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.
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.
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.
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.
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!
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....
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!
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
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!!! ❤️
this is the best and easiest Ciabatta recipe that I have found from CZcams. It tastes best. Thanks very much for sharing and I have also shared my bread the recipe with my friends. They just love it.
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:)
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!
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.
Thank you from Brazil!! Love the recipe! I did 15 hour fermentation in refrigerator before baking the ciabatta. Delicious! Everybody love it! Congratulations!!
Thank you delicious recipe. Takes me back to my childhood back in my hometown Kelly’s rolls fresh from the bakery, smells and tastes exactly the same. Only a true Dundonian will appreciate. ❤️
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!
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!
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
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 am starting to experiment with baking my own bread. I haven't found the recipe for the type of artesan breads I love, but this one looks ideal. I will try this this week.
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.
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
THANK YOU !
John K do you have the recipe olive I California and was hoping you may have the recipe I I can understand
@@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.
@@johnk8174 thank you for replying s quickly ok I see and I will take your word for it and hank you very much
@@johnk8174 but this is ciabatta not focaccia. Ciabatta is simple peasants bread, focaccia is luxury bread.
omg 세상에! 방금 집에서 만들어 먹었어요 ㅜㅜ 엄청 쉽고 간단한 방법으로 구수한 치아바타를 만들다니....!저는 캔버스천이 없어서 종이호일을 길게 잘라 칸칸이 살짝 반죽모양대로 접어서 모양잡고 키친크로스로 덮어주었어요. 캔버스천없으신분들 참고하셔용!!
캔버스천이 없어서 어떡하나 했는데 팁 얻어가요 감사합니다! 😍
عالی
유갱님 어휘력딸려서그런데 영상에 폴딩하는게 1차발효죠? 그다음나눠서 발효하는게 2차고?
What are the dimensions of your container?
Tb acho
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.
What temperature please 🥺
👍
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.
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.
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.
If there's any way to add the salt at the later time, it will be better for the yeast
@@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.
@Sahr Malik That won't do anything other than make it taste sweeter. In fact, too much sugar can also slow down the yeast.
Mike Avery thanks for your advise :)
شي واحد يترجم لنا اش قال هاد السيد في النصائح
동영상 그대로만 따라해서 처음으로 통통하고 겉 바삭 속 촉촉한 치아바타 성공했어요!! 컨테이너를 이용한 방법도 너무 brilliant 👍🏻 Thank you so much!!
25도 물 288 이스트 2 올리브유 38
강력분 385 소금7 넣어 반죽
45분 휴지 +폴딩
30분 휴지 +폴딩(손에 물묻혀서)
30분 휴지+폴딩
40분 휴지 +덧가루 묻히고 용기 뒤집어서 때어낸 반죽 4등분
천에 얹어서 발효 30분
220도 18분
25도 물 144 이스트 1 올리브유 19
강력분 194 소금3.5
@@jjoc2072 👍🏼
@@jjoc2072
감사합니다~🥰
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!
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....
45분 -> 접기 -> 30분 -> 접기 -> 30분 -> 접기 -> 40분 하고난 후 4:48 -> 220도에 18분
45분 - 폴딩 (세로3 가로2) - 30분- 폴딩 (세로 2 가로 2) - 30분 -폴딩 (세로2 가로1) - 40분 하고 통 뒤집은 채로 기다리기 - 220 도에 18분
Thanks for sharing this. By far the best simple video without the complicated talking. Lovely ciabatta! 대단히 감사합니다
So u took care of the dough like a baby 👶
Thats why the result was amazing
Indeed. Gentle hands work wonders.
Great recipe. And the idea of covering the scraper to avoid the dough from sticking to it is fantastic! Thank you very much.
Thank you for pointing that out, I hadn't noticed that little detail. At 4:19 for those who want help finding it.
Большое спасибо! Очень удачный рецепт! Получается великолепно!
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!
Thank you for the English subtitles! Greetings from México 🇲🇽💙❤
치아바타 반죽은 물이 많아서 질척;; 안만들려고 했는데, 이 레시피로 성공했어요! 사먹는거보다 더 맛있었어요!
I followed your recipe and I got delicious Ciabatta bread 😋
Thank you for sharing your awesome recipe 😉
Those wide plastic baking spatulas are the best. Made a huge difference to me in handling wet dough easily.
Show, melhor receita de ciabatta que eu vi. Parabéns!!
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
طيب ممكن تكتبى المقادير بالعربى
نفس المقادير يعني كوبين من الماء ملعقتين من زيت الزيتون كبيرة للحساء ملعقة كبيرة خميرة شوية ملح ثم اضيفي الدقيق الابيض
Hanifa Atchi ياختي غي فهمينا بالتفاصيل علاش عليك
هههههههههه ده لو أساسا فهمت السؤال من أصله
Hanifa Atchi انا اعمل نفس الطريق نجح معي من اول مرة انصح اتباع الطريقة
This is the best bread recipe I ever tried! Easy and soft even overnighted! I shared with my sisters and friends, thanks so much!
