These are really fun to make and my teenagers eat 3-4 of them at a time. Don't worry about the lava rocks. You don't need lava rocks. You can use a pan of water in the bottom of the oven. Or you can use a spray bottle and mist the oven before closing it. Or you can totally forget to make steam entirely, like I did by accident today, but the bread still had an excellent texture -- crisp on the outside, chewy inside. Great recipe!
The Focaccia looks delicious and the recipe is also easy to follow for even beginners. Many thanks indeed! I really want to try the lava rock steam method. May I know where I can buy the lava rocks?
Thanks for sharing this lovely recipe.. I had tried, but the results wasn’t as how it supposed looks like.. I’m wondering if it is because of the type of bread flour’s protein percentages I used wasn’t enough? I used normal bread flour.. may I know what types of the bread flour you normally would used for all your recipe?
Hi Jane, as long as its 11-12% bread flour its good to go. I normally use japanese/ bobs red mill artisan/ french flour for most of my crusties bread. In my opinion, I would say the fermentation plays bigger part instead!
Abby I wanted to put diced jalapeños in the dough. But I forgot and rested the dough in the refrigerator overnight. How can I do it now before I do the final shaping .thank you
It is to help develop gluten in the dough during the bulk fermentation stage. It's similar to a stretch and fold in that it should be performed on the dough without removing it from its proofing container. In my opinion, it helps to build better strength compared to stretch and folds. Hope it explains!
@@SourlottibyAbby thanks.. Is there a guideline as to how many fold and coil, stretch and fold, etc and thr hours involved so that the dough will develop gluten good for a soft and fluffy bread?
you can put a cast iron pan or any other old pan at the bottom of your oven when you preheat your oven and when you put your bread in pour some ice cubes to that bottom pan or just spray the oven with water when putting the buns in. There are many ways of steaming your oven.
@@westaussieeggs8867 Hi, do you out the cast iron pan directly onto the base of the oven? And it's from the start when we preheat the oven? Also, it doesn't have to be taken out when we put the ice cubes in? As in, the cast iron pan stays throughout the entire baking process? Thank you 😊
Hi, I live in Singapore, temp is about 28-30°. During coil & foil, what does it mean if my dough is not that stretchy when pull up? Is it overproof or still needs to rest longer (I did mine 3x at 30 mins intervals).
Hi Farhanah, yes the dough needs to be rest longer. You may coil and folds when the dough spreads, some may takes longer or shorter than estimated time (45 mins to 1 hour etc)
may I ask is that must use the steam method for this ? can we bake without the steam method? Is pizza stone necessary? is that to prevent overtake on the bottom?), If we do not have pizza stone, any other way to prevent it?
Yes I'd recommend steambake for this recipe to create that airy and cripsy crust. However, if you do not have pizza stone you may bake in regular baking pan. As for steam, just preheat an empty baking tray and pour hot water when inserting the breads
@@SourlottibyAbby bulk accordingly meaning proof at room temperature for another 2 hours? Like what you would do when you have taken the dough out from the refrigerator the next day? Should we (1) divide the dough after about 3 hours then let ut sit ti proof for about 2 hours before adding the toppings? Or (2) bulk for about 5 hours then divide and add toppings immediately and bake straight away? Or (3) bull for 5 hours, divide, then proof again before adding toppings and baking. Any advice? Thanks!
Sometimes it happens! Don't worry, just press the middle of the dough wider and deeper. Allowing the dough to slightly stick more to the bottom so it will not puff up like balls!
These are really fun to make and my teenagers eat 3-4 of them at a time. Don't worry about the lava rocks. You don't need lava rocks. You can use a pan of water in the bottom of the oven. Or you can use a spray bottle and mist the oven before closing it. Or you can totally forget to make steam entirely, like I did by accident today, but the bread still had an excellent texture -- crisp on the outside, chewy inside. Great recipe!
Brilliant!! Yes that would work too! Thanks for sharing
I’m gonna try this! Such a great video! Thank you!!
Focaccia bread, a recipe for beginners, is very good, I will definitely try it 👍
Hope you enjoy
The bread is delicious! Thank you for the recipe. ❤
My pleasure 😊
Look superb Started the dough today..Beautiful to work with. Hope end result is half as good as yours looks.Thank you
I'm going to try this soon!
thank you. very nice!
Thanks for the recipe, I made using normal bread flour
Cool stuff friend :) will try this soon.. thank you again for sharing, subscribed to your channel ☺️
Thank you!
Looks amazing!!! Cant wait to try it!
You'll loved this!
Hi, I have rebaked your recipe. The result is very good and tasty. So far nothing has failed. I'm glad you shared the recipe and the fun of sourdough.
The Focaccia looks delicious and the recipe is also easy to follow for even beginners. Many thanks indeed! I really want to try the lava rock steam method. May I know where I can buy the lava rocks?
I got them online! Lazada or shopee
@@SourlottibyAbby Thanks a lot!
How do I make sourdough starter please
Can make this using foccacia dough?
Hey.. thanks for the recipe. May I substitute bread flour to wholewheat flour? Thank you
you may replace 10% of bread flour to wholewheat. however i do not recommend to replace completely
This looks doable even on a busy schedule!
Thanks for sharing this lovely recipe.. I had tried, but the results wasn’t as how it supposed looks like.. I’m wondering if it is because of the type of bread flour’s protein percentages I used wasn’t enough? I used normal bread flour.. may I know what types of the bread flour you normally would used for all your recipe?
