I have tried several recipes for my sour dough bread and my breads kept coming out like Frisbees. I followed your video step by step and SUCCESS!!! Thank you so much!!!
Направих хляб по другият начин без хладилник получи се страхотно,вечерта го сложих на стайна температура и сутринта,о чудо беше бухнал,оформихго,оставих го два часа отново на стайна температура и г изпекох, разтвори се много добре,много съм.доволна,пекох и с поставяне в хладилника и така се отвори много добре,стана страхотен,благодаря за рецептите за хляб,страхотна сте
Thank- you, Caterina. I'm watching you from Tavernier, Florida, USA August 14, 2024 Just getting my sourdough experience underway. I am 76 years old. You have amazing videos.
Thank you Ricette! I am a new bread baker aged 79. Been working on making Sourdough for the last 5 months. No recipe or video has been successful until yours came along. I just did 3 bakes from your video. The first two were successful but burned slightly. I dropped the oven temp 15 degrees C and bake time by 5 minutes. The result was fantastic. Best bloom height, softness and distribution of the crumb. Best color, taste, and result of any recipe out there. I am now subscribed. Thank you very much. Paul in Kansas, USA
@@paulkuzinski355 pretty sure Italian. Though she’s Moldovan so she speaks Russian and Romanian. Can you please post the recipe you follow? I tried to find it but can’t.
@@Hellotheredelilah Hope this helps? I guessed she is probably Russian. I tried 70-75% hydration and could never get an oven spring until I tried Catarina's at 61%. The loaf ended up about 6-1/2 inch spring, and the color and taste was fantastic. Good luck. Cheers! Ingredients for the first dough at ~61% hydration 200 g / 7,05 oz - of activated sourdough starter 550 ml / 16,90 oz - of room temperature water 900 g / 31,74 oz - of white flour for bread 20 g / 0,70 oz - of salt Ingredients for dough number 2 at ~78% hydration 100 g / 3,52 oz - of activated sourdough starter 550 ml /16,90 oz - of room temperature water 700 g / 24,69 oz - of white flour for bread 12 g / 0,42 oz - of salt Here is a list of steps I gleaned from her video; Combine Water and Starter in bowl..., Mix well! Add Flour, Salt then Hand mix and Knead for about 5 minutes Cover - Hold at room temp for 1 Hour. Uncover and do first stretch and fold Cover at room temp for 2 hours Uncover and do second stretch and fold Cover at room temp for 2 hours Uncover and do third stretch and fold. Be gentle with the dough. Cover at room temp for 2 hours Prepare Banneton Basket/s lined with waffle towels. Dust with flour Remove dough from bowl, gentle shape and fold on table Place smooth side down into basket and cover with waffle towel Place into fridge for 12-13 hours for final proof Heat cauldron ~ at hour 11 to 430-460F heat - fan OFF for 1 hour Remove cauldron from stove and tip basket of dough into bottom of the cauldron Slice the dough with a sharp blade across the full center length to about 1/2 inch deep Cover cauldron with lid and bake for 45-50 minutes top on Remove top and unload the loaf. Cool on a rack for 1 hour or so. Slice and enjoy! She uses a larger quantity of starter to have a successful bread. She draws attention to the dough, it must be fluffy and full of bubbles! She Bakes bread at a high temperature of 230-250 C /446 -482 F. I do at 430-435F due to my oven. Cold fermentation is important! But if you have a soft dough, leave the loaf for less time in the refrigerator.
Это очень интересное занятие , и все очень просто. Выведите закваску и начните печь вкусный хлеб , водами мука есть у всех, а мастерство придет в процессе обязательно и ваша мечта сбудется , все получится будьте уверены! 😊
Сижу смотрю видео и выпекаю хлеб на цельно зерновой муке а на часах почти 12 ночи муж говорит ну зачем тебе это надо каплю завтра в магазине а я ему нет я сама.Для меня это как волшебство без дрожжей а какой хлеб.Удачи вам.
Сижу и читаю ваш комментарий, уже почти 12:00, и я вдохновляюсь и нахожу силы и идеи продолжать снимать видео всеми своими знаниями! Вы мое вдохновение! Я очень рада быть Вам полезной!🤗☺️ И вы знаете, что по сей день удивляюсь, как можно испечь хлеб из воды и муки 🤯 это потрясающе!
Уже 23 .15 ночи , а я тоже хлеб выпекаю.Сказать что нету хлеба у меня , нет есть.Это просто какая то терапия для души.И какой он вкусный, от него не поправляешся, но я в основном пеку хлеб с муки 1 или 2 сорта и добавляю тыквенную, подсолнечниковую,ржанную, ореховую муку гдето по 30 грам и отруби, солод.Вообщем я так скажу всем кто будет читать этот комментарий, этот хлеб на закваске очень полезный, пеките , не бойтесь , у всех он получиться.Здесь главное закваска.А чтоб ёё вывести, в Ютубе полно роликов.Мира всем а каналу процветания.
Привет я тоже сижу пеку глаза слипаются но сижу.Да он очень вкусный но похудеть не получается почему? Наверное надо совсем мало его есть или от сорта муки зависит😁
Как и вы правы я тоже пеку для удовольствия . какая то терапия . тоже самое муж говорит ,, зачем тебе это , а я нет надо . Залипла на него и пеку уже пятый или шестой раз . И каждый раз не дождусь когда мы его съедим что бы опять завести🎉🎉
Yes are you kidding us newbies need this kind of help I don’t want to give up on this and I appreciate that there’s no long drawn out talking thank you so much
Bonjour tout le monde. J'ai expérimenté la cuisson en chaudron ferme à 240°C et pendant 40 mn : croûte plus fine et cuisson parfaite. Auparavant j'ajouterai du gluten pour augmenter la teneur en protéines mais 300g de T80 et 200g de T55 font un excellent pain suffisamment alvéolé. En même temps, j'évite de trop chauffer ma pâte pendant la levée et j'ai réduit à 3h la durée. 1h de repos après frasage, 2 étirages séparés d'une 1/2h et faconnage et repos en banneton pdt 1h avant de mettre au frigo. Mon eau de coulage est a 30°C mais ma pâte reste à T° ambiante pendant les 3h. Tous ces simplifications, je vous les doits. Encore merci.
