Sometimes in order to make sure you achieve consistency, you have to be “geeky”. Otherwise the other choice it to be a mediocre baker that’s hit and miss
I used to make Focaccia the quick and dirty way - flour, water, yeast, salt, some thyme and rosemary from the garden. I gave it just 3 hours in total to develop. My next one will be a copy of your's. Thanks for the recipe. What surprises me is that you get all these ingredients which are not genuinely Indonesian all in your placce. Kudos for your efforts. I love your indonesian mortar.
Thank you very much for your comment. Our country does import lots of flour, not only for bread making but also for noodles, instant noodles are super popular here.
I learned how to bake with my mom a few years back too. She like baguettes and so I learned how to make sourdough. It's been a great journey. I recently found your channel. You have some great videos and I love that you go into the science behind it. I'm a big nerd myself. Looking forward to some more of your videos. Gonna try this out today. I already have some poolish sitting in the fridge so gonna make the Tangzhong.
*I'm an ardent fan of this channel* I just love the way you explain the science of whatever you are baking. I'm always learning new tips. For what it's worth, I have a juicer, and I actually juice my garlic and add to extra virgin olive oil. It's yummy tasting almost immediately, but after 1 week, the garlic oil is sublime. Give it a try!
Thanks for the tips! In this recipe we wanted to insert the crushed garlic into the holes, juicing the garlic may not be applicable here but for those who love an extra punch of garlic, this could be a great way to do that.
love the idea of garlic juice. which juicer do you use for that? the one I had, I'd waste a bunch of garlic and have trouble removing garlic odor from the device
Hello Ma’am from Texas. I don’t comment often or whatever but I felt the need to after your video on Japanese Milk Bread came on after what I was watching ended. I was busy but listening and had to stop. The information you provide is so exciting for me. I can’t thank you enough for it. I’m so glad your channel came up. Sincerely, Justin
Made it last night. Delicious!! Used same size pan. Perfect size. Very impressive result. It didn’t last long enough to test how long it would stay moist. Other recipes I have tried from other chefs dried out so fast.
@novitalistyani I typically cook sourdough bread and realize it’s more forgiving than I thought so that I can have it adapt to my schedule more easily. What kind of adjustments can I make with this focaccia recipe? Particularly to bake it off when I want to and not necessarily follow the strictness of the schedule. (I’m also going to have to double the recipe because I want to use it for sandwiches as well. Is there a good way to store it?)
Made it last night. Delicious!! Used same size pan. Perfect size. Very impressive result. It didn’t last long enough to test how long it would stay moist.
Thank you very much for your extremely informative video, I have been so confused by many information shown online telling only what to do or is usually done, repetitively like they all mimicking each other and not explain so much about why something should be done or is done in a certain way like you have been doing, explaining the Tangzhong-Yudane popular unsubstantiated practice and also why mantou's semisoft texture and wet steaming environment making it so different from baked bread. I am so grateful for your effort. I wish that it could be a bit more visibly explained so that I can understand more easily the things happening that the eyes cannot see and thus imagining is needed. For instance, how salt strengthen the gluten network by shielding the 2 positive charges of the wheat gluten from each other and how this allow them to curl up and subsewuently, how this more curly structure result in a tighter gluten network. It would means alot that you could take some time to help me understand better on this point. Otherwise, I am still very grateful that you have been doing these video. THANK YOU❤
We're glad that you enjoy the videos and explanations! Going forward, we do hope to make the visuals clearer and easier to understand as you mentioned. Due to the complexity of the topic, it can sometimes get a little dense and confusing, so it's still a work in progress! Thanks for the comment and feedback :)
Even thought that focaccia could last longer, with that soft crumb, it won’t. (unless extreme personal discipline in play). You nailed and improved it. Man , that’s a gorgeous focaccia. Seraphine, I have a request. If you ever find yourself in need of something to investigate, I would love to hear your opinions and findings on tofu and the bean pastes being made in Burmese fashion that are being called “tofu”. I can think of no other person that could do a better job sorting this out than you. Tofu or bean paste?
Yeah, the hardest part is to have that personal discipline, stay calm, don't eat them, knowing that you have to take some shots for the video :) We did make some tofu before, using a couple of ingredients, but haven't seriously investigated it yet. Thanks for the suggestion!
@@NovitaListyani Please do. Videos are claiming that “tofu” can be made out of any legume. I disagree. It could be that the the term “tofu” is being loosely defined by appearance and not how the product comes to be. A good definition of a curd could help, along with how those glops of protein are formed.
