Этот рецепт великолепен! Хлеб получается невероятно вкусный, делается не сложно, продукты самые простые, а результат невероятный - воздушный ароматный хлеб с изумительной хрустящей корочкой! Единственное, что я не делала по рецепту - это не обрезала - жалко каждый кусочек теста, оно слишком хорошее! Просто делила на две части и наслаждалась результатом! Спасибо 1000 раз!
Безмолвное приготовление чиабатты под звук тикающих часов словно подчёркивает магию происходящего процесса... и какой волшебный хлеб получился в результате!
I just made this bread and cannot tell how easy is to prepare and bake. The result has been amazing. I was looking for the best home made bread and this is more than I expected. For me, it is the perfect bread, I don’t need lo look further. THANK YOU SO MUCH!!!
OMG. Before I die I want to make Ciabatta like you. Perfect crust and beautiful soft elastic crumb. You have sent me on a quest. Thank you. A great project now I am in lockdown.
Готовила по данной технологии, но воды брала 450 мл на 500 г муки высшего сорта. Поскольку муку с повышенным содержанием белка 13 и более нужно искать специально, думаю, вполне допустимо заменить смесь муки из рецепта мукой в/с с содержанием белка 10-10,3%. Соли добавляла полторы чайных ложки. Одна для меня маловато, не люблю несоленый хлеб. Тесто делила просто на две прямоугольные части. Хлеб получился замечательный и по вкусу и по консистенции. Спасибо за рецепт и видео без лишних слов. Вообще без слов))
Seen a lot of this type bread videos and this one is the best or at least has produced the best looking and sounding loaf I can recall ever seeing, BRAVO...
the bread looks great, however, what is done with the pieces that were cut off? Looked like a lot of "waste"? Maybe I didn't understand the process well... Mukgling
Thank you for your wonderful recipes! The ciabatta is the best I've ever tasted and thanks to your perfect explanation, it was fabulous at the first attempt when I tried it! You're very kind to share this all with us. Thank you so much! 🙏
Здравствуйте, Mukgling!!! Сегодня испекла по Вашему рецепту чиабатту, моя семья в радости!!!! Необыкновенно вкусная, нежный мякиш и в меру хрустящая корочка, замечательный рецепт!!! Раньше я делала без добавления оливкового масла и чиабатта получалась немного резиновая, но теперь все прекрасно. Благодарю!!!
Mukgling, some important information: • King Arthur bread flour, available in the U.S., has 12.7% protein. Perfect for ciabatta with no need to mix it with all-purpose flour. • I added 1 minute to cover-on baking at 500°F, and one or 2 minutes to cover-off for a better color and crispier crust. • I used an electric mixer to make the dough, and I left the dough in the mixer bowl for the stretch and folds. Transfered the dough to a parchment paper liner on my pizza peel for the final steps before the oven. I divided the dough into 2 parts to make 2 breads. No leftover dough. •Result---Delicious and good looking. 맛있고 잘 생겼다 Needs nothing else but to dip pieces of the ciabatta into evoo and enjoy. 이전 도움에 감사드립니다.
Yes, I believe KA is available across the U.S. Amazon has it for about US $6 for a 5 lb bag. I've seen it selling for $7 in some markets. I have also had very good results with different kinds of bread using Caputo 00 Chef's Flour from Italy. On Amazon, you can buy 10 one-kilo bags for about $35. I ran out of it so I used the KA flour. I intend to try it for ciabatta. It is very, very finely milled and I think it has around 12.5%protein, but I'm not sure. I don't pay much attention to the protein content of flour except when I bake bagels.
@@hermangersten324 Good information Thank you very much. I should try I have one question. Do you know sourdough well? If you know well, when you make a sourdough starter, Does success rate vary by flour type and brand?
Mukgling, I have never tried to use sourdough starters. For me, recipes like yours provide enough taste without it. I don't like a strong sourdough taste in bread. Following your great recipe, I was able to produce 2 excellent looking and tasting loaves. Maybe my bread is not perfect, but it is far better than what I can buy in most markets. My wife, who is from Guangzhou, loves the ciabatta. After a day or so, we freeze it after slicing it up, and then lightly toast the slices to have with breakfast for a few days. That the bread is not very sour means we can put any topping on it with tasty results. We don't need any improvements to your ciabatta!
치아바타 몇 번 만들어봤는데 이렇게 잘 나온 적은 처음이에요ㅠㅠ 무반죽이어서 만들기도 너무 쉽고 맛도 가게에서 파는 것처럼 맛있었어요 흡ㅠㅠㅠㅠ 가족들도 맛있다고 너무 좋아했어요...ㅠㅠㅠ 제가 중간에 성형하다가 잠깐 실수해서 기공이 좀 빠진 것만 빼면 완전 대성공이에요!!!! 정말 감사합니다ㅠㅠㅠ
I made this, copied your recipe exactly except that: 1. instead of a mix of strong bread flour and all purpose flour, I used only all purpose flour 2. instead of 2 hours at room temperature, I left the dough 15 and a half hours in the fridge (overnight) and then 3 hours room temp before baking 3. I halved the recipe and I did not cut the dough to a square shape of 400g It's hands down the best ciabatta I have ever tasted. Crispy on the outside and soft on the inside
Beautiful job. I just made some smaller loaves for the first time with normal flour. They turned out great. I dipped my pieces in virgin olive oil. Thanks mate.
Fantastic video. I love everything about it! My question is: What if I'd like to use sourdough starter? Do you think it would work? How much starter I should use? Or: do you have any recipe for ciabatta using natural starter? Thank you so much!
