Thank you for watching and for your interest in my videos! Turn on subtitles and translations to your language in the video settings! I look forward to your comments and likes - for me it is very important!
The English subtitles are dark grey on a black background - and are almost invisible. Should be WHITE on a dark background - higher contrast. I have no idea what this recipe is -- and it is also not included in the comments below. Please fix this.
I whould cut it on the length. I normally make this dough when I want to make some kimchi Nd of Romanian "langosh"- you take a small ball of dough, stretch it thin and fry it in a little oil. You can it them with grated cheese (feta) or sprinkled with sugar.
Thank you for video. Not sure why some people have to be mean. Who cares if it isn't your great grandmother's recipe. You still took the time to show us how it is done....blessings
The question is not to be mean or not, the question is, why those persons are lying to try to get more viewers? Why not just being honest? They really take us for idiots and that’s annoying. And they have no personality. I call it soliciting.
I'm just starting to learn the process and you made it delightful to go through. So simple, but ... elegant. It is a pleasure to watch you go through the steps. Thank you for sharing.
Наши бабушки тоже пекли вкуснейшие хлеба караваи. Тесто обминали 3 раза,и выпекали в русской печи на берёзовых дровах. Вот это был ХЛЕБ!!! Вкуснющий! А какой ароматный! 😊
I make this often. Since I live alone, I cut what I don't eat the first day into serving sized pieces, large enough for a sandwich, then freeze them. One of my favorite things to do is split a piece, toast the slices, butter them, then sprinkle them with garlic salt. With a salad, it makes a yummy lunch.
@arceevee89 Defrost on the counter, then toast just enough to revive some of that freshness. I've made cheese, tomato, and basil grilled sandwiches, open-faced tuna and cucumber sandwiches, and ham sandwiches. It's really versatile!
Vou fazer. Adoro ciabatta e faço uma outra receita. Ficam bons. O q me assustou na sua receita foram os 12/18 horas na geladeira!! Mas vou experimentar. Obrigada.
Muchas gracias por la receta y por explicarlo tan bien. Estoy comenzando a hacer pan y este es el que mejor me ha salido. Repetiré porque me ha salido perfecto 👌
I can only thank you for that... Very good. This is the first post that showed me something really interesting, very lovable thank you. Time-consuming, but the work is worth it. I have made a like and subscription
Thank you so much for this great recepie. I love this kind of the bread. I will try to bake it, even if it takes long time. It looks very delicious. I Wonder if I put walnuts in the bread will it looks like yours and delicious? Thanks again
@@박종순-z5mрецепт может, и хороший, и хлеб вкусный, хотя процесс не совсем понятный. Частая админка-это нормально? Обминка. А вот последний раз. После холодильника которых 100 лет назад ещё не было. Возможно, бабушка охлаждала тесто в погребе. Так и надо писать. Неприятно читать неправду. Учтите хозяйки это. Всегда лучше писать только правду ничего не выдумывать того, чего не было. Удачи вам!
Das mache ich um die helfte kurtzer. Randen schneiden braucht nicht und ubernachten im kuhlschrank auch nicht. Das falten und wieder hoogh kommen von mehl mach ich nur 3x das 4e mal gehts broth im ofen. Versuch mal. Und ja ich nehme das Pizzamehl 00.
Легко рассчитать итальянскую граммовку на 1кг 800мл воды. На 500г 400. И не надо так долго мусолить тесто, оно этого не любит. Чиабата не обязана быть ровной с этом её фишечка. Если дрожжи живые т.е. прессованные, ещё лучше.
Não é papel manteiga... É um papel próprio para assar pães. No papel manteiga comum o pão agarra e é danificado... No Brasil, existe o Assalight, da Wyda, que é super fácil de encontrar em supermercados e eu uso com bastante frequência, mas existem outras marcas como o Dover, que tem a mesma proposta. Espero ter ajudado!
Bonsoir Snell cette recette de pain est sensationnel je l'ai testé avec de la farine de campagne j'ai cuit mon pain à 220 degrés pendant 35 minutes et c'est trop il était trop cuit et avec la farine de campagne il n'était pas assez aéré dommage je vais recommencer car votre vidéo est magnifique et donne envie de déguster ce pain merci beaucoup à vous❤
Maxwell, любое тесто при +220 более 15 минут сгорит обязательно🔥🍞😒. Попробуйте выпекать этот, или другой хлеб по типу чиабаты вначале при +220+ 240, 13-15 минут (особенно, если ваша духовка с конвекцией☝️‼️), поставив на низ духовки поднос с горячей водой. Потом при +190+195 ещё 20-25 минут... (в зависимости от работы вашей духовки), убрав внизу воду из духовки.
