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Frannie Loves Food
United States
เข้าร่วมเมื่อ 28 มี.ค. 2022
Bronx girl who grew up on Arthur Ave in the "Little Italy"
Child of immigrant parents who learned from my Nonna & Mother
Passionate about my culture and traditions and in particular food traditions!
I love to share my passion for cooking and baking and make it approachable for everyone!
Child of immigrant parents who learned from my Nonna & Mother
Passionate about my culture and traditions and in particular food traditions!
I love to share my passion for cooking and baking and make it approachable for everyone!
Make Sourdough Ciabatta with Me!
Sourdough baking is my passion. It is a labor of love and requires a bit of a time commitment but it is such a rewarding experience and the taste is unmatched! This bread requires that you have an established sourdough starter. For more information on that please refer to my method here:
frannielovesfood.com/bread-recipes/how-to-make-a-sourdough-starter/
Full recipe and instructions:
frannielovesfood.com/bread-recipes/sourdough-ciabatta/
INGREDIENTS
500 g Bread Flour
100 g Fed Sourdough Starter
400 g Water
10 g Salt
INSTRUCTIONS
Feed you starter early in the morning. Take 50 g of starter, 50 g of water and 50 g of bread flour. Mix them together and let it sit until it doubles size this may take 3 to 6 hours.
Once doubled, add this 100 g of starter to a large bowl with 400 g of water at room temperature. Mix well and then add 500 g of bread flour. Mix everything well and cover. Let it sit for one hour to autolyse.
After one hour, add 10 g of salt and mix well, making sure that the salt is well incorporated. Begin to stretch and fold the dough several times onto itself until the dough begins to resist the stretching. Cover the dough and wait 30 minutes.
After 30 minutes, stretch and fold the dough onto itself four times around. Cover and let's sit for another 30 minutes.
Repeat this process for a total of five times. After the fifth stretch and fold, cover the dough and let it bulk rise until it doubles and sides. This process may take anywhere between 3 to 6 hours. Do not let it overproof, so check it every hour to see how it fastest it is rising.
Once doubled in size oil a square container with high sides. Dump the dough into the container and then oil a piece of plastic wrap, so that it does not stick to the dough. Place in the refrigerator overnight.
The next day, preheat the oven to 500°F for one hour
Dump the dough out onto a well flowered surface. Flour the top of the dough well. Using a floured bench scrape, form a rectangle about 9 x 11". This measurement does not need to be exact.
Using the floured bench scrape, cut the rectangle in half. Then cut each half and half. Place parchment paper on an inverted baking sheet. Using two floured bench scrapes lift the roll and place onto the parchment paper.
Lower the oven temp to 450°F and bake the rolls for 30 minutes. When you place the rolls into the oven, use a spray bottle filled with water and spray the walls of the oven to create the steam effect. This will help the rolls rise.
Once golden brown removed from the oven to a wire rack to cool.
Link to my Danish Whisk:
a.co/d/4GcuVPy
#bread #sourdough #sourdoughlove #ciabatta #italianbread #italianfood #breadrecipe #breadbaking #sourdoughbread #italiancooking #recipe
frannielovesfood.com/bread-recipes/how-to-make-a-sourdough-starter/
Full recipe and instructions:
frannielovesfood.com/bread-recipes/sourdough-ciabatta/
INGREDIENTS
500 g Bread Flour
100 g Fed Sourdough Starter
400 g Water
10 g Salt
INSTRUCTIONS
Feed you starter early in the morning. Take 50 g of starter, 50 g of water and 50 g of bread flour. Mix them together and let it sit until it doubles size this may take 3 to 6 hours.
Once doubled, add this 100 g of starter to a large bowl with 400 g of water at room temperature. Mix well and then add 500 g of bread flour. Mix everything well and cover. Let it sit for one hour to autolyse.
After one hour, add 10 g of salt and mix well, making sure that the salt is well incorporated. Begin to stretch and fold the dough several times onto itself until the dough begins to resist the stretching. Cover the dough and wait 30 minutes.
After 30 minutes, stretch and fold the dough onto itself four times around. Cover and let's sit for another 30 minutes.