I have been sour doughing for years lol and after watching your video it just made sense. I made great bread before, but never had the oven spring huge ear and gluten stretch like I do now. The only modification was a 1 ounce ice cube added to the cauldron, and I bumped up the king author bread flour to 15% with vital wheat gluten. I wish I could send a pic.. thank you thank you thank you from Kings Park, New York.
Спасибо Вам огромное! ❤ Я поняла почему у меня расплывалось тесто! Я старалась делать тесто с влажностью 70%, а то и больше😊. И хлебушек я выпекаю не большой, из 400 г муки, Вы меня успокоили, что и маленький по весу хлеб может получиться прекрасным. 💝⚘⚘⚘
Muchas gracias , por compartir tus conocimientos y tus bellos videos, yo también amo a los animalitos. Me encantaría que hicieras más videos como este. Un gran abrazo desde Chile.
This was such a pleasure to watch. It is rar that someone on UA-cam bakes so well. "How do we know the dough is ready?" As we do our coil folds, or slap and folds we feel the dough tightening up more each time. Toward the end this is less marked as the dough has reached it's development plateau. Continuing past this point and the gluten will begin to deteriorate. This is one of the great advantages of periodic kneading. We can follow the dough development. What follows is not intended as criticism. You do bake nicely. We bake a little differently, but not much. I was surprised by the amount of flour you chuck around though and the large amount that gets folded into your dough. That will drop the quality of the final loaf a lot. I use non on the work bench and do a very light flouring in the dough and not the basket liner. But then my liners are proper cotton banneton liners and they are never washed. Durum semolina is much better for not stick and it gives a great finish to the crust. You don't develop enough tension in your dough when shaping. Pre-shape, rest, shape. It should be quite tight when it goes into the basket. That does not mean heavily de-gassed though. Your light shaping was a joy to see. Laughing - Use you Lodge the other way up! They have a flat top precisely so that the top can be used as the bottom to get dough in without having to lower it a long way. Why am I laughing - because I used to do what you are doing. Lastly - have you tried a probe thermometer? This style of bread should have a final internal temperature of 99C. That is when the starch is fully gelatinised. Yours looked a little underdone for a classic Italian, French or Spanish bread. I hope you don't mind these comments. They are not criticisms. You bake very well indeed. I tutor advanced home bread baking. But that does not mean I know it all. No one does and we all bake a little differently. Forever let it be so. Thanks for the video 👍
Thank you for a beautiful and very clear explanation, I loved it! I'm obsessed with baking sourdough bread, but still after so many years , I'm still mastering the oven spring! You made it finally so clear to me! Big Thank you and lots of blessings to you and your Magic hands!🙏💖
Thank you, this recipe has been a delight and I will continue making it. Other recipes were good but this one has been much better, that's why it is so delicious.
Wow, que hermosos son tus panes tus manos son muy valiosas, Dios te bendiga. Se ven geniales tus videos y tu creaciones, eres de inspiración para muchos
Amei seu jeito descomplicado de fazer pão com fermento natural Você é muito boa professora! E também nos incentiva a fazer experiências. Obrigada Não desista de nos ensinar.
Thankyou so much for sharing these recipes. It’s really great to see how a dry/wet dough behaves and how to achieve the result that you are after. Having watched your results, I decided to try the dryer batch and actually baked it in my loaf tin. Really happy with the result and ease to make.
Beautiful bread! My starter is doubling in about 3 hours now, so I know it is getting very ripe and strong. I will try your recipe tomorrow and report back! I am posting from North Carolina in the US.
Только у вас нашла объяснение, почему надо складывать хлеб-чтобы воздух выдавил разрез и хлеб раскрылся! Спасибо вам, ведь я делала это не так тщательно.
Залипла на Ваши видео 👌Какая у Вас белая мука! Хлеб просто красавец!!! Я пеку на закваске с января этого года, пеку в хлебных формах и чиабатту. Подовый хлеб в кастрюле не пекла еще, мне кажется, что это сложнее чем формовой. Но после Ваших кино про хлеб обязательно испеку. Это так красиво 😍
Согласна,это так всё красиво показано.А у меня к вам вопрос,ставите ли вы воду в духовку доя пара и образования корочки?С февраля пеку,вывела ржаную закваску.С каждым разом вкус лучше.Муку разную беру,экспериментировать хочется .И полбяную и цельнозерновую обдирную.Пятый хлеб огромный вчерашний самый вкусный получился.С маслом и мёдом улетел.Буду пробовать пшеничную закваску выводить.
@@светаананенкова-е7л я пеку и с паром, и без пара. Правда сначала для пара использовала кипяток, а потом стала бросать кубики льда. На дно духовки ставлю сковородку, разогреваю духовку вместе с ней, а потом бросаю туда кубиков 8 льда, это гораздо удобнее и безопаснее. Пробовала печь ставя формы с хлебом в холодную духовку, тогда пар уже не добавляю
Does using a wooden bowl versus a ceramic contribute anything to make the bread better? I’m super new to bread making, so I’m trying to learn;) I’m hooked. I made a Dutch oven bread a week ago , and it wasn’t that great, BUT I know I’m capable of baking the bread very well. I’ll learn. It’s a no words type of satisfaction. The feel of the cold wet flour heap, pushing it around with the fingers…it’s beyond satisfying and very very relaxing. My Grandmother left me her bread recipe. I have yet to make her bread , out of fear of failing. Why? I’m not sure, maybe not living up to her? ❤❤ it’s written on a typical Recipe card, in pencil. Her gorgous cursive handwriting…😇 So sorry, I drifted off into bliss for a moment there;) happy Easter Friends!!!🎉🎉❤
I don't think the type of bowl matters. I just want to encourage you to give your grandmother's recipe a try! So what if you fail. Failing is part of learning, it's ok. The biggest fail is to quit, or never begin. So hop to it. You'll be fine! Keep at it and one day you'll look back and be proud of yourself for stepping out of your comfort zone and taking action! "Can't" never did nothing...! You can do it!
