ฝัง
- เผยแพร่เมื่อ 10 ก.ย. 2024
- Ciabatta with a moist and light taste.
Of course, you can also taste the flavor of olive oil(extra virgin)!
Olive oil makes the bread's crust soft and delicious.
truly delicious! (๑•᎑•๑)
Mukgling's baking method uses the No Knead method.
Using the minimum tools, seek bread making at home easily.
Anyone can make bread easily.
(B's (%) = Baker's Percentage = Bakers Percent)
(Tr (g) = actual input amount = Truth Input)
■ Dough Formulation
B's(%): 70%, Tr (g): 297g Strong Flour(Bread Flour)
B's(%): 30%, Tr (g): 127g All purpose flour
B's(%): 77%, Tr (g): 325g Water
B's(%): 10%, Tr (g): 42g Olive oil(extra virgin)
B's(%):0.4%, Tr (g): 2g Instant yeast
B's(%): 2%, Tr (g): 8g Salt
■ Process
■ Click the Subtitle button → Subtitles will be displayed in the video.
1. Put water in the bowl.
2. Put the instant yeast.
3. After 1 minute, mix evenly the instant yeast.
4. After adding salt, dissolve in water.
5. Add olive oil and mix well.
6. After adding flour,
Mix evenly until no flour is visible (dough temperature 22.5℃).
7. After 30 minutes of Rest(autolyze), the first fold (folding)
8. After 30 minutes of Rest, the second fold (folding)
9. After 30 minutes of Rest, the third fold (folding)
10. After 30 minutes of Rest, the fourth fold (folding)
11. After the fourth fold, 2 hours room temperature fermentation
12. Hold the dough shape in square shape.
13. Divide the dough into a square shape (about 400g)
14. After sprinkling flour on the canvas cloth, Put the dough
15. Second fermentation: 20 minutes fermentation at room temperature
16. During the second fermentation
Preheat oven and lodge 10 inch combo cooker preheat
The oven temperature is raised as high as possible,
(The maximum temperature of my oven: 250℃)
(Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)
17. The second fermented dough is panned on the preheated lodge 10-inch combo cooker floor
18. Cover the lid of lodge 10-inch combo cooker.
19. Put it in the oven
20. After 15 minutes baking, remove the lodge cover and continue baking for 15 minutes.
■ Note: Always be careful when using oven, lodge combo cooker
(It is very hot, so use it after wearing very thick oven gloves)
#Ciabatta
#HighHydrationBread
#NoKneadBread
#HomeBaking - แนวปฏิบัติและการใช้ชีวิต
Excellent video! No elevator music no rambling introduction no meeting kids or your cat just a straight forward this is how you do it video. Thanks
Thanks for watching! happy baking~^^
Surely no-one would mind scar in this video.
Heard eating noises ugh
Этот рецепт великолепен! Хлеб получается невероятно вкусный, делается не сложно, продукты самые простые, а результат невероятный - воздушный ароматный хлеб с изумительной хрустящей корочкой! Единственное, что я не делала по рецепту - это не обрезала - жалко каждый кусочек теста, оно слишком хорошее! Просто делила на две части и наслаждалась результатом! Спасибо 1000 раз!
Большое спасибо ~!
Хорошая Россия ~!
Я если честно, вообще не поняла эти обрезки и куда их девать
Безмолвное приготовление чиабатты под звук тикающих часов словно подчёркивает магию происходящего процесса... и какой волшебный хлеб получился в результате!
Thanks for watching
И чавканье в конце!)))))
@@user-rv1yx3jh7r happy baking~^^ Thanks!
А куда обрезки? Разве нельзя просто разделить на две части и обе испечь?
@@user-zi6ju2jr8c Именно это меня раздражает в приготовлении профессиональными (и не только) поварами. Обрезки выбрасывают что мусор.
I just made this bread and cannot tell how easy is to prepare and bake. The result has been amazing. I was looking for the best home made bread and this is more than I expected. For me, it is the perfect bread, I don’t need lo look further.
THANK YOU SO MUCH!!!
Thank you very much.
