Sourdough Focaccia | 天然酵種佛卡夏

[@jerseyphilip]

I used your recipe yesterday, it was absolutely delicious and the bread worked out brilliantly. I topped with caramelized onions, garlic, sun dried tomatoes, cheddar cheese and goats cheese. Thank you:)

[@autumn.kitchen]

Most welcome. And thanks for dropping your feedback here 😊💕

[@farasyahandmade7597]

I've made this focaccia 3 times now. It is definitely my fave recipe!

[@autumn.kitchen]

Great to hear! Thank you for trying 😊

[@maymay-zv9ro]

Hi may I know the baking temperature and timing ?

[@martinaann2129]

I just made this over the weekend and it turned out brilliantly. I was inclined to try this recipe over the other focaccia dough recipes on your instagram page because of the addition of plain flour to make it softer, and that was the right call to achieve the soft texture that my family likes while still maintaining a nice chew and good structure. Thanks for sharing!

[@autumn.kitchen]

thank you 🥰

[@yvonnethian4853]

I had followed the recipe for three times all turned out super yummy. Thanks for the video and efforts 🎉❤

[@autumn.kitchen]

Thank you 😊

[@noreg54]

Hei, I wonder what size cake pan you use here? The foccacia you make here is perfect!

[@autumn.kitchen]

Hi it is 9x11” pan. Kindly turn on the subtitle for the details 😊

[@helenkoh5725]

I tried baking my first sourdough focaccia. It didn't dimple but I thought it tasted ok. I need to try baking this again. Thanks for the video and recipe. 😊

[@autumn.kitchen]

Hope you enjoy 😊

[@lakshyamalhotra8867]

Thank you so much Chiew for developing such an amazing recipe. The focaccia turned out marvellous with such a nice oven spring. My folks truly loved it and it was over in no time. It is certainly my ‘goto’ recipe from now on. Much love ❤️

[@autumn.kitchen]

Thank you so much ❤️

[@margaretlim1348]

hi, after baking, can we freeze the focaccia, n reheat them when we want to eat? Thank you.

[@autumn.kitchen]

Yes you can. 😊

[@margaretlim1348]

Thank you for your yummy recipes, and for replying. 😊

[@rachello3969]

May i know how you can make the starter rise threefold? Do you have another video to teach about that? I have tried your recepe. Very nice. But i'm still learning how to handle the dough properly. Rewatch your video again. And found that i must use a separate glassware with oil to do the coil. Your glassware is very practical. May i know where to buy that? Thanks.

[@autumn.kitchen]

Keep refreshing your starter and feed at peak. Do not let the starter starve. The glass dish is from Borcam, you can get from shopee. It is 22x22cm

[@enndeejay]

Just used your recipe as the base for my focaccia. I split the dough in half before the final proof - made a savory with a garlic&tomato confit and a sweet with a cheese danish strawberry rhubarb moment. It's GORGEOUS. The dough is so soft inside but crispy on the outside. The bottom of the focaccia stuck to the pan - I'm wondering if I need to use parchment paper?

[@autumn.kitchen]

Thanks ou fro trying out. You can oil the tin so that the dough doesn’t stick to the bottom

[@rachello3969]

Beautiful! It is done so graciously!

[@autumn.kitchen]

thank you 🥰💚

[@mariaconti9704]

I don’t see where to turn on subtitles. Is that not something you can do from your end? This looks like a wonderful recipe, and it would be so helpful to have all the minutes in between the stretch and folds, etc… thank you!

[@autumn.kitchen]

Click the “cc” for the subtitle

[@joyscheng617]

Thanks for sharing recipe of this yummy sourdough pizza 😋😋😋 love it❤️❤️

[@joyceyong8459]

Hi, making it weekly SO GOOD!! May I know this sour dough can make it into pizza dough instead?😅

[@autumn.kitchen]

Oh yes why not! Just shape into thin round disc and it’s PIZZA 🍕😊

[@jloh4359]

Thank you Autumn for your sharing. May I know what is the purpose of mixing in AP flour? If I use all bread flour, what difference will it make to the finished product?