Be honest ,there's many similar methods on UA-cam long time ago ,needless to say it's my mom ,my grandma ,my great grandma's recipe or saying I can't help but do it everyday ,every week etc etc as an eye-catching title
😂😂😂 yes I agree. It's so stupid. Many people do that. Do they think we are stupid? Overall when the recipe is good, there's no need all those blablabla ! Hi from France 😊
@@janieb1439 btw our grandmas never was folding a dough this way. I showed this to my mother-93 yo. She looked at me and said- no way, i was making 15 baguettes at a time. No folding like this ever. 😂
Olá bom dia ,gosto muito das suas receitas sigo e faço tem saido muito bem ,gostaria de saber se tem a receita da massa de piza hut . Vivo nos Acores numa das ilhas que faz padte do arquipelago dos Acores . Muito obrigada bom fim de semana .❤
Ce qui est intéressant c'est qu'il y a très peu de levure (ainsi le goût est bien meilleur), et aussi finir de lever au frigo, permet de développer des saveurs délicieuses et subtiles. Je connaissais déjà cette technique, je ne pense pas que elle vienne de votre grand-mère😂😂, mais bon c'est une excellente technique. J'aimerais bien savoir si je peux faire ça avec de la farine bio à 80 ? Qu'en pensez-vous? Merci
Fantastic 🤩🤩🤩 thanks for sharing your recipe🙏🙏 Watching from Iran ❤️ My dear friend, what percentage of gluten flour should we use for this bread? ؟؟؟؟؟ My dear friend, please guide me, what is the difference between hot air and convection??? My oven does not have hot air settings, but it has convection (fan)??? Can I turn on convection (fan) in this bread instead of hot air for shoti Georgia bread???
Te urmăresc și ma inspiri ! Următoarea piine o sa fie după reteta ta ! Abia aștept! Mulțumesc ca ne împărtășești din rețetele tale❤O zi bună și frumoasă 😘
Beautiful, soothing, well done video and thank you for sharing the recipe. I’ve made sourdough bread, but very anxious to try this. Your bread looks sooo good. Thanks again, love the video.
Полагаю, такой хлеб в разрезе как в видео, получится только в том случае, если тесто сворачивать конвертом 4 раза в промежутке 30 минут......, и ОБЯЗАТЕЛЬНО держать его в холодильнике не менее 12 часов.....☝️‼️
Thank you for watching and for your interest in my videos! Turn on subtitles and translations to your language in the video settings! I look forward to your comments and likes - for me it is very important!
The English subtitles are dark grey on a black background - and are almost invisible. Should be WHITE on a dark background - higher contrast. I have no idea what this recipe is -- and it is also not included in the comments below. Please fix this.
@@wandamundy1759jla ricetta xiscritto grazie
I whould cut it on the length. I normally make this dough when I want to make some kimchi Nd of Romanian "langosh"- you take a small ball of dough, stretch it thin and fry it in a little oil. You can it them with grated cheese (feta) or sprinkled with sugar.
Your welcome 😊
Kor kjøpe du pinnane?😊
Thank you for video. Not sure why some people have to be mean. Who cares if it isn't your great grandmother's recipe. You still took the time to show us how it is done....blessings
The question is not to be mean or not, the question is, why those persons are lying to try to get more viewers? Why not just being honest?
They really take us for idiots and that’s annoying. And they have no personality. I call it soliciting.
Dva dana pravis hleb budi bod zna
A recette c'est celle de ma grand mère 😂😂😂
@@janieb1439 Noi hai prove che non sia vero.
Спасибо за видео . Привлекло особенно , что без заморочек с перекладыванием на полотенце и с полотенца на противень .Привет из России . гВоронеж.
I'm just starting to learn the process and you made it delightful to go through. So simple, but ... elegant. It is a pleasure to watch you go through the steps. Thank you for sharing.
Try Brian Lagerstrom’s ciabatta recipe..overnight biga, laminating make a big difference!
Наши бабушки тоже пекли вкуснейшие хлеба караваи. Тесто обминали 3 раза,и выпекали в русской печи на берёзовых дровах. Вот это был ХЛЕБ!!! Вкуснющий! А какой ароматный! 😊
Seen so MANY times!
Воруют рецепты друг у друга, а пишут от прабабушки ,от дедушки,от мирового повара😂
@@СветаТерехина-ы4зот моей подруги из испании,от 60-70-ти летнего повара,научил шеф повар ресторан😊а
О, это сейчас так модно. Но смешно. Её бабушка уж точно не знала об этом рецепте. @@СветаТерехина-ы4з
И все рецепты от прабабушек на инстантных дрожжах
Expectacular... Quiero hacerlo ojalá me quede así. Gracias por compartir.