Seen a lot of this type bread videos and this one is the best or at least has produced the best looking and sounding loaf I can recall ever seeing, BRAVO...
Thanks very much~!
the bread looks great, however, what is done with the pieces that were cut off? Looked like a lot of "waste"? Maybe I didn't understand the process well... Mukgling
Эх, Чиабатта! Вечная тема. Тоже пеку постоянно, только вместо дрожжей закваску, это сила!
Спасибо ~!
А как вы делаете на закваске? И какая она у вас?
You did a fantastic job! You have very painful looking arthritis and all these steps to make this bread must be a work of love.
Thanks for watching~!
A beautiful loaf of bread with an amazing crumb. That said, my favorite part was the chef eating almost the while loaf❤️❤️
The video of mukgling starts with flour and ends with tasting ^^
Thank you very much ~!
Jane Powers ..... crumb.
Him chewing and smacking grossed me out.
This is the best result I have found. It's perfect. Thank you. The oven-within-an-oven makes all the difference.
you're right! Thanks for watching!
Готовила по данной технологии, но воды брала 450 мл на 500 г муки высшего сорта. Поскольку муку с повышенным содержанием белка 13 и более нужно искать специально, думаю, вполне допустимо заменить смесь муки из рецепта мукой в/с с содержанием белка 10-10,3%. Соли добавляла полторы чайных ложки. Одна для меня маловато, не люблю несоленый хлеб. Тесто делила просто на две прямоугольные части. Хлеб получился замечательный и по вкусу и по консистенции. Спасибо за рецепт и видео без лишних слов. Вообще без слов))
Thanks for watching! Happy baking bread!
Вау!!! Какой хороший комментарий!!! Настоящая чаббата не такая соленая, как русский хлеб. Спасибо за советы!!!! Оставайтесь здоровой!!!!
OMG. Before I die I want to make Ciabatta like you. Perfect crust and beautiful soft elastic crumb. You have sent me on a quest. Thank you. A great project now I am in lockdown.
try it~! easy recipe ! Thanks for watching! Happy baking bread!
Thank you for your wonderful recipes! The ciabatta is the best I've ever tasted and thanks to your perfect explanation, it was fabulous at the first attempt when I tried it! You're very kind to share this all with us. Thank you so much! 🙏
Thank you very much! Happy baking bread!
I make this all the time a tip for you
Add water on your fingers so the dough don’t stick
Love from Italy
Thanks for watching! Happy baking bread~!
Or olive oil
Sei italiano
@@rosariopaiva
.
I made this, copied your recipe exactly except that:
1. instead of a mix of strong bread flour and all purpose flour, I used only all purpose flour
2. instead of 2 hours at room temperature, I left the dough 15 and a half hours in the fridge
(overnight) and then 3 hours room temp before baking
3. I halved the recipe and I did not cut the dough to a square shape of 400g
It's hands down the best ciabatta I have ever tasted. Crispy on the outside and soft on the inside
Thanks for your process! Happy baking bread!
치아바타 만들어보려고 수십가지 영상을 봤는데 완전 제 스타일의 치아바타를 드디어 찾았습니다. 바삭하고 구수한 겉면과 쫄깃하고 촉촉한 빵 속살이 완벽해보여요. 치아바타만 만들어 파셔도 제가 손님 몰고 맨날 사러 갈거 같아요
정말 감사합니다^^ 꼭 만들어보세요 정말 맛있습니다~!
Love love love this tutorial, k.i.s.s keep it simple stupid! No fluff, straight to the point. Bravo!
Thank you very much! Happy baking bread!
@@Mukgling Thank you, It turned out PERFECT by the way. Thanks to you!
@@restlessmindcreations5679 Have a good day!
치아바타 몇 번 만들어봤는데 이렇게 잘 나온 적은 처음이에요ㅠㅠ 무반죽이어서 만들기도 너무 쉽고 맛도 가게에서 파는 것처럼 맛있었어요 흡ㅠㅠㅠㅠ 가족들도 맛있다고 너무 좋아했어요...ㅠㅠㅠ 제가 중간에 성형하다가 잠깐 실수해서 기공이 좀 빠진 것만 빼면 완전 대성공이에요!!!! 정말 감사합니다ㅠㅠㅠ
성공하셨다니 기쁘네요 ^^
가족들이 맛있게 드셨다니 더 좋습니다~!
