How does this man not have more followers? I love all his recipes. His baguettes are the best, I’ve tried other sourdough baguettes and always come back to his, because they are the best. And I’ve never even bothered with anyone else’s hotdog buns, his are perfect, the only thing I do differently is brush with an egg wash and put poppy seeds on them before I bake them, because my husband is from Chicago and loves Chicago-style hot dog buns. I am trying his focaccia now, I changed out 100 g of the bread flour for semolina, so if it doesn’t come out right, it’s on me, but it’s looking good so far. Thank you for all your hard work and great recipes!
Thank you very much for your great feedback! I hope you enjoy the recipes and create lasting memories with your loved ones around the table while enjoying them! Thank you for your support!
My last post! : ) I just wished to inform you that I made your focaccia and it was amazing! I am so proud that the texture was perfect and taste sublime! Instead of using only white flour, I used a combo of white, spelt, kamut and whole wheat and it wasn't heavy at all. For toppings, I decided to use Greek-inspired ingredients: sautéed red onions, garlic, spinach to which I added sun-dried tomatoes, black olives, feta, dill and a bit of lemon juice. I pushed tsps of this mixture into the dough just before baking. Mmm! It was delicious! Thank you so much!
I made this focaccia yesterday and can't believe how soft this sourdough bread is. I've been searching for over a year for a really soft sourdough recipe. I can't wait to try more of your recipes. Today the cinnamon rolls! Thank you for sharing!
I made SD Focaccia yesterday with my normal SD recipe. I will try your method. Didn’t want to use the oven, it’s summer, so I split the dough in half, used pie plates and baked in the toaster oven. I’ve used sun dried tomatoes, but found they burn, as I see yours did. Thanks for the recipe, nice fluffy focaccia we use for sandwiches.
I made this recipe yesterday and today, and it came out amazing!! I switched out 100 grams of the bread flour for semolina flour, and I was nervous since I didn’t follow it exactly, but it turned out great! I chose garlic, rosemary, and Kalamata olives (and of course olive oil and salt) for my toppings. It is soooo good! Thanks again for the recipe, and I’ve said it once and will say it again, I’m shocked you don’t have more TH-cam subscribers, your recipes never fail me, you’re extremely talented, keep up the great work! 🤩
I made a Fabulous focaccia sourdough bread by following your recipe although I reduced all ingredients by 30% to make a slightly smaller bread. It was really crusty on the outside and soft and chewy on the inside! Thank you for sharing such a wonderful recipe 😋😋
Please give me the exact measure meets of your ingredients for a smaller loaf. Also your pan size you used. I have a tiny oven and would like to bake a smaller size of loaf. Thanks
@@vkash17 Hi, here is the written recipe. Just use half of the ingredients for a smaller loaf. Thank you for watching. www.akneadtobake.com/post/sourdough-focaccia
Can I use only all purpose flour in this recipe? I’m traveling to a country where it’s pretty difficult to get bread flour or pretty expensive and I will of course be traveling with my starter and baking there.
You are so gifted! If you are able to do so, would you mind sharing sourdough recipes using freshly ground whole grains? And maybe some gluten-free whole grain sourdough too? Thanks for your recipes!
Hi Dany, I started to do a sourdough starter following your method. Today is the fifth day and may I know if I can use discard instead? If so, how many grams should I put? I am new to sourdough so need your kind advice. If I can't use the discard for this focaccia recipe, can I substitute active yeast? How many grams should I need? I'm excited to try your recipe as you have good reviews. Thank you.
Hi Helen, your sourdough starter is not mature yet even for this bread, unfortunately if you use it right now you are gonna have a very dense bread… you could use the discard plus 7 grams of active yeast…if you do that the times of fermentation will be much more faster and the flavor and texture will be different but you can give it a try for sure
@@AKneadtoBake Dear Dany, Thank you for the recipe. My relatives, family and I enjoys the texture of the bread despite using active yeast. By far the best focaccia that I had baked. I baked two pans. Thank you once again. By the way, I'm from Singapore and climate is good for proofing.
@@AKneadtoBake Hi Dany, It's me again. Sorry to keep disturbing you. I need help. Today is the 8th day of the sourdough starter. It is very liquid and it's always a layer of water. I feed on 50 gm bread flour and 50 gm filtered water. What should I do to let it stay active? Thank you.
