CAST IRON FOCACCIA 3 Ways

[@LauraMcHugh]

Okay Brian, your recipe solved a 55+ year quest. When I was a wee child, the company my dad worked for had a picnic every summer. One of the guys who worked on the shop floor would bring focaccia. I didn't know it was focaccia. It was just this amazingly yummy bread that had a certain chewyness and flavor that as an adult I came to realize was olive oil. I've been craving that taste/chew combo for all these years until this weekend, when I made your focaccia #3. Oh wow. It replicated Tilio Pelosi's picnic bread to the tee. Thank you for solving this life-long quest.

[@a_l_e_k_sandra]

This is such a heartwarming story. Thank you for sharing!

[@Stadics]

This is the best home cooking channel on KZbin.

[@BrianLagerstrom]

Thanks so much!

[@FaithPinto]

I was defeated by this a couple of times before I saw another of your videos where you admitted you keep your house at 76 degrees, and that’s when I realized your countertop rise would yield very different results than mine! Letting my rising/proofing happen in the oven with the light on made a HUGE difference, and now I predict many many great focaccias in my future. Thanks for the fantastic (as always) video!

[@Jakobos123]

Thank you for pointing that out Faith!

[@vocalimpactplays217]

Oh my god...as someone new to bread, I think you just solved the mystery of why I haven't been able to get nearly as much rise as Brian's doughs in videos, even when following recipes/timing exactly. Just looked up bread proofing room temps by type, and most of the sweet spots are somewhere between 77-82°F - the fact that my apartment is normally nearly 10 degrees colder at a constant 67-69 degrees is definitely going to play a part in that (apparently just that difference nearly halves the amount of rise). Going to try oven proofing next time!

[@apatterson8128]

When my grandmother used to make bread, she’d put the dough in a covered pot, cover it with coats (yes, COATS, 🤷‍♀️) and place it in the “boiler room.” She made it in the winter to warm the house up.

[@gary1739]

@@vocalimpactplays217 omg. You made my day! I'm following Brian's recipes to the T and have wet dough and a lot less rise! 66- 68F in our house.

[@robjohnson8522]

I wish I had seen this sooner! I keep my house at 68 in the winter (when I bake the most) and I been going a little insane wondering why nothing ever rises in the time called out!

[@ChipG3000]

Hey, I made the 24-hour version. I ate it and it was the best bread I had ever tasted AND I MADE IT! Wow, that was a fantastic experience, thank you.

[@BrianLagerstrom]

Sooooo good right?

[@tristafrog]

Sent here by Adam Ragusa, and man am I glad I came!

[@BrianLagerstrom]

Thanks for coming! It was so generous of him to post about the channel. What a cool dood.

[@Kitsu_Orano]

Same, I’m glad I came aswell

[@oldnc129]

Same

[@lepauvrehomme]

@@BrianLagerstrom you’re way better than he is.

[@muneebanwer8823]

Me too

[@jeresuominen7638]

This has to be the best bread recipe - ever. I return to watch and make this once a month and I share this w anyone who is interested in cooking/baking.

[@BrianLagerstrom]

Thanks for trying. That over night setup is honestly probably the best bread I’ve made at home. Ever

[@jeresuominen7638]

@@BrianLagerstrom It is near impossible to oversell this recipe/video.

[@taakotuesday]

note to people trying this recipe: make sure you don't put this focaccia on the bottom rung of your oven, if that's where your heating element is. I like a crispy crust so I thought I would try it, but the bottom was almost burnt by the time the top looked like it did in this video. I'd say middle of the oven is probably best, after making it a few times. Really delicious recipe, Brian!

[@laurashelburne865]

Brian is my bread guy. All of the recipes I've tried have worked out. I did use a stand mixer with a dough hook for this as a slight alteration but as usual ... Brian is Money

[@Elseano14]

Also here from Adam! He gave you a shout out in one of those feed post thingies, to answer a question that was asked elsewhere

[@BrianLagerstrom]

Ahhh thanks for letting me know. That’s exciting.