즐거운 홈베이킹 하세요~^^
Не видела ничего подобного. Это ШЕДЕВР!!!
Thanks for watching! Happy baking ciabatta!
Beautiful job. I just made some smaller loaves for the first time with normal flour. They turned out great. I dipped my pieces in virgin olive oil. Thanks mate.
Thanks for watching! Happy baking bread!
Your recipe is so far the best. I tried many different recipes but yours come out exactly what I'm looking for in a Italian bread. They come out exactly Italian bread you get from Italy and Italian restaurants. Thank you for sharing. 😍😘😊❤💕
Thanks for watching! Happy baking bread!
I’ve tried your recepie today, result is perfect..thanx for sharing
oh~! Thank you very much~! i am pleasure~!
please, where are the quantities of the ingredients? The recipe
kullandığınız ölçüleri de yazabilirmisiniz (un,su vs)
can you also write the measurements you use (flour, water etc.)
Ilyas gül tabii ki. 500 gr un, 400 gr su, 30 gr zeytinyağı, 1 çay kaşığı kuru maya 10 gr (1 tatlı kaşığı ) tuz
Mukgling, some important information:
• King Arthur bread flour, available in the U.S., has 12.7% protein. Perfect for ciabatta with no need to mix it with all-purpose flour.
• I added 1 minute to cover-on baking at 500°F, and one or 2 minutes to cover-off for a better color and crispier crust.
• I used an electric mixer to make the dough, and I left the dough in the mixer bowl for the stretch and folds. Transfered the dough to a
parchment paper liner on my pizza peel for the final steps before the oven. I divided the dough into 2 parts to make 2 breads. No leftover dough.
•Result---Delicious and good looking. 맛있고 잘 생겼다
Needs nothing else but to dip pieces of the ciabatta into evoo and enjoy.
이전 도움에 감사드립니다.
Is King Arthur a major American brand?
I've seen it in America, but it's not in Korea.
It's amazing.
Thank you for sharing your method.
Yes, I believe KA is available across the U.S.
Amazon has it for about US $6 for a 5 lb bag. I've seen it selling for $7 in some markets. I have also had very good results with different kinds of bread using Caputo 00 Chef's Flour from Italy. On Amazon, you can buy 10 one-kilo bags for about $35. I ran out of it so I used the KA flour. I intend to try it for ciabatta. It is very, very finely milled and I think it has around 12.5%protein, but I'm not sure. I don't pay much attention to the protein content of flour except when I bake bagels.
@@hermangersten324 Good information Thank you very much.
I should try
I have one question.
Do you know sourdough well?
If you know well, when you make a sourdough starter,
Does success rate vary by flour type and brand?
Mukgling, I have never tried to use sourdough starters. For me, recipes like yours provide enough taste without it. I don't like a strong sourdough taste in bread. Following your great recipe, I was able to produce 2 excellent looking and tasting loaves. Maybe my bread is not perfect, but it is far better than what I can buy in most markets. My wife, who is from Guangzhou, loves the ciabatta. After a day or so, we freeze it after slicing it up, and then lightly toast the slices to have with breakfast for a few days. That the bread is not very sour means we can put any topping on it with tasty results. We don't need any improvements to your ciabatta!
@@hermangersten324 Thank you very much~!
have a good day!
Супер! Давно хотел посмотреть приготовление чиабатты. Лайк однозначно.
Thanks for watching!
우연히 본 화면인데 공법이 특이해서 시험삼아 한번 따라해봤어요 의외로 대단히 건강하고 맛있는 빵이었씁니다 기름적게 설탕없이 만든빵이 정말 훌륭했어요감사합니다
집에서 간단하게 만들 수 있는 방법입니다^^
즐거운 베이킹 하세요!
Many thanks for the successful recipe 100/100 I have tried it twice from Algeria 🇩🇿🇩🇿🇩🇿🇩🇿
Thank you very much.
I made a video to make bread easy for everyone.