This is a very easy to follow method and I am going to give it a try in the next 30 minutes but I have one question. What is your recipe for the sourdough?
Hi David! I use a very mature sourdough, more than a 100 years old. I recently made a new one from scratch, the video will be ready soon. Basically it is equal parts of water and Flour. I use Pumpernickel flour to start the process from scratch and keep feeding for 5 days or so every day and then I start to feed only bread flour or all purpose flour. I use King Arthur flours since the protein content is higher than other flours and that helps maintaining a starter easier and stronger.
Hi! That's one great looking focaccia. Is it possible to bake on the same day (i.e proof on the counter top instead of in the fridge overnight)? If yes, how long do you suggest I proof it for.
Great video my friend! Just wondering, if I just followed a regular focaccia recipe (1st proof 30min... Second proof 1 1/2hrs) but added 200g of sourdough starter in the beginning, how would this recipe turn out?
Ok..I’m probably going to sound ignorant BUT when u say let it proof for 4 hours (for NON-overnight dough) do u mean let it proof in the refrigerator for 4 hours OR on the Counter top? Please help...thank you
Hello! I’m currently trying out your recipe, it looks really good! However my dough looks pretty wet to me, what should I do? Also, when you say leave it inside the fridge to proof, is there a min/max time for leaving it in the fridge? Worried that it might ovenproof it .... thanks!
Yi Wen Low Hi! This dough it is a high hydration dough, just make sure to follow the process and you should be fine! You can leave it In the fridge up to 72 hours if needed but I only recommend to leave it overnight. If you want to make a quicker version instead of putting it in the fridge just lest it proof in a warm place for about 4 hours or until it doubles in size instead. Thank you for watching
A Knead to Bake thank you so much for your quick reply!!! Oh, so does it matter if even after the 3rd fold my dough doesn’t look shiny? If not, how should I overcome this?
Yes you can! Substitute the sourdough starter for 14 grams of instant yeast. You will have to adjust the times on the recipe. Once you mix all your ingredients wait until the dough doubles in size (between 2-4 hours) then place it in a pan and wait another 1 before baking
I did exactly what the recipe asked. But my dough is too wet, nowhere near the dough you had so I added 100 ap 50 bread flour. Will update this haha. Update: Still turned out great!
bkrc123 it sounds like you needed to knead your dough longer or do more stethoscope and folds. In the end it is a very wet dough, you shouldn’t worry about that because you are gonna let it proof at the end in the pan. Thank you for watching!
Is it really enough to prove the dough just for 1 hour ...? I'm really confused now because so far the most recipes for sourdough focaccia call for at least 4-6 hours proofing ..... those people claim that focaccia or any kind of bread with sourdough needs more time for proofing than with yeast ...... another thing ... what other flours would you recommend? Could I use whole wheat and bread flour instead of all purpose flour? Or would it change the structure of focaccia? thank you :)
Ava Burnett it is ok, because I have a long cold proofing in the fridge. Yes you can use bread flour and whole wheat! The focaccia might be a little bit harder but I still delicious. Thank you for watching!
@@AKneadtoBakethanks a lot for your advice ... I am going try tomorrow your recipe ..... because as it turned out 5 minutes ago .... the recipe I tried today failed .. :( and it makes me sad ... cos I can bake and cook perfectly ok and I can't believe I can't make this ..... the focaccia that came out of my over right now looks like baked mud .... !!! AWFUL !!!
Hi, I would like to try this recipe. However have few questions, does the starter needs to be in peak or a discard? Also how long does the dough needs to rest in the fridge for?
Nice, but incorporating the herbs and sun dried tomatoes into the dough instead of on the top will ensure a better taste and no need to waste and pick burnt stuff off the top when it’s finished.
It doesn’t matter continue with the process and bake it, there are many factors that could be wrong just finish it and you can tell me later what happened. Good luck
@@AKneadtoBake I let it ferment for 8,5 hours at room temperature and big bubbles appeared on the surface. Then I continued following your recipe. Focaccia was tasty but it was very hard to scrape it from the bottom of the pan. According to my experience of backing bread butter helps better to avoid sticking. Thanks a lot for a recipe )
Your starter with 20% inoculation really made focaccia dough double in size in an hour? Given a short first bulk it had I find it amazing. I can see a lot of people are going to fail following your recipe.