Hi, I used to have the same dough rise when I stretched and folded the dough roughly six times in 45 minutes intervals. Then I left the dough to ferment for about two hrs. Then I was placing it in a banneton and straight to the fridge to bake the next morning. It was a hit and miss operation. Sometimes the rise was perfect but most of the times was a low rise. The problem solved when I bought a standing mixer where I worked the dough for an hour at middle speed. Then I was letting the dough to ferment for more than six hrs. and then placed it in the fridge. Next morning the gluten structure was so strong that when I scored it, it did not deflate and the results were always perfect. I realized that it needed more kneading to develop the gluten .
Que panes tan hermosos. El pan, es eso, hermosa maravilla. No aprendí a hacer masa madre, todavía. Los suelo hacer con levadura. Gracias por el video, tienes un nuevo suscriptor desde Argentina. 🙂
Добрый день, Екатерина! Дай Бог здоровья Вашим, родителям, Вам и Вашей семье! Смотрю на Ваши руки и узнаю свою малую Родину, месте тесто так, как нас в детстве наши мамы учили!😥 🙏 Храни Всех Господь! Христос Воскресе! 😘😘😘
I've been making sourdough bread about two months now. My starte was created April 15th. The last two loaves have been the best yet. Found a recipe that peoduces a strong, soft dough that holds its shape well after the last shaping step before refrigeraton (fermentation). I will try cooking in the Dutch oven without removing the lid and see how that goes. The less I handle the hot irin, the better. It's so exciting to pull a beautiful, tasty loaf from the oven. I almost quit, but it takes some practice to get things just right! Keep trying folks! You can do this. You'll get the perfect loaf and be glad you persevered.
@andreacassidy4100 No, got it from another video. Use the first recipe from this video, it should produce for you. If you don't have enough active starter for the recipe, just add half water half flour to the starter until you have the correct amount. I've had to do this twice and it still works well. Fancy water (spring water, I have Fiji) also used on the last two loaves that turned out great. Just keep trying no matter if the result isn't perfect. And watch videos because repetition of the process and each person's procedures help you fine tune your own approach. 😘💞💖
Thank you. Very interesting to see how to identify a dough which is stronger. I have been baking when they are a bit soft and not holding their shape. 🎉
Испекла хлеб по первому рецепту я в восторге, сколько перепробовала рецептов, но по этому рецепту хлебушек получился очень вкусным и пышным👍👍👍❤️❤️❤️, спасибо большое за рецепт💋💋💋это мой фаворит ❤️❤️❤️
Excelentes explicações!!! Esses pães dão água na boca, ainda mais de manhã!! Parecem super deliciosos , e ficaram bem macios dentro e Super crocante fora!! Simplesmente Maravilhosos!!❤❤❤❤❤❤
Mă bucur mult că am dat peste videourile tale, am observat portul popular și tare m-am bucurat să văd că ești româncă. Pâinea e chiar ca a noastră de-acasă iar portul e o minunăție, și prosoapele ....tot. Spor mult in tot ce faci ! 🏵️ O primăvară frumoasă și plină de belșug ! 🌷
Hi! I've been watching your videos for a long time! you say that one bread is flat and the other has risen nicely! For the flat one, you only use 700 grams of flour and 100 grams of yeast, yes, it is flatter. For the first bread, 900 grams of flour and 200 grams of sourdough, so of course the bread is taller. Both must be shown with the same amount and show why it is higher and why it is flat
Finally with your recipe and video, I have an ear and the most delicious sourdough bread I’ve made yet! I’ve tried so many recipes and techniques. Thank you!
this is my favorite sourdough recipe- I have spent maybe the last decade sporadically reattempting it here and there and always trying again, but this was the recipe that helped me finally get a gorgeous crusty fluffy loaf! thank you I can't wait to see your other videos
@@ankursharma2991 I personally bring it to room temperature because it helps give it a little extra rise before it goes in, but I heard that some people will just put it right in.
Merci pour vos vidéos ! Je tente de faire du pain au levain depuis le confinement et les résultats sont inégaux. Je vais essayer votre technique : déjà la première chose que je ne fais pas c'est la cuisson en cocotte, j'ai souvent des pains dont la face de dessous n'est pas assez cuite. Je teste ce matin, encore merci !
Multumesc mult! Chiar am gasit raspuns la multe intrebari care le aveam. Sunt la inceput de drum cu painea cu maia si am fost prinsa si eu in retele cu hidratare mare. Si nu imi iesea deloc. Si acum inteleg de ce imi iese bine cand pun mai putina apa. Foarte interesant. Mult spor in continuare!
Buna ziua. Pari a avea ceva mai multa informație decât mine. Maiaua este exact cea din borcan pe care o pastrama în frigider sau este special activata înainte de a fi folosita?
Buna ziua, maiaua din frigider, o puneti intr-un vas mai mare, si ii adaugati apa si faina, exact atit cata maia aveti. Deexemplu 50 g maia + 50 ml de apa si + 50 g faina, o amestecati si o lasati la temperatura camerei timp de minim 4 ore, pina observati ca este activa, plina de bile si aerata ca puful. Dupa asta se foloseste in aluaturi. Asta inseamna maia activata. Succes!
