Go to the Recipe: Fagoza
This looks delicious! For the bulk ferment in a warm, draft-free spot, would that be 72F in a proofing box or should it be a little warmer than that?
Hello Betty, It can be up to 90°F in a proofing box or warm draft free area.
Thanks, Matthew. Can't wait to try this. I got bored with all the pandemic bread baking and this looks like a fun way to mix things up!
Anything wrong with using a 9" spring form pan? Seems okay, but...? Thanks for everything.
That will work great. Get after it.
its done ....
So I just made this bread. The filling included artichoke hearts, sun-dried tomatoes, caramelized onions, roasted garlic, parsley, green onions, Swiss cheese and sharp cheddar. It took almost all day because of all of the proofing but it was definitely worth it!!!!!!!I'm going to vacuum seal half of it and freeze it but I can easily eat the whole thing! I'm going to post it on instagram and tag chefsteps
I see among the ingredients of this Fagoza, 13 g non fat dry milk and 55g water. To reconstitute the milk, I would need 43g of water to the 13 g of dry milk, making a total of 56 g of "non fat milk". Why shall I not add 56 g of milk to the 135 g in the ingredients and reduce the water to just 12 g. I think the additional ~1.5 g fat added would scarcely influence the results. Is my reasoning correct?
The milk powder ingredient here is not about reconstituting but adding flavor. The milk powder is an extra ingredient associated with giving milk bread a more milk flavor. Dry milk is concentrated in flavor and is the only reason it is part of the formula. Just omitting the milk powder will result in the same dough not affecting the workability or mixing process. You may choose to make the water roux with 100% milk. The fat from the milk is so low that it has very little influence, correct. The milk does contain lactose and aids in tenderization.
Thanks Matthew! That was my reasoning: Making the roux with milk would yield the same results and make unnecessary the dry milk.
This bread is delicious! Made it exactly as written, including the add-ins.. served with a salad and homemade pizza sauce for dipping. Froze half.....just as good as fresh when defrosted. Definitely making this again!!! Lovely recipe.
There was a bakery in my city that made something similar but only with cheese. It was a monster 8" wheel that weighed well over 1kg thanks to how much cheese they used. Are there any cheeses you would recommend for such a hearty endeavour or those that you would avoid (obviously would not try ricotta or burrata - but more along cheese that would just split really badly and turn it into a greasy mess)?
Stick with semi soft to semi firm for best melty like low moisture mozzarella or tome style cheeses. Firm cheeses like clothbound cheddar and aged gouda can work but do risk splitting. A firm cheese like parmesan works here but can leave mix a touch dry. Now adding a mix of goat cheese with jack would be great.