1 hour? Where did you get that from? I work the dough with stretch and folds for about 2 hours then a long cold fermentation overnight then 2 hours to come to room temperature and then final rise. There’s not such thing as 1 hour
Yes after an almost 18 hours of proofing but you can adjust the times to your own conditions, perhaps I should have said “for 1 hour or until it doubles in size” thank you for the clarification
A Knead to Bake yeah I think that was part of it. Pulled out of fridge for two hours but it may have needed more time to rise. I noticed it was not too gassy after 15hrs fermenting in the fridge.
@@AKneadtoBake so when you thaw it, how long should it proof at room temp before you bake it? Plus, I imagine one can freeze your lovely think crust pizza dough as well?
The tomatoes did get toasty, if you don’t like that texture (which I like) you can put fresh tomatoes instead and they will not get that toasty. Thank you for watching!
Second time I've tried this recipe and both times the middle is uncooked, kind of gummy. This time I cooked it 10 minutes longer, no different. Thought something was wrong when the dough wouldn't take dimples, too runny. Thought my starter was good, used it just after it peaked. Disappointed again.
Erik Young sounds like you have more than one problem, if your dough doesn’t take dimples it is under proof and the dough needs more structure. The undercook issue sounds weird if you are baking at the same temp, just like it in until it is cooked through. Thank you for watching!
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How does this man not have more followers? I love all his recipes. His baguettes are the best, I’ve tried other sourdough baguettes and always come back to his, because they are the best. And I’ve never even bothered with anyone else’s hotdog buns, his are perfect, the only thing I do differently is brush with an egg wash and put poppy seeds on them before I bake them, because my husband is from Chicago and loves Chicago-style hot dog buns. I am trying his focaccia now, I changed out 100 g of the bread flour for semolina, so if it doesn’t come out right, it’s on me, but it’s looking good so far. Thank you for all your hard work and great recipes!
Thank you very much for your great feedback! I hope you enjoy the recipes and create lasting memories with your loved ones around the table while enjoying them! Thank you for your support!
My last post! : ) I just wished to inform you that I made your focaccia and it was amazing! I am so proud that the texture was perfect and taste sublime! Instead of using only white flour, I used a combo of white, spelt, kamut and whole wheat and it wasn't heavy at all. For toppings, I decided to use Greek-inspired ingredients: sautéed red onions, garlic, spinach to which I added sun-dried tomatoes, black olives, feta, dill and a bit of lemon juice. I pushed tsps of this mixture into the dough just before baking. Mmm! It was delicious! Thank you so much!
That’s great! Thank k you for sharing!
I made this focaccia yesterday and can't believe how soft this sourdough bread is. I've been searching for over a year for a really soft sourdough recipe. I can't wait to try more of your recipes. Today the cinnamon rolls! Thank you for sharing!
My pleasure! I’m glad you liked it! Enjoy the recipes!!!
You’re too much! OMG your breads are out of this world ! I’m enjoying your channel a lot. Thank you for all very well explained recipes🧡
Oh thank you so much! I hope you enjoy each one of them! Merry Christmas!
I made SD Focaccia yesterday with my normal SD recipe. I will try your method. Didn’t want to use the oven, it’s summer, so I split the dough in half, used pie plates and baked in the toaster oven. I’ve used sun dried tomatoes, but found they burn, as I see yours did. Thanks for the recipe, nice fluffy focaccia we use for sandwiches.
Great!!! I had focaccia in Italy with burn sun dried tomatoes on top “a la carbonazi” I think how they called it, it was delicious as well. Enjoy!
I think this recipe is the best foccacia recipe on the internet....
Thank you! Enjoy!
that is beautiful, I will for sure do this one. You are so encouraging
Enjoy!
Thank you sooo much for sharing recipe l made it very delicious
My pleasure! Enjoy!
This was the third different focaccia recipe I've tried, but so far my favourite one. Thanks for the recipe!!
Tamás Fuhl my pleasure! Thank you for watching!
did this recipe really work for you Tamas ..... cos I've tried so far also like 4 recipes and I am still searching ....
