The stretch and fold technique is called just that, "Stretch and Fold" Autolyse is when you let the dough rest for a bit after the initial mixing before kneading to let the dough fully hydrate.
@frgwyn3760
3 жыл бұрын
K
@tuckerdowns8688
3 жыл бұрын
@@frgwyn3760 how do you have roblox and nigga in your name yet you’re commenting on a cooking page? make up your mind and go make more roblox gameplay😂
@frgwyn3760
3 жыл бұрын
@@tuckerdowns8688 I don’t play it basically anymore
@lyn1896
3 жыл бұрын
Actually, autolyse is when you mix just flour and water, nothing else, and let it rest. But the point is still to make it hydrate and gluten is starting to form (which shortens the kneading time). You just don't start the fermentation yet.
@woodonfire7406
3 жыл бұрын
@Sickshots Bro we ain't missionaries here, just average citizens doing normal stuff to keep us entertained in life
@Skullyz1995
3 жыл бұрын
I would retry Claire's. It looked like it needed to rise longer as there were no big bubbles like you see in claire's book and it definitely needed more time on the bottom rack
@annd1496
3 жыл бұрын
same. I was so excited to try her recipe but mine didn't even rise nor bubble and I waited a day and a half & nothing! :(
@lucysrz3496
3 жыл бұрын
he didn't knead it properly
@Tsuki04wolf
3 жыл бұрын
@@annd1496 maybe your yeast was dead?
@greg-qe5qc
3 жыл бұрын
@@annd1496 ur yeast was dead
@annd1496
3 жыл бұрын
Maybe, ive tried the recipe twice and still no luck. But i tried binging with babish’s recipe and it came out perfect! I still love claire tho lol.
@melinaamore1966
3 жыл бұрын
Sh*t talking Bone Apple Teeth is exactly what I came here for. Thank you David.
@sunfire5790
3 жыл бұрын
🦴 🍎 🦷 🚮
@AAA-dy9hj
3 жыл бұрын
i know that she worked there but what happened ?? edit : i love her recipes but for real what happened
@Hiyoyoful
3 жыл бұрын
@@AAA-dy9hj she left because ba is racist
@melinaamore1966
3 жыл бұрын
@@AAA-dy9hj you can find videos and articles on it. BA was paying people of color significantly less, not allowing them the same opportunities (screen time, etc). So, once it all became public, lots of staff left because they didn't want to work for/ be associated with a racist company.
@Sevbi
3 жыл бұрын
im not in the topic right now. what did they do?
@Meena1303
3 жыл бұрын
I have made Claire's focaccia close to 10 times now and I'm telling you, you have to retry it. My dough never gets this wet, it resembles Joshua's almost to a tea. But the taste and airyness in unmatched. Crunchy, pillowy and delicious!
@declanbrown2246
Жыл бұрын
I love Claire’s one, I’ve made it a few times but doing it exactly as it says in the book for me yields results exactly like the ones seen here. Personally I take out the garlic as it definitely burns, and use a stone towards the end to crisp up the bottom
@Kokeshiflower
8 ай бұрын
Which recipe do you recommend?
@mariapizzaa
3 жыл бұрын
You had the same moisture problem with claire's krispy kreme donuts in the past. It seems like for some reason they're not calibrated correctly for your environment
@RobinCafolla
3 жыл бұрын
At a guess it's probably the difference in the protein content of the flour. Bread contains so few ingredients that the relative qualities (not quality) of those ingredients takes on a heightened importance. Clare is probably using a higher protein flour or a flour with a higher absorption level than David.
@Hannah-zw9ow
3 жыл бұрын
@@RobinCafolla I doubt it. Different flours are labeled differently, that’s why you have all purpose flour, bread flour, cake flour, etc. Different brands wouldn’t vary so drastically they would ruin your recipe. It’s more likely he lives in an environment extremely different to hers. He mentioned his house is always cold, that’s a huge factor in baking. He could also be in a more or less humid environment or at a different altitude.
