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.
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.
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.
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.
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.
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 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!
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.
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
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:)
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!!
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
@@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.
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.!!
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!
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!
this is the best and easiest Ciabatta recipe that I have found from UA-cam. It tastes best. Thanks very much for sharing and I have also shared my bread the recipe with my friends. They just love 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.
By following this recipe I impressed my mother 1st time I made this, I got a good color but was under baked... 2nd time I made this, I made sure to keep it in the oven for longer. Tip! Know your oven heat and listen for the shallow sound from the bottom om the bread when you tap on it
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
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
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~🥰
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 🥺
👍
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
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.
동영상 그대로만 따라해서 처음으로 통통하고 겉 바삭 속 촉촉한 치아바타 성공했어요!! 컨테이너를 이용한 방법도 너무 brilliant 👍🏻 Thank you so much!!
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 🥰
So u took care of the dough like a baby 👶
Thats why the result was amazing
Indeed. Gentle hands work wonders.
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.
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.
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!
치아바타 반죽은 물이 많아서 질척;; 안만들려고 했는데, 이 레시피로 성공했어요! 사먹는거보다 더 맛있었어요!
Show, melhor receita de ciabatta que eu vi. Parabéns!!
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!
Большое спасибо! Очень удачный рецепт! Получается великолепно!
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!
I made this and it turned out wonderful !!
비닐랩 안쓰고 뚜껑 있는 통 사용하신 점 좋네요👍
친환경적이예요 😆
많은 사람들이 이 영상을 보고 따라하길 기원합니다!
잘 만들어 먹었어요! 쌀가루를 섞어서 촉촉한데도 기공도 잘 생기고 겉이 바삭하고... 향긋하니 파는것처럼 맛있네요.
Thank you for your easy & great recipe!
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.
오늘 바로 해봤는데 너무 잘 만들어졌어요! 고맙습니다!!!
ВИКТОРИЯ ПРИВЕТ ИЗ РОССИИ ЕКАТЕРИНБУРГ, РАДЫ ЗНАКОМСТВУ, ЗАХОДИТЕ НА НАШ КАНАЛ ❤👍
Receita maravilhosa!! Irei tentar preparar esse pao !!
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.
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..?
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
초보자도 쉽게 따라할수 있는 방법인것 같아요. 알려주신 방법으로 해서 치아바타 성공했어요. 맛도 대만족이요~^^.
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 for the English subtitles! Greetings from México 🇲🇽💙❤
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!!
qual a dimensão da caixa que vc usou por favor ?
Good idea, I'll do that too.
Absolutely Great!!! Thanks a lot, it is the first recipe that really works for me baking Ciabatta !! I love it!!
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 did it 💪🏻.
Thank you 🙏 😘soooo much 👍😘.
Special thank from my kids! 👍🤝👌🏻. They loved your chiabatta! I bake already six day 😅
God bless you 🙏
I followed your recipe and I got delicious Ciabatta bread 😋
Thank you for sharing your awesome recipe 😉
Amei a receita e o vídeo, que praticidade, que salto de forno e que alvéolos lindosssss...parabens e gratidão.
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~
Спасибо за рецепт.Много пересмотрела ,но Ваш более оптимальный,понятен, Удачи!
ПРИВЕТ ИЗ РОССИИ ЕКАТЕРИНБУРГ, РАДЫ ЗНАКОМСТВУ, ЗАХОДИТЕ НА НАШ КАНАЛ ПОДПИСЫВАЙТЕСЬ 😉✊✋
와..진짜 영상처럼 하니까 빵을 매번 실패하다 처음으로 성공한 빵이 나왔어요!!!
정말 맛있어요!!!!
This is the best bread recipe I ever tried! Easy and soft even overnighted! I shared with my sisters and friends, thanks so much!
I made that once, spent all day on it, grandkids dropped in after school just as I was taking out of the oven and ate the lot😫
Now that's just evil! ;D
lol and what a beautiful end to this beautiful bread...
Beautiful bread! And gently shown how to do it. :)
I did it, it was perfect. Thank you
Thanks for sharing this. By far the best simple video without the complicated talking. Lovely ciabatta! 대단히 감사합니다
I just made it and it turned out wonderful 😍the best bread i have ever made ,I can’t thank you enough 🌹
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
말도 안돼 말도 안돼..베린이인 제가 이걸 성공하다니욧!!오븐에서 빵이 커지고 있을때 그 감격은 ㅠㅜ감사합니닷 굿 레쉬피♡
성공하셨다니 기쁘네요~^^ 감사합니다.💕💕
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
Beautiful bread! Thank you for the lesson!
I tried it today, OMG, A piece of heaven, thank you
Wow
그대로 했더니 발효도 잘 되고 성형도 쉽고 좋네요. 감사합니다!!
This recipe is awesome!!
My family loves my homemade bread, but since I made this recipe, they now want this one!!
I made this recipe and it was amazing!😩 Just like the bakery shop. Thank you so much for sharing it with us😘
Can I know how do you store the remaining ones?
@watchmychannel1 what type of purpose flour do u use, is it high or low protein?
@@emeralderpark9694 use bread flour
@@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.
You have a good heart. Stay safe and blessed
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.!!
