Try This Next Time You Make Focaccia | How to Ferment Dough in the Fridge
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Fermenting bread dough in the fridge for a long time can add heaps of flavour to the final loaf. It is also super convenient because …
π Find the written recipe in the link below the video ‴οΈ
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Looks mouth watering delicious, I'll definitely need to try this. Thank you for sharing, I've always enjoyed watching the process rather than reading from a recipe book. You're videos are fabulous. πππππ
I know you already do so much, but I have a request (while you still feel like doing focaccia recipes). Can you do a video on ligurian focaccia? It is really thin and light and is finished with a salt water brine before going in the oven. Looks like it gets baked on a half sheet tray.
Thank you so much for all you do. Seriously. You are genuinely the best youtuber when it comes to bread.
I'm part of the cold fermentation team myself. π₯Ά I keep it super simple when making pizza π I throw all the ingredients together in a bowl, mix well until no loose flour. Rest for an hour and shape into a ball, place in oiled container until next day/s when I am ready to stretch and bake it!
I want to try this to take in to work and share with colleagues. The final proof is the problem! Can I do the final 3 hour proof the night before and then put it back into the fridge, or will it over-proof and collapse?
Absolutely π Tastes amazeballs. It freezes well too. Love your channel. have learned oodles. Thank-you. Do you 'stove top" breads. I'm a Scot. Been gifted a 'girdle' bakestone but need recipies for yeast breads and or scones like soda, potato, wheaten.
..ChainBaker….if I use this Focaccia recipe for a pizza will I have to adjust it ? …thanks…ww…
Donβt let your ego stop you guys from learning. The Yeast isnβt make bread but you make bread. Thanks a lot Mr.Charlie for the best tutorials ever..
I would love to try this but I can't knead, shoulder injury. Can I use a stand mixer for this?
I love it!!
Please give link to cold fermentation video you mentioned at the beginning. Thanks!
Here we are https://youtu.be/x-8UoEgtt48
As always, very knoledgeable, thx m8.
In my humble opinion, 6C is too warm for a refrigerator, possibly dangerously warm. But Iβm just an internet stranger. Anyway, on to make some bread.
Since Pine-nuts have become extremely expensive over the years, I started to roast Sunflower seeds in a dry pan and use those instead.
Gives a lovely flavour.
I cold ferment my focaccia for 3 days .. itβs the best bread Iβve ever had,
90% i do cold fermentation… π
Its so weird because I have slight Trypophobia so focaccia looks so disgusting and unappetizing to me but yet tastes so good. Like honeycomb doesn't bother me at all but looking at the Surinam toad is nearly vomit inducing.
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Looks great! Check out Detroit Style Pizzas-theyβre similar to this, baked in Lloyd Pans and have a caramelized cheese crust around the edges. Really popular here in the states.
Thank you. An Italian pizza baker told me that they put their dough in the fridge over night.
what did you call me?
Looks great!
Great recipe and stop motion bits. Play them more slowly! Please! They deserve it!
I love the old fermented process!
You are a great chef! Would move to taste that π keep sharing to the world!!! Thanks β€οΈπ
How do I go about using sourdough starter instead of yeast? I make your sourdough focaccia regularly but once preferment (edit: I meant levain here, I confused the two) is ready there's no turning back. Slowing it down would be really good…
Love making Focaccia! Cheese and olives is my fav.
Never made Focaccia, so this was cool learning how to do this using cold-fermentation too. I'll have to put it on my to-do list! And on a tangent note…the spatula that you use @ the 1:55 mark caught my attention. I've been looking for a smallish spatula with a metal handle like yours. Would love to learn where you might have gotten it – as I'm on the hunt for one myself.
Again, thanks for sharing your expertise and educational informative vids with us! It's helped answer questions that always pop up.
Looking forward to trying this; it looks absolutely delicious! Thanks again for a great, helpful video.
that focaccia looks superb, man. I think my oven doesn't go that high in temperature, so I never get that crust.
Deep pan pizza was the first thing I thought of! The dough is just the base for flavortown.
Keep baking, Charlie! You bake, we learn & salivate!
oooh so close to that forst yt button, cool.
You really should do a collpab with bake with jack, bake bread your signjature style (you, making temp right before proofing, Jack, on the other hand getting the temp around room temp before proofing, its really two different styles of doin gt (both work, as most stuff that is proofed is just nice π )
If you fel shy i'll send the two of you an email to get it going, would SO much love t see this π
i was JUST checking yesterday for some focaccia recipes and saw your 3 or so videos on it. cant believe you posted a new one today. gonna try this one.
Love your tutorials. I use cold bulk fermentation for any bread recipe that I want to be soft, like hamburger buns. Preferment are now part of my regular process.
Love this bread! We used this bread for catering in a round extra large loaf as a giant sandwich cutting across it filling it with a variety of meats, cheeses and fresh chopped chutneys then into slices like a pizza. Super beautiful presentation and always the first to disappear. Lovely.
Great focaccia. It made me really hungry watching this video! I will definitely try the baked garlic as I have not done that before.
the link to the recipe doesn't seem to work?
Thank for the next bake recipe. I'm going to start today and bake tomorrow
Thanks!
Simply magnificent!
I've been reading 'Modernist Bread today'. They did many test bakes using different autolysis methods. They found that with hand baking it only gave slight crumb and volume improvement and then only with lean French doughs.
They conclude the chapter by saying that cold bulk fermentation and cold proofing were much more important regarding gluten development giving superior loaf volume, crumb and crust and most of all flavour development.
I'm with you all of the way on this π
Anyway I'm off to see if I can chop a pepper with my fingers now. Some cynic said it was trick photography – I don't believe a word of it. LOL
This tutorial is a real gift. Thank you.