Sourdough starter can be used for all breads. The effect is. I have a sourdough bread video that I made. ua-cam.com/video/cCb4UVTJcSQ/v-deo.html If you go to the link above, you can see the process of making sourdough. The amount of starter used varies greatly depending on the formulation Please refer to the video I made it. I will post the video if I make a ciabatta using a SourDough Starter later! Thank you for watching^^
Your recipe is so far the best. I tried many different recipes but yours come out exactly what I'm looking for in a Italian bread. They come out exactly Italian bread you get from Italy and Italian restaurants. Thank you for sharing. 😍😘😊❤💕
Bom dia Jenny Liu, visite nosso canal, é sobre maravilhas da natureza que Deus nos presentei a cada momento de nossas vidas para admirarmos e deleitarmos, muita paz, gratidão. Brasil.
Oggi lo farò ma mancano le dosi.. e poi ogni quanto dura l’intervallo tra una piegatura ed un’altra?Peccato che non spieghi.. è triste vedere senza sentire una voce o vedere un volto. Comunque sei bravissima!
@@graziasidari5464 ecco: ■ Dough Formulation B's(%): 70%, Tr (g): 297g Strong Flour(Bread Flour) B's(%): 30%, Tr (g): 127g All purpose flour B's(%): 77%, Tr (g): 325g Water B's(%): 10%, Tr (g): 42g Olive oil(extra virgin) B's(%):0.4%, Tr (g): 2g Instant yeast B's(%): 2%, Tr (g): 8g Salt ■ Process ■ Click the Subtitle button → Subtitles will be displayed in the video. 1. Put water in the bowl. 2. Put the instant yeast. 3. After 1 minute, mix evenly the instant yeast. 4. After adding salt, dissolve in water. 5. Add olive oil and mix well. 6. After adding flour, Mix evenly until no flour is visible (dough temperature 22.5℃). 7. After 30 minutes of Rest(autolyze), the first fold (folding) 8. After 30 minutes of Rest, the second fold (folding) 9. After 30 minutes of Rest, the third fold (folding) 10. After 30 minutes of Rest, the fourth fold (folding) 11. After the fourth fold, 2 hours room temperature fermentation 12. Hold the dough shape in square shape. 13. Divide the dough into a square shape (about 400g) 14. After sprinkling flour on the canvas cloth, Put the dough 15. Second fermentation: 20 minutes fermentation at room temperature 16. During the second fermentation Preheat oven and lodge 10 inch combo cooker preheat The oven temperature is raised as high as possible, (The maximum temperature of my oven: 250℃) (Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart) 17. The second fermented dough is panned on the preheated lodge 10-inch combo cooker floor 18. Cover the lid of lodge 10-inch combo cooker. 19. Put it in the oven 20. After 15 minutes baking, remove the lodge cover and continue baking for 15 minutes. Ho provato con la farina molisana ma il risultato non è stato buono
I just started using cast iron and will use mine for bread.... upside-down..... who would have guessed.... learn something new every day, thank you for a gorgeous video new friend from UK 🇬🇧 ❤
@@ЕленаМаркова-м6ц Процесс 1. Налей воды в миску. 2. Поставить быстрорастворимых дрожжей. 3. Через 1 минуту равномерно перемешайте растворимые дрожжи. 4. После добавления соли, растворить в воде. 5. Добавить оливковое масло и хорошо перемешать. 6. После добавления муки, Смешайте равномерно, пока мука не будет видна (температура теста 22.5℃). 7. После 30 минут отдыха (автолиз), первая складка (складывание) 8. После 30 минут отдыха вторая складка (складывание) 9. После 30 минут отдыха, третья складка (складывание) 10. После 30 минут отдыха, четвертая складка (складывание) 11. После четвертой створки, заквашивание комнатной температуры 2 часов 12. Держите форму теста в квадратной форме. 13. Разделите тесто на квадратную форму (около 400г) 14. После посыпания муки на полотняную ткань, положить тесто 15. Вторая ферментация: 20 минут брожения при комнатной температуре 16. Во время второго брожения Разогрейте духовку и подать 10 дюймов комбинированный котел подогрева Температура духовки повышается как можно выше, (Максимальная температура в духовке: 250℃) (Домик LCC3 чугунный комбинированный котел, предварительно заправляют, 3.2-Кварт) 17. Второй дрожжевого теста перемещается на предварительно разогретой домик 10-дюймовый комбинированная плита пола 18. Накройте Лодж 10-дюймовой крышкой комбинированной плиты. 19. Поставить в духовку 20. После 15 минут выпечки снимите крышку ложи и продолжайте выпечку в течение 15 минут 21. Выньте хлеб из духовки и остудить 22. Дегустация после завершения хлеба Результаты тестов 1. Из-за оливкового масла мякиш и кожа мягкие. 2. Оливковое масло (extra virgin) входит и имеет уникальный вкус. 3. Было бы лучше увеличить количество воды. 4. Лично Чиабатта-самый вкусный хлеб.
I wish you could see and smell just how amazing this bread is! Just took out of the oven, butter is melting in all the nooks and crannies! Light, airy, crumb is melt in your mouth delicious and crust is perfection! Thank you for such a wonderful recipe!
Excelente Canal! Parabéns pelo detalhamento da receita na descrição do vídeo, isto faz o canal único. Se for possível, nos brinde com a receita de um pão pernambucano chamado PÃO RECIFE.
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I love the simplicity, I love the willing to share It shows a lot And I love your sourdough breads. Keep up the good work!!! And thank you from the bottom of my heart. !!!!!
Para Yuval , bom dia.visite nosso canal, é sobre maravilhas da natureza que Deus nos presentei a cada momento de nossas vidas para admirarmos e deleitarmos, muita paz, gratidão.