@RobinCafolla
3 жыл бұрын
@@Hannah-zw9ow Bread flour can come with anywhere between 11.5% and 15% protein, depending on the brand and where you are in the world, and that percentage will make a big difference to moisture absorption. You're right about the temp and humidity effecting his baking; but it shouldn't make that big a difference specifically in regards to the moisture absorption.
@paraalso
3 жыл бұрын
@@Hannah-zw9ow Different brands of cooking ingredients absolutely do vary a lot even if they're in the same category, and it's not limited to just variation protein content. It can definitely influence baking results.
@shale3768
3 жыл бұрын
@@Hannah-zw9ow Don't they both live in NY state?
@Stainlesssteele4
3 жыл бұрын
It seems like your oven's elements are pretty hot, which led to almost all of them getting scorched. Probably wanna keep the racks much lower
@notestasiskis
3 жыл бұрын
I was looking for this comment. If everything's coming out charred, maybe it's not the recipes, it's the oven.
@THEHORSELOVER235
3 жыл бұрын
Lower? The heat comes from the bottom
@Stainlesssteele4
3 жыл бұрын
@@THEHORSELOVER235 Standard electric convection ovens have elements on the top and bottom, and a horizontal fan in the back wall to circulate heat. David's seems to only have upper elements (see 9:34), so they run "hotter" to bring the whole oven to temp faster, causing his bread and toppings to scorch despite following the recipes' directions.
@Stainlesssteele4
3 жыл бұрын
*or rather a shielded, hidden bottom element
@kortenmary
3 жыл бұрын
@@THEHORSELOVER235 if the top is getting scorched the heat from the top of the oven can also scorch. Even if the heat comes from the bottom. If you have your dish close to any sides/bottom/top that area will always run hotter than if you leave it in the middle away from all walls.
@tucotuco2222
3 жыл бұрын
Confit the garlic, brush it on after to avoid bitterness
@arielRIOTT
3 жыл бұрын
100000% this!
@7111816drkn335
3 жыл бұрын
Would you brush on just the oil or would you also mash up the confit garlic and spread that on to?
@tucotuco2222
3 жыл бұрын
@@7111816drkn335 which ever you want
@paulwagner688
3 жыл бұрын
Infuse your olive oil with garlic and use that super garlicky olive oil. Flavor all the way through the bread.
@arielRIOTT
3 жыл бұрын
@@7111816drkn335 I would take the gloves and put them into the dough and use the oil on top!
@Margar02
3 жыл бұрын
David, have you checked your oven calibration? Seems like everything comes out too dark or you have to remove it sooner.
@owenquindipan1742
3 жыл бұрын
Yeah, garlic in Claire's video isn't burnt like his is.
@amandakay0429
3 жыл бұрын
This!! I wondering about that because I usually don’t see focaccia with that dark of a crust.
@LaurenWatkinsArt
3 жыл бұрын
I have made Claire’s recipe and didn’t have the burning garlic problem.
@moleculardynamics
3 жыл бұрын
Right he even mentioned that oven times are a suggestion and proceeded to roast the hell out of the garlic in Claire's
@monkeyman2407
3 жыл бұрын
I would definitely say that there is good evidence for David to justify purchasing a 6 dollar oven thermometer & find out. I'm a solid home cook, but whenever something doesn't turn out (from a trusted source w/h tested recipes) after some self reflection & a little investigation, I typically find some reason on MY end why the recipe wasn't successful, lol.
@hauntedmasc
3 жыл бұрын
lol can we get an hour-long vid of david raging at b** a****** because honestly, i'd live for that
@OumarBeChatting
3 жыл бұрын
What channel is he talking about
@99peacedog
3 жыл бұрын
why did they do what they did to Claire? I can’t find anything.
