The interviewer does a lovely job! She asks intelligent questions and she lets the workers answer them and she has a way of getting them to show their enthusiasm for their job!
when the butter guy said "I'm a little man. I make little things. I have no interest in selling 10 million tons of butter, its not my trade" it felt so real and pure. no greed or delusion of grandeur, that man just wants to do what he does, well... perfection.
"But I think that, look, if indeed in the place we're in, we replaced all my staff, my mates with machines, we'd go much faster, we'd certainly earn more money, but nothing would happen here. If I do this job it's also so that something happens. If there's nothing, I'm not interested." Language barrier aside, that quote hits different.
@@AngryAlfonse H ha h kg. HVG. Bbbbbbbbbbbbbbbbbbbbb. Gi pörög így 38:38 38:38 38:38 38:38 38:38 38:39 gi pih iiih pighbbbbbjhbbbbbbppppppppppppppppppppppppppppppppppppppppppppppppppppppppppppppjbj jöhet pihg P h jjjjjjgjpj
I like that butter guy, he loves what he does, he’s proud of his product, and he’s not greedy. He knows he could make more money by automizing but he’s not in replacing his employees and sacrificing the quality of hand made for a buck. If I could get his butter where I live in the states, I’d buy it to support this man.
Do you know the number of producers of cheap milk products there are out there? In order to make serious money he would need to be linked with a supermarket or some local shops, as a supplier. That would be difficult. Here he has so many marketing advantages. 1. He's making higher quality butter. 2. It's handmade. 3. It's an old bakery. These factors allow him to sell it at a much higher price than your normal butter you get from the supermarket (maybe 2 or 3 times more), and while it is niche, there are many middle class/young professionals and many others, who love to splurge on these kind of things. So ultimately, no, mass producing it, wouldn't necessarily increase his revenue from the butter.
@@silentnight1805 Money isn't everything. That's the whole point of artisan craft that you miss. The obsession with money that we Americans have sickens me.
The butter guy is a breath of fresh air in an overly corporate, mass produced landscape. i always try an occasionally buy artisan foods if I can afford them. The taste difference is staggering.
Also please try to support heritage breeds! Since holsteiner cows are tge most common breed in the modern world specifically as they produce the most milk, old and ancient breeds are very close to extinction as more people choose breeds like the holsteiner. Also the same with chickens ect. There are very wonderfull heritage breeds that can suit the lifestyle of a hobbyist or a leisure owner much better that people just don't know about since no-one talks about heritage breeds.
I make butter I tell everyone I feel like I mostly and washing everything all the time with boiling water and Dawn. Everything has to be high standards of clean.
I know we all love the Butter guy, but the focaccia man speaks so gently its so soothing and lovely! It was also nice seeing someone FINALLY feeding the cameraperson
That’s hilarious. At the exact moment where he won me over I glanced at your comment and you perfectly summed up his personality. I’d pay good money to join him for a small meal.
You know how times I watched season two as fall asleep viewing? Something therapeutic about the amazing European languages and accents! This will be my new go to! Love this channel ❤
Cool !! I listened to a doctor talking about sleep and what can aid to help falling asleep. If two people are talking, it's deeply ingrained in us, since we lived together in ancient time in groups, that we are in a safe place. Hence we can relax totally... 🥱💤💤💤😃
A Claudia extravaganza! I couldn’t wish for anything more, except for your continued happiness and abundant presence here in 2021. Thank you for being one of the few bright spots in 2020.
I liked his comment about the butter wheel where he said it could be metal or wood or any hard material, it's only the mechanical movement that matters to the technique, but that wood is prettier and pretty things matter. They do, and if you're going to be looking at them 8 hours a day and it doesn't matter to production, they may as well be pretty.
I'm a butter maker, I use a churn and put approx. 600 litres of cream in, churn while adding a little heat in the form of a hot water spray on the outside of the churn as it rotates. When it 'breaks' into butter and buttermilk, I drain the buttermilk then rinse 3 times with water, churning with the worker bars running each time to remove the water. I then add a calculated amount of salt to the butter then work it until all the salt is absorbed and any remaining liquid is removed. I end up with around 250kg of butter which then gets loaded into a tub and put in the fridge for a week to harden so it can go through a butter extruder to be made into 250g portions. I'm not as emotive as that guy, but I do like to make it the best I can and we cannot make enough of it! Acorn Organic butter.
