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
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.
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!
Восхитительный хлеб получился,даже лучше,чем из пекарни. Впервые испекла настоящую чиабатту. делала половинную порцию и пожалела,съели сразу. спасибо за мастер- класс. Действительно Класс!
В правом верхнем углу нажмите на три точки и в открывшемся окне галочкой выберите русские субтитры,пропорции в начале ролика и комментарии на русском в процессе, внизу экрана
385 г муки 288 г воды 7 г соли 38 г оливкового масла 2 г сухих дрожжей Объединить ингредиенты подождите 45 мин складка подождите 30 минут складка подождите 30 минут складка подождите 40 минут Вынуть из контейнера, сверху муки, сформировать в 4 батона, перенести на холст подождите 30 минут перевод на кожуру выпекать 18 минут при 220 С
@@Zemfira_Kozireva какие 12 часов? Я не помню....там по моему складки делать надо через 45 минут 3-4 раза. Я так и делаю примерно через час. Тесто стоит при комнатной температуре. Считаю дрожжей мало 2 гр. я кладу больше. У меня на пакетике написано на килограмм муки. У меня духовка большая делаю две порции ну и не делю на 4 буханки.
Thank you from Brazil!! Love the recipe! I did 15 hour fermentation in refrigerator before baking the ciabatta. Delicious! Everybody love it! Congratulations!!
Fiz a receita conforme a orientação do vídeo e as ciabattas ficaram maravilhosas. Como meu forno é convencional tive que deixar mais tempo assando. Parabéns pela receita!
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!
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:)
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
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.!!
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.
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
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.
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!!! ❤️
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.
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....
Только что приготовила, получилось шикарно! Без особых усилий у меня 625гр прекрасного хлебушка! Правда делила на 2 части, они получились больше и из-за этого выпекала 25 минут. Еле дождались пока остыл)))
@@ИринаПрыгичева-ъ4ф я подогревала где-то до 30 градусов (не делала с комнатной, побоялась, что будет сильно холодная для дрожжей). Пробовала на палец, без термометра.
@@tamara6261 даже не сомневайтесь,хотя выше прочла что работаете в пекарне,кстати на замес теста для хлеба уходит 0,5- 1,0 гр..дрожжей,так для информации пЕкарям....
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!
Just made this tonight. The only difference was that I added 30g sourdough starter along with the yeast for added flavour. Turned out AMAZING! Thank you for a simple but wonderful recipe.
that's certainly not the best ciabatta in the world, for one thing, it didn't have a crunchy crust and two, he/she used commercial yeast which is fine but sourdough ciabatta is a far superior product
@@Archihuman just an opinion... like mine! I followed her recipe and ONE) I GOT A CRUNCHY CRUST; TWO) commercial yeast DOESN'T MEAN BAD YEAST OR LESS NATURAL YEAST! AND THAT'S A FACT! NOT AN OPINION!
@Jean Seb Astienback, Commercial yeast is not necessarily "bad" but it's a single strain of yeast whereas sourdough contains natural yeasts and bacteria which gives you more depth of flavour. And you need steam in the oven in order to get a thick, crunchy crust
@@Archihuman I often give the crust a spritz of water once or twice to help create steam since I don't have a commercial oven with a steam feature. In the case of this bread though, it comes our crusty enough for me as I slice it horizontally and use it to make hot sandwiches in a panini maker. An overly crusty loaf would be too crunchy to eat that way.
Marie Millescamps Bonjour madame Malheureusement je n’ai pas eu l’occasion d’essayer cette recette mais il y a une dame qui dit dans les commentaires qu’elle l’a réussi au bout de plusieurs essais.
