i Foods recipe (Foccacia)
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"This is just bread.....not foccacia. The biga ferments in the fridge overnight and that's what gives foccacia it's unique taste....."
What did they do before refrigeration? Retarding the dough is a french technique. It will add flavor! Read The Bread Bakers Apprentice for info on this French technique.
MotoChefServices 2 years ago
What? No biga made the day before? This is just bread.....not foccacia. The biga ferments in the fridge overnight and that's what gives foccacia it's unique taste.....sprinkle some coarse salt and rosemary on top too just before baking. Google "Biga"
Quagmire113 2 years ago
Doesn't the water(with yeast) suppose to be 110-115 luke-warm, set, and foam? And if need be, to add alittle bit of sugar to foam?
JennVOGUE 2 years ago
Nice work, we liked your video very much so we embedded it on ChefCommons . com w/ link back and reference to Youtube. (Let us know if you don't wish for it to be featured)
chefcommons 2 years ago
Recipe fail!!! This is not a recipe!!!
Zip up?!?
BirdOfParadise777 2 years ago
How much flour was it? and how much water?
me1001me 3 years ago
nice one keep it up people are losing the basic skills you presented it really well
kirkbyla 4 years ago
cool but isn't that a bit oily :/ :P
shortcut007 4 years ago
it's spelled FOCACCIA
pinoficara 4 years ago
Very good video. Can't wait to try this one!
Jeannemarie
Molinard7 4 years ago