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.
@frgwyn37603 жыл бұрын
K
@tuckerdowns86883 жыл бұрын
@@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😂
@frgwyn37603 жыл бұрын
@@tuckerdowns8688 I don’t play it basically anymore
@lyn18963 жыл бұрын
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.
@woodonfire74063 жыл бұрын
@Sickshots Bro we ain't missionaries here, just average citizens doing normal stuff to keep us entertained in life
@tucotuco22223 жыл бұрын
Confit the garlic, brush it on after to avoid bitterness
@arielRIOTT3 жыл бұрын
100000% this!
@7111816drkn3353 жыл бұрын
Would you brush on just the oil or would you also mash up the confit garlic and spread that on to?
@tucotuco22223 жыл бұрын
@@7111816drkn335 which ever you want
@paulwagner6883 жыл бұрын
Infuse your olive oil with garlic and use that super garlicky olive oil. Flavor all the way through the bread.
@arielRIOTT3 жыл бұрын
@@7111816drkn335 I would take the gloves and put them into the dough and use the oil on top!
@katebrown863 жыл бұрын
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 🤗
@ioanaprodescu70243 жыл бұрын
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
@emilyesnyman3 жыл бұрын
Clever!
@yoissmee12443 жыл бұрын
And the oven stays pretty sealed so youre not losing heat
@AdamFloro3 жыл бұрын
I have to cycle the keep warm mode on and off. Our oven doesn't have a light.
@Sherininja3 жыл бұрын
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
@melinaamore19663 жыл бұрын
Sh*t talking Bone Apple Teeth is exactly what I came here for. Thank you David.
@sunfire57903 жыл бұрын
🦴 🍎 🦷 🚮
@AAA-dy9hj3 жыл бұрын
i know that she worked there but what happened ?? edit : i love her recipes but for real what happened
@Hiyoyoful3 жыл бұрын
@@AAA-dy9hj she left because ba is racist
@melinaamore19663 жыл бұрын
@@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.
@Sevbi3 жыл бұрын
im not in the topic right now. what did they do?
@EksNiHil03 жыл бұрын
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.
@valeriejeannair3 жыл бұрын
that’s what i do, but i just click my oven on for 30 seconds or so, shut it off, then pop it in ☺️
@hol_95333 жыл бұрын
Or just proof in the oven with the light on, it gets up to 80°
@demiday70983 жыл бұрын
thank you for this tip🙌🏻
@KonstantinZilberburg3 жыл бұрын
actually it would also work with only a light on and no heat inside the oven
@quantumvideoscz20522 жыл бұрын
@evil ethos For those wondering, It's actually 200°C = 392°F. Fahreheit is always bigger than Celsius, roughly two times but not quite.
@Skullyz19953 жыл бұрын
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
@annd14963 жыл бұрын
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! :(
@lucysrz34963 жыл бұрын
he didn't knead it properly
@Tsuki04wolf3 жыл бұрын
@@annd1496 maybe your yeast was dead?
@greg-qe5qc3 жыл бұрын
@@annd1496 ur yeast was dead
@annd14963 жыл бұрын
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.
@AverytheCubanAmerican3 жыл бұрын
What did the Italian baker say when a customer left her bread on the counter? *“Hey, you focaccia bread!”*
@crose2643 жыл бұрын
Cute
@_antoniodmj3 жыл бұрын
😂
@AdamFloro3 жыл бұрын
Boo lol
@kronostime81463 жыл бұрын
Thanks Dad
@CelineCatch3 жыл бұрын
Good one lol
@hauntedmasc3 жыл бұрын
lol can we get an hour-long vid of david raging at b** a****** because honestly, i'd live for that
@OumarBeChatting3 жыл бұрын
What channel is he talking about
@99peacedog3 жыл бұрын
why did they do what they did to Claire? I can’t find anything.
@heyy_its_kaykay3 жыл бұрын
@@99peacedog The company she left were very toxic and racist towards quite a few of their (now former) non-white employees
@razanaboudiab34683 жыл бұрын
@@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
@aromlaa70663 жыл бұрын
@@razanaboudiab3468 it wasn’t just towards bipoc btw
@mariapizzaa3 жыл бұрын
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
@RobinCafolla3 жыл бұрын
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.
