This morning when I greeted my colleagues at work with Gluten Morgen, they looked at me with a strange expression on their faces. It seems I'm the only one watching this channel🤔 Greetings from Germany.
That Fugazetta am gonna make but am gonna load d middle layer with olives, mushrooms, a bit of finely chopped garlic for a pop of flavour and some bell peppers. On top am putting spinach, shreaded jerk or buffalo chicken with a little bit of onion for flavour layering because that was wayyy too much onion for me.
I like your videos. Well produced but good bread making requires careful management of all variables. Suggest you add timing (kneading) & temperatures (water) to your instructions 😊
The percentages displayed in the video's description seem wonky? They aren't bakers percentages as would be expected. E.g. for the pizza Teglia recipe shown in the video: total dough weight is 1000g. Water in biga = 40% (216g) water in refreshment = 40% (216g). Flour in biga = 80%(430g) flour in refreshment = 20%(110g). So how exactly are these pecentages calculated?
I have to ask you this...How come us in Sweden still use barley? How come we still make bread that's harder, and, dare I say it, healthier? We didn't survive on wheat after all. Want to taste the "thin bread" we make? Made of barley? I'm curious...
What a bizarre comment. Why do Swedes use Barley? Because they always have. Traditional foods are traditional because they've been used throughout time. Why change them if there's nothing wrong with them? It's as daft as asking why Scots still use Oats or why Americans use Corn - or why Russians still drink Vodka. Alternative doesn't mean 'better' - just different.
This morning when I greeted my colleagues at work with Gluten Morgen, they looked at me with a strange expression on their faces. It seems I'm the only one watching this channel🤔 Greetings from Germany.
Great recipe thanks 👌
I love your video! 🤩👍 Perfect! Thank you! 🙏
That Fugazetta am gonna make but am gonna load d middle layer with olives, mushrooms, a bit of finely chopped garlic for a pop of flavour and some bell peppers. On top am putting spinach, shreaded jerk or buffalo chicken with a little bit of onion for flavour layering because that was wayyy too much onion for me.
Oh these all look fabulous. I can’t wait to try them all. The first one looks like my new favorite
oh my god. I can't. those sound effects! you're killing me!
Hi.
Why don't you add the receipts to the app automatically through app update?
I like your videos. Well produced but good bread making requires careful management of all variables.
Suggest you add timing (kneading) & temperatures (water) to your instructions 😊
The percentages displayed in the video's description seem wonky? They aren't bakers percentages as would be expected. E.g. for the pizza Teglia recipe shown in the video: total dough weight is 1000g. Water in biga = 40% (216g) water in refreshment = 40% (216g). Flour in biga = 80%(430g) flour in refreshment = 20%(110g). So how exactly are these pecentages calculated?
Why The Teliga and Detroit pizza recipe do not exist in ur APP 🤔
Quelle farine vous utilisez s'il vous plaît ?
Hello Mr chef ❤
What's the difference between the biga & the poolish ? then when do we need poolish or biga ? Thank you for your response ❤👌🙏 🫶🇺🇸
You saucy dawgggggggg :)))))))
Won't the process of keeping the dough in the fridge kill all the yeast
No, it vastly improves all breads.
I've got a fever and the only prescription is more cheese pizza.
I have to ask you this...How come us in Sweden still use barley? How come we still make bread that's harder, and, dare I say it, healthier? We didn't survive on wheat after all. Want to taste the "thin bread" we make? Made of barley? I'm curious...
What a bizarre comment. Why do Swedes use Barley? Because they always have. Traditional foods are traditional because they've been used throughout time. Why change them if there's nothing wrong with them? It's as daft as asking why Scots still use Oats or why Americans use Corn - or why Russians still drink Vodka. Alternative doesn't mean 'better' - just different.
When he split open the burrata I swear my toes curled abit
Sexy pizza!!
I need a cold shower.
that first one is not pizza. That's closer to a Palermo focaccia.
36 hours fermentation???
That’s bit long.
What’s the point in using poolish if you ferment the dough for 24 hours?????
Not sure if loading a ton of cheese on a single pizza pie is a skill that I want to learn...very unhealthy..