The dude doing the butter work either has horrible greasy hands or the softest hands in the entire world, like so soft you get shivers from a handshake.
What a wonderful person he is. Witty, joyfull and playfull to an extend and kind rarely to be seen in today's ever exellerating world. His head filled with pure imagination and with his wish to keep those old techniques alive that cannot produce a mass product but reward us with a product that feels like a warm blanket being put over your shoulders when you taste it. I loved this man right from the beginning! I can't even say how much I'd give to be able to work with him and his family of workers there.
Talking to all these people who take pride in their art and the way they talk is so innocent. They are so cheerful and loving. They have dedicated their lives for their craft
This man has fallen in Love with his Craft and will do anything to keep this tradition alive. That is why its important to put our Mind and Heart into the work we do and then the results are just Magical.
Fantastic Ivan making focaccia in Genoa. He never laughs and looks at you with the suspicion that you could give him a rip off. He's not mean and he's not obnoxious, he's Genoese, that's how we are, faces with grunts and few smiles but our heart is as tender as the inside of the focaccia
The baguette baker really did a great job showing off his craft. Most chemists don’t understand what they’re doing on the intuitive level of a baker. It’s why a bakery’s product is always better than the supermarket. There is no mathematically perfect bread, there is only an eternity of nuances to navigate from the ingredients to good bread.
I feel like that butter guy would give great hugs. I wish I lived somewhere that had jobs you could be passionate and caring about. Where I live everything is manufacturing and construction. If you take the time to care you get cussed out. It’s all numbers and nobody cares let alone nobody cares if you care. I wish I knew what to do at this point in my life, I just want a job I can put my soul into. That seems like a dream.
I love how the butterman isn't bullshitting about his products. The wooden wheel is just for show, just for tradition, it doesn't improve anything. He doesn't pretend that he is making original butter of old age, nah, he is making better butter, with improved tools and methods.
i wish i had the butter guy as my dad ngl. his children, relatives and hecc even just people who met him must be very lucky to have someone like him at even just a point in their lives. sir i wish you a great life
Hats off to all hose guys (and ladies) for keeping traditions alive. Each one of them was clearly Passionate about the work they do. It will be a very sad day if people like them cease to exist.
i had this on in the background, just listening until the baguette segment, I had to stop and watch, that was a confluence of science, art and love, bread really is the staff of life...bravo!
TIL: Straciatella is just stretched mozarella. Focaccia is not bread but it kinda is bread but it would be insulting to call it bread but really, technically, it's just another type of bread. You can make completely toxic foods like Greenland shark edible through fermentation, this specif fermented shark product is called Hákarl. Baguettes are so fluffy because they have so many air pockets, not stated in video but they can have up to 85 percent air! Haggis isn't as bad as it looks, and compared to other cultures variations it actually looks like fine cuisine. The organ meat probably makes it extra healthy full of nutrients.
ALL ARTISANS are so very enthusiastic, I love it! I will bet their food products reflects their enthusiasm and love and passion. Fantastic exploring, without having to travelled there.👍😊
I bet you that smoked Trout from that Crystal Clean Lake is absolutely delicious that is one thing that I would pay for and travel thousands of miles to try once
Oh....I just finished making my famous Focaccia Bread, with steamed onions, garlic, Oregano, Basil, Parmesan and Cheddar Cheeses, and Kosher Flaked Salt. My husband is in heaven, and asked me to marry him....again....!! It is awesome! Many of the UA-cam Bread making channels, don't knead their Focaccia dough before performing the "stretch and fold" that create the bubbles. I found that kneading the dough makes for a more fluffy crumb, and delicious crispier crust. So good. I even put Onion Powder and Black Pepper in my flour/dough before adding the wet ingredients. And making a "poolish/sponge" first, creates a wonderful Focaccia. I even made a sweet Focaccia Bread with Pineapple juice.....it was so good. More of a dessert Focaccia.
Don’t know if it’s my unfamiliarity with Italian mannerisms and speech patterns but the way the pizza-like focaccia baker would answer the presenter’s questions was hilarious to me. His short delivery with his facial expressions, I pictured him judging her and calling her names under his breath. Great video all around though 👍
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
The interviewer does a lovely job! She asks intelligent questions and she lets the workers answer them and she has a way of getting them to show their enthusiasm for their job!