이거 진짜진짜 맛있어요 구운날 다 먹어서 다음날의 촉촉함은 모르겠지만 다른 빵에 비해 정말 간편하고 올리브유의 촉촉함 때문에 진짜 감동의 맛이에요....!!!!
감사합니다~^^
I made this and it turned out wonderful !!
감사합니다 홈베이킹 시작한지 1달째 쿠키류만 만들다 첫 제빵으로 무반죽 치아바타 만들었는데 성공했어요~!!캔버스천 없이 했는데도 봉긋하니 잘 올라 왔습니다.부모님도 처음으로 맛있다고 해주셨어요ㅠ
캔버스천 없이 뭘로 하셨나요..?
Absolutely Great!!! Thanks a lot, it is the first recipe that really works for me baking Ciabatta !! I love it!!
잘 만들어 먹었어요! 쌀가루를 섞어서 촉촉한데도 기공도 잘 생기고 겉이 바삭하고... 향긋하니 파는것처럼 맛있네요.
Thank you for your easy & great recipe!
I did it 💪🏻.
Thank you 🙏 😘soooo much 👍😘.
Special thank from my kids! 👍🤝👌🏻. They loved your chiabatta! I bake already six day 😅
God bless you 🙏
Wow! You do such a good job and I am impressed with the effort and quality of the bread! I really enjoyed watching you doing this.
I followed your recipe and it came out great. I did 2 stretch and folds followed by 2 coil folds. Great recipe and video. Thank you for sharing!
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!!! ❤️
Yea, Vito is using one-third of a role per video...Greta is not amused...
this is the best and easiest Ciabatta recipe that I have found from CZcams. It tastes best. Thanks very much for sharing and I have also shared my bread the recipe with my friends. They just love it.
I just made it and it turned out wonderful 😍the best bread i have ever made ,I can’t thank you enough 🌹
i think i am finally able to understand how to shape and handle dough by watching the care you use to shape your bread. Thank You.
이빵 너무 좋아하는데 정성이 90% 들어가네요. 시간의 정성입니다. merci beaucoup bien~~~~
Спасибо за рецепт.Много пересмотрела ,но Ваш более оптимальный,понятен, Удачи!
ПРИВЕТ ИЗ РОССИИ ЕКАТЕРИНБУРГ, РАДЫ ЗНАКОМСТВУ, ЗАХОДИТЕ НА НАШ КАНАЛ ПОДПИСЫВАЙТЕСЬ 😉✊✋
Beautiful bread! And gently shown how to do it. :)
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:)
지난주에 처음 만들었는데 치아바타 진짜 집에서 간단하게 만들어졌어요😭❤️ 너무 신기하기도 하고 맛도 있어서 지금 또 만들려고 영상 보고 있어요. 이렇게 쉽고 간단한 레시피 올려주셔서 감사합니다 🥰
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!
One of the most time consuming type of bread to make but... it's 100% worth every minute you devote to it.
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.
This recipe is awesome!!
My family loves my homemade bread, but since I made this recipe, they now want this one!!
This was an absolute joy to watch. Thank you 🌹
наконец-то, хоть один хороший пошаговый рецепт с демонстрацией готового изделия. спасибо большое за ваше видео.
Подскажите пжт 7 гр.соли и 2 гр.дрожжей?
@@user-si6gz8qh9h всё верно
В чиабате корочка должна хрустеть
Не видно температуру воды
@@user-ri9xu5pw7u комнатной температуры, чуть теплее. У него 25 градусов
Made it last night. Mixed in some durum flour as well and they came out amazing! Thank you!!!
초보자도 쉽게 따라할수 있는 방법인것 같아요. 알려주신 방법으로 해서 치아바타 성공했어요. 맛도 대만족이요~^^.
Thank you from Brazil!! Love the recipe! I did 15 hour fermentation in refrigerator before baking the ciabatta. Delicious! Everybody love it! Congratulations!!
qual a dimensão da caixa que vc usou por favor ?
Good idea, I'll do that too.
Beautiful bread! Thank you for the lesson!
Thank you so much for this recipe. The best ciabatta ever. Successful on the first try. You are a lifesaver!
Awesome recipe! My ciabatta was the best after trying various recipes! Thank you!!
Большое спасибо! наглядно, понятно, доступно и без перевода!
Hello. First time i didn’t follow steps correctly was my mistake, second time success, thanks for you sharing, stay safe 🤗🤗
이거보고 치아바타 만들었는데 성공적이었어요! 여기에 올리브까지 넣어서 만들었는데 맛있다라고요! 근데 발효는 여기 나온대로 하지는 못했고... 1시간 하고 접고 1시간반 하고 접고 1시간반 뒤에 그냥 바로 구웠는데도 결과물은 좋았어요!!
OMG! Thank you for the video and the recipe I just made it perfect. God Bless You more.
Beautiful! You make it look so easy lol, I need to try this. Thank you for sharing!
드텨 첨으로 술맛나지않는 치아바타 만들엇어요
고맙습니다 이제 버섯도넣고 올리브유에 찍어도 먹고. 행복합니다
한아인 캐버스천 없이 가능했어요 ~…
술맛은 왜나는 건가요...저도 술맛이 나서 멘붕 ㅜㅜ
@@jiyoungshin4687 발효과정이 잘못되서그런듯해요~
와..진짜 영상처럼 하니까 빵을 매번 실패하다 처음으로 성공한 빵이 나왔어요!!!