@Hannah-zw9ow3 жыл бұрын
@@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.
@RobinCafolla3 жыл бұрын
@@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.
@paraalso3 жыл бұрын
@@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.
@shale37683 жыл бұрын
@@Hannah-zw9ow Don't they both live in NY state?
@Meena13033 жыл бұрын
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!
@declanbrown22462 жыл бұрын
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
@Kokeshiflower8 ай бұрын
Which recipe do you recommend?
@Stainlesssteele43 жыл бұрын
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
@notestasiskis3 жыл бұрын
I was looking for this comment. If everything's coming out charred, maybe it's not the recipes, it's the oven.
@THEHORSELOVER2353 жыл бұрын
Lower? The heat comes from the bottom
@Stainlesssteele43 жыл бұрын
@@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.
@Stainlesssteele43 жыл бұрын
*or rather a shielded, hidden bottom element
@kortenmary3 жыл бұрын
@@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.
@Margar023 жыл бұрын
David, have you checked your oven calibration? Seems like everything comes out too dark or you have to remove it sooner.
@owenquindipan17423 жыл бұрын
Yeah, garlic in Claire's video isn't burnt like his is.
@amandakay04293 жыл бұрын
This!! I wondering about that because I usually don’t see focaccia with that dark of a crust.
@LaurenWatkinsArt3 жыл бұрын
I have made Claire’s recipe and didn’t have the burning garlic problem.
@moleculardynamics3 жыл бұрын
Right he even mentioned that oven times are a suggestion and proceeded to roast the hell out of the garlic in Claire's
@monkeyman24073 жыл бұрын
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.
@christinalowry82113 жыл бұрын
Test Claire’s gooey butter cake! It’s my favorite and a St. Louis classic ❤️
@chiyo90143 жыл бұрын
You missed the best one! Samin Nosrat's Ligurian Focaccia. Focaccia that has been brined! Please try it!
@rjwalanthi3 жыл бұрын
That one's my go-to!!
@ShadowTheFosterCat3 жыл бұрын
Thanks for this recommendation! It looks great, and I love that it's a no-knead overnight recipe. Can't wait to try it!
@Zastier3 жыл бұрын
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!
@myluckyyear3 жыл бұрын
Came here to say this. Samin's recipe beats them alllllll
@beverlyf66033 жыл бұрын
Yes! Best recipe ever. I will never *not* brine my focaccia again after making her's.
@Pokemonfan6123 жыл бұрын
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.
@vaishnavisingh92443 жыл бұрын
I would love an Ann Readon's recipe don't really care what it is
@thepurplebox3803 жыл бұрын
Ann Reardon is so awesome!
@whoslovingmj3 жыл бұрын
Ann Readon is awesome
@phoebew20063 жыл бұрын
yes this mhm yes please
@Pokemonfan6123 жыл бұрын
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
@TCC19943 жыл бұрын
It's taken him nearly 6 years, but David has finally learnt to TASTE THE RECIPES AS AND WHEN THEY'RE READY.
@NshbrVrjsn3 жыл бұрын
he already done it in along time tho...
@vkjungenberg41103 жыл бұрын
Stfu
@TCC19943 жыл бұрын
@@vkjungenberg4110 shut up, fuckboy
@mrbeans-yp1gv3 жыл бұрын
Jesus Christ. It’s the toxic masculinity for me.
@meIatonin Жыл бұрын
@@mrbeans-yp1gv??? 😂 do you even know what that means
@HeadMasterP3 жыл бұрын
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 :)
@annaliesebrandt563711 ай бұрын
Also Josh used instant vs active dry yeast, I think that could play a part
@leonles9673 жыл бұрын
for claire's., I'd work the dough hook longer! it looked pretty slack afterwards still and maybe could have had more gluten development
@ivylee420693 жыл бұрын
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 😂
@nikolavakov2813 жыл бұрын
right
@alanberquist3 жыл бұрын
I had a visceral reaction watching the steam from cut bread. I was like NOOOOOOOOOOOO.