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Thank you for this recipe! Simple and relatively quick. My bread turned out great, however I don't understand the 13th step. Why did you discard almost half of the dough?
My wonderful Mukgling, do you add the cut pieces to the bottom of the original loaf or create a new loaf out of the cut pieces and bake them 30 minutes later after you have pulled out the first loaf. yum yum Looking forward to a happy day.
Hi ..thank you for this amazing bread you made, can't wait to try it because I just lost my Mom and she made bread all the time it was her passion to give to everyone ...I used to watch her all the time she did everything by head so glad I have something to work with the only think she never put olive oil ...is it a must or it can be left out thank you so much
There was such a story ... I have a sad heart. I can't speak English, so I can't express it properly. Adding olive oil is optional. Have a good baking and have a nice day!
Very thanks! Is similar bread in italy! In the description you write: flour bread, can write more informations about flour? Thank you for your delicious bread!
@@Mukgling very thanks! In italy flour on the pack write protein with W For example W 600 for pandoro, panettone ( extreme strong) W 400 o 300 is for pizza ( medium strong) W 200 o 150 for cake ( no strong ) I think your flour is medium strong.
@@angelicarosso8913 ciao Angelica,non riesco a tradurre(o meglio non capisco) cosa significa la frase "the ash content" dove la percentuale e' dello 0,4,sapresti aiutarmi?
Bom dia, Angelica Rosso, visite nosso canal, é sobre maravilhas da natureza que Deus nos presentei a cada momento de nossas vidas para admirarmos e deleitarmos, muita paz, gratidão. Brasil. Carlos.
Btw, what did you put in the water first before the salt? I admired your delicate little fingers and the way you prepared my most favourite bread dough in the world. Well done!!!
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Très belle texture de la mie , aérée comme j'aime... je vais m'inspirer de cette belle recette ; dommage quelle ne soit pas en Français... FELICITATIONS @ Mukgling
Hello you have taught us some secret about breadmaking like folding which i would never have known otherwise .thanks .i would also like to know if i can add herbs to the dough or garlic and cheese ..
Non sapevo che anche la ciabatta fosse conosciuta fuori dall'Italia! Ogni regione italiana ha il suo pane tradizionale. Da provare il pane nero di segale fatto dalle mie parti, valle Ossola, VCO, con la crosta croccante, da mangiare con lardo e miele!
@@francescologiudice3384 la farina c'è perché è fatto a mano. Il pane che compri alla coop è bello pulito perché lo fanno le macchine. E poi basta soffiarla via santo dio, non penso che un po' di farina sulla crosta faccia diventare il pane schifoso 🙄
@@saracaselli4572 guarda che il pane fatto bene non ha alcuna farina sul pane, ed ad ogni modo la farina cruda sul pane è assolutamente schifosa, ma che schifezze ti mangi?.. PS: io non compro il pane alla Coop ma vado dal paneficio che lavora tutto manuale e non esiste proprio la farina sul pane!
@@francescologiudice3384 mai mangiato la pizza? Rimane un po' di farina e cenere sul fondo. E a volte anche sulla crosta se il pizzaiolo ne ha messa un po' troppa visto che non evapora come l'acqua con il calore. Basta soffiarla via, niente di troppo complicato
you have some excellent techniques Including being so gentle and I like you let it fall out of the container. I do not understand cutting the edges however. Keep up the good work.
The dough was overweight. It should be the right weight for the lodge combo size, but I made it without thinking about it. So I cut out the dough. However, I also baked the cut dough!
Этот рецепт великолепен! Хлеб получается невероятно вкусный, делается не сложно, продукты самые простые, а результат невероятный - воздушный ароматный хлеб с изумительной хрустящей корочкой! Единственное, что я не делала по рецепту - это не обрезала - жалко каждый кусочек теста, оно слишком хорошее! Просто делила на две части и наслаждалась результатом! Спасибо 1000 раз!
Большое спасибо ~!
Хорошая Россия ~!
Я если честно, вообще не поняла эти обрезки и куда их девать
Excellent video! No elevator music no rambling introduction no meeting kids or your cat just a straight forward this is how you do it video. Thanks
Thanks for watching! happy baking~^^
Surely no-one would mind scar in this video.
Heard eating noises ugh
Безмолвное приготовление чиабатты под звук тикающих часов словно подчёркивает магию происходящего процесса... и какой волшебный хлеб получился в результате!
Thanks for watching
И чавканье в конце!)))))
@@ЛюдмилаСорокина-щ3н happy baking~^^ Thanks!
А куда обрезки? Разве нельзя просто разделить на две части и обе испечь?
@@НатальяГалуза-с9с Именно это меня раздражает в приготовлении профессиональными (и не только) поварами. Обрезки выбрасывают что мусор.
치아바타 만들어보려고 수십가지 영상을 봤는데 완전 제 스타일의 치아바타를 드디어 찾았습니다. 바삭하고 구수한 겉면과 쫄깃하고 촉촉한 빵 속살이 완벽해보여요. 치아바타만 만들어 파셔도 제가 손님 몰고 맨날 사러 갈거 같아요
정말 감사합니다^^ 꼭 만들어보세요 정말 맛있습니다~!
Эх, Чиабатта! Вечная тема. Тоже пеку постоянно, только вместо дрожжей закваску, это сила!
Спасибо ~!
А как вы делаете на закваске? И какая она у вас?
I just made this bread and cannot tell how easy is to prepare and bake. The result has been amazing. I was looking for the best home made bread and this is more than I expected. For me, it is the perfect bread, I don’t need lo look further.
THANK YOU SO MUCH!!!
Thank you very much.
You did a fantastic job! You have very painful looking arthritis and all these steps to make this bread must be a work of love.
Thanks for watching~!