[@SpecialJay]

@@BrianLagerstrom also also here from Adam. Great video

[@devorbacualex]

@@BrianLagerstrom yup, I predict you’ll get a huge bump in subs, maybe hit 100k in a few days.

[@elizabethcomfort2763]

finished the focaccia this morning - it is so good! my husband said 'this is money!' made a couple sandwiches with it for lunch - best turkey sandwich to-date! Thank you for your step by step instructions. I was afraid of the long overnight process, but it worked - really well!

[@krazmokramer]

All 3 look great, but door #2 is my pick. I absolutely have got to stop watching your videos before bed. Dreaming of foccacia tonight! Thank you Chef!

[@gamegoof]

You havent lived until you do your folds at 2am

[@matthewfultz]

Bread is the fuel for this guys dance moves. Also that cheese sounds really crunchy.

[@BrianLagerstrom]

It’s overall just a dream. Cheesy focaccia is too fun.

[@Thedegu]

Made this today! Third ever loaf of bread I've made and the first successful one! Made some leak and potaito soup and had it together for dinner, what a way to spend a winter's day! Thank you!

[@robjohnson8522]

I have made several of Brians breads and I foudn this to be easiest by far! Also the best!

[@mo-jt5wi]

Made the 24hr version and it came out awesome, really does have the consistency of donut and tastes kinda like popcorn! Thought my dough looked a little too wet compared to yours but I just kept with it and it was fine. Was super easy to make definitely beginner baker friendly.

[@danielel9191]

Hi there Mr.B. I just made the 1st recipe and wow! I put it in a 10" cast iron pan and cooked it for 45 minutes at 400 F and it looks and taste fantastic! Thank you! I love all your recipes and am cooking one every week these days! Keep on youtubing and teaching us... You are the best!

[@kathleenroszak8576]

I've probably made this recipe 10 times by now, and it's always amazing (the 24 hour versions). I have friends that bring it up frequently because they just love it. I'm not over it either. Bring in a good bread dip and *cheff's kiss.*

[@n.i.carpenter8239]

Thank you for this recipe. I've made several batches and they keep getting better. My favorite so far: caramelized onion and garlic with chopped rosemary. Keep up the great suggestions, ideas, content and recipes!!

[@BrianLagerstrom]

Wow. Sounds amazing

[@robjohnson8522]

Do you mix it in or leave it on the top?

[@n.i.carpenter8239]

@@robjohnson8522 the rosemary i mix in, the rest I put on top and poke it down, let it rest 45ish, then salt and bake

[@jonkirkwood469]

You nailed this one, Brian. I've made focaccia using Brian's 24-hour recipe and I've made additional loaves using several other KZbinrs' recipes and techniques; including using pre-ferment. Brian's 24-hour is my, and my family's, favorite. Even the more complex techniques failed to yield a better tasting, better crumbed focaccia.

[@JT-um9vu]

Late to the party but I just tried 1 and 3. The difference is immediately obvious in the texture and flavour of the bread ( besides cheese awesomeness) Thank you!

[@jpm42cartown]

This channel is like a mix of everything great about cooking youtube all together. Aspects from all around. Glad to be here. Thanks Adam.

[@BrianLagerstrom]

That is such good feedback! Thanks so much for watching!

[@MichiHenning]

The 24-hour version has become a staple in our house. Thanks for the recipe. Really simple, and absolutely foolproof!

[@Hierodactyl]

This turned out spectacularly! I went for the 24hr cold ferment version and it is truly stunning. Thank you Brian for sharing such delicious and easy to follow videos!

[@jasonjjj27]

I've done the artisan bread a few times from your video and it is very very good. I am really excited to do this cast iron focaccia bread. Thank you so much for making your content.

[@erikm9768]

Thank you for putting both C/F units in the video, so appreciated!!