Chère Caterina, merci beaucoup pour cette magnifique vidéo et le temps que vous avez pris pour la faire. Elle est très utile. Je vais essayer mais en plusieurs fois parce que mon frigo est tout petit... J'aimerais bien que vous nous expliquiez comment couper la pâte. Le problème de l'angle de coupe. J'ai vu une vidéo sur ce sujet mais où ? En couture aussi on entaille le tissu dans les courbures pour lui permettre de s'adapter. C'est très intéressant tout ça je trouve. Belle journée 💐
Bonjour cher ami. L'angle de coupe, qui m'a donné un bon résultat, est celui avec le couteau vertical. Ainsi, lorsque vous coupez avec le couteau ou la lame, tenez-le droit, le pain s'ouvre très bien.🤗
Muchísimas gracias por enseñarnos los trucos que tu, con tu trabajo, aprendiste. Me gustaria mencionar que el pan con harina integral, no sale tar bonito, sale mas denso y no crece tanto. Lo encuentro mas dificil de hacer
The Only reason why your wet dough didn't grow as much in as the hard ones in the dutch oven is because the dutch oven is huge! softer dough will try to fill the bottom first and then grow upwards. I also don't know how you made your dough brown without removing the lid - is like magic to me.
Agreed, that's why I specified that the soft dough must be baked in the pan for sandwich bread, or it is used for focaccia. I showed this because 90% of the recipes on the internet give a wet dough, and respectively, many beginners do not get a nice bread and raised well. But the fact that the bread browns is due to the lid, my lid is made of cast iron, and respectively it heats up and emits heat.🤗
Mine always browns well and I bake it with the lid on for the whole time. 230C for 55minutes - starting from a cold oven and cold pan. Mine is also made of cast iron.
Посоветуй дорогая, как хранить хлеб, что бы он не становился сухим на 3-4 день. Я храню в пластиковой коробке. Хлеб высыхает. Спасибо. Я могу часами смотреть на твою работу. Это волшебно!
Merci beaucoup pour cette démonstration très parlante pour moi. Effectivement, cela m'a permis de comprendre que mes pâtes étaient très hydratées et difficiles a travailler. C'est un bon moyen de progresser quand on comprend. Je m'abonne. Merci. Emmanuelle de Lyon en France ❤😊
Olá, Catarina . tufo bom? Eu estou muito feliz com tuas receitas meus pães ficaram muito melhores depois de tua maneira de fazer obrigada ❤❤.sok do Brasil e faço pães de fermentação natural pars o consumo pessoal um abraço.
I have tried several recipes for my sour dough bread and my breads kept coming out like Frisbees. I followed your video step by step and SUCCESS!!! Thank you so much!!!
Thank you very much! I wish you success and the best possible bread!🥰☺️
Спасибо за видео.
Mil gracias. Eres genial. ❤
Направих хляб по другият начин без хладилник получи се страхотно,вечерта го сложих на стайна температура и сутринта,о чудо беше бухнал,оформихго,оставих го два часа отново на стайна температура и г изпекох, разтвори се много добре,много съм.доволна,пекох и с поставяне в хладилника и така се отвори много добре,стана страхотен,благодаря за рецептите за хляб,страхотна сте
Thank- you, Caterina.
I'm watching you from Tavernier, Florida, USA August 14, 2024
Just getting my sourdough experience underway. I am 76 years old.
You have amazing videos.
Thank you Ricette! I am a new bread baker aged 79. Been working on making Sourdough for the last 5 months. No recipe or video has been successful until yours came along. I just did 3 bakes from your video. The first two were successful but burned slightly. I dropped the oven temp 15 degrees C and bake time by 5 minutes. The result was fantastic. Best bloom height, softness and distribution of the crumb. Best color, taste, and result of any recipe out there. I am now subscribed. Thank you very much. Paul in Kansas, USA
Her name is Catarina, ricette means recipe 😊
thank you for the clarification. What language am I missing? Most appreciated!
@@paulkuzinski355 pretty sure Italian. Though she’s Moldovan so she speaks Russian and Romanian. Can you please post the recipe you follow? I tried to find it but can’t.
@@Hellotheredelilah Hope this helps? I guessed she is probably Russian. I tried 70-75% hydration and could never get an oven spring until I tried Catarina's at 61%. The loaf ended up about 6-1/2 inch spring, and the color and taste was fantastic. Good luck. Cheers!
Ingredients for the first dough at ~61% hydration
200 g / 7,05 oz - of activated sourdough starter
550 ml / 16,90 oz - of room temperature water
900 g / 31,74 oz - of white flour for bread
20 g / 0,70 oz - of salt
Ingredients for dough number 2 at ~78% hydration
100 g / 3,52 oz - of activated sourdough starter
550 ml /16,90 oz - of room temperature water
700 g / 24,69 oz - of white flour for bread
12 g / 0,42 oz - of salt
Here is a list of steps I gleaned from her video;
Combine Water and Starter in bowl..., Mix well!
Add Flour, Salt then Hand mix and Knead for about 5 minutes
Cover - Hold at room temp for 1 Hour.
Uncover and do first stretch and fold
Cover at room temp for 2 hours
Uncover and do second stretch and fold
Cover at room temp for 2 hours
Uncover and do third stretch and fold. Be gentle with the dough.
Cover at room temp for 2 hours
Prepare Banneton Basket/s lined with waffle towels. Dust with flour
Remove dough from bowl, gentle shape and fold on table
Place smooth side down into basket and cover with waffle towel
Place into fridge for 12-13 hours for final proof
Heat cauldron ~ at hour 11 to 430-460F heat - fan OFF for 1 hour
Remove cauldron from stove and tip basket of dough into bottom of the cauldron
Slice the dough with a sharp blade across the full center length to about 1/2 inch deep
Cover cauldron with lid and bake for 45-50 minutes top on
Remove top and unload the loaf.
Cool on a rack for 1 hour or so.
Slice and enjoy!
She uses a larger quantity of starter to have a successful bread.
She draws attention to the dough, it must be fluffy and full of bubbles!
She Bakes bread at a high temperature of 230-250 C /446 -482 F. I do at 430-435F due to my oven.
Cold fermentation is important! But if you have a soft dough, leave the loaf
for less time in the refrigerator.
@@paulkuzinski355 thank you for sharing! I’ll give it a try. I tried 75-80% and my dough is too sticky though delicious.
