@@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.
@@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.
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.
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.
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.
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
@@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
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
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.
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.
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
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!
@@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
@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.
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
@@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).
@@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!
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.
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 :)
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.
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 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 :)
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.
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 :)
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.
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
Please make the fluffy japanese pancakes by @howtocookthat aka Ann Readon She tested out tasty's one and then came up with her own recipe cuz it failed
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!
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.
I know you already have a bunch or recipes to test, but don’t sleep on Ethan Chlebowski, his focaccia recipe is great! But keep up the good work man! Love these vids!
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.
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.
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.
Confit the garlic, brush it on after to avoid bitterness
100000% this!
Would you brush on just the oil or would you also mash up the confit garlic and spread that on to?
@@7111816drkn335 which ever you want
Infuse your olive oil with garlic and use that super garlicky olive oil. Flavor all the way through the bread.
@@7111816drkn335 I would take the gloves and put them into the dough and use the oil on top!
What did the Italian baker say when a customer left her bread on the counter?
*“Hey, you focaccia bread!”*
Cute
😂
Boo lol
Thanks Dad
Good one lol
It seems like your oven's elements are pretty hot, which led to almost all of them getting scorched. Probably wanna keep the racks much lower
I was looking for this comment. If everything's coming out charred, maybe it's not the recipes, it's the oven.
Lower? The heat comes from the bottom
@@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.
*or rather a shielded, hidden bottom element
@@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.
Sh*t talking Bone Apple Teeth is exactly what I came here for. Thank you David.
🦴 🍎 🦷 🚮
i know that she worked there but what happened ??
edit : i love her recipes but for real what happened
@@AAA-dy9hj she left because ba is racist
@@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.
im not in the topic right now. what did they do?
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.
K
@@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😂
@@tuckerdowns8688 I don’t play it basically anymore
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.
@Sickshots Bro we ain't missionaries here, just average citizens doing normal stuff to keep us entertained in life
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.
@@Hannah-zw9ow Don't they both live in NY state?
David, have you checked your oven calibration? Seems like everything comes out too dark or you have to remove it sooner.
Yeah, garlic in Claire's video isn't burnt like his is.
This!! I wondering about that because I usually don’t see focaccia with that dark of a crust.
I have made Claire’s recipe and didn’t have the burning garlic problem.
Right he even mentioned that oven times are a suggestion and proceeded to roast the hell out of the garlic in Claire's
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.
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
same. I was so excited to try her recipe but mine didn't even rise nor bubble and I waited a day and a half
& nothing! :(
he didn't knead it properly
@@annd1496 maybe your yeast was dead?
@@annd1496 ur yeast was dead
Maybe, ive tried the recipe twice and still no luck. But i tried binging with babish’s recipe and it came out perfect! I still love claire tho lol.
lol can we get an hour-long vid of david raging at b** a****** because honestly, i'd live for that
What channel is he talking about
why did they do what they did to Claire? I can’t find anything.
@@99peacedog The company she left were very toxic and racist towards quite a few of their (now former) non-white employees
@@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
@@razanaboudiab3468 it wasn’t just towards bipoc btw
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 🤗
Great ideea! I usually put the dough in the turned off oven with a small bowl of nearly boiling water next to the bowl of dough and it rises well
Clever!
And the oven stays pretty sealed so youre not losing heat
I have to cycle the keep warm mode on and off. Our oven doesn't have a light.
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
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.
that’s what i do, but i just click my oven on for 30 seconds or so, shut it off, then pop it in ☺️
Or just proof in the oven with the light on, it gets up to 80°
thank you for this tip🙌🏻
actually it would also work with only a light on and no heat inside the oven
@evil ethos For those wondering, It's actually 200°C = 392°F. Fahreheit is always bigger than Celsius, roughly two times but not quite.
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.
I would love an Ann Readon's recipe don't really care what it is
Ann Reardon is so awesome!
Ann Readon is awesome
yes this mhm yes please
Ah fuck this prolly ain't gonna win lmao, guess we'll have to try next week! Seeing a comment have nearly 800 likes already
Don't slice any bread when it's hot!!! Wait for it to cool first or you ruin the crumb and the moisture escapes
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.
😑😑😑 I do not see this 😑😑😑 I can remain in ignorance eating hot bread 😑😑😑
@@AbbySitton Eat your hot bread in peace, I give you full resolution.
I just wanted to write the very same thing.
This. YES.
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
Which recipe do you recommend?
Test Claire’s gooey butter cake! It’s my favorite and a St. Louis classic ❤️
You missed the best one! Samin Nosrat's Ligurian Focaccia. Focaccia that has been brined! Please try it!
That one's my go-to!!
Thanks for this recommendation! It looks great, and I love that it's a no-knead overnight recipe. Can't wait to try it!