Yes! And she's an amazing multilingual too
I love her but that first guy has enough enthusiasm for the world lol
njnNnjNnjNnJNJNnjJJNNNjjJjnJnnJNNjJjnJJJnJjnJjJNnjnNNNJhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh
Somewhere along the way, we have lost our relationship with food. The gentleman with the butter, is slowly bringing it back.. I applaud him!
I think the reason that his energy resonates so well with us is because we have lost our relationship with life.
Are you nuts?
@@Eric_In_SF probably they are from USA
I don't know about you but I have a fine relationship with my food, nothing beats the feeling of eating something tasty made with your own hands
@@he96765 One of the best meals I ever had, was caught and cooked by my own hand.
when the butter guy said "I'm a little man. I make little things. I have no interest in selling 10 million tons of butter, its not my trade"
it felt so real and pure. no greed or delusion of grandeur, that man just wants to do what he does, well... perfection.
"But I think that, look, if indeed in the place we're in, we replaced all my staff, my mates with machines, we'd go much faster, we'd certainly earn more money, but nothing would happen here.
If I do this job it's also so that something happens. If there's nothing, I'm not interested."
Language barrier aside, that quote hits different.
ButterBro out here chopping onions. Brb gonna go cry in the capitalistic hellcape that has become my reality of late.
@@AngryAlfonseqp❤
@@AngryAlfonse H ha h kg. HVG. Bbbbbbbbbbbbbbbbbbbbb. Gi pörög így 38:38 38:38 38:38 38:38 38:38 38:39 gi pih iiih pighbbbbbjhbbbbbbppppppppppppppppppppppppppppppppppppppppppppppppppppppppppppppjbj jöhet pihg P h jjjjjjgjpj
T
I like that butter guy, he loves what he does, he’s proud of his product, and he’s not greedy. He knows he could make more money by automizing but he’s not in replacing his employees and sacrificing the quality of hand made for a buck. If I could get his butter where I live in the states, I’d buy it to support this man.
Do you know the number of producers of cheap milk products there are out there? In order to make serious money he would need to be linked with a supermarket or some local shops, as a supplier. That would be difficult. Here he has so many marketing advantages. 1. He's making higher quality butter. 2. It's handmade. 3. It's an old bakery. These factors allow him to sell it at a much higher price than your normal butter you get from the supermarket (maybe 2 or 3 times more), and while it is niche, there are many middle class/young professionals and many others, who love to splurge on these kind of things. So ultimately, no, mass producing it, wouldn't necessarily increase his revenue from the butter.
God Hand Griffith
That's a very romantic (and American) reading of the economic pragmatism of that smart and rich French butter guy.
@@silentnight1805 Money isn't everything. That's the whole point of artisan craft that you miss.
The obsession with money that we Americans have sickens me.
Please, he's making more money right now with all this "artisanal" bs, than he would by automating the process .
I O
I love the butter guys passion he has for his craft and respect his excitement to share his knowledge
Like the nutty professor of butter. Loved it
Yes absolutely love it when I see people doing what they are passionate about♥️♥️♥️
And his disturbing butter fetish.
I know. He has made my day. I wish I could have that level of passion, hard after living in big cities for so long.
@@almareyes2192 as
The butter guy is a breath of fresh air in an overly corporate, mass produced landscape. i always try an occasionally buy artisan foods if I can afford them. The taste difference is staggering.
Also please try to support heritage breeds!
Since holsteiner cows are tge most common breed in the modern world specifically as they produce the most milk, old and ancient breeds are very close to extinction as more people choose breeds like the holsteiner.
Also the same with chickens ect. There are very wonderfull heritage breeds that can suit the lifestyle of a hobbyist or a leisure owner much better that people just don't know about since no-one talks about heritage breeds.
True!!
u,uuuu,u,u
, uu, uu,u,uu,,u,,u,,u,uuuucu
I make butter I tell everyone I feel like I mostly and washing everything all the time with boiling water and Dawn. Everything has to be high standards of clean.
That french butter guy has exactly the kind of energy we need in 2021 lol so much respect.
fr i love him haha
Okay
I’m
What french guy?
2023 🎉🥂
I know we all love the Butter guy, but the focaccia man speaks so gently its so soothing and lovely! It was also nice seeing someone FINALLY feeding the cameraperson
You obviously don’t watch UA-cams ‘JOLLY’ channel.
I could watch the BUTTER episode every day!
True!