[@autumn.kitchen]

If use all bread flour u can up hydration a bit. AP flour makes the bread softer

[@valeriejeanjacinto9014]

I tried this recipe and it turned out great! Thank you so much for sharing. Just did half recipe and still turned out good

[@autumn.kitchen]

Great! Thanks for your feedback 😊❤️

[@czeyilin9051]

Hi. May i know what if we bake using air fryer. How long and the temperature?

[@maidinh1911]

Thanks for the detailed guide, just a note about baking temperature in Unox Bakerlux Oven, I think 190C Fan 2 for 20 mins is quite low, I have tested and it's turned out under-baked and a bit gummy. I guess to increase to 230C instead?

[@autumn.kitchen]

230C will burn quite quickly for me. Maybe can try within 200-210C. The regular built in oven i bake for focaccia is 230C, while unox usually I will reduce 20+C at least.

[@nataliaharo1395]

hola autum. una pregunta SOY DE ARGENTINA , QUIERO SABER SI LA MASA QUE PONES EN LA BANDEJA DE VIDRIO CON TAPA ROJA LA LLEVAS A LA HELADERA/REFRIGERADOR ? O SE MANTIENE A TEMPERATURA AMBIENTE... GRACIAS

[@aliaibraheem711]

I'm preparing tomorrow for baking

[@lilyandini5664]

I like your recipes,I baked some of them,they turned out so good. But would you write down how many hours you do every step please. Because you did not explain about it.

[@autumn.kitchen]

Hi kindly turn on the subtitle by clicking “cc”. The resting interval is stated in the subtitle 😊

[@lenlenlen228]

Hello. Should i watch the dough instead of follow the timing? Usually the dough after the first 30 minutes is quite messy, looks less smooth than yours. Does it mean it should autolyse a bit longer? I still struggle with gummy bread also. Do you have tips? Thankyou

[@autumn.kitchen]

Read the dough instead of follow timing strictly. It could be your flour is weaker, either reduce hydration or do more coil fold to strengthen it

[@Cfutly]

Why mix APF in this recipe? What does it add or change instead of using all bread flour? Is it a taste or texture difference? 🤔Thank you for sharing this recipe 🙏🏻

[@autumn.kitchen]

AP flour gives softer crumb

[@urbanhomesteadhoney]

Can you use all ap (all purpose flour) and still have it turn out ok? Thank you..

[@autumn.kitchen]

You might need to reduce hydration. AP flour is not as absorbent as bread flour

[@lijameo3517]

May I ask what brand of your bread knife ? Thank you ! It looks cool!

[@autumn.kitchen]

It is Kuhn Rikon

[@sweet8able]

After the final fold, how long you place in the fridge for regard? Over night? Thanks. Love your baking

[@autumn.kitchen]

From adding starter total 4.5hr at 28C. Kindly turn on the subtitle for complete details 😊

[@lucyyeap4684]

Tq Autumn for another 👍recipe. Love this using natural yeast

[@cheihyin10]

Hi if I wish to make 2 foccacia, when should i portion out my dough? After coil foil or after I remove my dough from the fridge?

[@autumn.kitchen]

Divide into two right before place into greased pan

[@hemlatasingh2]

Hi Thanks for the lovely recipe. I want to try this recipe. For minimum how long we can keep this in the fridge ?? And if I want to bake this same day then how long should I keep it for fermentation on the counter ??

[@autumn.kitchen]

Retard in fridge is not necessary, If same day, after sufficiently proof you can tip into pan and continue with baking process

[@hemlatasingh2]

@@autumn.kitchen thank you

[@jeanietan5633]

Beautiful, perfect sourdough Focaccia 😍

[@Starbuck-bo5wz]

How long has the dough been in the refrigerator?

[@autumn.kitchen]

Overnight. Can be few hours to 18hrs or more.