Please watch a lot.
I love the simplicity,
I love the willing to share
It shows a lot
And I love your sourdough breads.
Keep up the good work!!!
And thank you from the bottom of my heart. !!!!!
Thank you very much! Happy new year!
Para Yuval , bom dia.visite nosso canal, é sobre maravilhas da natureza que Deus nos presentei a cada momento de nossas vidas para admirarmos e deleitarmos, muita paz, gratidão.
You took care of that dough like a babe 😂
yes! Thanks for watching!
О,он ел чиабатту и был слышен хруст корочки! Класс!
Thanks for watching! Happy baking!
😋😋
I just started using cast iron and will use mine for bread.... upside-down..... who would have guessed.... learn something new every day, thank you for a gorgeous video new friend from UK 🇬🇧 ❤
Здравствуйте, Mukgling!!! Сегодня испекла по Вашему рецепту чиабатту, моя семья в радости!!!! Необыкновенно вкусная, нежный мякиш и в меру хрустящая корочка, замечательный рецепт!!! Раньше я делала без добавления оливкового масла и чиабатта получалась немного резиновая, но теперь все прекрасно. Благодарю!!!
Большое спасибо! Удачной выпечки!
Wow！This is perfect Ciabatta! Look is delicious. Really want to eat now. Thank you for sharing.
Jenny Liu Thank you for watching film!
Please subscribe my channel~!^^
Bom dia Jenny Liu, visite nosso canal, é sobre maravilhas da natureza que Deus nos presentei a cada momento de nossas vidas para admirarmos e deleitarmos, muita paz, gratidão. Brasil.
Очень удачный рецепт. Чиабата получилась с первого раза. Автору большое спасибо. Рекомендую
Thanks for watching! Happy baking bread!
우와. 별 생각없이 봤는데 소박한 도구로 엄청 기공이 생긴 치아바타를 만드시네요! 꼭 따라해보겠습니다. 영상 감사해요
누구나 쉽게 집에서 만들 수 있습니다~! 꼭 해보세요^^ 감사합니다!
I wish you could see and smell just how amazing this bread is! Just took out of the oven, butter is melting in all the nooks and crannies! Light, airy, crumb is melt in your mouth delicious and crust is perfection! Thank you for such a wonderful recipe!
Thanks for watching! Happy baking bread!
Just made it , tried many recipes , that one went out perfect and was gone in few minutes ... thank you ❤
Thank you very much! Happy baking bread!
О! Я сделала этот хлеб! Это чудо! Он прекрасен! Мой муж в восторге! Спасибо!
Thanks for watching! Happy baking!
Non ho mai visto un pane così bello
Grazie mille.
Prepara il pane!
Oggi lo farò ma mancano le dosi.. e poi ogni quanto dura l’intervallo tra una piegatura ed un’altra?Peccato che non spieghi.. è triste vedere senza sentire una voce o vedere un volto. Comunque sei bravissima!
@@graziasidari5464 ecco:
■ Dough Formulation
B's(%): 70%, Tr (g): 297g Strong Flour(Bread Flour)
B's(%): 30%, Tr (g): 127g All purpose flour
B's(%): 77%, Tr (g): 325g Water
B's(%): 10%, Tr (g): 42g Olive oil(extra virgin)
B's(%):0.4%, Tr (g): 2g Instant yeast
B's(%): 2%, Tr (g): 8g Salt
■ Process
■ Click the Subtitle button → Subtitles will be displayed in the video.
1. Put water in the bowl.
2. Put the instant yeast.
3. After 1 minute, mix evenly the instant yeast.
4. After adding salt, dissolve in water.
5. Add olive oil and mix well.
6. After adding flour,
Mix evenly until no flour is visible (dough temperature 22.5℃).
