@@rog328 right now I pause for a bit doing video, here is getting busy again at work, I hope to resume soon at least one per week. Please let me know if you pass by 🙏🙏
You have made the making of bread elegant and easy to follow with your well pace(not too fast and not too slow) presentation and how you put together the visual steps. Grazie Mille. Also I know you are one top chef as your foods are just marvelous in flavors and creativity. Bangkok is lucky to have your talent.
Hi Stefano: when preheating the oven, do you use the highest temperature or just 230C? And when reducing it, what temperature do you use for 15 minutes, please?
Hi Pinnie thx for watching, my oven can reach higher temperature but for bread is suggested to start at around 230 degrees Celsius. For the first 15 minutes I decrease the temp at 210 degrees Celsius, consider that every oven is a different story so keep that on mind. Ciabatta is a bread that has to be crunchy outside and chewy inside. Cheers
Hi Stefano, thanks Chef! I commented on your other AF SD bread video, the 2 hour one…….lol. I’m a home bread baker here in the U.S. and bake all kinds of bread and rolls. With Ciabatta, I’ve baked plenty and know it’s a high hydration dough to get the large air pockets. My question, does Ciabatta really get olive oil, as I see some recipes do, some don’t. I assumed it’s a lean dough, no oil. I normally bake this, no knead dough, in the oven, but had good results in the air fryer also.
Hi Stefano, I am folding this dough right now with a spatula:) Have watched both videos many many times. My dough also looks more wet than yours. I am using "la Molisana Farina 00" with 11% protein. Can you please help me understand how do I know if the dough is ready for final shaping & baking? Due to temperature, starter difference, it may take different length of time for me to achieve same result. Thanks
Hi wait until double before cut. After cut make a poke test with your finger, it should give you a good indication if it is ready to bake. Regarding wet dough depend on the flour. Try to handle it first with oil and then with the flour. Wish you a great bake 👍🏻
@@StefanoMerlo Sorry, not very successful. Some area looks OK. But others very dense, almost no bubbles. I put the dough in the fridge last night after folds. Took it out in the morning, then did one more fold. When it doubled, I took the dough out to cut. But it sticks no matter how much dry flour or oil I used. And it does not look so puffy like yours when going into then oven, instead flat and uneven. I must have done something wrong. My not very long experience with sourdough has been very unstable, lol.
So sorry to hear that, I was wishing a better result!!! However it takes time and practice, I hope you are a step closer to a successful one. Thanks for trying out the recipe 🙏
Followed your instructions and the ciabatta is so soft and yunmy! Thank you!
Thanks for watching
راااااىع جدا مشاهدة كامل واحلى لايك
Wow!!!! congrats level up your site u have a lot of subscriber.... 🙏
Thanks for your comment, for watching and for your support 🙏🙏🙏
@@StefanoMerlo you deserve it.... hope to visit Thailand, once everything ok..... i'll joint ( pay subcribe) when i'm not busy.....
@@rog328 right now I pause for a bit doing video, here is getting busy again at work, I hope to resume soon at least one per week. Please let me know if you pass by 🙏🙏
@@StefanoMerlo I will chef and thank you
You have made the making of bread elegant and easy to follow with your well pace(not too fast and not too slow) presentation and how you put together the visual steps. Grazie Mille. Also I know you are one top chef as your foods are just marvelous in flavors and creativity. Bangkok is lucky to have your talent.
Hi Taksina thanks for your kind comment and for watching 🙏🙏🙏. Hope to see you soon around Bkk
Thank you❤
Excellent explanation and great results.
Thanks a lot Danvil 🙏
I Good morning is that breadflower with yeast
Hi it's a normal bread flour with no yeast. The yeast I'm using in this bidet is a sourdough starter
Hi Stefano: when preheating the oven, do you use the highest temperature or just 230C? And when reducing it, what temperature do you use for 15 minutes, please?
Hi Pinnie thx for watching, my oven can reach higher temperature but for bread is suggested to start at around 230 degrees Celsius. For the first 15 minutes I decrease the temp at 210 degrees Celsius, consider that every oven is a different story so keep that on mind. Ciabatta is a bread that has to be crunchy outside and chewy inside.
Cheers
@@StefanoMerlo and you also preheat the oven at 230C for how long?
Usually one hour, but again depends from oven to oven
@@StefanoMerlo thank you so much 😊
Olá Chef! Tudo bem? Linda ciabatta! 😘
Tutto bene grazie 🙏
Hi Stefano, thanks Chef! I commented on your other AF SD bread video, the 2 hour one…….lol. I’m a home bread baker here in the U.S. and bake all kinds of bread and rolls. With Ciabatta, I’ve baked plenty and know it’s a high hydration dough to get the large air pockets. My question, does Ciabatta really get olive oil, as I see some recipes do, some don’t. I assumed it’s a lean dough, no oil. I normally bake this, no knead dough, in the oven, but had good results in the air fryer also.
When you baked the ciabatta did you add water or steam to the oven?
I haven’t, but it is strongly suggested. At work usually I put few ice cubes at the beginning
Why did you stop making videos?
Busy at work I guess
Hi Stefano, I am folding this dough right now with a spatula:) Have watched both videos many many times. My dough also looks more wet than yours. I am using "la Molisana Farina 00" with 11% protein. Can you please help me understand how do I know if the dough is ready for final shaping & baking? Due to temperature, starter difference, it may take different length of time for me to achieve same result. Thanks
Hi wait until double before cut. After cut make a poke test with your finger, it should give you a good indication if it is ready to bake. Regarding wet dough depend on the flour. Try to handle it first with oil and then with the flour. Wish you a great bake 👍🏻
@@StefanoMerlo Will report to you first time tmr;)
@@qdmiya 👍🏻
@@StefanoMerlo Sorry, not very successful. Some area looks OK. But others very dense, almost no bubbles. I put the dough in the fridge last night after folds. Took it out in the morning, then did one more fold. When it doubled, I took the dough out to cut. But it sticks no matter how much dry flour or oil I used. And it does not look so puffy like yours when going into then oven, instead flat and uneven. I must have done something wrong. My not very long experience with sourdough has been very unstable, lol.
So sorry to hear that, I was wishing a better result!!! However it takes time and practice, I hope you are a step closer to a successful one. Thanks for trying out the recipe 🙏
Thanks Chef! May I ask you at what C temperature you put your dough to rest/ferment/proof? Thanks in advance!
I’m in Thailand so let’s say that my room temperature is around 26 degrees Celsius
@@StefanoMerlo Thanks! Great place to be! I have not been to Thailand but to Jakarta and Singapore ,great people in Asia! All the very best,
Indeed Thailand is a fabulous country. Cheers
Cooked for 6 hours. Eaten in 10 min 🤯
👍👍👍🙏❤️🇺🇦