Видео

Grazie Franca ❤️

Thank you, that really warms my heart! Italians are hard to impress with their own food, so you must have done an excellent job!

Ils sont indiqués dans la description de la vidéo et dans les sous-titres (cliquez sur CC pour voir les sous-titres). Voici la liste : • Eau - 370 millilitres • Levure fraîche - 12 grammes ou 5 grammes de levure sèche • Farine « forte » (Type 65) - 550 grammes • Sel - 10 grammes

Yes you can, use 2 teaspoons (6 grams) of it.

Hi there! I don't remember where I got the pan, it was many years ago and it has no brand name or anything. But you can use two regular pans, like I do here ruclips.net/video/idu--E38Hdo/видео.html. They just have to be the same size and it works like a charm.

¡Qué bien! Me alegra mucho que la disfrutaran ❤

Extra virgin olive oil, if I got the question right.

Hi there! Absolutely, the steam is the most important part. I don't remember where I got the pan, it was many years ago. But you can use two regular pans, like I do here ruclips.net/video/idu--E38Hdo/видео.html. They just have to be the same size and it works like a charm.

Use ½ tsp (2 grams) of it.

You can use instant active yeast, use ½ tsp (2g) of it. And you don't necessarily need a tray cover, just another tray of the same size. If you don't have one, you can use tin foil, just make sure it traps the steam and doesn't let it escape.

That's a neat idea! Please let me know how it goes

Hi Christina, you could totally do this. Definitely a bigger and deeper pan, even a pot will do. I'd bake it covered for 20 minutes and uncovered for about 15 minutes (or until golden brown). Just to give you an idea, here's a video from earlier where I make just one loaf ruclips.net/video/E0mcEnSa7Pw/видео.html. The process is slightly different, but you can see how I bake it.

@@Food-Language Would a Dutch oven suffice?

@@theenthusiasticnina Yes, absolutely.

@@Food-Language Wonderful! Thank you so much!

I like to add it to kick start the yeast, but you can totally skip it.

@@Food-Language Thank you. I will certainly try it, practice it... and enjoy it !

It looks amazing 🤩. Could you please tell me the name of this kind of bread? Thanks.

It stores exceptionally well. If the jar and lid are properly sterilized and the jam is poured in while still hot, it will store for up to a year, even outside the fridge. Keep in a dark, cool place. Once opened, store in the fridge.

It is not a difficult substitution, but the process will change drastically, as will the final product. With gluten-free flour, you basically have to mix everything together and wait for the yeast to do its work. Then you spread the dough in the pan and bake. Instead of an elastic, smooth dough, the gluten-free dough will be more like cake batter than bread dough. The final product will be much denser, and the bubbles will be super small (the gluten helps them hold their shape).

Thanks Annick ❤

Thank you ❤️ Croissants are on my list, I'll make a video sometimes in the future.

Looks delicious! Watching this from sunny Carlsbad California! Making this tonight! Thank you!

Haha I know the feeling! Glad you like it ❤️

Hi there! I preheat it just until the oven reaches the set temperature and it beeps. I know it could be preheated longer, but I find it unnecessary. As for the fan, my oven is fan assisted and I use it almost all the time. I tried baking without the fan at the same temperatures and the result was almost identical. Without the fan, you just need to keep the bread in the oven for 2-3 more minutes for it to turn golden.

Thanks for your help. I make it and it's wonderful. Continue inform us.

@kontosgiorgos9359 will definitely do! Thanks for your comments, you made my day ❤️

Most welcome 😊

You can do it!