The stretch and fold technique is called just that, "Stretch and Fold" Autolyse is when you let the dough rest for a bit after the initial mixing before kneading to let the dough fully hydrate.
@@frgwyn3760 how do you have roblox and nigga in your name yet you’re commenting on a cooking page? make up your mind and go make more roblox gameplay😂
Actually, autolyse is when you mix just flour and water, nothing else, and let it rest. But the point is still to make it hydrate and gluten is starting to form (which shortens the kneading time). You just don't start the fermentation yet.
I would retry Claire's. It looked like it needed to rise longer as there were no big bubbles like you see in claire's book and it definitely needed more time on the bottom rack
My house stays cold too- hot tip: put your dough in the oven to rise with the oven OFF but the oven light on-creates just enough warmth to help out with a rise 🤗
I often use the microwave, to house might go in the winter, so there’s no fear of me accidentally turning the oven on. If you put in the microwave you can leave the door open slightly and it turns the light on and then you have a much smaller area heating up more efficient
@@AAA-dy9hj you can find videos and articles on it. BA was paying people of color significantly less, not allowing them the same opportunities (screen time, etc). So, once it all became public, lots of staff left because they didn't want to work for/ be associated with a racist company.
@@THEHORSELOVER235 Standard electric convection ovens have elements on the top and bottom, and a horizontal fan in the back wall to circulate heat. David's seems to only have upper elements (see 9:34), so they run "hotter" to bring the whole oven to temp faster, causing his bread and toppings to scorch despite following the recipes' directions.
@@THEHORSELOVER235 if the top is getting scorched the heat from the top of the oven can also scorch. Even if the heat comes from the bottom. If you have your dish close to any sides/bottom/top that area will always run hotter than if you leave it in the middle away from all walls.
Upvote this so he can see it : When you need to proof something at room temperature you can set your oven 2min to 200°C and after that it should be around 40°C, which is ideal for rising doughs, obviously you can use a thermometer to ensure it's not too hot. I'll let you do the conversion to farenheit.
You had the same moisture problem with claire's krispy kreme donuts in the past. It seems like for some reason they're not calibrated correctly for your environment
At a guess it's probably the difference in the protein content of the flour. Bread contains so few ingredients that the relative qualities (not quality) of those ingredients takes on a heightened importance. Clare is probably using a higher protein flour or a flour with a higher absorption level than David.
@@RobinCafolla I doubt it. Different flours are labeled differently, that’s why you have all purpose flour, bread flour, cake flour, etc. Different brands wouldn’t vary so drastically they would ruin your recipe. It’s more likely he lives in an environment extremely different to hers. He mentioned his house is always cold, that’s a huge factor in baking. He could also be in a more or less humid environment or at a different altitude.
@@Hannah-zw9ow Bread flour can come with anywhere between 11.5% and 15% protein, depending on the brand and where you are in the world, and that percentage will make a big difference to moisture absorption. You're right about the temp and humidity effecting his baking; but it shouldn't make that big a difference specifically in regards to the moisture absorption.
@@Hannah-zw9ow Different brands of cooking ingredients absolutely do vary a lot even if they're in the same category, and it's not limited to just variation protein content. It can definitely influence baking results.
@@99peacedog it's not Claire that they did what they did to, its their BIPOC employees but I'm glad that Claire, Molly and Carla left the company cz it was a shitty racist one
I would definitely say that there is good evidence for David to justify purchasing a 6 dollar oven thermometer & find out. I'm a solid home cook, but whenever something doesn't turn out (from a trusted source w/h tested recipes) after some self reflection & a little investigation, I typically find some reason on MY end why the recipe wasn't successful, lol.
I have made Claire's focaccia close to 10 times now and I'm telling you, you have to retry it. My dough never gets this wet, it resembles Joshua's almost to a tea. But the taste and airyness in unmatched. Crunchy, pillowy and delicious!
I love Claire’s one, I’ve made it a few times but doing it exactly as it says in the book for me yields results exactly like the ones seen here. Personally I take out the garlic as it definitely burns, and use a stone towards the end to crisp up the bottom
Suppose I'll be the one to recommend/ask for this, but maybe How To Cook That's fluffy Japanese pancakes? Sorta curious, since you did the ones from Tasty, the ones she called fake, so I'm just curious on your thoughts on it.
It really makes the most crisp delicious focaccia I tried. And it is an insanely simple recipe. It just comes together in 5 minutes and then all you have to do is leave it overnight!
That's true for loafs, the starch needs to cool and set up so the bread holds its shape. But focaccia is meant to be eaten warm. You don't need it to hold its shape and warm bread tastes best.
The reason yours had less bubbles than Joshua’s is that your fridge (or that specific spot in the fridge) was colder than his. The amount of yeast activity is directly correlated with temperature, which is why more bubbles came up as it rested to room temp. Lower temp is also probably with the oil got all jello-like! Love your videos! You put in all the work to test/compare these recipes so we don’t have to :)
OOF yeah, that was so painful to watch. I've made Claire's focaccia three times now and you HAVE to let it rest at least an hour before cutting into it so that the crumb can set. And it's still as incredible an hour after baking - and warm, too, it cooks so hot that there's still residual heat in the focaccia at that point
Gotta say out of a lot of testing youtube chef recipes, Joshua is always the one who never fails me. He isn't my favourite to watch but he is definitely my favourite to cook.
