SOURDOUGH CAST IRON FOCACCIA (easy, no kneading)

[@AllieBogle-l9c]

So excited to have stumbled upon your channel! Your focaccias is the first bread I am baking since nurturing my little sourdough starter we got 2 weeks ago from a local organic bakery. My flour is currently hydrating. So excited! Thank you for this fantastic video.

[@sheilamclaughlin5001]

Great explanations of the breakdown and hydration, thanks!

[@JarahMcNamara]

Hi Alex what a comprehensive video. Just what I needed. Thanks.

[@maidenfarmer64]

Excellent step by step and really clear explanation of autolyse and levain preparation- thank you Alex

[@marclegarreta]

Ok. We need a cast iron vid stat! Yours are so shiny!!

[@jadedenthusiasms]

About to mix up my dough!! Im excited as this one is definitely higher hydration then others I've made and think that'll be even yummier!! Thank you for all the great explanations! I'm making a "cinnamon roll" focaccia tomorrow 😊 Hopefully I won't mess it all up :/😬

[@brendalee6928]

Thank you for sharing your step by step recipe. It looks fabulous and I can't wait to try it. I don't have a cast iron pan, only an enamel coated dutch oven and hope I can use it?

[@FurhadKhan]

Wow what an underrated channel. This looked amazing, will try it out!

[@carlpeberdy9086]

Enjoyed that - I've been making some focaccia (reasonably successful) and this has made me think about the process a little differently, thanks - I'm sure my next one will be better!

[@gennatran1215]

Hi Alex, please show me how to season a cast iron pan. I’m going to buy a cast iron pan just to make this focaccia. It looks so yummy! Thanks for the video x

[@kimberleycot]

I did this yesterday and it was fantastic, best rise I have ever had. Thanks.

[@claudinejohnson4968]

Bonjour de Pasadena Californie. Merci beaucoup pour le partage de votre recette de focaccia. C'est tellement bon et aéré, la croûte est à vivre. Miam 😋 miam 😋

[@lealand423]

Yum. Thank you, I am going to make this.

[@richardlowell4116]

Would love to see a video about cast iron seasoning!

[@Rob_430]

Hi Alex. Great video using cast iron. I’ve made plenty of Focaccia, sourdough and yeast. Actually, for my sourdough breads, I skip the Levain and autolyse steps. I mix the night before and bulk ferment overnight on the counter. Thanks for sharing? Rob

[@balkans01]

07:06 "datummm cast iron focaccia" ahahah gold!

[@MrTervic]

I have made 3 Focaccias out of this recipe! I have great results!

[@alexlacassemakesfood9216]

Lovely to hear!

[@annalowe]

hiii! could i do a longer cold ride in the fridge! and what’s the maximum cold rise time you would recommend? :)

[@LetsTravelThisYear]

Great video. Must've been hard to wait a whole 30 seconds. haha.

[@michellewensch7571]

Hello from Belgium 🙋🏼‍♀️, wow ! I like the crust on the bottom, I'll try your method in the lid of my Lodge dutch oven, because so far I have to use parchment paper in my baking tray, otherwise it sticks 🥴🙋🏼‍♀️

[@alexlacassemakesfood9216]

yes if you use a baking sheet make sure to oil it or use parchment and if you use any cast iron pans make sure they are well seasoned before using them. cheers!

[@alexischavez3238]

Thank you so much for such a great recipe, only thing is I'm worried about my dough after I autolysed and mixed in the olive oil, starter, and salt it is way way more watery than yours Edit: so I added abit more flour as I kneaded and builded dough strength and its doing fine lol

[@alexlacassemakesfood9216]

interesting, what kind of flour are you using?

[@alexischavez3238]

@@alexlacassemakesfood9216 😅I just used regular all purpose I believe, but some cheap stater Brothers brand one, next time I'll look into a higher quality flour

[@alexlacassemakesfood9216]

@@alexischavez3238 Yes try out some AP from king Arthur if you can find it near you!

[@alexischavez3238]

@@alexlacassemakesfood9216 yes thank you for this wonderful recipe it made lovely bread!

[@flexingfate-of8xi]

Question. I leave mine on the counter for 12 hours which seems to work well. House is at 70 degrees. How would the fridge change this? I know it’s colder would this make my wait time 24 hours or at 12 would the bread be bubbling more from the fridge? Thank you

[@monicapace143]

It's been a year..... have you done a cast iron seasoning video yet???? I just got mine out of storage.

[@ghadaessayan5649]

Hi Alex can we do this focaccia in dutch oven

[@Deise1Ramirez]

My levain doesn’t triple in size. What should I do? I have a young starter that double in size

[@418laylah]

Looks good but it looks a little burnt.

[@thecsslife]

He knows how to make it rise

[@jhs9610]

talk to damn much! just get on with it.

[@awesomedude9576]

Thumbs down for gay bread boy

[@Rob_430]

Not nice at all!