Focaccia Masterclass (In-Depth Yeast Bread Tutorial)
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- čas přidán 26. 06. 2024
- Focaccia Masterclass (In-Depth Yeast Bread Tutorial)
General Bread Topics
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00:55 Ingredients
9:55 Baker’s Percentages
11:44 Preferments
16:00 Understanding Shaping
Focaccia Instructions
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5:30 Making the Dough and First Rise
14:05 Degassing and Second Rise
17:16 Shaping and Third Rise
19:28 Baking
Makes 2 medium loaves (roughly the size of a printer page, but oval)
Whisk together in a bowl of a stand mixer:
316g water, 70-80F (21-27C)
1 tsp [3.2g] SAF instant yeast (or 1 and 1/4 tsp [4g] active dry yeast)
8g honey
Add:
400g King Arthur unbleached all-purpose flour
50g whole wheat flour (or more all-purpose)
11g salt (that’s 4 tsp Diamond Crystal Kosher Salt or 2 tsp table salt)
Make the dough and let it rise:
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Mix with a hook until dough forms on low speed. Scrape down anything left on the walls.
Knead for 3 min on low speed. If using a C hook, scrape down and rearrange the dough. If using a spiral hook, no need to rearrange dough.
Knead for 4 min on medium speed.
Place into an oiled bowl, cover the bowl with plastic and let rise until tripled, about 4 hours (assuming 70F/21C room temp).
Second rise:
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Dump the dough onto a lightly floured work surface. Flatten to remove the bubbles. Give it 2 letter turns (see video), cut into 2 pieces*, shape each into a ball and place into 2 oiled bowls that are about a quart/liter in volume. Cover with plastic and refrigerate overnight or up to 5 days.
Shape, Proof, and Bake:
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Fresh chopped up rosemary
Extra Virgin Olive oil
For each focaccia: Put 1 Tbsp olive oil into a quarter sheet (13”x9”) or 11-12 inch skillet and spread it out. Dump one of the dough pieces onto a lightly floured surface. Do 2 letter turns. Place on the baking sheet. Cover with plastic, wait 1 hour. Stretch with oiled hands to the size of the pan (the dough should be about ½ inch thick). Cover with plastic. Let rise for 2 hours.
When focaccia is about 1 inch thick, preheat the oven to 450F (230C) for 30 minutes. Sprinkle with rosemary (lots) and salt (tiny bit, skip if using table salt). Drizzle with 1 Tbsp olive oil. Poke holes with oiled fingers. Put a small dish of boiling water on the floor of the oven 5 min before baking. Put focaccia in the middle of the oven and immediately reduce to 425F and turn on the convection fan if you have it. Bake for 12-16 min or until golden brown (I move it to the bottom rack for the last 4 min). Immediately drizzle with 1 Tbsp oil and move to a cooling rack. Let cool for 30 min.
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As an 82year old male, just starting on my bread-making career, may I say your presentation was like a breath of fresh air no pretentiousness totally free-flowing and so speaking directly to everyone, thank you so much, you have a fan for life.
I'm about to sound like a whippersnapper but here goes. I thought I knew something about cooking/baking till I came here. Coming to the realization that I am clueless is disappointing. (I'm 65) // I'll get over it. :)
@@ambercrombie789 hell, I'm 22 and I feel exactly the same. Her videos are so amazing to me cause she focuses so much on teaching.
My Lord! How do you get the energy?
6:51 know what you mean, Helen speaks the truth and only the truth.
Thats what I like about her also.
Adorei o vídeos!
I told my wife, “I’m going to use this recipe and try to make focaccia bread.” So I did. OMG do you ever give great instructions! This is the best bread we have ever tasted! Thanks so much.
I've watched so many videos, so many recipes... always they tell you what to do to make good bread. Never do they tell you WHY you are doing it, until Helen Rennie... She tells you what, how, and especially WHY. Helen Rennie has got to be the most informative and helpful person I've ever seen when it comes to baking. Helen your help has been immeasurable, and I thank you from the bottom of my heart for your channel!
"...switch from the paddle attachment to the dough hook was a pain in the ass..." I love this woman.