@@avaburnett420 it very much did, the only time it came out a little flat was when I didn't wait enough for the dough to proof
I made this recipe yesterday and today, and it came out amazing!! I switched out 100 grams of the bread flour for semolina flour, and I was nervous since I didn’t follow it exactly, but it turned out great! I chose garlic, rosemary, and Kalamata olives (and of course olive oil and salt) for my toppings. It is soooo good! Thanks again for the recipe, and I’ve said it once and will say it again, I’m shocked you don’t have more TH-cam subscribers, your recipes never fail me, you’re extremely talented, keep up the great work! 🤩
Thank you very much! Your focaccia sounds very delicious! Thank you for watching!
Today i make this focaccia from your receipt. Its delicius n yummy. Although a little sour taste. Thx so much
My pleasure! If you want to avoid the sour taste, give a bath to your starter and make a low hydration starter. Enjoy!
Thanks again for your explanation.
My absolute favourite foccacia recipe - thanks for the video!
My pleasure! It is a favorite for sure! Enjoy!
Hola. Puwde decirme que es esta harina oara pan? Quiero hacer mañana esta delicia. Pero no se que es esta harina.
Sera q
Se le conoce también como harina de fuerza, es harina con alto grado de proteína
Love your site have learnt so much your focaccia recipe is charmed. Thank you
Starting a recipe of this today
Enjoy it! It is a great recipe!
Great recipe!
Enjoy!
Looks so good. Your video is the third video i viewed and your’s the best. Im gonna try this for new years eve.
Very good! Enjoy the recipe!
I made a Fabulous focaccia sourdough bread by following your recipe although I reduced all ingredients by 30% to make a slightly smaller bread. It was really crusty on the outside and soft and chewy on the inside! Thank you for sharing such a wonderful recipe 😋😋
ainie amin my pleasure! Thank you for your feedback! Thank you for watching!
Please give me the exact measure meets of your ingredients for a smaller loaf. Also your pan size you used. I have a tiny oven and would like to bake a smaller size of loaf. Thanks
@@vkash17 Hi, here is the written recipe. Just use half of the ingredients for a smaller loaf. Thank you for watching. www.akneadtobake.com/post/sourdough-focaccia
Can I use only all purpose flour in this recipe? I’m traveling to a country where it’s pretty difficult to get bread flour or pretty expensive and I will of course be traveling with my starter and baking there.
Yes you can, you might have to reduce the hydration a little
You are so gifted! If you are able to do so, would you mind sharing sourdough recipes using freshly ground whole grains? And maybe some gluten-free whole grain sourdough too? Thanks for your recipes!
Sure Maria, thank you for your request, I will keep it in mind and I will keep those recipes coming. Thank you for watching!
I made your recipe yesterday, it has turned out amazing!!!! Thanks for sharing the recipe.
Thank you for your feedback! Thank you for watching!
Hi. I only have a 9×13 pan. May i know the proper adjustments for the recipe for the pan size? Thanks!
Yes you can cut the recipe in half. Thank you for watching!
@@AKneadtoBake thank you! will do that :)
How did you prep your starter? Meaning the feeding ratio after you brought out your starter from the fridge. Was it 1 1 1?
Yes it was, best of lucks to you!
Excellent video as always bro. Thank you
My pleasure! Thank you for watching!
Hi Dany,
I started to do a sourdough starter following your method. Today is the fifth day and may I know if I can use discard instead? If so, how many grams should I put? I am new to sourdough so need your kind advice. If I can't use the discard for this focaccia recipe, can I substitute active yeast? How many grams should I need? I'm excited to try your recipe as you have good reviews. Thank you.
Hi Helen, your sourdough starter is not mature yet even for this bread, unfortunately if you use it right now you are gonna have a very dense bread… you could use the discard plus 7 grams of active yeast…if you do that the times of fermentation will be much more faster and the flavor and texture will be different but you can give it a try for sure
@@AKneadtoBake Thank you Dany for your prompt reply. I will follow your recipe with yeast
@@AKneadtoBake Dear Dany,
Thank you for the recipe. My relatives, family and I enjoys the texture of the bread despite using active yeast. By far the best focaccia that I had baked. I baked two pans. Thank you once again. By the way, I'm from Singapore and climate is good for proofing.
I’m so glad! Enjoy!