@@aaronliang5638 not really, hundreds if not thousands have done this recipe (reddit has a lot of claire simps) and they all say its good, so i think its on his part
I know it's alot of work, but I really do appreciate these videos! It's great to see different versions of a recipe reviewed side by side. So thank you!
Glad to see Joshua win because his Focaccia is my absolute fabourite. The texture, the deep flavour through longer slow fermentation... every couple of months I go through baking it as I don't have any bread-kneading appliance and have to do it by hand, which is pretty difficult with such a wet dough. But it's so worth it!
@@kelvin3103 Their videos were the first to use social media to its advantage and focus on video that are fun to watch in bursts rather than actually creating quality recipes. Testing those viral videos was the foundation of this channel. He's just branched out to other popular content creators with (thankfully) better recipes across the board (with a few exceptions I'm sure).
It's really interesting to see the difference between your making of Claire's focaccia, as I've made it twice now. The first time, likely because my oven is not correct at 450, so the bottom burned, but my garlic was fine. The second time I changed the temp, and my bottom was a perfect golden colour, and still un-burned garlic. I wonder what caused yours to be like that.
@@guynakash I tried both the double choc and the chocolate chip NY cookie and they were both amazing. Pretty much anything I tried from her channel was amazing! Big recommendation!
@Scibilia Giuseppe bon appetite, the channel claire was on, is a shit company for the way they treated employees. not too too sure about all of it but just a quick google search would give you all you need
The channel Claire came from is called bon appetit. You can search the drama in YT. Poc got paid lower, and had lower screen time. The old editor ( manager? Not sure who he was) did something similar to black face for a Halloween costume and, would call the poc ladies by each other's names. The videos go into it better, and give better details then I can. It was about 9 months ago.
Rosemary is heavenly.!.! I just made rosemary bread today and the house smells amazing. My house is quite cold too so I proofed the dough near the sunny window :)
Just a heads up in joshuas recipe you’re doing what is called the “slap and fold” autolyse is a different process where you are just mixing flour with water and letting it rest for a few hours to get proper hydration in the flour
I’ve made Claire’s focaccia twice. Both times I got a hard crunch on the bottom and golden garlic on top. None of the toppings burned, not even pine nuts. It’s weird that yours turned out as it did.
Keep in mind that Golf Medal bread flour is lower protein than King Arthur which is what most developers use. As a result, It will absorb less water than KA.
i like the proof in the oven with the light on! my house can also get cold but the oven light provides some warmth for a nice little proof box (oven off, door closed)
I made Claire's and thought it was incredible! Mind you I left it plain with some flakey salt, no garlic. Now I will definately have to try Papa Josh's :)
David, you pronounced zaatar, FANTASTIC!!!!!!! omg, bless you. thank you for saying it right and not making it harsh and brutal as many non-native speakers do... means a lot thank you x
Add finely minced garlic to the bread itself. Or take 2 heads of garlic (individualcloves) 2 cups olive oil and bake in a covered casserole for 40 minutes at 325. Once cool enough to handle add some lime or lemon juice (to taste) and mash up the garlic. Use this as the olive oil in the focaccia. I use this in panmarino works well.
I use Joshua's recipe while cooking it like Claire does. The trick with the garlic is to confit it the day before, use the garlic olive oil instead of the regular olive oil in the pan and as the oil on top of the bread, then you can either add the confit garlic at the end to the top of the bread, or just use it as a side dish for people, so you get the taste of garlic in the bread itself but it doesn't burn and get bitter. The 3 day ferment is great, I usually do 2.5 days in the fridge, then I'll take it out and leave it on the counter for about 12 hours before baking. If I'm making it for sandwiches, I use a 10x14 detroit pizza pan, which gets it to the perfect thickness, if i'm doing breadstick style side/apps i actually use 2, long and skinny sheet/pizza pans (lloyd pans 18" deep dish pizza pans) or a standard 1/2 sheet pan. Top if however you want. I usually do Za'atar, red pepper flakes, and salt, but it's your bread, top it how you want
In regard to the crispier bottom in Weismanns focaccia: since that is the only one that had a slow fermentation, the yeast actually had time to convert some of the starches in to sugar, which helps with the browning.
10:30 make garlic confit for like 3 hours in the oven while your dough's proofing, and use that to flavor you bread and brush on, either before baking or after. Not much extra effort there.
3 роки тому+8
My hard of hearing self was so quick to click on the video, it didn't even have captions yet 😞
This video was basicaly the revival of Focacia bread in our house. I really love Claire's and Joshua's recipes. Thanks for getting us back in the baking mood. We have been baking every week.
I've done babish recipe several times and have added garlic 2 different ways into the same bread mixture. I took inspiration from "what's eating dan" garlic episode where he uses dried garlic powder and puts it into water first and REALLY destroy fresh garlic for maximum maiard reaction and then put it into butter then the microwave for almost 15 seconds. After that I add both the fresh and dried garlic powder mixture into the bread dough while it's still in the mixture. Always comes out great. Even better if you get a white onion and cook it in olive oil before adding it at the same time as the other two garlics.
