NO-KNEAD SOURDOUGH PICACCIA (Pizza + Focaccia) | Beginner-Friendly Recipe | 免揉天然酵種佛卡夏麵包

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  • Опубликовано: 12 дек 2024

Комментарии • 80

  • @DS-of4nt
    @DS-of4nt Год назад +2

    These are really fun to make and my teenagers eat 3-4 of them at a time. Don't worry about the lava rocks. You don't need lava rocks. You can use a pan of water in the bottom of the oven. Or you can use a spray bottle and mist the oven before closing it. Or you can totally forget to make steam entirely, like I did by accident today, but the bread still had an excellent texture -- crisp on the outside, chewy inside. Great recipe!

    • @SourlottibyAbby
      @SourlottibyAbby  Год назад

      Brilliant!! Yes that would work too! Thanks for sharing

  • @dazuotv
    @dazuotv 2 года назад +2

    Focaccia bread, a recipe for beginners, is very good, I will definitely try it 👍

  • @aychkay3534
    @aychkay3534 2 года назад +3

    I’m gonna try this! Such a great video! Thank you!!

  • @yntmabel
    @yntmabel Год назад

    The bread is delicious! Thank you for the recipe. ❤

  • @shirleyh3636
    @shirleyh3636 2 года назад +1

    Thanks for the recipe, I made using normal bread flour

  • @marylindsay4468
    @marylindsay4468 2 года назад

    Look superb Started the dough today..Beautiful to work with. Hope end result is half as good as yours looks.Thank you

  • @Timothynever
    @Timothynever 2 года назад +1

    I'm going to try this soon!

  • @Reinolds_Recipes
    @Reinolds_Recipes 2 года назад +2

    Cool stuff friend :) will try this soon.. thank you again for sharing, subscribed to your channel ☺️

  • @cheukyi34
    @cheukyi34 Год назад

    thank you. very nice!

  • @msvulcanlogic
    @msvulcanlogic 2 года назад

    This looks doable even on a busy schedule!

  • @leandertsang7717
    @leandertsang7717 2 года назад +1

    The Focaccia looks delicious and the recipe is also easy to follow for even beginners. Many thanks indeed! I really want to try the lava rock steam method. May I know where I can buy the lava rocks?

  • @faizaabrahams7386
    @faizaabrahams7386 11 месяцев назад +1

    How do I make sourdough starter please

  • @carlavanwezel8847
    @carlavanwezel8847 2 года назад

    Looks amazing!!! Cant wait to try it!

  • @cheihyin10
    @cheihyin10 3 месяца назад

    Can make this using foccacia dough?

  • @FCHappyBaking
    @FCHappyBaking 2 года назад +1

    Wow, this is a nice recipe and beautiful video. #Like200 and subscribed to your channel

  • @crazy0woobys
    @crazy0woobys 2 года назад

    Thanks for sharing this lovely recipe.. I had tried, but the results wasn’t as how it supposed looks like.. I’m wondering if it is because of the type of bread flour’s protein percentages I used wasn’t enough? I used normal bread flour.. may I know what types of the bread flour you normally would used for all your recipe?

    • @SourlottibyAbby
      @SourlottibyAbby  2 года назад +1

      Hi Jane, as long as its 11-12% bread flour its good to go. I normally use japanese/ bobs red mill artisan/ french flour for most of my crusties bread. In my opinion, I would say the fermentation plays bigger part instead!

  • @AisyahPutri-ik3yf
    @AisyahPutri-ik3yf 8 месяцев назад +1

    Hi, I have rebaked your recipe. The result is very good and tasty. So far nothing has failed. I'm glad you shared the recipe and the fun of sourdough.

  • @shirleyh3636
    @shirleyh3636 2 года назад

    Abby I wanted to put diced jalapeños in the dough. But I forgot and rested the dough in the refrigerator overnight. How can I do it now before I do the final shaping .thank you

  • @miftahulhanif9278
    @miftahulhanif9278 11 месяцев назад

    Hey.. thanks for the recipe. May I substitute bread flour to wholewheat flour? Thank you

    • @SourlottibyAbby
      @SourlottibyAbby  10 месяцев назад

      you may replace 10% of bread flour to wholewheat. however i do not recommend to replace completely

  • @jowind777
    @jowind777 2 года назад

    This looks so good! What if we don't have lava rocks? What can we do to substitute or adjust?