@Magmafrost133 жыл бұрын
Yeah but it tastes better right out of the oven so honestly fair play to him
@louisac81603 жыл бұрын
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
@9gagHasMySoul3 жыл бұрын
Focaccia is often eaten warm (and its even the base for some types of pizzas like sicilian) so that wouldn't factor in here
@hollyerin8973 жыл бұрын
Don't slice any bread when it's hot!!! Wait for it to cool first or you ruin the crumb and the moisture escapes
@kjdude87653 жыл бұрын
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.
@AbbySitton3 жыл бұрын
😑😑😑 I do not see this 😑😑😑 I can remain in ignorance eating hot bread 😑😑😑
@kjdude87653 жыл бұрын
@@AbbySitton Eat your hot bread in peace, I give you full resolution.
@balogh893 жыл бұрын
I just wanted to write the very same thing.
@kzfingerprint3 жыл бұрын
This. YES.
@sbo33 жыл бұрын
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.
@ledzepgirlnmful3 жыл бұрын
My favorite Focaccia recipe is from Gemma Stafford and her channel, Bigger Bolder Baking! I've even made Wonderful Pizza using her recipe!!
@hayleylarsen79383 жыл бұрын
Genuinely the video I needed. I’ve been eyeing the recipes from Joshua and Claire this week
@tevynbell49313 жыл бұрын
Definitely get an oven thermometer, your oven looks like it most likely runs hot.
@krystalbaremore76273 жыл бұрын
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!
@giovanni92923 жыл бұрын
Autolyse is, simply put, the rest period before beginning to fold. It’s not the act of folding
@cartervivio62803 жыл бұрын
correct. Autolyse about letting the flour and water get to know each other. slap n' fold is an act of gluten development.
@TheBLGL3 жыл бұрын
Came here to say this.
@nyssajoseph17823 жыл бұрын
I cringed at the same time he said that too. It's the Rubaud Method. Love watching these videos tho.
@southsouthsouthside3 жыл бұрын
@@cartervivio6280 Gluten does develop in the autolysis, folding/kneading speeds up the process
@FoodieMuggles3 жыл бұрын
Samin Nusrat's focaccia that she also showed on bon appetite It's Alive is one of the best recipes.
@SweetThuy3 жыл бұрын
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!
@luna_belle50293 жыл бұрын
It breaks my heart to see you cut the bread while it's still hot. That steam escaping is moisture. 😔
@EdgarLopez-pv8co3 жыл бұрын
Literally the biggest thing you should not do with bread
@cygne9913 жыл бұрын
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
@lukasgoodrich12853 жыл бұрын
fresh warm bread,, taste good,,,
@pineapplelife5073 жыл бұрын
Oh no, how ever will you go on 🙄
@MTaraV3 жыл бұрын
Ohh I didn’t know that. But... hot bread right out of the oven is the best🥺
@joelre62403 жыл бұрын
Great video, but it would've been cool to try Samin Nosrat's focaccia instead of tasty's, I was hoping to see that
@pearlkohler54223 жыл бұрын
When you said “please focus” to the camera for a second I thought you were talking directly to me and felt attacked lol
@armstrongslastnut253211 ай бұрын
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.
@ttipsyxo3 жыл бұрын
I just want Claire to win everything tbh 🙈
@miawylie33603 жыл бұрын
Please try Claire’s gooey butter cake I’m from St. Louis and I’d love to see your reaction to a regional fav
@drdeebh3 жыл бұрын
The way you said zaatar was cute hahaha, would love to see you try making some Middle eastern/ Mediterranean recipes :)
@tafila12353 жыл бұрын
Za atar is not nearly the right way to pronounce it
@CoronaTheFatCat3 жыл бұрын
Please try something from Ann Reardon's channel, How To Cook That! Maybe the fluffy Japanese pancakes?
@elilovestogame3463 жыл бұрын
Imagine living with this guy, getting to taste test a bunch of recipes, and not do anything for it
@rochelleleung79833 жыл бұрын
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)
@HqHoney3 жыл бұрын
A certain “sh*t” KZbin channel. Just made me click subscribe. All notifications on. 😊
@sloop243 жыл бұрын
What happened Im out of the joke
@slimjaysavagevg74593 жыл бұрын
@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
@rainqueen33853 жыл бұрын
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.
