I make that kind of focaccia all the time, but oh man, those sandwiches!!!!! I'm drooling and I don't even eat meat. Now looking for a recipe for garlic and coffee butter!!!! Great vid, inspiring. thanks!
I think it's because I just drank a Margarita, but I absolutely loved this video! I'm in California, and I was majorly bummed out when I heard the word 'Argentina'! I particularly loved 'Gluten Morgen', since I love puns! No doubt, Germans are the best bakers. Maybe because they are so meticulous.
Boy oh boy! I thoroughly enjoyed this video. I'm mad about focaccia and make it often - but this recipe is intimidating🙈 However, this result of a crispy shell, soft, light and airy focaccia is tempting me to try. Thank you from South Africa❤🇿🇦
I'm taking a break from bread making to focus on weight loss, but I am not done with bread by a long shot and I might try something like this at some point
Hi can you let me know what protein per 100g the flour you used is? I am trying to compare to what I have available in my country. Working with 11.9g protein per 100g. Thanks!
What exactly is "high protein" flour? In Canada I have "All Purpose" which is usually somewhere around 11.5%, give or take; and "Bread Flour" which is usually around 12.5%, give or take. I also have access to pure gluten flour (vital wheat gluten) so I can easily add more if needed. But what kind of percentage are you talking about here?
was watching this video, then i searched for it , and i found it same guy talking but in a Spain language, i was like, how come i was watching it before?!, did i learn Spain language then i lost this ability :D, then i searched again and this time the English version show up :D
Tried this. My dough had a lot of small clumps in and it just balled around the mixer tool. (Same KA tool as vid). I changed to the dough hook. I let the dough rest for a while in the hope the clumps absorb moisture and dissipate with another 5 mins mixing. It’s a patience game!
It’s a bad video, so many gaps in the story. I tried this again with Very Strong flour. Something like 14% protein. I took about 30 mins to add the water. Still lots of lumps, about the same as before - I think the biga needs to be better mixed or sieved somehow. In the video, the recipe calls for fresh yeast but dried yeast is clearly used. The first attempt, I didn’t fully activate the dried yeast I used - the second batch looks better. The dough still balled around the mixing tool however I can vary the height of the bowl so I could bring the dough off the tool. There is little explanation in the video of what is likely to happen (lumps, clogging) and how to deal with it. There is little indication of time for the second proving. That said, the gaps make you think more about what you’re doing and look for answers yourself.
I tried this recipe as well but I followed the recipe written in his other video (he has a 'Shorts' version of a 100% hydration focaccia). If you find the Shorts it will show the instructions and recipe in the description. Anyways, my biga was super dry and half wet and half dry like yours. I mixed viciously for 30 mins on max and there were still lumps in my dough. The only difference is after mixing, this other recipe says to let proof at room temperature until double then refrigerate dough for 24 hours. I'm currently at the 24 hour stage and will update on what my baking outcome yields. Fingers crossed 🤞 Edit: forgot to mention that I also feel there is much too little water content in the biga. I've made bigas a many, and have never experienced one as dry and clumpy as this.
Being a retired engineer, I was very accurate. My firsts problem was what to use for yeast? It says fresh but looks like dry instant? My flour was 14% because that was all I could find higher than bread (12.7%). So I added 5grs of instant yeast and 485grs flour plus 242 grs water. It looked just like your biga! After covering the biga and leaving it 24 hrs in my kitchen 73* F with 65% humidity. The next morning my biga did not look like yours! Some of the biga was dry like yours and half was very wet and bubbly. So I did my best to cut up and add to the mixer. I started adding water a little at a time and it was very sloppy soup then started adding flour and water. Put it in the fridge (37*) probably too cold because it didn't rise. So the next morning I took it out of the fridge and left on the counter for a few hours until it doubled in size. Poured into a black pan (12" x 17") let it rest and then put in my electric oven on the middle rack for 15 minutes...it wasnt done ...took about 25 minutes and it did not rise uniformly. ...So my question is (my yeast was new) what when wrong? Yes there was small little pieces of flour in the dough...yes the dough climbed the paddle all the way to the machine, I kept scraping the paddle. I am at sea level. In a home oven what shelf? What yeast? Should I mix the flour with some bread flour 50-50 to make it less hard?
I agree with what you’ve said here. Very poor video with so many gaps. I put my biga in my dough proofer and held it at 18 degrees for 24 hours. It was part wet, part dry as yours was. I don’t think dough temps were even discussed other than the cold ferment. Tray size doesn't appear to be mentioned - looks to be 12" x 18", but I could be wrong.
