Try This Next Time You Make Focaccia | How to Ferment Dough in the Fridge

[@ChainBaker]

📖 Find the written recipe in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵️ www.flickr.com/groups/chainbaker/

[@moonriverman9515]

Don’t let your ego stop you guys from learning. The Yeast isn’t make bread but you make bread. Thanks a lot Mr.Charlie for the best tutorials ever..

[@ChainBaker]

Hell yeah! Legend! 😉

[@mr.pizzamarlon]

I'm part of the cold fermentation team myself. 🥶 I keep it super simple when making pizza 🍕 I throw all the ingredients together in a bowl, mix well until no loose flour. Rest for an hour and shape into a ball, place in oiled container until next day/s when I am ready to stretch and bake it!

[@didanz100]

Yes I have started to use this method. Also freezes well and it improves the dough even further.

[@usharege]

I am reminded of a video by Julia Child which I had seen when I was in the U,S, in 1999.She had done it similarly. First rising the dough outside. then putting the risen dough in a square corning ware ,covered it after arranging half cut stuffed olives on the top, and kept in the fridge for overnight. Next day removed the dough from the fridge, sprinkled sea salt after bringing it to room temperature.Then baked it foor 20 minutes. My grandson used to love it.Thanks for the recipe.

[@arnoldkotlyarevsky383]

I know you already do so much, but I have a request (while you still feel like doing focaccia recipes). Can you do a video on ligurian focaccia? It is really thin and light and is finished with a salt water brine before going in the oven. Looks like it gets baked on a half sheet tray. Thank you so much for all you do. Seriously. You are genuinely the best youtuber when it comes to bread.

[@ChainBaker]

Can't have too many focaccia recipes! I have added it to my projects list. Cheers, Arnold!

[@davidstorton910]

Jeez you're a class act, your bread is BRILLIANT

[@ChainBaker]

🙏

[@hellequingentlemanbastard9497]

Since Pine-nuts have become extremely expensive over the years, I started to roast Sunflower seeds in a dry pan and use those instead. Gives a lovely flavour.

[@madguitarist63]

The focaccia I made yesterday was good, but I'm going to try the cold fermentation to add some depth of flavor. I also like to knead some dry herbs into my dough for a little added flavor 😋

[@cidercreekranch]

With focaccia we go the deep pan pizza route using soy chorizo, peppers, red onions, garlic and dabs of BBQ sauce. It gets baked in a hot oven, 450 F, with lots of olive oil in the bottom of the pan. Makes for a crunchy exterior and a very soft interior. :)

[@cassityart7001]

Love this bread! We used this bread for catering in a round extra large loaf as a giant sandwich cutting across it filling it with a variety of meats, cheeses and fresh chopped chutneys then into slices like a pizza. Super beautiful presentation and always the first to disappear. Lovely.

[@andybonneau9209]

Love your tutorials. I use cold bulk fermentation for any bread recipe that I want to be soft, like hamburger buns. Preferment are now part of my regular process.

[@koubenakombi3066]

Keep baking, Charlie! You bake, we learn & salivate!

[@gorbalsgal]

Just made this. Absolutely fantastic. It was eaten so fast I didn't get a picture but I will be making this again soon.

[@Momofatts1]

Thank for the next bake recipe. I'm going to start today and bake tomorrow

[@elljayq1304]

Love making Focaccia! Cheese and olives is my fav.

[@dollymarcum7258]

Your recipes never disappoint ❤

[@aneasygoinguy]

Chef, thanks for doing this recipe. For 8:30 minutes, I was back in my Italian mom's kitchen. 😪 I will be making this recipe.

[@allisumskye]

Looks mouth watering delicious, I'll definitely need to try this. Thank you for sharing, I've always enjoyed watching the process rather than reading from a recipe book. You're videos are fabulous. 👍🍞🍕💕😘

[@ChainBaker]

Thank you :))

[@oldvlognewtricks]

That topping combination looks amazing!

[@SkepticallySound]

Deep pan pizza was the first thing I thought of! The dough is just the base for flavortown.

[@louannejones2304]

I love the old fermented process!

[@edmonda.9748]

great video, this is a must try recipe, never tried cold and long fermentation before

[@juanmartinreborati7928]

Oh man!... I must try this one Thanks! Cheers!

[@maine9319]

Yum yum yum 😍 you explain it so well that's easy for beginners to follow thanks for making this channel

[@alinapala]

Baked it yesterday. Perfect recipe! A couple of weeks ago I tried the quick focaccia recipe, which was trully delicious, but I think I liked this one better.

[@austinhoward6557]

The editing in this video was fun! It was unexpected and cool to see a snap and cut edit. The bread looks good too, I just gotta get a pan and try it out.