Zineb Salatnia : Salam ZINEB. 385 g de farine pour pain 🥖 288 g d’eau tiède 7 g de sel 38 g d’huile d’olive 2 g de levure sèche . Mélangez l’eau tiède la levure sèche et l’huile d’olive. Ajoutez la farine et le sel. Mélangez et laissez reposer 45 minutes dans un récipient rectangulaire de préférence et avec couvercle. Mélangez la pâte de la même façon que la vidéo et laissez reposer 30 minutes. Mouiller vos mains et mélangez encore une fois. Laissez reposer 30 minutes et mélangez une autre fois. Laissez reposer 40 minutes. Saupoudrez la pâte avec de la farine. Mettez la pâte sur un torchon fariné et coupez là en quatre parts également sans écraser la pâte. Laissez reposer une dernière fois 30 minutes. enfourner dans un four chaud 18 minutes à 220 degré. Bon appétit. Dites-moi si vous l’avez réussi.
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.
I'm always looking for new ways to improve/simplify my baking technique, and I liked your idea to use the plastic storage container instead of the usual mixing bowl! Simple but effective - thanks. For your final rise, you do it in the canvas and then transfer it to the baking sheet. Instead, could the final rise be done on the teflon baking sheet, pleating it like the canvas and then pulling it flat for baking? This would save one transfer step. Just a thought.
It could be! In my experience however, the canvas usually takes some excess flour off the dough and teflon wouldn’t slide as easy onto the baking preheated stone/ sheet pan. Totally possible if you’re dedicated to no waste though. I love using storage containers too, super easy for 90 degree rotations lol
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!
@@Уралочка-17.10 да, точь-в-точь как на видео. Постоянно пеку по этому рецепту и заметила, что пористость чиабатты зависит от муки. Бывало, брала другую муку и вместо воздушного хлеба получалась резиновая булка. Но дело не в рецепте, это точно!! С хорошей мукой результат превосходный!
Tolles Video , endlich mal keine Person die ein zu sabbelt ... dieses ruhige zuschauen macht richtig spass und es könnten sich viele andere ein Beispiel nehmen . Danke
@@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.
Hi Umi just wanted to let you know that I’ve made this 4 times already and it’s the perfect ciabatta recipe. Chewy, soft and delicious, with literally zero effort. It’s very well portioned too for my family of 4. I’ll be using this recipe until the end of my days 😂
@@elcihotv hi! It was a shallow rectangle container of around 30 cm in length, 18cm in width and 5cm in height. But i think any sort of big container would do
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
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
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~🥰
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
@@응-h6q 의미없는 폴딩 같네요 …. 그냥 발효될때까지 기다리면 될것을……
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 🥺
👍
Hi, I had the similar experience. But now I want to replace yeast with sourdough starter.
Any idea how much to convert?
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.
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?
@@Бальза всё верно
В чиабате корочка должна хрустеть
Не видно температуру воды
@@ИринаПрыгичева-ъ4ф комнатной температуры, чуть теплее. У него 25 градусов
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!
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!
Восхитительный хлеб получился,даже лучше,чем из пекарни. Впервые испекла настоящую чиабатту. делала половинную порцию и пожалела,съели сразу. спасибо за мастер- класс. Действительно Класс!
a ne podskajite receptik eti chabati.ia ne nashla
В правом верхнем углу нажмите на три точки и в открывшемся окне галочкой выберите русские субтитры,пропорции в начале ролика и комментарии на русском в процессе, внизу экрана
Скажите,а сахара не надо?
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..?
말도 안돼 말도 안돼..베린이인 제가 이걸 성공하다니욧!!오븐에서 빵이 커지고 있을때 그 감격은 ㅠㅜ감사합니닷 굿 레쉬피♡
성공하셨다니 기쁘네요~^^ 감사합니다.💕💕
동영상 그대로만 따라해서 처음으로 통통하고 겉 바삭 속 촉촉한 치아바타 성공했어요!! 컨테이너를 이용한 방법도 너무 brilliant 👍🏻 Thank you so much!!
