An outstanding RU-vid instructional. Your videography, detailed visual instructions complemented with written notes emphasizing important points, and timeline make this one of the best bread baking channels on RU-vid. Thanks for taking the time to do this. You are appreciated.
This looks excellent! I live in Thailand and the humidity is very high sometimes around 80% so when preparing the ingredients, do I need to use less water or just follow the recipe exactly? Looking forward to your response. Thank you!😊
Wow! Your bread looks so delicious, crispy on the outside and chewy on the inside. I can imagine the smell, so yummy.. too much work for me to bake it..
Delicious 😋 I will be making this soon! I love Ciabatta Bread and yours looks Perfect ❤ Thank you for sharing your recipe, great patients, and your Skill is unsurpassed 😊🤗❤️
Wow, that looks so exciting really good and crisp with lot of cells and crusty feel ,which I love. It is really your labour of love in it. It is showing all the way through the bread you have shared with us.
In 1993 I was asked to take over two bakeries my company owned. My background was culinary arts and I preferred working with other foods but took on the task. We flew out an Italian baker to show us how to make Italian breads, biscotti and other things. He told us what equipment to buy and shared many of his authentic recipes. This was before ciabatta was well known in America and pretty much unknown in Hawaii where I live. Although the above recipe achieves its goal with a slightly different path than the method we learned, the true technique and results are perfect. Lean dough, four ingredients only, very high hydration and long fermentation. The end product looks and sounds perfect. Big eyes (occhi I think is the Italian term he taught us.....large open bubbles in the cross section). Crusty with a hollow sound. We eventually were able to have a single baker make 1,100 loaves per day which we supplied our five restaurants. Only one way I will mention that will improve this recipe: Parbake. Freshly baked bread smells and tastes great but if it is still steaming it has not gone through a critical stage: Staling. Very freshly right-out-of-the oven bread is tempting but will quickly become doughy. Bake the ciabatta on a stone with heat from above and below if you have the means. Pull it from the oven 10 minutes BEFORE it is done and allow it to cool on a rack until completely cool. This allows the loaves to shed water. You can freeze the parbaked loaves or if you want them that day, fire up the oven and bake them for the additional 10 minutes until golden. This way you have a very freshly baked tasting bread that will have a bready texture, not a doughy texture.
Thank you so much for sharing this. I'm from South Africa, and I bake for Teniqua Treetops lodge and I struggle with ciabatta. I will definitely try this one.😄
식탁일기님 무반죽치아바타 레시피로만 여러번 만들어보다가, 이 영상의 레시피로는 처음 도전해봤어요. 발효 첫째날부터 막걸리 냄새가 나서 이게 맞나, 싶었지만 그래도 꾹 참고 48시간까지 기다렸다가 만들어봤어요!! 단시간에 만드는 치아바타랑은 확실히 차원이 다르네요.. 겉이 훨~~~~씬 빠삭하고 속은 진짜로 촉촉해요 기공도 ㅠㅠㅠㅠ 많이 나왔어요 ㅠㅠ 혹시 이 댓글을 보시게 된다면! 이제 기온이 많이 올라갈텐데 1. 여름에는 어떻게 20도를 유지하는지, 2. 두배로 만들때는 재료양만 두배로 늘려서 만들면 되는지 알려주시면 좋겠어요! 비밀레시피 알려주셔서 감사함니다❤
Гораздо больше изматывает себя дачник на грядках, выращивая свои овощи. Легче купить у соседа, а себе вырыть бассейн и наслаждаться отдыхом. Однако, люди батрачат от заката до рассвета на своих участках зачем-то. Может, им просто нравится процесс?
This is a genius recipe, it uses many smart hacks and I love the idea to cover the dough in parchment during baking. Thank you, I will be trying your method asap!!!
Работаю в пекарне около месяца. Увидев изнанку производства, хлеб больше не ем)) Пеките сами... мало ли кто и какими руками берёт ваш хлеб. Он еще и на грязнющий пол склада падает. Работники по этому поводу не переживают. Поднял и на лоток покупателям или в детский сад.
