Sourdough Ciabatta | How to achieve OPEN CRUMB CIABATTA | 酸種拖鞋麵包 |
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- Опубліковано 1 жов 2024
- If you are looking to achieve open crumb sourdough ciabatta, this is the right video for you. It is not just about recipe, this video covers the techniques and notes to achieve light, airy, crispy ciabatta.
Recipe
Soaked seeds
20g flaxseed
5g black sesame
5g white sesame
40g water
Dough
270g high protein flour
30g wholewheat flour
240g water
60g sourdough starter
6g salt
9g olive oil
如果您想達到輕盈， 組織洞孔不錯的酸種拖鞋麵包（巧巴達），這是適合您的視頻。 這不僅僅是關於食譜，這視頻還涵蓋了製作技巧和注意事項。
🔺請記得開啓中文字幕 （cc)
20克 亞麻籽
5克 黑芝麻
5克 白芝麻
40克 水
麵糰
270克 高筋麵粉
30克 全麥麵粉
240克 水
60克 天然酵種
6克 鹽
9克 橄欖油
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❤️如果喜歡我頻道,可以點贊和幫我訂閱喔！
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查看更多我的食谱和视频
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تبارك الله عليك مزيد من تألق واعطاء وابداع و نجاح دائم و بتوفيق دائم ان شاء الله يارب👩🌺🤲👍🏻👍🏻👍🏻
Can I use dry yeast to substitute for starter? If yes, how’s the proportion?
I can see the technique. But I cannot see any words due to my Cataracts I wish it was available to print out
I’m so sorry 😢
لا إله إلا الله سيدنا محمد رسول الله 🕋🕋🕋🕋🕋🕋🕋🕋🕋🕋🕋🕋🕋🕋🕋🕋 اللهم صل على سيدنا محمد وعلى آل سيدنا محمد كما صليت على سيدنا إبراهيم وعلى آل سيدنا إبراهيم في العالمين إنك حميد مجيد اللهم بارك على سيدنا محمد وعلى آل سيدنا محمد كما باركت على سيدنا إبراهيم وعلى آل سيدنا إبراهيم في العالمين إنك حميد مجيد
It's such a pleasure to watch a master baker showing her best craft.
بھٹی 23 کور کتو واقف ہیں کہ میروں کاکردار کون ادا کر رہا ہے اب تو یہ صورتحال ہے کہ پیدا ہوئے والے بچے کو ھ کوبھی باغی کرداروں کے نام معلوم ہوتا صاحب
Loving everything I’ve seen from the channel so far!! Keep doing your thing!!
will I get the same results without the seeds please?
With seeds crumb is more open but it’s still possible to get open crumb even without seeds
It looks delicious, surely giving this a try
Объясните, пожалуйста, как можно пощипываниями, лёгкими надавливаниями , только кончиками пальцев вмешать оливковое масло, соль??? Здесь ещё и тесто повышенной влажности! Как сделать гладкое однородное тесто, слегка прикасаясь к нему?? Ерунда какая-то!!
Congratulations on the amazing ciabatta. That crust looks good
請問老師，麵團在冰箱裡的時間是多久？
麵包放到第二天還可以保持酥脆嗎？
我們的空氣濕度來說，麵包是不能保持酥脆的。至於放冰箱多久，這要看冰雪溫度。如果夠冷 （4度以下）， 16-20小時應該沒問題。
麵團隔夜冰箱是沒有一定標準的。不隔夜放冰箱直接烤也是可以的
@@autumn.kitchen 謝謝
The amazing art of the nao vay kitchen expert 👌👌👌 🌹🌹🌹 !
thank you
Смотреть на скорости 1,5, иначе умрёте, не дождавшись конца ролика
I came across this video through my recommendation! And I believe this is the best recipe I have seen
Making perfect bread is an art and you are definitely an artist! You did a superb job! kEEPP IT UPP
This is amazing...thank you so much for this recipe
Hello will you make a sourdough baguette recipe one day ?
@17:26, too many dough words in that third bullet. I think some of those should be flour…
I love watching and learning your recipes
Can I dont retard in the fridge, I want to bake on the same day? Or maybe just one or 2 hours in the fridge then I bake it?
Yes you can
@@autumn.kitchen Tks a lot. How to know the final proofing is done?
بصحتك
Hi, Is it okay to use Linseed, can't get flaxseed. love your recipes, Regards, Michael
yes
My biga is REALLY become BIGGA
I try many times n never fail me.Best sourdough ciabatta recipe n taste yummy too.Bravo! All Mr friends luv it.
Your comment is so encouraging! Thanks for trying and letting me know
it's so hard to get the consistency right, my dough is super sticky for some reason,
I am dropping by your place right now.
such a detailed explanation, thanks for this video
Thank you 😊
can we have more videos like this pls
Hi may I know what model are you using the UNOX oven. Thank you.
I’m using Bakerlux Arianna Touch
🙋👍👍👍👌👌🔔🔔🔔👉🙋
Good job right there well done.
Try Italian, their Chinese is not up to the mark.
Hi, quick question if I don’t want to add the seeds do I add the extra 40g of water for rehydrating the seed to the dough or I leave it out? Thank you.
Leave it out. 240g water is good.
Thank you
interesting how the seeds make these buns so much better
How many slaps and folds each time?
Did you make the video and did the cooking as well together?
Yes I’m working alone in kitchen 😄
I thought yeast needed lots of water to do their yeast thing?
Count Memories, not calories.
wow it looks so yummy
Thank you 😊
You mentioned in the video that the dough has proofed 5 hrs, do you mean in total the dough has proofed 5 hrs ? Or after the coil fold the dough was put to rest again for 5 hrs ? :)). Thanks
5hrs counted from starter added.