So yummy and delicious Chiavatta recipe 😋😋 thanks for sharing
치아바타 반죽은 물이 많아서 질척;; 안만들려고 했는데, 이 레시피로 성공했어요! 사먹는거보다 더 맛있었어요!
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~
385 г муки
288 г воды
7 г соли
38 г оливкового масла
2 г сухих дрожжей
Объединить ингредиенты
подождите 45 мин складка
подождите 30 минут складка
подождите 30 минут складка
подождите 40 минут Вынуть из контейнера, сверху муки, сформировать в 4 батона, перенести на холст подождите 30 минут перевод на кожуру выпекать 18 минут при 220 С
Тата Коренева А на холст зачем переносить?!😁🤥
@@Zemfira_Kozireva якобы, по классическому образцу, для того, чтоб на тесте появились складки от материала. Я так не делаю.
Тата Коренева 🙏🏻❤️🍀🍄
Тата Коренева А ещё ,подскажите, пожалуйста , тесто выстаивается где?? 12-14 час.,,в холодильнике, что ли?
@@Zemfira_Kozireva какие 12 часов? Я не помню....там по моему складки делать надо через 45 минут 3-4 раза. Я так и делаю примерно через час. Тесто стоит при комнатной температуре. Считаю дрожжей мало 2 гр. я кладу больше. У меня на пакетике написано на килограмм муки. У меня духовка большая делаю две порции ну и не делю на 4 буханки.
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.
배합 두배로 해서 2번 해먹었는데 최고에요..
냉동실에 쟁여둔 빵 다 떨어지면 엄마가 또 구워달라고 기다리시네요 ㅋㅋㅋ
도움이 되셨다니 기쁘네요~ 댓글 감사합니다.^6^
Fiz a receita conforme a orientação do vídeo e as ciabattas ficaram maravilhosas. Como meu forno é convencional tive que deixar mais tempo assando. Parabéns pela receita!
Olá Americo. Quanto tempo de forno você deixou?
@@sisisworld creio que ficou quase uma hora em temperatura mais baixa para não queimar o fundo. Fui controlando a cor da ciabatta
Americo vc pode passar a receita em português
@Simone Presley obgd Deus abençoe
@Simone Presley Sim, apenas duas gramas
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.
Спасибо за рецепт.Много пересмотрела ,но Ваш более оптимальный,понятен, Удачи!
ПРИВЕТ ИЗ РОССИИ ЕКАТЕРИНБУРГ, РАДЫ ЗНАКОМСТВУ, ЗАХОДИТЕ НА НАШ КАНАЛ ПОДПИСЫВАЙТЕСЬ 😉✊✋
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.
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:)
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.
385g farine
288g l'eau
7g sel
38g huile d'olive
2g levure sèche
nani?!??
Jpp les français on est vraiment chelou
Merci
Merciii
Merci maria maria
So u took care of the dough like a baby 👶
Thats why the result was amazing
Indeed. Gentle hands work wonders.
Very easy and fast enough receipt also very delicious. Tastes like from the bakery. I'm in love❤
Thank you 🙏🏻
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.!!
엄마 너무 좋으시겠다 마음이 너무 예뻐요 ^^
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.
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
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.
Делала по этому рецепту много раз, все отлично получается. Спасибо за перевод.
Во всех рецептах перекладывают уже на раскалённую противень, а в этом, как-будто нет🤔 А вы, как готовите?
Благодарю!
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...
와... 치아바타 만들기 진짜 힘들군요. 한덩이에 삼사천원 하는 게 비싼 게 아니었어......ㄷㄷㄷ 섬세한 손길에 감탄하고 갑니다. 정말 맛있겠네요 츄르릅....bbbbb
Большое спасибо! Очень удачный рецепт! Получается великолепно!
Большое спасибо! наглядно, понятно, доступно и без перевода!
