National Homemade Bread Day (November 17th)

14 Nov

Readers, you know #thesmugcouple LOVES homemade bread. We’ve done chewy bagels, crusty hearth loafs, sourdoughs, and savoury prosciutto rings. Your day is always better with fresh homemade bread.

November 17th is National Homemade Bread Day and Enoteca Sociale (1288 Dundas St. W) wants our readers to try their hand at homemade bread with their very special 5-ingredient focaccia recipe by Head Chef Kris Schlotzhauer. We can’t think of anything better to do on a crisp Saturday afternoon.

The end result!

The end result!

 

Enoteca Sociale’s Famed 5-recipe Focaccia  

Ingredients

640g all purpose flour
25g salt
6g yeast
450g water
50g olive oil
1 sprig of rosemary

Instructions

Mix dry ingredients together, then slowly add wet ingredients until fully incorporated.

Knead the dough for 5 minutes and then rest for 30 minutes.

Knead the dough for 1 minute and then rest again for 30 minutes.

Place the dough into an oil pan then cover with a damp towel and allow to rise for 1 hour.

Bake at 425F for 30 minutes or until internal temperature reaches 205F. Cool on rack.

The result: Great crispy crust and tender interior. I’m surprised how simple the recipe was to execute.

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Notes:

  • This is a simple recipe no overnight biga(starter) needed!
  • Based on our past experience, we would suggest incorporating the flour and yeast together BEFORE adding salt. Mixing salt with yeast prematurely (because the former kills the latter) might mean that your focaccia won’t proof (rise) properly.
  • This should also be quite a wet dough. Don’t over-knead the bread because this can inhibit gluten development. Eschew your stand mixer and just gently fold your dough on itself with a silicone spatula.
  • Dock (pierce the dough with a fork) the bread right before you put it in the oven.
  • I topped my focaccia with some sea-salt and more fresh rosemary.
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The first proof.

 

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Ready to be baked!

For bread enthusiasts who just want to indulge in Enoteca Sociale’s expertly baked goods, they’ve been offering a “Backdoor Bakery” since Spring of 2014. Starting at noon every Saturday (and until they sell out), carb-fans can try their Red Fife Sourdough or Rosemary Focaccia for $5. Grab one for yourself and more for your friends! Inside scoop: Holger Schoorl, their bread and pasta master, likes to experiment from time to time so expect some exciting changes to their Backdoor Bakery menu. 

Holger Schoorl, Bread Master

Holger Schoorl, Bread Master

Thanks to Natasha at ButterPR for sharing this recipe with our readers! YUM.

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