How lucky are we that you also caught the CZcams bug?! All your presentations are a delight. Thank you so much, Helen.
I agree. Even, if I wouldn't use any of your tips (which I do), watching your videos is a pleasure. Thank you.
Lost track of the video laughing at that hole fetish joke. Helen really upping her comedy game to new heights. Higher may it rise, Ms. Rennie!
I learned more about the sciency part of making bread in this one video than I have in 6 months of watching hundreds of other videos. Seriously, this is a fantastic video.
Completely agree! Wow
One of my favorite character traits in a person is common sense, and you have that in spades. So much of your breadmaking style is no nonsense, down to earth technique...I love it. I have a favorite focaccia recipe that I've been making for years, but I recently got a Kitchenaid mixer, so I'll be try your recipe next. One tip I'd like to pass along. You said you like the bottom of your focaccia to be crispy. I do too, and what I do to add a bit of extra crunch is to sprinkle some semolina on the bottom of the baking pan before I add my dough and shape it. It adds a nice bit of crunch to the final product. Thanks so much for this recipe!
great tip!
''Yes, you are welcome to unsubscribe'' hahaha I love her so much. I would never unsubscribe from my favorite CZcams channel. I love all of your videos and the way you explain everything.
Tuscans im shambles
Great content in this video. The story of your journey into "bread" with your husband is glorious. I was been bitten by the "bread bug" many years ago. My wife really enjoys my breads but will not "engage" in the process. She has other interests so I don't push but I feel lonely when baking bread so I turn to CZcams for company. :-) Thanks for sharing.
A "bread journal?" The perfect couple to have over for cocktails and a great dinner.
I kind of teared up at the end of your story. I wished that I lived nearby so I could take a class from you! Thank you so much for creating such in-depth videos. They are helping me to have a better understanding of the science of cooking as I rediscover my love of this art.
As someone who cooks all the time, it's rare for me to get so many tips from cooking videos. Helen, you have a fan for life. Your videos are so informative and entertaining. Please never stop making them.
' I find the attachment switching to be a pain in the ass! LOL that totally made my day LOL
Thanks to Adam Ragusea for recommending this great channel!!
I really enjoy how you educate us. Knowing why something is done is as important as knowing how.
The main reason why bakeries use a starter dough is expense. It is far cheaper to keep a small ever going yeast dough, and stretch it every day for the required amount, than preparing the full amount from scratch. In our bakery we produced daily 80 kg of dark bread and used a special yeast, which costed a fortune. Since bread needs to be economic, too, it would have resulted into a significant raise of the price, and then people would have refused to buy it.
We had in stock 3 kg of constantly fed dough, which became replaced daily, but about 100 g of the "mother" dough. To these almost 3 kg of dough we added 10 kg of freshly grinded, integral flour and hand-warm water, mixed by hand to a very wet dough and left over night for about 6 hours in a naturally warm place. In the morning, this dough would be then stretched again with more fresh flour and water, salt (20 g per kg of flour), spices (0,25-1 g per kg) and kneaded thoroughly by hand or with a kneader. I preferred to do it by hand, it's a great feeling.
I'm Canadian and love to bake bread... I remember the first time I spent the winter in Florida and made bread with (you guessed it) A.P. flour - and not King Arthur's! I could not for the life of me figure out why I was having so much trouble until I finally researched it. Fast forward, I started bringing my flour from home and no more problems. Great video - I've been making Focaccia quite a bit lately.
I'm so happy to have found a sincere, no nonsense, presentation to bread baking! COVID was the catalyst for my obsession. I'm still working on mastering sourdough, but I think I have a good grip on focaccia. It's a delightful bread, that in my experience, has been much more predictable than sourdough. You have a new subscriber based solely on your frankness!
Did you ever master sourdough? I have been trying for years without luck
I actually said "I trust you" out loud when scrolling through the search results for foccacia recipes. Great recipe, as always! Thanks!
I can’t believe my luck...this is what I just told my sister I wanted to make this week.....your instructions are always so clear and you recipes delicious...thank you for sharing
You are the most delightful, talented, entertainer, no nonsense, knowledgeable, precise, actress, attractive teacher.
