Brad Makes Focaccia Bread with Samin Nosrat | It's Alive | Bon Appétit

we see putting things on my head and she was okay you know I work ru I make these mats I love the man and she was like we don't hurt your bones oku you keep it down down there please they ain't nervous pecking amongst our own set all right guys today I'm it's a lie we're here with the wonderful sameen from Kush salt fat heat acid southern ice more than afford you put it together salt fat acid is pretty close who can remember them hey guys saying it's alive I'm here with the wonderful sameen from salt fat acid Heat and if that's a book and also hey guys and I am here at the wonderful sameen from salt Fassett ass I believe I wrote a book salt that acid heat I made a show we went to Italy Brad watched it he said to me can you teach me how to make this focaccia and I said if you pay me $20,000 [Music] [Applause] [Music] so what's hot people through let's talk people you're not talking much noise oh all my MIT silent film there you go black and white oh yes you know Andy right cool so put me to work alright so first we're gonna mix some water and honey and yeast and the honey is the food for the yeast what kind of words is like a lukewarm yes umm 600 grams of lukewarm water it's about two and a half cups okay cool I like for all of your claiming reds and then just in case they wanted to take the tape off ice-carving yeah very important station where I get Q start still on my scale got it oh jeez a teaspoon and which is such a small amount of yeast for a big focaccia but because it rest overnight it really comes alive right and it's a y-yeah it comes on us I don't and you go right into the water go in the water boss alright oh that's delicate of you yeah and there's even sprinkle that's beautiful yeah why don't I get us another a bigger vessel okay yeah we are using your tools hands are the ultimate tools that's fine absolutely I wash them I promise I took the subway that's fine well that's gonna add you know that's why bagels are different in New York right this is a sub hold in the subway has 15 grams of honey Oh Oh be local what's from Portland OR yeah yeah yeah oh yeah ben jacob suave islands there's swabs for a I've been really like I think there's something wrong SWAT hogs all right be nice we're out here on the survey so solve Sally hey Ben how do you save the island soiree soiree let me tear it anyway stop okay 15 grams yeah so we're gonna use 804 and what I've noticed I don't think this is like a traditionally scientifically approved thing that's fine maybe we'll use that a lot of the times the higher sort of fancy flowers or whole whole wheat flour I survive I think of them as first year if I did make this once with a bouche flower and I found the FIR gotcha to be JA I would just increase the water the next time okay hundred on the dot and then some salt okay 18 grams of salt well guys all well I like using diamond crystal cause perfect that's what I got oh good this was probably because I kept telling my friend I wanted salty earth we ended up with a real number like 18 yeah it should be so totally plus on top - yeah it's an essential mineral of life I even put some in your drink you drink in there oh I put a little salt in my waters each oh you know you season everything else here's a pinch okay eighteen okay so mix up users tools okay hey let me make a little yeah hydration ports oh that's smart you're prefetching the hatch in the flour wow this looks great it's just water and flour and honey oh yeah look you did a good job we did a good job we did then we add 50 grams olive oil you don't wanna go using just any you know this is a chance to use the most delicious it's gonna come your way taste it where's you have that right in and I mix it up keep kneading your little hard ass I'm gonna try to scrape the balls yeah it makes it thing is kind of nice because then it boils up the bowl so I'm gonna get that but excited public space well see squeeze come on is that some other crazy I don't know yeah totally different my grandfather was in Naples I you guys look so beautiful let's go look how soft it is I love so I just I love a nice wet dough yeah who doesn't yeah it's so beautiful all right it just sits the rest happily just like this so no coming out of your paycheck we're gonna cover it and let it sit room temperature and ceramic plastic wrap you know any kind I just love jiggly it is jiggle jiggle jiggle jiggle jiggle all right so we'll cover that but this thing's gonna rise so you want a pretty big bowl right yes you want at least twice as big did you do it in like a large ziplock bag I think it worked well what is happening overnight is all the fermentations happening and so if it's in a ziplock then you have to get it out you're gonna break all those air bubbles what you want yeah which is what makes it light so I would say anything where you can move it out with the least amount of movement which brings us to our next step I'm listening Rayland the other one I didn't ruin it but I'll explain we'll leave this room temp 1214 hours 12 to 14 hours later no this is what I'm wearing the same so yeah it also doesn't change color well it's a different flower I know but we got to be clear with the people so they're not upset when they're it's come thing usually we don't do swaps I like to just do the long window oh yes noticed buffer things like this I'm gonna make sense years here at right that's a grad call my fermentation takes time no no you got so and it's a Monday so I had to do a swap I had made him last night and they to go Susie in New Jersey at my house yeah and I did it in a Dutch oven because I didn't have a big bowl I didn't have a bowl like this actually okay I have one it's like real big and then I have like a wooden one long story short I used the Dutch oven I woke up this morning and it was touching the plastic it was just like air pockets and beautiful gluten stretch and gluten stretch gluten stretch and I was gonna say you can't be distracted me I got very you know freaking night losses and Oh back to transportation I put them in my car and I bring my kids at daycare and it fell over and so I might have cost a little and I went back and I put them back and I just noticed it kind of deflated it you know you want to agitate it as least as possible the opposite of what I did that's fine no I mean are you ready to do it it's got a nice little it's gone jiggle Bell hold on jig oval and then this one is a little bit of a different color as you you notice right off the bat I used a it was an all-purpose