We made three breads today: focaccia, pan Montejo and pan Toscana. We started with the pan Toscana, which is a little like a focaccia in terms of the process. We mixed the dough, which had a bunch of ingredients that I had never heard before - something called Traviata, O'Tentic, Durum flours... These ingredients were mostly for flavour, and one (I can't remember which!) acted as a yeast. It was actually the yeast found in sourdough bread, but dried. We mixed the dough, and put it into a big bin to sit for an hour. We moved on to the focaccia bread, which we mixed, added a little rosemary, and also put into an oiled bin to rest for an hour. As these doughs rested, we individually mixed our pan Montejo doughs. This dough has a few different flours in it as well: hard flour, whole wheat flour, rye flour, O'Tentic... We let this dough rest, but just for 10 minutes or so. When the hour had gone by, we tipped the Toscana dough out onto a floured board and divided it equally into ten (two pieces per person) pieces. We then prepared smaller square tins by placing a cloth at the bottom and sprinkling it with semolina flour. Then we placed the pieces of dough into the tins, and let it proof in the proofer. We moved on to the focaccia next, where we tipped it out onto a heavily oiled table (that was NOT easy to clean afterwards!), divided into ten once again, and placed the dough into rectangular tins to also proof. As these doughs proofed, we divided our pan Montejo dough into four pieces and shaped them the same way we would shape baguettes. After these cylinders of dough had sit for a little, we rolled them into a baguette shape and made the ends pointy. These then also went into the proofer. When the Toscana was proofed, we put them in the big bread oven to bake. These took a while to bake seeing as they were fairly large. The focaccia then went into the regular convection ovens to bake for approximately 12 minutes until just slightly golden. The pan Toscana eventually came out looking beautiful, and we put the pan Montejo in the bread oven. Finally, all four loaves were done baking, and smelled very good! My instructor didn't have too much to say about my bread when he was grading me, but he seemed happy with how they all turned out!
I forgot to photograph the focaccia bread before putting into the freezer (as a side note, my freezer is now completely filled with baked goods, and can absolutely take no more!!!) ! So I unfortunately can only show you the Pan Montejo and the Pan Toscana, although tomorrow we're making the focaccia again, so I will have a picture then.
Voila