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Old 12-30-2009, 11:16 AM   #11
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I just happened to recognize the recipe... believe me, that doesn't happen very often!!!
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Old 12-30-2009, 12:21 PM   #12
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Here is a site with some good info: Troubleshooting Bread Baking Problems

One thing about your recipe is that while it is proofing the 2nd time (the 2nd rise) it is not supported on the sides so it will not just poof UP - part of it's poof is spreading out, so it will not rise like a loaf of bread baked in a pan. It might have turned out just as it was supposed to - just not what you were expecting. I know I experienced the same thing the first time I tried to make Focaccia using, if I remember right, a recipe almost identical to the one you used. It was perfect - just didn't turn out like I was expecting.

Now, for the rolls ... they are really just little loaves. You can use the same recipe if you wish, and then shape them the way you want. How far apart you space them will affect how they rise during the 2nd proofing (if they are close together they will support each other on the sides and will rise up more than if they are spaced farther apart where they will spread more. Baking time will also be reduced - based on the size of your rolls.

Hope this helps. And don't be discouraged ... baking bread is a fun learning experience. Trust me - my first attempt on my own back in the early 70's was, well, let's just say they made wonderful door stops!
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Old 12-30-2009, 12:44 PM   #13
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Quote:
Originally Posted by Michael in FtW View Post
...let's just say they made wonderful door stops!
Amen! At one time my uncle, the contractor, after one particularly bad couple of loafs, said he wanted to hire me to make cinderblocks!
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Old 12-30-2009, 02:23 PM   #14
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I am gonna give it a go again.
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Old 12-30-2009, 03:13 PM   #15
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When do I divide into smaller loaves?
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Old 12-30-2009, 03:22 PM   #16
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After the first rising and punch down.
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Old 12-30-2009, 03:25 PM   #17
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Polish Bread - recipe

I've got a recipe for bread on my blog : www.foodfrompoland.blogspot.com
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Old 12-30-2009, 06:03 PM   #18
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Suggestions-

Allow to rise in 75 - 80 F room till doubled (should be less than 2 hours)
It has been 2 hours and it has not doubled in size. It has increased and feels soft.
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Old 12-30-2009, 06:10 PM   #19
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I'd go ahead, add your olives and sun dried tomatoes, olive oil sprinkle and bake it.
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Old 12-30-2009, 06:10 PM   #20
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Either your ambient temp is too low, your yeast is not fully viable, or the salt was added to early and killed off some of the yeast. Since Selkie is a foccacia maven it would be interesting to hear his opinion.
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