[@jubileeblum4223]

I haven't gotten around to making the 24hr version cause the 2hr one is so easy and awesome. I've made it for three family gatherings so far and everyone has really loved it. My go to bread for sure!

[@taakotuesday]

I think the 24 hour version is only slightly better. Flavor's like 5% better and texture is like 10-15% better. I've found that the 24 hour one is really nice for having people over, because you can do all the mixing a day before, and it only needs to proof on the day of.

[@saltedcarameldream1352]

Brian, I just want you to know that I only use your recipes because they're easy to follow, and my bread turns out flawless EACH time

[@marianneleth4957]

Ditto!!!!

[@kerymaddox4836]

Best focaccia I have made to date, the over night in fridge makes a huge difference. Cast Iron makes the crust nice and crispy. Keep rocking the heavy metal!

[@bmansdad9891]

Looks delicious, way to go my son. Can’t wait to try this. P.S, Leo is going to teach me how to make your pizza next weekend.

[@BrianLagerstrom]

That’s amazing! Can’t wait to hear about it. Maybe we can FaceTime.

[@leahr.2620]

You must be Brian's dad, hi 😀

[@bmansdad9891]

@@leahr.2620 yes I am.hello,😃

[@denys-p]

It’s really good recipe and now became my go to move to utilize old cheese leftovers Few side notes: 1. Ghee is really good for pan lubrication. Yes, it is unorthodox to use it instead of olive oil, but it gives really amazing golden crust underneath and rich buttery taste 2. The older and harder cheese you have, the better. Forgot a piece of parmesan or aged gouda for 6 months in your fridge which is now oily, super hard and crumbles? Great, just drop it into focaccia and it will be super delicious 3. Sliced olives are good as well. Just don’t use too much (i’d say approximately 6 will be enough) and ensure that they’re not very moist

[@MichelleObamasBBC]

use a ghee + olive oil blend. best of both worlds.

[@robjohnson8522]

HOLY SCHNIKIES! That was the BEST bread yet! When I lived in Dallas there was a sandwich chain called “Schlotzsky's”. They basically served cold-cut sandwiches that were otherwise nothing special but what made them irresistible was the bread. They used some kind of bread I had never experienced before and it was so delicious! THIS is that bread! WOW! I am going to start to experiment. I have some 5 inch cast iron skillets so I am going to try and made sandwich size loaves. I also already do your sourdough and have starter on the counter and I am going to play with using sourdough starter in this recipe!

[@FatFingerFoods]

My wife absolutely loved this stuff man. Was never able to get it right just by reading recipes. Thank you 🙂

[@Andrew-lu8zb]

Hi Brian I absolutely love the 24 hour and cheese recipe, I've made both several times. Do you know the best way to scale it down to fit in a 10 or 8 inch skillet? Thanks a bunch! Love your videos!

[@sykesybwoy]

Have you tried converting using Bakers percentages? Origin recipes seems to be: 100% Flour 80% Water 2-2.5% Sugar 5-6% Olive Oil 0.9% Yeast 2.7% Salt 8in 67% and 10in 83% of the original recipes flour.

[@PMCook]

This recipe helped me make one of the best breads I've ever baked. It was absolutely amazing.

[@elizabethcomfort2763]

Best use of our cast iron skillet to date! I've made the 24 hr version 3 times in 3 weeks. No need for another focaccia recipe any longer! Thank you, Thank you! PS - love to share the food I made with our friends! "so, there's this hot-shot young chef I follow...." Rock on, Bri!

[@Bennn2013]

Really appreciate you putting the recipe and instructions in the description. I've watched the video a few different times during bread video rabbit holes, but trying it out now. Doing a practice run with the 2 hr version to get a feel then likely try out the 24hr one. Great video, thanks again!

[@BrianLagerstrom]

Thanks Bennnn

[@apatterson8128]

I made the 24 hour focaccia yesterday and followed your instructions perfectly. It came out sooo good that I thought it was a fluke, so I decided to make it again today. Lol. Thanks for helping us home cooks step up our game. 😂

[@Al.Brady.]

