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I used to work in an Italian pizzeria in Missouri. I really miss the Bruschetta. I LOOOOOOVE Italian food with all my ❤
Very good result. Thank you
Perfection 👌 thank you for sharing & all the tips 😊. Time = flavour, holy grail in cooking, baking & life ❤
Looks excellent! Will try this for Christmas 🥰
Magic! ❤
Amazing! I have made focaccia many time but not a no knead version!will definitely try. Thank you
Hope you enjoy
Beautiful sandwich and focaccia
Really beautiful bubbles ❤
expandiendo el mercado amamos ❤❤❤
Ready to eat it yummy
Beautiful
Starting the poolish now. Regular dry yeast no rapid rise. Just realized I am short of flour😮 and it is 20 below zero with wind chill. I will let it ferment for 2 hours then put in fridge until I can get more flour tomorrow.
Please, can you tell me, which flour do you use for this recipe? Thanks a lot🤗
I use Le 5 Stagioni
Thank you for your answer and the great videos from which I learned a lot😊👋🏻
Would you use this for Ciabatta as well?
yes you can
hello you say you use le 5 flour, but can you tell me what type? is it manitoba, 00, high protein bread flour?
Ty for sharing your recipe to us who love to cook! Much love from Cambodia!
My pleasure 😊
Your production needs an overhead camera. Other than that, it's great.
👀🤠🫶🏼☕️ thank you
How does the recipe change if I don’t have fresh yeast, but rapid rise yeast?
Just use a third of fresh yeast.
So I got the App and found only one focaccia Bread Recipe... and it wasn't this one.
If you don't like olive oil you shouldn't be making focaccia 😂
😂
😇🙌🏻
Porque en ingleees?
Está el canal en Español también.
Nothing new. Overdone.
Not healthy at all
I used to work in an Italian pizzeria in Missouri. I really miss the Bruschetta. I LOOOOOOVE Italian food with all my ❤
Very good result. Thank you
Perfection 👌 thank you for sharing & all the tips 😊.
Time = flavour, holy grail in cooking, baking & life ❤
Looks excellent! Will try this for Christmas 🥰
Magic! ❤
Amazing! I have made focaccia many time but not a no knead version!will definitely try. Thank you
Hope you enjoy
Beautiful sandwich and focaccia
Really beautiful bubbles ❤
expandiendo el mercado amamos ❤❤❤
Ready to eat it yummy
Beautiful
Starting the poolish now. Regular dry yeast no rapid rise. Just realized I am short of flour😮 and it is 20 below zero with wind chill. I will let it ferment for 2 hours then put in fridge until I can get more flour tomorrow.
Please, can you tell me, which flour do you use for this recipe?
Thanks a lot🤗
I use Le 5 Stagioni
Thank you for your answer and the great videos from which I learned a lot😊👋🏻
Would you use this for Ciabatta as well?
yes you can
hello you say you use le 5 flour, but can you tell me what type? is it manitoba, 00, high protein bread flour?
Ty for sharing your recipe to us who love to cook! Much love from Cambodia!
My pleasure 😊
Your production needs an overhead camera. Other than that, it's great.
👀🤠🫶🏼☕️ thank you
How does the recipe change if I don’t have fresh yeast, but rapid rise yeast?
Just use a third of fresh yeast.
So I got the App and found only one focaccia Bread Recipe... and it wasn't this one.
If you don't like olive oil you shouldn't be making focaccia 😂
😂
😇🙌🏻
Porque en ingleees?
Está el canal en Español también.
Nothing new. Overdone.
Not healthy at all