Definitely one of the "butter" of their episodes.
no seriously
the butter guy seems like the uncle who slides you a 20 when you ask for a 5
That’s hilarious. At the exact moment where he won me over I glanced at your comment and you perfectly summed up his personality. I’d pay good money to join him for a small meal.
Yeah, I’m really loving the butter guy. ☺️
He seems to have a very childlike heart and a real passion for his work and company.
lololololol
@@HoneyBakedHamlet ggg n ng. Lvb yb gl gln🤷♂️🪅licnnl g.
@@SmokeyChipOatley bc hi ojj
You know how times I watched season two as fall asleep viewing? Something therapeutic about the amazing European languages and accents! This will be my new go to! Love this channel ❤
Cool !!
I listened to a doctor talking about sleep and what can aid to help falling asleep.
If two people are talking, it's deeply ingrained in us, since we lived together in ancient time in groups, that we are in a safe place. Hence we can relax totally... 🥱💤💤💤😃
The butter maker seems like a great boss, funny, kind, good to his workers.
Witnessing such a passionate man once in a while is so good for the soul and restores so much of my faith in humanity.
Awww the butter man is so cute I love him :D
Like
pp
L
lloo
P📱
L
I love the butter man! He's like the french dad I never had!
Le Français Papa que je n'ai pas !
@Gary Lau Oui, mais ça ne rime pas. La métrique ne marche pas du tout!
Peut-être: Le Papa Français que je n’ai jamais?
🤣
@@irmese06 errrr...um. Je suis le grand fromage!
@@O2BAmachine Délicieux!
A Claudia extravaganza! I couldn’t wish for anything more, except for your continued happiness and abundant presence here in 2021. Thank you for being one of the few bright spots in 2020.
I just love how passionate each of them are about their edible art. It makes me smile and my heart feel happy.
I like the tone and attitude of the second foccacia guy, the MC does a lovely job all through, very good and entertaining show.
Love the way French people love and respect what they traditionally do. It is mesmerizing! His personality IS IN THAT BUTTER! Loved him!
3 hours of butter slapping, pounding, and shaping.
And I am HERE FOR IT.
I just realized that xD
I was watching it in the background. I thought it was shorter
Please
Lol
I LOVE how passionate all these people are about their trade and craft!
I would love to work with that butter guy he has an awesome attitude towards life!
I liked his comment about the butter wheel where he said it could be metal or wood or any hard material, it's only the mechanical movement that matters to the technique, but that wood is prettier and pretty things matter. They do, and if you're going to be looking at them 8 hours a day and it doesn't matter to production, they may as well be pretty.
I'm a butter maker, I use a churn and put approx. 600 litres of cream in, churn while adding a little heat in the form of a hot water spray on the outside of the churn as it rotates. When it 'breaks' into butter and buttermilk, I drain the buttermilk then rinse 3 times with water, churning with the worker bars running each time to remove the water. I then add a calculated amount of salt to the butter then work it until all the salt is absorbed and any remaining liquid is removed. I end up with around 250kg of butter which then gets loaded into a tub and put in the fridge for a week to harden so it can go through a butter extruder to be made into 250g portions. I'm not as emotive as that guy, but I do like to make it the best I can and we cannot make enough of it! Acorn Organic butter.
out of this almost 3 hour long video, the short amount of time the butter man gave us, made time for him to win all our hearts
Mahmoud the baker is the most attentive artisan I have seen. Hope his new bakery in Canada is doing well
Learned a lot from him. Can't wait to put his tips into practice.
he really cares about his job
The dude doing the butter work either has horrible greasy hands or the softest hands in the entire world, like so soft you get shivers from a handshake.
The way he talks about bread is almost romantic
What a wonderful person he is. Witty, joyfull and playfull to an extend and kind rarely to be seen in today's ever exellerating world. His head filled with pure imagination and with his wish to keep those old techniques alive that cannot produce a mass product but reward us with a product that feels like a warm blanket being put over your shoulders when you taste it. I loved this man right from the beginning!
I can't even say how much I'd give to be able to work with him and his family of workers there.
I hope the butter man is still doing good with covid going on
I’m sure he’s doing fine.
With just how much free time these lockdowns give people, food related hobbies are becoming increasingly common.
My family orders about 1,300 kilos annually from him. We’re just a small bakery. He supplies much much larger ones than we have. He’s doing great 👍🏼
@@chloehennessey6813 good to hear 🙏🏽
@@chloehennessey6813 Is the butter as good as i think it's going to be?