정말 맛있어요!!!!
Amei a receita e o vídeo, que praticidade, que salto de forno e que alvéolos lindosssss...parabens e gratidão.
a very time-consuming process but looks yummy for sure I will try it out
thanks for sharing
I make these twice a week, I save so much money and they taste so good
Thank you delicious recipe. Takes me back to my childhood back in my hometown Kelly’s rolls fresh from the bakery, smells and tastes exactly the same. Only a true Dundonian will appreciate. ❤️
That's perfection!! Thanks for sharing your delicious recipe 😋
Супер приготовление!!! 1000 благодарностей за это видео. Смотрю и чувствую аромат и чудесную корочку Чиабатты.. 👍👍👍😋😋😋😘😘
오늘 바로 해봤는데 너무 잘 만들어졌어요! 고맙습니다!!!
ВИКТОРИЯ ПРИВЕТ ИЗ РОССИИ ЕКАТЕРИНБУРГ, РАДЫ ЗНАКОМСТВУ, ЗАХОДИТЕ НА НАШ КАНАЛ ❤👍
이 레시피로 진짜 만족스러운 치아바타 완성했어요! 좋은 영상 감사합니다~~~~~
저도 바로 반죽 시작했어요~*^^*
촉촉한 치아바타 기대기대
Amazing 놀랄 만한 !!!!!!!
I tried it today, OMG, A piece of heaven, thank you
Wow
그대로 했더니 발효도 잘 되고 성형도 쉽고 좋네요. 감사합니다!!
I baked it today and turned out so goood. Very simple. The crust was thin & very crispy. Thanks for sharing ❤❤
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!
What is oven spring??
@@clovelly1946 Oven spring is when the bread rises up in the first 8-10 minutes of initial baking.
Oven spring has been the bane of my wet dough bread...must try this !
A great video, and some great looking bread! Thank you for sharing!
THANK YOU SO MUCH for showing the way to handle a high hydration dough like this.
Made this ciabatta a few times. It turned out very good. Thanks for sharing.
Receita maravilhosa!! Irei tentar preparar esse pao !!
Proofing 4x : 45, 30, 30, 40 minutes then shaping and proofing again 30 minutes.. 240 celcius 18 minutes
Thank you very much.
*220 celcius not 240
Thank youuuuuu
Thank you.
Thank you!
Brilliant recipe and so generous and kind hearted of you to share the knowledge! Thank you so much and best wishes!
정말 맛있게 잘 해먹었어요 ㅎㅎ 좋은 레시피 공유 감사합니다😍😍😍
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!
must have steam tray, her recipe is a bit dry and lack luster the skin
Fiquei maravilhada, que Deus, abençoe as suas, mãos muito Obrigada Brasil Sp Atibaiia.
なんて素晴らしいビデオでしょう。 とても感謝しています。
Very easy and fast enough receipt also very delicious. Tastes like from the bakery. I'm in love❤
Thank you 🙏🏻
Thanks a lot for the recipe. I cooked this today, everything turned out very tasty and just like yours.
말도 안돼 말도 안돼..베린이인 제가 이걸 성공하다니욧!!오븐에서 빵이 커지고 있을때 그 감격은 ㅠㅜ감사합니닷 굿 레쉬피♡
성공하셨다니 기쁘네요~^^ 감사합니다.💕💕
Un canto a la vida misma …emociona … - Saludos desde Argentina.
The best and easiest recipe. It will always work. I bake 2 x or 3 x times a week.
이걸로 열번 넘게 해먹었어요~ 이 레시피는 항상 성공해요
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
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.!!
정말 제가 본 영상중에서 제일 알기쉽게 잘 보여주신것같아요 좋은 정보 너무 너무 감사드려요
This bread looks delicious. I must try. 고맙습니다
vraiment une recette extraordinaire MERCI DAVANTAGE DE RECETTES ALGERIA
Doskonały przepis, ciabatta wyszła pyszna. Dziękuję za "wrzucenie" do sieci tego kulinarnego filmu.
I am starting to experiment with baking my own bread. I haven't found the recipe for the type of artesan breads I love, but this one looks ideal. I will try this this week.
어제 또 만들었어요~ 이번에도 성공요!
치아바타는 이 레시피로 정착할거같아요~ 한번해봤다고 두번째는 왠지 더 쉬운느낌 이네요ㅋ감사해요~~~
This is the second time I'm making it from your recipe, it was fabulous the first time. Just try it guys
qual a dimensão da caixa que vc usou por favor ?
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.
Maravilha.
Vou tentar fazer.
. Maneira simples e eloquente de se explicar a confecção de um pão.
Parabéns!
Amiga, farinha de pão é a nossa farinha de rosca? 🤔
Mas achei a dela tão branca parece de trigo.
@@luciapedrosa4452 é farinha de trigo
I made this bread twice and both time came out perfect..thank you
So yummy and delicious Chiavatta recipe 😋😋 thanks for sharing