Comments on: 51 Hour Ultra Airy Focaccia at Home

By: @kurahito3452

@kurahito3452 — Fri, 19 Sep 2025 13:00:55 +0000

9:24 Bro is trying to ragebait us with that lemon cut

By: @ericg4626

@ericg4626 — Fri, 19 Sep 2025 13:00:55 +0000

Hell yeah

By: @Malachi57

@Malachi57 — Fri, 19 Sep 2025 13:00:55 +0000

I would love to see a biscotti episode. I've been wanting to make them as gifts for xmas for years now.

By: @supremegodmasterofomegacha3019

@supremegodmasterofomegacha3019 — Fri, 19 Sep 2025 13:00:55 +0000

I think the most likely continuation to this trend of 4 ingredients, flour water, salt oil, would be a flat bread, perhaps Mexican. Maybe with no yeast. Oops, we made tacos shells? Well let’s hope it doesn’t cost too much… you know where this is going , day 478

By: @KWilliamB

@KWilliamB — Fri, 19 Sep 2025 13:00:55 +0000

The fact you picked up the product instead of the bowl to transfer makes me irritated AF

By: @zackarylavoie1202

@zackarylavoie1202 — Fri, 19 Sep 2025 13:00:55 +0000

Goofy ass thumbnail

By: @bierbrauer11

@bierbrauer11 — Fri, 19 Sep 2025 13:00:55 +0000

I would add pistachio cream, only because it is now available at Costco!

By: @animeshortsedit4343

@animeshortsedit4343 — Fri, 19 Sep 2025 13:00:55 +0000

It's my first time making let's see how it goes. I'm using all-purpose flour don't have bread flour wish me luck

By: @HdgddhxGefhfhfjcb

@HdgddhxGefhfhfjcb — Fri, 19 Sep 2025 13:00:55 +0000

👎👎👎👎👎👎

By: @morellospizza

@morellospizza — Fri, 19 Sep 2025 13:00:55 +0000

If you don’t have 48 hours and still want to develop flavour use a poolish. Mix 450g of the flour with 450g of water and 80% of the yeast. Mix it, leave it room temp for 8-12 hours or so until it smells sweet. Mix the rest of the ingredients and do the stretch and folds then and you can make the bread the same day. They do this in French bakeries.
Cold ferments are great for developing flavour if you have the time.