@heyy_its_kaykay
3 жыл бұрын
@@99peacedog The company she left were very toxic and racist towards quite a few of their (now former) non-white employees
@razanaboudiab3468
3 жыл бұрын
@@99peacedog it's not Claire that they did what they did to, its their BIPOC employees but I'm glad that Claire, Molly and Carla left the company cz it was a shitty racist one
@aromlaa7066
3 жыл бұрын
@@razanaboudiab3468 it wasn’t just towards bipoc btw
@Pokemonfan612
3 жыл бұрын
Suppose I'll be the one to recommend/ask for this, but maybe How To Cook That's fluffy Japanese pancakes? Sorta curious, since you did the ones from Tasty, the ones she called fake, so I'm just curious on your thoughts on it.
@vaishnavisingh9244
3 жыл бұрын
I would love an Ann Readon's recipe don't really care what it is
@thepurplebox380
3 жыл бұрын
Ann Reardon is so awesome!
@whoslovingmj
3 жыл бұрын
Ann Readon is awesome
@phoebew2006
3 жыл бұрын
yes this mhm yes please
@Pokemonfan612
3 жыл бұрын
Ah fuck this prolly ain't gonna win lmao, guess we'll have to try next week! Seeing a comment have nearly 800 likes already
@HeadMasterP
3 жыл бұрын
The reason yours had less bubbles than Joshua’s is that your fridge (or that specific spot in the fridge) was colder than his. The amount of yeast activity is directly correlated with temperature, which is why more bubbles came up as it rested to room temp. Lower temp is also probably with the oil got all jello-like! Love your videos! You put in all the work to test/compare these recipes so we don’t have to :)
@annaliesebrandt5637
11 ай бұрын
Also Josh used instant vs active dry yeast, I think that could play a part
@leonles967
3 жыл бұрын
for claire's., I'd work the dough hook longer! it looked pretty slack afterwards still and maybe could have had more gluten development
@TCC1994
3 жыл бұрын
It's taken him nearly 6 years, but David has finally learnt to TASTE THE RECIPES AS AND WHEN THEY'RE READY.
@NshbrVrjsn
3 жыл бұрын
he already done it in along time tho...
@vkjungenberg4110
3 жыл бұрын
Stfu
@TCC1994
3 жыл бұрын
@@vkjungenberg4110 shut up, fuckboy
@mrbeans-yp1gv
3 жыл бұрын
Jesus Christ. It’s the toxic masculinity for me.
@meIatonin
Жыл бұрын
@@mrbeans-yp1gv??? 😂 do you even know what that means
@giovanni9292
3 жыл бұрын
Autolyse is, simply put, the rest period before beginning to fold. It’s not the act of folding
@cartervivio6280
3 жыл бұрын
correct. Autolyse about letting the flour and water get to know each other. slap n' fold is an act of gluten development.
@TheBLGL
3 жыл бұрын
Came here to say this.
@nyssajoseph1782
3 жыл бұрын
I cringed at the same time he said that too. It's the Rubaud Method. Love watching these videos tho.
@southsouthsouthside
3 жыл бұрын
@@cartervivio6280 Gluten does develop in the autolysis, folding/kneading speeds up the process
@sbo3
3 жыл бұрын
Gotta say out of a lot of testing youtube chef recipes, Joshua is always the one who never fails me. He isn't my favourite to watch but he is definitely my favourite to cook.
@luna_belle5029
3 жыл бұрын
It breaks my heart to see you cut the bread while it's still hot. That steam escaping is moisture. 😔
@EdgarLopez-pv8co
3 жыл бұрын
Literally the biggest thing you should not do with bread
@cygne991
3 жыл бұрын
omg exactly! The crumb does not even get a chance to settle!! The texture is so much better when the bread is rested and cooled
@lukasgoodrich1285
3 жыл бұрын
fresh warm bread,, taste good,,,
@pineapplelife507
3 жыл бұрын
Oh no, how ever will you go on 🙄
@MTaraV
3 жыл бұрын
Ohh I didn’t know that. But... hot bread right out of the oven is the best🥺
@FoodieMuggles
3 жыл бұрын
Samin Nusrat's focaccia that she also showed on bon appetite It's Alive is one of the best recipes.