@@richliquorice7119 yes, very much so. I absolutely love the seaweed butter.
I freaking adore the butter master. He loves what he does and he’s funny and just lively and I bet an amazing boss
Thank you for this 3 hr long epic video!
Butter man absolutely adores his craft and by god I couldn't be happier for him. You go you beautiful shining star. Shine bright my man, respect.
Butter guy Jean is so eloquent and artistic in his words/explanation 😊 best guy 👍
I could listen to that butter guy for days. He's like a dad taking his daughter to work.
everyone: butter man
me: I loved hearing Mahmoud's story of growing up baking with his dad. made me smile.
Talking to all these people who take pride in their art and the way they talk is so innocent. They are so cheerful and loving. They have dedicated their lives for their craft
When the butter uncle plays the harp I just cried a bit due to the wholesomeness 🥺
As someone who is studying the French language, it’s nice to watch this and apply my listening skills!
What a treat this was! Learning a bit more about how some food are actually made, is a real gift. Thank you!
Just the way the French and Italians tend to make things, so much care and artistry, it’s amazing for every product, I love it 😍
the baguette guy's voice is soooooo soothing
he seemed like the sweetest man. I think he had a crush on claudia 😆
ngl i love the energy coming from Jean-Yves
thats clearly a guy who takes pride in his work
This man has fallen in Love with his Craft and will do anything to keep this tradition alive. That is why its important to put our Mind and Heart into the work we do and then the results are just Magical.
🎶Mister butter man... churn me some cream... make me some butter as smooth as a dream🎶
Give it some add ins like seaweed or salt
@@DraqonfruitYT ☺️☺️☺️☺️☺️☺️🎵
I bet that buckwheat is really tops..
Fantastic Ivan making focaccia in Genoa. He never laughs and looks at you with the suspicion that you could give him a rip off. He's not mean and he's not obnoxious, he's Genoese, that's how we are, faces with grunts and few smiles but our heart is as tender as the inside of the focaccia
It was -45 in Saskatchewan, Canada today and your Butter Master put such a smile on my face and brought joy into my house!! Love it!!
I like the butter man's passion and cheer. 🥰
I loved the fermented shark guy and his socks and sandals! 😆
He’s funny and his accent is so satisfying to listen to. 😌
The baguette baker really did a great job showing off his craft. Most chemists don’t understand what they’re doing on the intuitive level of a baker. It’s why a bakery’s product is always better than the supermarket. There is no mathematically perfect bread, there is only an eternity of nuances to navigate from the ingredients to good bread.
1:08:05 finally someone remembers the camera man
Watch Ainsley Harriet he usually gived the camera man a taste if he is actively tasting the food.
I think Italy is the Paradies of our Planet, can't wait to give it a visit ❤
Claudia is a treasure and always makes me smile 😊
😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊
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This butter guy is a gem of humanity 🥲
Monsieur le beurre you are a whole complete treasure !
That is the prettiest butter I've ever seen. Someday, I will have to find some here in America.
WHAT WE'VE ALL BEEN WAITING FOR YESSSSSSSSSSS THANK YOUUUU
I really love being french... listening to them brings me back home and makes me feel at home again
Claudio is a Multilingual Champ !!
its really refreshing watching that butter man, such a dazzling passion and enthusiasm doing what he love
so envious
I feel like that butter guy would give great hugs. I wish I lived somewhere that had jobs you could be passionate and caring about. Where I live everything is manufacturing and construction. If you take the time to care you get cussed out. It’s all numbers and nobody cares let alone nobody cares if you care. I wish I knew what to do at this point in my life, I just want a job I can put my soul into. That seems like a dream.
The lady is absolute charm!!
The master butter maker is passionate about his creation.
Wish you all great future.
I love how the butterman isn't bullshitting about his products.
The wooden wheel is just for show, just for tradition, it doesn't improve anything. He doesn't pretend that he is making original butter of old age, nah, he is making better butter, with improved tools and methods.
Yeah, the butter is only as good as the milk it is made from.
Butter man has made me love better even more. So glad i stumbles onto this page!
I love how every single worker/expert shown was so passionate about their job. Would love to see more about regional foods from other countries!
i wish i had the butter guy as my dad ngl. his children, relatives and hecc even just people who met him must be very lucky to have someone like him at even just a point in their lives. sir i wish you a great life
The interviewees and workers are wholesome
Hats off to all hose guys (and ladies) for keeping traditions alive. Each one of them was clearly Passionate about the work they do. It will be a very sad day if people like them cease to exist.
the Focaccia bread looks soo yummy.