Essa receita deve ficar uma delícia, vou tentar fazer. Obrigada 😃
Love it... Will definitely try it!
I love Airy Crumbs..
The holier the better!
Fantastic video, easy to follow without any voice over!
Hallo, danke für das sehr gutes Rezept! Das Brot hatte eine perfekte Konsistenz und Kruste. Es ähnelt Glasfront, so schön!
I make this often. Since I live alone, I cut what I don't eat the first day into serving sized pieces, large enough for a sandwich, then freeze them. One of my favorite things to do is split a piece, toast the slices, butter them, then sprinkle them with garlic salt. With a salad, it makes a yummy lunch.
After taking it out of the freezer, what do you do next?
@arceevee89
Defrost on the counter, then toast just enough to revive some of that freshness. I've made cheese, tomato, and basil grilled sandwiches, open-faced tuna and cucumber sandwiches, and ham sandwiches. It's really versatile!
Vou fazer. Adoro ciabatta e faço uma outra receita. Ficam bons. O q me assustou na sua receita foram os 12/18 horas na geladeira!! Mas vou experimentar. Obrigada.
É massa de longa fermentação.
Realmente delicioso,gracias por su receta.
Hey, your grandmother was so creative, Lecker, I can't help watching and trying outvthis.😊. More love from Kenya.❤❤❤❤
Thank you very much!
Bon appetit!
Thank you!!! Have you ever added chopped olives? or other thing to add flavor? If so, was it in the final step?
Muchas gracias por la receta y por explicarlo tan bien. Estoy comenzando a hacer pan y este es el que mejor me ha salido. Repetiré porque me ha salido perfecto 👌
Mille mercis pour la vidéo ,elle est vraiment top je l'ai essayée 2 fois et je suis très très satisfaite du résultat. Bravoo
I can only thank you for that... Very good. This is the first post that showed me something really interesting, very lovable thank you. Time-consuming, but the work is worth it. I have made a like and subscription
Mucha demora...son ricas, pero pobre panadera.
Thank you so much for this great recepie. I love this kind of the bread. I will try to bake it, even if it takes long time. It looks very delicious. I Wonder if I put walnuts in the bread will it looks like yours and delicious? Thanks again
Processo muito bem explicado. Vou tentar fazer.
Obrigada desde Portugal
Thank you very much!
Tres bonne recette je dois l' essayer .merci bcp pour vos tres bonnes recettes
Hay que tener demasiado paciencia pata verte haciendo esa masa.
Exelente Video de comidas con amor
Thank you very much!
Obrigada vou fazer aqui vai cresce muito rapidinho é quente demais moro no Brasil 😊
La pâte à lever est très délicate c est la bonne étape à suivre bravo
Не знаю насколько этот рецепт от прабабушки, но это красиво и вкусно. Благодарю! ❤
Да они здесь все воруют друг от друга..хоть бы не врали
I like the open crumb. I need to try
Can we mix the dough in a mixer or it has to be with chopsticks?
6:21 qual o motivo de deixar a assadeira ficar no forno por 40 minutos
Very nice Brad. Thank you for the recipe.
Thank you very much!
Bon appetit!
Çok güzel oldu,elinize emeğinize sağlık. Türkiye, Gaziantep 'ten selamlar.🖐️
faltou a descrição dos ingredientes .
خبز ممتاز اريد ان اجربه مشكورة أيتها المحترفة بلا منازع❤
Well done 👏🏻👏🏻👏🏻 perfect recipe and I’ve tried it tonight and the result was awesome. It took 20 minutes in the oven. Thanks a lot
My late mom would have loved this recipe. She would think it is too difficult, but with me helping, she would probably done it.
How I miss my mom! 😢
Thank you very much!
@@schnellleckerschon You are welcome.
레시피는 없네요
@@박종순-z5m Did you watched the video?
@@박종순-z5mрецепт может, и хороший, и хлеб вкусный, хотя процесс не совсем понятный. Частая админка-это нормально? Обминка. А вот последний раз. После холодильника которых 100 лет назад ещё не было. Возможно, бабушка охлаждала тесто в погребе. Так и надо писать. Неприятно читать неправду. Учтите хозяйки это. Всегда лучше писать только правду ничего не выдумывать того, чего не было. Удачи вам!
Exelete se ve deliciosa .gracias por compartir ❤🎉
Thank you very much!
Bon appetit!