@miawylie3360
3 жыл бұрын
Please try Claire’s gooey butter cake I’m from St. Louis and I’d love to see your reaction to a regional fav
@reneur6957
3 жыл бұрын
should've had ethan chlebowski's foccacia
@kelvin3103
3 жыл бұрын
Agreed, idk why Tasty is so popular, many better content creators out there
@TheGreektrojan
3 жыл бұрын
@@kelvin3103 Their videos were the first to use social media to its advantage and focus on video that are fun to watch in bursts rather than actually creating quality recipes. Testing those viral videos was the foundation of this channel. He's just branched out to other popular content creators with (thankfully) better recipes across the board (with a few exceptions I'm sure).
@pixelised
3 жыл бұрын
Yeah, David should have made Ethan's instead of Tasty's.
@yitziyyb
3 жыл бұрын
Ethan's become my favorite
@b.c.2281
3 жыл бұрын
Agreed, I've enjoyed almost everything he's done.
@TyrTallAsATree
3 жыл бұрын
It's really interesting to see the difference between your making of Claire's focaccia, as I've made it twice now. The first time, likely because my oven is not correct at 450, so the bottom burned, but my garlic was fine. The second time I changed the temp, and my bottom was a perfect golden colour, and still un-burned garlic. I wonder what caused yours to be like that.
@CoronaTheFatCat
3 жыл бұрын
Please try something from Ann Reardon's channel, How To Cook That! Maybe the fluffy Japanese pancakes?
@amymccutchan8119
3 жыл бұрын
I made Claire's and thought it was incredible! Mind you I left it plain with some flakey salt, no garlic. Now I will definately have to try Papa Josh's :)
@rachelparker7714
3 жыл бұрын
Just a heads up in joshuas recipe you’re doing what is called the “slap and fold” autolyse is a different process where you are just mixing flour with water and letting it rest for a few hours to get proper hydration in the flour
@rochelleleung7983
3 жыл бұрын
i like the proof in the oven with the light on! my house can also get cold but the oven light provides some warmth for a nice little proof box (oven off, door closed)
@mcnotsodreamy
Жыл бұрын
I've done babish recipe several times and have added garlic 2 different ways into the same bread mixture. I took inspiration from "what's eating dan" garlic episode where he uses dried garlic powder and puts it into water first and REALLY destroy fresh garlic for maximum maiard reaction and then put it into butter then the microwave for almost 15 seconds. After that I add both the fresh and dried garlic powder mixture into the bread dough while it's still in the mixture. Always comes out great. Even better if you get a white onion and cook it in olive oil before adding it at the same time as the other two garlics.
@Julia-ih3nx
3 жыл бұрын
Brad said in his focaccia recipie that you should be the most caucios possibly at moving the dough so you don’t explode the bubbles like in 8:25
@armstrongslastnut2532
11 ай бұрын
This video was basicaly the revival of Focacia bread in our house. I really love Claire's and Joshua's recipes. Thanks for getting us back in the baking mood. We have been baking every week.
@ninadora1
3 жыл бұрын
Keep in mind that Golf Medal bread flour is lower protein than King Arthur which is what most developers use. As a result, It will absorb less water than KA.
@carolinecollins1068
3 жыл бұрын
Hey David I’ve made Claire’s recipe about five times now, and the garlic never burns like that for me. It also usually rises a bit more. I think it may have needed more time to rise since your kitchen is so cold. I am not sure about the garlic though, mine usually comes out a light brown color and is perfectly cooked.
@playea123
3 жыл бұрын
Hey David, you should tell us how you REALLY feel about Bon Appétit
@hieroclesthestoic
3 жыл бұрын
I'm really glad you had the same experience I did making Claire's recipe. I know she describes it as "batter-like" in the notes in her book. But ... I add an extra 1/4 cup to make it actually workable. I just think her recipe has too much hydration. If you add an additional 1/4 cup, it rises up so much better. My theory is that, because she gets her flour specially milled, she uses a higher gluten flour than KA or Golds.