@Candiecane9083 жыл бұрын
That looked nothing like Claire’s bread. Hers is bubbly and doesn’t have black garlic on top
@aaronliang56383 жыл бұрын
That means Claire's recipe isn't consistent right
@albertonajera10853 жыл бұрын
@@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
@rachelparker77143 жыл бұрын
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
@meganblack92363 жыл бұрын
Maybe some day we can get a Josh Weissman or Babish collab? Or Claire? 🤔
@pieking43 жыл бұрын
it exists. they went to levain bakery together.
@ry.the.stunner3 жыл бұрын
@@pieking4 I'm pretty sure he's talking about a collab with David and any of those people, not Josn and Babish collabing.
@pieking43 жыл бұрын
@@ry.the.stunner y'know what that would actually make a lot of sense lol
@ry.the.stunner3 жыл бұрын
@Oskar Hansson he's talking about David and Babish or David and Josh collabing together.
@TyrTallAsATree3 жыл бұрын
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.
@samanthakennedy51263 жыл бұрын
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 :)
@certainromance243 жыл бұрын
I'm asking you once again to consider testing recipies of Cupcake Jemma
@guynakash3 жыл бұрын
Yes! Definitely! Especially the NY style cookies!!!
@a_Hooded_Figure3 жыл бұрын
@@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!
@kaldo_kaldo3 жыл бұрын
Thanks Bernie
@certainromance243 жыл бұрын
@@guynakash the NY cookies are some of the best cookies I've ever tried in my life. So good!
@TeaBeeHome3 жыл бұрын
I'm so glad you uploaded I really needed this comfort content :)
@ayad55793 жыл бұрын
When oil gets jelly-ish when you put it in the fridge this means you've got a high quality one :)
@StArFuRyZz3 жыл бұрын
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.
@reneur69573 жыл бұрын
should've had ethan chlebowski's foccacia
@kelvin31033 жыл бұрын
Agreed, idk why Tasty is so popular, many better content creators out there
@TheGreektrojan3 жыл бұрын
@@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).
@pixelised3 жыл бұрын
Yeah, David should have made Ethan's instead of Tasty's.
@yitziyyb3 жыл бұрын
Ethan's become my favorite
@b.c.22813 жыл бұрын
Agreed, I've enjoyed almost everything he's done.
@turtle21683 жыл бұрын
I can't get over how good David looks with glasses omfg
@aditinag12193 жыл бұрын
Loving the not-so-subtle shade to the b** a********* youtube channel
@mirandar.cortez28893 жыл бұрын
I'm supposed to make some this week, thanks for helping decide which recipe to try😎
@madisonsang21973 жыл бұрын
That’s not “autolyse”. autolyse is the process of mixing flour and water together to create lots of gluten development.
@carolinecollins10683 жыл бұрын
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.
@playea1233 жыл бұрын
Hey David, you should tell us how you REALLY feel about Bon Appétit
@Hawkium3 жыл бұрын
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!
@ummehaniunwala79643 жыл бұрын
He is looking so good with the speces.. Like woow 😻
@nemi-ru53183 жыл бұрын
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.
@amymccutchan81193 жыл бұрын
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 :)
@LaurenWatkinsArt3 жыл бұрын
How long did your rest Claire’s recipe? I did the overnight cold ferment she recommended and my texture looked like Josh’s recipe.
@peterlangendorff98463 жыл бұрын
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.
@HaHaLooLoo3 жыл бұрын
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
@Julia-ih3nx3 жыл бұрын
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
@margarett_b3 жыл бұрын
This video is exactly what I needed tbh. I was looking for a real nice focaccia recipe for a long time and now I can finally make an informed decision and combine all the aspects I liked from these :D
@oppositeofbatman3 жыл бұрын
David, shitting on BA: I’m sorry, I’m done Me: Don’t be, keep going
@rosie200982 жыл бұрын
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
@certifiedcat64353 жыл бұрын
the bon appetit shade is immense
@pheonixwolf56523 жыл бұрын
He gets so excited about bread. It's wonderful
@Silentgrace113 жыл бұрын
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
@CookTheUniverse3 жыл бұрын
I found your videos last week this is my first fresh upload!! Videos are awesome!