    • @SourlottibyAbby
      @SourlottibyAbby  2 года назад

      Please watch the video until the end, i have stated an alternative method :)

  • @蕭蕭-f8u
    @蕭蕭-f8u 7 месяцев назад

    請問天然酵種可以用波蘭種代替嗎?

  • @alicechao-ow1he
    @alicechao-ow1he 4 месяца назад

    如果沒有活性酵母要多少酵母粉

  • @chaneliza6075
    @chaneliza6075 2 года назад +1

    May I ask what's the purpose of performing the fold n coil?

    • @eszhun2296
      @eszhun2296 2 года назад

      Wondering the same. Why can't the same be accomplished with equally timed stretch and folds?

    • @SourlottibyAbby
      @SourlottibyAbby  2 года назад +2

      It is to help develop gluten in the dough during the bulk fermentation stage. It's similar to a stretch and fold in that it should be performed on the dough without removing it from its proofing container. In my opinion, it helps to build better strength compared to stretch and folds. Hope it explains!

    • @SourlottibyAbby
      @SourlottibyAbby  2 года назад +1

      Check out my explanation above.

    • @chaneliza6075
      @chaneliza6075 2 года назад

      @@SourlottibyAbby thanks.. Is there a guideline as to how many fold and coil, stretch and fold, etc and thr hours involved so that the dough will develop gluten good for a soft and fluffy bread?

  • @leswetnam
    @leswetnam 2 года назад

    You forgot to type the olive oil in to your written recipe at the sidebar. I am going to try this recipe today. Thanks!

  • @simliansee8922
    @simliansee8922 Год назад

    may I ask is that must use the steam method for this ? can we bake without the steam method? Is pizza stone necessary? is that to prevent overtake on the bottom?), If we do not have pizza stone, any other way to prevent it?

    • @SourlottibyAbby
      @SourlottibyAbby  Год назад

      Yes I'd recommend steambake for this recipe to create that airy and cripsy crust. However, if you do not have pizza stone you may bake in regular baking pan. As for steam, just preheat an empty baking tray and pour hot water when inserting the breads

  • @kaylatomie3690
    @kaylatomie3690 Год назад

    How long do you pre bake the extra batches to freeze? And how long do you bake after they defrost?

    • @SourlottibyAbby
      @SourlottibyAbby  Год назад

      I freeze them after baking all of them. Then only thaw and reheat whenever I wanted to eat them. It saves more time

  • @gaelleg7083
    @gaelleg7083 2 года назад

    Do you think I could substitute spelt for einkorn flour? Thanks!

  • @farhanahandroid
    @farhanahandroid 2 года назад

    Hi, I live in Singapore, temp is about 28-30°. During coil & foil, what does it mean if my dough is not that stretchy when pull up? Is it overproof or still needs to rest longer (I did mine 3x at 30 mins intervals).

    • @SourlottibyAbby
      @SourlottibyAbby  2 года назад

      Hi Farhanah, yes the dough needs to be rest longer. You may coil and folds when the dough spreads, some may takes longer or shorter than estimated time (45 mins to 1 hour etc)

  • @saimafaisal4430
    @saimafaisal4430 2 года назад

    nice recipe please share me starter dough recipe iam waiting thanks

    • @SourlottibyAbby
      @SourlottibyAbby  2 года назад

      Check out my sourdough starter recipe tutorial in my page here. I have shared the tutorial earlier (How to make Strong & Active Sourdough Starter).

  • @pattyinsandy
    @pattyinsandy Год назад

    What type of flour you use for shaping the dough?

  • @shirleyh3636
    @shirleyh3636 2 года назад

    Hi Abby, wondering if you can advise me, can I use French baguette flour?

    • @SourlottibyAbby
      @SourlottibyAbby  2 года назад +1

      Yes feel free to use it. Kindly adjust the hydration accordingly as french flour has lower water absorption level.