@madisonsang2197
3 жыл бұрын
That’s not “autolyse”. autolyse is the process of mixing flour and water together to create lots of gluten development.
@HaHaLooLoo
3 жыл бұрын
David, you pronounced zaatar, FANTASTIC!!!!!!! omg, bless you. thank you for saying it right and not making it harsh and brutal as many non-native speakers do... means a lot thank you x
@HqHoney
3 жыл бұрын
A certain “sh*t” KZitem channel. Just made me click subscribe. All notifications on. 😊
@sloop24
3 жыл бұрын
What happened Im out of the joke
@slimjaysavagevg7459
3 жыл бұрын
@Scibilia Giuseppe bon appetite, the channel claire was on, is a shit company for the way they treated employees. not too too sure about all of it but just a quick google search would give you all you need
@rainqueen3385
3 жыл бұрын
The channel Claire came from is called bon appetit. You can search the drama in YT. Poc got paid lower, and had lower screen time. The old editor ( manager? Not sure who he was) did something similar to black face for a Halloween costume and, would call the poc ladies by each other's names. The videos go into it better, and give better details then I can. It was about 9 months ago.
@ph1shstyx
8 ай бұрын
I use Joshua's recipe while cooking it like Claire does. The trick with the garlic is to confit it the day before, use the garlic olive oil instead of the regular olive oil in the pan and as the oil on top of the bread, then you can either add the confit garlic at the end to the top of the bread, or just use it as a side dish for people, so you get the taste of garlic in the bread itself but it doesn't burn and get bitter. The 3 day ferment is great, I usually do 2.5 days in the fridge, then I'll take it out and leave it on the counter for about 12 hours before baking. If I'm making it for sandwiches, I use a 10x14 detroit pizza pan, which gets it to the perfect thickness, if i'm doing breadstick style side/apps i actually use 2, long and skinny sheet/pizza pans (lloyd pans 18" deep dish pizza pans) or a standard 1/2 sheet pan. Top if however you want. I usually do Za'atar, red pepper flakes, and salt, but it's your bread, top it how you want
@certifiedcat6435
3 жыл бұрын
the bon appetit shade is immense
@Gladpants
3 жыл бұрын
If you have a cold house. Turn your oven light on and place it in the oven. It usually is around 80 F in there.
@StArFuRyZz
3 жыл бұрын
Adding seasonings into the flour mixture is what I do when making pizza dough. I'll put garlic powder and a sprinkle of oregeno. As for rising - turn your oven on for a minute or two then put the dough in there to rise. Our house tends to be cold during winter and that's how I rise bread dough.
@chandy7072
3 жыл бұрын
I still think David should do a brownie off , tasty , babish , Joshua , rossanna
@31337ification
3 жыл бұрын
For claires one. I reckon if you confit some garlic that would give you garlic oil you could use instead of regular oil. then at the very very end (literally last 2-3 mins) sprinkle on some garlic slices
@greysapocalyptic
3 жыл бұрын
Claire does say that you could let it sit in your fridge for a couple days to ferment, and you will get a much better flavor 🤔
@dorker23
3 жыл бұрын
One way to get the garlic flavor while avoiding burnt, bitter garlic pieces might be to make a garlic infused olive oil, strain out the garlic pieces, and use that for the olive oil topping.
@Silentgrace11
3 жыл бұрын
Oh, how I love when David throws shade at a certain shit channel that shall not be named, and he threw plenty during the Claire segment today
@ceka50
3 жыл бұрын
You could finely grate garlic into melted butter and brush it over top. Thats how I garlic up my naan.
@TeaBeeHome
3 жыл бұрын
I'm so glad you uploaded I really needed this comfort content :)
@gelibeannn
3 жыл бұрын
omg i've never been this early!! love your videos!!
