My grocery store sells bread that isn’t completely finished cooking. You must bake it about 15 extra minutes before you serve it. The advantage to this is that you end up with bread that smells and tastes fresh baked.
I’d like to do something similar on Tuesday. I know how to make a really good Focaccia bread from scratch, but I won’t have time to do so after work. Is it possible to cook it on Monday until it’s almost done then finish it on Tuesday so it tastes fresh?
Can’t you just put the dough in the fridge after the first rise, then bake when needed?
I havent done it, but after mixing and kneed, you can freeze?
I read about it.
The bread that you buy that gets finished off in the oven is fully baked, but not to the browned stage. If you can manage to pull the focaccia out of the oven right at that point while the outside is still whiteish, you’ll be fine finishing it off later.
Great idea! I hadn’t thought about that but this is exactly what I do with pizza dough. I like NeedsCoffee’s idea a little better though because it’s faster. I want to have most everything as close to finished as possible before Tuesday so that I can still cook everything on Tuesday for the proper flavor but not spend a much time doing so.