Is it possible to keep the dough in the refrigerator? And if so for how long
What an amazing recipe from great-grandmother 💖💖
Thanks for sharing, Schnell👍👍
Thank you very much!
Bon appetit!
Спасибо за ваши рецепты, у вас невероятно вкусная выпечка! Привет из Сталинграда!
Thank you very much!
Bon appetit!
Спасибо за рецепт, очень аппетитно, обязательно испеку
Making bread is art.Thanks for the video
What is the oven temperature? And bake for how long ?
Das mache ich um die helfte kurtzer. Randen schneiden braucht nicht und ubernachten im kuhlschrank auch nicht. Das falten und wieder hoogh kommen von mehl mach ich nur 3x das 4e mal gehts broth im ofen. Versuch mal. Und ja ich nehme das Pizzamehl 00.
Merci pour la recette ,cest tellement bien expliqué qu'on a envie de l'essayer un grand bonjour d'Algérie
Assistir os seus vídeos direto do Brasil
Вчера замесила, сегодня испекла. И о! Чудо! ПОЛУЧИЛОСЬ! УРА!❤🎉
Очень вкусно. Thanks a lot!!!🎉
Thank you very much!
Bon appetit!
Легко рассчитать итальянскую граммовку на 1кг 800мл воды. На 500г 400. И не надо так долго мусолить тесто, оно этого не любит. Чиабата не обязана быть ровной с этом её фишечка. Если дрожжи живые т.е. прессованные, ещё лучше.
Não é papel manteiga... É um papel próprio para assar pães. No papel manteiga comum o pão agarra e é danificado... No Brasil, existe o Assalight, da Wyda, que é super fácil de encontrar em supermercados e eu uso com bastante frequência, mas existem outras marcas como o Dover, que tem a mesma proposta. Espero ter ajudado!
Himmm... está com um aspecto excelente!
Шикарные чиабатты, браво 👏
Incaradebal work can we use this dogh to make a pizza? Thanks
Bonsoir Snell cette recette de pain est sensationnel je l'ai testé avec de la farine de campagne j'ai cuit mon pain à 220 degrés pendant 35 minutes et c'est trop il était trop cuit et avec la farine de campagne il n'était pas assez aéré dommage je vais recommencer car votre vidéo est magnifique et donne envie de déguster ce pain merci beaucoup à vous❤
Maxwell, любое тесто при +220 более 15 минут сгорит обязательно🔥🍞😒. Попробуйте выпекать этот, или другой хлеб по типу чиабаты вначале при +220+ 240, 13-15 минут (особенно, если ваша духовка с конвекцией☝️‼️), поставив на низ духовки поднос с горячей водой. Потом при +190+195 ещё 20-25 минут... (в зависимости от работы вашей духовки), убрав внизу воду из духовки.
Потрібно ставити воду внизу. 35 хвилин при 220 - це багато!
Bonjour, je ne saisi pas très bien la fin. Avant de faire cuire les pains, il faut les transférer sur la plaque qui es t dans le four préchauffé ???
You always make the best bread thanks
Thank you very much!
Bon appetit!
Be honest ,there's many similar methods on UA-cam long time ago ,needless to say it's my mom ,my grandma ,my great grandma's recipe or saying I can't help but do it everyday ,every week etc etc as an eye-catching title
😂😂😂 yes I agree. It's so stupid. Many people do that. Do they think we are stupid? Overall when the recipe is good, there's no need all those blablabla ! Hi from France 😊
They are taking ppl for idiots😂.why not grand grand dog?😂
@@janieb1439 btw our grandmas never was folding a dough this way. I showed this to my mother-93 yo. She looked at me and said- no way, i was making 15 baguettes at a time. No folding like this ever. 😂
Tout a fait mon arriere arriere arrière grand mère cest mieux vous avez obtenue la médaille du mythomane
@@janieb1439 Bonjour à Hongkong
Buon metodo. E se al posto del lievito volessi usare la pasta madre, in che dose per favore..
Olá bom dia ,gosto muito das suas receitas sigo e faço tem saido muito bem ,gostaria de saber se tem a receita da massa de piza hut .
Vivo nos Acores numa das ilhas que faz padte do arquipelago dos Acores .
Muito obrigada bom fim de semana .❤
What is the size of your dough scraper? Mine is too small, so I'd like to get a bigger one.
Which is this whole protein flour?
You can use flour with a high protein and gluten content. Thank you!
Vous êtes très douée
Merci pour vos vidéos
J'adore ce que vous faites 😍👌🥰🫶😘
Thank you very much!
Gracias 😊
А зачем тесто обрезать? Если потом равнять лопаткой?