I was out of yeast and went for sourdough instead. I can confirm that it works great with this recipe, except unlike poolish it doesn't need overnight stay in the fridge (since there is no yeasty flavor to get rid of), just make sure its in its top activity before you start mixing the dough.
I am really enjoying your detail explanation based on science a lot. Please just ignore bs comment. If l want to make a bigger focaccia using bigger container, can I simply increse the adding flour from 100g to 200g and adding water from 25g to 105g ? This makes stil 80% hydration.
Thanks. To scale up, you need to use the baker's percentage, the percentage number on the right side of the ingredients in the description box. You can not just simply raise the flour and water in the final dough, if you do that, you will not have enough glassing power due to the fact that in this recipe the amount of yeast is relatively small and it relies on the poolish at its peak to get its full gassing power.
I made it yesterday and it came out pretty well. It tasted great but I think I overproofed it a little before adding the dimples. Next time I'll keep a closer eye on it. Can this recipe be scaled up? I would like to double or triple it if I can.
Hm I've seen recipes where tangzhong is cooked on the stove and the liquid is a mixture of milk and water. How does that compare to just pouring hot water on the flour? I thought that was more of a Japanese thing.
This came out very well, the crumb and crust were better than the sourdough one I make regularly at home. The only missing bit in the complex flavour of sourdough. Wonder how do I incorporate that part in this method!?
You can make focaccia with sourdough. I do it all the time. If you're trying to use a preferment like her poolish method, you'll just have to experiment with adjusting the percentage of starter you use in the preferment. Maybe start with a 1:2:2 with 2-4 hours on the counter followed by the rest in the fridge overnight and see where that gets you. You might need to add some rise time the following day because industrial yeast is engineered to be aggressive, but it's worth trying.
Hi Seraphine (I apologize I think I called Stephanie in another comment). I recently came across your very informative videos. Wow you know your baking science. Who knew. lol I know nothing about baking and just started on my journey to learn and milling my own Fresh Flour for its nutritional value. (My mind was blown when I heard Sue Becker’s vidoes on Truth About Wheat and Only Real Bread amazing!) I will try your method sounds great. I was wondering how long could poolish be kept in fridge? can it be “revived or freshened up if it needs it? . I made double amount because I planned to use it right after I did my first bake but then I did not get to it. Thanks so much. Oh and I so appreciate you including the gram weights since I have not yet learned Baker’s Math, etc.
If I have a combination steam oven, would you recommend adding a humidity percentage to the bake at any point in the process to increase the crispy crumb? I want to utilize that feature in some of my bread recipes but have found little information out there due to the smaller percentage of cooks that have them.
For focaccia, I don't think you need to steam the dough during baking, the crispiness is a result of the olive oil essentially frying the dough, and adding steam might actually counteract that. For more information on steaming, you may want to watch this video, there is a section where we discussed the science of steaming: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-A-feCciiAcw.html
I just made this recipe, and i just cant produce a good gluten structure, im using a high protein bread flour, and follow every one of your instruction, but after 5 set of strech and fold i couldnt get a nice windows pane test. I made other bread with 80% hidration with the same flour, and they came out perfectly, i guess its the yudane, but I dont know what im doing worng.
Is there a printable recipe available? My pan is much larger is ok to just double the dough recipe n not the poolish n tangzhong amounts? Maybe a video on handling doubling or tripling a recipe w poolish n Tangzhong or mentioning in video would be helpful as well as gram/pound quantity if finished product si I know what size pan to use. Im sorry im new to baking n milling my own fresh flour n not great w numbers. Also adding temps in Fahrenheit, as well as Celsius would also be very helpful. Thank you so much.
BTW i see in some videos u use 100 grams boiling water n 50 grams if flour and other times 75 grams water how dies one figure out how much water to flour and how much Tangzhong ? Sorry I’m new to baking and milling my own flour for its amazing nutritional value n flavor
@@arnaldomaldonado9407Water vapor is much hotter than boiling water; it assists (in a way) as a catalyst with the chemical reactions responsible for the browning of bread.
Thank you, can I use levain for all the recipes you've shared which uses poolish or other ones too? I don't think I've seen a video from you on how to convert@@NovitaListyani
If a food recipe calls for two cloves of garlic my wife might use half a clove. If I were to serve her this she would likely divorce me 😅 . I liked the look of it, but I thought for a moment there you were going to chow down on a whole clove!
I would try going on a slow speed with the hook on it and checking for “the right” gluten development every half/whole minute. Developing the product to your specific liking takes…
