Looks fantastic. Now that I’ve got a lot of mistakes eliminated for my sourdough thanks to your guidance I’ll be trying this very soon. Appreciate your knowledge sharing
Really great tips.. So often, it is these little things that make a huge difference..you make it look so easy. 😊 They all look delicious 😋 . Really appreciate your explaining every step.. 😍😍..Yummo!!
I use a KitchenAid Artisan Bowl Lift, at the end of the 5min salt add cycle on medium I drizzle a small amount of extra virgin olive oil on the side of the bowl and immediately switch off. This creates a nicely oiled dough ball that slides out of the bowl into the proofing tub and save me hanging on to the 2kgs of dough while I scrape it down. I also spray the tub with a very light mist of spray oil
Great technique! I used to do it very similar before my spiral mixer. I have the same mixer, and I would have the dough almost to the top of the bowl! Sometimes I would not pay attention and dough would go up into the hook section and it would take me ages to clean it out 😂
@@urbantreats_sydney 😂. I also don’t put generous amounts of olive oil in the tray as in a fan forced oven the base doesn’t get hot enough to brown. Maybe if a placed in a pizza stone it might work. FYI I took a slab to my sons art exhibition at uni and everyone loved it
@jeff547943 when you bring focaccia anywhere you become the celebrity of the party 🎉 Ive used both stone and steel stones in my home oven, they both really help to keep the ovens temperature constant and give that extra oven spring to your breads
I'm always intimidated by foccacia, simply because I don't understand what it supposed to be like, texture-wise 😂 but I'm comfortable enough with sourdough viennoiserie and typical crusty bread 😊 seems nice for brunch. thanks, maybe I'll try someday
@@urbantreats_sydney thank you very much… also what is the brand of your bread knife? I have a bread knife but I’ve had it for a long time and it’s not cutting my nice crunchy sourdough bread .. the knife that you use looks really nice
75% rise is based on dough temperature and also balances flavour. In colder weather I will proof longer and in summer less, especially if I am going to put the dough in the fridge. Actually you have given me a good idea for a video to explain this in better detail
@magdalenarzeplinska alot of it depends on temperature. But let's say your dough is warm, at 50% it would be nice and fluffy and 100% would be over proofed. If your dough is cold, 50% could be dense and 100% nice and fluffy
My next video will be a sourdough baking guide! I'll share my top 10 tips for baking sourdough.
The olive one yummmm
Olive is my favourite focaccia, I love it with sun-dried tomatoes too
That olive and tomato looks absolutely Devine ❤
Well done !
Thank you! 🙏
Omg mouth watering 😍😍😍😍😍
Thank you! 😊😊
Looks fantastic. Now that I’ve got a lot of mistakes eliminated for my sourdough thanks to your guidance I’ll be trying this very soon.
Appreciate your knowledge sharing
My pleasure and good luck! 👍
Really great tips.. So often, it is these little things that make a huge difference..you make it look so easy. 😊 They all look delicious 😋 .
Really appreciate your explaining every step.. 😍😍..Yummo!!
Thank you my pleasure!
@@urbantreats_sydney 😊
I use a KitchenAid Artisan Bowl Lift, at the end of the 5min salt add cycle on medium I drizzle a small amount of extra virgin olive oil on the side of the bowl and immediately switch off. This creates a nicely oiled dough ball that slides out of the bowl into the proofing tub and save me hanging on to the 2kgs of dough while I scrape it down. I also spray the tub with a very light mist of spray oil
Great technique! I used to do it very similar before my spiral mixer. I have the same mixer, and I would have the dough almost to the top of the bowl! Sometimes I would not pay attention and dough would go up into the hook section and it would take me ages to clean it out 😂
@@urbantreats_sydney 😂. I also don’t put generous amounts of olive oil in the tray as in a fan forced oven the base doesn’t get hot enough to brown. Maybe if a placed in a pizza stone it might work. FYI I took a slab to my sons art exhibition at uni and everyone loved it
@jeff547943 when you bring focaccia anywhere you become the celebrity of the party 🎉 Ive used both stone and steel stones in my home oven, they both really help to keep the ovens temperature constant and give that extra oven spring to your breads
Nice video
Love de vault boy that appears 😅
Thank you! I love my bobblehead! Got him with the fallout4 game many years back 💚
delicious!!thanks for the great video!
Thank you! Much appreciated 💚
I'm always intimidated by foccacia, simply because I don't understand what it supposed to be like, texture-wise 😂
but I'm comfortable enough with sourdough viennoiserie and typical crusty bread 😊
seems nice for brunch. thanks, maybe I'll try someday
It all depends on what you like. I prefer slightly open crumb and a crusty crumb
Awesome video
Thank you! 👍
👍
👏👏👍👍
What’s the difference between this style of focaccia and the Australian Sauer's Bakehouse Spelt Turkish Bread
Not 100% sure but googling the ingredients it has alot more ingredients and preservatives. This is fresher homemade focaccia
@@urbantreats_sydney oh okay. Well, this focaccia recipe is fantastic. I baked my focaccia. Looks great. Waiting for it to cool
@jeff547943 awesome thank you! I've got some focaccia I'm about to put eggs on right 🤣
Hello, may I ask what type of olives do you use?
Hello! Kalamata olives
@@urbantreats_sydney thank you very much… also what is the brand of your bread knife? I have a bread knife but I’ve had it for a long time and it’s not cutting my nice crunchy sourdough bread .. the knife that you use looks really nice
@SherrieSherman my pleasure! Not sure the brand of the knife I've had it for many years, it's a common knife in most bakery supply stores
@@urbantreats_sydney OK just thought I would ask because when I see you cutting your bread I could see like a logo on the blade
@SherrieSherman I'll have a look when I get home for you, used it all these years never noticed the logo 😂😂
Why do you ferment to 75%? Where do these percentages come from?
75% rise is based on dough temperature and also balances flavour. In colder weather I will proof longer and in summer less, especially if I am going to put the dough in the fridge. Actually you have given me a good idea for a video to explain this in better detail
@ What will happen when you ferment for examply 100% or 50%?
Whether it depends on hydration either or not?
@magdalenarzeplinska alot of it depends on temperature. But let's say your dough is warm, at 50% it would be nice and fluffy and 100% would be over proofed. If your dough is cold, 50% could be dense and 100% nice and fluffy
@@urbantreats_sydneyAre bubbles of activity on dough when is 50% bulk fermentation, 75% or 100%?
@@urbantreats_sydney Thanks a lot. 😀❤️