The EASIEST Bread Recipe Ever
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- Опубликовано: 30 сен 2024
- #cooking #food #easyrecipe #bread
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So no actual recipe? What's the point of this video again?
The funny thing is that it's actually genius that he doesn't provide a recipe. Not giving the recipe drives so much engagement in the comments which the algorithm loves. It doesn't matter that the engagement is because people are annoyed or not it just matters that they engage. That's why there's so much rage bait stuff these days. Drives engagement and clicks. It's super tiresome especially on content like this.
Give me the recipe! Even on an external site if need be.
@@tomh5094 I could show you 50 recipes for foccaccia on Google, but then I'd be showing you the secret of Google, and I'm not at liberty to do that.
All you gotta do is Google focaccia recipe, copy the dough, then go back to the video and do everything he does
Technique video, and bread awareness.
Bagwets😂😂😂😂
Where's the recipe?
Google "24h no knead bread dough" or "overnight no knead bread dough". They should all give you the same ratios
Flour, water, yeast, salt, Rosemary (thyme and Oregano is also fine). you need half the flour as water --> 500g flour =250ml water(but you dont need to measure that much just find a balance between), 50ml olive oil, 1-2TeeS. salt and 1Tee.S. sugar and 1/2TeeS. coarse salt.
Stir the salt into the cold water.
Rub the fresh yeast into the flour.
Gradually add the salt water to the flour and knead either by hand or with a food processor.
Add the sugar and olive oil to the dough and continue kneading. As soon as the dough is elastic and no longer sticky, cover and leave to stand at room temperature for 2 hours.
Then place the dough in the fridge for 24 hours.
Before putting the dough in the oven, leave it covered at room temperature for 2 hours.
Now brush a baking tray with olive oil and press the dough into the rectangular shape with your fingers. Leave the dough to rise again for 30 minutes.
Now press small dents into the dough with your fingertips. Pour olive oil and coarse sea salt into the fingerprints. The olive oil should cover the entire surface.
Sprinkle the focaccia with oregano and bake in a preheated oven at 180°C for 25 minutes until golden brown.
@@streichholz5386 goat
@streichholz5386 wow so nice of you! ❤ thanks!
Can you write down the stuff in the description?
No, because apparently it's not a recipe channel, it's a 'food porn' channel. I hate RUclips's algorithm for recommending low effort garbage like this.
thumbs down cause no recipe
"Back to the south of France to make Italian Focaccia" ☠️
'finger it just like our nona used to' 💀
No recipe!!!!! 😩😩
ingredients amount?
Nah... these videos are only to show off. Not actual recipes.
@@mikequantum9835By making thick, dense, burnt foccaccia?
@@blairhoughton7918 Do you see the recipe instructions anywhere in his post? Let me know if you find it, Im interested in cooking it.
@@mikequantum9835 I'd rely on one of the fifty recipes for foccaccia online. This one is designed more for clicks than success. Ignore the one that says to use two forks to stretch and fold, though, it's like a joke someone played on the author.
@@blairhoughton7918 OK, thanks for the advise.
What’s the actual recipe / ingredients amount?
Google sum ratios
Is there a recipe that goes with this please and thank you
Did he do a recipe? Looks great
This is why i finger my cutting board instead of my focaccia. Makes it way better.
Adam Ragusea enthusiast?
@@nisnast i hate everything that guy stands for.
I've been looking for a cheap alternative to ceramic tiles. I wish companies would adopt this. It's way stronger than ceramic, yet a small fraction of the price. Big tile right?
Ruthless sarcasm here 😂 the best roasts always go overlooked, I swear
This man slaps he should make a reaction channel
@@eattoast6378the best bread always goes overcooked 😂😂😂
Saltillo.
Big Tile scheming to keep us down
But you don’t give the recipe 🤬
Over baked…😢
And didn't even deep fry it once
Adopted kid
Oven baked
I will take every bread to umber. This isnt overbaked its flawless.
The man poured his yeast directly onto salt and tgis is still great!
Type of fool to call a medium steak raw
Can we get a recipe?
I know,he said he would put the recipe down below.may be we have to pay for it.
I'd have subscribed but I've noticed you mention supplying the recipe but I haven't seen any yet, I've watched two bread videos and no recipe to be found. Very bad form. 🤥🤥🤥
How can we make your recipes when you give us no ingredient measurements????? Very disappointing.
He completely forgot what makes baking hard 💀
How much yeast am i supposed to add bro
Recipe recipe please please
So where is the recipe?
Ok if it is so easy why don’t you give us the recipe like you said you would ??? 😮
We need a bread tutorial for this one.
