Hi I consider myself as a newbie in sourdough baking. I am using a spiral mixer when making sourdough focaccia, when mixing I do 4 mins slow, 8mins fast until it passed window pane test then last to put is EVO oil. After mixing, bulk ferment and do 2 s&f 30mins gap, then 2 c-fold 45mins gap but during those folds, the dough started to tear. What am I doing wrong? Thanks in advance
I made focaccia according to your recipe and it turned out AMAZING! I used Dead Sea salt flakes, Parmigiano Reggiano, Turkish olives and zucchini fillets for the toppings. It was by far the best focaccia I have ever had! Thank you!
Looking forward to learning from your channel. I have baked many loaves as a home baker, but learning, relearning from others is the best way to advance one’s craft.
Good day Matthew, Thank you so very much for this recipe; I have been trying to find a good Sourdough Focaccia for 2 years. Wow, none have been quite right; however, yesterday I tried yours and will bake this one later today. I did add a few things but it is currently in pan and super bubbly. I really do appreciate you sharing something that is more approachable. Have a wonderful day.
Hey Dee, so happy this helps! I made it myself yesterday as well and have a few small things to clarify to make it even easier to follow. Hope your bake turns out amazing!
@@deebrake I THINK you can post them to the community part of my YT. YOu could respond to the focaccia one but feel free to send on IG as well i'd love to see it!
Thanks Lincoln. Theres a few different reasons your dough could be sticking. Not enough fat in the pan or maybe an under devoped/torn dough. Send me a picture on IG and ill try and take my best guess.
Hi, do you think I can switch the semolina with the same quantity of flour and use the same quantity of water ? I Want to use the flour from my farm (T80). Thanks !
Yah for sure you can its a small amount. TBH you could start to work on replacing the bread flour with the T80 maybe drop the hydro for the first few bakes and work up to it.
Hey Jonathan, I forgot to catch the other one coming out of the oven! The lloyd pan conducts heat a bit better so the result from he sheet pan is similar with less colouration and slightly less volume but its still great and a good way to get started. Use lots of oil if you are using a new tray. MJD
Thank you! This was one of my earlier videos and im so happy to be learning with each one! I have a few good ones coming up that are being filmed this week, can't wait to share ;0
I'm in the midsy following your focaccia recipe and video noticed that my dough seems much stickier and loose than yours after the overnight in the fridge. It's currently sitting in the pan for the next 3 hours. What could be the reason for this? Thanks.
Hello chef! My dough isn’t coming together that well during bulk ferment - still very wet and tearing during stretching. Certainly not as smooth and strong as yours - should I worry about it?
It's hard to say without seeing it but I when I see a dough tear i like to leave it alone and let it relax then try and add another fold. What type of flour are you using?
Thanks so much for the quick response! Using KA Bread Flour 12.7% and Bob’s Red Mill semolina. It was like thick pancake batter even after 3 hours in the proofing drawer. I probably overworked it in the end trying to get it to come together, and ended up putting in the fridge and hoping for the best 😀. What’s weird is I mistakenly used LESS water than the recipe since I took 10% out of the autolyse amount to use with the salt. Oh well, we shall see… thanks for such great content!!
Came back to say that it was almost 100% my flour. Switched the semolina to Caputo Semola Rimacinata and things turned out much better. The other flour just wasn’t absorbing the water.
@@matthewjamesduffy sorry for not being clear. I am looking for bannaton ( woodpulp sourdough bread forms). I thought you might know? Sorry to bug you with this. I am in Alberta. Thanks again.
It is REALLY nice when measurements are given in different ways. Temperature in both celcius and fahrenheit would be good, measurements in weights and cups, tbspn, etc would also be good. I have been making bread for a long time (never focaccia), and I have gotten to the point where my cup measure is also my quick scoop. My bread comes out GREAT and I don't have to weigh anything. In fact, I don't have a kitchen scale and I'm not getting one.
