Hi there!
I have really gotten most of my sourdough baking to a good place, but I have a problem with focaccia sometimes and I'm wondering if you can advise me.
Sometimes when I do focaccia, I end up with a huge pocket of air near the top of the bread. I feel like I read that large air pockets are a result of overproofing -- would that be the case? Would that usually be overproofing during the bulk fermentation stage, or during final rise?
Or is there some other probable cause?
Thanks in advance!
Tracy
Oh and another question: does anyone have any concerns about adding caramelized onion to their focaccia for an overnight rise?
Either that or the air pocket is being introduced somehow. What's your method?
Foccacia doesn't have an overnight rise unless you mean the bulk ferment. Since you have mentioned adding onions to the overnight rise it sounds like the final proof.
Sorry, yes, I meant the bulk ferment. I was going to add the onions in the bulk ferment stage (last time I put them on top at the end, and they got a bit too dark, would like more flavour in the bread itself).
As far as method, I usually mix the dough (no autolyse) in the evening, do a few stretches and folds before bed, adding in any additions at this point if I'm using any -- and then let it bulk ferment overnight till about double. Then I place on a cookie sheet with oil, fold it into a rough rectangle, stretch it out a bit and dimple it, then let it proof till somewhat puffy (this usually takes quite a while for me, four hours or even more), dimple it again, and bake at 425 for about 25 minutes.
Sounds like the folding is causing an air pocket which expands when baked.
I'm sure this isn't nessary. Does it need to be shaped at all?
Oh interesting, I wouldn't have thought that. The recipe I follow instructions you to fold it in, I think just to help shape it into a rough rectangle. But I could omit. It doesn't really need shaping, though I usually use a pan larger than I need. But if I didn't shape it it would just mean that the edges were a bit more uneven, which isn't a problem, necessarily.
When I dimple mine before baking, it sort of distributes the bubbles. Some recipes advise over-dimpling (just because it feels fun) as you may lose too much air in the dough.
Dimple the dough with your fingers. There should not be large bubbles or air pockets.
I would not add caramelized onions onto a dough, followed by an overnight proof. Seems like the onions would dry out or melt into the dough. Also the onions could burn during the bake. I am not fond of baked-on toppings on bread as a general rule.
Butter, honey, etc after baking or toasting, yes indeed.