Repeat this process for a total of five times. After the fifth stretch and fold, cover the dough and let it bulk rise until it doubles and sides. This process may take anywhere between 3 to 6 hours. Do not let it overproof, so check it every hour to see how it fastest it is rising.
Once doubled in size oil a square container with high sides. Dump the dough into the container and then oil a piece of plastic wrap, so that it does not stick to the dough. Place in the refrigerator overnight.
The next day, preheat the oven to 500°F for one hour
Dump the dough out onto a well flowered surface. Flour the top of the dough well. Using a floured bench scrape, form a rectangle about 9 x 11". This measurement does not need to be exact.
Using the floured bench scrape, cut the rectangle in half. Then cut each half and half. Place parchment paper on an inverted baking sheet. Using two floured bench scrapes lift the roll and place onto the parchment paper.
Lower the oven temp to 450°F and bake the rolls for 30 minutes. When you place the rolls into the oven, use a spray bottle filled with water and spray the walls of the oven to create the steam effect. This will help the rolls rise.
Once golden brown removed from the oven to a wire rack to cool.
Link to my Danish Whisk:
a.co/d/4GcuVPy
#bread #sourdough #sourdoughlove #ciabatta #italianbread #italianfood #breadrecipe #breadbaking #sourdoughbread #italiancooking #recipe
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Weigh the entire dough ball, divide it by 3 and that's the weight you're looking for each loaf
@frannielovesfood --hey Frannie, I'm actually halfway thru this recipe right now and I noticed that my dough had doubled already just during in the autolyse - Now my poolish sat for about 15hrs before started today. Then Also, based on other doughs/recipes I have tried, I typically always have to about double the time recommended for kneading in my mixer, because I have a small/ Mini Kitchen aid (3.5qt, i think), and it seemed I would have to let it go Longer than the dough demonstrated showed in order to get the consistency required --but Today, once I added the salt and oil, it seemed to take even less time than the 5-6 mins you estimated to come together, so that was just weird..? Anyway, I'm still excited to see it thru --dough is resting to proof now :)
Yay!! The autolyse really does the trick ☺️🥰
Great recipe & video! Can I freeze this dough ? Empty nester here!
Absolutely! I do it all the time. Just make your dough balls and then wrap them in plastic wrap and place them into a ziplock bag freezer bag and you’re good to go! ☺️
Looks like double-milled semolina. Reds Mill is not the same - just a note for anyone new to this 😀
That is true! I buy my flour from a bread bakery 👍🏻👍🏻
Just finished my 1st Semolina Bread today / I followed your recipe, turned out great / thanks so much --
Wonderful!
Great Channel--/ thanks
What a lot of fuss…crapola. weighing ,. Scheeeasier to measure imperial…cup. tsp , tbl., etc…scheech
Weighing is precise, cups are not. You get inconsistent results with cups.
looks delicious😄😄
Thank you for recipe, I have been looking for this type of bread. I like breads made from farina semola durum rimacinata, so far I have made mafalda siziliana, it is absolutealy marvelouse flour. In Poland we use only soft flour, but as always you can bou semolina on internet shops.
I hope you enjoy making it as much as I do! 🥰
Can we make a law that anyone with long nails have to wear appropriate gloves. Nah! everyone serving others should just wear gloves.
I will NEVER wear gloves in my house when I serve my family…if you don’t like it don’t watch…
Beautiful Might need some burrata grated frozen peach and balsamic glaze. Looks so good. On my list for the weekend
Sounds fantastic 👌🏻
On the printed recipe the oil is added after mixing the polish and final dough together. Here you do it after the fact
The order doesn’t affect the end product so it’s ok either way 👍🏻
@@frannielovesfood Gotcha! Thanks! I like the mix, came out good too!
Great! ☺️
Franny, you do a great job of explaining everything. I love following you wonderful video.
Thank you so much!
I always enjoyed our Sunday dinners together with family. As the kids get older it's difficult to to do, as much as I would like to get together. Life is different when they are out on their own and work weekends. Enjoy every moment you can.