Adding seasonings into the flour mixture is what I do when making pizza dough. I'll put garlic powder and a sprinkle of oregeno. As for rising - turn your oven on for a minute or two then put the dough in there to rise. Our house tends to be cold during winter and that's how I rise bread dough.
i don't think you followed claire's recipe correctly, the second time you knead the dough is not supposed to be that wet if you watch her video it has to pull away from the sides of the bowl
@@anelecky humidity probably had a lot to do with it, but i don't think measuring has anything to do with kneading. it just needed more time in the mixer
@@lucysrz3496 he said he mixed it for 18 minutes, it's obvious that the hydration is just too high for his flour. At those hydration levels the different gluten levels in brands of flour will make a difference.
Autolyse isn't the slap and fold process, autolyse is basically the process of mixing the flour and water, and then letting it rest for a half hour or so so the flour can hydrate before kneading the bread. The slap and fold is sort of akin to kneading the bread when you're working with really high hydration dough.
Hey David I’ve made Claire’s recipe about five times now, and the garlic never burns like that for me. It also usually rises a bit more. I think it may have needed more time to rise since your kitchen is so cold. I am not sure about the garlic though, mine usually comes out a light brown color and is perfectly cooked.
"Before getting tossed onto your counter top and repeatedly *slapped down and folder over* which I believe is called autolyse." 😂 He said the name already and called it comething else😂.
I'm really glad you had the same experience I did making Claire's recipe. I know she describes it as "batter-like" in the notes in her book. But ... I add an extra 1/4 cup to make it actually workable. I just think her recipe has too much hydration. If you add an additional 1/4 cup, it rises up so much better. My theory is that, because she gets her flour specially milled, she uses a higher gluten flour than KA or Golds.
For claires one. I reckon if you confit some garlic that would give you garlic oil you could use instead of regular oil. then at the very very end (literally last 2-3 mins) sprinkle on some garlic slices
Kudos to you for how you said Zaatar! You got the vowel lengths almost perfect, and I cannot expect you to say ع correctly (the third sound). Definitely much better than certain people on a certain channel.
@@kjdude8765 Yeah that happens in every video someone tries to say an Arabic word, unfortunately. I'd rather compliment the thing he got right than comment on the part he got wrong. It's extremely difficult to say a word with a letter you can't say!
I know I’m early and I’m hoping that will help you see this quicker, but thank you for keeping BLM in your background. I feel like after the protest this summer died out, people suddenly forgot about about it again, and it’s nice to know that people are still fighting. Thank you
Slap and fold kneading is /not/ called autolyse! Autolyse is the process of allowing your combined flower and water (without the salt and yeast or starter) to sit for up to 30 minutes covered so that the flower can hydrate fully and gluten bonds can start to form on their own before you add the yeast or starter and salt and knead the dough.
David! you can rise bread in the oven with JUST the light on and it will help your rising times! I live in a cold climate too. But most ovens use bulbs which run really hot, so your oven can get to an easy 90-100F just by leaving the light on and door closed. Works great for proofing dough!
You can infuse your oil with garlic and rosmary and avoid the burned black stumps. Simply put the wanted amount of oil, garlic and rosemary in a small sauce pot and let it heat on low temperature for at least 30 minutes. Discard all but the oil and optionally add fresh rosemary when you top your foccacia. IMO this is the way
You can make garlic oil pretty easily. Just place as much finely chopped garlic as you care in cold oil. On low heat, slowly make the garlic sizzle. Time depends on you. The darker it is, the more flavorful it will be until you burn it. Use that instead of olive oil when finishing.
A few tips: -Don't cut into bread right out of the oven, let it rest for a while so the crumb can settle and it doesn't look dense and gummy. A loaf of bread can take up to 1 hour and a half, but a focaccia takes less time to rest (maybe 30 minutes? It'll still be warm and crispy, just not piping hot). -Some flours are not as strong as others, so they can take less water than stronger flour. That's specially important when we're making recipes with high hidration dough, because a few grams of water above what your flour can take will influence on the gluten development, and thus on the crumb. If you don't have a good gluten structure the air will just escape from the holes and get disperse into smaller holes. Also, the humidity of the environment influences on the dough hidration. -The temperature of the fermentation also influences on how big the holes are. Usually, a warmer temperature will lead to bigger holes. That's why it's common to do a first fermentation in room temperature (or in the oven with the light on, if your house is too cold) in order to develop big bubbles, and a second fermentation in the fridge to develop flavor. A long first fermentation in the fridge will lead to smaller bubbles, although it will be delicious nonetheless, just depends on the result you are looking for.
I NEEDED THIS SO BAD, DAVID. THANK YOU. I was watching all these recipes the other day and wanted to know which was best. I've made Claire's but found it a little dry.
One way to get the garlic flavor while avoiding burnt, bitter garlic pieces might be to make a garlic infused olive oil, strain out the garlic pieces, and use that for the olive oil topping.
Confit the garlic, brush it on after to avoid bitterness
100000% this!
Would you brush on just the oil or would you also mash up the confit garlic and spread that on to?
@@7111816drkn335 which ever you want
Infuse your olive oil with garlic and use that super garlicky olive oil. Flavor all the way through the bread.
@@7111816drkn335 I would take the gloves and put them into the dough and use the oil on top!
The stretch and fold technique is called just that, "Stretch and Fold" Autolyse is when you let the dough rest for a bit after the initial mixing before kneading to let the dough fully hydrate.
