Welcome to Food Language! Join me as I explore the language of cooking through my quick and easy-to-follow recipe videos. From savory to sweet, my delicious dishes will have you speaking the language of food in no time.
Hi, I doubled the amounts and I used 100g whole wheat flour. It turned out very well. Will be great if you can post whole wheat flour bread recipes. Thank you! I am from Romania.
Hi Sanda, will do! I love using whole wheat flour, I made a video with it yesterday that will be on the channel as soon as it's edited and ready. Thanks for watching!
It's a mini pizza oven with a stone bottom and lid. It heats up to 750°F (400°C) and the pizza is ready in about 4 minutes. There are several manufacturers that produce them, Ariete 909 and G3 Ferrari being the most popular. I used to use a normal pizza stone, but it takes ages to preheat, these ovens are ready in minutes. Search for hot stone pizza ovens, you should find many alternatives that are just as good.
Hi! Everything needs to be hot, from the jars and lids to the jam itself. The hotter the better, so you seal the jam when there's no bacteria or mold in the jar, and it lasts longer. The best way to store it is in a dark, cool place. There is no need to store it in the fridge unless the jar has already been opened. If the jars are properly sterilized, it will last up to a year (and even more).
This is a wonderful recipe.I used two 13x9 pans and the bread came out exactly like yours....I will say I used type OO flour and I needed a little more water but great video.
Great to hear! Some flours just need a little more water, especially the high protein ones. It's great to see that people know to adapt when something needs adjusting. The good thing about videos is that you can see the consistency of the dough and know when it needs a little tweaking to be perfect. Thanks for the kind words ♥
I baked it using your recipe for the first time. It was amazing and made an Italian friend very impressed too. Thank you, your recipe, measurements and timing were so accurate.
Ils sont indiqués dans la description de la vidéo et dans les sous-titres (cliquez sur CC pour voir les sous-titres). Voici la liste : • Eau - 370 millilitres • Levure fraîche - 12 grammes ou 5 grammes de levure sèche • Farine « forte » (Type 65) - 550 grammes • Sel - 10 grammes
Hi there! I don't remember where I got the pan, it was many years ago and it has no brand name or anything. But you can use two regular pans, like I do here ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-idu--E38Hdo.html. They just have to be the same size and it works like a charm.
Hi there! Absolutely, the steam is the most important part. I don't remember where I got the pan, it was many years ago. But you can use two regular pans, like I do here ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-idu--E38Hdo.html. They just have to be the same size and it works like a charm.
You can use instant active yeast, use ½ tsp (2g) of it. And you don't necessarily need a tray cover, just another tray of the same size. If you don't have one, you can use tin foil, just make sure it traps the steam and doesn't let it escape.
I love that there was no narration. Very nice focaccia. I'm going to put whole roasted garlic cloves into mine and sprinkle salt and fresh rosemary on top of mine!!! Well done!!
Could you possibly make one large loaf out of this, and if so, what changes would need to be implemented? Larger, deeper pan? Different cook time? Thanks so much!
Hi Christina, you could totally do this. Definitely a bigger and deeper pan, even a pot will do. I'd bake it covered for 20 minutes and uncovered for about 15 minutes (or until golden brown). Just to give you an idea, here's a video from earlier where I make just one loaf ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-E0mcEnSa7Pw.html. The process is slightly different, but you can see how I bake it.
It stores exceptionally well. If the jar and lid are properly sterilized and the jam is poured in while still hot, it will store for up to a year, even outside the fridge. Keep in a dark, cool place. Once opened, store in the fridge.
Have you ever tried this recipe with gluten free flour? I’m not sure if it would be a simple substitution or not. Thoughts? Your bread looks delicious!😋
It is not a difficult substitution, but the process will change drastically, as will the final product. With gluten-free flour, you basically have to mix everything together and wait for the yeast to do its work. Then you spread the dough in the pan and bake. Instead of an elastic, smooth dough, the gluten-free dough will be more like cake batter than bread dough. The final product will be much denser, and the bubbles will be super small (the gluten helps them hold their shape).
Crispy crust, soft crumb, and toasted walnuts inside - this is the bread of your dreams! The aroma alone will make your kitchen feel like a bakery. Follow along and let’s bake this incredible bread together. Your taste buds will thank you!
