few hours if the
>> effort was worth the time after it bakes in the oven ;> Heh, this BM
>> hasn't been used in years, literally!
>
> I am *so* glad to find out that by BM you meant Bread Machine. It
> means something quite different in my family, and it would have no
> place in making foccacia.

Ruhroh! Seems I should've used ABM for automatic bread machine - my bad ;>

Sky

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Experimenting with the BM - focaccia
 

Sky wrote:
>Brooklyn1 wrote:
>> Sky wrote:
>>>
>>> OK, I retrieved my rather ancient bread machine (BM) from the pantry
>>> this evening due to an unexplained craving <VBG>. Will try to make some
>>> focaccia for the first time ever. I'll know in a few hours if the
>>> effort was worth the time after it bakes in the oven ;> Heh, this BM
>>> hasn't been used in years, literally!
>>
>> I believe you, otherwise you'd call it an ABM instead of a Bowel
>> Movement. LOL
>
>Er, ooops! <G> I meant ABM - heheheh - sorry about that ;)

You got so excited.
Not to worry, everybody goes... enjoy the go, Sky Bear! hehe

Followup: Experimenting with the ABM - focaccia
 

On 9/7/2012 7:48 PM, Sky wrote:
> OK, I retrieved my rather ancient bread machine (BM) from the pantry
> this evening due to an unexplained craving <VBG>. Will try to make some
> focaccia for the first time ever. I'll know in a few hours if the
> effort was worth the time after it bakes in the oven ;> Heh, this BM
> hasn't been used in years, literally!

Well, my first attempt (and only one, so far) to make an ABM focaccia
dough was not a failure, but it was not a success either ;) So, I
suppose it turned out OK. The end result was a bit too much like
'regular' bread than it was focaccia. Next time, I'll be sure to use
more garlic in the dough. And, I'll use more EVOO on the dough and in
the pan to cook the focaccia. So far, not so bad!

Sky

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Followup: Experimenting with the ABM - focaccia
 

On Fri, 07 Sep 2012 23:15:09 -0500, Sky >
wrote:

> On 9/7/2012 7:48 PM, Sky wrote:
> > OK, I retrieved my rather ancient bread machine (BM) from the pantry
> > this evening due to an unexplained craving <VBG>. Will try to make some
> > focaccia for the first time ever. I'll know in a few hours if the
> > effort was worth the time after it bakes in the oven ;> Heh, this BM
> > hasn't been used in years, literally!
>
> Well, my first attempt (and only one, so far) to make an ABM focaccia
> dough was not a failure, but it was not a success either ;) So, I
> suppose it turned out OK. The end result was a bit too much like
> 'regular' bread than it was focaccia. Next time, I'll be sure to use
> more garlic in the dough. And, I'll use more EVOO on the dough and in
> the pan to cook the focaccia. So far, not so bad!
>
How many times did you let it rise?


--
Food is an important part of a balanced diet.

Followup: Experimenting with the ABM - focaccia
 

On Fri, 07 Sep 2012 23:15:09 -0500, Sky >
wrote:

>On 9/7/2012 7:48 PM, Sky wrote:
>> OK, I retrieved my rather ancient bread machine (BM) from the pantry
>> this evening due to an unexplained craving <VBG>. Will try to make some
>> focaccia for the first time ever. I'll know in a few hours if the
>> effort was worth the time after it bakes in the oven ;> Heh, this BM
>> hasn't been used in years, literally!
>
>Well, my first attempt (and only one, so far) to make an ABM focaccia
>dough was not a failure, but it was not a success either ;) So, I
>suppose it turned out OK. The end result was a bit too much like
>'regular' bread than it was focaccia. Next time, I'll be sure to use
>more garlic in the dough. And, I'll use more EVOO on the dough and in
>the pan to cook the focaccia. So far, not so bad!


Follow a bagel dough recipe, use hard wheat flour, knead once and do a
retarded rise in the fridge. It's a very stiff dough, you'd be better
off kneading by hand, you'll save wear and tear on your ABM and you'll
enhance your bosom. ;) My grandma used to swear that kneading dough
for bread by hand every day was responsible for her eighteen year
old's bust.

Followup: Experimenting with the ABM - focaccia
 

On 9/8/2012 1:41 AM, sf wrote:
> On Fri, 07 Sep 2012 23:15:09 -0500, Sky >
> wrote:
>
>> On 9/7/2012 7:48 PM, Sky wrote:
>>> OK, I retrieved my rather ancient bread machine (BM) from the pantry
>>> this evening due to an unexplained craving <VBG>. Will try to make some
>>> focaccia for the first time ever. I'll know in a few hours if the
>>> effort was worth the time after it bakes in the oven ;> Heh, this BM
>>> hasn't been used in years, literally!
>>
>> Well, my first attempt (and only one, so far) to make an ABM focaccia
>> dough was not a failure, but it was not a success either ;) So, I
>> suppose it turned out OK. The end result was a bit too much like
>> 'regular' bread than it was focaccia. Next time, I'll be sure to use
>> more garlic in the dough. And, I'll use more EVOO on the dough and in
>> the pan to cook the focaccia. So far, not so bad!
>>
> How many times did you let it rise?

Twice.