[@joyceyong8459]

Super love it❤ May I know if I can make this one day before and bake the nx day pls?

[@autumn.kitchen]

Yes definitely, retard the dough overnight in fridge. Next day bring out and proof and bake

[@joyceyong8459]

Thank you

[@joyceyong8459]

Hi do I add the garlic oil, tomatoes and garlic same day or when ready to bake pls

[@joyceyong8459]

I’m in the midst of making it but get stuck at this stage

[@sokmanao2003]

Thanks for the recipe. that’s really attractive. May I know if I can use dry yeast (白神）to replace the starter with the same way of the fold and fridge fermentation as you? Does it mean if I use dry yeast with your way would not turn the final outcome as yours?

[@nightowlii1367]

Thank you for another perfect recipe. Feeding my starter now, making for lunch tomorrow.

[@maripungillo]

Vc como sempre arrasando...❤

[@autumn.kitchen]

Thank you 😊

[@ongoing101]

請問在多次摺疊，在攝氏28度發酵4.5小時後，麵團要放入冰箱進行多少小時的慢發酵？你的字幕沒有提及要放進冰箱多久。

[@autumn.kitchen]

隔夜。只要冰箱够冷10-18小时都没问题。佛卡夏是很随性都可以成功的 ☺️

[@ongoing101]

@@autumn.kitchen 謝謝回覆😊

[@adelineyap8711]

Thank you very much for this amazing recipe. Made it for the first time with good results. Definitely a keeper. One question, what is the purpose of the all purpose flour? Thanks

[@autumn.kitchen]

All purpose flour gives softer crumb

[@adelineyap8711]

Many thanks

[@yvonnelee9218]

Hello, do we use just normal room temp water for the 250ml?

[@autumn.kitchen]

Yes RT water

[@lestari_tari]

Thank you,will try it soon.

[@wingyiu0627]

Hi! I’ve tried this recipe and every time turns out great! Thanks for sharing!

[@autumn.kitchen]

Thank you so much 🥰

[@quynhquyenbeautycenter4640]

Thank you for perfect sourdough Focaccia recipe. I will making it this weekend. Can I use a glass baking tray?

[@autumn.kitchen]

Yes why not 😊

[@quynhquyenbeautycenter4640]

Thank you for the quick reply!

[@leemc3816]

Hi, can u teach me how to do sourdough starter ? Thanks you

[@autumn.kitchen]

Hi you can head to my Instagram, check under the highlights “starter”. I cover how to cultivate starter from scratch as well as how to maintain it 😊

[@hsiaomaipoi688]

Hi CS. This is the best focaccia recipe I ever had. I have tried many times and everyone liked it so much. By the way . Is it ok to bake with plain flfour ?

[@autumn.kitchen]

Hi thanks for trying and feedback. If you use fully plain flour, hydration has to bring down a fair bit.

[@hsiaomaipoi688]

Tks for prompt reply. Will tat ok if mix with whole wheat ? I can’t find bread flour in Australia

[@katalinaj3450]

awesome! May I ask what is your room temp while making bread? My area is cold. Happy Holidays to you and thank you again.

[@autumn.kitchen]

28C 😊

[@katalinaj3450]

@@autumn.kitchen Thank you. My indoor is kept at 19C . I will use bread proofer then to set it close to yr temp.

[@katalinaj3450]

How do u keep yr starter to be so beautifully active? Mine is never at that level. At best is rise double n I m estatic already

[@autumn.kitchen]

Keep feeding. Never let it collapse.

[@katalinaj3450]

@@autumn.kitchen Thanks for the tip! Merry Christmas n Happy New Year! 🎊🎈🎆

[@spasmpotato]

Hello,may I know your oven set up when u bake? Is it top and bottom heat without fan. Thanks

[@autumn.kitchen]

I use top and bottom what without fan

[@morokiya55]

Thank you. Baked it 3 times. It's my favourite now. My family is asking me to bake it every week. Sometimes twice a week. Thanks for sharing.

