Відео

Thank you! 💪

Yay! Thank you! ☺

Hi @mariamb3002, It's a blue steel pan. ☺💪

Hi, thank you for the comment. The "Barese" or "Pugliese" focaccia is the same thing. Brai is a city in the Puglia region of Italy, so both names are allowed. ☺

@@davefoodstories very interesting. i love to learn little cultural/historical/geographic intricacies such as this through cooking. perhaps you could incorporate this into your videos. thanks!

I recently started uploading videos to this channel, I want the growth to be organic and regular. 💪☺

Thank you! 💪☺

Grazie ☺

Thank you 😋

I appreciate that! ☺

Thanks! ☺

Thanks! ☺

Hi Lisa, you can easily make the recipe using dry yeast. To convert from fresh yeast to active dry yeast, multiply the fresh amount by 0.3 or 0.4. You should carry out some tests with the type of yeast you have available, it is very difficult to indicate precise quantities. I purchased the marble top many years ago in a shop. Unfortunately I can't tell you an online shop where you can buy it. 😕 I hope I have been of help to you. 💪

@@davefoodstories thanks much for the yeast conversion formula. I’m heading to Italy soon, so I’ll keep an eye out for such a marble worktop.

Hello and thanks for the comment! 💪 The preferment biga must rest at around 18°C (65°F) for 18/20 hours, I use a wine cellar. The final dough can rise at room temperature, or you can use a proofer at 26°C/28C° (78°F/82°F) to speed up rising. With the quantities indicated in the recipe you will obtain a 30x40cm (12x16 inch) pizza. The calculation he uses is correct, consider a +/- 10% margin depending on whether you prefer a lower or slightly higher pizza. 😀

Grazie! 💪🔥

Thank you 😋

😊

Thank you! 💪😀

Thank you! 😊

@@davefoodstories you're welcome, and try to make short compilations of your vids and post them as UA-cam shorts, it can help you to gain followers faster, I'm just curious to see you popular ahhahah.

😂💪

Thanks! 💪

Yes of course! it is powdered malt. The quantity to use depends greatly on the type of malt. Usually the quantity to be used for each kg of flour or dough is indicated on the package.

Unfortunately, such a weak flour is not suitable for this type of process. It cannot handle 24 hours of fermentation/leavening. With a weak flour you could try to make a pizza with a shorter direct leavening without the biga and a lower hydration of the final dough. With a weak flour you could use a hydration of 60/65%. Among my videos you can find the focaccia one, you can use that recipe without adding oil and brine. I hope I have helped you! ☺

@@davefoodstories I like to ferment over night in the fridge, it gives a nice arome. I do so for my focaccia/pizza dough recipes. Unfortunately I don't get them as bubbly as you get yours, probably because of the lower hydration.. I make a yeast-based biga and let it rise for 1-2 hours at room temp and then incorporate into the final dough, let it rise, do a few folds and then putting it to "sleep" in the fridge over night. Adding oil increases the overall hydration level further I guess, so I should be using water sparingly... Thx mate! Love your videos, esp the one covering porchetta :3

I gave up using German flours for breads (especially with sourdough) and switched to Italian ones (Manitoba works the best for me). You can find them at most Italian stores in Germany and at some flour shops.

Manitoba is great for making biga! 💪

@@davefoodstories Unfortunately I don't pass regularly along Italian stores here and also these special flours come with a hefty price tag.. I will try my best with the conventional and rather available German flours. I think I will need to lower water content simply...

Thank you! 😊

Ciao! Ho usato le farine del mulino Bongiovanni. Antiqua tipo 1 forte per la biga, mentre per l'impasto finale Antiqua tipo 1 media. 🙂

Sorry I should have written my comment in English. What bread flour brand do you use?

​@@davefoodstoriesSi lo conosco, fanno un sacco di cose. Io mi trovo benissimo anche con il Molino Colombo e le farine Uniqua di Dalla Giovanna.

In Italia ci sono tantissimi mulini che producono ottime farine :). La cosa importante credo sia sperimentare con diverse e farine ed eventualmente adattare leggermente i processi (tempi, idratazioni ecc). 💪

È vero ma per i privati non è facile trovare farine forti, bisogna farsele spedire dai vari mulini. Anche se ultimamente anche nella grande distribuzione qualche farina interessante c'è

🙌🙌🙌

Thank you! I really appreciate your comment. 😊

Thank you! 😍

Thanks so much! 😊

Thanks! ☺

Thank you! 😋

Thanks! ☺

Thanks! 😊

Thanks, I really appreciate it! 😀

Thank you so much! 💪

240°C (464°F) por cerca de 15-20 minutos. 💪

✌

Thank you so much 🤗

Thanks! 💪

Thanks for watching! 💪

There are several channels that offer similar videos .😀 Each channel has its own unique style. If you do a quick search, you will be able to find several, and perhaps you will decide to follow them 😀

Of course! The baking pan is 40 x 30 centimeters.

@@davefoodstories thank you! The recipe looks promising!

Thank you! I really appreciate your message!