That slow-mo salting! This should have an explicit content warning! 😂

[@BrianLagerstrom]

Oui chef!

[@wazzastinnyfishing]

Did this recipe last night and it is the BEST focaccia I have ever had. Perfect instructions, and another A+ recipe. All the effort and experimentation you put in means we can skip right to amazing results. Thank you!

[@1alwaysnyc196]

I'm just made your 24 hour focaccia. It is delicious! My dough never formed a smooth ball even after the 2nd strengthening. It didn't rise as much as yours did. My yeast is brand new. I don't know if my kitchen is just cooler and I should have proofed longer. I thought it was going to burn at that temp and with the oil, but it didn't. Thank you for your wonderful recipes and videos. The videos are especially helpful for bread newbies like me!

[@MrTenkara]

I see no need to make anybody else's focaccia recipe, this was the bomb! (Overnight version)I mixed some whole wheat in with mine and waited until after the autolyse to add the oil. Best toasty bottom of any focaccia ever!

[@tmpickrell]

Brian, I made your two-hour focaccia yesterday using volumetric measurements. It was beautiful. I took it to an event and served it with some softened Irish butter, where it was a big hit. Thank you very much. Your channel and your recipes are OUTSTANDING IN EVERY WAY.

[@evo3891]

hi Brian! glad that you really like the 12 in. cast iron skillet you used on this episode. I have several in different sizes and use them quite frequently. I designed those pans 😉

[@taakotuesday]

very cool!

[@leusam6358]

Wow

[@aaronboogie4469]

I recently became obsessed with cooking in cast iron. Gotta make this! Reminds me of King Arthur’s skillet pizza. If you haven’t made that yet, you need to! One of the best pizzas I’ve ever made.

[@BrianLagerstrom]

I’ll check it out.

[@stevenkline8283]

Brian thanks so much. Everything that i have made from your channel my family loves. Your the best. Also this bread goes when slightly toasted with some melted brie, roasted garlic and fig jam. This bread is the atar or the show

[@bobjavorsky7816]

This is the best tasting and simplest focaccia recipe I have ever tried. I’ve made the 24 hour twice. Making the cheese recipe today. Thank you Brian.

[@kashclash7715]

As someone with zero baking skills this is going to be the first bread I've ever made, wish me luck!

[@michaelsinclair8279]

half past ten at night over here in Scotland, after a hard day in garden, pop this on, I've now got th e missus and the cat wanting me to get into the kitchen to start doing this! Cheers!! No, really this looks finest kind!

[@BrianLagerstrom]

And the cat! Haha. Love it

[@jeffreywaddell8180]

The 24hr one is my families new go to bread making one now. Thanks Bri.

[@fishtailfred8686]

Sure.. you can wet your hand and play with your dough if you want..but you can also just use a silicone spatula.. Yes, for the initial mixing AND the folds..wood and metal spoons also work fine, its just that the dough just tends to stick to them. Great Channel, Thanks for making the videos..

[@BrianLagerstrom]

Thanks for watching. Not sure spatula move is for me. I can’t knock it till I’ve tried it.

[@tommytrojan1296]

I wish I could take a picture of the final product. Wow. It is amazing. I was worried because the dough did not seem as bubbly and springy as the video. . I added shaved garlic, red pepper flakes, maldon flaked salt and caramelized onions. My family is already asking me to make it again. Great recipe!!

[@Sara-rv7ds]

Yum!! I loved the little kiss you gave your dough...you’re adorable and a genius! ❤️. I’m making this!!

[@BrianLagerstrom]

Awesome I hope you do! Let me know how it goes.

[@kitsune.stitch]

Tried this today - baked for 30mins at 200C in a 10 inch cast iron with a little bit of brine (1 tbsp water, 1 tbsp oil, 1/2 TSP salt) on the top. The crust was delicate and crisp, and the crumb was moist and fine, more like a sponge than the open texture I prefer in a focaccia. Will need to find a better baking vessel next time!