오래지난 동영상이라 댓글을 보실지 모르겠지만, 제과만 하다가 요 영상보고 처음으로 제빵에 발을 디뎌봤는데 성공했어요 정말 감사합니다. 치아바타 제일 좋아하는데 따끈한 치아바타 매일 만들어먹을 수 있겠어요!!
맛있게 만들어 드셨다니 다행입니다~^^ 댓글 감사합니다♡♡
Обалдеть!!! Неужели у меня это получится? Ребята , это красота , она реальна? Огромное спасибо за информацию и ваши золотые руки!
عمل رائع وبإذن الله تعالى سوف اعمل هذه الطريقة , شكرا جزيلا على الترجمة للعربية
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.
Очень красивое видео! Завораживает, как чудо! Хлеб замечательный. И всё просто и доступно!
Не обольщайтесь, рецепт явно не оригинальный 2 грамма дрожжей, конечно не достаточно для подъёма хлеба.
@@tamara6261 а сколько нужно грамм дрожжей? Напишите свой рецепт...
@@АннаКовтун-к1ш на такое количество муки нужно 5 грамм. Было добавлено на видео явно не 2 грамма.
@@АннаКовтун-к1ш Позже напишу один из рецептов чиабатты , как делают его в Италии.
너무 간편하고 맛있어요!!
큰 밀폐통에 한번에 넣어 성형없이
접기만하고 자르고 하니 쉬워서좋고
맛이 너무좋아서, 설탕 안먹이는 아이들도
정말 잘먹어요^^!!멋진 레시피 감사합니댜
감사합니다. 아이들도 잘 먹는다니 정말 좋네요. 만들었을때 애들 잘 먹을때가 제일 좋더라구요^^
첫 치아바타 도전 성공했어요 😍
이렇게 쉽게 만들 수 있다니 넘 신기해요ㅠㅠ
겉은 바삭하고 속은 완전 촉촉...
계속 발효와 폴딩을 해주느라 신경 쓰고 있어야 하지만 만드는 방법은 진짜 간단해서 좋아요!!
담엔 올리브유 더 넣어서 더 향긋하게 해보려구요!
감사합니다. 훨훨소이님이 잘만드신 덕이지요~ 올리브도 넣어보시고 치즈도 넣어보시고 다양하게 시도해보셔요~ 홧팅~^^
비닐랩 안쓰고 뚜껑 있는 통 사용하신 점 좋네요👍
친환경적이예요 😆
많은 사람들이 이 영상을 보고 따라하길 기원합니다!
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....
처음 도전한 건데도 레시피 따라해서 성공했습니다♡ 마지막 접을 땐 슬라이스 올리브 넣어서 올리브 치아바타로 만들었어요ㅋㅋ
성공 후 두번째로 또 만드는 중입니다.
좋은 레시피 감사합니다😍
Ok Hee Kim 와....처음인데 응용력 대단하십니다👍 역시 먹어본 만큼 보인다고 맛잘알이네요ㅎㅎㅎ
오븐을 어떤거로 쓰시는지 여쭤봐도 될까요?
처음사보는 사람이라서요^^;;
올리브랑 치즈는 어떤 타이밍에 넣어야 하나요? 저도 속재료 넣어 만들고 싶어요
이거 진짜진짜 맛있어요 구운날 다 먹어서 다음날의 촉촉함은 모르겠지만 다른 빵에 비해 정말 간편하고 올리브유의 촉촉함 때문에 진짜 감동의 맛이에요....!!!!
감사합니다~^^
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!!
Только что приготовила, получилось шикарно! Без особых усилий у меня 625гр прекрасного хлебушка! Правда делила на 2 части, они получились больше и из-за этого выпекала 25 минут. Еле дождались пока остыл)))
пож- ста подскажите t воды
@@ИринаПрыгичева-ъ4ф я подогревала где-то до 30 градусов (не делала с комнатной, побоялась, что будет сильно холодная для дрожжей). Пробовала на палец, без термометра.
@@ИринаПрыгичева-ъ4ф а дрожжей 2 гр положили?