I have started showing C and F even though I’m Canadian and don’t use F but thought it can be helpful. You can see this in more recent videos. Using cups and tbsp is not an accurate way to measure your bread and not something I’ll be doing. If that’s what you are looking for this channel is not for you.
Thank you chef for this fantastic video! I have been on my bread making journey for almost a year now and this is my favorite focaccia I have found thus far! You are my new favorite to watch and I have already passed your video on to a few friends. I was wondering if you ever add herbs/spices to your dough? And if so, when in the process can they be added? Thanks so much and happy baking! 🙂
Wonderful happy to hear that. You definetly can add herbs to the dough although I generally put them on top after instead of inside. No particular reason why I guess its just how I learned! If you do add them I would suggest adding them towards the end of the mix.
I tried this recipe again using 50% fresh milled whole wheat and hard bread flour and black olives /flake salt it really was the best tasting bread I have made to date I did full on autolyse with out levine , I really like this recipe it’s versital and playful 👍🏻
For beginners, it would be helpful if you showed how to make the Levain rather than have it already made to mix into your dough. A small complaint. Everything else is brilliant!
Hey Patrick! Check 4:16 timestamped "how to prepare the levain." It shows step by step how I prepare the levain for the recipe I did not just have it ready to go ;0
Thanks Matt Luv this fool proof recipe I didn’t cross all the Ts & Is and didn’t follow your hydration advice for different flours I saw on your blog post bake but it turned out great even with the super hydrated dough and 24 hr bulk ferment your pan recipes are great for us guys and gals on limited time , you really make a difference in my baking via your blog and vids Thanks !!
I'm curious. Did you mean for it to be 98% hydration without the olive oil, which puts it over 100% hydration. On your website you put 91% hydration. Just curious if this recipe on your video is supposed to be 98%? Did you mean for it to be 485-49 instead of +49? As
I don't count fat or oil as part of the total hydration. The total hydration is also based on the total formula not the final dough. I often change and adapt recipes and this blog/video were made at different times so I decreased it a bit to make it more user friendly but it is meant to be + 49 as a second stage water.
Another fantastic video! Thanks for all the information, definitely going to try it at home!
Cheers chef !
Well done. Nice editing too! Thank you!
Thank you, and thank you for all your help getting started on our TH-cam journey.
Hi I consider myself as a newbie in sourdough baking. I am using a spiral mixer when making sourdough focaccia, when mixing I do 4 mins slow, 8mins fast until it passed window pane test then last to put is EVO oil. After mixing, bulk ferment and do 2 s&f 30mins gap, then 2 c-fold 45mins gap but during those folds, the dough started to tear. What am I doing wrong? Thanks in advance
THIS VIDEO LOOKS AMAZING - I cannot wait for more
You rock, thank you!
In the "equipment used", you forgot to put a link to the helper. Where can I get one of those?
Kitchen looks great! you're so handsome too!❤️
what if I don't find the bubble big enough, what would be the reason? please suggest. Thank you
why do you ensure not to pinch through adding salt. Is this common to all recipes?
So if I'm doing calculations correctly this is 99% hydration?
Awesome! 😻✅
I made focaccia according to your recipe and it turned out AMAZING! I used Dead Sea salt flakes, Parmigiano Reggiano, Turkish olives and zucchini fillets for the toppings. It was by far the best focaccia I have ever had! Thank you!
That sounds wonderful. Happy to hear you enjoyed the recipe!
Looking forward to learning from your channel. I have baked many loaves as a home baker, but learning, relearning from others is the best way to advance one’s craft.
I look forward to sharing some of our favourite recipes and techniques.
😊😊i😊🌏😊
Hey Matthew
Awesome job!! Thank you for the work!!! Your co star is pretty cute!
Kudos to her also.
Thanks for sharing looking forward to more:)
Glad you enjoyed this recipd Joseph.
Awsome chef, your baking is excellent.
