Ciabatta Bread | Richard Bertinet | Gozney
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- Опубліковано 18 гру 2024
- If @richardbertinet is teaching you how to make Ciabatta, then you know it's time to listen. Perfect the ultimate light and fluffy ciabatta bread in the Gozney Dome.
Products used:
Gozney Dome: www.gozney.com...
Learn more about Richard: eu.gozney.com/...
For the full recipe head to: www.gozney.com...
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Loving the focus on biga fermentation for this ciabatta! The 24-hour rise really makes a difference in achieving that airy crumb and depth of flavor Can't wait to try this technique with my next pizza dough!
Riccardo Bertinetti, that one makes you italian :-) Good job!
Magnifique recette un plaisir de vous regarder travailler la pâte merci
Thanks for the re-upload. The ingredients in the video look right now
I see Bertinet, I click
Curious as to the reupload
his wee grey nob was hanging out in the entire first upload
Why the reupload?
I’m seeing there are some discrepancies between the recipe in the video and the recipe on the website so I’m guessing they got the recipe in the video wrong and they’re updating the recipe on the website soon?
he is saying 5g yest and in the recipe its 2g.... :/ what is the correct amount?
the recipe on your website is off, flour to liquid ratio is not right. your biga is more like a poolish (1\1)
What do you mean? Both in the video and the recipe it's 1 to 2 water to flour. It even looks really dry when he's making it in the vid? You can't bring a poolish together on your board like he does.
That's not a biga though.
It is though.