flour and it was white to color I guess it was just a douche yeah it was nice I was trying to do a nice thing I'm trying to pressure she's gonna minimum again some nice flowers thing is gonna blow her mind but she's like now it's better if you use like regular flour well I mean I like all these things and I'm sure you guys feel this too when you're making testing recipes for a really broad swath of people I want to use their like laughs yeah makes sense so now we're here you feel okay with that how that wonderful so now we have to put gently move that into a pan that's oiled to the sheet tray Factory Vince well we're getting nicer hey so yeah we got that we got the all starz here today huh today's crazy well pg-13 or has a family uh this is a family show two to three tablespoons but it's just like like a disciple who measures oh thank you I love you then you did a pretty close so it's probably extra but I like that too you think it's actually I don't know maybe I don't know you want me to blot some out no there's no such thing as too much okay excellent and then very gently that you want to say maybe I'll do it for Vinny yeah just sort of release it as gently as possible that's the move and then it kind of like creeps out because there's already enough oh yeah in there okay all right blop oh yeah there we go awesome Oh with fuels very spongy like I hate it because I'm kind of I feel like I'm breaking some of the air but we're gonna let it rest we're gonna let it rise again so anything that comes out will come back there Jesus yeah Jesus too much oil no no that's good so no is there anything such as how much oil if you met me with Ryan Braun here but what I've noticed is this is about as much as it's gonna light you stretch it right now so if we wait like over the course of 30 minutes and do it a couple more times and then it will be relaxed enough to cover - no I actually don't bother I'll just sort of put a little bit more we can sort of tip some of this oil on top or even put a little more clear boring before me in here and then we'll do a little own cut perfect if we're good you know oh yeah you did it you did it very scientific here does that look okay it looks so beautiful I don't know why you're being so crazy right I don't know and then we learn it yeah cuz now that well sort of creates like a protection out in the air because I kind of screw it up with the transporting the SWOT back I think you need to forgive yourself [Music] nope doesn't it look amazing in a minute just take a chill pill do it I know this is the one we had resting over there yeah yeah yeah oh it's still loaded with hair thoughts concerns great looks great I think it's productive a warm spot for three minutes yeah and then while it's um over there we can make a brine oh the Brian I wanted to talk to you about the Brian Vinny don't go anywhere can't remember what I saw this when I was watching I saw this one I was watching the show it's somebody blowing what a brilliant idea so tell us why he just fell estelle us about the Brian it's no go get a ball okay so the treaty traditional my traditional Ligurian focaccia is like has this delicious saltiness but I could never figure out where it came from it was just even and the secret is this brine which I've never seen bread bride before no what's that so then what did you make it just a salt water solution yes just and then you pour it over it big how much I love 50 something no more check the tea sheet how's the place Oh 80 grams of water what are you drinking a little water okay grams of water I poured is heavy whew extra yeah probably and we'll do a little mix you mix it up with the mixer yeah you know life's not a bubble it's not uh you know what I mean like nothing is I hate when bad things I'll be cleaning clean up this clean the air is got so many microbes in in yeast and bacteria and fungus and I've got I know is dead skin okay it's gonna become part of our for a guy you know it's dead skin a guy it's not what you say what everyone's got that and we know the air which the guy I don't know why you sided berries well you're not the first one I kind of mumbled talk best all right we're mixed we're Brian like the ocean well salty as it's part of the introduce its a bright oh that's not huh oh well we can we gotta use this one whoo I'm getting confused on the lies and deception no there's no lies this is a different one this is a lot of process here a lot of steps back to the dimples okay everybody loves dimples okay how do we don't I feel like what would be helpful as to where our hands to keep oil just a little bit okay yeah why don't I support a near hand okay so what I had always done in my life what's gorgeous it seemed violent no I was again but what a go did was he went the angle Diego he knew see it doesn't really because this don't know where I think you have to do it the violent way okay do you know what I mean yeah yeah that we just Brian it do it sister I brought a little Russia region just for it yes really what do you think you're three hours to brush that on there this goes against everything that my little baking brain knows Wow and then because I me we just have to do Omar oh yeah because there's such a thing as too much oh that looks beautiful sameen we did it you did it no now we're just gonna wait more time more time that's great huh this is a lot of fun you're the best I like a moment yes Oh your hair smells wonderful Thanks this is my nice board yeah I'm not too bad did you make no but I do do but working on the side you do yeah I dabble bunch I've got a shop in Bayonne New Jersey and I make some little furniture me and my buddy like what it's called three dot would design for you to make your own commercial in the middle of your chef first time yeah it's great look hype ing work uh what's a hooker for tables shelves no we're waiting for Brian to meet Avenue can you show me through your fermentation situation yeah let's take a little walk I thought you'd never ask what should we give her Benny Lulu Temari yeah Jew there's a sauerkraut yeah I'm what he's bringing me he's really does a crowd no mas anca the father me so woo he doesn't even label you just date guessing game that's really good so this is just that garlic in me so that garlic ferments into me so well i put that in a marinade or holy crap yeah so good yeah yeah yeah just taste that first don't blame like oh my god this is so good oh yeah I got here more often I was a fun one so now so here they go back to the focaccia I think we'll be ready to plug the thing in the fiction sorry I