    • @shirleyh3636
      @shirleyh3636 2 года назад

      @@SourlottibyAbby Thank you

  • @yolanda6705
    @yolanda6705 2 года назад

    Hi Abby, is there any substitution for lava rocks? Or perhaps any other method if using convection oven like Unox?

    • @SourlottibyAbby
      @SourlottibyAbby  2 года назад

      I’ve mentioned in my video, you can bake without steam. Appreciate watching til the end xx

    • @westaussieeggs8867
      @westaussieeggs8867 2 года назад +1

      you can put a cast iron pan or any other old pan at the bottom of your oven when you preheat your oven and when you put your bread in pour some ice cubes to that bottom pan or just spray the oven with water when putting the buns in. There are many ways of steaming your oven.

    • @jowind777
      @jowind777 2 года назад

      @@westaussieeggs8867 Hi, do you out the cast iron pan directly onto the base of the oven? And it's from the start when we preheat the oven? Also, it doesn't have to be taken out when we put the ice cubes in? As in, the cast iron pan stays throughout the entire baking process? Thank you 😊

  • @reyhanismen7311
    @reyhanismen7311 2 года назад +1

    👏🏼👏🏼👌🏼👌🏼🌟🌟

  • @sue-annlau1264
    @sue-annlau1264 2 года назад

    Do you think it will work using discard?

    • @SourlottibyAbby
      @SourlottibyAbby  2 года назад

      Discards may have higher acidity, hence affecting the final taste of the product which means it might taste over acidic in my opinion

  • @m00nee12
    @m00nee12 2 года назад

    Hi Abby, what is the size of the borcam square dish you use

  • @elizabetheng9781
    @elizabetheng9781 2 года назад

    Hi may I know what is the size of your glassware?

  • @thianyaafaan2045
    @thianyaafaan2045 2 года назад

    老师,请问烤了可以放冷冻吗?还是发了面团放冷冻比较好?

    • @SourlottibyAbby
      @SourlottibyAbby  2 года назад +1

      可以。我平常都会多做几个!直接烤然后放凉,才放进保鲜袋里冷冻 。要吃的时候喷点水然后烘烤180C 5-8分钟~

  • @fatmatahhan2495
    @fatmatahhan2495 2 года назад

    ماهو الطحين الذي يجب ان استعله شكرا لكي عزيزتي

  • @sharonquau4330
    @sharonquau4330 2 года назад

    Can I do same day baking?

    • @SourlottibyAbby
      @SourlottibyAbby  2 года назад

      Yes absolutely. Skip cold retard continue to bulk accordingly.

    • @stacialeong
      @stacialeong 2 года назад

      @@SourlottibyAbby bulk accordingly meaning proof at room temperature for another 2 hours? Like what you would do when you have taken the dough out from the refrigerator the next day?
      Should we (1) divide the dough after about 3 hours then let ut sit ti proof for about 2 hours before adding the toppings? Or (2) bulk for about 5 hours then divide and add toppings immediately and bake straight away? Or (3) bull for 5 hours, divide, then proof again before adding toppings and baking. Any advice? Thanks!

  • @liliankchen
    @liliankchen 2 года назад

    I tried to make this with my 2 years old sourdough starter but they all puffed up like balls.😂 What did I do wrong? Please help!

    • @SourlottibyAbby
      @SourlottibyAbby  2 года назад +1

      Sometimes it happens! Don't worry, just press the middle of the dough wider and deeper. Allowing the dough to slightly stick more to the bottom so it will not puff up like balls!

  • @chu7171
    @chu7171 2 года назад

    請問火山石可在那裏購買?

    • @SourlottibyAbby
      @SourlottibyAbby  2 года назад

      我是在shopee 购买

    • @chu7171
      @chu7171 2 года назад

      @@SourlottibyAbby 好的,謝謝

  • @adriangrzymski3847
    @adriangrzymski3847 2 года назад +1

    looks a little... underbaked?

    • @westaussieeggs8867
      @westaussieeggs8867 2 года назад

      it dpends on the person who eats those buns, but I agree I like mine darker

  • @syafiqahsyarif3985
    @syafiqahsyarif3985 2 года назад

    subtitle bahasa indonesia kakak...