Easy NO-Knead Focaccia | Soft & Bubbly Focaccia!

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2 ай бұрын

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Rustic Bread Series: Focaccia Bread
In this video, I am starting a new series. Rustic breads, you will see breads like Ciabatta, Sourdough, etc. The first recipe was French Baguettes, but now I am sharing a new recipe. Focaccia Bread. I’ll guide you step-by-step to have a perfect Focaccia Bread. This recipe requires ZERO kneading and is easy to follow.
This recipe requires ZERO kneading and is easy to follow. It is light, airy, and perfect for any meal. So, if you're looking for a new bread recipe to try, or if you're a beginner in bread making, this video is for you.
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Пікірлер: 8

@jean-marcleclerc4929 2 ай бұрын

I don't get it. How can you make a good dough, using yeast of course but without sugar ?

@Baker_mhy 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.

@mistertnoname1653 Ай бұрын

What a fantastic explanation👍