And your accent is a huge plus.
The more I watch the more I love everything you do and say. Thoughtful, insightful, concise, friendly and seemingly approachable. Just awesome!
This is a real MASTERCLASS. I'm following this again and taking notes during my first rise. When I go to Italy in 2022, I'm going to be very particular with my bread and make sure I ask for plain bread. When I visit Tuscany, I'll now know why their bread is pale. I'm off to watch some of your other videos. THANK YOU!
Hi Helen
I’m from India
I’m a beginner in breadbaking. Lucky to have tumbled on your videos. Your videos are earnest, and transparent . Which is good for beginners. Initially I was very hesitant to bake. But it’s fun and challenging. I like your videos they are really a great help. Thank you.
Old Boston guy here. Helen is sooo very Brookline! She knows her stuff!
Just made and it looks fabulous! Still cooling and can't wait to bite in! I loved your tears in remembering your early days! Thanks for this incredible vid!
Thank you so much for giving this bread a shot. I hope it tastes as good as it looks :)
I love Helen’s videos - she taught me how to make fresh pasta from scratch when COVID struck and the shelves were bare (shame on you hoarders). I followed her video and made probably the best homemade pasta I’ve ever tasted. Since then I have developed my technique, but I turn to Ms. Rennie every chance I get for inspiration, comedic relief, knowledge and inspiration. When COVID is behind us, my dream is to attend one of her cooking classes just so I can thank her in person for taking this PhD chemist and turning him into a pretty darn good cook.
Have seen any of the _Pasta Grannies_ videos? They’re so wonderful. There are so many more variations of Italian pasta that I never would have imagined and such delightful grannies.
Shame on you for not being ready. I have a lot of things "horded." I'm just not a complete moron have have bought and replenish things over time. Unlike people like you who don't "hoard" and wait till something happens then decide to panic buy and cause shortages.
Making this focaccia is the only time I followed a CZcams video and ended up with a product the same as the video. I love that the scientist in you hasn't abandoned you when you changed fields. Keep experimenting.
I live in Canada and one of the most common flour brands is Robin Hood. Their all-purpose flour has a protein content of about 13.3% so now I understand why my bread recipes are very uneven
Helen at her best !!! As always !!! Thank you 🙏 👍❤️
The "pale Tuscan bread" part makes me crack!!😂
Lucky to find your video. You are an amazing teacher I must say. Dissecting every small detail! I loved it! I got hooked on to baking during the lockdown and I realized it makes me so much happy.
About the 3rd video I have watch by you starting out learning my very first kitchenaid at 64 for that birthday. I love you. Great sense of humor, very detailed and informative. Thank you for this instruction and will be watching more of you. I will be trying this out once I am off work.
The best bread video on CZcams.
Very detailed and you don’t complicate the specifics. It was amazing walking along with you on this bread journey
U are the best instructor ever.. thank u so much for sharing your knowledge 💗💗💗
I wish I could take one of your cooking classes. You never fail to teach me something new in every video!!
Truly a masterpiece. Your grasp of the intricacies of baking is fantastic and watching it taught me a lot. Many of my doubts were cleared. Keep up this great job. Thanks.
I love how every one of your videos is super super detailed. Down to earth. Commonsense. Using your chefs judgement. One of my all-time favourite channels
Thank you, Helen, I'll definitely use all of your helpful tips for preparing the right dough.
I am from Belgaum India i went through your recipe and for the first time my bread came out so nice thank you very much your detail explanation on hydration very well explained I never had such a light bread from market
Thank You so much Helen 💖💖💖💖This really was a master class. I just baked a Foccacia. I followed another recipe. But I pretty much followed/covered most of the steps/points that you’ve shared here. My dough was fermenting in the refrigerator for over 2 days. The flavour, taste and texture was unparalleled. It had big big holes. I was so excited about the holes that I was showing them to everyone. You said if you’re not excited about the holes then you’re not a good baker yet. That held true with me.
I will fold the dough like a letter twice like how you have taught us the next time I bake a Foccacia 💖 I’m sharing the pictures with you on Instagram. Hope you would approve.