K
@@frgwyn3760 how do you have roblox and nigga in your name yet you’re commenting on a cooking page? make up your mind and go make more roblox gameplay😂
@@tuckerdowns8688 I don’t play it basically anymore
Actually, autolyse is when you mix just flour and water, nothing else, and let it rest. But the point is still to make it hydrate and gluten is starting to form (which shortens the kneading time). You just don't start the fermentation yet.
@Sickshots Bro we ain't missionaries here, just average citizens doing normal stuff to keep us entertained in life
What did the Italian baker say when a customer left her bread on the counter?
*“Hey, you focaccia bread!”*
Cute
😂
Boo lol
Thanks Dad
Good one lol
I would retry Claire's. It looked like it needed to rise longer as there were no big bubbles like you see in claire's book and it definitely needed more time on the bottom rack
same. I was so excited to try her recipe but mine didn't even rise nor bubble and I waited a day and a half
& nothing! :(
he didn't knead it properly
@@annd1496 maybe your yeast was dead?
@@annd1496 ur yeast was dead
Maybe, ive tried the recipe twice and still no luck. But i tried binging with babish’s recipe and it came out perfect! I still love claire tho lol.
My house stays cold too- hot tip: put your dough in the oven to rise with the oven OFF but the oven light on-creates just enough warmth to help out with a rise 🤗
Great ideea! I usually put the dough in the turned off oven with a small bowl of nearly boiling water next to the bowl of dough and it rises well
Clever!
And the oven stays pretty sealed so youre not losing heat
I have to cycle the keep warm mode on and off. Our oven doesn't have a light.
I often use the microwave, to house might go in the winter, so there’s no fear of me accidentally turning the oven on. If you put in the microwave you can leave the door open slightly and it turns the light on and then you have a much smaller area heating up more efficient
Sh*t talking Bone Apple Teeth is exactly what I came here for. Thank you David.
🦴 🍎 🦷 🚮
i know that she worked there but what happened ??
edit : i love her recipes but for real what happened
@@AAA-dy9hj she left because ba is racist
@@AAA-dy9hj you can find videos and articles on it. BA was paying people of color significantly less, not allowing them the same opportunities (screen time, etc). So, once it all became public, lots of staff left because they didn't want to work for/ be associated with a racist company.
im not in the topic right now. what did they do?
It seems like your oven's elements are pretty hot, which led to almost all of them getting scorched. Probably wanna keep the racks much lower
I was looking for this comment. If everything's coming out charred, maybe it's not the recipes, it's the oven.
Lower? The heat comes from the bottom
@@THEHORSELOVER235 Standard electric convection ovens have elements on the top and bottom, and a horizontal fan in the back wall to circulate heat. David's seems to only have upper elements (see 9:34), so they run "hotter" to bring the whole oven to temp faster, causing his bread and toppings to scorch despite following the recipes' directions.
*or rather a shielded, hidden bottom element
@@THEHORSELOVER235 if the top is getting scorched the heat from the top of the oven can also scorch. Even if the heat comes from the bottom.
If you have your dish close to any sides/bottom/top that area will always run hotter than if you leave it in the middle away from all walls.
Upvote this so he can see it : When you need to proof something at room temperature you can set your oven 2min to 200°C and after that it should be around 40°C, which is ideal for rising doughs, obviously you can use a thermometer to ensure it's not too hot. I'll let you do the conversion to farenheit.
that’s what i do, but i just click my oven on for 30 seconds or so, shut it off, then pop it in ☺️
Or just proof in the oven with the light on, it gets up to 80°
thank you for this tip🙌🏻
actually it would also work with only a light on and no heat inside the oven
@evil ethos For those wondering, It's actually 200°C = 392°F. Fahreheit is always bigger than Celsius, roughly two times but not quite.
You had the same moisture problem with claire's krispy kreme donuts in the past. It seems like for some reason they're not calibrated correctly for your environment
At a guess it's probably the difference in the protein content of the flour. Bread contains so few ingredients that the relative qualities (not quality) of those ingredients takes on a heightened importance. Clare is probably using a higher protein flour or a flour with a higher absorption level than David.
@@RobinCafolla I doubt it. Different flours are labeled differently, that’s why you have all purpose flour, bread flour, cake flour, etc. Different brands wouldn’t vary so drastically they would ruin your recipe. It’s more likely he lives in an environment extremely different to hers. He mentioned his house is always cold, that’s a huge factor in baking. He could also be in a more or less humid environment or at a different altitude.
@@Hannah-zw9ow Bread flour can come with anywhere between 11.5% and 15% protein, depending on the brand and where you are in the world, and that percentage will make a big difference to moisture absorption. You're right about the temp and humidity effecting his baking; but it shouldn't make that big a difference specifically in regards to the moisture absorption.
@@Hannah-zw9ow Different brands of cooking ingredients absolutely do vary a lot even if they're in the same category, and it's not limited to just variation protein content. It can definitely influence baking results.
@@Hannah-zw9ow Don't they both live in NY state?
lol can we get an hour-long vid of david raging at b** a****** because honestly, i'd live for that
What channel is he talking about
why did they do what they did to Claire? I can’t find anything.
