My god is it great to have you back to your best... Btw the Thai green curry video you released has become one of my favourites... Banging recipe! 💥😍Keep up the good work chef, and much love from Switzerland👏💥
This bakery I go to was selling pizzas at bargain prices. They were hot veg pizzas. When I got home I realised it was Focaccia dough. 😒😒 Never bought "pizza" from them again.
Such a great and simple bread. I have a 10 year old sourdough starter I bake with all the time and 100% agree to proof overnight in the fridge. Thanks for another great episode!
You don’t need to knead sourdough (no pun intended). The long fermentation period develops the gluten by itself. Also, adding industrial yeast to your “starter” turns it into a poolish, which is fine, but not a true sourdough starter.
Hey John love the new kitchen and videos. I have to ask though why did you use such large pieces of rosemary? It is like a pine needle and you don't really want to eat it. I would recommend chopping it down r just using smaller pieces as it only perfumes the bread normally but yours almost serves as garnish on the final product.
I don't think you knead the dough for long enough. You can see that it didn't really rise over night, and it didn't rise at all in the tray or in the oven. I would have just let it knead in the mixer for at least 10 min, then add the salt at the end. There's really no reason to use two different kneading methods, unless you knead it a second time after the first proving, in which case folding the dough is a great method. Also, adding a very small amount of yeast can help the sour dough along and make it rise better.
John a link to the tools you use may help your revenue. I just want to help your channel as I enjoy it so much! Besides that was one bread masterclass!
when to stop kneading, and what over or under knead do to the final result? why salt on top, not in the dough? never have enough courage to bake before this..
WoW mega fogaccia!! I watch a lot of food channels and yours is far my favorite! the recipes and the way of transmit them encourage to do them again! You are a legend! So continue to entertain and inspire, Cheers and Thanks again Chef 🤙
Love you John. Thanks and be well always. And if you could hook me up with a dose of the AZ Covide cure, that would be great too. Increase the you know what.