Good day Matthew, Thank you so very much for this recipe; I have been trying to find a good Sourdough Focaccia for 2 years. Wow, none have been quite right; however, yesterday I tried yours and will bake this one later today. I did add a few things but it is currently in pan and super bubbly. I really do appreciate you sharing something that is more approachable. Have a wonderful day.
Hey Dee, so happy this helps! I made it myself yesterday as well and have a few small things to clarify to make it even easier to follow. Hope your bake turns out amazing!
@@matthewjamesduffy I wish I could send you pictures… maybe on Instagram….Baking now, crossing my fingers. Thanks again
@@deebrake I THINK you can post them to the community part of my YT. YOu could respond to the focaccia one but feel free to send on IG as well i'd love to see it!
@@matthewjamesduffy ok I linked you on my Instagram I hope you can see it. Now I have to wait until it cools. Thanks again.
Its amazing chef, and your teaching is perfect.
Hey, great content! It’s great that you are 🇨🇦. I have issues with focaccia stick to my quarter sheet. Do you have any idea why?
Thanks Lincoln. Theres a few different reasons your dough could be sticking. Not enough fat in the pan or maybe an under devoped/torn dough. Send me a picture on IG and ill try and take my best guess.
@@matthewjamesduffy Thank you! I will do that. Also, how do I scale down the recipe to fit an 8inch round?
@@lincolnhosking2100 with this dough, I think you probably would want about 400g of dough but id have to test it to make sure.
Hi, do you think I can switch the semolina with the same quantity of flour and use the same quantity of water ? I Want to use the flour from my farm (T80). Thanks !
Yah for sure you can its a small amount. TBH you could start to work on replacing the bread flour with the T80 maybe drop the hydro for the first few bakes and work up to it.
Amazing. Seeing the kids involved was a treat too!
She loves helping ;0
Awesome! So what was the difference between the other pan and the Lloyd pan?
Hey Jonathan, I forgot to catch the other one coming out of the oven! The lloyd pan conducts heat a bit better so the result from he sheet pan is similar with less colouration and slightly less volume but its still great and a good way to get started. Use lots of oil if you are using a new tray. MJD
Awesome, mouthwatering video Chef!
Thank you for the very detailed video! Would it work to use a ceramic dish for baking?
So I THINK you could but i'd be worried it might stick. You could try it and add a little more oil than what I do in the Lloyd pan.
Awesome video Chef! Love the mountain of Panettone molds on your fridge
I guess I have to make some panettone videos now ;0
Such a great video!
I'm just addicted to your videos 😅 greetings from Brazil!
Awesome! 👋
You’re amazing, very profesional. Love it!
Thank you! This was one of my earlier videos and im so happy to be learning with each one! I have a few good ones coming up that are being filmed this week, can't wait to share ;0
Would it be cool to use 00 flour as well ? Or instead of semolina ?
Yes, I do that sometimes.
Nicely done, your micro bakery studio is looking good!
Thanks Trevor. We are looking forward to growing the space.
I'm in the midsy following your focaccia recipe and video noticed that my dough seems much stickier and loose than yours after the overnight in the fridge. It's currently sitting in the pan for the next 3 hours. What could be the reason for this? Thanks.
Great video Best instructions concise and easy to follow
thank you!
Thank you Matthew James, I just made this - absolutely delicious!!
Awesome happy to hear that! Its Matthew btw 😉
@@matthewjamesduffy what an idiot, sorry - edited!
@@michaelosborne3414 no all good I get it ALL the time!!
Hello chef! My dough isn’t coming together that well during bulk ferment - still very wet and tearing during stretching. Certainly not as smooth and strong as yours - should I worry about it?
It's hard to say without seeing it but I when I see a dough tear i like to leave it alone and let it relax then try and add another fold. What type of flour are you using?
Thanks so much for the quick response! Using KA Bread Flour 12.7% and Bob’s Red Mill semolina. It was like thick pancake batter even after 3 hours in the proofing drawer. I probably overworked it in the end trying to get it to come together, and ended up putting in the fridge and hoping for the best 😀. What’s weird is I mistakenly used LESS water than the recipe since I took 10% out of the autolyse amount to use with the salt. Oh well, we shall see… thanks for such great content!!