OMG. Before I die I want to make Ciabatta like you. Perfect crust and beautiful soft elastic crumb. You have sent me on a quest. Thank you. A great project now I am in lockdown.
try it~! easy recipe ! Thanks for watching! Happy baking bread!
Готовила по данной технологии, но воды брала 450 мл на 500 г муки высшего сорта. Поскольку муку с повышенным содержанием белка 13 и более нужно искать специально, думаю, вполне допустимо заменить смесь муки из рецепта мукой в/с с содержанием белка 10-10,3%. Соли добавляла полторы чайных ложки. Одна для меня маловато, не люблю несоленый хлеб. Тесто делила просто на две прямоугольные части. Хлеб получился замечательный и по вкусу и по консистенции. Спасибо за рецепт и видео без лишних слов. Вообще без слов))
Thanks for watching! Happy baking bread!
Вау!!! Какой хороший комментарий!!! Настоящая чаббата не такая соленая, как русский хлеб. Спасибо за советы!!!! Оставайтесь здоровой!!!!
우연히 본 화면인데 공법이 특이해서 시험삼아 한번 따라해봤어요 의외로 대단히 건강하고 맛있는 빵이었씁니다 기름적게 설탕없이 만든빵이 정말 훌륭했어요감사합니다
집에서 간단하게 만들 수 있는 방법입니다^^
즐거운 베이킹 하세요!
Seen a lot of this type bread videos and this one is the best or at least has produced the best looking and sounding loaf I can recall ever seeing, BRAVO...
Thanks very much~!
the bread looks great, however, what is done with the pieces that were cut off? Looked like a lot of "waste"? Maybe I didn't understand the process well... Mukgling
I make this all the time a tip for you
Add water on your fingers so the dough don’t stick
Love from Italy
Thanks for watching! Happy baking bread~!
Or olive oil
Sei italiano
@@rosariopaiva
.
Thank you for your wonderful recipes! The ciabatta is the best I've ever tasted and thanks to your perfect explanation, it was fabulous at the first attempt when I tried it! You're very kind to share this all with us. Thank you so much! 🙏
Thank you very much! Happy baking bread!
Здравствуйте, Mukgling!!! Сегодня испекла по Вашему рецепту чиабатту, моя семья в радости!!!! Необыкновенно вкусная, нежный мякиш и в меру хрустящая корочка, замечательный рецепт!!! Раньше я делала без добавления оливкового масла и чиабатта получалась немного резиновая, но теперь все прекрасно. Благодарю!!!
Большое спасибо! Удачной выпечки!
Cabatahleb je savrsen. Svaka cast. Hvala.
Thanks for watching! Happy baking bread~!
Супер! Давно хотел посмотреть приготовление чиабатты. Лайк однозначно.
Thanks for watching!
Не видела ничего подобного. Это ШЕДЕВР!!!
Thanks for watching! Happy baking ciabatta!
A beautiful loaf of bread with an amazing crumb. That said, my favorite part was the chef eating almost the while loaf❤️❤️
The video of mukgling starts with flour and ends with tasting ^^
Thank you very much ~!
Jane Powers ..... crumb.
Him chewing and smacking grossed me out.
Most beautiful Ciabatta Bread🥖
Thanks for watching~! happy baking life and have a good day~!
This is the best result I have found. It's perfect. Thank you. The oven-within-an-oven makes all the difference.
you're right! Thanks for watching!
Mukgling, some important information:
• King Arthur bread flour, available in the U.S., has 12.7% protein. Perfect for ciabatta with no need to mix it with all-purpose flour.
• I added 1 minute to cover-on baking at 500°F, and one or 2 minutes to cover-off for a better color and crispier crust.
• I used an electric mixer to make the dough, and I left the dough in the mixer bowl for the stretch and folds. Transfered the dough to a
parchment paper liner on my pizza peel for the final steps before the oven. I divided the dough into 2 parts to make 2 breads. No leftover dough.
•Result---Delicious and good looking. 맛있고 잘 생겼다
Needs nothing else but to dip pieces of the ciabatta into evoo and enjoy.
이전 도움에 감사드립니다.
Is King Arthur a major American brand?
I've seen it in America, but it's not in Korea.
It's amazing.
Thank you for sharing your method.
Yes, I believe KA is available across the U.S.
Amazon has it for about US $6 for a 5 lb bag. I've seen it selling for $7 in some markets. I have also had very good results with different kinds of bread using Caputo 00 Chef's Flour from Italy. On Amazon, you can buy 10 one-kilo bags for about $35. I ran out of it so I used the KA flour. I intend to try it for ciabatta. It is very, very finely milled and I think it has around 12.5%protein, but I'm not sure. I don't pay much attention to the protein content of flour except when I bake bagels.
@@hermangersten324 Good information Thank you very much.
I should try
I have one question.
Do you know sourdough well?
If you know well, when you make a sourdough starter,
Does success rate vary by flour type and brand?
Mukgling, I have never tried to use sourdough starters. For me, recipes like yours provide enough taste without it. I don't like a strong sourdough taste in bread. Following your great recipe, I was able to produce 2 excellent looking and tasting loaves. Maybe my bread is not perfect, but it is far better than what I can buy in most markets. My wife, who is from Guangzhou, loves the ciabatta. After a day or so, we freeze it after slicing it up, and then lightly toast the slices to have with breakfast for a few days. That the bread is not very sour means we can put any topping on it with tasty results. We don't need any improvements to your ciabatta!
@@hermangersten324 Thank you very much~!
have a good day!
