Scaling: Italian
bread and focaccia @ 1 lb., round for bench proof.
Hoagies @ 4 ozs. for 7-in. rolls
Hoagies @ 10 ozs. for 10-in. rolls
Bench Proof: 20
minutes
Shaping: Italian
bread is shaped into an oblong loaf.
Focaccia is rolled out either to a round or a rectangle.
Hoagies are shaped in an oblong blunt end loaf.
Finishing: Italian
bread is slashed with one elliptical long cut.
Focaccia is docked with your fingers, brushed with olive oil and
garnished as instructed.
Hoagies are slashed with one elliptical long cut.
| Baking: |
Temperature: |
450ºF |
|
Steam
time: |
15 seconds |
|
Baking
time: |
30 minutes |
| |
|
|
| Cooling: |
On
wire racks |
|
|
|
Note: Focaccia has a
topping of olive oil mixed with herbs and/or olives. Olives and
sun-dried tomatoes also may be in the dough.