Great video
Tysm! 🥰
It looks delicious 🌸
Spot on!!!! I'm from the other "B" Brooklyn. thought our pizza was better than Bronx!😊 But nothing beats John's on Bleeker. Great stuff made your focaccia added garlic confit tomatoes rosemary. please keep sharing your old school traditions reminds me of home. My chiles are already hanging. Salute'
I definitely will! Tysm 🥰🥰
I feel badly that no one in my family does any of this. They don’t can anything, make bread etc. when I’m canning or making bread I think about my momma. How hard she worked. I never knew my grandmother’s. So thanks for the memories.
❤️❤️🙏🏻
@@frannielovesfood I’m 74 and will keep on doing these things until the Lord takes me Home. 😊
❤ the memories are everything! I miss the big family dinners.
Very well said! 😢 ❤ this is exactly why I do it, to connect to those who came before and my children and hopefully their children who come after. Gave me the feels!!❤❤❤
❤️❤️❤️
Good morning! I made the focaccia bread yesterday! Came out amazing 😊
Yay! I’m so happy you loved it!!
Love this recipe! I don’t have course sea salt can I use kosher or just regular sea salt.
Yes you can absolutely use those options 👍🏻
I use to make it with my parents. Thank you for sharing and bringing back memories. Now I gotta make some.
You are so welcome! 🥰
You are a woman that knows good food! I love this! ♥️
O pao deve ser gostoso
Looks delicious❤
You’re hands are beautiful
Thank you so much 😀
I was going to make my sourdough for Saturday but I think I’m making this! Looks so delish!
It's so good!
Beautiful 🤌🏽
Im with you on the garlic! Less is better. Thank you for this video!
It is looking gorgeous 😍
Wow these gardens are amazing in the TH-cam spaces. Really beautiful food paradise and just a joy to see healthy environments.
Is that pan approximately the same size as a sheet pan? I’m asking because I used a sheet pan and my bread was a little flat so not sure why.
This is 10x14, it’s a little smaller than a typical sheet pan 👍🏻
❤❤❤beautiful indeed....love that song!😊
The Irish goodbye is so much like this😂😂
😂😂
The black goodbye includes smacking folk while laughing. We knock the shit outta you but with love! 😂
I never knew focaccia was so easy! I made this and topped it with garlic, black olives, cherry tomatoes, dried basil, sea salt & pepper, and parmesan. (I ran out of feta or it would've been on there too). It was so good I cried tears of joy as I was eating it. With more olive oil of course.
Yay!! I’m so glad you enjoyed it 🥰🥰🥰
I can’t wait to make this. I’ve made your focaccia recipe 3x this week 🤤 🤤
I love it 🥰
I just made this! OMG, so good! Thank you!
Yay!!! 🥰🥰
Sexy garden sexy song
😆😆😆
😂😂
😂
This looks amazing 😍 Thank you for sharing your wonderful recipes with us and I absolutely LOVE the way you explain everything, makes it so easy to follow..❤
Tysm ❤️❤️
@@frannielovesfood You're welcome ❤
So So beautiful I want that too😂 I do garden on my decks because I live where there's lots of deer in elk in all kinds of things that would love to eat my stuff if I garden on the ground without the help of somebody building me something sturdy . That was so enjoyable.Thank you for sharing p s I cannot wait to make yourFocaccia🎉
I built this because the groundhogs and rabbits were eating everything!! I couldn’t take it anymore lol
Really don't understand why she doesn't user a rubber spatula to clean off the sides of the bowl.
I would like to buy bread from you .🎉❤
Great bread 🍞🍞 you cooked fantastic 😊 I don't make good bread in gas oven ..
I’m using a gas oven, you can do it ☺️
Use of a scale is the way to go! Baking is a science. I use a round cast iron pan. I also use Parchment paper on the peel to put the pizza in / on the pan. I remove the parchment paper after a few minutes.
Yes the scale is the only way 🙌🏻🥰
The so called music is a headache I cannot watch
So don’t watch it lol
it's pronounced 'SENTO'. tHE CHI Sound is only used if there are two c's together ANY Italian knows that. Why don't you
You obviously don’t speak Italian…because ANY person who knows how to speak Italian knows that ce is a ch sound…