7. After 30 minutes of Rest(autolyze), the first fold (folding)
8. After 30 minutes of Rest, the second fold (folding)
9. After 30 minutes of Rest, the third fold (folding)
10. After 30 minutes of Rest, the fourth fold (folding)
11. After the fourth fold, 2 hours room temperature fermentation
12. Hold the dough shape in square shape.
13. Divide the dough into a square shape (about 400g)
14. After sprinkling flour on the canvas cloth, Put the dough
15. Second fermentation: 20 minutes fermentation at room temperature
16. During the second fermentation
Preheat oven and lodge 10 inch combo cooker preheat
The oven temperature is raised as high as possible,
(The maximum temperature of my oven: 250℃)
(Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)
17. The second fermented dough is panned on the preheated lodge 10-inch combo cooker floor
18. Cover the lid of lodge 10-inch combo cooker.
19. Put it in the oven
20. After 15 minutes baking, remove the lodge cover and continue baking for 15 minutes.
Ho provato con la farina molisana ma il risultato non è stato buono
ma dove la recita? quantita? quante kilo farina, olio ,lieveto, sale,aqua,? quante ora lievitazione?
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** You can set subtitles in the screen. **
If you expand the video text body,
You can see detailed recipes, descriptions, materials, and quantity.
Thanks for watching!
Thank you so much for the recipe!! I made it today and it turned out nice. I didn't use a dutch oven but I used a steam oven function of my oven and right before I put my bread I sprinkled some water on the baking sheet. even while baking I opened like three times to sprinkle water. Also I only baked like 23 minutes because it seems almost burning on top. Anyway it's a beautiful recipe!
oh, very good method! Thanks for watching!
happy baking bread!
Thank you for the tip
@@fionakerns7143 Thanks for watching!
Non sapevo che anche la ciabatta fosse conosciuta fuori dall'Italia! Ogni regione italiana ha il suo pane tradizionale. Da provare il pane nero di segale fatto dalle mie parti, valle Ossola, VCO, con la crosta croccante, da mangiare con lardo e miele!
oh, Thanks for your inform! I love italy~! Happy baking bread!
롯지로 구울때랑 안구울때랑 구움색에 차이가큰가요? 영상보니까 색깔이 데크에서 구운거처럼 엄청 고르게 나네요
그리고 혹시 롯지대신에 르쿠르제냄비도 될까요? 같은 무쇠재질이긴한데^^;
가정용 오븐에서 롯지로 구울때랑 안구울때랑 구움색뿐만 아니라 볼륨, 내상, 껍질등 차이가 많이 납니다. 르쿠르제 냄비를 사용해보지 않아 모르겠지만, 동일하게 완전밀폐가 된다면 같은 효과를 볼 수 있을거에요!
Love this video! Especially because there is no talking LOL
Thanks for watching! Happy baking bread!
That's a beautiful cibatta.. nicely done.
Thank you for watching!
Amazing crumbs, all 3 - baguette, croissant, ciabatta. This looks the easiest but "the least laborious" is more apt.
Thank you for watching!~!
I've tried this recipe in my channel. It's very successful, all my family adore it. Thank you for sharing
Thank you very much! Happy baking bread!
this was filmed over the course of the 6 month process
Thanks for watching
Ha-ha - good one!
John S used ........300 lbs. of bread flour.
Hi ..thank you for this amazing bread you made, can't wait to try it because I just lost my Mom and she made bread all the time it was her passion to give to everyone ...I used to watch her all the time she did everything by head so glad I have something to work with the only think she never put olive oil ...is it a must or it can be left out thank you so much
There was such a story ... I have a sad heart.
I can't speak English, so I can't express it properly.
Adding olive oil is optional.
Have a good baking and have a nice day!
Как просили, субтитры и описание на русском сделал, посмотрите пожалуйста. Можно применить, много людей просили☺
Thank you very much.
Thanks to you, the Russians will easily and comfortably look at Mukgling 's video and bake.
Thanks you very much!
Ricetta speciale, pane stupendo e leggero. Bravissimooo 👏fra le ricette migliori mai fatte 👏👏
Quanto tempo hai fatto lievitare??
Sono italiana, che dire pane stupendo come si fa dalle mie parti. Complimenti🇮🇹🇮🇹🇮🇹👍☺
Thanks for watching!
Usually salt comes after yeast water àd flour has been incorporated... learned that in pizza school😉 .. bread looks lovely though 🤙
In theory, you are right!