Дочька, ты наше золото! Мы тебя любим❤
🤗🤗🤗❤️❤️❤️
Ваши видео, кроме познавательного, имеют еще и терапевтический эффект) Они меня успокаивают❤
Ммм, через экран передаётся аромат вашего Вкуснейшего хлеба❤Вы молодец👍😋
Огромное вам спасибо! Наконец-то у меня получилось! Я испекла чудесный, высокий, пухлый и очень вкусный хлеб.
Мастерство! Мечтаю только так научиться, но смотришь как увлекательный фильм!
❤️
Это очень интересное занятие , и все очень просто. Выведите закваску и начните печь вкусный хлеб , водами мука есть у всех, а мастерство придет в процессе обязательно и ваша мечта сбудется , все получится будьте уверены! 😊
Сижу смотрю видео и выпекаю хлеб на цельно зерновой муке а на часах почти 12 ночи муж говорит ну зачем тебе это надо каплю завтра в магазине а я ему нет я сама.Для меня это как волшебство без дрожжей а какой хлеб.Удачи вам.
Сижу и читаю ваш комментарий, уже почти 12:00, и я вдохновляюсь и нахожу силы и идеи продолжать снимать видео всеми своими знаниями! Вы мое вдохновение! Я очень рада быть Вам полезной!🤗☺️
И вы знаете, что по сей день удивляюсь, как можно испечь хлеб из воды и муки 🤯 это потрясающе!
Уже 23 .15 ночи , а я тоже хлеб выпекаю.Сказать что нету хлеба у меня , нет есть.Это просто какая то терапия для души.И какой он вкусный, от него не поправляешся, но я в основном пеку хлеб с муки 1 или 2 сорта и добавляю тыквенную, подсолнечниковую,ржанную, ореховую муку гдето по 30 грам и отруби, солод.Вообщем я так скажу всем кто будет читать этот комментарий, этот хлеб на закваске очень полезный, пеките , не бойтесь , у всех он получиться.Здесь главное закваска.А чтоб ёё вывести, в Ютубе полно роликов.Мира всем а каналу процветания.
Привет я тоже сижу пеку глаза слипаются но сижу.Да он очень вкусный но похудеть не получается почему? Наверное надо совсем мало его есть или от сорта муки зависит😁
Как и вы правы я тоже пеку для удовольствия . какая то терапия . тоже самое муж говорит ,, зачем тебе это , а я нет надо . Залипла на него и пеку уже пятый или шестой раз . И каждый раз не дождусь когда мы его съедим что бы опять завести🎉🎉
😁👍
Спасибо, Катерина! Для меня Ваши видео очень полезны! Всё доступно и ясно! Успеха Вам в вашем труде!
Yes are you kidding us newbies need this kind of help I don’t want to give up on this and I appreciate that there’s no long drawn out talking thank you so much
Bonjour tout le monde.
J'ai expérimenté la cuisson en chaudron ferme à 240°C et pendant 40 mn : croûte plus fine et cuisson parfaite.
Auparavant j'ajouterai du gluten pour augmenter la teneur en protéines mais 300g de T80 et 200g de T55 font un excellent pain suffisamment alvéolé.
En même temps, j'évite de trop chauffer ma pâte pendant la levée et j'ai réduit à 3h la durée.
1h de repos après frasage, 2 étirages séparés d'une 1/2h et faconnage et repos en banneton pdt 1h avant de mettre au frigo.
Mon eau de coulage est a 30°C mais ma pâte reste à T° ambiante pendant les 3h.
Tous ces simplifications, je vous les doits. Encore merci.
I have been sour doughing for years lol and after watching your video it just made sense. I made great bread before, but never had the oven spring huge ear and gluten stretch like I do now. The only modification was a 1 ounce ice cube added to the cauldron, and I bumped up the king author bread flour to 15% with vital wheat gluten. I wish I could send a pic.. thank you thank you thank you from Kings Park, New York.
Прекрасные хлеба у вас получились! Спасибо большое!❤
Спасибо Вам огромное! ❤ Я поняла почему у меня расплывалось тесто! Я старалась делать тесто с влажностью 70%, а то и больше😊. И хлебушек я выпекаю не большой, из 400 г муки, Вы меня успокоили, что и маленький по весу хлеб может получиться прекрасным. 💝⚘⚘⚘
Спасибо за видео. Узнала много нового о выпечке хлеба. Вам удачи и процветания вашему делу.
Как же я люблю этот хруст хлебушка,так хочется, но я пока не созрела печь! Как у вас все ловко,вкусно ,с любовью! Кто поедает весь этот хлеб😊❤❤❤
Hehe, I wondered that too! ❤
Je n'ai jamais fait un pain au levain aussi bon et beau ,je vous remercie du fond du coeur. Sylvia d'Alsace en France .
Muchas gracias , por compartir tus conocimientos y tus bellos videos, yo también amo a los animalitos. Me encantaría que hicieras más videos como este. Un gran abrazo desde Chile.
Какая вы умница и труженица,хлебушек отличный! Кто хлеб печет, тот жизнь дает, так гласит народнаяпословица! Всем мира и любви
Какой шикарный хлеб.! Испеку по вашему рецепту!
Спасибо вам!
This was such a pleasure to watch.
It is rar that someone on UA-cam bakes so well.
"How do we know the dough is ready?" As we do our coil folds, or slap and folds we feel the dough tightening up more each time. Toward the end this is less marked as the dough has reached it's development plateau. Continuing past this point and the gluten will begin to deteriorate. This is one of the great advantages of periodic kneading. We can follow the dough development.
What follows is not intended as criticism. You do bake nicely.
We bake a little differently, but not much. I was surprised by the amount of flour you chuck around though and the large amount that gets folded into your dough. That will drop the quality of the final loaf a lot.
I use non on the work bench and do a very light flouring in the dough and not the basket liner. But then my liners are proper cotton banneton liners and they are never washed. Durum semolina is much better for not stick and it gives a great finish to the crust.
