오늘 우미스님 레시피로 만들었습니다!!! 동일한 결과물 얻었어요. 문 한 번 열 때 마다 100도 가까이 오븐 온도 떨어지는 문제가 최대 난관이었는데 철판 두 개 깔도 무쇠팬도 아래 하나 두고 최대한 열 가두는 데 애썼더니 성공했어요!!! 겉바속쫄깃한 최애빵 홈베이킹 성공해서 너무 즐겁네용!!!! ㅎㅎㅎㅎ 좋은 영상 감사해요!
Hi, I want to thank you very very much, your recipe and method is so perfect, I have in the last week made this bread 4 times, and each time, its come out perfect.
The wait is worth it, I tell you folks! I couldn’t sleep one night and I decided to make this and let me tell you, the ciabatta came out soft with a nice thin crust and a nice flavor as well. It was *chef’s kiss* damn good. I almost finished eating the first loaf myself haha. In the morning, I made the second loaf into a sandwich with bacon, fried eggs, cheese, and tomato (ingredients I have available) and my family loved it. Thank you for this recipe! This is the kind of bread that I’d slather some butter or cream cheese on and it will still be damn delicious.
I followed the recipe - and it worked. After trying tens of recipes, finally my bread is as it should be - airy, fluffy, with a thin crust and what’s most important tasty. Thanks for the recipe.
Thank you very much for everything! I’ve tried it and I got very good results! 😀 It’s about 3.5 hours including preparation, therefore I advice to start early in the morning if you want it for lunch!
와~ 방금 구웠는데 베이킹 첫 성공이에요! 어마어마한 감동~~ㅎㅎ 그동안 늘 계란이 들어가는 베이킹만 했었고 죄다 실패했었는데 정말 감격🤭 게다가 저는 소금과 이스트를 같이 계량하고 물에 먼저 이스트를 풀지 않고 밀가루에 바로 물 붓는 대역죄인급 실수를 저질렀는데도 성공했습니다ㅠㅠㅠ 폴딩을 끝내고 상온발효했다가 구우려니 시간이 너무 늦었고 올리브를 3차 폴딩에서 넣었더니 반죽과 겉돌아서 저온발효하는 셈치고 냉장고에 넣었다 한 7시간있다가 꺼냈는데 반죽이 충분히 부풀었길래 구워봤어요! 저 제과점에서 파는 치아바타 안 좋아하는데 이거 무슨 일인거죠??!! 너무 맛있어용😍😘 제가 그동안 베이킹이 죄다 실패해서 나는 똥손이다 생각했었는데 이렇게 얼렁뚱땅했는데도 성공하다니...;;; 엉터리로 한 게 성공해서 얼떨떨하지만 그만큼 치아바타가 번거롭긴 하지만 어렵지 않다는 거겠죠? 레시피 너무나 감사합니다~ 구독하고 갈게용ㅎㅎㅎ
OMG! this is fantastic soft and crispy bread. and so easy to make. i have tried so many recipes and bread machines and cannot get this soft texture but with this method i got it perfect on the first try! THANK YOU. good things come to those who wait....
Thank you from Brazil!! Love the recipe! I did 15 hour fermentation in refrigerator before baking the ciabatta. Delicious! Everybody love it! Congratulations!!
Timings (about 3:15 total): Combine ingredients wait 45 min fold wait 30 min fold wait 30 min fold wait 40 min Remove from container, flour top, shape into 4 loaves, transfer to canvas wait 30 min transfer to peel bake 18 min at 430 F
@@lennapelayo3252 I am not sure I understand your question. Here is the recipe, translated from the French posting of it: 385g flour 288g water 7g salt 38g olive oil 2g yeast I have to say I made this once and was not overly impressed with the flavor; the loaf looked pretty good (not as good as the video), but didn't have the flavor I have occasionally found in focaccia. Not sure if I could have done something different. But the experience was useful for understanding better how to make pizza al taglia.