@@99peacedog The company she left were very toxic and racist towards quite a few of their (now former) non-white employees
@@99peacedog it's not Claire that they did what they did to, its their BIPOC employees but I'm glad that Claire, Molly and Carla left the company cz it was a shitty racist one
@@razanaboudiab3468 it wasn’t just towards bipoc btw
David, have you checked your oven calibration? Seems like everything comes out too dark or you have to remove it sooner.
Yeah, garlic in Claire's video isn't burnt like his is.
This!! I wondering about that because I usually don’t see focaccia with that dark of a crust.
I have made Claire’s recipe and didn’t have the burning garlic problem.
Right he even mentioned that oven times are a suggestion and proceeded to roast the hell out of the garlic in Claire's
I would definitely say that there is good evidence for David to justify purchasing a 6 dollar oven thermometer & find out. I'm a solid home cook, but whenever something doesn't turn out (from a trusted source w/h tested recipes) after some self reflection & a little investigation, I typically find some reason on MY end why the recipe wasn't successful, lol.
I have made Claire's focaccia close to 10 times now and I'm telling you, you have to retry it. My dough never gets this wet, it resembles Joshua's almost to a tea. But the taste and airyness in unmatched. Crunchy, pillowy and delicious!
I love Claire’s one, I’ve made it a few times but doing it exactly as it says in the book for me yields results exactly like the ones seen here. Personally I take out the garlic as it definitely burns, and use a stone towards the end to crisp up the bottom
Which recipe do you recommend?
Test Claire’s gooey butter cake! It’s my favorite and a St. Louis classic ❤️
Suppose I'll be the one to recommend/ask for this, but maybe How To Cook That's fluffy Japanese pancakes? Sorta curious, since you did the ones from Tasty, the ones she called fake, so I'm just curious on your thoughts on it.
I would love an Ann Readon's recipe don't really care what it is
Ann Reardon is so awesome!
Ann Readon is awesome
yes this mhm yes please
Ah fuck this prolly ain't gonna win lmao, guess we'll have to try next week! Seeing a comment have nearly 800 likes already
You missed the best one! Samin Nosrat's Ligurian Focaccia. Focaccia that has been brined! Please try it!
That one's my go-to!!
Thanks for this recommendation! It looks great, and I love that it's a no-knead overnight recipe. Can't wait to try it!
It really makes the most crisp delicious focaccia I tried. And it is an insanely simple recipe. It just comes together in 5 minutes and then all you have to do is leave it overnight!
Came here to say this. Samin's recipe beats them alllllll
Yes! Best recipe ever. I will never *not* brine my focaccia again after making her's.
for claire's., I'd work the dough hook longer! it looked pretty slack afterwards still and maybe could have had more gluten development
Don't slice any bread when it's hot!!! Wait for it to cool first or you ruin the crumb and the moisture escapes
That's true for loafs, the starch needs to cool and set up so the bread holds its shape. But focaccia is meant to be eaten warm. You don't need it to hold its shape and warm bread tastes best.
😑😑😑 I do not see this 😑😑😑 I can remain in ignorance eating hot bread 😑😑😑
@@AbbySitton Eat your hot bread in peace, I give you full resolution.
I just wanted to write the very same thing.
This. YES.
It's taken him nearly 6 years, but David has finally learnt to TASTE THE RECIPES AS AND WHEN THEY'RE READY.
he already done it in along time tho...
Stfu
@@vkjungenberg4110 shut up, fuckboy
Jesus Christ. It’s the toxic masculinity for me.
@@mrbeans-yp1gv??? 😂 do you even know what that means
The reason yours had less bubbles than Joshua’s is that your fridge (or that specific spot in the fridge) was colder than his. The amount of yeast activity is directly correlated with temperature, which is why more bubbles came up as it rested to room temp.
Lower temp is also probably with the oil got all jello-like!
Love your videos! You put in all the work to test/compare these recipes so we don’t have to :)
Also Josh used instant vs active dry yeast, I think that could play a part
David: I've gained a lot of patience over the years
Also David *cuts in to steaming hot foccatcia and ruins the crumb*
Gotta love this guy 😂
right
I had a visceral reaction watching the steam from cut bread. I was like NOOOOOOOOOOOO.
Yeah but it tastes better right out of the oven so honestly fair play to him
OOF yeah, that was so painful to watch. I've made Claire's focaccia three times now and you HAVE to let it rest at least an hour before cutting into it so that the crumb can set. And it's still as incredible an hour after baking - and warm, too, it cooks so hot that there's still residual heat in the focaccia at that point
Focaccia is often eaten warm (and its even the base for some types of pizzas like sicilian) so that wouldn't factor in here
Definitely get an oven thermometer, your oven looks like it most likely runs hot.
Autolyse is, simply put, the rest period before beginning to fold. It’s not the act of folding
correct. Autolyse about letting the flour and water get to know each other. slap n' fold is an act of gluten development.
Came here to say this.
I cringed at the same time he said that too. It's the Rubaud Method. Love watching these videos tho.
@@cartervivio6280 Gluten does develop in the autolysis, folding/kneading speeds up the process
Gotta say out of a lot of testing youtube chef recipes, Joshua is always the one who never fails me. He isn't my favourite to watch but he is definitely my favourite to cook.