You don't develop enough tension in your dough when shaping. Pre-shape, rest, shape. It should be quite tight when it goes into the basket. That does not mean heavily de-gassed though. Your light shaping was a joy to see.
Laughing - Use you Lodge the other way up! They have a flat top precisely so that the top can be used as the bottom to get dough in without having to lower it a long way. Why am I laughing - because I used to do what you are doing.
Lastly - have you tried a probe thermometer? This style of bread should have a final internal temperature of 99C. That is when the starch is fully gelatinised. Yours looked a little underdone for a classic Italian, French or Spanish bread.
I hope you don't mind these comments. They are not criticisms. You bake very well indeed.
I tutor advanced home bread baking. But that does not mean I know it all. No one does and we all bake a little differently. Forever let it be so.
Thanks for the video
👍
Хлеб очень изумительный получилось!❤ Спасибо большое!Очень вкуссныц хлеб!
Thank you for a beautiful and very clear explanation, I loved it! I'm obsessed with baking sourdough bread, but still after so many years , I'm still mastering the oven spring! You made it finally so clear to me!
Big Thank you and lots of blessings to you and your Magic hands!🙏💖
Смотрю как интересно, завораживает. Обязательно последую вашим советам❤
Спасибо , дорогая Катюша , прекрасный хлебушек получился у вас ,а я только учусь и ваш опыт мне очень нравится !❤❤❤❤❤❤❤
☺️👍🏻🙌🏼
Какое то ЧУДО, а не хлеб 🍞
Великолепная работа , Браво !!!
Thank you, this recipe has been a delight and I will continue making it. Other recipes were good but this one has been much better, that's why it is so delicious.
Большое спасибо авторам ролика, очень приятный , спокойный просмотр, замечательный результат, ценный опыт, которым Вы делитесь. ❤
Замечательный хлеб получился у Вас , спасибо за все подробности приготовления хлеба .❤🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉😊
Wow, que hermosos son tus panes tus manos son muy valiosas, Dios te bendiga. Se ven geniales tus videos y tu creaciones, eres de inspiración para muchos
I like an idea of using a scissors for cuts, instead of fancy razor blades. Thank you- beautiful and informative filming without wasting time.
Espetacular mesmo. ❤parabéns pelo seu trabalho excelente!
Well Caterina, this sounds like my kind of journey, I look forward to it, thank you.
Amei seu jeito descomplicado de fazer pão com fermento natural Você é muito boa professora! E também nos incentiva a fazer experiências. Obrigada Não desista de nos ensinar.
Thankyou so much for sharing these recipes. It’s really great to see how a dry/wet dough behaves and how to achieve the result that you are after.
Having watched your results, I decided to try the dryer batch and actually baked it in my loaf tin. Really happy with the result and ease to make.
🤗 Thanks for sharing your experience ❤️ I am glad to be helpful 🌞
Beautiful bread! My starter is doubling in about 3 hours now, so I know it is getting very ripe and strong. I will try your recipe tomorrow and report back! I am posting from North Carolina in the US.
Только у вас нашла объяснение, почему надо складывать хлеб-чтобы воздух выдавил разрез и хлеб раскрылся! Спасибо вам, ведь я делала это не так тщательно.
Залипла на Ваши видео 👌Какая у Вас белая мука! Хлеб просто красавец!!! Я пеку на закваске с января этого года, пеку в хлебных формах и чиабатту. Подовый хлеб в кастрюле не пекла еще, мне кажется, что это сложнее чем формовой. Но после Ваших кино про хлеб обязательно испеку. Это так красиво 😍
Согласна,это так всё красиво показано.А у меня к вам вопрос,ставите ли вы воду в духовку доя пара и образования корочки?С февраля пеку,вывела ржаную закваску.С каждым разом вкус лучше.Муку разную беру,экспериментировать хочется .И полбяную и цельнозерновую обдирную.Пятый хлеб огромный вчерашний самый вкусный получился.С маслом и мёдом улетел.Буду пробовать пшеничную закваску выводить.
@@светаананенкова-е7л я пеку и с паром, и без пара. Правда сначала для пара использовала кипяток, а потом стала бросать кубики льда. На дно духовки ставлю сковородку, разогреваю духовку вместе с ней, а потом бросаю туда кубиков 8 льда, это гораздо удобнее и безопаснее. Пробовала печь ставя формы с хлебом в холодную духовку, тогда пар уже не добавляю
Beautiful video and sounds! Did anyone else find themselves cringing at the end with the squeezing of the bread? --- bread abuse!
This was the first recipe that got me good results. I'm in a hot country and I think I was over hydrating the dough. Thanks!
Does using a wooden bowl versus a ceramic contribute anything to make the bread better? I’m super new to bread making, so I’m trying to learn;)
I’m hooked. I made a Dutch oven bread a week ago , and it wasn’t that great, BUT I know I’m capable of baking the bread very well. I’ll learn.
It’s a no words type of satisfaction. The feel of the cold wet flour heap, pushing it around with the fingers…it’s beyond satisfying and very very relaxing. My Grandmother left me her bread recipe. I have yet to make her bread , out of fear of failing. Why? I’m not sure, maybe not living up to her?
❤❤ it’s written on a typical Recipe card, in pencil. Her gorgous cursive handwriting…😇
So sorry, I drifted off into bliss for a moment there;) happy Easter Friends!!!🎉🎉❤
I don't think the type of bowl matters. I just want to encourage you to give your grandmother's recipe a try! So what if you fail. Failing is part of learning, it's ok. The biggest fail is to quit, or never begin. So hop to it. You'll be fine! Keep at it and one day you'll look back and be proud of yourself for stepping out of your comfort zone and taking action!
"Can't" never did nothing...! You can do it!
Спасибо вам большое за рецепт, только что выпекла по первому рецепту хлеб- он идеальный!!! Спасибо большое 😊
Ive made a very beautiful bread with this recipe. Thank you 🙏
Nossa a diferença ê gritante ,amei muito obrigado pela demonstração ❤
Grazie thankyou! It Is very important to enter in Deep inside the bread' s world! With you can be simple and possible!!