[@autumn.kitchen]

Wow ❤️❤️❤️

[@plengmini2712]

How long you leave the dough to get puffy after sharping

[@autumn.kitchen]

Hi you may turn on the subtitle for the full details

[@couldbecooking]

Thanks for sharing! It looks super tasty! 😊

[@autumn.kitchen]

Thank you 😊

[@bullshark1152]

Looks so yummy. Thanks for the vid. 🤜👍

[@joyceyong8459]

Hi so sorry just one more question. After I take it out from the fridge go straight into the oven and bake or wait till it reaches room temperature ?

[@autumn.kitchen]

If you follow the video, it shall undergo another round of room temp proofing. Kindly turn on the subtitle for the full details.

[@kanitsuj]

Is it possible to use starter which i had fed just 2 days old discard?

[@meiping5523]

Thank you 🙏! I baked this morning. It’s so nice. I made some mistakes but It’s still nice 😀, going to make again this afternoon.

[@autumn.kitchen]

Bravo! 👏🏻👏🏻👏🏻

[@meiping5523]

It becomes my family favorite. I bake it 3-4 times a week. Thanks again for sharing this easy yet taste wonderful focaccia.

[@miumiu0071]

Hi 👋🏼 love your video but i do not have starter to begin with. Do you have a yeasted recipe to share ? Thank you 🙏

[@autumn.kitchen]

Hi sorry I have not done a yeasted focaccia. But I would think it is straight forward. Just use any plain dough (lean dough) with 70-75% hydration will do

[@miumiu0071]

Oic ok thank you for your note.

[@vikikuo9275]

請問晚上收冷藏的時候可以直接放到鐵盤二發，等到明天鬆弛一個小時左右再放材料進去烤嗎？謝謝。

[@autumn.kitchen]

可以。记得要盖好保鲜纸😊

[@luxigaintarachote1050]

Thank you so much for your recipe I bake it so yummy 💕

[@autumn.kitchen]

Thank you 😊🥰

[@justinthephsycogamingmaste673]

What is the temperature and bake how long

[@kooichinmaysiew4813]

Hi may I know what's the size of yr baking pan? Love your focaccia and wish to bake it soon.

[@autumn.kitchen]

9”x11” 😊. Remember to turn on the subtitle when watching ❤️

[@kooichinmaysiew4813]

@@autumn.kitchen Thank you so much. Will bake soon. Happy New Year to you and family.

[@lijameo3517]

Which brand of bread flour are you using? Thank you 😃

[@autumn.kitchen]

You can try Bobs red mill artisan bread flour

[@amanyel-kasas7237]

Can you tell me the size of the dish you used to bake it in???plz

[@autumn.kitchen]

It is 9x11” pan size. You can turn on the subtitle for full process details 😊

[@amanyel-kasas7237]

@@autumn.kitchen thank you very much

[@tps2686]

Hi the bread looks so good. Your starter is it the normal starter or have to be the sweet starter that you have taught in other video?

[@autumn.kitchen]

It is normal liquid starter

[@ongoing101]

Hello, How long do I need to put the dough in refrigerator after 4.5 hours 28C fermentation ？

[@autumn.kitchen]

Over night retard in fridge ya. Focaccia is very forgiving.

[@JN_Leong]

謝謝你的分享，請問放入冰箱冷藏發酵是多久的時間？ 如果有華文字幕會更好😊

[@autumn.kitchen]

有中文字幕啊。在 “cc” settings 设定那边选中文。放入冰箱隔夜，长短时间不是很大问题。佛卡夏是很简单的面包。

[@JN_Leong]

@@autumn.kitchen 哦～原來要去設置那邊選，現在明白了，之前看英語的都一直在找字典！🤣😂 謝謝你的分享，面團已入冰箱發酵，明天才繼續😊 還有一個問題想請教，馬來西亞的天氣炎熱，做歐包休面的時間比較適合是多少分鐘？ 做了幾個歐包都抓不到兔耳，整形的時候每次面團都很黏手，要入烤箱的狀態都不立體，請問你知道是什麼原因嗎？謝謝