Ellerinize sağlık... çok sabırlısınız... ❤
Bonsoir
Vous utilisez de la farine avec un fort taux de gluten (protéine). Quel est ce taux s'il vous plaît?
Merci et bonne soirée.
Charles
Hello my dear friend!
You are the best 🎉❤
Hello! Thank you very much!
Bon appetit!
Bonjour je voulais savoir la farine qu'il faut ?merci d'avance de me répondre bonne journée à vous
Ce qui est intéressant c'est qu'il y a très peu de levure (ainsi le goût est bien meilleur), et aussi finir de lever au frigo, permet de développer des saveurs délicieuses et subtiles. Je connaissais déjà cette technique, je ne pense pas que elle vienne de votre grand-mère😂😂, mais bon c'est une excellente technique.
J'aimerais bien savoir si je peux faire ça avec de la farine bio à 80 ? Qu'en pensez-vous? Merci
Fantastic 🤩🤩🤩 thanks for sharing your recipe🙏🙏
Watching from Iran ❤️
My dear friend, what percentage of gluten flour should we use for this bread?
؟؟؟؟؟
My dear friend, please guide me, what is the difference between hot air and convection??? My oven does not have hot air settings, but it has convection (fan)???
Can I turn on convection (fan) in this bread instead of hot air for shoti Georgia bread???
In Ciabatta I used pizza flour, it has at least 13 protein levels
Yes, you can turn on convection
@@schnellleckerschon Thank you very much for your attention and valuable guidance🙏🙏🙏
Vou tentar fazer fazer 👏👏👏🇧🇷
Çok güzel görünüyor Türkiyeden Selamlar bende yapmak istiyorum ❤
Шикарный, спасибо большое ❤
Thank you very much!
With some sugar😊very nice🤤
Muy rico, gracias
Thank you very much!
Great. Thanks for sharing ❤
Thank you very much!
Bon appetit!
ИЗ РОССИИ
СПАСИБО ЗА РЕЦЕПТ ОБЯЗАТЕЛЬНО ПОПРОБУЮ СДЕЛАТЬ
МНЕ ОЧЕНЬ ПОНРАВИЛОСЬ
ВСЕХ БЛАГ ВАМ!
Thank you very much!
올리브 오일은 찬물에도 녹나요?
Merci pour cette belle recette je la fait ce dimanche . Bon week-end❤❤❤💥👋🌹🌺💐
Великолепно ❤
Благодарю
Франция 😊
Thank you very much!
Intentaré esta receta, otras recetas no me han salido bien.
одна и та же методика везде) Спасибо🙏
Молодец!) Красивый и аппетитный хлеб 👍👍👍
Te urmăresc și ma inspiri ! Următoarea piine o sa fie după reteta ta ! Abia aștept! Mulțumesc ca ne împărtășești din rețetele tale❤O zi bună și frumoasă 😘
Thank you very much!
Bon appetit!
Excellent bon pain et grand Merci au grand parents ❤❤👍👍🇩🇪🇨🇵Bravo 🙏
Thank you very much!
Beautiful, soothing, well done video and thank you for sharing the recipe. I’ve made sourdough bread, but very anxious to try this. Your bread looks sooo good. Thanks again, love the video.
Bravaaaa, ma il video e' lentisssssimo!
Нет проблем
Ставьте скорость просмотра 1,25 или 1,5, где "звёздочка" вверху справа на видео.
Ciabatta❤
Schönes Ergebnis.🇩🇪👍🏻
Magnifique ❤ bravo
what is the percentage of protein when u say high protein?
this dough is amaaaaazing for make pizza
make ur own pizza same way ( not need that much floor on it )
& its pizza u eat in ur life
Добил меня замес как кондитера кулинара по профессии палочками😊
Kend meg vajjal!?
Полагаю, такой хлеб в разрезе как в видео, получится только в том случае, если тесто сворачивать конвертом 4 раза в промежутке 30 минут......, и ОБЯЗАТЕЛЬНО держать его в холодильнике не менее 12 часов.....☝️‼️
Thank you for this nice share ❤
Чиабатта ! ✅✅✅💐💐💐
Delicioso😊 me encanta
Thank you very much!
Scusa io uso lievito di birra fresco quanto ne dovrei mettere grazie
esta bello yrico
Ciabatta is an Italian bread that was first produced back in 1982 by Arnaldo Cavallari
You Great grandmothers recipe isnt very old is it ?
I like this video. Very detailed so it is good for first time learner!
Yum yum i love it!!!
Напишите рецепт в описании видео, подарюлуйста😊
Супер ,браво 🎉
Happy day ❤
Bon appetit!