@@bennynocheese Send me a pic tomorrow on IG. It all sounds fine. How hot is your proofing drawer?
Came back to say that it was almost 100% my flour. Switched the semolina to Caputo Semola Rimacinata and things turned out much better. The other flour just wasn’t absorbing the water.
@@bennynocheese Hey Rob thanks for the follow up. I should mention that in the recipe. You need to be able to absorb and retain the water well.
My sourdough bread is always too sour to eat. I gave up making them.
How do you prepare the levain?
I’ve got a video on the feed showing how I maintain and feed the Levain.
Thanks for the great information. Do you know a good source for bread forms?
Glad you enjoyed it. What do you mean by bread forms?
@@matthewjamesduffy sorry for not being clear. I am looking for bannaton ( woodpulp sourdough bread forms). I thought you might know? Sorry to bug you with this. I am in Alberta. Thanks again.
@@zefsurvival7962 OH no worries and no need to apologize. I got mine from brotformen.de
It is REALLY nice when measurements are given in different ways. Temperature in both celcius and fahrenheit would be good, measurements in weights and cups, tbspn, etc would also be good.
I have been making bread for a long time (never focaccia), and I have gotten to the point where my cup measure is also my quick scoop. My bread comes out GREAT and I don't have to weigh anything. In fact, I don't have a kitchen scale and I'm not getting one.
I have started showing C and F even though I’m Canadian and don’t use F but thought it can be helpful. You can see this in more recent videos. Using cups and tbsp is not an accurate way to measure your bread and not something I’ll be doing. If that’s what you are looking for this channel is not for you.
Thank you chef for this fantastic video! I have been on my bread making journey for almost a year now and this is my favorite focaccia I have found thus far! You are my new favorite to watch and I have already passed your video on to a few friends. I was wondering if you ever add herbs/spices to your dough? And if so, when in the process can they be added? Thanks so much and happy baking! 🙂
Wonderful happy to hear that. You definetly can add herbs to the dough although I generally put them on top after instead of inside. No particular reason why I guess its just how I learned! If you do add them I would suggest adding them towards the end of the mix.
I tried this recipe again using 50% fresh milled whole wheat and hard bread flour and black olives /flake salt it really was the best tasting bread I have made to date I did full on autolyse with out levine , I really like this recipe it’s versital and playful 👍🏻
Right on happy to hear that!
👍👍👍🙏❤️❤️❤️🇺🇦
Can I use this recipe in cast iron?
Yes it works great in cast iron just watch the bottom during the bake sometimes depending on the oven it can scorch!
For beginners, it would be helpful if you showed how to make the Levain rather than have it already made to mix into your dough. A small complaint. Everything else is brilliant!
Hey Patrick! Check 4:16 timestamped "how to prepare the levain." It shows step by step how I prepare the levain for the recipe I did not just have it ready to go ;0
So helpful! Followed it step by step with great results! Thank you!
Happy to hear that!
Thanks Matt Luv this fool proof recipe I didn’t cross all the Ts & Is and didn’t follow your hydration advice for different flours I saw on your blog post bake but it turned out great even with the super hydrated dough and 24 hr bulk ferment your pan recipes are great for us guys and gals on limited time , you really make a difference in my baking via your blog and vids Thanks !!
This is homemade.
I'm curious. Did you mean for it to be 98% hydration without the olive oil, which puts it over 100% hydration. On your website you put 91% hydration. Just curious if this recipe on your video is supposed to be 98%? Did you mean for it to be 485-49 instead of +49? As
I don't count fat or oil as part of the total hydration. The total hydration is also based on the total formula not the final dough. I often change and adapt recipes and this blog/video were made at different times so I decreased it a bit to make it more user friendly but it is meant to be + 49 as a second stage water.