Hello from (also) Canada! I am very new to bread baking and tried this recipe a couple times without success. The problem seems to be that the dough did not rise overnight in the fridge. It also looks much wetter and less appetizing than in the video. First time I thought maybe the yeast was old, but the same happened with new yeast. Any tips? I’m thinking maybe the top shelf of fridge is colder and I should try placing the bowl lower…? Or just leave the dough even longer until it doubles in size. Thank you!
@alexchattwood8823 Hi Alex! Thank you for reaching out! What flour are you currently using? Not all flour has the same aborbency capacity. It may be necessary to reduce your hydration a little. Does the dough have the same consistency after mixing as the dough in the video? Or is it more wet? You are welcome to email me at babettesbread@gmail.com and we can troubleshoot. Would love to help you get it right. B
Hello from Kyoto,Japan. Thank you for your recipe. I was looking for recipe for focaccia, and I think yours is the perfect for me. Do you mind telling me the size of the pan? Thank you.
Thank you! Glad you like the recipe 😊 It is a 2/3 sheet pan. You can also split the dough between two 1/2 sheet pans, which will yield two focaccias which will be slightly higher/thicker than the focaccia I made in this video. Hope that helps! Happy baking 😊
Hello from (also) Canada! I am very new to bread baking and tried this recipe a couple times without success. The problem seems to be that the dough did not rise overnight in the fridge. It also looks much wetter and less appetizing than in the video. First time I thought maybe the yeast was old, but the same happened with new yeast. Any tips? I’m thinking maybe the top shelf of fridge is colder and I should try placing the bowl lower…? Or just leave the dough even longer until it doubles in size. Thank you!
@alexchattwood8823 Hi Alex! Thank you for reaching out! What flour are you currently using? Not all flour has the same aborbency capacity. It may be necessary to reduce your hydration a little. Does the dough have the same consistency after mixing as the dough in the video? Or is it more wet? You are welcome to email me at babettesbread@gmail.com and we can troubleshoot. Would love to help you get it right. B
Hello from Kyoto,Japan.
Thank you for your recipe.
I was looking for recipe for focaccia, and I think yours is the perfect for me.
Do you mind telling me the size of the pan?
Thank you.
Thank you! Glad you like the recipe 😊 It is a 2/3 sheet pan. You can also split the dough between two 1/2 sheet pans, which will yield two focaccias which will be slightly higher/thicker than the focaccia I made in this video. Hope that helps! Happy baking 😊
@@BabettesBread Thank you for your reply. Arigatoh.
Does 2/3 sheet pan mean 40.64 cm x 55.88cm?
Thank you in advance.
@@japangourmet4354 Yes, that's roughly the same size. This pan's exact measurements are: 41cm by 57cm
@@BabettesBread Thank you very much.