[@akirch9]

As always... a triumph of a recipe. Its awesome how the same ingredients can go further with time. Keep killin it!

[@BrianLagerstrom]

Thanks for being here homie!

[@zstarer99]

Thanks Brian, your recipes are the best! I made this recipe in our 10" cast iron and it turned out awesome. Going to try it in a sheet tray to eat with your falafel.

[@cskistner]

1st time making focaccia, it turned out great. You the man. Thanks for the lesson.

[@rastaalbino4638]

Hey Brian! Thank you so much for all the amazing content! Love your videos! It's great when you inform the celsius temperatures. Of course it's easy to convert from fahrenheit, but these details that you address show that you really put your heart into it! Thanks again. Cheers from Brazil!

[@stefannordmann1647]

Wow, this is amazing! Using a cast iron to get that perfect round and high-rise shape never came to my mind. Will try that!

[@maryboehme420]

Just found your channel, and I’m really loving your videos! You keep things fun but also consistent and easy to follow which is hard to find with recipes these days. Thanks for the good food friend!

[@BrianLagerstrom]

Thanks for being here!

[@lifeiscomplikated]

Just made the 2 hour version... Didn't do a greeeaaat job but not bad for my first try! Looking forward to getting better at it!

[@scarlet2836]

I made the 2 hour focaccia (and added some cherry tomatoes and rosemary while baking) and it was amazing! Though it was 20-22 minutes for me

[@twoduckallday9094]

This is fantastic recipe and method for at-home focaccia!

[@UnLector]

Wao, the best complete pastrami and rye recipe ever!!! Looove it!

[@anntemujin3162]

Brian thanks for this focaccia recipe, this recipe has been my to go recipe ever since this video uploaded. I made this bread so many times and it gets devoured by my family when it’s hot. It hardly ever lasts longer than a day in our fridge.

[@BrianLagerstrom]

So glad to hear it. Honestly one of the best breads I’ve made

[@robertewanis6627]

Just made this and I came out amazing! I’ll be back for more bread recipes.

[@markpersons5284]

I just made the first version last night and it was amazing ? Can't wait to try the overnight and add fresh garlic !

[@vvbl4ckbirdvv]

Oh my gosh!! Quick and Dirty came out so much better than I thought!! It was a great family project for a lazy Sunday.

[@pabloguillen5915]

I tried those a while ago. They were about my first homemade attempt to make bread. I have just come back to this 'focaccia', but I have used sourdough starter rather than commercial yeast. Mine is a rye starter at the moment, so I went all the sacrilegious way. I doubt my result could be called a focaccia in Genoa, or even in Italy, but the taste is delicious. I used 80gr of 100% hydration starter instead of the yeast. I reduced the water by 20gr, and did not add any after the autolyse as the starter is fairly easy to mix. I did change times. Autolyse was 3h. I let the dough rest 1h after it. I also doubled the fermentation times after taking the dough from the fridge.

[@danielbirch4826]

DIS BREAD.... My wife's brother got us hooked. We'll usually make 2, one to eat in 2 hours and another 24 hr to bring to parties and such.

[@anntemujin3162]

Just made this focaccia dough and allowed it to sit in the fridge for 5 hours, and later baked it sprinkled with msg, thin strips of garlic, and rosemary, covered in a thin layer of olive oil on top and it was amazing. However I thought that the dough was a bit too salty for my tastes so I added more sugar to balance the flavor in the dough during cold proofing. When I tasted it And I agree with you the texture was similar to a doughnut and me and my family ate most of it already. My father loved it and is planning to eat the leftover bread with his breakfast. And my brother asked for more, and my older brother liked the bread. Thank you for this recipe 🥰

[@BrianLagerstrom]

Thanks for watching and giving it a try.

[@0ddhair]

I've been making these for three weeks now, the office loves the cheesy breads! Thanks!