[@ChainBaker]

Cheers! Any pan will work.

[@amany4sweets95]

You are the Master of Baking 🙏

[@ChainBaker]

Everything I know is on this channel, so you can bake just as well if you follow along 😎

[@philjones5728]

Great focaccia. It made me really hungry watching this video! I will definitely try the baked garlic as I have not done that before.

[@swc2019]

Looking forward to trying this; it looks absolutely delicious! Thanks again for a great, helpful video.

[@cosimopastia8389]

As always, very knoledgeable, thx m8.

[@didanz100]

I have switched to cold fermentation after four decades of bread making. Thx

[@lisaboban]

Thanks!

[@ChainBaker]

Cheers! :))

[@Jeepy2-LoveToBake]

I was hoping this would be the next video!! Guess what I'll be baking in the next 24-36 hours??? Thanks so much for sharing this recipe. Is the Lloyd's pan the same one you use for the Sticky Buns?

[@ChainBaker]

I can't wait to see it! 😁 It is the same pan. I love it. I wish I could come up with more projects I could use it for 😄

[@Jeepy2-LoveToBake]

@@ChainBaker I ended up getting four of those pans, so I could bake multiple batches of sticky buns at one time - now I can bake four focaccia at one time :).

[@ChainBaker]

When the world is ending you'll be baking for the whole neighborhood 😁

[@Jeepy2-LoveToBake]

@@ChainBaker 😁😁❤️❤️👍👍

[@gonzoducks8]

Here is a project for you and your pan. Detroit style pizza. You won't have access to Wisconsin Block cheese, but you can just use cubed up dry mozzarella.

[@Cieloazul85]

Love it. Can't wait to try it 🤩

[@AGreen-nx7tg]

I cold ferment my focaccia for 3 days .. it’s the best bread I’ve ever had,

[@marjamerryflower]

Hello ChainBaker, finally i managed to follow a recipe...for once. I love this one. Using wholemeal speltfour. And a bit of oats because the dough is so wet i can't handle it. But for the rest i faithfully follow your recipy ;-)

[@ChainBaker]

Awesome! 😍

[@doraharrison1642]

this looks so good, thank you for sharing, I love your videos, you explain everything so well !!!!

[@donboehner6005]

I will try this for sure!

[@Reinolds_Recipes]

You are a great chef! Would move to taste that :) keep sharing to the world!!! Thanks ❤️😃

[@suseelas1555]

Hi Charlie, Stumbled onto your amazing page today! I'm speechless at you phenomenal culinary skills. Is it possible to use only whole wheat flour? Actually its whole wheat chapati flour as l'm in Sri Lanka.

[@ChainBaker]

Try this kzbin.info/www/bejne/fH-rpXaMm615ea8

[@gorbalsgal]

Absolutely 👌 Tastes amazeballs. It freezes well too. Love your channel. have learned oodles. Thank-you. Do you 'stove top" breads. I'm a Scot. Been gifted a 'girdle' bakestone but need recipies for yeast breads and or scones like soda, potato, wheaten.

[@ChainBaker]

A few of the breads in the Flatbreads & Crackers playlist can be made on the stove. I got an English muffin recipe and crumpets on the channel too :)

[@ayresysarmy4044]

Hey Charlie, I believe the reason it's tearing is because you shaped it straight out of the fridge. I would leave it out of the fridge to come up to room temperature, then do the first shaping. This time could be taken off the overall proving time.

[@SincerelyYoursWill]

Never made Focaccia, so this was cool learning how to do this using cold-fermentation too. I'll have to put it on my to-do list! And on a tangent note...the spatula that you use @ the 1:55 mark caught my attention. I've been looking for a smallish spatula with a metal handle like yours. Would love to learn where you might have gotten it - as I'm on the hunt for one myself. Again, thanks for sharing your expertise and educational informative vids with us! It's helped answer questions that always pop up.

[@ChainBaker]

Go for it! You'll love this bread 😁 you can find that little spatula in my Amazon storefronts linked below my videos.

[@SincerelyYoursWill]

@@ChainBaker When I make this, I'll definitely will have this video instructing each step of the way! And I checked out your linked Amazon page, and found that lil spatula!! You have NO idea how hard it was to find this using search words like little or small spatula lolol so Thanks again!!

[@phamthuthuy1330]

Thanks, thanks and thanks

[@JohnMacGregor-v7e]

Do you use the whole wheat flour for taste purposes? Strength? Another reason? Thanks as always! You rock!

[@ChainBaker]

Only for taste and texture :)

[@DANVIIL]

Looks great!

[@mikesbasement6954]

Love this! Going to get some started tonight. Could you use AP flour and some corn meal instead of whole wheat? I wonder what that would be like. Hmm.