Hi, I used to have the same dough rise when I stretched and folded the dough roughly six times in 45 minutes intervals. Then I left the dough to ferment for about two hrs. Then I was placing it in a banneton and straight to the fridge to bake the next morning. It was a hit and miss operation. Sometimes the rise was perfect but most of the times was a low rise. The problem solved when I bought a standing mixer where I worked the dough for an hour at middle speed. Then I was letting the dough to ferment for more than six hrs. and then placed it in the fridge. Next morning the gluten structure was so strong that when I scored it, it did not deflate and the results were always perfect. I realized that it needed more kneading to develop the gluten .
you mean your mixer kneaded the bread dough for a whole hour?? why is that necessary? just wondering
@@mrapp9457 to strengthen the Gluten network
от ваших рук идет тепло, которое передается вашим творениям))) Благодарю на видио
Спасибочки за ваш труд!а нам урок познания.
Que panes tan hermosos.
El pan, es eso, hermosa maravilla.
No aprendí a hacer masa madre, todavía. Los suelo hacer con levadura.
Gracias por el video, tienes un nuevo suscriptor desde Argentina.
🙂
Добрый день, Екатерина! Дай Бог здоровья Вашим, родителям, Вам и Вашей семье! Смотрю на Ваши руки и узнаю свою малую Родину, месте тесто так, как нас в детстве наши мамы учили!😥 🙏 Храни Всех Господь!
Христос Воскресе! 😘😘😘
I've been making sourdough bread about two months now. My starte was created April 15th. The last two loaves have been the best yet. Found a recipe that peoduces a strong, soft dough that holds its shape well after the last shaping step before refrigeraton (fermentation). I will try cooking in the Dutch oven without removing the lid and see how that goes. The less I handle the hot irin, the better. It's so exciting to pull a beautiful, tasty loaf from the oven. I almost quit, but it takes some practice to get things just right!
Keep trying folks! You can do this. You'll get the perfect loaf and be glad you persevered.
is this the recipe u are using?
@andreacassidy4100 No, got it from another video. Use the first recipe from this video, it should produce for you. If you don't have enough active starter for the recipe, just add half water half flour to the starter until you have the correct amount. I've had to do this twice and it still works well. Fancy water (spring water, I have Fiji) also used on the last two loaves that turned out great.
Just keep trying no matter if the result isn't perfect. And watch videos because repetition of the process and each person's procedures help you fine tune your own approach. 😘💞💖
СПОСИБО❤🎉ДОБРЫЙ ЧЕЛОВЕК.Желаю ещё больше увидеть вас, ваши интересные и очень полезные рецепты, советы.
Thank you. Very interesting to see how to identify a dough which is stronger. I have been baking when they are a bit soft and not holding their shape. 🎉
Испекла хлеб по первому рецепту я в восторге, сколько перепробовала рецептов, но по этому рецепту хлебушек получился очень вкусным и пышным👍👍👍❤️❤️❤️, спасибо большое за рецепт💋💋💋это мой фаворит ❤️❤️❤️
❤️
Adoro suas receitas de pães, não perco uma. Obrigada Deus abençoe
Excelentes explicações!!!
Esses pães dão água na boca, ainda mais de manhã!!
Parecem super deliciosos , e ficaram bem macios dentro e Super crocante fora!!
Simplesmente Maravilhosos!!❤❤❤❤❤❤
Mă bucur mult că am dat peste videourile tale, am observat portul popular și tare m-am bucurat să văd că ești româncă. Pâinea e chiar ca a noastră de-acasă iar portul e o minunăție, și prosoapele ....tot. Spor mult in tot ce faci ! 🏵️
O primăvară frumoasă și plină de belșug ! 🌷
Mulțumesc mult
@@Ricettecaterina ❤
Les explications sont simples bet claire. Ça m'a permis de corriger quelques petites erreurs que je comettais f
Hi!
I've been watching your videos for a long time!
you say that one bread is flat and the other has risen nicely!
For the flat one, you only use 700 grams of flour and 100 grams of yeast, yes, it is flatter.
For the first bread, 900 grams of flour and 200 grams of sourdough, so of course the bread is taller.
Both must be shown with the same amount and show why it is higher and why it is flat
Finally with your recipe and video, I have an ear and the most delicious sourdough bread I’ve made yet! I’ve tried so many recipes and techniques. Thank you!
😊😊😊I am so happy to be useful ☺️🌞🙌🏼
Super chleb i dobrze wytłumaczony przepis 👏
شكرا لك على مجهودك ،الخبز يبدو شهيا، اتمنى ان اصبح محترف مثلك❤❤
this is my favorite sourdough recipe- I have spent maybe the last decade sporadically reattempting it here and there and always trying again, but this was the recipe that helped me finally get a gorgeous crusty fluffy loaf! thank you I can't wait to see your other videos
Should the bread dough be baked immediately after taking it out of the fridge or should it be bought to room temperature and then baked?
@@ankursharma2991 I personally bring it to room temperature because it helps give it a little extra rise before it goes in, but I heard that some people will just put it right in.
Sono le 00:33 e sto guardando le tue meravigliose pagnotte che dire! Semplicemente stupende! 👏👏👏🤗🇮🇹
Век живи и век учись 😍
Merci pour vos vidéos ! Je tente de faire du pain au levain depuis le confinement et les résultats sont inégaux. Je vais essayer votre technique : déjà la première chose que je ne fais pas c'est la cuisson en cocotte, j'ai souvent des pains dont la face de dessous n'est pas assez cuite. Je teste ce matin, encore merci !
Спасибо огромное. У меня сегодня получился вариант 2. Теперь я знаю свою ошибку. Благодарю❤
Multumesc mult! Chiar am gasit raspuns la multe intrebari care le aveam. Sunt la inceput de drum cu painea cu maia si am fost prinsa si eu in retele cu hidratare mare. Si nu imi iesea deloc. Si acum inteleg de ce imi iese bine cand pun mai putina apa. Foarte interesant. Mult spor in continuare!