[@jrgenleren8378]

The timing of this was perfect! I was almost about to send in a request for a good focaccia :D

[@lorakellner3392]

Thanks for the heads up, how did I miss all this goodness! Can't wait to try mmmmm!

[@BrianLagerstrom]

Thanks for watching!

[@wafkt]

Thanks Bri! Your videos are great and so easy to follow, and perhaps more importantly result in similar outcomes (sometime I follow other people’s recipes, and at the end I’m like “where did I go wrong!?”, “what did they do differently?”). So far I’ve done 1 dough-3 pizzas, ciabatta and focaccia - the family has been blown away with the results. I’m completely new to baking… other than using a bread machine, these were my first attempt at baking bread. I’m so pleased with the results. Thanks so much.

[@gianinalambert1737]

bri, i just got over my sourdough bread phase, you're killing me with carbs man

[@BrianLagerstrom]

I’m killing me with them too haha

[@mewpilot8742]

don't get so excited of "getting over the phase" the craving to bake sourdough returns. it always does.

[@lydiapetra1211]

Bread is Life!!! Carbs are our friends and nourishment!😸

[@mukundsetlur3141]

This is the best bread I have seen thus far & can be made into savory as well! Thank You Brian!👌

[@PrepperFam6408]

Absolutely loved the dough for pan pizza, today I'm making the 24 hr focaccia. I'm using 1 1/2 recipe to accommodate baking in a sheet pan. My cast iron pan isn't large enough to serve 6 eaters.

[@alyssamarie669977]

This is by far my favorite bread to make. Thanks for posting!

[@Sara-rv7ds]

I just made this and it turned out perfect and so delicious! My first time making bread and I’m so proud! lol.

[@BrianLagerstrom]

That’s awesome thanks for giving it a try!

[@timberthiaume4437]

This focaccia is one of my favorite things in the world. I always make two so that I can give one to a neighbor and blow their mind. I've had trouble a couple of times with it sticking to my cast iron, so I'll typically crumble up some parchment and line the cast iron with that. I'll keep a pizza stone/steel in the oven and slide the focaccia onto that for the last few minutes to brown up the bottom. Works perfectly. Also, I don't think the cast iron is absolutely necessary. I also get perfect results from a 1/4-sheet pan as well.

[@eliasliden726]

Hey there! I found your beginners, actually good bread, video about two moths ago. Of course the theirs shaping and baking method was the superior one, but I, as a novice bread maker, had to gain coincidence in my ability, and your three ways gradually built my self esteem. Now I have started my very own sourdough, according to your recipe (it’s amazing, made my first loaf today), but I’m still experimenting with the poolish dough. I have substituted the whole wheat flour with rye flour and it’s great - basically same ratios. Now, seeing this video I was intrigued by the autolyse process, so I mixed the two. Following the steps I. This video, but after the aprox. 24 h cold rise, I wet hand worked in the poolish and followed the steps coming with that method. Not quite sure what the point of the comment it other than sharing my experience and praising you for inspiring me to start my sourdough and diving into something that I’ve wanted to do for so long. I guess it comes down to you making bread making really accessible! Lots of love!

[@BrianLagerstrom]

I appreciate you sharing. Sounds like you’re well on your way!

[@JohnSmith-id4ut]

OMG. Did the cheese one tonight. Should have left it in a little longer like you said; got nervous when it was getting dark though. Great bread and supper easy. Thank you.

[@BrianLagerstrom]

Thanks for trying. Bake it dark bruh!

[@grucze]

Got introduced to you from Adam, I am in the last hour of letting the dough sit in the pan on the counter before throwing it into the 500 degree oven looking forward to tastiness thanks for the influence.

[@BrianLagerstrom]

how was it?!?!?! And thanks to ADAM. He"s the man.