[@JN_Leong]

@@autumn.kitchen 已經烤好了，表皮很脆很香，很可惜黏在盆底很難挖出來，我是用塗了油的玻璃盆🤣

[@autumn.kitchen]

可能麵筋弱了。修面不看時間，要看麵糰狀況。你可以參考我的這個視頻，已經翻譯在微信了 mp.weixin.qq.com/s/DXLD9-Z8_OUg3CRhc9fcoA?fbclid=IwAR1VCE8Tth5JVnxLj3OhNapvRh9VZJILSEFs2uTAxoz5oVRVHAvQ9XOVHHk

[@autumn.kitchen]

下次鋪一層烘培紙😁

[@eugeniacoelho1826]

Hello my dear. I found you yesterday on Instagram and I confess I'm in love about your excellent work. I can't hardly explain how I'm grateful ❤️❤️❤️❤️❤️

[@autumn.kitchen]

Glad you love my works 😘🥰

[@Liz-ux8be]

Thank you for sharing, will make this for Xmas 😋 Here, wishing you & your team a Merry Xmas & A Happy 2022 🎉🎉

[@dorothylim3567]

Put dough in fridge for how long?

[@autumn.kitchen]

For overnight, just to develop flavor

[@CatsandCosmic]

Hi, baker at what temperature 🌡️ and for how long??

[@autumn.kitchen]

Bake at 220C for 25mins. You may turn on the subtitle to watch it at 9.56min😊

[@CatsandCosmic]

Thank you. Oh, i did not turn on for subtitle. Thank you. I want to bake this tomorrow, sourdough starter is ready by tomorrow

[@leemc3816]

你好，请问如何制作天然酵种？

[@lilychin257]

Hi Cs, do we bake this at the middle level or bottom level of the oven?

[@autumn.kitchen]

I would bake 2nd rack out of 5 from bottom

[@pouranasadi9737]

Thank you😍😍😍😍

[@thiamfookho4200]

请问可以将中粉换去全麦粉吗？

[@autumn.kitchen]

可以，但是水分要调整。全麦比较吸水。

[@thiamfookho4200]

@autumn.kitchen 谢谢回复。

[@yoanxsquishies6591]

Siz jadi bikinnya berapa jam? Tq

[@autumn.kitchen]

Depending your room temp, starter strength

[@tasteslikehome1654]

Hi. What% of hydration does the starter have? thank you

[@autumn.kitchen]

It is liquid starter, 100% hydration starter

[@tasteslikehome1654]

@@autumn.kitchen thank you 🙏

[@joyscheng617]

May I know size of your bake pan?

[@autumn.kitchen]

Hi the pan size is 9x11”. You may turn on the subtitle for the details

[@joyscheng617]

@@autumn.kitchen thank you!!❤️

[@carolyeosaychoo9639]

Can I use only bread flour?

[@autumn.kitchen]

Yes you can

[@janicey3450]

Rest for how long before the 1st snf?

[@autumn.kitchen]

Please turn on the subtitle (click the “cc”)

[@janicey3450]

@@autumn.kitchen Haha ya I did but it didn't work earlier. Now is OK. Thanks.

[@yoanxsquishies6591]

Sister, untuk loyangnya ukuran berapa x Berapa? Tq

[@autumn.kitchen]

9x11” loyang 😊

[@JN_Leong]

我又來了～超級好吃，今天第三次做，放了烘焙紙不粘了😊 這次來是想請問老師用的麵包刀是什麼品牌？

[@autumn.kitchen]

謝謝😊。Kuhn Rikon

[@JN_Leong]

@@autumn.kitchen謝謝，請問耐用嗎？切硬硬的歐包很容易切？

[@munashamlan8816]

What is sourdough starter

[@autumn.kitchen]

Natural yeast. Cultivated from flour and water.