Хлебушек приготовленный с любовью. Браво👏👏👏👍👍👍🙋🙋🙋
А почему наптсано НЕ замешивать?
Руки не пачкать и не натрудилась при перемесе. Оно само за время стояния там схватывается и без нашей помощи
Представляю какой он вкусный...надо обязательно попробовать. Рецепт проще простого.
2 грамма дрожжей, что новенькое хотя на видео явно не два.
@@tamara6261 даже не сомневайтесь,хотя выше прочла что работаете в пекарне,кстати на замес теста для хлеба уходит 0,5- 1,0 гр..дрожжей,так для информации пЕкарям....
@@tania.675 если можно - переведите "ингредиенты"... спб...
@@olehvoron8434 385 гр.хлебной муки
............288 мл.воды
............7гр,соли
...........38 гр оливк.масло
..............2гр дрожжей
@@olehvoron8434 и оч.важно,время приготовления ...
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.
어제 또 만들었어요~ 이번에도 성공요!
치아바타는 이 레시피로 정착할거같아요~ 한번해봤다고 두번째는 왠지 더 쉬운느낌 이네요ㅋ감사해요~~~
Какая любовь и нежность при приготовлении и все понятно👍
2 грамма не поняла чего
Чем это хлеб от булки отличается
@@Галина-ь2й5г 2г дрожжей
Супер приготовление!!! 1000 благодарностей за это видео. Смотрю и чувствую аромат и чудесную корочку Чиабатты.. 👍👍👍😋😋😋😘😘
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!
Thanks for sharing this. By far the best simple video without the complicated talking. Lovely ciabatta! 대단히 감사합니다
잘 만들어 먹었어요! 쌀가루를 섞어서 촉촉한데도 기공도 잘 생기고 겉이 바삭하고... 향긋하니 파는것처럼 맛있네요.
Thank you for your easy & great recipe!
Just made this tonight. The only difference was that I added 30g sourdough starter along with the yeast for added flavour. Turned out AMAZING! Thank you for a simple but wonderful recipe.
What temperature please 🥺
@@Bl4ckJade In the video it says 220° for 18 minutes.
@@rezartaprence6235 thank you!
Thank you very much! The best ciabatta around! There's more patience in play than brutal work. Z secret indeed.
that's certainly not the best ciabatta in the world, for one thing, it didn't have a crunchy crust and two, he/she used commercial yeast which is fine but sourdough ciabatta is a far superior product
@@Archihuman just an opinion... like mine! I followed her recipe and ONE) I GOT A CRUNCHY CRUST; TWO) commercial yeast DOESN'T MEAN BAD YEAST OR LESS NATURAL YEAST! AND THAT'S A FACT! NOT AN OPINION!
@Jean Seb Astienback, Commercial yeast is not necessarily "bad" but it's a single strain of yeast whereas sourdough contains natural yeasts and bacteria which gives you more depth of flavour. And you need steam in the oven in order to get a thick, crunchy crust
@@Archihuman I often give the crust a spritz of water once or twice to help create steam since I don't have a commercial oven with a steam feature. In the case of this bread though, it comes our crusty enough for me as I slice it horizontally and use it to make hot sandwiches in a panini maker. An overly crusty loaf would be too crunchy to eat that way.
I make these twice a week, I save so much money and they taste so good
Здорово, видео завораживает.Изготовление хлеба -великое чудо и труд, обязательно попробую сделать.Спасибо.Светлана
진짜 맛있어요…ㅠㅠㅜ빵이 살아있는거 같이 쫀득하고 부드럽고 촉촉해요…그리고 꼭 이탈리아산 좋은 올리브유 쓰세요!!맛이 다릅니다
C’est sûr que je vais essayer cette recette
Merci beaucoup pour le partage
Nihal Nahoul Bonjour.
Avez-vous réalisé la recette?
Si oui avez-vous eu le même résultat?