Can I get more such videos
Thanks for sharing 👍
Thank you
I think u left 40g water in Mandarin recipe.
60g of sourdough starter is left over..
Thank you so much for ur sharing..
真是謝謝你！今天有點大頭蝦 🦐😆
@@autumn.kitchen 不客气……因为我习惯一边看影片，一边看食谱。这个面包看起来好好吃，可惜我没有烤石和烤板。不过应该值得试试。。
tres beau et sûrement tres bon mais lent et un peu fatiguant
thanks for sharing this
Yummy yummy 😋
👍👍👍👍👍
After trying several "quick and easy" recipes,. I was disappointed with the results. Finally settled on yours because I liked the texture of the crumb in your photo
WOW 🤩 I love the way you handle the beautiful dough.
Thanks Lucy, always supportive 🥰
ههههههههه
٢
Amazing
Hunger Pangs Hitting Hard!
330 grams of flour, and 320 grams of water, for me, would be a mess. to say the least
You don’t take into account of water for seeds. It will be absorbed. Flaxseed is very thirsty seeds
جي
ه
ج
How much food is too much food?
I’ve subscribed to your channel 😊 I wish you the best of luck! Take care 😊
I always support and follow your amazing baking!, but I have 2 questions .
1. How about your temperature in each stage? (My home always 30°c, South of Thailand and I don't have any air conditioner 😅)
2. Why you always use the square glassware in the stage of c&f?
Tq, I love to eat the artisan bread and I have just start to try baking for the first time 😆😆😆
My kitchen is warm too. What I do is I keep my dough in cooler bag with ice pack , it can stay 25-26C. When doing coil fold I’ll bring it out then keep back to cooler bag. As for final proof if ur kitchen is hot you may want to cut down to like 30-40mins only
@@autumn.kitchen Thank you soooooooomuch for your kindness 🥰
This looks amazing... I love your recipes... Thank you for sharing this recipe
If I were to add some ingredients for flavor, like caramelized onion, bacon, and feta/goat cheese, when would I add those in?
又想献上俺的膝盖，奈何.....
设备不错
谢谢。多多练习🤗
@@autumn.kitchen 嗯，面粉的种类和烤箱也比较重要。
@@weiluo7532 贊成！
Can I use any other flour? Like buckwheat or chickpea flour?
I noticed you own a Bosch combi oven, can I know why you did not use the steam from it, but create steam from using lava rocks and hot water?
Steam from Bosch is slow and gradually, is different form the injection steam we need for sourdough which is a lot more at once .
@@autumn.kitchen thank you for pointing out.
this made me subscribe :)
Absolutely going to try this recipe... thank you again for a wonderful recipe
You were just fabulous throughout the video.
I’m flattered. Thank you sir 😊
You are pushing down on the dough in the bowl but yet its so fluffy wtf
Right fermentation gives fluffy bread
I learn something about cooking every upload, thank you
I tried many recipes but failed always... going to try this one
This is getting me high on food.
with dry yeast can you get such big open crumbs ? i tried in the past 6 months making baguette and ciabatta, but couldn't get big open crumbs. My gas oven's max temp is just 200 C. I put waterbath underneath. Is there a hack /workaround to my oven which is just 200 C ?
Wajib beli baking stone/cast iron yg tebal pak buat menyerap, dan menjaga/menstabilkan temperatur oven yg kurang tinggi. Klo ragi instan sy pernah pakai buat metode poolish, berhasil dpt rongga yg besar walau gk sebanyak yg di video ini. Btw oven gas sy mentok 230 celcius 😃
@@hobojump7651 baking stone beli di mana ya.? yang buat alas pizza ?
@@arsulaksono881 di toped sepertinya ada. Iya biasa digunakan karna stabil dan nyimpan panas buat panggang adonan pizza di oven gas. Klo yg konvensional kn pakai oven model goa kayu bakar jadi gk perlu baking stone.
200C a bit challenging. Try to preheat long enough the baking stone.
😍😍
How long should the dough rest after the last coil fold?
Until dough grows 50% and ready for shaping
Thank you so much.
Welcome 🤗
How to make the starter?
I have tried so many recipes but all failed. I hope this one works
Can I bake without lava rock in normal oven?
You can create steam via other ways such as towel soaked in hot water etc. as long as you can create steam to delay the crust forming.
You are just amazing!❤
Thank you ❤️
Wowww will definitely give this a try! Thanks alot for this awesome recipe
🤩 Fresh sub here, hello! 🖐
This delicacy deserves every bit of love.
Why didn't you add the salt to the water and instead put it on the dough
Salt inhibit fermentation. I prefer to add after started added
Thats my favorite bread...thanks alot
والله العظيم انتى احلى شيف فى الدنيا انا بحبك فى الله وشكرا على وصفات المولتو عيالى حبوها
I am so curious about this artisan-style bread. I am glad I found you here in YT.
I really enjoyed watching this video
I tried many recipes but my bread did not turn good, after trying this I am in love with your channel. It turned sooo good and perfect. All thanks to you
Meticulous!!! 🙌🌟first time here
😊❤ Hi, I'm your follower, I love how you handle the dough, question: can I use my bread mixer :kitchen, to mix my flours?? Will it affect the sourdough? for fermentation, thanks
Hi machine mix is fine.
My oven higher temperature is only 230c can I do it ?
Yes you still can do it😊
@@autumn.kitchen ok your feedback is very important to me, thanks
Where can I get the lava stones? Can I use ceramic pie weights instead?
Usually lava rocks is available at aquarium shop
Thanks so much!
that was a superb video man, and the end results are the best
Thank you 😊
How to cook if no oven?
Thank you for this amazing recipe
Amazing skills the best videos on planet bread thanks
how deep is your glass container?
Thank you for this amazing video