@Caulkhead
3 жыл бұрын
You can infuse garlic in oil over a double boiler! Ghee/Clarified butter will also work pretty well :)
@SeabassFishbrains
3 жыл бұрын
Slap and fold kneading is /not/ called autolyse! Autolyse is the process of allowing your combined flower and water (without the salt and yeast or starter) to sit for up to 30 minutes covered so that the flower can hydrate fully and gluten bonds can start to form on their own before you add the yeast or starter and salt and knead the dough.
@bananaman6611
3 жыл бұрын
For clairs recipe used confite garlic Oil first fir the the top of the bread and toward the end maybe add the fresh garlic it may be worth a shot
@oneofthefools0
3 жыл бұрын
To get your dough to rise faster, you can put it in the turned off oven with just the light on, it makes for an enclosed, warmer environment than just sitting on your counter
@sigaleskin8200
3 жыл бұрын
I just baked Claire's. Cut the garlic cloves in 1/4. Delicious 👌
@AsheshDubey
3 жыл бұрын
David throwing full shade on BA and I'm HERE FOR IT!
@sammulhall
3 жыл бұрын
I’d love to see you test out Alvin’s 100 hour brownies
@audryhavoc1341
3 жыл бұрын
Jsyk, autolyse actually comes before you slap and fold; it’s basically just when you let the dough sit for a while after you mix it
@margarett_b
3 жыл бұрын
This video is exactly what I needed tbh. I was looking for a real nice focaccia recipe for a long time and now I can finally make an informed decision and combine all the aspects I liked from these :D
@jasminekim2082
3 жыл бұрын
I use Alexandra’s Kitchen’s recipe. Simple and delicious.
@mayookhin3421
3 жыл бұрын
appreciate this comparison video!!! thankyou!
@SalvatoreSantillo92
3 жыл бұрын
Latest TikTok trends: baked feta pasta, cremora tart, vegan chicken (homemade seitan) with the washed flour method
@graceface418
3 жыл бұрын
Proofing Hack for ya: Turn your oven on low for like 30 seconds, just long enough for the heating element to start to work but not long enough for the oven to actually get hot. With the oven off, place your dough in the oven with the door closed to rise. Bam! you've got yourself a proofing chamber! I usually do this, as I live in a cold climate and it works like a charm
@honeybee1795
3 жыл бұрын
I finished binge watching some of your videos. The ones I haven’t seen before
@stephanieprado2880
3 жыл бұрын
A few tips: -Don't cut into bread right out of the oven, let it rest for a while so the crumb can settle and it doesn't look dense and gummy. A loaf of bread can take up to 1 hour and a half, but a focaccia takes less time to rest (maybe 30 minutes? It'll still be warm and crispy, just not piping hot). -Some flours are not as strong as others, so they can take less water than stronger flour. That's specially important when we're making recipes with high hidration dough, because a few grams of water above what your flour can take will influence on the gluten development, and thus on the crumb. If you don't have a good gluten structure the air will just escape from the holes and get disperse into smaller holes. Also, the humidity of the environment influences on the dough hidration. -The temperature of the fermentation also influences on how big the holes are. Usually, a warmer temperature will lead to bigger holes. That's why it's common to do a first fermentation in room temperature (or in the oven with the light on, if your house is too cold) in order to develop big bubbles, and a second fermentation in the fridge to develop flavor. A long first fermentation in the fridge will lead to smaller bubbles, although it will be delicious nonetheless, just depends on the result you are looking for.
@stephanieprado2880
3 жыл бұрын
That's why we shouldn't follow bread recipes all the way, just use them as a base and adapt to our own needs
@callioscope
3 жыл бұрын
The BA recipe from early 2020 (Before The BA End Times) is my go to. Super easy-no knead-and so delicious we are currently working our way through another batch right now. I add some garlic olive oil on it before it bakes for some extra ♥️
@cheese5731
3 жыл бұрын
Week 1 of asking David to make Alvins 100 hour brownies until he sees this comment and does
@katherineroddy5057
3 жыл бұрын
🙏🏻
@nepheshaish8160
3 жыл бұрын
😀😀😀😀
@uddinmashrafe
3 жыл бұрын
I think he should make Adam Raguseas brownies
@coolcatali1294
3 жыл бұрын
100 hour brownies?
