Video

I just gained 6 lbs watching this amazing video

Not on the bread, inside the bread!!!!!!!

Extremely underrated

Danke für dein tolles Rezept ❤

In Mexico we know these as "torcidos", which could be translated to "twisted", soooo addictive 🤗

𝕊𝕠𝕦𝕣𝕕𝕠𝕦𝕘𝕙 ℙ𝕒𝕟𝕖 ℙ𝕚𝕫𝕫𝕒 𝕨𝕚𝕥𝕙 𝔹𝕦𝕣𝕣𝕒𝕥𝕒 𝕋𝕠𝕞𝕒𝕥𝕠 ℂ𝕠𝕟𝕗𝕚𝕥 🍅 Indulge in the savory delight of homemade Sourdough Pane Pizza with luscious Burrata & Tomato Confit! 🍕 This easy-to-make recipe combines the rustic charm of freshly baked bread with the rich, caramelized flavors of slow-cooked tomatoes and creamy Burrata. Perfect for a cozy night in or impressing guests, this dish is sure to please! I made this easy recipe with simple ingredients with my All-Electric OONI VOLT 12. Just plug in and bake! Experience the joy of baking and the incredible taste of homemade pizza right from your kitchen! 🅡🅔🅒🅘🅟🅔 Main Dough : (Makes 2) 150g 00 Flour 30g Levain 98g Water 3g Salt Tomato Confit Ripevine Tomatoes Extra Virgin Olive Oil Fresh Herbs ➡️ Mix everything together until fully hydrated Rest for 30 min. ➡️Do 1 set of stretch and fold, rest 30 min ➡️ Do 2-3 sets of Coil fold, with 30 min rest in-between each set. ➡️ Cold proof in the fridge for 12- 48 hours On baking day ➡️ Remove dough from fridge and divide into 2 portions ➡️ proof until double. ➡️ Tip the dough out onto a bed of semolina flour. Flatten into a flat round disc and drizzle some olive oil ➡️ Bake in Ooni Volt 12 at 425C for 90 secs If using home oven, bake in preheated oven at 250-270C for 3-5 min. ➡️ Enjoy the freshly baked pizza bread with Burrata and Tomato Confit! M

Wow 😢😅

Could yoi share the recipe?

Just a question can you knead the dough by hand?

If anyone makes this please tell us how it tastes!!

I wanna make this so bad. You inspired me to start making sourdough things and I've been using your recipes and they're delicious

I’m using my Brod & Taylor Proofing Box. Please send me a message or leave a comment to receive the exclusive discount link! 🅡🅔🅒🅘🅟🅔 𝘚𝘵𝘪𝘧𝘧 𝘚𝘸𝘦𝘦𝘵 𝘚𝘵𝘢𝘳𝘵𝘦𝘳 (takes ~8h to peak at 25C) 50g Starter 50g Flour 20g Water 20g Sugar 𝘔𝘢𝘪𝘯 𝘋𝘰𝘶𝘨𝘩 230g Bread Flour 65g Milk 40g Sugar 15g Raw Honey (optional) 1 Egg + 1 Yolk 70g Butter 4g Salt All of Sweet Stiff Starter 🅜🅔🅣🅗🅞🅓 ♡ ➡️ Hold the butter and knead the rest of the ingredients together until fairly strong. Add the butter gradually and knead until you get a nice window pane. TIP : use cold ingredients as the long kneading process will warm up the dough. If the dough gets too warm, stop the kneading process and store the dough in the fridge for 15 min before continuing. ➡️ Proof the dough until double. ➡️ Let the dough rest in the fridge overnight. ➡️ Degas and divide the dough into 3 equal portions. ➡️ Shape into sandwich loaf as shown in video. Proof until the dough reaches 3/4 of the tin height. Proof until the dough reaches 3/4 of the tin height. ➡️ Brush with egg white and sprinkle some almond flakes and pearl sugar. ➡️ Preheat and bake at 185C for ~ 35mins. ➡️ Best enjoyed when warm or lightly toasted!

are you supposed to ever discard the soughdough?

Do you have a recipe?

Do other people knead their focaccia?

Same, Im a newbie and confused. Id love to get better at making sourdough breads. How did you make it so soft? And how do you use the sourdough starter in place of the yeast packets, also like how to you make sourdough not taste sour if you want a sweet bread like Brioche. I think Brioche is sweet?

Could you please write to me from where could I buy bread proving appliance??

I love it 😻 I’m going to make this Thanks 🙏

Total newbie. So do you add sourdough starter into anything in place of yeast and then it’s considered sourdough? I’m just confused

You should have shown the inside of crust.

What does it mean to feed twice daily? Like feed every twelve hours or double the feed?

Doesn’t your starter starve when not feeding it at a 1:1:1?

Very easy to understand. Thank you very much. Do you have any pancake recipes using sourdough?

This is the best recipe I tried so far! I have been making it for 3 times already😋 You can add crushed garlic in the dough for more aroma😌

beautiful! so neat.

Korean?!??! You mean African 🫤🙄

That's shakoy in the Philippines

jade Yessssss absolutely 💯 delicious 🇨🇦 ❤❤❤

this is such good news! is it refrigerated?

In Brasil, we call this "cueca virada" it's like "twisted underwear" hahahahahaha

Thanks for this❤❤❤❤❤

yum!

Korean Donut Twist Kkwabaegi 🅡🅔🅒🅘🅟🅔 Stiff sweet starter (use at peak) 30g starter 100g flour 40g water 25g sugar Main dough : All of sweet stiff starter (or 5g instant yeast) 300g Bread Flour 50g Glutinous Rice Flour (can substitute with bread flour) 45g butter 40g white sugar 240g milk 1 egg 6g Salt Sugar coating : 1 teaspoon cinnamon powder 100g sugar Oil for deep-frying 🅜🅔🅣🅗🅞🅓 ♡ 1. Mix everything (except the butter) together and knead until the dough is strong and fairly elastic. 2. Add the butter in small cubes gradually and knead until window-pane. 3. Rest the dough until double. I use my Brod & Taylor proofer at 28C 4. Degas and divide the dough into 16 equal portions and roll them into balls. Rest 10 min. 5.Degas and roll each dough ball into a long rope. Twist it as shown in the video and seal the ends together. 6.Cover and rest until double. I use my Brod & Taylor proofer at 28C 7.Fry the donuts in hot oil until golden on both sides 8.Mix sugar and cinnamon powder together and coat the donuts with the cinnamon sugar generously 9.Best enjoyed when freshly prepared! . . . . .

What kind of flour? Bleached or unbleached

Is your levain active and bubbly or discard ?

Thank you for the simple recipe. What is the elastic band used for?

Hey when u mentioned that we have to feed the starter twice a day is there a time gap that we need to keep and what about the temperature does that affect anything? looking forward to making my starter.

What sourdough taste like? Is it just sour like it's name?

This turns out to be fire!!🔥

Why the band?

Alternative for bread flour pls

Recipe please

No sugar to activate the yeast ?

That looks stunning

감사합니다 ❤❤❤

Explained so very lucidly Impressed I have never made Focaccia Looking forward to baking it

you didn't show us how you made it! what a waste of time

Why do you scrape the herbs off? Can't you leave them on or are they burnt or something?

So awesome! For maintaining it, how often is it fed?

This looks amazing but doesn't foccacia dough have potato in it?