I only adjusted the order to make it easy to knead at home~!
Thanks for watching!
Thank you for this recipe! Simple and relatively quick. My bread turned out great, however I don't understand the 13th step. Why did you discard almost half of the dough?
It is divided into dough weight which is suitable for lodge size.
I also ate the remaining dough: D
Thank you for watching!
Made another loaf or ciabata rolls behind the scenes maybe?
Классный канал,бесподобные рецепты,спасибо за ваш труд!
Thanks for watching! happy baking^^
Друзья, смотрите видео "Домашний хлеб получил ОСКАР" на моем канале th-cam.com/video/JHd-7uC51zw/w-d-xo.html
,pk
Здравствуйте! А что такое универсальная мука? Благодарю!
Прекрасный рецепт, пеку чиабату по вашему рецепту уже 2 года, хлеб вообще не покупаем, после такой чиабаты есть магазинный хлеб невозможно.
Большое спасибо! Это самая большая честь для меня!
I am speechless, this is the real bread we should all eating not the sponge like from the store!
Thank you for watching!
Fantastic video. I love everything about it! My question is: What if I'd like to use sourdough starter? Do you think it would work? How much starter I should use? Or: do you have any recipe for ciabatta using natural starter? Thank you so much!
Sourdough starter can be used for all breads.
The effect is. I have a sourdough bread video that I made.
th-cam.com/video/cCb4UVTJcSQ/w-d-xo.html
If you go to the link above, you can see the process of making sourdough.
The amount of starter used varies greatly depending on the formulation
Please refer to the video I made it.
I will post the video if I make a ciabatta using a SourDough Starter later!
Thank you for watching^^
thank you!
Informer
Спасибо огромное! Завтра буду готовить по вашему рецепту.👍👍👍
i See! Enjoy your home baking ~
Thank you for watching!
Ирина,пожалуйста,не могли бы вы рецепт написать,я только русский знаю. По видео технология не понятна тоже.
Ирина, ну как, стоит по этому рецепту готовить?
@@julyad9353 If you expand the video text body,
You can see detailed recipes, descriptions, materials, and quantity.
@@user-wu5gb9ti1j Процесс
1. Налей воды в миску.
2. Поставить быстрорастворимых дрожжей.
3. Через 1 минуту равномерно перемешайте растворимые дрожжи.
4. После добавления соли, растворить в воде.
5. Добавить оливковое масло и хорошо перемешать.
6. После добавления муки,
Смешайте равномерно, пока мука не будет видна (температура теста 22.5℃).
7. После 30 минут отдыха (автолиз), первая складка (складывание)
8. После 30 минут отдыха вторая складка (складывание)
9. После 30 минут отдыха, третья складка (складывание)
10. После 30 минут отдыха, четвертая складка (складывание)
11. После четвертой створки, заквашивание комнатной температуры 2 часов
12. Держите форму теста в квадратной форме.
13. Разделите тесто на квадратную форму (около 400г)
14. После посыпания муки на полотняную ткань, положить тесто
15. Вторая ферментация: 20 минут брожения при комнатной температуре
16. Во время второго брожения
Разогрейте духовку и подать 10 дюймов комбинированный котел подогрева
Температура духовки повышается как можно выше,
(Максимальная температура в духовке: 250℃)
(Домик LCC3 чугунный комбинированный котел, предварительно заправляют, 3.2-Кварт)
17. Второй дрожжевого теста перемещается на предварительно разогретой домик 10-дюймовый комбинированная плита пола
18. Накройте Лодж 10-дюймовой крышкой комбинированной плиты.
19. Поставить в духовку
20. После 15 минут выпечки снимите крышку ложи и продолжайте выпечку в течение 15 минут
21. Выньте хлеб из духовки и остудить
22. Дегустация после завершения хлеба
Результаты тестов
1. Из-за оливкового масла мякиш и кожа мягкие.
2. Оливковое масло (extra virgin) входит и имеет уникальный вкус.
3. Было бы лучше увеличить количество воды.
4. Лично Чиабатта-самый вкусный хлеб.
It's the sound of happy eating that kills me... I'm so hungry now!