@@AKneadtoBake Hi Dany,
It's me again. Sorry to keep disturbing you. I need help. Today is the 8th day of the sourdough starter. It is very liquid and it's always a layer of water. I feed on 50 gm bread flour and 50 gm filtered water. What should I do to let it stay active? Thank you.
Hello. Can i cut every ingredients in half? Thankyou
Sure you can
@@AKneadtoBakethankyou so much
Thank you for this recipe!
My pleasure! Thank you for watching!
This is a very easy to follow method and I am going to give it a try in the next 30 minutes but I have one question. What is your recipe for the sourdough?
Hi David! I use a very mature sourdough, more than a 100 years old. I recently made a new one from scratch, the video will be ready soon. Basically it is equal parts of water and Flour. I use Pumpernickel flour to start the process from scratch and keep feeding for 5 days or so every day and then I start to feed only bread flour or all purpose flour. I use King Arthur flours since the protein content is higher than other flours and that helps maintaining a starter easier and stronger.
Step 1: invent time machine and travel back in time 2 weeks.
Can I only use strong bread flour? Will it make any difference and why do you use a mix of both all purpose and bread flour?
Yes you can use it, I used a mix to have a slightly softer crumb, thank you for watching!
@@AKneadtoBake Great, might actually try using both!! Looking forward for the recipe, thanks so much!
I baked this recipe but the texture is a bit chewy. Is it suppose to be chewy or light and fluffy like normal bread?
It’s supposed to be light and fluffy, it sounds like you still needed to bake it a little longer if it was chewy
ME ENCANTAAAAAAAA, ES PERFECTAAAAAAAA
Disfrútala mucho! Muy deliciosa!
Can't wait to try this one out. Would I be able to knead the dough in a mixer initially?
Kuria Silas of course you can, tho is a high hydration dough so it is not as heavy as other sourdough dough recipes. Thank you for watching
Great video!! I kept my starter in refrigerator and refresh 1/wk. Can I add SD starter was it straight from refrigerator?
Erminia Mancuso you can although is better to have a fresh starter at peak performance to do any recipe. Thank you for watching!
Hi! That's one great looking focaccia. Is it possible to bake on the same day (i.e proof on the counter top instead of in the fridge overnight)? If yes, how long do you suggest I proof it for.
Yes it is possible, just proof at least 4 hours or until it doubles in size. Thank you for watching!
@@AKneadtoBake Awesome! Can't wait to try it out :)
Dany, se pega la focaccia al fondo. ¿Cómo puedo evitarlo? Le pongo mucho o poco aceite y se pega igual. Gracias
Le puedes poner papel pergamino en la base del molde para que no se pegue.
@@AKneadtoBake ¿Aceitado?
Great video my friend! Just wondering, if I just followed a regular focaccia recipe (1st proof 30min... Second proof 1 1/2hrs) but added 200g of sourdough starter in the beginning, how would this recipe turn out?
it would turn out good. I just long cold proof to retard the fermentation and get a better flavor, but it would also work. Thank you for watching!
at what point /stage of the process can one freeze the dough?
When you put it in the fridge.
@@AKneadtoBake so instead of putting it in the fridge, I put it in a ziplock bag in the freezer? Am I right?
Hola Excelente receta!! y esta buenisima tu receta con sourdough!!! Lo probare...Muchas gracias Saludos desde Belgica!.
Muchas gracias! Muchos saludos! Me encanta Bélgica!
¿Hay en Bélgica una especie de museo de masa madre?
Looks amazing!
Enjoy!
Thank you so much for this recipe. Best focaccia i made so far!
My pleasure! Thank you for watching!
How long can I proof it in the fridge?
It depends on many factors but you can proof it more than just overnight for sure.
When you say the dough should be shiny and elastic, should that be right after the third fold or does it sit on the counter until it looks shiny?
Usually it should look shiny after the third fold. Thank you for watching!
A Knead to Bake I making it right now! Thank you for the quick reply!!
My pleasure! I hope it all goes great!
Making it right now!! Can’t wait to try it.
Awesome! I hope it all goes great!
I made this and it was AMAZING!!!!! So Soft
Que delicia 😋 la voy a preparar para comer con una rica pasta!! muchas gracias por compartir ya deje mi like 👍.
Gracias Yadira! Te aseguro que te encantará!
