Wonderful, so nice to hear!

I'd love to help you with this, but I have no idea where I bought them. I've had them for years, all the branding has been erased by use. I must have bought them at a local kitchen store or supermarket, but I can't remember where, it was many years ago. I've had great success with just two regular baking sheets though, here's an example kzbin.info/www/bejne/j2PSYoSkqt2EnZI. Just place one upside down on top of another of the same size and they work perfectly.

I would not use self-rising flour for this. Self-rising flour is designed for recipes that require a quick rise, such as pancakes or cookies, and may not be appropriate for bread recipes that are designed to rise slowly and develop flavor over time. It contains baking powder, while my recipe is based on yeast, which is a living organism that feeds and multiplies until the dough rises and produces enough gas to sustain a good rise. Baking powder does not do this, it just provides an instant, temporary rise.

Haha do you accept payments in bread?

Great! Let me know how it goes ♥

You can do it! The process is very simple and therapeutic. Just focus on the next step and don't think about the whole process, it's easier that way. Divide and conquer!

I learned a lot of names for this bread, I had no idea it was so popular all over the world. Brötchen, Marraqueta, Pan Francés, Pan Blanco, it's amazing how each culture has developed its own version. Thanks for watching ♥

Sounds great! My neighbors love it too, I make it often and by the aroma they already know it's coming to them 😁. I love eating it and sharing it with others, what better way to make friends than sharing bread (or bread recipes)?

What was different?

It didn't look like I scored it all. I suppose I need to cut deeper. Is there such thing as scoring too deep?

@@alexisbasilio2870 Could be that you didn't score it deeply enough, I'd try cutting a little deeper. What was the shape? Did they keep their shape or did they get flatter after baking?

Yes I have! But not after the 1 hour rise, I do it before. Maybe leave it out for 10-20 minutes for the process to start, then move it to the fridge overnight. The next day I just let it come to room temperature and continue with the steps from the video. The flavor is fantastic!

Yes, you can! Honey is sweeter, so just use a little less than you would with sugar. Also, jam made with sugar has a very long shelf life (a year or more) due to its good preserving properties. If you make it with honey, the shelf life might be shorter (but who cares, it will be gone within a week).

I'm planning our trip to Australia right as we speak! I hope to bake my bread on your beautiful continent as well! Please let me know how it goes.

My focaccia must be magical then. I literally make all of my videos in one sitting, carefully taking notes of quantities and times beforehand, then testing the recipe multiple times to make sure it's as accurate as it could be. There's absolutely no reason in the world why I would write 30 minutes when you should wait 1 hour. My goal is for people to make good focaccia, like my grandma used to, giving out incorrect information would bring hate to my channel and would taint her memory. Your comment makes me sad, but I'm still glad you came to watch my video.

u might be using poor quality yeast

If you have been baking for years then you know that there are more variables here than just resting for 30 minutes, for them it was thirty minutes for you it can be longer.

Hope you enjoy!

Yes, you can! Just make sure it has a good protein content, 10%+ is good, 12% is ideal. Less than 10% is considered pastry flour and won't rise as well.

Hi Peter, you can freeze the baked bread, it keeps well. For shorter storage, you could keep it in the fridge. When I freeze bread, I like to move it to the normal fridge to thaw gently, then put it in the oven to broil for a couple of minutes to regain the crispy crust. Alternatively, you can slice them horizontally, add a tiny bit of butter or olive oil to the soft sides, and place them on a hot pan. Makes them even better! I never tried freezing the uncooked bread, not sure how it would behave when I thaw it.

@@Food-Language Great news, thanks....

Thanks Alexandra ♥ I just measured the pan, it's about 12 inches (30 cm)

Farine de type 65 ou farine similaire à haute teneur en protéines.

Yes, of course. Replace the stretch and folds with 10 minutes in the stand mixer, then let the dough rise until it doubles in size and continue with all the remaining steps.

Please let me know how it goes ❤️

@@Food-Language I will and thank you again I’m watching all recipes from New York thanks 🙏

Thanks Bernadette, please let me know how it goes ♥

Hi Christopher, I use a non-stick pan and this never happens. Letting it cool down should help. Thanks for trying the recipe, let me know how it was!

Oh, I forgot to ask, did you grease the pan well before putting the dough in? Just make sure the pan is well greased next time.

Thanks James ♥

Hi Harvey! Biga is a very versatile thing, you would expect it to be tricky due to its low yeast content, but it's actually the opposite. The yeast has an exponential growth, even with a tiny amount it starts dividing and dividing until the process becomes explosive. The yeast content in biga is actually very high after it has finished fermenting. Now back to troubleshooting. How was your biga when you used it? Was it well-risen with lots of bubbles or was it "weak" and sticky? What's the temperature in your kitchen? If it's too warm (over 24-25°C (75-77°F)), I would advise finding a cooler place or even putting the biga in the fridge overnight and taking it out 1-4 hours before use. I use biga weekly, for bread and for pizza, and it never failed me.

I don't see why not! You may need to leave it in the oven for an extra 5 minutes, the pan will take a while to heat up (mine is aluminum and heats up almost instantly, stainless steel might take longer). Please let me know how it goes.

@@Food-Language thank a lot my friend

No, the pan will get burnt.

Yes you can, just make sure that it has a good protein content. 10%+ is good, 12% is ideal.

Fresh rosemary is also my favorite addition! I just pick it off the branch with my hand and sprinkle it over the top without chopping, it gets crispy and delicious.

Have fun! Thanks for watching ♥

I get this question a lot. I've had them forever and I can't remember where I bought them. There's no branding or it's been erased by use. But I often just use two regular pans of the same size. Here kzbin.info/www/bejne/j2PSYoSkqt2EnZI for example I used two normal pans (like those from Ikea or any kitchen store) and they work perfectly.

@@Food-Language great I'll start looking for some - thank you for your response