[@jingyizhang5911]

Hi, what's the size of this mold？thx

[@autumn.kitchen]

9x11”

[@lulu092778]

请问什么原因面包口感像发糕的呢？

[@autumn.kitchen]

很多原因，可能是发酵不到位，烘烤不够，酵母种不活跃

[@kyling8206]

烤多久？多少度？找不到视频谢谢

[@autumn.kitchen]

记得打开字幕啊😄

[@wanlingg]

請問這個食譜 需要的烤盤是多大呢？

[@autumn.kitchen]

9x11 寸。视频里的字幕有写哦。

[@wanlingg]

@@autumn.kitchen 感謝感謝

[@kungflower5kung968]

請問你盤子的尺寸是什麼？

[@autumn.kitchen]

烤盘？9x11寸。记得点开字幕哦

[@slivira]

請問要怎麼做天然酵種呢？

[@autumn.kitchen]

可以参考这里 instagram.com/reel/CkicJGIpin7/?igshid=NTc4MTIwNjQ2YQ==

[@ashleykan8200]

請問低溫發酵時間多久？

[@autumn.kitchen]

冰箱够冷（4度一下）可以长达18-20小时。

[@ashleykan8200]

@@autumn.kitchen 好 謝謝

[@ashleykan8200]

@@autumn.kitchen 我的麵糰持續黏手 入焗爐之前都是 是那裡出問題呢？水太多？

[@ckrislozway]

Is this same day bake? How do I know is ready to bake? Would love to try.. Looks yummy . Thanks in advance

[@autumn.kitchen]

This bread is very forgiving. As long as you proof till dough is very puffy, it will be fine

[@maylingleong8871]

U didn't Tel how long u proof each time

[@autumn.kitchen]

Hi kindly turn on the subtitles for the full details

[@aliaibraheem711]

Hi dear how can I get to 28 c now the temperature is still low 24?

[@autumn.kitchen]

24C is fine, just that you need longer proofing than 28C

[@aliaibraheem711]

Thanks dear 🌹

[@Lucy-oo7dd]

請問玻璃方盤哪裡買？

[@autumn.kitchen]

Shopee. 牌子是Borcam

[@anabellzambrano2598]

What kind of oil do you use for garlic oil?

[@autumn.kitchen]

I use olive oil for frying

[@fionatan4862]

Hi, How long should the dough retard in the fridge? Overnight? Thank you

[@autumn.kitchen]

12-16hours is ok. Make sure your fridge internal temp is lesser than 4C, otherwise dough might over proof

[@fionatan4862]

@@autumn.kitchen Thank you

[@0909sum]

Hi! Wondering if it is possible to skip the cold retard part and bake after the last coil fold?🙏🏻

[@autumn.kitchen]

Yes you can do same day bake. After last coil, leave it proof until is puffy enough then follow with the rest of steps (tip out into pan etc)

[@nataliaharo1395]

hola autum. una pregunta SOY DE ARGENTINA , QUIERO SABER SI LA MASA QUE PONES EN LA BANDEJA DE VIDRIO CON TAPA ROJA LA LLEVAS A LA HELADERA/REFRIGERADOR ? O SE MANTIENE A TEMPERATURA AMBIENTE... GRACIAS

[@gabrielm8150]

temperatura ambiente y seria mejor que hubieras echo la pregunta en ingles por no decir que escribir con mayusculas en el argot informatico es gritar

[@dannshapiro1201]

What is the brand name of the bread knife you used ? Thanks

[@autumn.kitchen]

Is Kuhn Rikon 😊

[@tutibudiman1133]

How long everytime we left the dough?

[@autumn.kitchen]

Kindly turn on the subtitle for the full details

[@danielharrison2128]

hello …i tried this recipe and it turns great…thanks for sharing…i want to ask if I can keep the dough in fridge for more than 24 hours??is it possible!!!

[@autumn.kitchen]

Yes possible. But bread might taste more sour with longer fermentation