Can you skip the refrigeration step? If not, what's the minimum time it should be refrigerated?
Yes you can let it proof for about 4 hours or until the dough has doubled in size after the stretch and folds, thank you for watching!
Ok..I’m probably going to sound ignorant BUT when u say let it proof for 4 hours (for NON-overnight dough) do u mean let it proof in the refrigerator for 4 hours OR on the Counter top? Please help...thank you
Becky Shields on the countertop 👌🏽 thank you for asking!
Hello! I’m currently trying out your recipe, it looks really good! However my dough looks pretty wet to me, what should I do? Also, when you say leave it inside the fridge to proof, is there a min/max time for leaving it in the fridge? Worried that it might ovenproof it .... thanks!
Yi Wen Low Hi! This dough it is a high hydration dough, just make sure to follow the process and you should be fine! You can leave it In the fridge up to 72 hours if needed but I only recommend to leave it overnight. If you want to make a quicker version instead of putting it in the fridge just lest it proof in a warm place for about 4 hours or until it doubles in size instead. Thank you for watching
A Knead to Bake thank you so much for your quick reply!!! Oh, so does it matter if even after the 3rd fold my dough doesn’t look shiny? If not, how should I overcome this?
Yi Wen Low if it doesn’t look shiny yet, try to do one more stretch and fold maybe your dough needs more time.
Thank you so much! I managed to make it and the taste is lovely! Thanks again!!
Would I be able to replicate it with yeast instead of sourdough starter? if so, how would you adjust the recipe?
Thanks!
Yes you can! Substitute the sourdough starter for 14 grams of instant yeast. You will have to adjust the times on the recipe. Once you mix all your ingredients wait until the dough doubles in size (between 2-4 hours) then place it in a pan and wait another 1 before baking
@@AKneadtoBake Do you proceed with the same steps shown in the video and all the other percentages in the recipe is the same? Thank you so much!
Yes just adjust the times according to my previous message. Thank you for watching!
@@AKneadtoBake I am sorry but 14grs instant yeast is quite a lot. I wouldnt recommend that
Eduardo Porlan you are right I had my measured wrong the individual yeast packet has 7 grams not 14 grams. Thank you for catching that Eduardo
Great video, thanks for sharing!
Thank you for watching!
I did exactly what the recipe asked. But my dough is too wet, nowhere near the dough you had so I added 100 ap 50 bread flour. Will update this haha.
Update: Still turned out great!
bkrc123 it sounds like you needed to knead your dough longer or do more stethoscope and folds. In the end it is a very wet dough, you shouldn’t worry about that because you are gonna let it proof at the end in the pan. Thank you for watching!
Thank you for sharing.
My pleasure!
Nice video! Great instructions and quality video :) thank for sharing!
thank you for watching!
Is it really enough to prove the dough just for 1 hour ...? I'm really confused now because so far the most recipes for sourdough focaccia call for at least 4-6 hours proofing ..... those people claim that focaccia or any kind of bread with sourdough needs more time for proofing than with yeast ...... another thing ... what other flours would you recommend? Could I use whole wheat and bread flour instead of all purpose flour? Or would it change the structure of focaccia? thank you :)
Ava Burnett it is ok, because I have a long cold proofing in the fridge. Yes you can use bread flour and whole wheat! The focaccia might be a little bit harder but I still delicious. Thank you for watching!
@@AKneadtoBakethanks a lot for your advice ... I am going try tomorrow your recipe ..... because as it turned out 5 minutes ago .... the recipe I tried today failed .. :( and it makes me sad ... cos I can bake and cook perfectly ok and I can't believe I can't make this ..... the focaccia that came out of my over right now looks like baked mud .... !!! AWFUL !!!
Beautiful❤️
Thank you!
THICCC BOIIIIII
NICE!!!!
Enjoy the recipe!
Hi, I would like to try this recipe. However have few questions, does the starter needs to be in peak or a discard? Also how long does the dough needs to rest in the fridge for?
Noor Danan it’s better if it is at peak, it needs to rest in the fridge at least 8 hours. Thank you for watching!
@@AKneadtoBake thanks for the quick answer, a levin doesn't work right?
Noor Danan it does too 👌🏽
Nice, but incorporating the herbs and sun dried tomatoes into the dough instead of on the top will ensure a better taste and no need to waste and pick burnt stuff off the top when it’s finished.