[@ChainBaker]

It should work just fine I'd say! :)

[@yampastewastaken]

Slightly dumb question - is there a difference between fan on and fan off? Does it somehow affect the browning of the bread because my focaccia always turns out pale :( Love the recipe!! And all your videos are so helpful, so glad to have discovered your channel!

[@ChainBaker]

It browns more quickly and evenly with the fan on. Increasing the temperature by around 10% should have a similar effect ✌️😎

[@alexandersalamon7242]

I love it!!

[@paulafigueiredo1745]

Hi Charlie, I’m new here. I’ve have seen your recipes, and they are really mouthwatering. Do you know how to make the Portuguese bread recipe called “Bolo do Caco” ? It’s from Madeira Island, and its really good. Thank you and keep the good work 🙏

[@ChainBaker]

I will add them to my future projects list. Cheers for the suggestion Paula ;)

[@paulafigueiredo1745]

@@ChainBaker - Thanks Charlie

[@sharg0]

I feel an urgent need to try this!

[@ChainBaker]

Do it! 😄

[@margritkaminsky1470]

Thank you. An Italian pizza baker told me that they put their dough in the fridge over night.

[@duncanjames914]

This looks superb! Question: Generally speaking, does high hydration and strong (i.e >13% protein) flour the secret to an open crumb?

[@ChainBaker]

Not necessarily. Weaker flours can also produce crumb like that. But strong can take more water and more water means more open crumb structure.

[@duncanjames914]

@@ChainBaker Awesome - thanks for the tip!

[@kkiissssiikk]

This focaccia looks out of this world!!! 😋 But too much work with those toppings. I think I would be eating them half way to focaccia happening . Lol.

[@mimiashford5544]

When, and how, did you add the pesto thats shown in the final baked & cut bread?

[@ChainBaker]

Spooned it on for the picture.

[@veljkozrnic3897]

If i can ask, it would be great to see this recipe converted to the no knead method - is it possible? How does the change affect it?

[@ChainBaker]

Yeah just fold it a couple times instead of kneading. I will soon publish a no knead focaccia recipe btw!

[@veljkozrnic3897]

@@ChainBaker thank you for all the efforts you put into this channel, it's amazing! Easily my top subscription!

[@mohdjuraij13]

Hey Charlie, I need some clarification on incorporating the oil into the dough. Can I use a stand mixer to mix the dough and incorporate the oil too? How can I overcome the warming of the dough due to long kneading time and machine use

[@ChainBaker]

Use a mixer. I have since found that the dough does not heat up that much more. This video might be helpful - kzbin.info/www/bejne/l2HWk5mNh82Gi5o

[@mohdjuraij13]

Thank you so much Charlie. I watched the video and it helped. I was not sure about folding the oil into the dough using a mixer but I did it anyway and the result was not a strong dough like yours, it was very loose. I did 4 folds at 5 minute intervals to build some strength. Overall the bread came out nice but not very good. Lots of love from India😊❤️

[@henrytheturnip]

I want to try this to take in to work and share with colleagues. The final proof is the problem! Can I do the final 3 hour proof the night before and then put it back into the fridge, or will it over-proof and collapse?

[@ChainBaker]

You can put it in the fridge right after final shaping and with any luck it will not over proof 😁 should be ok! Just cover it well or else it will get a thick dry skin on it.

[@mikesbasement6954]

I'm not sure how difficult it is, but it would be great if your website had a "printer friendly" version of the recipe that could be printed without all the pictures and stuff. Thanks for the great videos!

[@ChainBaker]

I'm working on it! :)

[@dovertorres6736]

Delicious, but, at what time did you add pesto?

[@ChainBaker]

Just before serving it

[@henrytheturnip]

I would love to try this but I can't knead, shoulder injury. Can I use a stand mixer for this?

[@ChainBaker]

Use the mixer for sure. It will be even better!

[@awdooda]

Thanks for the video, will try soon. But Hey the recipe link doesn’t work😅

[@ChainBaker]

It should work any minute now 😉

[@michaelfedora]

How do I go about using sourdough starter instead of yeast? I make your sourdough focaccia regularly but once preferment (edit: I meant levain here, I confused the two) is ready there's no turning back. Slowing it down would be really good...

[@ChainBaker]

Specifically for this recipe it will be up to your starter. Some don't perform well when refrigerated right away. Some can be chilled right after mixing. I would make a leaven with 20% of the total flour and then perhaps leave the dough out for 1 hour before refrigerating it.