치아바타 몇 번 만들어봤는데 이렇게 잘 나온 적은 처음이에요ㅠㅠ 무반죽이어서 만들기도 너무 쉽고 맛도 가게에서 파는 것처럼 맛있었어요 흡ㅠㅠㅠㅠ 가족들도 맛있다고 너무 좋아했어요...ㅠㅠㅠ 제가 중간에 성형하다가 잠깐 실수해서 기공이 좀 빠진 것만 빼면 완전 대성공이에요!!!! 정말 감사합니다ㅠㅠㅠ
성공하셨다니 기쁘네요 ^^
가족들이 맛있게 드셨다니 더 좋습니다~!
즐거운 홈베이킹 하세요~^^
I’ve tried your recepie today, result is perfect..thanx for sharing
oh~! Thank you very much~! i am pleasure~!
please, where are the quantities of the ingredients? The recipe
kullandığınız ölçüleri de yazabilirmisiniz (un,su vs)
can you also write the measurements you use (flour, water etc.)
Ilyas gül tabii ki. 500 gr un, 400 gr su, 30 gr zeytinyağı, 1 çay kaşığı kuru maya 10 gr (1 tatlı kaşığı ) tuz
I made this, copied your recipe exactly except that:
1. instead of a mix of strong bread flour and all purpose flour, I used only all purpose flour
2. instead of 2 hours at room temperature, I left the dough 15 and a half hours in the fridge
(overnight) and then 3 hours room temp before baking
3. I halved the recipe and I did not cut the dough to a square shape of 400g
It's hands down the best ciabatta I have ever tasted. Crispy on the outside and soft on the inside
Thanks for your process! Happy baking bread!
V nice recipe 😋🤤 super duper amazing 😻🤩 super delicious 😋🤤 enjoy your video
Thank you very much! Happy baking bread!
Love love love this tutorial, k.i.s.s keep it simple stupid! No fluff, straight to the point. Bravo!
Thank you very much! Happy baking bread!
@@Mukgling Thank you, It turned out PERFECT by the way. Thanks to you!
@@restlessmindcreations5679 Have a good day!
Очень удачный рецепт. Чиабата получилась с первого раза. Автору большое спасибо. Рекомендую
Thanks for watching! Happy baking bread!
О,он ел чиабатту и был слышен хруст корочки! Класс!
Thanks for watching! Happy baking!
😋😋
Vous êtes un excellent chef cinq étoiles⭐️⭐️⭐️⭐️⭐️💫
Merci beaucoup! Bonne journée!
Beautiful job. I just made some smaller loaves for the first time with normal flour. They turned out great. I dipped my pieces in virgin olive oil. Thanks mate.
Thanks for watching! Happy baking bread!
О! Я сделала этот хлеб! Это чудо! Он прекрасен! Мой муж в восторге! Спасибо!
Thanks for watching! Happy baking!
우와. 별 생각없이 봤는데 소박한 도구로 엄청 기공이 생긴 치아바타를 만드시네요! 꼭 따라해보겠습니다. 영상 감사해요
누구나 쉽게 집에서 만들 수 있습니다~! 꼭 해보세요^^ 감사합니다!
Fantastic video. I love everything about it! My question is: What if I'd like to use sourdough starter? Do you think it would work? How much starter I should use? Or: do you have any recipe for ciabatta using natural starter? Thank you so much!
Sourdough starter can be used for all breads.
The effect is. I have a sourdough bread video that I made.
ua-cam.com/video/cCb4UVTJcSQ/v-deo.html
If you go to the link above, you can see the process of making sourdough.
The amount of starter used varies greatly depending on the formulation
Please refer to the video I made it.
I will post the video if I make a ciabatta using a SourDough Starter later!
Thank you for watching^^
thank you!
Informer
Your recipe is so far the best. I tried many different recipes but yours come out exactly what I'm looking for in a Italian bread. They come out exactly Italian bread you get from Italy and Italian restaurants. Thank you for sharing. 😍😘😊❤💕
Thanks for watching! Happy baking bread!
Best recipe
Thanks for watching~! Happy baking life~!
Wow！This is perfect Ciabatta! Look is delicious. Really want to eat now. Thank you for sharing.
Jenny Liu Thank you for watching film!
Please subscribe my channel~!^^
Bom dia Jenny Liu, visite nosso canal, é sobre maravilhas da natureza que Deus nos presentei a cada momento de nossas vidas para admirarmos e deleitarmos, muita paz, gratidão. Brasil.
Non ho mai visto un pane così bello
Grazie mille.
Prepara il pane!
Oggi lo farò ma mancano le dosi.. e poi ogni quanto dura l’intervallo tra una piegatura ed un’altra?Peccato che non spieghi.. è triste vedere senza sentire una voce o vedere un volto. Comunque sei bravissima!
@@graziasidari5464 ecco:
■ Dough Formulation
B's(%): 70%, Tr (g): 297g Strong Flour(Bread Flour)
B's(%): 30%, Tr (g): 127g All purpose flour
B's(%): 77%, Tr (g): 325g Water
B's(%): 10%, Tr (g): 42g Olive oil(extra virgin)
B's(%):0.4%, Tr (g): 2g Instant yeast
B's(%): 2%, Tr (g): 8g Salt
■ Process
■ Click the Subtitle button → Subtitles will be displayed in the video.
1. Put water in the bowl.
2. Put the instant yeast.
3. After 1 minute, mix evenly the instant yeast.
4. After adding salt, dissolve in water.
5. Add olive oil and mix well.
6. After adding flour,
Mix evenly until no flour is visible (dough temperature 22.5℃).
