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That looks amazing. I’m ready to make mine today. I started the starter three days ago and today’s the last day for it to make the bread.👏👏👏👏🔥🔥🔥🙏🏻❤️❤️❤️❤️

Foolproof lol - that shit ain’t working

Great Tips!!!!

I do not understand Dish goes very fast recipe with no recipe write down the recipe please😂😂

resepi

This is gonna stupid, but can you freeze tapenade??

Thank you, my Pizza keeps coming out better and better. Every time I make them, I love the recipe🥰

Made this. Soooo good. Thank you❤

have you tried this with freshly milled flour yet??

I made these buns recently. Before the first proof, I think I added too much oil before covering. By the time I got to putting them in the oven (after applying the egg wash) they seemed over saturated and wouldn't quite hold their shape on the tray. I put them in the oven to see what would come out. After removing them, they looked amazing. I used them with burgers and they tasted great! Thank you so much for this recipe!

I like this quick and to the point video❤️

The Feta dish is a Greek Dish calked Bougiournti. Add sliced olives, red pepper flakes and some tabasco in it for an epic dish.

??? Canned tomatoes=best?

Love the piano in the background! I'm a piano teacher so I knew exactly what he/she was playing! Can't wait to try your bread recipe.

Do you have the recipe for the sour dough starter. If so please do share it. Thank you 😊

I've miraculously kept a starter alive for years...I've never baked with it until now. You made this so easy for a non-baker to understand and not feel intimidated. Thank you... they came out BEAUTIFULLY!

Doing your recipe and technique now. Looking great so far.. now at the last stage of proofing while it is in the baking loaf pan… (5-6 more hours)… I assume I should also cover the dough still while waiting for it to rise?. Hopefully I won’t screw up the baking part in the oven.:) I like your non verbal / good angle vdo instructions with just enough written instruction that is easy to follow for beginner like myself. Appreciate your works and sharing your know how. Have super bless days ahead.

like the channel, website is almost unusable with all the ads and popups

nicely done

She lost me at pregrated... 😢 C'mon now!

How to do starter pool proof you have to explain everything.

I love your wooden counter top. What is is made from and how do you clean it and take care of it.

Im sorry but in what way this is a recipe ? no measure, what kind of flour ?

The float test is not the only indicator. I saw zero bubbles and no stretch.

How can I incorporate some sourdough starter into this dough?

❤

I’ve made it twice now. I’m going to have to start having a batch always going since it takes two days to make!

This would get a lot more views if it didn’t require a scale. Lots of people who don’t have them still. Looks amazing however and I will try it. I’m using a different flour but have used both KAF and this other brand and find they’re quite similar. Also, I know how to adjust for water content. Thanks for the beautiful recipe & inspiration!

This is an excellent recipe. Thank you.

Too much wasted time...not for me

A scale is a great invention

Why Kosher Salt for Irish Bread and what has been taken out of kosher salt, there is no unclean meat in it!!!!!

I asked earlier if you Can halve this recipe snd I decided to just try it and oh my gosh!!! I just made the most beautiful and delicious focaccia. Thank you for this easy to follow recipe!

Is it possible to halve this recipe?

if i want to put it in the fridge overnight before baking, what do i do? any tips?

This is a mildly enriched bread - 10% butter, you can't call this brioche.

Second time doing the recipe today and added double the salt. I found it was a bit too sweet for my liking, but otherwise a great, easy recipe! Thanks! 🎉

Do you have this gf

Do you have a gf bread recipe

What does rolling and scraping your ciabatta dough do?

Oh my gosh its perfect and delicious!!

Anyone else have to add more water? The dough came out really dry and i had to add another half cup of water, hoping it still comes out correctly!

Cant speak?

I find that covering it with tinfoil allows the bottom to bake faster than the top, so you can assemble, proof, and bake all in one go without half baking it. That way the ingredients combine with the dough better.

Thank you for this video! A couple of questions. First, I know you said to use non ultra pasteurized milk and cream. Did you use this or raw milk in this video? Even with non ultra pasteurized I seem to get very little curds. Also, did you use a pizza oven or a regular oven?

Hi whats the longest i can leave the dough in the fridge please.

From Poolish making to overnight refrigerate to kneading every hour- lots of time after you will get that fresh smell of Ciabatta! Now I more appreciate this bread when buy from local bakery :) To make this not difficult. Just amount of time to get the end result!!

1st time I made this is waS perfect. I've been trying to recreate it ever since! My dough always seems to be to wet. And certainly doesn't puff like the video or even close to my 1st one. 😅

Mind the children around the hot oven😅