[@grucze]

@@BrianLagerstrom it came out pretty good but I think I made a mistake with the strength building folds. I also was using dry active yeast and not the instant yeast. Believe it or not I'm at it again tonight I'll let you know tomorrow once the bread is baked off how it comes out. Glad I found you out there and a big thanks to Adam for the introduction

[@jacobstatnekov6483]

i love focaccia, can't wait to try these

[@SmokyRibsBBQ]

Bread and cheese is my weakness. I'm so going to do that last Focaccia you did.

[@hostesswiththemostess7082]

We love focaccia bread. Nothing beats dipping it in good quality olive oil and balsamic vinegar

[@jpcostanzo805]

I've just made the recipe Brian and it was awesome. Thank you for taking the time and explain everything in the easiest way.

[@ifoodlovers2257]

This food looks absolutely delicious healthy and flavorfulThis food looks absolutely delicious healthy and flavorful

[@Victor-kh5rh]

This is my favorite bread recipe but its so indulgent I only make occasionally. Another tip is that ovens very widely, mine takes at least 30 minutes to bake to a nice dark crust

[@tiarawillis5677]

Now see, I always thought Focaccia was only made with Rosemary which I hate. I watched anyways because I love the videos and figured I can omit what I don't like. Well, now I have been schooled and will be making this in the near future. Thank you for ALWAYS killing it every week! I still like Babish and Joshua but you are my go to guy.

[@BrianLagerstrom]

That’s awesome!! That is some stiff competition.

[@kathleenshops]

I was thinking of Union Loafers the entire time I was watching this. Their cheesy focaccia...🤤 I’m excited to try this one.

[@christinewade1895]

Damn you Brian, I made the quick one and added the cheese, but the crumb wasn’t right. It was delicious, and if you hadn’t taught me about polish and crumb and everything - the easy version would have been just fine. Thank you SO much for teaching me so much! 10:54

[@danielleshelbourne220]

Yuuuummmyy! I need this bread in my life. I make lovely focaccia but I’ve never thought to put cheese inside it! 🤤

[@eduardorhyoutube]

Thanks for the guide! It would be nice to have the "wait times" as captions like you do for the ingredients 😊

[@BrianLagerstrom]

Noted thanks

[@davidlane8811]

Hellz yeah, love cast iron recipes

[@BrianLagerstrom]

same here, David

[@yun8996]

Nice to know Ragusea also watches this channel

[@juliusnepos6013]

Yeah

[@BrianLagerstrom]

AR is a legend. I cant believe he did that.

[@yun8996]

@@BrianLagerstrom very well deserved!

[@rockypuno5453]

Your squirtle icon is like... way cooler :>

[@yun8996]

@@rockypuno5453 some are just born better my friend

[@johnscanlan9335]

I watched this based on Adam Ragusea's recommendation and it was well worth it!!

[@BrianLagerstrom]

Ah thanks. Appreciate that (and Ragusea for the shout out!)

[@eliashenriksson1379]

I used this dough as the base for a pan pizza and let me tell you I absolutely recommend it

[@marc345]

I made the 24h-version today and it is awesome! Your channel is really outstanding, it is so much fun to watch and I learned so much! Wish you continued huge successes and good luck! Best wishes from Germany!

[@BrianLagerstrom]

Thanks for watching Marc. Glad the recipes are workin for you.

[@brendanh6316]

Lookks delicious and a lot simpler than other recipes I’ve seen. I will make this ASAP

[@BrianLagerstrom]

Hope you enjoy

[@ara-zd5hj]

Came from Adam Ragusea! It's so cool I found a channel like yours, I was just planning on making crunchy, soft and bakery style bread! Congratulations, you've earned a new subscriber😊 love from the Philippines!❤️💙💛🇵🇭🇵🇭

[@BrianLagerstrom]

Thanks to ADAM!!! Thank you for being here.

[@tashatopalakis2035]

Thank You Thank You Brian 😊.....perfect instructions & tips again. Yup, wait till the very end. Hoping mine turns out that delicious. Bravo 🔝