Hi Jane, as long as its 11-12% bread flour its good to go. I normally use japanese/ bobs red mill artisan/ french flour for most of my crusties bread. In my opinion, I would say the fermentation plays bigger part instead!
This looks so good! What if we don't have lava rocks? What can we do to substitute or adjust?
Please watch the video until the end, i have stated an alternative method :)
Abby I wanted to put diced jalapeños in the dough. But I forgot and rested the dough in the refrigerator overnight. How can I do it now before I do the final shaping .thank you
請問天然酵種可以用波蘭種代替嗎？
May I ask what's the purpose of performing the fold n coil?
Wondering the same. Why can't the same be accomplished with equally timed stretch and folds?
It is to help develop gluten in the dough during the bulk fermentation stage. It's similar to a stretch and fold in that it should be performed on the dough without removing it from its proofing container. In my opinion, it helps to build better strength compared to stretch and folds. Hope it explains!
Check out my explanation above.
@@SourlottibyAbby thanks.. Is there a guideline as to how many fold and coil, stretch and fold, etc and thr hours involved so that the dough will develop gluten good for a soft and fluffy bread?
如果沒有活性酵母要多少酵母粉
Do you think I could substitute spelt for einkorn flour? Thanks!
Yes u may use 10-20% of these flour
Hi Abby, is there any substitution for lava rocks? Or perhaps any other method if using convection oven like Unox?
I’ve mentioned in my video, you can bake without steam. Appreciate watching til the end xx
you can put a cast iron pan or any other old pan at the bottom of your oven when you preheat your oven and when you put your bread in pour some ice cubes to that bottom pan or just spray the oven with water when putting the buns in. There are many ways of steaming your oven.
@@westaussieeggs8867 Hi, do you out the cast iron pan directly onto the base of the oven? And it's from the start when we preheat the oven? Also, it doesn't have to be taken out when we put the ice cubes in? As in, the cast iron pan stays throughout the entire baking process? Thank you 😊
Hi, I live in Singapore, temp is about 28-30°. During coil & foil, what does it mean if my dough is not that stretchy when pull up? Is it overproof or still needs to rest longer (I did mine 3x at 30 mins intervals).
Hi Farhanah, yes the dough needs to be rest longer. You may coil and folds when the dough spreads, some may takes longer or shorter than estimated time (45 mins to 1 hour etc)
Hi Abby, wondering if you can advise me, can I use French baguette flour?
Yes feel free to use it. Kindly adjust the hydration accordingly as french flour has lower water absorption level.
@@SourlottibyAbby Thank you
How long do you pre bake the extra batches to freeze? And how long do you bake after they defrost?
I freeze them after baking all of them. Then only thaw and reheat whenever I wanted to eat them. It saves more time
may I ask is that must use the steam method for this ? can we bake without the steam method? Is pizza stone necessary? is that to prevent overtake on the bottom?), If we do not have pizza stone, any other way to prevent it?
Yes I'd recommend steambake for this recipe to create that airy and cripsy crust. However, if you do not have pizza stone you may bake in regular baking pan. As for steam, just preheat an empty baking tray and pour hot water when inserting the breads
Wow, this is a nice recipe and beautiful video. #Like200 and subscribed to your channel
👏🏼👏🏼👌🏼👌🏼🌟🌟
Do you think it will work using discard?
Discards may have higher acidity, hence affecting the final taste of the product which means it might taste over acidic in my opinion
Hi Abby, what is the size of the borcam square dish you use
Hi! Its 22x22cm
What type of flour you use for shaping the dough?
regular all purpose flour
老师，请问烤了可以放冷冻吗？还是发了面团放冷冻比较好？
可以。我平常都会多做几个！直接烤然后放凉，才放进保鲜袋里冷冻 。要吃的时候喷点水然后烘烤180C 5-8分钟～
You forgot to type the olive oil in to your written recipe at the sidebar. I am going to try this recipe today. Thanks!
Ops, thanks for the reminder!
Hi may I know what is the size of your glassware?
Approx 22x22cm ❤️
Can I do same day baking?
Yes absolutely. Skip cold retard continue to bulk accordingly.
@@SourlottibyAbby bulk accordingly meaning proof at room temperature for another 2 hours? Like what you would do when you have taken the dough out from the refrigerator the next day?
Should we (1) divide the dough after about 3 hours then let ut sit ti proof for about 2 hours before adding the toppings? Or (2) bulk for about 5 hours then divide and add toppings immediately and bake straight away? Or (3) bull for 5 hours, divide, then proof again before adding toppings and baking. Any advice? Thanks!
nice recipe please share me starter dough recipe iam waiting thanks
Check out my sourdough starter recipe tutorial in my page here. I have shared the tutorial earlier (How to make Strong & Active Sourdough Starter).
請問火山石可在那裏購買？
我是在shopee 购买
@@SourlottibyAbby 好的，謝謝
ماهو الطحين الذي يجب ان استعله شكرا لكي عزيزتي
أي طحين خبز
looks a little... underbaked?
it dpends on the person who eats those buns, but I agree I like mine darker
I tried to make this with my 2 years old sourdough starter but they all puffed up like balls.😂 What did I do wrong? Please help!
Sometimes it happens! Don't worry, just press the middle of the dough wider and deeper. Allowing the dough to slightly stick more to the bottom so it will not puff up like balls!
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