이거 진짜진짜 맛있어요 구운날 다 먹어서 다음날의 촉촉함은 모르겠지만 다른 빵에 비해 정말 간편하고 올리브유의 촉촉함 때문에 진짜 감동의 맛이에요....!!!!
감사합니다~^^
이빵 너무 좋아하는데 정성이 90% 들어가네요. 시간의 정성입니다. merci beaucoup bien~~~~
와... 치아바타 만들기 진짜 힘들군요. 한덩이에 삼사천원 하는 게 비싼 게 아니었어......ㄷㄷㄷ 섬세한 손길에 감탄하고 갑니다. 정말 맛있겠네요 츄르릅....bbbbb
Beautiful! You make it look so easy lol, I need to try this. Thank you for sharing!
이 레시피로 진짜 만족스러운 치아바타 완성했어요! 좋은 영상 감사합니다~~~~~
정말 제가 본 영상중에서 제일 알기쉽게 잘 보여주신것같아요 좋은 정보 너무 너무 감사드려요
This was an absolute joy to watch. Thank you 🌹
Amazing 놀랄 만한 !!!!!!!
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 !
Большое спасибо! наглядно, понятно, доступно и без перевода!
One of the most time consuming type of bread to make but... it's 100% worth every minute you devote to it.
fiz ontem essa receita, simplesmente amei. Ficou perfeito!
Awesome recipe! My ciabatta was the best after trying various recipes! Thank you!!
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
Uau!! deu muita vontade agora! abraços do Brasil!
Un canto a la vida misma …emociona … - Saludos desde Argentina.
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!!
Thank you so much for this recipe. The best ciabatta ever. Successful on the first try. You are a lifesaver!
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!
this is the best and easiest Ciabatta recipe that I have found from UA-cam. It tastes best. Thanks very much for sharing and I have also shared my bread the recipe with my friends. They just love it.
배합 두배로 해서 2번 해먹었는데 최고에요..
냉동실에 쟁여둔 빵 다 떨어지면 엄마가 또 구워달라고 기다리시네요 ㅋㅋㅋ
도움이 되셨다니 기쁘네요~ 댓글 감사합니다.^6^
이걸로 열번 넘게 해먹었어요~ 이 레시피는 항상 성공해요
Meus parabéns. Gostaria de ter um dado. Quais as dimensões da caixa onde se executam as dobras?
Merci d´avance.
오오오오 구멍이 아주 제대로 생겼네요
저는 항상 구멍이 안생기고 그냥 식빵처럼 되더라구요
이거 꼭 해볼게요!!
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!
가스오븐으로 20번은 만들어 먹은 것 같아요ㅎㅎ정말 좋은 레시피 감사합니다.
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。
I make these twice a week, I save so much money and they taste so good
저도 바로 반죽 시작했어요~*^^*
촉촉한 치아바타 기대기대
수많은 치아바타 영상을 봤지만 이거 보고 제대로 떡이 아닌 치아바타 완성했어요 ㅎㅎ
시간은 좀 걸리지만 무반죽이라서 편하구여^^
vraiment une recette extraordinaire MERCI DAVANTAGE DE RECETTES ALGERIA
Perfeito! Um bom salto de forno e miolo bem aberto 😋🤗
Amei esse pão. Vou experimentar fazer. Obrigada.
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.
Agradeço o paciênte trabalho, me ajudou bastante a entender a execução da ciabatta. Grato.
Massa maravilhosa , muito simples. Parabéns
덕분에 맛있는 치아바타 만들었어요 감사해요
어제 또 만들었어요~ 이번에도 성공요!
치아바타는 이 레시피로 정착할거같아요~ 한번해봤다고 두번째는 왠지 더 쉬운느낌 이네요ㅋ감사해요~~~
A great video, and some great looking bread! Thank you for sharing!
Hello. First time i didn’t follow steps correctly was my mistake, second time success, thanks for you sharing, stay safe 🤗🤗
이 영상 보고 에어프라이어에 만들어보았어요. 태어나서 처음 만든 빵인데 너무너무 잘 만들어져서 기뻣어요 ㅠㅠ 좋은 영상 감사해요
The finished bread looks amazing!
By following this recipe I impressed my mother
1st time I made this, I got a good color but was under baked...
2nd time I made this, I made sure to keep it in the oven for longer.
Tip! Know your oven heat and listen for the shallow sound from the bottom om the bread when you tap on it
I almost give up baking bread because no
matter what I do the bread seems under baked, heat up abit it burns outside
@@testforfun3958 don't give up!
Exactly don't give up, every bread is a step forward
@@rhmvideo Does it have to be canvas ? I don't have any and couldn't a tea towel be just as good ? Thanks .
They say it takes 10,000 hrs to master a task. Keep trying!! Making bread is an art.
우와 치아비타 만들어서 샌드위치 해먹을래요🥪🥪
ПРИВЕТ ИЗ РОССИИ ЕКАТЕРИНБУРГ, РАДА ЗНАКОМСТВУ, ЗАХОДИТЕ НА НАШ КАНАЛ ПОДПИСЫВАЙТЕСЬ 😃🌝🌝🌝🌝🌝🌝🌝🌝
정말 맛있게 잘 해먹었어요 ㅎㅎ 좋은 레시피 공유 감사합니다😍😍😍
I just made it today and it's perfect! ❤️🧡💛