Marie Millescamps
Bonjour madame
Malheureusement je n’ai pas eu l’occasion d’essayer cette recette mais il y a une dame qui dit dans les commentaires qu’elle l’a réussi au bout de plusieurs essais.
Nihal Nahoul Selem je vois que vous parlez français esque vous pouvez m’expliquer la recette de ce bain en français s’il vous plaît
Zineb Salatnia : Salam ZINEB. 385 g de farine pour pain 🥖 288 g d’eau tiède 7 g de sel 38 g d’huile d’olive 2 g de levure sèche . Mélangez l’eau tiède la levure sèche et l’huile d’olive. Ajoutez la farine et le sel. Mélangez et laissez reposer 45 minutes dans un récipient rectangulaire de préférence et avec couvercle. Mélangez la pâte de la même façon que la vidéo et laissez reposer 30 minutes. Mouiller vos mains et mélangez encore une fois. Laissez reposer 30 minutes et mélangez une autre fois. Laissez reposer 40 minutes. Saupoudrez la pâte avec de la farine. Mettez la pâte sur un torchon fariné et coupez là en quatre parts également sans écraser la pâte. Laissez reposer une dernière fois 30 minutes. enfourner dans un four chaud 18 minutes à 220 degré. Bon appétit. Dites-moi si vous l’avez réussi.
Nihal Nahoul merci beaucoup c sympathie n’y manquerai pas
vraiment une recette extraordinaire MERCI DAVANTAGE DE RECETTES ALGERIA
Спасибо за видео и русский перевод.😊 Обязательно попробую приготовить.
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.
초보자도 쉽게 따라할수 있는 방법인것 같아요. 알려주신 방법으로 해서 치아바타 성공했어요. 맛도 대만족이요~^^.
I'm always looking for new ways to improve/simplify my baking technique, and I liked your idea to use the plastic storage container instead of the usual mixing bowl! Simple but effective - thanks.
For your final rise, you do it in the canvas and then transfer it to the baking sheet. Instead, could the final rise be done on the teflon baking sheet, pleating it like the canvas and then pulling it flat for baking? This would save one transfer step. Just a thought.
It could be! In my experience however, the canvas usually takes some excess flour off the dough and teflon wouldn’t slide as easy onto the baking preheated stone/ sheet pan. Totally possible if you’re dedicated to no waste though.
I love using storage containers too, super easy for 90 degree rotations lol
Your videos actually really helped me during a baking competition with how simple and easy these are to make
I'm happy to be of help.
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...
성공했어요. 날이 더워서 30분 20분 20분 30분 1차 발효 완료후, 성형해서 30분 2차 발효했고, 예열 5분, 220도 18분 구웠어요. 발효는 뜨거운 물 한컵과 함께 비닐 씌워서 발효했어요.
Благодарность за рецепт. Дочка печёт и всегда вкусный хлеб.
오오오오 구멍이 아주 제대로 생겼네요
저는 항상 구멍이 안생기고 그냥 식빵처럼 되더라구요
이거 꼭 해볼게요!!
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 !
반죽이 거의 3시간이지만 제 첫 제빵으로 치아바타라서 너무 행복합니다! 다음엔 올리브를 넣어서 만들어 볼려구요! 완성도 너무 잘되서 친구들이 빵 진짜 잘만든다고 칭찬을 엄청 해줬어요 ㅋㅋㅋㅋㅋ
가스오븐으로 20번은 만들어 먹은 것 같아요ㅎㅎ정말 좋은 레시피 감사합니다.
와 맛있겠다 정말 맛있게 생긴 방이군요 그리고 이 빵을 촬영하시느라 수고 많으셨습니다 영상이 매우 아름답고 훌륭하군요 이렇게 좋은 영상 찍어주셔서 고맙습니다 앞으로도 자주 방문해서 영상 시청할게요 고맙습니다
감사합니다~~^^
Просто и вкусно! Спасибо за замечательный рецепт!
