@@carok6817 she says in her book that regular table salt has been stripped of its minerality and has a tinny flavor, so she bakes exclusively with kosher. I've also seen her recommend that, if using table salt, you use half or even 1/3 of the amount she tells you to use in her recipes, which she develops using Diamond Crystal kosher salt.
Table salt, or fine sea salt, is actually more accurate when measuring by volume since it's grain size is much more uniform and more consistent when packing in the spoon. And since Claire helpfully points out, most bakers scales are not accurate (or precise) enough to dose out small amounts of Salt.
@@forgeustiss6667 my experience is with Morton Kosher (much more available in Michigan) and it's pretty variable in flake size. Which doesn't matter when you are seasoning to taste while cooking, but definitely impacts the amount of salt you add if measuring by volume for baking.
Wonderful guest and wonderful recipe!! Thursdays are the best day of the week. I will give a tip regarding the cast iron skillet...if you complete the baking and wish the bottom crust was a bit more brown, put it on the burner and cook for a little bit longer. I have done that before with great success! Thanks Claire for another great recipe and dinner tonight! 😘
Why hesitate? It's the first recipe from the book I made. Claire made it so easy. Follow her advice and do the dough and apples beforehand on separate days.
@@titrekkuyruk8107 because it’s almost like lasagna, that “simple but you gotta do the work” though I always end up baking something else and regretting the fact that it’s not the tarte, maybe this weekend will be the one.
"First of all. Rude!" made me laugh so much. And when David says "It's not that drinking coffee is hard. It just makes me crazy. Kinda like how you are now!" was hilarious. You can definitely see what good friends they are as they 'fight' like long time friends. And most tellingly, David didn't hesitate to pick the fight at the perfect time! Hilarious episode. Loved it.
Gonna have to say I'm also 'team tea' over coffee. Most of the time, anyway. Occasionally I'll break the emergency glass and take an iced coffee in dire circumstances.
I've seen every episodes of dessert person and they have different editors for each video but one thing for sure all of them have cats. it makes me wonder if one of the prerequisites to being an editor in this channel (besides good at editing videos) is that you have to have a cat
Now that looks like a pizza I might eat. Thursday’s with Claire my favorite day of the week. If she didn’t make anything it would be a win but she bakes too win win win.
If you've never made it, its amazing! I've made it a few times during quarantine and it's so good! Very easy to remix with toppings, and always delicious.
This exudes me and my best friend’s relationship. The overly caffeinated hyper friend, and the calm and collected one who thinks the other is crazy but loves them anyway 😂
I understand the caffeine reaction. Too much caffeine makes me high. I used to force myself to get up to watch tennis events from Europe at 4 am. Too much coffee does not make up for too little sleep. Sigh.
I think Claire's advice about proofing yeast is not great. Claire bakes so much, she's unlikely to have dead yeast. Even if you bake a fair amount, if you aren't buying yeast regularly, you are a lot more likely to have dead yeast. Get lukewarm water (use a digital thermometer) in a drinking glass, toss in the yeast, feed it a tsp of sugar (for like 10g of yeast), and let it proof. Shouldn't take more than 10 minutes, and probably less if the yeast is good.
I have been making this every week for a year. My hacks are, I use 2 skillets, we like a thinner crust. I heat the skillet on the stove top for 4-5 min on high heat to crisp the crust before I put it in the oven. I bake on the top rack, no need to move it.. you can cut back on the baking time.
Claire, 6:50 - “The most important thing you want to do is to weigh the flour and water because then you hit the hydration precisely.” Also Claire, 6:56 - “Well, 172. Close enough.”
A trick from someone who makes cast iron pizza weekly... Heat your oven to 500°F and put your cast iron in there while you prep your toppings. Stretch out your dough and when ready pull your pan out, throw some flour in the bottom and then put your dough right in. Put all your toppings on, then bake for 12-15 mins. It basically tastes like it came out of a real pizza oven!
Loved this video! I just started making this exact recipe 2 weeks ago and it has turned out so well, we had it 4 times ever since :) funnily enough I just made another one 10 minutes ago haha Looks so delicious ♥️
Also, if you ever wanted to do some sort of contest or audience inclusion, you could ask people to submit videos of their cats watching your episodes or with your book to feature on the end slate.
Hello Claire, I have a question what do you do with the parts that are done live in the day but then you used another that is kept from the night before. Thanks 😊
