These are THE BEST. Made with a tangzhong, a warm flour-and-water paste traditionally used in China, and using less butter than a true brioche. These are a snap to make if you have a stand mixer, and come out soft and fluffy. Mine didn’t take nearly as much time to rise as Joshua’s, so watch your dough rather than the clock. SO GOOD! Joshua’s a great instructor, and a joy to watch. At the end of the first video I watched of his, (focaccia, 6/2018), he thanks his 2,000 subscribers. He’s now up to 2.38 million. He wrote his first cookbook , Slim Palate, at 17, and, he’s also a bit of a TikTok sensation.
Continue reading “Week 10: Burger Buns”
ITALY: A thick, airy, flat bread with a lot of potential. It’s delicious with the traditional topping of olive oil, salt and rosemary. Or, you can join the Focaccia Bread Art movement and make it a meal. I tested a few quicker versions, with just one rise time, but this version, with a super wet dough and the addition of a salamoia (brine) is the most authentic. Plus, the four rises/folds ever 30 minutes are a great excuse to get up from your desk and move, if you’re working from home!
The Easiest Focaccia | Ethan Chlebowski
Rise time: 20 + 30 + 30 + 30 + 30 + 60
Equipment: None!
| 9 grams | yeast |
| 335 grams | water (110 degrees) |
| 450 grams | flour (all purpose or bread) |
| 9 grams | salt |
| 9 grams | olive oil |
| 20 grams | olive oil |
| 20 grams | water |
This no-swirl version from King Arthur Flour, distributes the raisins and cinnamon evenly throughout, and avoids big gaps that can be created by the melted butter in the swirl. Plus, it’s much easier this way! I tested an artisan, free form version, but preferred this slightly squishy loaf. If you prefer a swirled version, check out KAF’s Multigrain Cinnamon-Raisin Bread, and let me know how it turns out!
Continue reading “Week 8: Raisin Bread”
INDIA: An easy, quick version of this flat bread, made with baking soda instead of yeast, cutting the time down drastically. Order take out, and your naan will be ready by the time it arrives. This is the version presented to contestants on the Great British Baking Show as their technical challenge (S9E3).
Continue reading “Week 7: Naan”
FRANCE: A long, thin loaf with a airy center and thin, crisp crust. It’s a wet dough, so hard to manage. We learned some new methods: “turning” the dough, and using water to keep it from sticking. John’s got a soothing, calm voice, and talks us through every step of the process.
Continue reading “Week 6: Baguette”
USA: These dinner rolls last a bit longer than most because of the addition of mashed potatoes. Very detailed instructions from the King Arthur Flour website, a favorite.
Continue reading “Week 5: Amish Rolls”
MIDDLE EAST/MEDITERRANEAN: Wow. Pita is hard to make. Making the dough is easy enough, with a stand mixer, and a pleasure to work with. Getting them to puff up to create the pocket is a different matter, and after lots of experimentation, I settled on the stove top method rather than using the oven.
Continue reading “Week 4: Pita”
FRANCE: A round, heavy loaf baked in a pot with a lid (it doesn’t have to be a dutch oven). I chose this version because of the detailed instructions, great videos, delicious taste, and the no-knead method. If you learn how to make just one bread this should be the one. The perfect loaf to impress!
Continue reading “Week 3: Boule”
Breademic 