Genuinely the video I needed. I’ve been eyeing the recipes from Joshua and Claire this week
It breaks my heart to see you cut the bread while it's still hot. That steam escaping is moisture. 😔
Literally the biggest thing you should not do with bread
omg exactly! The crumb does not even get a chance to settle!! The texture is so much better when the bread is rested and cooled
fresh warm bread,, taste good,,,
Oh no, how ever will you go on 🙄
Ohh I didn’t know that. But... hot bread right out of the oven is the best🥺
That looked nothing like Claire’s bread. Hers is bubbly and doesn’t have black garlic on top
That means Claire's recipe isn't consistent right
@@aaronliang5638 not really, hundreds if not thousands have done this recipe (reddit has a lot of claire simps) and they all say its good, so i think its on his part
My favorite Focaccia recipe is from Gemma Stafford and her channel, Bigger Bolder Baking! I've even made Wonderful Pizza using her recipe!!
When you said “please focus” to the camera for a second I thought you were talking directly to me and felt attacked lol
Samin Nusrat's focaccia that she also showed on bon appetite It's Alive is one of the best recipes.
Maybe some day we can get a Josh Weissman or Babish collab? Or Claire? 🤔
it exists. they went to levain bakery together.
@@pieking4 I'm pretty sure he's talking about a collab with David and any of those people, not Josn and Babish collabing.
@@ry.the.stunner y'know what that would actually make a lot of sense lol
@Oskar Hansson he's talking about David and Babish or David and Josh collabing together.
I know it's alot of work, but I really do appreciate these videos! It's great to see different versions of a recipe reviewed side by side. So thank you!
Imagine living with this guy, getting to taste test a bunch of recipes, and not do anything for it
The way you said zaatar was cute hahaha, would love to see you try making some Middle eastern/ Mediterranean recipes :)
Za atar is not nearly the right way to pronounce it
I just want Claire to win everything tbh 🙈
Glad to see Joshua win because his Focaccia is my absolute fabourite. The texture, the deep flavour through longer slow fermentation... every couple of months I go through baking it as I don't have any bread-kneading appliance and have to do it by hand, which is pretty difficult with such a wet dough. But it's so worth it!
When oil gets jelly-ish when you put it in the fridge this means you've got a high quality one :)
should've had ethan chlebowski's foccacia
Agreed, idk why Tasty is so popular, many better content creators out there
@@kelvin3103 Their videos were the first to use social media to its advantage and focus on video that are fun to watch in bursts rather than actually creating quality recipes. Testing those viral videos was the foundation of this channel. He's just branched out to other popular content creators with (thankfully) better recipes across the board (with a few exceptions I'm sure).
Yeah, David should have made Ethan's instead of Tasty's.
Ethan's become my favorite
Agreed, I've enjoyed almost everything he's done.
Loving the not-so-subtle shade to the b** a********* youtube channel
Please try Claire’s gooey butter cake I’m from St. Louis and I’d love to see your reaction to a regional fav
I'm here for the BA roasts
who's BA? David kept dissing someone I know nothingof.
@@ExecutionerDan Bon Appetit, but i'm not sure why he's roasting them, haven't kept up if there's some drama i missed out on.
@@ExecutionerDan the UA-cam channel Bon Appetite
@@ExecutionerDan Bon Appetit, they were a good channel, I am not sure why he hates them.
@@jaqu9001 well because they don't pay their black employees
It's really interesting to see the difference between your making of Claire's focaccia, as I've made it twice now. The first time, likely because my oven is not correct at 450, so the bottom burned, but my garlic was fine. The second time I changed the temp, and my bottom was a perfect golden colour, and still un-burned garlic. I wonder what caused yours to be like that.
Great video, but it would've been cool to try Samin Nosrat's focaccia instead of tasty's, I was hoping to see that
That’s not “autolyse”. autolyse is the process of mixing flour and water together to create lots of gluten development.
I'm asking you once again to consider testing recipies of Cupcake Jemma
Yes! Definitely!
Especially the NY style cookies!!!
@@guynakash I tried both the double choc and the chocolate chip NY cookie and they were both amazing. Pretty much anything I tried from her channel was amazing! Big recommendation!
Thanks Bernie
@@guynakash the NY cookies are some of the best cookies I've ever tried in my life. So good!
A certain “sh*t” UA-cam channel. Just made me click subscribe. All notifications on. 😊
What happened Im out of the joke
@Scibilia Giuseppe bon appetite, the channel claire was on, is a shit company for the way they treated employees. not too too sure about all of it but just a quick google search would give you all you need
The channel Claire came from is called bon appetit. You can search the drama in YT. Poc got paid lower, and had lower screen time. The old editor ( manager? Not sure who he was) did something similar to black face for a Halloween costume and, would call the poc ladies by each other's names. The videos go into it better, and give better details then I can. It was about 9 months ago.
Rosemary is heavenly.!.! I just made rosemary bread today and the house smells amazing. My house is quite cold too so I proofed the dough near the sunny window :)
I can't get over how good David looks with glasses omfg
Please try something from Ann Reardon's channel, How To Cook That! Maybe the fluffy Japanese pancakes?
Just a heads up in joshuas recipe you’re doing what is called the “slap and fold” autolyse is a different process where you are just mixing flour with water and letting it rest for a few hours to get proper hydration in the flour
I’ve made Claire’s focaccia twice. Both times I got a hard crunch on the bottom and golden garlic on top. None of the toppings burned, not even pine nuts. It’s weird that yours turned out as it did.