[@michaelfedora]

@@ChainBaker I meant to say levain in my initial comment not preferment, I confused the two, but I think you got what I meant anyway. Thanks for your reply Charlie. Now, when you say to use 20% of total flour for my levian - is using more flour more beneficial to the cold ferment process later? When I'm making your sourdough focaccia I'm using a 100% hydration starter as a whole levian instead of just making it with just 10g of starter (I like it sour) so it's more like 40% of total flour. I guess, my question is then, would it be ok to do the final 4th proof (from your original sourdough focaccia recipe) in the fridge overnight and how long can I keep it there? Or will it overproof? Sorry if I'm making things sound confusing... 🤷‍♂️

[@asliceofnewjersey7614]

Looks great! Check out Detroit Style Pizzas-they’re similar to this, baked in Lloyd Pans and have a caramelized cheese crust around the edges. Really popular here in the states.

[@Jeepy2-LoveToBake]

I made a Detroit Style Pizza (for the first time) using one of the four batches of the cold-fermented focaccia dough. My family loved it. If you signed up for Charlie's Baking Buddies, I posted photos of the focaccia and pizza.

[@markm7856]

😁 thanks!

[@田井中圭]

I'm trying to your recipe. i just experimental with 00 flour. i just wonder that final fermentation doesn't need cover?

[@ChainBaker]

The oil protects it ✌️

[@DavidWright-e9i]

What is the approximate temp of your refrigerator?

[@ChainBaker]

5C (41F)

[@sbettybop]

the link to the recipe doesn't seem to work?

[@ChainBaker]

It does that sometimes. Should work any minute now

[@waynewayne377]

..ChainBaker....if I use this Focaccia recipe for a pizza will I have to adjust it ? ...thanks...ww...

[@Jeepy2-LoveToBake]

WW, I made four batches of the cold-fermented focaccia dough and used one of them to make Detroit Style Pizza (the only thing I did different was "flatten the dough" before applying the toppings - I felt bad doing that to the dough, but it puffed up perfectly for the pizza) - it turned out very nice for a first attempt - family loved it!!

[@ChainBaker]

Yep, what Lan said. No need to adjust anything. Just add the toppings and bake away :)

[@cloudtam9931]

Can I skip the kneading, and fold it 1~2 times more instead? 🙏🏻 Kneading a wet dough is terrible. 😓

[@ChainBaker]

You could try try that. I would suggest using less oil in that case 👍

[@Quibus777]

oooh so close to that forst yt button, cool. You really should do a collpab with bake with jack, bake bread your signjature style (you, making temp right before proofing, Jack, on the other hand getting the temp around room temp before proofing, its really two different styles of doin gt (both work, as most stuff that is proofed is just nice :) ) If you fel shy i'll send the two of you an email to get it going, would SO much love t see this :)

[@Quibus777]

Email to you and Jack send, I so wish you get a collab going :)

[@ChainBaker]

People keep saying that 😄 but I'm not up for collaborations. It's just me and that's how I like it ;)

[@Quibus777]

@@ChainBaker Well i hope you guys can read throught the typos and still do it, i'll see, hope is a powerfull thing :) Since corona it has been nasty with all the "hipster-sourdough-lockdown-bakerrs" As I emailed, Jack and yourself are in a league of your own, and both residing in England, AND both experimenting, AND both true to yourself, it really is a match made in heaven since the basic temperature flow is kind of the only thing that separates you, no better way for a cool experimental vid about that. I really think it would push both channels up, and for the two of you you both deserve it imho.

[@HeyWatchMeGo]

@@ChainBaker Agree. Collaborations end up being too much talking/and less about instruction. I think one of the reasons your channel is so popular is that it's all straight to the point, clear and concise.

[@annameyerson8506]

please make a no kneed focaccia

[@ChainBaker]

kzbin.info/www/bejne/fH-rpXaMm615ea8si=2o_NmbTumnBia8y8

[@sheilam4964]

👍👍👍👍👍

[@martin_mue]

Ha, that is funny just as I think about making a focaccia tomorrow you post a new video about it.

[@cloudtam9931]

Btw, can't find the recipe by clicking the link. 😱

[@ChainBaker]

It should work any minute now.

[@cloudtam9931]

@@ChainBaker thx a lot 🙇🏻‍♀️

[@JohnDoe-mu4ts]

90% i do cold fermentation... :)

[@CJB_B95L]

In my humble opinion, 6C is too warm for a refrigerator, possibly dangerously warm. But I’m just an internet stranger. Anyway, on to make some bread.

[@ChainBaker]

6c is not that warm. The legal upper limit in commercial kitchens is even 8c.

[@christopher5855]

Its so weird because I have slight Trypophobia so focaccia looks so disgusting and unappetizing to me but yet tastes so good. Like honeycomb doesn't bother me at all but looking at the Surinam toad is nearly vomit inducing.