im cooking focaccia bread and the recipe call for deflating the bread but i have no clue how to deflate bread...can someone help?
2007-01-29 14:52:40 · 8 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Punch down with fist and then tuck in all to make a nice round of dough. Sometimes after you do this the recipe calls for it to rise again. If not, use the dough after you deflated it.
2007-01-29 14:57:25 · answer #1 · answered by kedi 2 · 0⤊ 0⤋
It sounds like this is after you have let the bread rise, but before you put in the pan.
With regular breads, after the first rising, you punch the dough back down, turn it out onto the counter, and knead it a little bit more. With Focaccia being a flat bread you would do this right before spreading or rolling it out for baking.
2007-01-29 15:02:22 · answer #2 · answered by sandyblondegirl 7 · 0⤊ 0⤋
I think you mean after it rests and rises you need to "punch" the dough down. This takes the air out of the risen dough.
Next for the bread roll it out about 1" thick and transfer it to a floured baking sheet. Push out the dough to fill the sheet and sprinkle it with olive oil and whatever you're going to put ontop of the focaccia. Push your fingers (spread them open) and push them into the dough, this is how you'll get all those great dimples in the focaccia. All the goodies will pool a bit in them. Yum. Hope this helps.
2007-01-29 15:08:12 · answer #3 · answered by foodoflovebaby 2 · 0⤊ 0⤋
Poke holes in it with the end of a fork or something similar, at about 1 inch intervals. It's just to let the air out of it so that bakes more densely.
I'm assuming that you've already rolled it out and placed it on the baking sheet, then let it sit. That's the way I've made focaccia, so that's the way to do it, if that fits the recipe you're using.
Polly
2007-01-29 15:05:47 · answer #4 · answered by Polly 4 · 0⤊ 0⤋
After you let the dough rise, punch it down with your fist before making the focacia bread.
2007-01-29 15:15:57 · answer #5 · answered by julie 5 · 0⤊ 0⤋
Punch it down with your fist. Seriously - all you're doing is giving it a light poke in the middle to release the gas preparatory to kneading it again briefly and then setting it aside and letting it rise for the second and final time.
2007-01-29 14:59:39 · answer #6 · answered by Anonymous · 0⤊ 0⤋
After the bread has it's first "proofing" (when it rises,) you "punch it down," which is exactly what it sounds like.
2007-01-29 14:58:58 · answer #7 · answered by kitttyinct.@sbcglobal.net 3 · 0⤊ 0⤋
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2007-01-29 15:16:16 · answer #8 · answered by Anonymous · 0⤊ 0⤋