Keep in mind that Golf Medal bread flour is lower protein than King Arthur which is what most developers use. As a result, It will absorb less water than KA.
i like the proof in the oven with the light on! my house can also get cold but the oven light provides some warmth for a nice little proof box (oven off, door closed)
I made Claire's and thought it was incredible! Mind you I left it plain with some flakey salt, no garlic.
Now I will definately have to try Papa Josh's :)
Hey David, you should tell us how you REALLY feel about Bon Appétit
David, you pronounced zaatar, FANTASTIC!!!!!!! omg, bless you. thank you for saying it right and not making it harsh and brutal as many non-native speakers do... means a lot thank you x
Add finely minced garlic to the bread itself. Or take 2 heads of garlic (individualcloves) 2 cups olive oil and bake in a covered casserole for 40 minutes at 325. Once cool enough to handle add some lime or lemon juice (to taste) and mash up the garlic. Use this as the olive oil in the focaccia. I use this in panmarino works well.
Brad said in his focaccia recipie that you should be the most caucios possibly at moving the dough so you don’t explode the bubbles like in 8:25
the bon appetit shade is immense
I use Joshua's recipe while cooking it like Claire does. The trick with the garlic is to confit it the day before, use the garlic olive oil instead of the regular olive oil in the pan and as the oil on top of the bread, then you can either add the confit garlic at the end to the top of the bread, or just use it as a side dish for people, so you get the taste of garlic in the bread itself but it doesn't burn and get bitter. The 3 day ferment is great, I usually do 2.5 days in the fridge, then I'll take it out and leave it on the counter for about 12 hours before baking. If I'm making it for sandwiches, I use a 10x14 detroit pizza pan, which gets it to the perfect thickness, if i'm doing breadstick style side/apps i actually use 2, long and skinny sheet/pizza pans (lloyd pans 18" deep dish pizza pans) or a standard 1/2 sheet pan.
Top if however you want. I usually do Za'atar, red pepper flakes, and salt, but it's your bread, top it how you want
In regard to the crispier bottom in Weismanns focaccia: since that is the only one that had a slow fermentation, the yeast actually had time to convert some of the starches in to sugar, which helps with the browning.
10:30 make garlic confit for like 3 hours in the oven while your dough's proofing, and use that to flavor you bread and brush on, either before baking or after. Not much extra effort there.
My hard of hearing self was so quick to click on the video, it didn't even have captions yet 😞
This video was basicaly the revival of Focacia bread in our house. I really love Claire's and Joshua's recipes. Thanks for getting us back in the baking mood. We have been baking every week.
If you have a cold house. Turn your oven light on and place it in the oven. It usually is around 80 F in there.
I still think David should do a brownie off , tasty , babish , Joshua , rossanna
He is looking so good with the speces.. Like woow 😻
I've done babish recipe several times and have added garlic 2 different ways into the same bread mixture. I took inspiration from "what's eating dan" garlic episode where he uses dried garlic powder and puts it into water first and REALLY destroy fresh garlic for maximum maiard reaction and then put it into butter then the microwave for almost 15 seconds. After that I add both the fresh and dried garlic powder mixture into the bread dough while it's still in the mixture. Always comes out great. Even better if you get a white onion and cook it in olive oil before adding it at the same time as the other two garlics.
Adding seasonings into the flour mixture is what I do when making pizza dough. I'll put garlic powder and a sprinkle of oregeno. As for rising - turn your oven on for a minute or two then put the dough in there to rise. Our house tends to be cold during winter and that's how I rise bread dough.
i don't think you followed claire's recipe correctly, the second time you knead the dough is not supposed to be that wet if you watch her video it has to pull away from the sides of the bowl
He did say he measured everything, so it might have something to do with different ambiance humidity levels I guess
@@anelecky humidity probably had a lot to do with it, but i don't think measuring has anything to do with kneading. it just needed more time in the mixer
@@lucysrz3496 he said he mixed it for 18 minutes, it's obvious that the hydration is just too high for his flour. At those hydration levels the different gluten levels in brands of flour will make a difference.
Oh, how I love when David throws shade at a certain shit channel that shall not be named, and he threw plenty during the Claire segment today
Autolyse isn't the slap and fold process, autolyse is basically the process of mixing the flour and water, and then letting it rest for a half hour or so so the flour can hydrate before kneading the bread. The slap and fold is sort of akin to kneading the bread when you're working with really high hydration dough.
There are fermentation boxes you can buy, or even lightly heat an oven with some water in it and it will be good for fermenting bread as well
omg i've never been this early!! love your videos!!
David, shitting on BA: I’m sorry, I’m done
Me: Don’t be, keep going
Hey David I’ve made Claire’s recipe about five times now, and the garlic never burns like that for me. It also usually rises a bit more. I think it may have needed more time to rise since your kitchen is so cold. I am not sure about the garlic though, mine usually comes out a light brown color and is perfectly cooked.
"Before getting tossed onto your counter top and repeatedly *slapped down and folder over* which I believe is called autolyse." 😂 He said the name already and called it comething else😂.
