Nice. You look like you're experimenting with motion graphics to help viewers visualize steps. Take a look at this king arthur vid, some of the cleanest, most consistent and logical visuals I've seen. I'm not mentioning this because king arthur is great - I actually don't quite prefer their company approach nor channel style at all, but I do recognize the elegance of the omnipresent visual index in this vid... kzbin.info/www/bejne/Zp6wh55rhrBgqsk
@perotinofhackensack20648 күн бұрын
Nice. For 1 person only I want to only make 1 ball. So I 1/4 all the ingredients including the yeast, right?
@Baker_mhy8 күн бұрын
Yes, correct. Or if you want, make the whole batch, then store the pizza dough in the fridge for up to 1 - 2 days.
@perotinofhackensack20647 күн бұрын
Thanks. I'm at the experiment stage, where I know my oven, my water, my flour, my room temp, it's all affecting my pizza results. So I decided to make many micro batch trials to learn, not necessarily to make a big pizza dinner every time. You're up against a lot of competition in the baking/pizza yt space. Good luck!
@perotinofhackensack20647 күн бұрын
oh- the proofing - 7-8 hours on the counter OR overnight in the fridge? Or did you mean 7-8 hrs fridge or overnight in fridge? if it's all fridge, then as far I can tell you only have 2 hrs non-fridge proofing time. That's really enough?
@Baker_mhy7 күн бұрын
When I say 7 - 8 hours / overnight, it is in the fridge. 7 - 8 hours is the minimum time and overnight is more than 8 hours. For me, I made the dough in the evening, so I proofed it in the fridge for about 15+ hours. I should probably mention that in the video, so that was my bad. But in my channel, I try to focus on easier recipes/methods. So, I am trying not to overcomplicate things in my videos. A lot of my viewers are beginner bakers, so I teach them to make good bread without a machine or any fancy equipment. Or long proofing times. I try to simplify the recipe or the process of making the bread. But usually, my preferred method of making pizza is using pre-ferment. The ferment will be left for 16 - 24 hours. Then, it will be added to the pizza dough. Then, the pizza dough will also be required to prove more. Also, I apologise for the misunderstanding in the proofing time, I will be clearer in proofing time with my future videos.
@Baker_mhy7 күн бұрын
Actually, I just realised I didn't properly answer your question. Proofing in room temp for 2 hours is just enough, it avoids a lot of waiting time. Especially if you are new to baking. The fridge proofing will be enough. Appreciate the comment 🙏🙏
@wid206788 күн бұрын
This is very delish!!!!
@andreypetrov486810 күн бұрын
Thank you - very concise and comprehensive video. I hope more people will watch it.
@Baker_mhy8 күн бұрын
Thank you for your comment. Your kind words mean a lot.
@GregasaurusАй бұрын
So it can hold the air! That makes total sense. Thanks for the tips
@Baker_mhy26 күн бұрын
I'm glad you found the tips helpful!
@davefoodstoriesАй бұрын
Great focaccia recipe! 💪
@Baker_mhy26 күн бұрын
🙏 🙏
@YemekRecetesiАй бұрын
Elinize emeğinize sağlık güzel bir paylaşım olmuş afiyet olsun 😊☘️
@Baker_mhy26 күн бұрын
🙏 🙏
@wid20678Ай бұрын
Love this recepi!
@noorskitchenconnectionАй бұрын
Woooow Amazing Recipe a nice Recipe thanks for sharing such a nice Recipe 👍👍👍🙂🙂🙂 Great job well done 👍👍👍👍👍😊
@Baker_mhyАй бұрын
Thank you for the kind words! I appreciate your support.
@wid206782 ай бұрын
Woww 🔥🔥🔥🔥🔥
@noorskitchenconnection2 ай бұрын
SOOO tempting really nice Recipe thanks for sharing such a nice Recipe
@Baker_mhy2 ай бұрын
Thank you for your kind words! I'm thrilled you liked the recipe.
@mistertnoname16532 ай бұрын
The best looking focaccia I have ever seen
@Baker_mhy2 ай бұрын
Your comment made my day! I'm glad you enjoyed the visuals of the focaccia.
@MariaIannizzi-lg4ue2 ай бұрын
❤
@Baker_mhy2 ай бұрын
♥️🙏🙏
@shidehmuler79172 ай бұрын
VOW. C'est super.
@Baker_mhy2 ай бұрын
Merci🙏🙏
@wid206782 ай бұрын
Love brioche!
@supunsilva82472 ай бұрын
It's beautiful
@Baker_mhy2 ай бұрын
Thank you 🙏 🙏
@wid206782 ай бұрын
Delishhh
@jean-marcleclerc49293 ай бұрын
I don't get it. How can you make a good dough, using yeast of course but without sugar ?
