Κα Γκόλφω Νικολού Καλή σας μέρα πρωί-πρωί. Αν είχα τα χεράκια σας θα τα φιλούσα. Πόσο μ΄αρέσουν οι συνταγές σας δεν μπορείτε να το φανταστείτε. Απλές, κατανοητές, καθημερινές. Συγχαρητήρια. Καλές γιορτές και πάνω απ' όλα υγεία σας εύχομαι.
Apron! I like your channel. I've baked this bread today and the result is perfect. So far this is the nicest bread I baked. To be honest I was so bored of having Tangzhong bread everyday. Thanks for the video👍👍👍
Je suis entrain de le faire, pour l'instant tout va bien, si j'ai le même résultat que vous je vais me régaler !!! Merci pour la recette. Bon ne journée.
Luis Mart That’s actually part of kneading... in a way to stretch and elongate the gluten fibres... yes, that’s definitely required... reproving give better results for sure, if you want to use more time than elbow grease..but as my Italian grandma make ciabatta, it doesn’t make a lot of difference if you’re doing proper gluten stretches before and after proving (just twice really) ... I certainly don’t diss the method shown, I’m saying there are alternative methods .... and I’m hungry again :)
Good job, I would say that the presentation was perfect, the recipe is quite the same here in Italy, the main difference is that we use our hands a little bit more 😂
@@fabianeceni5635 Olá tudo bem e vc? Usei farinha comum dona benta, e ficou muito crocante igual ao vídeo, mas essa crocancia é só na hora, no outro dia não fica mais crocante, porém ainda fica gostoso. Essa é a melhor receita de pão que já fiz. Grande abraço e que Deus te abençoe 🙏
@@gatomagro Tudo bem também!!! que maravilha! vou fazer! muito obrigada por compartilhar e por ser tão prestativo em me responder com detalhes e agilidade! Você é um querido! Que Deus te abençoe, um abração!!! 😊
Hola. Cuando coloco esa masa en el papel, la Ciabatta se pega del papel. Porqué me pasa eso? Saludos y gracias. The Ciabatta and the paper got join and unseparable. What did i make wrong?
Hi, amazing recipe!!! My family love it. Would like to know for the final proof will it be a problem if its more then 40min? My oven is small so I'm wondering while baking 1 ciabatta can i proof the other one slighly longer?
İnstant mayayı görünce uzadım abi. Ekmek ekşi mayayla olur. Birde videonun ortalarına bakınca katlandığını gördüm. Hazır mayalı hamuru katlamaya ne gerek var.
This has got to be the most zen baking video ever made! So beautiful and relaxing at the same time! Love it!
The best culinary presentation in the web!
Thank you! It is an excellent idea to present the actual sounds! Love from Croatia!
Thank you very much!
Κα Γκόλφω Νικολού Καλή σας μέρα πρωί-πρωί. Αν είχα τα χεράκια σας θα τα φιλούσα. Πόσο μ΄αρέσουν οι συνταγές σας δεν μπορείτε να το φανταστείτε. Απλές, κατανοητές, καθημερινές. Συγχαρητήρια. Καλές γιορτές και πάνω απ' όλα υγεία σας εύχομαι.
5 раз по 40 минут отдыха до момента выпечки!
Apron! I like your channel. I've baked this bread today and the result is perfect. So far this is the nicest bread I baked. To be honest I was so bored of having Tangzhong bread everyday. Thanks for the video👍👍👍
Je suis entrain de le faire, pour l'instant tout va bien, si j'ai le même résultat que vous je vais me régaler !!! Merci pour la recette. Bon ne journée.
Bardzo przyjemnie ogląda się Twój przepis, z całą pewnością skorzystam i upiekę tę Ciabatte. Dziękuję. Pozdrawiam 😘
Можно.рецепт.на.русский.пер.
This recipe really works, for a beginner like me, it turned out just like the video. Impressive, thanks!
I made my first ciabatta using this recipe and it came out perfectly .. taste was perfect with perfect crumbs
Thanks for a perfect recipe .. 🙏
ThankYOU, did you use room temperature or warm water ?
Why thumbs down ?
This is a wonderful visual, and the ciabatta turns out beautifully.
💙
Шикарный рецепт шикарно показан! Спасибо.
Спасибо Вам за видео -иду сейчас готовить по -вашему рецепту❤️мне понравилось что не надо на полотенце выкладывать и возни поменьше-благодарю🌹
Parabéns pelas belas receitas adoro, fiz o pão de banana saiu perfeito, delicioso.👏👏👏👏👏👏
Votre recette est vraiment parfaite merci de nous la partager 🤗
Согласна, рецепт очень удачный и хлеб получается замечательный!
