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Focaccia stuck to baking sheet
Posted: 03 December 2007 12:17 AM   [ Ignore ]
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Hi everyone,

Any suggestions on how I can prevent my focaccia from sticking to my baking sheet?

I tried oil, to no avail….

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Posted: 03 December 2007 12:22 AM   [ Ignore ]   [ # 1 ]
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try using a pan spray , olive oil ??? and then dust the sheet with semolina or cornmeal… should work fine…

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Posted: 03 December 2007 06:54 AM   [ Ignore ]   [ # 2 ]
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Do you use parchment paper?  I would try parchment with a dusting of semolina.

MrsM

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Posted: 03 December 2007 09:41 AM   [ Ignore ]   [ # 3 ]
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I’d suggest parchment, but prefer to bake on a stone, which really helps to cook the bottom crust.

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Posted: 03 December 2007 11:09 AM   [ Ignore ]   [ # 4 ]
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I bake on my stone all the time with parchment.  The parchment gets a little browned around the edges, but I have never had any burn on me.

MrsM

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Posted: 03 December 2007 01:47 PM   [ Ignore ]   [ # 5 ]
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Julius, I experience the same problem also. I bake my bagels on a paper-lined sheet pan. I just lightly spray a small dose of that
PAM junk on the surface & that will help your baked product release much easier.

  ~FRESHKID.

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Posted: 03 December 2007 01:56 PM   [ Ignore ]   [ # 6 ]
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any of these suggestions will work well. 

my only reason to spray and then cornmeal, is that the spray keeps the cornmeal, in one spot, so that if you accidentally bump the pan, before the bread is on it, the cornmeal doesn’t all clump into one spot…

what a great bunch of bakers here… so glad to have found this site

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Posted: 03 December 2007 05:43 PM   [ Ignore ]   [ # 7 ]
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clement - 03 December 2007 05:56 PM

my only reason to spray and then cornmeal, is that the spray keeps the cornmeal, in one spot, so that if you accidentally bump the pan, before the bread is on it, the cornmeal doesn’t all clump into one spot…

What a great tip - I hate using cornmeal because it rolls around so easily.

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Posted: 03 December 2007 07:06 PM   [ Ignore ]   [ # 8 ]
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What a great tip - I hate using cornmeal because it rolls around so easily.

the things we learn along the way..!!!!  the “night kitchen” has lots to offer in that regard… especially when it comes to having to find ways to do things, that would be so much easier with another set of hands…

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Posted: 03 December 2007 07:08 PM   [ Ignore ]   [ # 9 ]
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Thanks, everyone.  I’ll try your suggestions next time I make focaccia.

The ones from last night stuck, but what I could salvage tasted good. smile

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Posted: 03 December 2007 07:11 PM   [ Ignore ]   [ # 10 ]
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Julius

what type of focaccia did you make??? my fav toppings are a rosemary pesto and thinly sliced onions, cracked pepper and coarse salt..  YUUUUUMMMMMM

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Posted: 03 December 2007 11:07 PM   [ Ignore ]   [ # 11 ]
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clement - 03 December 2007 11:11 PM

Julius

what type of focaccia did you make??? my fav toppings are a rosemary pesto and thinly sliced onions, cracked pepper and coarse salt..  YUUUUUMMMMMM

Hi Clement,

It was a potato bread dough that was rather sticky and wet that I pushed into an oiled baking sheet.  I topped it with cracked pepper, coarse salt only. 

It was too bad it stuck, but I was able to retrieve most of it.  It was yummy.  Very crispy on the outside and chewy and tender inside.

smile

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Posted: 04 December 2007 11:29 AM   [ Ignore ]   [ # 12 ]
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Julius

the combination of the potato dough and the oiled pan, probably added to the “stick” issue… potato doughs can be a bear…

try a fougasse (sp)  or something a bit more basic, and you’ll have less troubles with “sitck”...

or I can post you one of mine??  I’m sure that rose has something wonderful in her book though..

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Posted: 06 December 2007 11:12 PM   [ Ignore ]   [ # 13 ]
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clement - 04 December 2007 03:29 PM

Julius

the combination of the potato dough and the oiled pan, probably added to the “stick” issue… potato doughs can be a bear…

try a fougasse (sp)  or something a bit more basic, and you’ll have less troubles with “sitck”...

or I can post you one of mine??  I’m sure that rose has something wonderful in her book though..

Clement - sorry for the late reply.

Thanks for the tip about potato doughs.

I would love to hear about your recipe.  smile

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Posted: 06 December 2007 11:29 PM   [ Ignore ]   [ # 14 ]
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J

my formulas are at work…. I’ll try to remember to bring them home tomorrow.  where should/can I post the formula…

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Posted: 07 December 2007 11:05 PM   [ Ignore ]   [ # 15 ]
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clement - 07 December 2007 03:29 AM

J

my formulas are at work…. I’ll try to remember to bring them home tomorrow.  where should/can I post the formula…

Thanks so much. smile

I think posting it on “Show and Tell” as a new post is the best place because that where the forum admins seem to want recipes posted.

Or you can email me at rjelefante [at] gmail [dot] com

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