@Baker_mhy2 ай бұрын
Thank you for your comment! That’s a great question you’re asking. In the video I am using instant yeast which doesn’t really need sugar for it to work, but it does not matter what yeast you use either Fresh Yeast, Dry Yeast or Instant Yeast. You can simply dissolve them in the water the skip the blooming part, or mix the yeast with the flour. Because yeast when processed that you buy are loaded up on food, they have alot of sugar inside them. The yeast will froth by itself just being placed in pure water. Don’t get me wrong though, you are correct in terms for yeast needing sugar, but caster / granulated sugar are too complex for the yeast. It’s the water and the amylase enzymes from the flour that converts it to simple sugars, which is better for the yeast to consume. By adding sugar to the dough it will absorb the water, which yeast also requires. Meaning less water, which means it will slow down the process when converting complex to simple sugars. So the amount of water is important, so that there is enough for the complex sugar to convert to simple sugars, and for the yeast. If the amount of water is right, enough for the yeast and the converting process. You can add sugar which then will play its part, to help the yeast make Sucrase (enzyme that coverts complex table sugar to simple sugars). Bear in mind that yeast on its own will take a longer time to convert these, so adding sugar will speed this process up. Along with the amylase enzyme from the flour your dough will have more activity. In the video I am making Focaccia, a very hydrated dough. Meaning it has a lot of water, if i wanted to I can add sugar to the recipe and it will help the dough’s activity. But the characteristics of Focaccia is a slow rising bread, it requires time to build up the flavours and air bubbles. To sum it all up, you can add sugar if you want as a safety net for the dough, but it is not needed because the yeast has enough sugar on its own.
@mistertnoname16532 ай бұрын
What a fantastic explanation👍
@wid206783 ай бұрын
Super easy recipe!
@gitarani75423 ай бұрын
Wow super tasty 💯❤❤❤❤❤❤❤
@Baker_mhy2 ай бұрын
Thank you 🙏 🙏
@Baker_mhy3 ай бұрын
6:34 *is
@vanburgess11783 ай бұрын
"Promo sm"
@wid206783 ай бұрын
Love this tips!
@AymanFatima-eh8tw3 ай бұрын
First like is mine
@Baker_mhy3 ай бұрын
🙏 🙏
@barrychambers40473 ай бұрын
Great job! Good work on the French fold too! Most everyone does not do it properly, but you did. If I may critique one thing please, people need to know your kitchen temperature. Not everyone has the same temperature around the world, and this will fail if people don't realize they need to keep temperatures not too cold, and not too hot.
@Baker_mhy3 ай бұрын
Thank you for your positive feedback and helpful critique! I'll make sure to include kitchen temperature details in my future videos.
@yoolulu3 ай бұрын
What a fun comparison I'm subscribed because I want to see more of your videos
@Baker_mhy3 ай бұрын
Your support means a lot to me! I appreciate you subscribing and watching my videos.
@razawbarzingi56873 ай бұрын
💐💐💐💐💐
@Baker_mhy3 ай бұрын
🙏🙏
@AlexDevLog3 ай бұрын
Another point for me: i don't have (or plan to buy) measuring cups. 1) they measure volume, not mass. measuring something like whole walnuts is incredibly imprecise 2) why bother if a digital scale is just better p.s. 1:29 precise*?
@Baker_mhy3 ай бұрын
Get where you're coming from. Also, I appreciate you pointing out the typo, I swear I typed it correctly, but I'm not sure what happened.
@wid206783 ай бұрын
My perfect morning toast!!
@CookingBakingkitchen3 ай бұрын
Nice i am your new subscriber.
@Baker_mhy3 ай бұрын
Thank you for subscribing! I appreciate the support.
@wid206783 ай бұрын
The braid is so pretty
@Hokkaido_Delights4 ай бұрын
fantastic content. thank you for sharing. have a great day!
@Baker_mhy3 ай бұрын
I'm glad you enjoyed the content! Thank you for watching!
@Hokkaido_Delights4 ай бұрын
fantastic content. thank you for sharing. have a great day!
@wid206784 ай бұрын
This recipe is so simple to follow🔥
@barrychambers40474 ай бұрын
Are you in Turkiye
@barrychambers40474 ай бұрын
Are you in Turkiye?
@Baker_mhy4 ай бұрын
Yes, I am currently in Turkey.
@barrychambers40474 ай бұрын
Well done! I'm not very good at this French fold technique, but i can see you can do it better than most everyone on KZbin, except for professional French bakers. Almost nobody gets the stretch in there. Everyone wants to turn it 90 degrees after every slap and fold, and this just tears it apart. Again, well done! All the best in your bread baking!
@Baker_mhy4 ай бұрын
Thank you so much for your kind words! I really appreciate your support. Keep practicing the French fold technique, and I'm sure you'll get better at it too!
@johnschneider41604 ай бұрын
DON'T SQUEEZE THE DAMNED CRUST!!!!!
@wid206784 ай бұрын
I really love the light sour flavour!!
@wid206784 ай бұрын
Amazing!
@MrBirosanyi894 ай бұрын
I'm not sure...
@Baker_mhy4 ай бұрын
Thank you for sharing your comment, just give this recipe a go. I promise you won't regret it
@jedisforjesus4 ай бұрын
I always wanted to make sourdough bread for myself, but that is a lot of work. I guess the satisfaction is when you make it right and the smell in the kitchen would be wonderful. Maybe one day I will try sourdough, but it’s so much easier to buy it. 😂 From VRA family.
@Baker_mhy4 ай бұрын
I totally understand, making sourdough bread from scratch can be a lot of work. But the satisfaction of creating something delicious with your own hands is truly rewarding. Thank you for stopping by ! 🙏
@rollingstone30174 ай бұрын
Ok. You’ve piqued my interest. That was wonderfully simple.
@Baker_mhy4 ай бұрын
Thank you for your comment, I'm glad this recipe was easy to understand. Stay tuned for the next part !
@wid206784 ай бұрын
I have been waiting for this tutorial thanks for sharing!