вода сырая или кип? остывшая
@@Глушков-ъ1т а вот попробуй понять, догадайся по губам ..
Wow! Just perfect inside and outside. The crust is not burned.
You nailed it!
Beautiful! but I’m afraid I would rather knead, rest once and bake than coming back to it all day 😔
NEETU KAHLON not sure it is the same. There is something to be said about the folding. It is super easy, try it.
Luis Mart That’s actually part of kneading... in a way to stretch and elongate the gluten fibres... yes, that’s definitely required... reproving give better results for sure, if you want to use more time than elbow grease..but as my Italian grandma make ciabatta, it doesn’t make a lot of difference if you’re doing proper gluten stretches before and after proving (just twice really) ... I certainly don’t diss the method shown, I’m saying there are alternative methods .... and I’m hungry again :)
Wonderful!!! Your use of water/wet dough shows me clearly my mistake of too dry a dough. Thankyou! I'm sure my "Apron" batch will turn oiut wonderful!
I made this bread today and it was amazing. Thank you for the recipe.
SUPER MERCI POUR LA RECETTE JE SUUS A LA RETRAITE JE VAIS POUVOIR FAIRE MON PAIN A LA MAISON 🇫🇷✌️😍💓👍
Good job, I would say that the presentation was perfect, the recipe is quite the same here in Italy, the main difference is that we use our hands a little bit more 😂
Maravillosa receta. Muchas gracias por compartirla. Desde Lima Perú
Love the simple clear voiceless presentation without distracting background music.
Looks perfect. Thank you.
Nan
@@hezabrim9854 opp000
The best! No loud music, no loud voice! And to the point. Zaida
Puerto Rico
I completely agree with you!
Clear instructions should contain water temperature. Fail
Clear and easy to follow instructions. Result is just fantastic.
Maravilhoso!!!!! Gratidão 🙏
Amei o pote e a forma de assar
Water temp should be 105-115 F for yeast to activate
Thank you so much for your tutorial - I made a batch of these today (never made these before) and they can out perfectly.
Esa receta es muy buena, yo hago bien parecido también
Thank you for this recipe! I halved the portion and it turned out great!
I like . I 'll try it. Thank you so much for sharing 🌹🌹🌹🌹👌💞❤
Je l'ai essayé, je l'ai adopté. Trop trop bon ce pain. Merci👍
Gracias por compartir esta hermosa receta
Nouvelle abonnée merci beaucoup pour se partage très joli la mie super merci beaucoup
Thank you for the video. It's so easy to follow. The bread tastes good. My first try came out successfully, and I'm a novice. Thank you!
Que belleza, me encanta el pan, lo he hecho y me va muy bien, enhorabuena por tanto manjar y golosinas, suerte.
This recipe also makes wonderful buns for sandwiches! If I don't use them all up, I can freeze them individually for later.
Какая прелесть!
我第一次做面包，真的成功了！真棒👍
Endlich mal ein Brot ohne es vorher zu kneten, wie aufregend
Please use a serrated knife when cutting the bread! Hate to see it flattened like that! Otherwise this looks like a great recipe. Thank you.
Wao it's a nice recipe.thanks for sharing.
Amazing 💖👏👏👏
Love from Philippines 💖
Muito triste , passáros presos em gaiolas, Lamentável ..Até quando ?
I made it today, omg it tasted so good. Thank you so much for the receipe !!
I followed the recipe and the methods on the video. Absolutely delicious bread. Everyone was so impressed and wanted me to make more. Thanks for this!
A água é natural ou fria
Anyone know what mixing/folding container that is she is using? Name or link or merchant? Thanks.
Looks like corelle.
Maravilha 🤩 parabéns 🎊
I am so inspired to try this ciabatta recipe. Can't wait to give it a go.
Very nice ! Look fantastic.
I made it and it came fantastic. Thanks
Oh wow i love this recipe
Vraiment c’est magnifique c’est des étapes à suivre pour avoir un bon pain merci👌
Uma delícia, ficou igual ao do vídeo, parabéns 👏👏👏
olá!!! tudo bem com vc? qual farinha que vc usou? aqui na minha cidade tenho a ventureli, será que dará certo? ficou crocante?
@@fabianeceni5635 Olá tudo bem e vc?
Usei farinha comum dona benta, e ficou muito crocante igual ao vídeo, mas essa crocancia é só na hora, no outro dia não fica mais crocante, porém ainda fica gostoso.