Buna ziua. Pari a avea ceva mai multa informație decât mine.
Maiaua este exact cea din borcan pe care o pastrama în frigider sau este special activata înainte de a fi folosita?
Buna ziua, maiaua din frigider, o puneti intr-un vas mai mare, si ii adaugati apa si faina, exact atit cata maia aveti. Deexemplu 50 g maia + 50 ml de apa si + 50 g faina, o amestecati si o lasati la temperatura camerei timp de minim 4 ore, pina observati ca este activa, plina de bile si aerata ca puful. Dupa asta se foloseste in aluaturi. Asta inseamna maia activata. Succes!
@@Ricettecaterina mulțumesc frumos pt răspuns!
O zi buna și O primăvara frumoasă!
Multumesc si asemenea!@@daniimpuscatu2502
Wow! What language is that?
Quoi lingua ce'st ici?
Que idioma es eso.
Welche Sprache ist diesen?
Dankeschön für deine Mühe, ein sehr interessantes, informatives Video. Kompliment für dein schönes gesticktes Oberteil. Liebe Grüße aus Italien.
Chère Caterina, merci beaucoup pour cette magnifique vidéo et le temps que vous avez pris pour la faire. Elle est très utile. Je vais essayer mais en plusieurs fois parce que mon frigo est tout petit... J'aimerais bien que vous nous expliquiez comment couper la pâte. Le problème de l'angle de coupe. J'ai vu une vidéo sur ce sujet mais où ? En couture aussi on entaille le tissu dans les courbures pour lui permettre de s'adapter. C'est très intéressant tout ça je trouve. Belle journée 💐
Bonjour cher ami. L'angle de coupe, qui m'a donné un bon résultat, est celui avec le couteau vertical. Ainsi, lorsque vous coupez avec le couteau ou la lame, tenez-le droit, le pain s'ouvre très bien.🤗
@@Ricettecaterina Magnifique ! Merci Caterina pour votre savoir faire et pour votre gentillesse ❤️❤️❤️
Thank you for sharing this beautiful video with the world.
Волшебство! Спасибо.
Beautifully done
I just started and have been doing 80% hydration bread. Now that I have watched this, I'll try something new
Смотрю как медитацию , этот хруст идеален👌🏻 . Очень хочу научиться печь хлеб .
Обожаю Ваш канал! Спасибо! ❤
Il pane è meraviglioso, brava 👍
Muchísimas gracias por enseñarnos los trucos que tu, con tu trabajo, aprendiste.
Me gustaria mencionar que el pan con harina integral, no sale tar bonito, sale mas denso y no crece tanto. Lo encuentro mas dificil de hacer
Красивый хлеб! Очень! И такой пышный. Стремлюсь к такому хлебушку.
thank you so much for this super informative video!! sending you love from Andalusia, Spain xx
Magnifique!!.on ne se lasse pas de vous regarder manipuler la pâte à pain. Faire du pain est le meilleur boulot au monde 😜😜👍👍
Мне понравилось жидкое тесто,как мне кажется оно не забитое мукой и нежнее❤ спасибо большое
The Only reason why your wet dough didn't grow as much in as the hard ones in the dutch oven is because the dutch oven is huge! softer dough will try to fill the bottom first and then grow upwards. I also don't know how you made your dough brown without removing the lid - is like magic to me.
Agreed, that's why I specified that the soft dough must be baked in the pan for sandwich bread, or it is used for focaccia. I showed this because 90% of the recipes on the internet give a wet dough, and respectively, many beginners do not get a nice bread and raised well. But the fact that the bread browns is due to the lid, my lid is made of cast iron, and respectively it heats up and emits heat.🤗
Mine always browns well and I bake it with the lid on for the whole time. 230C for 55minutes - starting from a cold oven and cold pan. Mine is also made of cast iron.
Bravissima ..mi piacerebbe ottenere un pane cosi bello❤
çok güzel....Tam buğday ekmeği ile yapıyorum ben de ....Teşekkürler ellerinize sağlık....
So relaxing to watch !! Best lookin sour dough I’ve seen !
Посоветуй дорогая, как хранить хлеб, что бы он не становился сухим на 3-4 день. Я храню в пластиковой коробке. Хлеб высыхает. Спасибо. Я могу часами смотреть на твою работу. Это волшебно!
Merci beaucoup pour cette démonstration très parlante pour moi. Effectivement, cela m'a permis de comprendre que mes pâtes étaient très hydratées et difficiles a travailler. C'est un bon moyen de progresser quand on comprend. Je m'abonne. Merci.
Emmanuelle de Lyon en France ❤😊
Um dia vou conseguir fazer, um pão igual esse 😊
Beautiful bread! You're a Master!
Entonces no importa el ángulo de corte ?algunas personas dicen que el corte es en ángulo y muy pequeño. Gracias por tu aporte.
Olá, Catarina . tufo bom?
Eu estou muito feliz com tuas receitas meus pães ficaram muito melhores depois de tua maneira de fazer obrigada ❤❤.sok do Brasil e faço pães de fermentação natural pars o consumo pessoal um abraço.
Прекрасно!лучший блогер
Спасибо за наслаждение😊
going to try your method #1 today. Thank you for sharing.
Хлебушек высший пилотаж, огромное спасибо
いとも簡単に作ってて自分でも作れそうです。
挑戦してっましょう！！
É impressionante como você faz esses pães maravilhoso um grande abraço do Brasil
За мен и двата хляба са перфектни! Но, щом Вие, като специалист, казвате, че единият е по-хубав, следващия път ще го направя така. Благодаря!
Не, не като специалист, просто с малко по-твърдо тесто се работи по-лесно, а и хлябът втасва по-красиво.❤️
Beautifully done.
A link for the sourdough starter, please. Thank you in advance! Thanks for all the recipes with very clear instructions. With admiration! 💗❤😊