7. After 30 minutes of Rest(autolyze), the first fold (folding)
8. After 30 minutes of Rest, the second fold (folding)
9. After 30 minutes of Rest, the third fold (folding)
10. After 30 minutes of Rest, the fourth fold (folding)
11. After the fourth fold, 2 hours room temperature fermentation
12. Hold the dough shape in square shape.
13. Divide the dough into a square shape (about 400g)
14. After sprinkling flour on the canvas cloth, Put the dough
15. Second fermentation: 20 minutes fermentation at room temperature
16. During the second fermentation
Preheat oven and lodge 10 inch combo cooker preheat
The oven temperature is raised as high as possible,
(The maximum temperature of my oven: 250℃)
(Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)
17. The second fermented dough is panned on the preheated lodge 10-inch combo cooker floor
18. Cover the lid of lodge 10-inch combo cooker.
19. Put it in the oven
20. After 15 minutes baking, remove the lodge cover and continue baking for 15 minutes.
Ho provato con la farina molisana ma il risultato non è stato buono
I just started using cast iron and will use mine for bread.... upside-down..... who would have guessed.... learn something new every day, thank you for a gorgeous video new friend from UK 🇬🇧 ❤
Many thanks for the successful recipe 100/100 I have tried it twice from Algeria 🇩🇿🇩🇿🇩🇿🇩🇿
Thank you very much.
I made a video to make bread easy for everyone.
Please watch a lot.
Получилась)) делаю по такому же рецепту. Осталось только отработать технику! И интересно, а куда делись остальные части теста?🤔
I baked the remaining dough.
It's just ugly in shape.
Taste is good.
Спасибо огромное! Завтра буду готовить по вашему рецепту.👍👍👍
i See! Enjoy your home baking ~
Thank you for watching!
Ирина,пожалуйста,не могли бы вы рецепт написать,я только русский знаю. По видео технология не понятна тоже.
Ирина, ну как, стоит по этому рецепту готовить?
@@julyad9353 If you expand the video text body,
You can see detailed recipes, descriptions, materials, and quantity.
@@ЕленаМаркова-м6ц Процесс
1. Налей воды в миску.
2. Поставить быстрорастворимых дрожжей.
3. Через 1 минуту равномерно перемешайте растворимые дрожжи.
4. После добавления соли, растворить в воде.
5. Добавить оливковое масло и хорошо перемешать.
6. После добавления муки,
Смешайте равномерно, пока мука не будет видна (температура теста 22.5℃).
7. После 30 минут отдыха (автолиз), первая складка (складывание)
8. После 30 минут отдыха вторая складка (складывание)
9. После 30 минут отдыха, третья складка (складывание)
10. После 30 минут отдыха, четвертая складка (складывание)
11. После четвертой створки, заквашивание комнатной температуры 2 часов
12. Держите форму теста в квадратной форме.
13. Разделите тесто на квадратную форму (около 400г)
14. После посыпания муки на полотняную ткань, положить тесто
15. Вторая ферментация: 20 минут брожения при комнатной температуре
16. Во время второго брожения
Разогрейте духовку и подать 10 дюймов комбинированный котел подогрева
Температура духовки повышается как можно выше,
(Максимальная температура в духовке: 250℃)
(Домик LCC3 чугунный комбинированный котел, предварительно заправляют, 3.2-Кварт)
17. Второй дрожжевого теста перемещается на предварительно разогретой домик 10-дюймовый комбинированная плита пола
18. Накройте Лодж 10-дюймовой крышкой комбинированной плиты.
19. Поставить в духовку
20. После 15 минут выпечки снимите крышку ложи и продолжайте выпечку в течение 15 минут
21. Выньте хлеб из духовки и остудить
22. Дегустация после завершения хлеба
Результаты тестов
1. Из-за оливкового масла мякиш и кожа мягкие.
2. Оливковое масло (extra virgin) входит и имеет уникальный вкус.
3. Было бы лучше увеличить количество воды.
4. Лично Чиабатта-самый вкусный хлеб.
Классный канал,бесподобные рецепты,спасибо за ваш труд!
Thanks for watching! happy baking^^
Друзья, смотрите видео "Домашний хлеб получил ОСКАР" на моем канале ua-cam.com/video/JHd-7uC51zw/v-deo.html
,pk
Здравствуйте! А что такое универсальная мука? Благодарю!
Awesome bread! Could you please specify the type of bread flour used (W and protein)?
I wish you could see and smell just how amazing this bread is! Just took out of the oven, butter is melting in all the nooks and crannies! Light, airy, crumb is melt in your mouth delicious and crust is perfection! Thank you for such a wonderful recipe!
Thanks for watching! Happy baking bread!
Excelente Canal! Parabéns pelo detalhamento da receita na descrição do vídeo, isto faz o canal único. Se for possível, nos brinde com a receita de um pão pernambucano chamado PÃO RECIFE.
Thanks for watching!
Happy baking bread!
** Video subtitles can be set **
** You can set subtitles in the screen. **
If you expand the video text body,
You can see detailed recipes, descriptions, materials, and quantity.
Thanks for watching.
Mukgling, you are producing amazing finished products!!
One questions - where are the recipes??
Never mind, I figured it out!
Going to have fun today :}
Thanks for watching!
Happy baking bread!
That's a beautiful cibatta.. nicely done.
Thank you for watching!
사먹자..!!! 사먹는게 정신건강에 좋을 것 같다..!!!
올리브 넣으려면 처음 반죽때 넣어야 하는건가요???
처음에 넣어주셔도 되고, 접는 중간에 넣어주셔도 됩니다^^ 치아바타는 집에서 만들기 쉬워요~!
꼭 만들어보세요~! 정말 맛있습니다^^
I've tried this recipe in my channel. It's very successful, all my family adore it. Thank you for sharing
Thank you very much! Happy baking bread!
Какой красивый хлеб! И как смачно Вы пробу снимаете )))
Thanks for watching!