That’s a good advice! Thank you for watching Daniel!
daniel / A Knead to Bake, at what stage should one incorporate the toppings into the dough? at the beginning? or just before baking?
@@LacuisinedeCeline on the first stretch and fold.
Glad I subbed.
hi u sd stretch n fold for 3 times every 20minutes..meaning by 3rd stretch n fold..u would hv done 9 times?
Hwei Ping Yap hi, no I only do 3 to 4 stretch and folds, the rest of the time the dough rests. Thank you for watching!
@@AKneadtoBake thanks for your quick response..love watching yr video
Hwei Ping Yap my pleasure! Happy Baking!
Dany, la traducción de la cantidad de agua está mal. Indica 150g lo que es muy poco para es harina
Tienes razón 😳 no me había dado cuenta! Gracias por avisarme. Ya lo corregí, son 850 gramos!
@@AKneadtoBake genial, y genial la receta. Tengo que ajustar las cantidades a mi bandeja. Quedó de pm!!!
@@sebastianmariasis2545 excelente!
Water?
850 grams of water, here is the written recipe. Thank you for watching www.akneadtobake.com/post/sourdough-focaccia
Unfortunately the dough has not increased its size after a night in fridge at all 🤷🏻♂️ what might be wrong?
It doesn’t matter continue with the process and bake it, there are many factors that could be wrong just finish it and you can tell me later what happened. Good luck
@@AKneadtoBake I let it ferment for 8,5 hours at room temperature and big bubbles appeared on the surface. Then I continued following your recipe. Focaccia was tasty but it was very hard to scrape it from the bottom of the pan. According to my experience of backing bread butter helps better to avoid sticking.
Thanks a lot for a recipe )
Your starter with 20% inoculation really made focaccia dough double in size in an hour? Given a short first bulk it had I find it amazing. I can see a lot of people are going to fail following your recipe.
1 hour? Where did you get that from? I work the dough with stretch and folds for about 2 hours then a long cold fermentation overnight then 2 hours to come to room temperature and then final rise. There’s not such thing as 1 hour
@@AKneadtoBake 3:50 Your 2nd (final) fermentation is one hour. See the dough magically doubled in size.
Yes after an almost 18 hours of proofing but you can adjust the times to your own conditions, perhaps I should have said “for 1 hour or until it doubles in size” thank you for the clarification
Hmm had virtually no crumb my first try. May need to revisit my process
John Arevalo how old is your starter?
A Knead to Bake ~7 hrs after feeding, had it since May
John Arevalo maybe you’re temperature? Did it double in size once you had it in the tray?
A Knead to Bake yeah I think that was part of it. Pulled out of fridge for two hours but it may have needed more time to rise. I noticed it was not too gassy after 15hrs fermenting in the fridge.
Maybe 425 is too low for my oven as well. I’m usually doing loaves @ 475-500
My only comment would be to use coarse sea salt on top
Yes I used kosher coarse salt which is so delicious 👏🏽👏🏽👏🏽 thank you for watching!
The only thing I would like to know is it freezable
Yes it is! Thank you for watching
@@AKneadtoBake thank you I'm only the one that might eat it ,😅 I'll have to see, after covid-19
@@AKneadtoBake so when you thaw it, how long should it proof at room temp before you bake it? Plus, I imagine one can freeze your lovely think crust pizza dough as well?
buona coi pomodorini carbonizzati
Very incredible texture but I can see that the tomatoes and garlic are burnt?
The tomatoes did get toasty, if you don’t like that texture (which I like) you can put fresh tomatoes instead and they will not get that toasty. Thank you for watching!
With pasta!?? 😐
I like it with everything
Second time I've tried this recipe and both times the middle is uncooked, kind of gummy. This time I cooked it 10 minutes longer, no different. Thought something was wrong when the dough wouldn't take dimples, too runny. Thought my starter was good, used it just after it peaked. Disappointed again.
Erik Young sounds like you have more than one problem, if your dough doesn’t take dimples it is under proof and the dough needs more structure. The undercook issue sounds weird if you are baking at the same temp, just like it in until it is cooked through. Thank you for watching!
One last question: Can we use this dough to make pizza? Kill 2 birds with 1 stone... ; )
Yes of course!