Watching butter videos is a passion I will never give up
I love Siggi from Iceland with his wonderful bread! I love his humour and smile! Where do I find a man like him?!😍
i had this on in the background, just listening until the baguette segment, I had to stop and watch, that was a confluence of science, art and love, bread really is the staff of life...bravo!
I like how it goes from butter and Parisian baguettes to Scottish guys stuffing offal into sheep's stomachs
Parkour!
The Iceland volcanic bakery is amazing!
Aww so nice, the Focaccia man gave the camera man some Focaccia as well
The butter guy is awesome, the world needs more people like him!
TIL:
Straciatella is just stretched mozarella.
Focaccia is not bread but it kinda is bread but it would be insulting to call it bread but really, technically, it's just another type of bread.
You can make completely toxic foods like Greenland shark edible through fermentation, this specif fermented shark product is called Hákarl.
Baguettes are so fluffy because they have so many air pockets, not stated in video but they can have up to 85 percent air!
Haggis isn't as bad as it looks, and compared to other cultures variations it actually looks like fine cuisine. The organ meat probably makes it extra healthy full of nutrients.
All i want in life is the passion of the butter guy!!!!
ALL ARTISANS are so very enthusiastic, I love it! I will bet their food products reflects their enthusiasm and love and passion. Fantastic exploring, without having to travelled there.👍😊
Eric in the butter episode hands looks so young. I know that butter is moisturizing him up. 😂😂😂 baby soft hands. I love it.
And the Icelandic man was very good as well.Very interesting videos , thanks for it, well done.
butter guy is wholesome but the icelandic episode stole the show for me. such gorgeous accents and really lovely, down to earth guys.
I love these videos. Honestly though, Claudia makes them great!
After dinner and I’m clicking on butter videos. I love butter. And I love making my own!
I bet you that smoked Trout from that Crystal Clean Lake is absolutely delicious that is one thing that I would pay for and travel thousands of miles to try once
AHAHAHA AWW MY HEART the man who gave the last focaccia to the cameramen was so sweet 😂
The butter man seems like he’d be a great employer. ❤️
This butter man is nice person don’t want to replace people with machines ❤
Everyone is talking about butter man, for good reason. He loves his craft. Adores it, even. I *love* when people are this passionate about things ♡
I just wish to be as passionate with what I’ll do for a living as mr. Jean-Yves Bordier
My Grandaunt lives in Bari. Once we visited her and ate the best handmade Orriechiette,with just fresh Tomatosauce, I ever ate.
I've waited for the marathon for so long
The butter guy honestly my favorite. I love his enthusiasm
After watching this I've really enjoyed repeating "butter cutter" to myself
He’s so wholesome I love him
Oh....I just finished making my famous Focaccia Bread, with steamed onions, garlic, Oregano, Basil, Parmesan and Cheddar Cheeses, and Kosher Flaked Salt.
My husband is in heaven, and asked me to marry him....again....!! It is awesome!
Many of the UA-cam Bread making channels, don't knead their Focaccia dough before performing the "stretch and fold" that create the bubbles. I found that kneading the dough makes for a more fluffy crumb, and delicious crispier crust. So good.
I even put Onion Powder and Black Pepper in my flour/dough before adding the wet ingredients. And making a "poolish/sponge" first, creates a wonderful Focaccia.
I even made a sweet Focaccia Bread with Pineapple juice.....it was so good. More of a dessert Focaccia.
Thank you for not ruining it with olives. Yuk.
Everyone's taking about the butter guy, I'm digging the shark guy!
Don’t know if it’s my unfamiliarity with Italian mannerisms and speech patterns but the way the pizza-like focaccia baker would answer the presenter’s questions was hilarious to me. His short delivery with his facial expressions, I pictured him judging her and calling her names under his breath. Great video all around though 👍
Yeah lol some of her questions seemed quite silly to him "of course!" "Obviously! Do you not see/feel that?" XD
You have the BEST show on UA-cam..... Thanks ....
Foccacia Bread from the Toscana,just put some good Mozzarella di Buffala on top and I'm in Heaven.
What a great series, presenters that are as passionate about the food as the craftsman themselves. What a treat to watch!