Focaccia Masterclass (In-Depth Yeast Bread Tutorial)

Video Description

Focaccia Masterclass (In-Depth Yeast Bread Tutorial) General Bread Topics ================ 00:55 Ingredients 9:55 Baker’s Percentages 11:44 Preferments 16:00 Understanding Shaping Focaccia Instructions ================ 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: ======================== 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: ========== 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: =================== 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. Support my channel https://www.patreon.com/helenrennie My cooking classes in the Boston area: http://www.helenrennie.com FACEBOOK: https://www.facebook.com/HelensKitchenCooking/ TWITTER: https://twitter.com/HelenRennie1 INSTAGRAM: https://www.instagram.com/helen.rennie/