Simple stuff, try it ~!
Thank you for watching!
정말 진정한 베이킹을 하시는 능력자분들은 기구를 안가린다 하시는데 ㅠㅠ 정말 대단하신거 같아요!! 저도 오늘부터 열베이킹 해야겠어요!!😃😃😃
다른건 몰라도 오븐의 성능을 끌어올리는게 중요합니다~! 즐거운 베이킹하세요~^^
you have some excellent techniques Including being so gentle and I like you let it fall out of the container. I do not understand cutting the edges however. Keep up the good work.
The dough was overweight. It should be the right weight for the lodge combo size, but I made it without thinking about it. So I cut out the dough.
However, I also baked the cut dough!
Какой красивый хлеб! И как смачно Вы пробу снимаете )))
Thanks for watching!
Мужские руки и какой молчаливый, не то, что наши кухари.
Thanks for watching.
Очень хорошее видео, все чётко и понятно, рада, что вас нашла, подписалась, Елена
Absolutely wonderful..
Cheers 🍷🍷
Thanks for watching!
Excellent merci Mukglin Pour vos recettes et pour la traduction en français c’est génial 😘
Thanks for watching! Happy baking bread!
È la fine del mondo!!! Complimenti
Thanks for watching! Happy baking bread!
Excelente Canal! Parabéns pelo detalhamento da receita na descrição do vídeo, isto faz o canal único. Se for possível, nos brinde com a receita de um pão pernambucano chamado PÃO RECIFE.
Thanks for watching!
Happy baking bread!
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Nice dipped in olive oil!!!!
Thank you for watching
it is very delicious!
And balsamic vinegar
@@julssa4176 very good combination!
and salami, and black olives, and mozzerella, and, and, and..... :-)
Looks so yummy I will support you, I have got to try this recipe out.
Thanks for watching! Happy baking bread~!
Мммм.... мука хлебная, мука универсальная.... Это как???!!!
Thanks for watching!
Rocía agua en el pan a mitad de la cocción, y lograrás esa masa que te dan los hornos de leña, buena receta! ✌️
Thank you very much!
Золотые руки ! Бесподобный хлеб!!!
Thanks for watching!
Btw, what did you put in the water first before the salt? I admired your delicate little fingers and the way you prepared my most favourite bread dough in the world. Well done!!!
Instant dry yeast. Thanks for watching! Happy baking!
it;s curry poweder
@@user-ht4zv9es2h # No, it's instant dry yeast she says.
Хлеб из нашего детства)
Thanks for watching!
Superbe , bravo et je suis boulanger.
Merci beaucoup!
Ekmek gerçekten çok güzel oldu. Sadece yapılan işlem çok uzun.
Thanks for watching! Happy baking bread!
bello e interessante, certo la masticata rumorosa alla fine ce la potevamo anche risparmiare
Thanks for watching!
Don't watch this video when you're hungry
Thanks for watching! Happy baking! enjoy bread~!
Получилась)) делаю по такому же рецепту. Осталось только отработать технику! И интересно, а куда делись остальные части теста?🤔
I baked the remaining dough.
It's just ugly in shape.
Taste is good.
Sembra Eccezzionale ! fa venire voglia di mangiarlo😜
Grazie mille per la visione!
Best recipe
Why can't you use the whole dough? It's kind of too much waste after so much effort.
You absolutely can use the entire dough. His trimming was just for portioning or aesthetics.
sorry! my mistake! Thanks for watching!
you're right! Thanks for watching!
Very thanks! Is similar bread in italy!
In the description you write: flour bread, can write more informations about flour?
Thank you for your delicious bread!
strong flour (bread flour): protein 12-13%
all purpose flour: protein 9-11%
The ash content is about 0.4%.
Thanks for watching!
@@Mukgling very thanks! In italy flour on the pack write protein with W
For example W 600 for pandoro, panettone ( extreme strong)
W 400 o 300 is for pizza ( medium strong)
W 200 o 150 for cake ( no strong )
I think your flour is medium strong.
@@angelicarosso8913 It seems like! Thanks for your knowledge!