I think the issue is the instant yeast, instant yeast are just chemicals that form CO2 when they react (and water allows them to react) so unlike normal yeast it doesn't keep fermenting afterwards 😊
Вот вам проверенный сто раз,простой рецепт фокаччи!Получится с первого раза у всех 100%!Включите английские субтитры,хотя и так всё понятно!👌🙏😊ua-cam.com/video/NExnW76_Mpc/v-deo.htmlsi=_dFQqrnsEZg6Jlwd
@@TheRandomdude136what you call instant yeast is baking powder, not yeast. Yeast can be found fresh (in cubes) or dried (brown coarse powder). Both yeasts work perfectly. Baking powder doesn't belong in bread dough
Even with 1000g of flour you’re only using 5G of fresh yeast In the states we have 7g packets of the instant yeast; I need a recipe that uses 7g of yeast
The point of using ratios is to keep it referenced to 1. So this would be 1 part water 2 part flour, not 1 part flour half part water. Using '100% water' is not equal to saying 100% hydration. You helped me improve, I am merely attempting to reciprocate. I apologize if it is conveyed horribly 🫣
No. Bakers' percentage is always in relation to the weight of flour. 100% Flour, so water for the biga is 50%, total water for 1kg of flour is 100% (ie 1 kg) so hydration is 100% because flour weight = water.
I love making foccacia. Good tip about letting the dough rest before stretching it out. I've been doing it too early. Those sandwiches look divine!
Great recipe! I like to rebake my foccacia to crisp it up before serving :)
I applauded each time a sandwich was made👏👏 The tasting told me all I needed to know....divine! 👌
I make that kind of focaccia all the time, but oh man, those sandwiches!!!!! I'm drooling and I don't even eat meat. Now looking for a recipe for garlic and coffee butter!!!! Great vid, inspiring. thanks!
Thank you for sharing this recipe! Best Focaccia I've made so far! Thank you
I think it's because I just drank a Margarita, but I absolutely loved this video! I'm in California, and I was majorly bummed out when I heard the word 'Argentina'! I particularly loved 'Gluten Morgen', since I love puns! No doubt, Germans are the best bakers. Maybe because they are so meticulous.
Thats not even food anymore ! This is a work of art
Ramón this is amazing!! Looks like a quest but definitely gonna try but with hand kneading since I don’t have a stand mixer wish me luck!!
Hi - in the recipe you’re specifying fresh yeast but in the video it looks like you’re using dried yeast?
Mamma miaaaaaa!!!! Buon appetito! Buon Anno 2024! Forza Argentina!
Grazie! May the gluten be with you!
@@glutenmorgentvenAnd with you !!
Good healthy Gluten for 2024 !!
Boy oh boy! I thoroughly enjoyed this video.
I'm mad about focaccia and make it often - but this recipe is intimidating🙈
However, this result of a crispy shell, soft, light and airy focaccia is tempting me to try.
Thank you from South Africa❤🇿🇦
May the gluten be with you 🍾
Another coronación de gloria! 🤤
Great!!! I hope I was in Argentina to taste all that goodiness with your focaccia. Sending love from Puerto Rico!❤
🎉🎉🎉
absorbing knowledge before I dive in!
Fantastic focaccia
What are the protein percentages of the AP, Bread, and Strong Flours you are using?
AP 9-10g
Strong Flour 13 and up
Thank you, ❤
Woooo, I love you! 💝 🥖🥐🍞 Thank you so much for explaining this to this NON MATHEMATICIAN type person 👏👏👏
Can i make it with sourdough starter and how many do i have to add
Man that looks great
Can i use 00 fluer?
I'm taking a break from bread making to focus on weight loss, but I am not done with bread by a long shot and I might try something like this at some point
May the Gluten be with you!
That's great. I did that before and it works. I went on a ketovore diet and dropped 47 pounds in two months without exercise or restricting calories
Hi can you let me know what protein per 100g the flour you used is? I am trying to compare to what I have available in my country. Working with 11.9g protein per 100g.
Thanks!
What exactly is "high protein" flour? In Canada I have "All Purpose" which is usually somewhere around 11.5%, give or take; and "Bread Flour" which is usually around 12.5%, give or take. I also have access to pure gluten flour (vital wheat gluten) so I can easily add more if needed. But what kind of percentage are you talking about here?
My biga had clumps that didn’t dissolve when I had it in the mixer.
First add de biga and go pouring the water slowly allowing the clumps to dissolve.
I take sandwich no 2 please. Love sundried tomatos.
Loved the video! What percentage protein is the flour you are using? Thanks
It´s around 13%
Amazing 🎉🎉
this is amazing! how much dry yeast are you using 5gr or 2?
Capo, muchisimo mejor que cafiero
was watching this video, then i searched for it , and i found it same guy talking but in a Spain language, i was like, how come i was watching it before?!, did i learn Spain language then i lost this ability :D, then i searched again and this time the English version show up :D
Tried this. My dough had a lot of small clumps in and it just balled around the mixer tool. (Same KA tool as vid). I changed to the dough hook.
I let the dough rest for a while in the hope the clumps absorb moisture and dissipate with another 5 mins mixing.
It’s a patience game!
Same here
It’s a bad video, so many gaps in the story.
I tried this again with Very Strong flour. Something like 14% protein.
I took about 30 mins to add the water. Still lots of lumps, about the same as before - I think the biga needs to be better mixed or sieved somehow.