preheated the oven to 450 how long we bake in this boy I think it takes about 23 minutes but we can check it every oven is done I don't trust anything no you can't can you especially ovens don't even get me started a little show-and-tell it's only fair that you there okay these are pretty good right oh my god oh this is when I was four I had casts both my legs I've always been a messy eater I know I love that Vinny can you find me this outfit I know tank tops didn't work in oysters but oh this one maybe the best woman restaurant where I worked in Italy you speak Italian I can't believe do you I've seen your friend Natalie what Emily yeah how long did you work here uh about a year and a half I learned a ton I learned a lot yeah wish I don't speak too many you know yeah because me I want to add more salt and I forgot because Brad distracted me but doing it halfway is kind of good because the brine won't dissolve it so it's nice to use Jacobs case it wasn't enough sodium not like so ever or what are you gonna give me with my gotcha olive oil but no like cheeses and meats I'll see you we got I didn't know I don't really have any actually ever dog Gabby's do you have any not really right wait where is there a big pile of meat back there a big pile of meat Oh where'd she come from videos amazing I do think we have truth oh yeah but I figured if there was ever a show to do with no voice yeah it would be Brad yeah looks like the captions and emojis alright let's slice up a little you know what I love jelly ever since I was a little my first job oh wait that's gonna sound right yeah my first job was at a place called Mike's on the corner was a deli that's where I fell in love with deli slices the art of cutting things real thin then he just want to get it was yeah of horse neck and chain bridge in Fairfield New Jersey I started when I was illegally young I would go make sandwiches and do catering stuff that's why I started to learn how to cook really that and my dad my mom yeah like see through it can you see me Benny took my second endgame remember that guy is a serial killer I think it's done oh okay I'm coming put it right here and I'll get a little rounded and put it on exact what's that I just say one of Christmas delicious coconut chips there's a lot going on here although watch other videos there's more I'm a little disappointed where is how quiet it is here where's all that activity Lerner where's television superstar Andy Berra got me Oh golden boy himself yeah you know exactly what's he doing down there dude I like working out look at what it's open going to the beach going to the beach so what do we do I don't know I usually like to sort of pry it and check the bottom did we over think so can you do it okay sorry yes I'll take 30 it's not big of a deal I know it's okay it happens stop let it chill yeah because maybe okay you want me to wipe the sweat from your brow is it there yeah I want you to take a chill pill alright okay I get a little stressed why'd you take your hat off cuz I'm sweating okay I think it's okay it's gonna be okay oh it's fine this happens to me I'm own life all the times fine I bought it I wonder what happens we've had enough oil I think I'm just gonna eat something anyway okay it's a nutty with that Holy Father don't be depressed I'm not depressed well why so mean try this to scrape up my failure there luckily I made another one we're gonna give that a shot it's in the oven we just pop it in and we'll come back and we'll come back in 25 minutes that same dough it seems the same flower that okay that my theory but it looks good it already pulled away in a way that one failure so look just to show the bottom how Chris would look how crispy and golden so beautiful now this is the same flower as that one you know the recipe calls for all pulp herbs I try to get fancy I wanted to impress to mean all this why is this one so rich and delicious Brad well you know I got some really good flower but in actuality I think it's me but I think I've suggested crashed your car and then I didn't crash my car thankfully but yeah I crashed the focaccia and the things they look pretty no more swaps on Sunday yes oh look it has it fermented it has the bubbles but I think the weight of that other flour kind of okay way down yeah so I think you get it a little bit lighter a little bit taller with yes well we don't need to keep you around all day no I couldn't make another I know we're gonna try so I did no but I did we made another dose oh you came looking for you came in okay and I used like straight-up traditional all-purpose white flour I'm gonna bake it off a little bit Genzo here and make sure that it you know I think I think we're gonna get an area okay hopefully ham on there for you that was video I make nice you think you then give it all right yeah I'll make one for Danny tips okay you're gonna have any Vince yeah Papa Carter prosciutto halfback gonna be there that crunching about don't need to splurge on the expensive oil I've experienced the flour but get good oil dollars yes oh I'm sorry that I used the dog still hours we all make mistakes yeah thank you guys check out her book it's a mean Oh salt fat ass sameen thank you so much for joining us taking his time to have me screw up here focaccia check out our show salt fat sugar heat also so fat would I say sugar all right take two no we'll put it right there perfect check out a book check out a show salt fat acid heat it's fantastic you can get in on Netflix or at your good old book store it's not fun thank you so much kamijo and then i got hit by a car one time but I got this oh geez big massive scar you take your hand to touch my femur so that one's all screwed up that's the same thing I broke I can hit my car we were on an ATV but a car technically we hit the clutch long but we're here got a free helicopter ride well actually there's like 30,000 and cut we'll get some more ham we'll get some more olive oil and Bon Appetit so yeah clean as you go right are you gonna wash up wash up no we're good turkey hearts from two years ago are you gonna be hard and salt are you gonna eat up heck no I sumac well yeah see and venue are they take this stuff down look it's well dusty what's this that though I think sort yeah I think it was coriander this ones you gave us I think it's like Ashkelon de or something oh really so so and then there's persimmons you know yeah exactly turkeys and then this one can you guess it I don't know exactly one of the fastest flying birds yeah I think they go like 60 miles an hour are you gonna huh [Music]