Lots of love and much respect
From India 💖
The best! I caught the sourdough virus during COVID (and had previously made bread, even focaccia), but this video is an amazing, clear, concise explanation of many things that remained a mystery after watching countless sourdough videos. Thank you so much! (And your presentation style is charming!)
Always love how your recipes are so thorough!!
Thats awesome! I love the story about Jason. My dad was the baker growing up. We would buy 5 gallon buckets of wheat and grind it fresh. I don't bake often, but growing up with it, I never really feel the need to measure anything and just do it intuitively. Since it is a specific feel in the dough, I don't think its very much of a stretch (ha, get it?). The one thing I would always make for the family growing up was pizza dough. We usually didn't use whole wheat for that, or only a bit.
Thank you so much 💓 this is so helpful and I thoroughly enjoy your teaching while making the bread!! My daughter is a newly married young woman who loves to bake, and she is enjoying these, too! Thank you 😊
Love, love your videos Helen. It’s so important to know the science in baking and cooking so you can spread your wings and create your own recipes successfully”
Thank you, thank you, thank you! 💕
Sensible and no nonsense. Glad CZcams suggested you.
Thank you Helen for this great video. You would never know how much I appreciate it. It’s so easy to understand and there are is sooooo much information. Hope everyone appreciate this video as much as I do from the very bottom of my heart 💝
This recipe is simply fabulous. Wonderful, detailed instructions. Thank you!!!
Helen, Thanks for the focaccia tutorial!!! I have an everyday bread recipe that's so easy, doesn't require weighing or more than 1 day prep, and has always worked. 3 c. all purpose flour, 1 Tablespoon instant dry yeast, 1 teaspoon salt, 1 3/4 c. water, zapped on high for 40 seconds in microwave. Mix all ingredients and knead in stand mixer for 10 minutes. Let rise until doubled. Remove to a lightly floured work surface. Form into a ball, place on a piece of parchment, snip the top a couple of times with scissors, dust with a little flour, and drop into a dutch oven that has been preheating for 30 minutes in a 450 degree oven. Put the lid on the dutch oven and cook 30 minutes. Take the lid off and cook another 15 minutes. Cool, slice and eat. Try it - it has never gone wrong for me. Yes, I'll agree it doesn't have the flavor that would develop with a slower rise, but it tastes much better than store bought bread and takes about a total of 2 1/2 hours to make. This is a wet, somewhat sticky dough - but until the final shaping it's in a mixing bowl so there's not much mess.
Wow, this is so informative! I've made about a dozen of these during quarantine and you answered a lot of little things I didn't know were impacting the final product.
Helen, you're the best.
I bake often and I get great results. I am definitely not a novice. I am amazed at how much I learned from this video. I am excited to bake this bread! I can't wait to see more of your videos
I had a disaster making focaccia some years ago and having seen Ms Rennie’s excellent video on egg pasta (which produced excellent results), I thought I’d give this a go. It’s an excellent video; clear and amusing. The result spoke for itself as the bread was delicious. I used strong bread flour out of necessity and didn’t have any trouble stretching it, and the proving, crumb and flavour was very impressive. Thanks for a great set of videos.
so glad your focaccia worked out well :)
I love Helen, she’s so honest and scientific!
Oh my goodness! What a beautiful voice 💗💗💗 Thank you so much for sharing every little detail in this! 💗💗💗
It's been awhile since last comment... can't help but to come back to your post.... We need more of your heart to make our lives a bit warmer and sweeter. Hope you are doing well!
An educator, scientist and baker! What a great combo. Appreciated the story at the end. 🙂
Helen, after watching and learning from ATK for a long time, you are now my new "gold standard". Thank you for all of the insights.
Your explanations are second to none and your comments are simply priceless. Please continue using metric units, imperial units users are a minority on Earth.
Absolutely amazing. What a great teacher you are, Helen. I so wish I could come to Boston for one of your classes.
I love this video and your sense of humor. Thank you Helen!
Love this recipe ! To make bread is a joy, every step but waiting, lol.
Thank you!
Ultimate.. This wouldn't been explained in a much better way... I definitely need to try this.. Great learning. Thank you for the time spent.