Papa Meat has me traumatized. Thought you were cooking up a diaper in that thumbnail
yummy
I can't wait to give it a go
all the best 😊
wtf is a bagwut?
bro has to be trolling
Bread 👍
That crunch is so awesome
You make it look so easy to do and mega yummy. I'd be willing to taste test!!!!
I really like the way your focaccia bread comes out. Idk why mine in the past doesnt get crispy enough, or like the right texture all thru,i think its my crappy oven.
My recipe needs to be improved too.
Bread is easy to make just takes time
Please somebody let me know what kind of portable stove heating element thing that he's using
Lol
Reupload after reupload, what am I missing?
Where is the recipe?
I too love bagwats
That’s over baked
french bag wet
Ba-gouete???????
Lies you want to dump a lot of olive oil for said bread that I won't attempt to spell correctly. We know the truth so Kai Senpai tell us the truth.
Bag wets?
what is the cooking element you are using
Hubris.
It's a Bluetooth cooktop completely wireless
Recipe please
No recipe?
Does anyone wash their flour before they use?
wtf?💀
Me
I like to not only wash my flour but I've been known to put it on second rinse.
You kid, but Chinese Cooking Demystified has a video about doing that to remove the starch to get wheat gluten.
"Foccacia" was derived from the curse word uttered after the failed attempt at making a baguette! 😅
Just kidding, Italians! I know you're already riled up! 😉✌️
tiny bit of OO? what
It's Extra Virgin sarcasm.
@@blairhoughton7918hm i can see I completely missed that now. I have seen chefs use the same wording seriously with the same amount lol
This Italian slander made me throw up in my mouth a little
Why can't I find a dude like 🤭
All the good funny guys far away
And taken
nah im here
Whats that thing called he puts on the table to cook food, looks like a stone coaster
I found the recipe in his full version video.
gonna try this also first!
Bro made affordable body armor💀
Awesome no stupid glasses
You need special flour otherwise there are no bubbles in the end. I tried many different flour types 🤷🏼♀️
Sorry if this is a stupide question - but did you try switching the yeast or or add more? Also - I used to heat up the milk/water to dissolve the yeast way too much and that killed it.... The dough likes a warm place to grow thoug...
All that said - usual white flour (without any othet ingerdients like bakingsoda ect. Added in allready) should do the trick just fine....
Wish you lots of success on your further bread-making journey!
Good friend of mine, Ol Erb Oil.
You only repost now?
Recipe?
Wait a sec, 24 hours? Won't the dough over ferment and go sour? Or do you put it in the fridge? Also, fully covered? My understanding is that it needs oxygen, so it shouldn't be fully covered.
Yea that is weird. If you're going 24 hours that is very excessive unless you're either refrigerating it the whole time and letting it proof out of the fridge before baking. Or if you don't want to refrigerate anything at any point you can make a biga (which is a dry fermented sample dough, which you can keep out to ferment overnight), then you mix it in with the larger batch of regular dough. To be fair I haven't tried his way of making it but it's definitely not the standard.
@@oliverdaou8353You can ferment it 4 hours at room temp and it comes out pretty much like you left it overnight in the fridge.
@@oliverdaou8353
It's completely normal to leave it 24 to 48 hours, it develops the gluten - look up autolysis
Research before commenting
Reupload 😞
Fun thing is I got a haircut today
when you post a recipe;. will subscribe. otherwise josh wiessman has my limited # of subscribes. and like buttons
You have low, low, low standards...
🤤
"Tomorrow we're going to the Costco in Raleigh, NC to make some French croissants"
Costco.... I love the way rich people throw their money away.
“Baguette”?
For some reason, he said "bagüette".
😂
pov: you failed to make a youtube short because it exceeded the 1 minute limit
Looks delicious 😋
Have you done any recipes considered to be Mediterranean food?
Just wondering.
Stir the salt into the cold water.
Rub the fresh yeast into the flour.
Gradually add the salt water to the flour and knead either by hand or with a food processor.
Add the sugar and olive oil to the dough and continue kneading. As soon as the dough is elastic and no longer sticky, cover and leave to stand at room temperature for 2 hours.
Then place the dough in the fridge for 24 hours.
Before putting the dough in the oven, leave it covered at room temperature for 2 hours.
Now brush a baking tray with olive oil and press the dough into the rectangular shape with your fingers. Leave the dough to rise again for 30 minutes.
Now press small dents into the dough with your fingertips. Pour olive oil and coarse sea salt into the fingerprints. The olive oil should cover the entire surface.
Sprinkle the focaccia with Rosemary or oregano or Thyme and bake in a preheated oven at 180°C for 25 minutes until golden brown.
Why did the Baker have brown hands ?
He kneaded the 💩