If you’re looking for a trendy, delicious offering to add to your operation, this one will help you rise to the occasion. Baking your own bread saw a serious surge in 2018 and it’s been predicted to continue well into 2019. Pinterest outlined “Recipes you Knead” as a Top Trend for 2019 because of its whopping 413 percent increase in searches from the prior year. However, not all breads are on the same level: fermented loaves like sourdough as especially popular. If you want to be a real breadwinner, we suggest using CamSquares to store dough during the rising process. Sundog Bread says they use Cambro CamSquares and Camwear Rounds in their breadmaking process because their volumetric marks make it easy to keep track of proofing, they’re easy to clean and they’re much more durable than similar containers. Here’s their delicious Sourdough Focaccia recipe to get you started:
Same-day(ish) Sourdough Focaccia
Yield: 1 full thick baking sheet
Feeds: 8 to 10
Starter (Mix the day before)
1 1/4 cup (150g) bread flour
1/2 cup (150g) water
1 Tbsp (20g) starter (Sourdough starters are available at most local bakeries, usually at no cost.)
6 1/2 cup (785g) bread flour
1/2 cup (40g) whole wheat flour
2 1/2 cup (590g) warm water
2 Tbsp good olive oil (2 tablespoons)
1 Heaping Tbsp sea salt
- Mix 1 ¼ cup bread flour, water and starter in a Camwear Round the day before you want to bake your bread. Keep the finished starter at room temperature overnight.
- The following day mix starter, water and oil together in another Camwear Round.
- Add flours and salt and squeeze until all incorporated; let rest 45 minutes and move to CamSquare.
- With wet hands pull up each corner of dough and push into opposite corner; repeat for all corners of CamSquare. Let rest for another 45 minutes.
- Again, use wet hands to pull up each corner of dough and push into opposite corner; repeat for all corners of CamSquare.
- For a third time, use wet hands to pull up each corner of dough and push into opposite corner; repeat for all corners of CamSquare. Let rest for 30 min.
- Liberally oil sheet pan and add dough.
- Oil top of dough and stretch the dough as close to corners of pan as possible.
- Proof for 1-2 hours. Stretch dough to corners one last time.
- Bake on bottom shelf at 450F for 30 minutes (or until desired color). Rotate once while baking.
- Using spatula (carefully!) remove from pan onto resting rack to let cool. Enjoy!
Optional: Add toppings just before baking. Sundog Bread suggests tomato sauce and cheese, olive oil, sea salt and garlic or raw veggies with olive oil.
To purchase these products, click here to find a retailer near you.