Можно так не париться - www.yaplakal.com/forum30/topic1939093.html
ТАТЬЯНА ПРИВЕТ ИЗ РОССИИ ЕКАТЕРИНБУРГ, РАДА ЗНАКОМСТВУ, ЗАХОДИТЕ НА НАШ КАНАЛ ПОДПИСЫВАЙТЕСЬ 😊👍❤
오늘 바로 해봤는데 너무 잘 만들어졌어요! 고맙습니다!!!
ВИКТОРИЯ ПРИВЕТ ИЗ РОССИИ ЕКАТЕРИНБУРГ, РАДЫ ЗНАКОМСТВУ, ЗАХОДИТЕ НА НАШ КАНАЛ ❤👍
This is the best bread recipe I ever tried! Easy and soft even overnighted! I shared with my sisters and friends, thanks so much!
é verdade, fiz com uma farinha não tao boa e ficou igual ao do video. thanks!
Отличный рецепт! Получила великолепный результат с первого раза. Все очень просто и легко. Спасибо большое!!
Лёлькины секреты, а дырки у вас получились?
@@Уралочка-17.10 да, точь-в-точь как на видео. Постоянно пеку по этому рецепту и заметила, что пористость чиабатты зависит от муки. Бывало, брала другую муку и вместо воздушного хлеба получалась резиновая булка. Но дело не в рецепте, это точно!! С хорошей мукой результат превосходный!
I followed your recipe and I got delicious Ciabatta bread 😋
Thank you for sharing your awesome recipe 😉
I made this and it turned out wonderful !!
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 🥰
Tolles Video , endlich mal keine Person die ein zu sabbelt ... dieses ruhige zuschauen macht richtig spass und es könnten sich viele andere ein Beispiel nehmen . Danke
Questa ricetta è fantastica li faccio e rifaccio almeno 2 volte a settimana i miei bimbi adorano queste ciabatte. Grande tecnica. Grazie e complimenti
Так бережно , приятно смотреть !!!
Смотреть приятно, но рецепт явно не такой достоверный 2 грамма дрожжей на такое количество муки и воды недостаточно.
@@tamara6261 если можно- переведите "ингредиенты"... спб...
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
"Богатство общества определяется наличием свободного времени у его граждан."
• Карл Маркс •
Спасибо за видео...!!!
В России все безработные свободного времени завались. Богатые!
처음으로 빵 같은 빵 덕분에 만들었습니다. 만들기도 쉽고 맛도 있고, 아주 즐거운 시간이었어요. 구독 추천 드리고 갑니다. 감사해요.
감사합니다~~^^
Thank you for the English subtitles! Greetings from México 🇲🇽💙❤
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
Absolutely Great!!! Thanks a lot, it is the first recipe that really works for me baking Ciabatta !! I love it!!
Огромное спасибо за рецепт! Уже много раз пекла, всегда получается отличный результат!
저도 이 레시피로 개성공했어요
밀가루랑 자극적인거 싫어하는 저희 엄마가 너무 좋아해요ㅠㅠ 캔버스천 없어서 위아래로 종이호일 대충 덮어줬는데도 기공 되게 잘나왔어요
이건 좋은 올리브유로 하는 것이 맛의 포인트인것같아요 ◡̈ ♡ 감사합니다
Hi Umi just wanted to let you know that I’ve made this 4 times already and it’s the perfect ciabatta recipe. Chewy, soft and delicious, with literally zero effort. It’s very well portioned too for my family of 4. I’ll be using this recipe until the end of my days 😂
Hi...may i know the size of container that you used? Thank u.
@@elcihotv hi! It was a shallow rectangle container of around 30 cm in length, 18cm in width and 5cm in height. But i think any sort of big container would do
@@silvermoonlight1206 many thanks 🙏
Too soft. Like American white bread. Yeech..