Для тех, кто ест хлеб редко - это очень полезное и интересное видео. Меня не утомит иногда повозиться и выпечь такой долгий хлеб да под баночку хорошей красной икры или сёмги-малосол🥰 да с хорошим маслицемммм.... 😋 Устроить себе мини-праздник:)) Вообще холодная ферментация - замечательная штука. Не просто нафигачить белого хлебушка по-быстрому (как тут некоторые показывают и называют это багетом только потому что длинные).
вы абсолютно правы. В то же время, уверен есть способ получить такой же результат быстрее. Ну вот представьте, что у вас своя пекарня, ну разве можете вы себе позволить делать тесто 2 дня?
That was the best Ciabatta bread I have ever eaten or made! Amazing!!! I made it into 4 rolls. It was so worth the effort and the wait time. Thank you!
@@waterfirerock , I made it to the instructions the first time. After that, I did some shortcuts and have to say, both were delicious, crispy & full of pockets for the butter! After all, bread is simply a vehicle to get more butter! Experiment with it.
@@janieb1439look at the Ciabatta recipe on a channel John Kirkwood. And another baking channel of King Arthur flour company. This here is definitely ciabatta bread. Slightly different technique than the others, but this seems to be a smaller quantity too.
It's fantastic, whatever You call it !!👌 My only problem is , I couldn't resist to eat It all at once with butter and scallions While still warm , and that's disaster for my waistline !😂
@@miramaric4383 With everything that is going on in this insane world, taking a moment to indulge in a moment of pleasure is in my opinion the right ans sane thing to do ! 😉.
Aunque parece una receta muy laboriosa, creo que vale la pena probarla. Dicen que lo bueno se hace esperar, no? Muchas gracias por compartir con nosotros la receta.😊
Чиабата и сам замес, тесто выглядят потрясающе. Так впечатлилась, что решила повторить, потому что самого участия там мало, (мы же не сидим эти два дня, глядя как созревает опара), а результат на видео супер. Но..что-то пошло не так. После 42 часов брожения опара сильно пахла перебродившим тестом, при замесе оно не выглядело таким гладким. При складывании рвалось безбожно, хотя муку брала шугуровскую с белком 12%. После второго складываниия тесто оставалось таким же комковатым и с сильным запахом браги. В результате я его выбросила, решила, что с меня хватит. Да, спасибо автору за то, что муки я испортила только 265 граммов. Выводы: либо температура выбраживания должна быть сильно ниже, либо мука должна быть очень сильной, типа манитобы, либо и то и другое. А, может, автор, так и не поделилась своим секретом, который долго хранила. 😅
That’s a long time of preparation of these two small loafs of bread which I’m sure you’re going to eat with in few minutes, because it looks delicious 😋
Excelente receta de pan Chiabata, yo tengo una versión más corta, pero voy a empezar a hacerla de esta forma pues estoy segura de que el sabor será mucho mejor por el tiempo de fermentación extendido. Además los alveolos que se forman con tantos dobleces se ven hermosos❤. Gracias por publicar esto y ya mismo empiezo a hacerlo
Love the bread! It was really yummy and much better than store bought. BTW, I also enjoyed the background music 😊 Please, share what type of bird it is. Thanks, K
The most important ingredient to have good bread is time! Most of recipes you can find on RU-vid, are quick, and too much yeast! So the taste is not very good. Be sure that, here the flavors are developed and you will not have the very strong yeast taste that's very unpleasant 😉
Correct me if I'm wrong but looks like he did a integrated levan (levain? not sure of the english word) bread. That's why u see this many waiting and adding ingredients steps. Folding this much is common throughout other types of high hydration bread I've seen so far though. Bread making is so interesting, limitless ways of doing it wow.
@@pijcab je crois pas qu'il utilise du levain. Il prépare une première fermentation avec peu de levure. On appelle ça "polish" et le temps fait tout le travail. 😁
Vous êtes vraiment trop fort ! 💪 Magnifique ce ciabatta, du coup je viens de commander la farine spéciale T00... Merci vraiment pour votre vidéo, simple, claire, le top !🏅
En Italie nous avons la farine Spadoni exprès pour ces longues fermentations. Mais en aucun cas il faut utiliser une farine 00. Celle ci est bonne seulement pour pâtisseries ou préparations à brève lévitation. Max 3 heures. Pour longue fermentation il faut au moins qu'il soit indiqué farine 0, avec 13/14 g protéines. C'est toujours indiqué sur le côté du sachet contenant la farine. Bonne soirée.