I love the simplicity,
I love the willing to share
It shows a lot
And I love your sourdough breads.
Keep up the good work!!!
And thank you from the bottom of my heart. !!!!!
Thank you very much! Happy new year!
Para Yuval , bom dia.visite nosso canal, é sobre maravilhas da natureza que Deus nos presentei a cada momento de nossas vidas para admirarmos e deleitarmos, muita paz, gratidão.
롯지로 구울때랑 안구울때랑 구움색에 차이가큰가요? 영상보니까 색깔이 데크에서 구운거처럼 엄청 고르게 나네요
그리고 혹시 롯지대신에 르쿠르제냄비도 될까요? 같은 무쇠재질이긴한데^^;
가정용 오븐에서 롯지로 구울때랑 안구울때랑 구움색뿐만 아니라 볼륨, 내상, 껍질등 차이가 많이 납니다. 르쿠르제 냄비를 사용해보지 않아 모르겠지만, 동일하게 완전밀폐가 된다면 같은 효과를 볼 수 있을거에요!
Fantástica receita da ciabatta. Meu pão preferido.
Thanks for watching! Happy baking bread!
정말 진정한 베이킹을 하시는 능력자분들은 기구를 안가린다 하시는데 ㅠㅠ 정말 대단하신거 같아요!! 저도 오늘부터 열베이킹 해야겠어요!!😃😃😃
다른건 몰라도 오븐의 성능을 끌어올리는게 중요합니다~! 즐거운 베이킹하세요~^^
Золотые руки ! Бесподобный хлеб!!!
Thanks for watching!
Bellissima ricetta, mi piace come lavori. Ti seguo. Ciao.
Hello! Thanks for watching!
Happy baking bread!
Dosagio di ingredienti ?????
@@ketevankoblianidze2344 ** Video subtitles can be set **
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Thank you for this recipe! Simple and relatively quick. My bread turned out great, however I don't understand the 13th step. Why did you discard almost half of the dough?
It is divided into dough weight which is suitable for lodge size.
I also ate the remaining dough: D
Thank you for watching!
Made another loaf or ciabata rolls behind the scenes maybe?
Yet another great video from your amazing collection, 👍👍😘🇬🇧
Thanks for watching! Happy baking bread!
My wonderful Mukgling, do you add the cut pieces to the bottom of the original loaf or create a new loaf out of the cut pieces and bake them 30 minutes later after you have pulled out the first loaf. yum yum Looking forward to a happy day.
The cut pieces are collected separately and placed in a mold for baking~!
Thanks for watching~! happy baking life~!
Hi ..thank you for this amazing bread you made, can't wait to try it because I just lost my Mom and she made bread all the time it was her passion to give to everyone ...I used to watch her all the time she did everything by head so glad I have something to work with the only think she never put olive oil ...is it a must or it can be left out thank you so much
There was such a story ... I have a sad heart.
I can't speak English, so I can't express it properly.
Adding olive oil is optional.
Have a good baking and have a nice day!
Nice dipped in olive oil!!!!
Thank you for watching
it is very delicious!
And balsamic vinegar
@@julssa4176 very good combination!
and salami, and black olives, and mozzerella, and, and, and..... :-)
Absolutely wonderful..
Cheers 🍷🍷
Thanks for watching!
Ricetta speciale, pane stupendo e leggero. Bravissimooo 👏fra le ricette migliori mai fatte 👏👏
Quanto tempo hai fatto lievitare??
Great recipe..Very very good.
Thank you very much!
Have a good day!
You took care of that dough like a babe 😂
yes! Thanks for watching!
Very thanks! Is similar bread in italy!
In the description you write: flour bread, can write more informations about flour?
Thank you for your delicious bread!
strong flour (bread flour): protein 12-13%
all purpose flour: protein 9-11%
The ash content is about 0.4%.
Thanks for watching!
@@Mukgling very thanks! In italy flour on the pack write protein with W
For example W 600 for pandoro, panettone ( extreme strong)
W 400 o 300 is for pizza ( medium strong)
W 200 o 150 for cake ( no strong )
I think your flour is medium strong.
@@angelicarosso8913 It seems like! Thanks for your knowledge!
@@angelicarosso8913 ciao Angelica,non riesco a tradurre(o meglio non capisco) cosa significa la frase "the ash content" dove la percentuale e' dello 0,4,sapresti aiutarmi?
Bom dia, Angelica Rosso, visite nosso canal, é sobre maravilhas da natureza que Deus nos presentei a cada momento de nossas vidas para admirarmos e deleitarmos, muita paz, gratidão. Brasil. Carlos.
Как просили, субтитры и описание на русском сделал, посмотрите пожалуйста. Можно применить, много людей просили☺
Thank you very much.
Thanks to you, the Russians will easily and comfortably look at Mukgling 's video and bake.
Thanks you very much!
요번에 인스턴트 이스트 사서 평소에 즐겨보던 영상들 중 무엇을 해볼까 고민하다가 치아바타 만들어봤는데 완전 성공이에요!!! 감사합니다 :D
성공하셨다니 너무 기쁘네요! 항상 시청해주셔서 감사합니다^^
Sembra Eccezzionale ! fa venire voglia di mangiarlo😜
Grazie mille per la visione!
Btw, what did you put in the water first before the salt? I admired your delicate little fingers and the way you prepared my most favourite bread dough in the world. Well done!!!
Instant dry yeast. Thanks for watching! Happy baking!
it;s curry poweder
@@의사-s3g # No, it's instant dry yeast she says.
Per favore puoi dare le dosi di ogni ingrediente? Comunque: meraviglioso!🤗
** You can set subtitles in the screen. **
If you expand the video text body,
You can see detailed recipes, descriptions, materials, and quantity.