Channel: Bon Appétit

Views: 3,292,709

Rating: 4.9392228 out of 5

Keywords: it's alive, brad leone, what is, brad, alive, fermented, live food, test kitchen, how to make, fermentation, probiotics, make, bon appetit brad, brad bon appetit, brad leone 2019, brad makes, brad makes focaccia, brad it’s alive, how to make focaccia, focaccia recipe, make focaccia, making focaccia, focaccia bon appetit, samin nosrat, samin nosrat interview, samin nosrat bon appetit, brad samin nosrat, focaccia bread, samin nosrat focaccia, nosrat, samin, food, bon appetit

Id: RQOhAeNAjKc

Length: 26min 27sec (1587 seconds)

Published: Thu Apr 11 2019

Reddit Comments

[u/UncoolAnomalopidae]

YouTube description says “Edited by Matt Hunziker.” From what I’ve read on reddit and elsewhere, he’s the editor of the series. Vinny was just the camera guy.

[u/cacahuate_]

Probably my favorite episode so far!! Brad has finally found someone who's as excited about everything as he is!!

[u/toadfosky]

That was great old school Brad.

[u/[deleted]]

Sah-vee Island. Am from Portland. Come visit--we have the best food.

[u/failure_most_of_all]

Is this Vinnie back on the editing? It feels like Vinnie back on the editing.

EDIT: Apparently, Vinnie doesn’t edit. Whose the editing person? I love the editor.

EDIT2: 9:15. Vinnie IS behind the camera, though.

[u/golantrevize]

New favourite episode

[u/derekr999]

shes got puppy dog eyes for him

[u/cowfishduckbear]

I dunno how you guys got through the whole thing. I love this series, but I kept feeling like coughing for Samine, poor thing.