In the video, the recipe calls for fresh yeast but dried yeast is clearly used. The first attempt, I didn’t fully activate the dried yeast I used - the second batch looks better.
The dough still balled around the mixing tool however I can vary the height of the bowl so I could bring the dough off the tool.
There is little explanation in the video of what is likely to happen (lumps, clogging) and how to deal with it. There is little indication of time for the second proving.
That said, the gaps make you think more about what you’re doing and look for answers yourself.
I tried this recipe as well but I followed the recipe written in his other video (he has a 'Shorts' version of a 100% hydration focaccia). If you find the Shorts it will show the instructions and recipe in the description.
Anyways, my biga was super dry and half wet and half dry like yours. I mixed viciously for 30 mins on max and there were still lumps in my dough. The only difference is after mixing, this other recipe says to let proof at room temperature until double then refrigerate dough for 24 hours. I'm currently at the 24 hour stage and will update on what my baking outcome yields. Fingers crossed 🤞
Edit: forgot to mention that I also feel there is much too little water content in the biga. I've made bigas a many, and have never experienced one as dry and clumpy as this.
Gluten Morgen lives in Argentina?
For the high protein flour, what % protein is it?
Around 13%
Oven temp and bake time?
250°C 25 to 30 minutes.
Being a retired engineer, I was very accurate. My firsts problem was what to use for yeast? It says fresh but looks like dry instant? My flour was 14% because that was all I could find higher than bread (12.7%). So I added 5grs of instant yeast and 485grs flour plus 242 grs water. It looked just like your biga! After covering the biga and leaving it 24 hrs in my kitchen 73* F with 65% humidity. The next morning my biga did not look like yours! Some of the biga was dry like yours and half was very wet and bubbly. So I did my best to cut up and add to the mixer. I started adding water a little at a time and it was very sloppy soup then started adding flour and water. Put it in the fridge (37*) probably too cold because it didn't rise. So the next morning I took it out of the fridge and left on the counter for a few hours until it doubled in size. Poured into a black pan (12" x 17") let it rest and then put in my electric oven on the middle rack for 15 minutes...it wasnt done ...took about 25 minutes and it did not rise uniformly. ...So my question is (my yeast was new) what when wrong? Yes there was small little pieces of flour in the dough...yes the dough climbed the paddle all the way to the machine, I kept scraping the paddle. I am at sea level. In a home oven what shelf? What yeast? Should I mix the flour with some bread flour 50-50 to make it less hard?
I agree with what you’ve said here. Very poor video with so many gaps. I put my biga in my dough proofer and held it at 18 degrees for 24 hours. It was part wet, part dry as yours was.
I don’t think dough temps were even discussed other than the cold ferment. Tray size doesn't appear to be mentioned - looks to be 12" x 18", but I could be wrong.
I think the issue is the instant yeast, instant yeast are just chemicals that form CO2 when they react (and water allows them to react) so unlike normal yeast it doesn't keep fermenting afterwards 😊
Вот вам проверенный сто раз,простой рецепт фокаччи!Получится с первого раза у всех 100%!Включите английские субтитры,хотя и так всё понятно!👌🙏😊ua-cam.com/video/NExnW76_Mpc/v-deo.htmlsi=_dFQqrnsEZg6Jlwd
@@TheRandomdude136what you call instant yeast is baking powder, not yeast.
Yeast can be found fresh (in cubes) or dried (brown coarse powder). Both yeasts work perfectly. Baking powder doesn't belong in bread dough
@@piccoleitor yup that's what i was saying
Do you have a sourdough version????
You can make the biga with sourdough. Just add a tbsp o starter instead of yeast and you have it.
What size is the pan?
30x45 cm
For now, i don’t have high protein flour so i need to use bread flour, what is the amount of water for 1 kg of flour? Thank you so much.
Even with 1000g of flour you’re only using 5G of fresh yeast
In the states we have 7g packets of the instant yeast; I need a recipe that uses 7g of yeast
Man, as a Spanish speaking Latino, I had a hard time following the gentleman at the deli. My Spanish game is weaker than I thought.
It´s the Argentine accent! hahaha
Stupid question:
Why should we go with 100% hydration to begin with?
It makes it lighter and with incredible open crumb. But of course you can lower the hydration.
Que c'est dommage que ce ne soit qu'en anglais
Total Anglo Victory 🇬🇧🇺🇸🇦🇺🇨🇦
Looks yummy but gaining weight is a concern.
You are good looking 🤤🤤
The point of using ratios is to keep it referenced to 1. So this would be 1 part water 2 part flour, not 1 part flour half part water.
Using '100% water' is not equal to saying 100% hydration.
You helped me improve, I am merely attempting to reciprocate. I apologize if it is conveyed horribly 🫣
No. Bakers' percentage is always in relation to the weight of flour. 100% Flour, so water for the biga is 50%, total water for 1kg of flour is 100% (ie 1 kg) so hydration is 100% because flour weight = water.