OK FACTS👏👏👏 thank you I could totally see some not knowing how to make focaccia but just drench it in olive oil put it on a baking sheets Make a ton of dimples drenched in more to olive oil throw on some rosemary and salt and throw it in the oven. but seriously this is an awesome unexpectedly impressive video.
@MuscleMommaSourdough
5 ай бұрын
Thank you for the awesome comment ❤️
@KhansaMaliks
5 ай бұрын
I have a feeling this will be me when I flop…. And need a plan B! 😂
@angela.luntian
5 ай бұрын
you also need to let it rise before the oven tho
@dakshtashivani1575
24 күн бұрын
Well it could be dimples or pimples 😂 dimples as for the small puddle thingy and pimples could be the bubbles
@ChaosCreations101
13 күн бұрын
Yyou forgot the garlic
@carriefrey265
5 ай бұрын
I would have loved to see the finished product!😁
@justaperson4475
11 күн бұрын
Oh man sourdough focaccia is sooooo gooodoododd
@jackstealer8334
11 күн бұрын
The best way to see an over proofed dough is if is turned to liquid
@mason46799
11 күн бұрын
i do this way too much. i see it approaching 1.5x in size, forget about it for an hour, and then it’s 2x, and by that time it’s tough to work with and sticky. good tip about the focaccia! i’ll have to try it. cheers!
@JessicaReedRealEstateAgent
5 ай бұрын
Now this is what I want mine to look like! Thank you for the video
@mixedmediaartgirl300
10 күн бұрын
I MUST get a sourdough starter done.
@triciabarr4620
5 ай бұрын
Was there no way to save it and still make a loaf out of it? Like possibly punching down kneading and then let rest again for less time?
@MuscleMommaSourdough
5 ай бұрын
I could’ve but i think it was too far gone- would’ve come out a flat disk. It wouldn’t hold shape!
@redbaron3555
5 ай бұрын
Yes punch it down add more flour and knead and fold it thoroughly again and let it rise for a shorter time again. It will not come back to a perfect loaf because much of the sugars / starch has been eaten up but it will be a fine enough loaf to enjoy it.
@beingkindapissedoff
5 ай бұрын
Isnt proofing a chemical reaction? So to unproof something would be like, unbaking a cake. Which is impossible. I mean you could try but you would never be able to achieve the same thing because what you uou have has changed on a chemical level.
@Surfaccountandfanaccount23332
23 күн бұрын
I use a ton of extra flour lol
@lilreppert
3 ай бұрын
Can you show us how to make the focaccia? 😍
@idontwanttobelieve
5 ай бұрын
Can this happen with dough for regular bread? Whenever I try to bake the dough always ends up like this even when I follow directions perfectly I noticed that most bread recipes are from cold countrietand the temperature where I live is around 80f-95f the whole year. If you factor in humidity it feels much hotter than that
@yskuzi
5 ай бұрын
Quick trick is to use testing methods poke and bake is useful. See your final product and what it looks like. Use autolease to build gluten and set a short time frame out side the fridge. Using ice cold water helps too. Control the yeast that goes in remember a pinch of yeast and time can proof the dough. Also look for videos and recipe for summer or hot days.
@Lady.Fern.
22 күн бұрын
Yes it can happen with any dough, if you live in a hot climate the best way to slow the fermentation is in the refrigerator
@bonsaibaby8257
4 ай бұрын
I’ve also made flat bread with it and it can also be baked in a loaf pan. Doesn’t make the best loaf in the world but definitely edible. I like to toast it and top it with peanut butter and everything but the bagel seasoning. 😋
@Dasha080
8 күн бұрын
I have never been good at baking. Please, could you explain how to get the dough from not overproofing. ❤
@aniaemge
5 ай бұрын
I wish I saw this yesterday!
@Throatzillaaa
5 ай бұрын
I had no idea this is how focaccia bread was made (and I ❤ it)! Why does dough become overproofed? Is it too much yeast? Left too long to rise?
@Jeanette.P
5 ай бұрын
This isn't the traditional way to make focaccia bread. It is just a way to use over-proofed dough.
@MuscleMommaSourdough
5 ай бұрын
This way is honestly the best focaccia I’ve ever had so I don’t think I’ll make it another way! Dough becomes over proofed when it’s left out too long and over ferments! The yeast in the starter, starts eats too much gluten in the flour and leaves the dough airy with no structure.
@KhansaMaliks
5 ай бұрын
@@MuscleMommaSourdoughmental note taken! I’m on day 6 of my starter!
@Teefla
10 күн бұрын
I make bread heaps. Overproof. Not an issue actually it will make the bread even better Just give it a few punches and folds and proof again. All good
@faeflower1458
10 күн бұрын
Overpoofed? You mean it's the most amazing dough for vetkook ❤ I wonder what sourdough vetkook tastes like.
@birdbrainmonty8946
12 күн бұрын
Same gos for pizza dough
@adventurehippie0514
Ай бұрын
I'm not sure mine is overproofed or under lol. As soon as I finish the preshape it falls flat darnnit
@tonytony7915
12 күн бұрын
Thank you very much
@aloramatula5635
10 күн бұрын
Yummy
@sneepsnoop3149
5 ай бұрын
If this happens do you have to restart or what?
@supremxgamer2637
10 күн бұрын
I want some🥲it looks like it would be so good lol
@fawnjenkins7266
11 күн бұрын
This is my fave Plan B!
@wingandwang5634
Күн бұрын
you can overproof dough? what happens if you bake with it?
@a.r.bolton3995
10 күн бұрын
Guess we’re making focaccia bread
@HumanTimeMachine
13 күн бұрын
Should have coated it in thin olive oil on the bowl and on top of dough before puttiny plastic over it...
@gabsl1552
16 күн бұрын
Does it mean I cannot use it when is over poofing? 😢
@gabijasan4959
Ай бұрын
what would you do then?
@carriefrey265
5 ай бұрын
What were you making with her??
@MuscleMommaSourdough
5 ай бұрын
I was just going for a plain loaf but I actually loved the focaccia more! It was a happy accident lol
@cmbaymar
3 ай бұрын
Omg, that's what I did the first time I over proofed my loaf.
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