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!
Came here to say this. Samin's recipe beats them alllllll
Yes! Best recipe ever. I will never *not* brine my focaccia again after making her's.
Definitely get an oven thermometer, your oven looks like it most likely runs hot.
for claire's., I'd work the dough hook longer! it looked pretty slack afterwards still and maybe could have had more gluten development
It breaks my heart to see you cut the bread while it's still hot. That steam escaping is moisture. 😔
Literally the biggest thing you should not do with bread
omg exactly! The crumb does not even get a chance to settle!! The texture is so much better when the bread is rested and cooled
fresh warm bread,, taste good,,,
Oh no, how ever will you go on 🙄
Ohh I didn’t know that. But... hot bread right out of the oven is the best🥺
That looked nothing like Claire’s bread. Hers is bubbly and doesn’t have black garlic on top
That means Claire's recipe isn't consistent right
@@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
A certain “sh*t” TH-cam channel. Just made me click subscribe. All notifications on. 😊
What happened Im out of the joke
@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.
David: I've gained a lot of patience over the years
Also David *cuts in to steaming hot foccatcia and ruins the crumb*
Gotta love this guy 😂
right
I had a visceral reaction watching the steam from cut bread. I was like NOOOOOOOOOOOO.
Yeah but it tastes better right out of the oven so honestly fair play to him
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
Focaccia is often eaten warm (and its even the base for some types of pizzas like sicilian) so that wouldn't factor in here
Autolyse is, simply put, the rest period before beginning to fold. It’s not the act of folding
correct. Autolyse about letting the flour and water get to know each other. slap n' fold is an act of gluten development.
Came here to say this.
I cringed at the same time he said that too. It's the Rubaud Method. Love watching these videos tho.
@@cartervivio6280 Gluten does develop in the autolysis, folding/kneading speeds up the process
It's taken him nearly 6 years, but David has finally learnt to TASTE THE RECIPES AS AND WHEN THEY'RE READY.
he already done it in along time tho...
Stfu
@@vkjungenberg4110 shut up, fuckboy
Jesus Christ. It’s the toxic masculinity for me.
@@mrbeans-yp1gv??? 😂 do you even know what that means
I just want Claire to win everything tbh 🙈
My favorite Focaccia recipe is from Gemma Stafford and her channel, Bigger Bolder Baking! I've even made Wonderful Pizza using her recipe!!
Maybe some day we can get a Josh Weissman or Babish collab? Or Claire? 🤔
it exists. they went to levain bakery together.
@@pieking4 I'm pretty sure he's talking about a collab with David and any of those people, not Josn and Babish collabing.
@@ry.the.stunner y'know what that would actually make a lot of sense lol
@Oskar Hansson he's talking about David and Babish or David and Josh collabing together.
Please try Claire’s gooey butter cake I’m from St. Louis and I’d love to see your reaction to a regional fav
The way you said zaatar was cute hahaha, would love to see you try making some Middle eastern/ Mediterranean recipes :)
Za atar is not nearly the right way to pronounce it
Great video, but it would've been cool to try Samin Nosrat's focaccia instead of tasty's, I was hoping to see that
should've had ethan chlebowski's foccacia
Agreed, idk why Tasty is so popular, many better content creators out there
@@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).
Yeah, David should have made Ethan's instead of Tasty's.
Ethan's become my favorite
Agreed, I've enjoyed almost everything he's done.
I'm asking you once again to consider testing recipies of Cupcake Jemma
Yes! Definitely!
Especially the NY style cookies!!!
@@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!
Thanks Bernie
@@guynakash the NY cookies are some of the best cookies I've ever tried in my life. So good!
Loving the not-so-subtle shade to the b** a********* youtube channel
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
He did say he measured everything, so it might have something to do with different ambiance humidity levels I guess
@@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.
Please try something from Ann Reardon's channel, How To Cook That! Maybe the fluffy Japanese pancakes?
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 :)
Also Josh used instant vs active dry yeast, I think that could play a part
Hey David, you should tell us how you REALLY feel about Bon Appétit
Week 1 of asking David to make Alvins 100 hour brownies until he sees this comment and does
🙏🏻
😀😀😀😀
I think he should make Adam Raguseas brownies
100 hour brownies?
@@coolcatali1294 Yeah it’s a recipe from Alvin Zhou, one of the best buzzfeed producers/cooks
Imagine living with this guy, getting to taste test a bunch of recipes, and not do anything for it
That’s not “autolyse”. autolyse is the process of mixing flour and water together to create lots of gluten development.
I'm here for the BA roasts
who's BA? David kept dissing someone I know nothingof.
@@ExecutionerDan Bon Appetit, but i'm not sure why he's roasting them, haven't kept up if there's some drama i missed out on.