Dear Helen I enjoyed your master class. Great pointers and valuable advice on flour, yeast weights etc. I finish mine a little differently but that is matter of approach and individuality.
I mist be hones and tell you that I caught myself looking more into your eyes than focusing on the video. Your family is very lucky and I am sure they appreciate you a lot. All the best.
Thanks Helen, another brilliant video, can’t wait to try it.
I watch your videos each a couple of times. Your presentation and instruction is amazing. Thank you.
Fantastic! So much detail, so clearly enunciated. Thanks!
I just love your videos and teaching method. My breads have taken on a whole new deliciousness! Thank you so much for sharing your expert knowledge!
I’m in tears watching your presentation again n again as I started to learn how to make my fav focaccia using instant yeast and still looks amazing. Thank’s a lot Helen, you really give me strength and knowledge to try it. more success to your baking school! 🥂 cheers
The best video I have ever seen about bread making. Thanks 👍
Helen you are so wonderful! I felt the love! Many thanks 🙏🏽
THANK YOU so much! Your tutorial made it so easy and finally I managed to get my focaccia right after trying so many other recipes. I love your straight to the point tutorial. Thanks so much 🥰
I am so happy I found Helen here. Love the no nonsense approach!!
I gotta say, I love you. LOL. Not only am I learning the "whys" behind the fundamentals, but I am also hearing you address the frustrating things that dough can, and likely WILL do and the reasons behind it. That helps. It helps me know what to expect and to chill out when it happens. And to know how to mitigate those occurrences. Plus, you are very down to earth and quite entertaining which is a bonus! Thank you for this tutorial.
Love your accent.You also speak very good and clear English.
I could listen to you, Miss Helen all day! Your voice is very relaxing! Much love from Texas
Very well done video. Helen you have a great manner and will become one of my favorites on CZcams. Thank you for your clarity.
Excellent video and so happy to hear you recommend weighing rather than cups etc
You have the cutest humor. Love it. Thanks for sharing. Very helpful.
I don’t comment often but I have to tell you that I truly wish I lived in Boston so I could take your classes. Your teaching style is unique, clear and when I finished watching 3 times! I feel like I can bake focaccia like a pro!! Thank you very much and thank your husband for me too!! Best wishes to you both!!
Thanks for your kind words!
Superb tutorial Helen, thanks very much and stay safe and well. ❤🇬🇧
Yummmm.... Thank you for reminding how much I enjoy making and eating fresh home-made bread!
Wonderful video, and great instruction. The most informative and delightful on CZcams.
Thank you so much for sharing! Your video was very informative, not just about what is right, but what not-to-do. My son thought my first focaccia was a biscuit, and the second attempt was a cake... now with your video i am attempting the fifth time.. :)
Great video with so much details. Thanks, Helen.
This is a terrific video - thanks for all the practical information. I'm a reasonably skilled cook but I already know that this is really going to help the bread game. Thank you!!
I am horrible at baking (Great at cooking!) yet this was such a detailed and easy tutorial! Thank you so much for this, explaining about the processes and giving us tips/tricks! I made my first loaf today and it turned out AMAZING! I have the second ball of dough in the fridge ready to bake tomorrow and I cannot wait!
really glad i found this channel. im still early in my bread journey but i have to say this is one of the most comprehensive videos i've found on the subject. thank you!!!
Masterclass! I love it! Lucky Jason! ❤️ thank you so much!!!!
Thank you, Helen. I love your videos.
Excellent guidance and humor!!!!
Thanks for your recipe with exact measurements detail explanation Tried it and turned out awesome! Family wants repeats 😄 thank you!
Thank you, thank you, thank you! I could listen to and watch you all day! I’m addicted :)
You kick ass! Thank you for your attention to detail, and above all; your honest opinion.
I made my first bread using this video and it turned out pretty well-thank you for your thorough explanations, they were so helpful!
First time foxcia maker and WOW, this was fabulous! Thanks so much for your great videos. So much fun! My daughter an I just did this an we ate as a family. We all loved it!
Loved your story at the end 🥰, and the focaccia looks divine! I’ve had the bread bug for years, and never realized that dough hooks were so different. I’ll be trying this soon! Thanks!