Re: Oily bottomed bread

On Tue, 2 Dec 2003 15:40:39 -0700
"Bryan Havenstein" <[EMAIL PROTECTED]> wrote:

> How can I get bread to turn out with a bottom similar to Pizza Hut pan
> pizza?  Whole Foods here has some small breads (sort of
> focaccia/ciabatta like) that are topped with asiago cheese.  The
> bottom is very oily and crispy, sort of like it is fried.
>
> I made some focaccia and put it in a pan sitting in what I thought was
> quite a bit of oil.  When baked, it did absorb the oil and it could be
> tasted in the bread, however, it had normal bread consistency, and not
> that crispy, fried texture I'm looking for.


        Simple, all you need is a 475 degree convection conveyor oven, and a
third of a cup of canola oil in the bottom of the pan. (Yeah, it's sort
of like it's fried because it's sort of fried)

        The pan dough is hydrated to just on the edge of sticky. By the time it
comes out of the proofer, it is pretty sticky. When it over-proofs, it
leaves bits of dough stuck to the rack above them. It's a very
light-weight, fluffy dough.