@@ExecutionerDan the TH-cam channel Bon Appetite
@@ExecutionerDan Bon Appetit, they were a good channel, I am not sure why he hates them.
@@jaqu9001 well because they don't pay their black employees
Samin Nusrat's focaccia that she also showed on bon appetite It's Alive is one of the best recipes.
Oh, how I love when David throws shade at a certain shit channel that shall not be named, and he threw plenty during the Claire segment today
When you said “please focus” to the camera for a second I thought you were talking directly to me and felt attacked lol
When oil gets jelly-ish when you put it in the fridge this means you've got a high quality one :)
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.
Genuinely the video I needed. I’ve been eyeing the recipes from Joshua and Claire this week
My hard of hearing self was so quick to click on the video, it didn't even have captions yet 😞
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 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 :)
I still think David should do a brownie off , tasty , babish , Joshua , rossanna
the bon appetit shade is immense
“A certain shit channel”
Yeeeeesss call it what it is!
At least we can all agree on it, their viewership dropped by over half.
Right? They have Brad back but their videos are just awkward now after we know what happened
Only reason I still sub to them is Brad lol
What are you talking about?
What is the "Certain Shit Channel"?
@@NebLleb Bon Appetit
@@theintrovertedgirl2503 Oh...
...How SHIT is Bon Appetit?
Ngl Id like you to test more of Ethan Chlebowski’s recipes
Did he just call slap and fold autolyse?🤦♂️
Really wanted to see Ethan Chlebowski’s recipe here :c
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.
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 :)
How long did your rest Claire’s recipe? I did the overnight cold ferment she recommended and my texture looked like Josh’s recipe.
David, shitting on BA: I’m sorry, I’m done
Me: Don’t be, keep going
I can't get over how good David looks with glasses omfg
Why no salt fat acid heat focaccia? :(
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.
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
Brad said in his focaccia recipie that you should be the most caucios possibly at moving the dough so you don’t explode the bubbles like in 8:25
I’d love to see you test out Alvin’s 100 hour brownies
I’ve made Claire’s focaccia before and it was much crispier and fluffier than yours.
He is looking so good with the speces.. Like woow 😻
I think you should make Claire's again. You, or the ingredients messed it up somehow.
The ASMR was horrible, please stop.
I invented focaccia bread, I invented all cuisine
yet the world never thanks me
I thank you good leader of all
*Long may he reign*
"we're using recipes from four of the best channels on youtube"
Ummmmmm, where's Chef John? His focaccia recipe is the bomb!
I use Alexandra’s Kitchen’s recipe. Simple and delicious.
Please make the fluffy japanese pancakes by @howtocookthat aka Ann Readon
She tested out tasty's one and then came up with her own recipe cuz it failed
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!
Your oven is the problem. Your Claire's focaccia is too brown. that's why you have over toasted garlic
Please keep doing Claire's recipes!!!
Buzzfeed Tasty as one of the best cooking channels on TH-cam? I hope you're not serious lol
"Za'.......ATAR"
I think David should try some You Suck At Cooking recipes!
Latest TikTok trends: baked feta pasta, cremora tart, vegan chicken (homemade seitan) with the washed flour method
Please can you try different recipes of carrot cake. Can’t seem to find one that’s not dense!
omg i've never been this early!! love your videos!!
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.
Lmaoooo BA getting called out in 24 languages in this video
I know you already have a bunch or recipes to test, but don’t sleep on Ethan Chlebowski, his focaccia recipe is great! But keep up the good work man! Love these vids!
You should try one of the Epicurious' 4 levels chef recipes episode
agreed
You should have also included "Pro Home Cooks" and "Italia Squisita" focaccia bread.
"Darker of a color than Claire's bottom"
I would like to leave this here...
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.
David is really throwing shade to a *certain channel*
What happened?
@@sloop24 so they weren’t paying their poc for video appearances and the head of the company did brownface and some other stuff
I was surprised you didn’t add Ethan Chlebowski’s focaccia
Yesssss! Love me some David. I mean...those dimples 😍 and ya boy can cook 👀👌🏾
You forgot to test Vito Iacopelli's Focaccia Bread :D
Yeah I made claire's recipe and mine was really wet too, more than hers in the video. I think she may have put the wrong measurements.
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.
Will you make the sandwich Joshua Weissman makes with the Focaccia bread?
David Seymour
Seymour butts lmao
Get it
Hey David, could you try that weird flour "chicken"?
SEITAN
That’s seitan, and it’s not weird at all. It’s been around for hundreds of years. It’s isolated gluten, which is just protein.
Go off on a certain shitty channel!!😭😂😂
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.
My dough did NOT come out that wet. Close, but not that bad. I live in a desert though so that might be why.