@@angelicarosso8913 ciao Angelica,non riesco a tradurre(o meglio non capisco) cosa significa la frase "the ash content" dove la percentuale e' dello 0,4,sapresti aiutarmi?
Bom dia, Angelica Rosso, visite nosso canal, é sobre maravilhas da natureza que Deus nos presentei a cada momento de nossas vidas para admirarmos e deleitarmos, muita paz, gratidão. Brasil. Carlos.
Hello you have taught us some secret about breadmaking like folding which i would never have known otherwise .thanks .i would also like to know if i can add herbs to the dough or garlic and cheese ..
Herbs, cheese and garlic can all be toppings!
But garlic should be baked or cooked toppings.
Thanks for watching! Happy new year!
Padre Michele maddonnadells
@@rosacasolare4955 sorry, i don't understand,,
Thanks for watching.
Troppo tempo per laievitazione
@@mariellapisu651yes. Thanks for watching!
Made this yesterday, perfect, and still tastes good next day
very good! have a good day!
Fantástica receita da ciabatta. Meu pão preferido.
Thanks for watching! Happy baking bread!
This must be one of the most seductive, enticing, sensual, and visual depictions of the joy of baking bread and eating it that I have ever seen. My mission is to duplicate it all in my own kitchen. Many thanks.
Thank you very much!
Mukgling is making a video that anyone can easily make bread.
There are a lot of videos related to bread so please watch!
Happy baking!
Bellissima ricetta, mi piace come lavori. Ti seguo. Ciao.
Hello! Thanks for watching!
Happy baking bread!
Dosagio di ingredienti ?????
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Damn it Now i'm hungry . It looks so nice and delicious
Thanks for watching~! try it~!
تحية مني اليك من الجزائر على ها الخبز الحلو ممتااااااز
Thanks for watching! happy baking!
Ну что...... Поставила тесто на чиабата!!!!!!! 💃💃💃💃💃Надеюсь получится!!!!!!!! Спасибо за рецепт!!!!!!
sorry, i don't understand, Thanks for watching!
Per favore puoi dare le dosi di ogni ingrediente? Comunque: meraviglioso!🤗
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Mukgling Grazie mille !.. Un forte abbraccio da Roma.🌹
I think when using baker's percentage, flour is always 100%, since all other percentage are derived from flour. Could you adjust? Thanks
The flour is 100%.
Strong flour 70% + All Purpose flour 30%.
Thanks for watching!
It is my best bread 🥖
I like it
It is very nice 👍
Thanks for watching! happy baking~
Un genio. Increíble resultado!
Thanks for watching! Happy baking bread!
Will have to try this out very soon. Me so hungry after watching this.
Thanks for watching! Happy baking bread!
Magnifique une des plus belle réalisation que j’ai pu voir !!
Thanks for watching!
If you have TIME, you don't need a stand mixer with dough hook or a bread machine. All you need is a bowl, spoon and a lid. Time will do the kneading and a slow rise improves flavor. I have learned much from my Asian brothers and sisters about simplicity. :o)
You are right ^^ It is slow aesthetics.
Thank you for watching!
Where's the Parma ham and provalone?!...kidding. Great technique, unconventional. I'm gonna try it.
Thank you very much! Happy baking bread!
I made that bread! It takes a long time but it is worth it: it works! The bread was delicious! Thank you very much!
Thanks for watching! Happy baking bread!
안녕하세요 저도 이 레시피로 해보려고 하는데 치아바타 같은 빵을 발효할때 적당한 온습도가 궁금합니다. 요즘 실내가 21도 습도50전후여서요 온도가 좀 낮은거 같은데 밀폐공간에 따뜻한 물을 같이 놔둔다던지 해서 온습도를 올리는게 좋을까요?
적정 온도는 24도,
습도는 75% 이상은 되어야 반죽이 마르지 않습니다.
실내 21도 이면 온도가 낮은 편이고, 그만큼 발효시간을 늘려주어야 합니다.
밀폐공간에 따듯한 물을 같이 놔두는 것도 좋을 것 같습니다. 또는 오븐을 미리 예열시켜 방안을 따듯하게 하는 방법도 좋습니다^^