@cheese5731
3 жыл бұрын
@@coolcatali1294 Yeah it’s a recipe from Alvin Zhou, one of the best buzzfeed producers/cooks
@kiransamana
3 жыл бұрын
You should have also included "Pro Home Cooks" and "Italia Squisita" focaccia bread.
@solevazquezmaria
3 жыл бұрын
I do another Joshua Weisman focaccia that doesn't neet 72 hours in the fridge, but now you really have made me curious about this one!
@quadbox
3 жыл бұрын
We have lots of different types of focaccia here in Italy. In my opinion, this type of thick focaccia is best done in Puglia, but in my opinon the best focaccia is made in Genoa, called focaccia genovese. It's very think and crunchy. I think you should look up recipes for Focaccia sottile al rosmarino and try that out to complete your focaccia experience.
@chuckmckendry194
3 жыл бұрын
There's a Mom and Pop Restaurant not too far from me, they make a deep dish style pizza using Focaccia Bread.
@EmilyH68
3 жыл бұрын
Autolyse is the process of letting the flour and water (no yeast or salt) sit for about 20 min (depending on the recipe ofc) in the mixer after its first mix, it allows the gluten to strengthen and cuts down on mixing time!
@KonstantinZilberburg
3 жыл бұрын
autolyse and slap&fold are definitely not the same. slap & fold is a Rubaud method of working the dough, while autolyse is the initial phase of fermenting and hydrating the flour when you mix it with water and leave for some time before adding yeast and salt. and like a lot of people said, you probably underproofed clair's recipe and used the lower absorbing flower
@notgoodneverenough5675
3 жыл бұрын
You should try one of the Epicurious' 4 levels chef recipes episode
@desmond1_of_1
3 жыл бұрын
agreed
@CookTheUniverse
3 жыл бұрын
I found your videos last week this is my first fresh upload!! Videos are awesome!
@bkrc123
3 жыл бұрын
Why no salt fat acid heat focaccia? :(
@Jodabomb24
3 жыл бұрын
By the by, autolyse refers to leaving the flour and water to sit together for a while before kneading. What you referred to as autolyse is just slap-and-fold kneading (and yes, that is its actual name).
@moniquemauleon
3 жыл бұрын
This is literally the David video I’ve been waiting for for my entire life
@lwhite530
3 жыл бұрын
Oh man... wish my mom was able to show her sweet rolls, it’s amazing and NO ONE can replicate her bread. Too bad she’s not a KZitemr bc man it’s fun watching her cook!
@nep906
3 жыл бұрын
Hand us the recipe Layah 💔
@wilmangarrant9121
3 жыл бұрын
To rise bread in a cold house you can just put it in the oven with only the oven light on
@mirandar.cortez2889
3 жыл бұрын
I'm supposed to make some this week, thanks for helping decide which recipe to try😎
@janem3575
2 жыл бұрын
Time to do volume 2 of focaccia bake a thon. Many more recipes on the tubes now! Chef John, for instance....
@bazzanojulian7729
3 жыл бұрын
David, just a tip. When working with more hydrated doughs, try using the paddle attachment, it makes it 2x faster for gluten to develop.
@valgonzaleze4569
3 жыл бұрын
You could do Garlic confit and use some of the oil to brush the bread... and save the garlic for something else.
@deeksha1141
3 жыл бұрын
Even hydration is a suggestion just like rise time because all flours absorb water differently.
@anastasiariver2503
3 жыл бұрын
Hey David, could you try that weird flour "chicken"?
@tashfiatahani5763
3 жыл бұрын
SEITAN
@Hannah-zw9ow
3 жыл бұрын
That’s seitan, and it’s not weird at all. It’s been around for hundreds of years. It’s isolated gluten, which is just protein.
@BillyLeeGoodman
3 жыл бұрын
I like the recipe I use! Been making it for nearly 20 years! These all look like the style you would purchase in a grocery store, which is not like type I'm used to.