Ngl Id like you to test more of Ethan Chlebowski’s recipes
I’d love to see you test out Alvin’s 100 hour brownies
I'm really glad you had the same experience I did making Claire's recipe. I know she describes it as "batter-like" in the notes in her book. But ... I add an extra 1/4 cup to make it actually workable. I just think her recipe has too much hydration. If you add an additional 1/4 cup, it rises up so much better. My theory is that, because she gets her flour specially milled, she uses a higher gluten flour than KA or Golds.
How long did your rest Claire’s recipe? I did the overnight cold ferment she recommended and my texture looked like Josh’s recipe.
Really wanted to see Ethan Chlebowski’s recipe here :c
Please keep doing Claire's recipes!!!
For claires one. I reckon if you confit some garlic that would give you garlic oil you could use instead of regular oil. then at the very very end (literally last 2-3 mins) sprinkle on some garlic slices
Kudos to you for how you said Zaatar! You got the vowel lengths almost perfect, and I cannot expect you to say ع correctly (the third sound). Definitely much better than certain people on a certain channel.
I was just about to comment this!! Most people pronounce it زاتر or زاتار
@@venusdreams8774 As long as it's not زتااااار, I'm happy 😂
Funny you compliment how he pronounced it. There are a number of comments complaining that he butchered it.
@@kjdude8765 Yeah that happens in every video someone tries to say an Arabic word, unfortunately. I'd rather compliment the thing he got right than comment on the part he got wrong. It's extremely difficult to say a word with a letter you can't say!
@@christinedolmayeh9094 I like your approach better. Much better for the world.
I know I’m early and I’m hoping that will help you see this quicker, but thank you for keeping BLM in your background. I feel like after the protest this summer died out, people suddenly forgot about about it again, and it’s nice to know that people are still fighting. Thank you
i look to see if its still there each episode, so many creators dropped it after it was no longer trending
Week 1 of asking David to make Alvins 100 hour brownies until he sees this comment and does
🙏🏻
😀😀😀😀
I think he should make Adam Raguseas brownies
100 hour brownies?
@@coolcatali1294 Yeah it’s a recipe from Alvin Zhou, one of the best buzzfeed producers/cooks
Slap and fold kneading is /not/ called autolyse! Autolyse is the process of allowing your combined flower and water (without the salt and yeast or starter) to sit for up to 30 minutes covered so that the flower can hydrate fully and gluten bonds can start to form on their own before you add the yeast or starter and salt and knead the dough.
David! you can rise bread in the oven with JUST the light on and it will help your rising times! I live in a cold climate too. But most ovens use bulbs which run really hot, so your oven can get to an easy 90-100F just by leaving the light on and door closed. Works great for proofing dough!
I use Alexandra’s Kitchen’s recipe. Simple and delicious.
I finished binge watching some of your videos. The ones I haven’t seen before
You can infuse your oil with garlic and rosmary and avoid the burned black stumps. Simply put the wanted amount of oil, garlic and rosemary in a small sauce pot and let it heat on low temperature for at least 30 minutes. Discard all but the oil and optionally add fresh rosemary when you top your foccacia. IMO this is the way
You can make garlic oil pretty easily. Just place as much finely chopped garlic as you care in cold oil. On low heat, slowly make the garlic sizzle. Time depends on you. The darker it is, the more flavorful it will be until you burn it. Use that instead of olive oil when finishing.
I invented focaccia bread, I invented all cuisine
yet the world never thanks me
I thank you good leader of all
*Long may he reign*
Why no salt fat acid heat focaccia? :(
Claire does say that you could let it sit in your fridge for a couple days to ferment, and you will get a much better flavor 🤔
A few tips:
-Don't cut into bread right out of the oven, let it rest for a while so the crumb can settle and it doesn't look dense and gummy. A loaf of bread can take up to 1 hour and a half, but a focaccia takes less time to rest (maybe 30 minutes? It'll still be warm and crispy, just not piping hot).
-Some flours are not as strong as others, so they can take less water than stronger flour. That's specially important when we're making recipes with high hidration dough, because a few grams of water above what your flour can take will influence on the gluten development, and thus on the crumb. If you don't have a good gluten structure the air will just escape from the holes and get disperse into smaller holes. Also, the humidity of the environment influences on the dough hidration.
-The temperature of the fermentation also influences on how big the holes are. Usually, a warmer temperature will lead to bigger holes. That's why it's common to do a first fermentation in room temperature (or in the oven with the light on, if your house is too cold) in order to develop big bubbles, and a second fermentation in the fridge to develop flavor. A long first fermentation in the fridge will lead to smaller bubbles, although it will be delicious nonetheless, just depends on the result you are looking for.
That's why we shouldn't follow bread recipes all the way, just use them as a base and adapt to our own needs
Yesssss! Love me some David. I mean...those dimples 😍 and ya boy can cook 👀👌🏾
I NEEDED THIS SO BAD, DAVID. THANK YOU.
I was watching all these recipes the other day and wanted to know which was best. I've made Claire's but found it a little dry.
My dough did NOT come out that wet. Close, but not that bad. I live in a desert though so that might be why.
One way to get the garlic flavor while avoiding burnt, bitter garlic pieces might be to make a garlic infused olive oil, strain out the garlic pieces, and use that for the olive oil topping.
You could finely grate garlic into melted butter and brush it over top. Thats how I garlic up my naan.