Thanks for watching!
Mukgling Grazie mille !.. Un forte abbraccio da Roma.🌹
bello e interessante, certo la masticata rumorosa alla fine ce la potevamo anche risparmiare
Thanks for watching!
Nooo luksior człowieku jakie dziury😍😍😍 czaderskie , brawo a nie jakiś gniot 😃😃
Thanks for watching!
È la fine del mondo!!! Complimenti
Thanks for watching! Happy baking bread!
Très belle texture de la mie , aérée comme j'aime... je vais m'inspirer de cette belle recette ; dommage quelle ne soit pas en Français... FELICITATIONS @ Mukgling
Merci beaucoup!
JM Joly si tu arrives à la traduire je t’en conjure fais moi signe. Merci 🙏
Потрясающе !!!!!!!!
Спасибо
It is my best bread 🥖
I like it
It is very nice 👍
Thanks for watching! happy baking~
Perfection. You have mastered the process!!!!
Спасибо!!! Попробую испечь по Вашему рецепту. Я пекла много раз, но оставляла тесто на ночь в холодильнике. Не правильно?
Если вы слишком долго держите остатки теста в холодильнике,
Тесто, скорее всего, перебродило. Это усиливает кислый вкус и может испортиться.
Magnifique une des plus belle réalisation que j’ai pu voir !!
Thanks for watching!
Hello you have taught us some secret about breadmaking like folding which i would never have known otherwise .thanks .i would also like to know if i can add herbs to the dough or garlic and cheese ..
Herbs, cheese and garlic can all be toppings!
But garlic should be baked or cooked toppings.
Thanks for watching! Happy new year!
Padre Michele maddonnadells
@@rosacasolare4955 sorry, i don't understand,,
Thanks for watching.
Troppo tempo per laievitazione
@@mariellapisu651yes. Thanks for watching!
Looks so yummy I will support you, I have got to try this recipe out.
Thanks for watching! Happy baking bread~!
Non sapevo che anche la ciabatta fosse conosciuta fuori dall'Italia! Ogni regione italiana ha il suo pane tradizionale. Da provare il pane nero di segale fatto dalle mie parti, valle Ossola, VCO, con la crosta croccante, da mangiare con lardo e miele!
oh, Thanks for your inform! I love italy~! Happy baking bread!
خبز هائل شكرا على الوصفة يعطيك الصحة و نهارك سعيد
Thanks for watching! Happy baking and have a good day!
Superbe ciabatta félicitation très belle réalisation bravo 👍
Thanks for watching!
Don't watch this video when you're hungry
Thanks for watching! Happy baking! enjoy bread~!
Usually salt comes after yeast water àd flour has been incorporated... learned that in pizza school😉 .. bread looks lovely though 🤙
In theory, you are right!
I only adjusted the order to make it easy to knead at home~!
Thanks for watching!
Just made it , tried many recipes , that one went out perfect and was gone in few minutes ... thank you ❤
Thank you very much! Happy baking bread!
Ну что...... Поставила тесто на чиабата!!!!!!! 💃💃💃💃💃Надеюсь получится!!!!!!!! Спасибо за рецепт!!!!!!
sorry, i don't understand, Thanks for watching!
Pane fantastico🤗
Complimenti👏👏👏👏
Thanks very much!
Fantastico??....fa proprio schifo!... non la vedi tutta la farina bianca sul pane??
@@francescologiudice3384 la farina c'è perché è fatto a mano. Il pane che compri alla coop è bello pulito perché lo fanno le macchine. E poi basta soffiarla via santo dio, non penso che un po' di farina sulla crosta faccia diventare il pane schifoso 🙄
@@saracaselli4572 guarda che il pane fatto bene non ha alcuna farina sul pane, ed ad ogni modo la farina cruda sul pane è assolutamente schifosa, ma che schifezze ti mangi?.. PS: io non compro il pane alla Coop ma vado dal paneficio che lavora tutto manuale e non esiste proprio la farina sul pane!
@@francescologiudice3384 mai mangiato la pizza? Rimane un po' di farina e cenere sul fondo. E a volte anche sulla crosta se il pizzaiolo ne ha messa un po' troppa visto che non evapora come l'acqua con il calore. Basta soffiarla via, niente di troppo complicato
Хлеб из нашего детства)
Thanks for watching!
Мужские руки и какой молчаливый, не то, что наши кухари.
Thanks for watching.
Очень хорошее видео, все чётко и понятно, рада, что вас нашла, подписалась, Елена
Здравствуйте! Еще раз просмотрели этот ролик - красота! Италия отдыхает!
Thanks for watching! Happy baking bread!
Rocía agua en el pan a mitad de la cocción, y lograrás esa masa que te dan los hornos de leña, buena receta! ✌️
Thank you very much!
Love this video! Especially because there is no talking LOL
Thanks for watching! Happy baking bread!
It's the sound of happy eating that kills me... I'm so hungry now!
Simple stuff, try it ~!
Thank you for watching!
Damn it Now i'm hungry . It looks so nice and delicious
Thanks for watching~! try it~!
Perfect 👌🏼 what do you do with the rest of the dough? Shall we discard it?
Bake the remaining dough and eat it ^^ Thanks for watching!
you have some excellent techniques Including being so gentle and I like you let it fall out of the container. I do not understand cutting the edges however. Keep up the good work.
The dough was overweight. It should be the right weight for the lodge combo size, but I made it without thinking about it. So I cut out the dough.
However, I also baked the cut dough!
die Infos ist super and great, Video-Untertitel können in 3 Sprachen eingestellt werden. Danke Ihnen.
Thank you very much! Happy baking bread!