지금까지 여러 레시피와 비율로 치아바타를 해먹었지만, 이레시피가 제일 빵빵하게 반죽이 유지 되서 진짜 너무 예쁘고 만족스러운 치아바타를 성공했습니다. 항상 치아바타반죽이 예민하다보니 핸들링하는 과정에서 숨이 죽거나 꺼져서 볼품없이 되버리곤 했는데ㅠㅠ (특히 반죽 만질때 올리브유쓰라고 한 레시피들....반죽이 무거워져서 그런지 축 쳐지더라구요.) 아주 가볍고 안에 기공도 너무 예쁘고... 새삼 이렇게 만들수 있구나 싶을 정도로 너무 너무 잘나왔어요.(치아바타 경력 7번째ㅋㅋ) 감사합니다:)
If you are using instant dry yeast, rather than active dry yeast, you'll get better results if you make a sponge by putting the water in the container, adding the water, adding 100 grams of flour, then adding the instant dry yeast and letting it work for about 15 minutes before adding the oil, the rest of the flour and the salt. Instant dry yeast would rather not be put in plain water, it is live and wants something to eat once it is hydrated. The sponge helps activate the yeast and gives you a better rise and flavor.
@@jcrnda This is one of those topic where opinions vary. People worry that early salt addition will inhibit yeast growth and mess with gluten development. Professor Calvel did some studies on that and found that salt did good as a preservative in the dough protecting the caretenoids in the flour when added early in the mix, and that the negative consequences were greatly over stated. Try it both ways, have someone who doesn't know what you did try both breads, you may be surprised.
So how many times exactly do you fold rest fold rest six into 35 minutes? Looks delicious I’m glad to see your comment after you made it i am lured to make it.
this is the best and easiest Ciabatta recipe that I have found from RU-vid. It tastes best. Thanks very much for sharing and I have also shared my bread the recipe with my friends. They just love it.
واخيرا نجحت في هذه الوصفة للمرة السابعة وكلما اعيدها احزن ولكن بالارادة فزت في الوصفة وانا فرحة جدا واقفز اني سعيدة والسر هو اني دلكتها قليلا ثم تركتها عشرة دقائق وبدات في طريقتها وعندما وضعتها على الصنية تركتها ايضا ترتاح اني فرحة وشكرا لهذه السيدة وبارك الله فيها
Thank you very much for making this video! I made this today & the bread turned out just like yours! crusty skin & soft loaves! love love ♥️♥️♥️ Thank you very much!
I really like the fact that you don’t use plastic wrap!!! It can be surely replaced by a lid as you did, but many recipe videos still use the wraps and it makes me feel we need to be more conscious about reducing wastage. So....thank youuu!!! ❤️
우미스베이킹님 보고 치아바타 처음 만들어봤어요. 원래 베이킹을 좋아하기도 했고 얼마전 치아바타 샌드위치를 해먹었는데(베이커리에서 산 치아바타루요!) 너무 맛있었어서 제가 치아바타를 한번 만들어보고싶어서 레시피 찾다 오게되었어요. 전 단호박을 듬뿍듬뿍 넣어서 만들었고 결과가 너무 만족스럽게 나와서 샌드위치도 해먹고 살짝 구워서 올리브오일&발사믹에 찍어도 먹었네요ㅎㅎ 좋은 레시피 감사합니다. 첫반죽할때는 너무 찐득하고 질길래 이게 맞나 했는데 발효하고 폴딩할수록 쫀쫀해지더라구요. 치즈 넣어서 한번 더 만들어서 엄마께 샌드위치 만들어드리고싶어요.!!
I have made half a dozen or so different ciabatta recipes with varying rates of success. This is, by far, the best crumb and oven spring of any of the other recipes I've tried. I followed her instructions exactly. The only thing I did differently was spray with water and have a steam pan in the oven. Delicious. Thank you!
Thank you so much for sharing this delicous recipe. I'm a home baker and this is the 1st time I bake Ciabatta, the bread is so yummy with chewy texture, big air hole, light, fluffy. I'll do it again for sure. I bake with a hot baking tray (pre-heated 15mins), spray some water on top of the bread before put in the oven, plus a small bowl of hot water at the bottom of the oven.
Tried this recipe today and it turned out great. Felt so encouraged when I saw that there was oven spring! And the bread tasted great as well. Thank you for sharing!
@@wendytan6980 Wait until the bread has completely cooled off. Leave whole or slice. Wrap with plastic cling film, then put it in a sturdy freezer bag. Place in your freezer right away. When you defrost it, it will be as soft as the day you baked it because the starches do not have time to go stale.
