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 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😂
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.
My house stays cold too- hot tip: put your dough in the oven to rise with the oven OFF but the oven light on-creates just enough warmth to help out with a rise 🤗
I often use the microwave, to house might go in the winter, so there’s no fear of me accidentally turning the oven on. If you put in the microwave you can leave the door open slightly and it turns the light on and then you have a much smaller area heating up more efficient
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
@@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.
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
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.
@@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.
@@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.
@@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.
Upvote this so he can see it : When you need to proof something at room temperature you can set your oven 2min to 200°C and after that it should be around 40°C, which is ideal for rising doughs, obviously you can use a thermometer to ensure it's not too hot. I'll let you do the conversion to farenheit.
@@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.
@@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.
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!
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
@@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
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.
It really makes the most crisp delicious focaccia I tried. And it is an insanely simple recipe. It just comes together in 5 minutes and then all you have to do is leave it overnight!
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 :)
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.
That's true for loafs, the starch needs to cool and set up so the bread holds its shape. But focaccia is meant to be eaten warm. You don't need it to hold its shape and warm bread tastes best.
OOF yeah, that was so painful to watch. I've made Claire's focaccia three times now and you HAVE to let it rest at least an hour before cutting into it so that the crumb can set. And it's still as incredible an hour after baking - and warm, too, it cooks so hot that there's still residual heat in the focaccia at that point
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.
I know it's alot of work, but I really do appreciate these videos! It's great to see different versions of a recipe reviewed side by side. So thank you!
@@aaronliang5638 not really, hundreds if not thousands have done this recipe (reddit has a lot of claire simps) and they all say its good, so i think its on his part
Glad to see Joshua win because his Focaccia is my absolute fabourite. The texture, the deep flavour through longer slow fermentation... every couple of months I go through baking it as I don't have any bread-kneading appliance and have to do it by hand, which is pretty difficult with such a wet dough. But it's so worth it!
@@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).
Rosemary is heavenly.!.! I just made rosemary bread today and the house smells amazing. My house is quite cold too so I proofed the dough near the sunny window :)
@@guynakash I tried both the double choc and the chocolate chip NY cookie and they were both amazing. Pretty much anything I tried from her channel was amazing! Big recommendation!
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
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)
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.
I’ve made Claire’s focaccia twice. Both times I got a hard crunch on the bottom and golden garlic on top. None of the toppings burned, not even pine nuts. It’s weird that yours turned out as it did.
In regard to the crispier bottom in Weismanns focaccia: since that is the only one that had a slow fermentation, the yeast actually had time to convert some of the starches in to sugar, which helps with the browning.
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 :)
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.
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.
Kudos to you for how you said Zaatar! You got the vowel lengths almost perfect, and I cannot expect you to say ع correctly (the third sound). Definitely much better than certain people on a certain channel.
@@kjdude8765 Yeah that happens in every video someone tries to say an Arabic word, unfortunately. I'd rather compliment the thing he got right than comment on the part he got wrong. It's extremely difficult to say a word with a letter you can't say!
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.
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.
@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
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.
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.
Add finely minced garlic to the bread itself. Or take 2 heads of garlic (individualcloves) 2 cups olive oil and bake in a covered casserole for 40 minutes at 325. Once cool enough to handle add some lime or lemon juice (to taste) and mash up the garlic. Use this as the olive oil in the focaccia. I use this in panmarino works well.
David! you can rise bread in the oven with JUST the light on and it will help your rising times! I live in a cold climate too. But most ovens use bulbs which run really hot, so your oven can get to an easy 90-100F just by leaving the light on and door closed. Works great for proofing dough!
10:30 make garlic confit for like 3 hours in the oven while your dough's proofing, and use that to flavor you bread and brush on, either before baking or after. Not much extra effort there.
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.
3 года назад
My hard of hearing self was so quick to click on the video, it didn't even have captions yet 😞
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
i don't think you followed claire's recipe correctly, the second time you knead the dough is not supposed to be that wet if you watch her video it has to pull away from the sides of the bowl
@@anelecky humidity probably had a lot to do with it, but i don't think measuring has anything to do with kneading. it just needed more time in the mixer
@@lucysrz3496 he said he mixed it for 18 minutes, it's obvious that the hydration is just too high for his flour. At those hydration levels the different gluten levels in brands of flour will make a difference.
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
I know I’m early and I’m hoping that will help you see this quicker, but thank you for keeping BLM in your background. I feel like after the protest this summer died out, people suddenly forgot about about it again, and it’s nice to know that people are still fighting. Thank you
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
Autolyse isn't the slap and fold process, autolyse is basically the process of mixing the flour and water, and then letting it rest for a half hour or so so the flour can hydrate before kneading the bread. The slap and fold is sort of akin to kneading the bread when you're working with really high hydration dough.
I NEEDED THIS SO BAD, DAVID. THANK YOU. I was watching all these recipes the other day and wanted to know which was best. I've made Claire's but found it a little dry.
I also made Claire's foccacia and mine was also SUPER soupy. The only thing I can think of is that I live in a very humid state (Missouri) and if you are making this bread in high humidity, you should cut the liquid down by about 1/2 cup. Claire was baking in a drier climate and did not take this into account. I had to do some research after my foccacia turned out much flatter and greasier than hers.
May have been the type of flour you used. The higher the protein content the more hydration the dough can handle and different brands of flour have different protein levels. King Arthur Flour for example has a relatively higher level and therefore can take more water.
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.
Hey David if you want a hack for easy rising with bread that won't take forever: turn your oven on, let it get to temp, then put the dough on top of it. _Keep_ it on. I made Josh's "better than Cinnabon" recipe and that was how I rose my yeast.
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
Claire’s focaccia has been my go to I’m making it on a weekly basis! Definitely try again- the garlic does get really brown though, so I skip it usually or use garlic oil
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