Essa é a melhor receita de pão que já fiz.
Grande abraço e que Deus te abençoe 🙏
@@gatomagro Tudo bem também!!! que maravilha! vou fazer! muito obrigada por compartilhar e por ser tão prestativo em me responder com detalhes e agilidade! Você é um querido! Que Deus te abençoe, um abração!!! 😊
Merci pour cette vidéo. Est-il possible de mélanger au robot au début de la recette ?
Hola. Cuando coloco esa masa en el papel, la Ciabatta se pega del papel.
Porqué me pasa eso?
Saludos y gracias.
The Ciabatta and the paper got join and unseparable.
What did i make wrong?
I love how airy this is, i need to try it! thanks!
Thank you for the video. Do you put oil in the bowl or something to make sure the dough does not stick to the bowl surface? When you proof your dough?
Çok güzel görünüyor 👏🥰
Dommage que tu ne parle pas français
Cokkkkkk guzel
昨晚試做了，真的好吃! 请问如果换成全麦面粉，是不是也是一样的做法呢?
Sensacional... as que fiz ficaram iguais. Congrats!
It was very nice. What kind of flour do you use and what are its label values?
Can we make it with all purpose flour?
The best will be italy flour tipo 0.
Thank you
Subscritaaaaaa 🤣🤪 que bueno tu video.
Gracias..!!
Stir> 40mn
Fold>40mn
Fold>40mn
Fold>40mn
Cut>40mn
Oven>25mn
Сколько же возни с куском хлеба, который в итоги сожрёшь.
Ну, в итоге все превращается в г..., даже то, что не сожрешь.
Looks fantastic. You make it look so easy. Thanks for sharing. Is the oven temperature for a fan oven ?
Thanks for your recipe but could you give us the ingresients you used & how many times did you fold the dough over. would live to try your recipe out.
Hi, amazing recipe!!! My family love it. Would like to know for the final proof will it be a problem if its more then 40min? My oven is small so I'm wondering while baking 1 ciabatta can i proof the other one slighly longer?
It looks nice but I don"t have a whole day to wait for dough. 4x40 min - oh my god!
Actually 5x40. The Last 40 Minutes are in the baking Sheet . I understand you but Dough needs it time
❤👍👍👍 Thank you, from Colorado!
Compré este pan en viña asqueroso mucho sabor a levadura
Thank you for this recipe. Can I ask you a question? The question is why the bread needs 5 times yeast proofing?
Thanks for teaching, 😋👏💥
Could you suggest why my bread became rubbery to taste and difficult to bite.Was it my oven mistake? Please suggest awaiting for your speedy reply
Muy buena . Thanks for the video.
great bread very clean and high quality
Thanks!
ELİNE SAĞLIK.GÜZEL GÖRÜNÜYOR...
Buenísimo ha salido el pan
صلو على من بكى شوقا لرؤيتنا ❤️❤️❤️🤲🏻🤲🏻.
I couldn’t help but notice you kneading that bread dough in between proofs.
It's stretching and folding, as opposed to kneading... It's the usual technique for all no-knead-bread!
I think adding yeast with salt inhibits the rise. I copied your recipe but did not rise much with fresh yeast even overnight
Please, I believe the amount of water will be different if I use whole purpose flour, won't it? I can't find "bread flour" here in my country...
It's awesome!
Thank you for sharing!
Can I use all purpose flour?
For better results use bread llour
Can b 👍🏾, but good quality
3 cups are equal to 720grs that is 240mg/ cup times 240gr x3cups=720grs
So which is right 400grs or 720grs?! Please answer
Bread looks great but I'm not sure which measurment to follow
Amei a receita, top.
Obrigada por compartilhar essa .maravilhosa/
Thank you ☺️
İnstant mayayı görünce uzadım abi. Ekmek ekşi mayayla olur. Birde videonun ortalarına bakınca katlandığını gördüm. Hazır mayalı hamuru katlamaya ne gerek var.
Well done 👍
Fantastico lo faccio subito 🥰😋😋😋😋😋😋😋😋👏👏👏👏👏👏👏👏👏
Спасибо! Все понятно и без слов!!!😁👍
這個做法的話 你水量可以提升到400效果會更好吧
Maravilhoso! Obrigada.
Этот хлеб , нужно печь целый день . И все равно он тесто перемешивает . Неинтересный рецепт .
Да уж,5 раз по 40 минут.....
Farinha de pão é a mesma farinha de trigo
Fantastic
I tried this bread it is perfect and so easy to make. I recommend it. Thank you for sharing.