3 жыл бұрын
My hard of hearing self was so quick to click on the video, it didn't even have captions yet 😞
@AsheshDubey3 жыл бұрын
David throwing full shade on BA and I'm HERE FOR IT!
@ad_astroturf50373 жыл бұрын
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.
@mcnotsodreamy Жыл бұрын
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.
@SupremeLeaderKimJong-un3 жыл бұрын
I invented focaccia bread, I invented all cuisine yet the world never thanks me
@woodonfire74063 жыл бұрын
I thank you good leader of all *Long may he reign*
@NaDa-gj3gr3 жыл бұрын
I’m so depressed and your video gave me joy thank you
@chandy70723 жыл бұрын
I still think David should do a brownie off , tasty , babish , Joshua , rossanna
@christina1wilson3 жыл бұрын
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.
@sammyalcantara59323 жыл бұрын
I'm here for the BA roasts
@ExecutionerDan3 жыл бұрын
who's BA? David kept dissing someone I know nothingof.
@jaqu90013 жыл бұрын
@@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.
@baljeetdayeet88503 жыл бұрын
@@ExecutionerDan the KZbin channel Bon Appetite
@sourcreamus3 жыл бұрын
@@ExecutionerDan Bon Appetit, they were a good channel, I am not sure why he hates them.
@tashfiatahani57633 жыл бұрын
@@jaqu9001 well because they don't pay their black employees
@ninadora13 жыл бұрын
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.
@gelibeannn3 жыл бұрын
omg i've never been this early!! love your videos!!
@hieroclesthestoic3 жыл бұрын
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.
@Gladpants3 жыл бұрын
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.
@RongSpelingz3 жыл бұрын
Ngl Id like you to test more of Ethan Chlebowski’s recipes
@moniquemauleon3 жыл бұрын
This is literally the David video I’ve been waiting for for my entire life
@jasminekim20823 жыл бұрын
I use Alexandra’s Kitchen’s recipe. Simple and delicious.
@alyssamercer44003 жыл бұрын
"Technically it's a bread but.." such a great video! seriously thanks for putting in the effort for the internet we appreciate you
@honeybee17953 жыл бұрын
I finished binge watching some of your videos. The ones I haven’t seen before
@frgwyn37603 жыл бұрын
You know ur cooking career successful when David reviews ur recipe
@lucysrz34963 жыл бұрын
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
@anelecky3 жыл бұрын
He did say he measured everything, so it might have something to do with different ambiance humidity levels I guess
@lucysrz34963 жыл бұрын
@@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
@kjdude87653 жыл бұрын
@@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.
@Krispykremeyummieyum3 жыл бұрын
Awesome video!!! Gonna have to try Joshua’s recipe
@waitwhat2603 жыл бұрын
Lmaoooo BA getting called out in 24 languages in this video
@mykosmos39763 жыл бұрын
oh my godddddd thank you so much for this video comparison!! I've tried some of their recipes and unfortunately have not succeeded yet.. I'm trying out Babish's recipe now, hopefully it will work!!
@konotoki3 жыл бұрын
Really wanted to see Ethan Chlebowski’s recipe here :c
@nadinea11253 жыл бұрын
Claire’s focaccia has been my go to I’m making it on a weekly basis! Definitely try again- the garlic does get really brown though, so I skip it usually or use garlic oil
@sammulhall3 жыл бұрын
I’d love to see you test out Alvin’s 100 hour brownies
@31337ification3 жыл бұрын
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
@SalvatoreSantillo923 жыл бұрын
Latest TikTok trends: baked feta pasta, cremora tart, vegan chicken (homemade seitan) with the washed flour method
@1anastudent3 жыл бұрын
When you want dough to rise put it in a warm place. I recommend on top of the refrigerator. It's the warmest place in the kitchen