Sky


--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Followup: Experimenting with the ABM - focaccia
 

On Sat, 08 Sep 2012 14:27:07 -0500, Sky >
wrote:

> On 9/8/2012 1:41 AM, sf wrote:
> > On Fri, 07 Sep 2012 23:15:09 -0500, Sky >
> > wrote:
> >
> >> On 9/7/2012 7:48 PM, Sky wrote:
> >>> OK, I retrieved my rather ancient bread machine (BM) from the pantry
> >>> this evening due to an unexplained craving <VBG>. Will try to make some
> >>> focaccia for the first time ever. I'll know in a few hours if the
> >>> effort was worth the time after it bakes in the oven ;> Heh, this BM
> >>> hasn't been used in years, literally!
> >>
> >> Well, my first attempt (and only one, so far) to make an ABM focaccia
> >> dough was not a failure, but it was not a success either ;) So, I
> >> suppose it turned out OK. The end result was a bit too much like
> >> 'regular' bread than it was focaccia. Next time, I'll be sure to use
> >> more garlic in the dough. And, I'll use more EVOO on the dough and in
> >> the pan to cook the focaccia. So far, not so bad!
> >>
> > How many times did you let it rise?
>
> Twice.
>
It's been a while since I've made focaccia, but rising too much has
everything to do with how bready (soft and poofy) it is... so next
time, just let it rise once and see if that helps any. If not, the
dough recipe itself might be at fault. An alternative would be to try
using a larger pan or making less dough next time.

--
Food is an important part of a balanced diet.

Followup: Experimenting with the ABM - focaccia
 

On 9/8/2012 4:24 PM, sf wrote:
> On Sat, 08 Sep 2012 14:27:07 -0500, Sky >
> wrote:
>
>> On 9/8/2012 1:41 AM, sf wrote:
>>>
>>> How many times did you let it rise?
>>
>> Twice.
>>
> It's been a while since I've made focaccia, but rising too much has
> everything to do with how bready (soft and poofy) it is... so next
> time, just let it rise once and see if that helps any. If not, the
> dough recipe itself might be at fault. An alternative would be to try
> using a larger pan or making less dough next time.

Will do. My experience with making any sorts of breads is very limited.
I followed the recipe in the ABM booklet practically to the letter
(well, I did omit the rosemary ingredient). I purchased some "White
Lily" bread flour today, so I imagine that will make a difference for my
next attempt, too.

Sky


--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Followup: Experimenting with the ABM - focaccia
 

On Sat, 08 Sep 2012 17:35:03 -0500, Sky >
wrote:

> Will do. My experience with making any sorts of breads is very limited.
> I followed the recipe in the ABM booklet practically to the letter
> (well, I did omit the rosemary ingredient). I purchased some "White
> Lily" bread flour today, so I imagine that will make a difference for my
> next attempt, too.

I think you should save your White Lily for biscuits. Focaccia is
supposed to be on the dense side without being heavy: hearty, not
light and delicate. I use General Mills plain old unbleached
all-purpose and it does the trick for me. We do occasionally see King
Arthur out here, but it's usually all just purpose too.

If you have any questions that are not centered around the bread
machine, just FB me sometime. I reformatted the computer last week
and haven't reconfigured CZ for chat yet.

Wondering why you're using a bread machine and not your food
processor.

--
Food is an important part of a balanced diet.

Followup: Experimenting with the ABM - focaccia
 

On Sat, 08 Sep 2012 16:14:05 -0700, sf > wrote:

>On Sat, 08 Sep 2012 17:35:03 -0500, Sky >
>wrote:
>
>> Will do. My experience with making any sorts of breads is very limited.
>> I followed the recipe in the ABM booklet practically to the letter
>> (well, I did omit the rosemary ingredient). I purchased some "White
>> Lily" bread flour today, so I imagine that will make a difference for my
>> next attempt, too.
>
>I think you should save your White Lily for biscuits. Focaccia is
>supposed to be on the dense side without being heavy: hearty, not
>light and delicate. I use General Mills plain old unbleached
>all-purpose and it does the trick for me. We do occasionally see King
>Arthur out here, but it's usually all just purpose too.
>
>If you have any questions that are not centered around the bread
>machine, just FB me sometime. I reformatted the computer last week
>and haven't reconfigured CZ for chat yet.
>
>Wondering why you're using a bread machine and not your food
>processor.

I don't think White Lily bread flour would be good for biscuits.
Janet US

Followup: Experimenting with the ABM - focaccia
 

On Sat, 08 Sep 2012 17:18:39 -0600, Janet Bostwick
> wrote:

> On Sat, 08 Sep 2012 16:14:05 -0700, sf > wrote:
>
> >On Sat, 08 Sep 2012 17:35:03 -0500, Sky >
> >wrote:
> >
> >> Will do. My experience with making any sorts of breads is very limited.
> >> I followed the recipe in the ABM booklet practically to the letter
> >> (well, I did omit the rosemary ingredient). I purchased some "White
> >> Lily" bread flour today, so I imagine that will make a difference for my
> >> next attempt, too.
> >
> >I think you should save your White Lily for biscuits. Focaccia is
> >supposed to be on the dense side without being heavy: hearty, not
> >light and delicate. I use General Mills plain old unbleached
> >all-purpose and it does the trick for me. We do occasionally see King
> >Arthur out here, but it's usually all just purpose too.
> >
> >If you have any questions that are not centered around the bread
> >machine, just FB me sometime. I reformatted the computer last week
> >and haven't reconfigured CZ for chat yet.
> >
> >Wondering why you're using a bread machine and not your food
> >processor.
>
> I don't think White Lily bread flour would be good for biscuits.
> Janet US

I don't trust White Lily to be anything other than soft, no matter
what they call it.

--
Food is an important part of a balanced diet.