@woodonfire7406
3 жыл бұрын
Wait David, is that “shi*** KZitem channel" you're referring to is Bon Appetit? If not, then which channel was it that made you burn anger into it?
@desmond1_of_1
3 жыл бұрын
it is bon
@Charles10.97
3 жыл бұрын
I was wondering the same thing!! I didn’t know there was drama
@fantomagnik
3 жыл бұрын
@@desmond1_of_1 why though?? What did they do??
@KyleZonePlus
3 жыл бұрын
@@fantomagnik They underpaid their BIPOC crew members.
@bxgnxte_7707
3 жыл бұрын
"Before getting tossed onto your counter top and repeatedly *slapped down and folder over* which I believe is called autolyse." 😂 He said the name already and called it comething else😂.
@Bdubs-no7pe
3 жыл бұрын
Does anyone know what happened to that gas stove he had? I'm a bit confused.
@rissareece5188
3 жыл бұрын
It was in his rental apartment that he used for a year when he was remodelling his home kitchen, if i'm not mistaken
@annafed2419
3 жыл бұрын
Wow u literally read my mind. I wanted to make focaccia but I didn’t know what recipe to use
@KenzLovesMovies
3 жыл бұрын
You could totally zest some garlic into butter and brush it on. Also, that’s not autolyze. To autolyze is to let your flour, water, and yeast, all mixed together, sit on their own for about 20 minutes before adding your salt or other ingredients.
@Drvudoo
10 ай бұрын
I did Clair's recipe 4 times and found the same issue. It was super wet. Thank goodness someone confirmed what I saw. I can't tell if it fluffed up like it's supposes to.
@magilicious14
3 жыл бұрын
just made claire's focaccia and I had to add like an extra quarter cup of flour cause my mixture was overhydrated too. it rose perfectly and was delicious after this adjustment
@AbdulazizAldowayrah
3 жыл бұрын
"Darker of a color than Claire's bottom" I would like to leave this here...
@philmills7882
3 жыл бұрын
Check out Rainbow Park Life and her hummus recipe, she fries off garlic and lemon in olive oil to infuse them drizzles on the hummus. Could work with the focaccia!
@leiamagette2387
3 жыл бұрын
David is really throwing shade to a *certain channel*
@sloop24
3 жыл бұрын
What happened?
@leiamagette2387
3 жыл бұрын
@@sloop24 so they weren’t paying their poc for video appearances and the head of the company did brownface and some other stuff
@ashleygolden840
3 жыл бұрын
I've found dried minced garlic bakes up really well with Claire's recipe!
@lgrad06
3 жыл бұрын
I was surprised you didn’t add Ethan Chlebowski’s focaccia
@MrDerekdef34
3 жыл бұрын
It'd be cool to see some Ethan Chlebowski content on this channel.
@taifood899
3 жыл бұрын
THIS. Been waiting patiently tbh
@mykosmos3976
3 жыл бұрын
oh my godddddd thank you so much for this video comparison!! I've tried some of their recipes and unfortunately have not succeeded yet.. I'm trying out Babish's recipe now, hopefully it will work!!
@NoName-rn6up
2 жыл бұрын
I literally made focaccia 2 days ago and this decides to show up on my recommended now. Ugh but at the same time im glad it didn't because I wouldnt have ended on making claires , and let m tell you that Focaccia was 10/10 for me, definetly would recommend. I left mine to rise overnight bc I heard that she did that herself with her other one, and mine came out perfect the texture came out amazing. It came out like Josh's recipe except it didnt dome like that it actually stayed the shape it was suppose to be, and mine did brown on the bottom. Oh and I decided to top mine with ground basil and garlic and salt instead of her rosemary and garlic . Just a personal prefrence.
@cyliaboubeaia
3 жыл бұрын
You should start a series in which you try traditional recipes from different countries.
@hugo9846
4 ай бұрын
The algorithm read my mind!!!! I'm thinking of focaccia tomorrow :)
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