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!
Безмолвное приготовление чиабатты под звук тикающих часов словно подчёркивает магию происходящего процесса... и какой волшебный хлеб получился в результате!
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!!!
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.
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...
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
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! 🙏
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))
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
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. ruclips.net/video/cCb4UVTJcSQ/видео.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^^
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!!!
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. 😍😘😊❤💕
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?
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.
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!
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.
@@ketevankoblianidze2344 ** Video subtitles can be set ** ** You can set subtitles in the screen. ** If you expand the video text body, You can see detailed recipes, descriptions, materials, and quantity.
@@ЕленаМаркова-м6ц 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.
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.
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
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!
@@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 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.
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.
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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. !!!!!
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.
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!!!
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 ..
@@francescologiudice3384 la farina c'è perché è fatto a mano. Il pane che compri alla coop è bello pulito perché lo fanno le macchine. E poi basta soffiarla via santo dio, non penso che un po' di farina sulla crosta faccia diventare il pane schifoso 🙄
@@saracaselli4572 guarda che il pane fatto bene non ha alcuna farina sul pane, ed ad ogni modo la farina cruda sul pane è assolutamente schifosa, ma che schifezze ti mangi?.. PS: io non compro il pane alla Coop ma vado dal paneficio che lavora tutto manuale e non esiste proprio la farina sul pane!
@@francescologiudice3384 mai mangiato la pizza? Rimane un po' di farina e cenere sul fondo. E a volte anche sulla crosta se il pizzaiolo ne ha messa un po' troppa visto che non evapora come l'acqua con il calore. Basta soffiarla via, niente di troppo complicato
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!
The dough was cut to the size of the lodge pan. I should have weighed the raw materials according to the lodge size from the beginning, but this is my mistake. I also baked the remaining dough and ate it. Because it's the same dough :)
@@boonleeglobal In fact, using only bread flour is no problem. To make the texture softer, I mixed AP with a low protein content. Of course, this is not the only way to soften.
@@Mukgling Mixing flour is a great idea. You are a genius. I use your recipe (without Dutch oven because I don’t have one) and the result was a very soft great tasting bread. The crust was crunchy but not too thick which I think complimented the soft interior. Thank you so much. 🙏🙏🙏
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** Video subtitles can be set ** ** 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!
Thanks you for your delicious bread J'aimerai que vous nous expliquer le mode de réglage en température du four du début de la cuisson jusqu'à la fin et merci pour votre bon pain, j'adore..
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!
Thank you for this amazing bread! Could I use levain and how much should I put? If I can use levain, the process is the same? Or should I wait overnight? Thanks
Très belle texture de la mie , aérée comme j'aime... je vais m'inspirer de cette belle recette ; dommage quelle ne soit pas en Français... FELICITATIONS @ Mukgling
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^^
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!
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!)))))
@@ЛюдмилаСорокина-щ3н happy baking~^^ Thanks!
А куда обрезки? Разве нельзя просто разделить на две части и обе испечь?
@@НатальяГалуза-с9с Именно это меня раздражает в приготовлении профессиональными (и не только) поварами. Обрезки выбрасывают что мусор.
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~!
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!
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.
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~!
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!
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!
Vous êtes un excellent chef cinq étoiles⭐️⭐️⭐️⭐️⭐️💫
Merci beaucoup! Bonne journée!
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
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!
Не видела ничего подобного. Это ШЕДЕВР!!!
Thanks for watching! Happy baking ciabatta!
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!!!!
Awesome bread! Could you please specify the type of bread flour used (W and protein)?
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~^^
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?
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.
ruclips.net/video/cCb4UVTJcSQ/видео.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
خبز هائل شكرا على الوصفة يعطيك الصحة و نهارك سعيد
Thanks for watching! Happy baking and have a good day!
Ricetta speciale, pane stupendo e leggero. Bravissimooo 👏fra le ricette migliori mai fatte 👏👏
Quanto tempo hai fatto lievitare??
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.
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!
Супер! Давно хотел посмотреть приготовление чиабатты. Лайк однозначно.
Thanks for watching!
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!
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
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.
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!
V nice recipe 😋🤤 super duper amazing 😻🤩 super delicious 😋🤤 enjoy your video
Thank you very much! Happy baking bread!
Most beautiful Ciabatta Bread🥖
Thanks for watching~! happy baking life and have a good day~!
우와. 별 생각없이 봤는데 소박한 도구로 엄청 기공이 생긴 치아바타를 만드시네요! 꼭 따라해보겠습니다. 영상 감사해요
누구나 쉽게 집에서 만들 수 있습니다~! 꼭 해보세요^^ 감사합니다!
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?
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!
사먹자..!!! 사먹는게 정신건강에 좋을 것 같다..!!!
올리브 넣으려면 처음 반죽때 넣어야 하는건가요???
처음에 넣어주셔도 되고, 접는 중간에 넣어주셔도 됩니다^^ 치아바타는 집에서 만들기 쉬워요~!
꼭 만들어보세요~! 정말 맛있습니다^^
Best video. Posso usare il lievito di birra fresco? Grazie.
yes, you can use it. Thanks for watching!
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
.
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.
Bellissima ricetta, mi piace come lavori. Ti seguo. Ciao.
Hello! Thanks for watching!
Happy baking bread!
Dosagio di ingredienti ?????
@@ketevankoblianidze2344 ** Video subtitles can be set **
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Yet another great video from your amazing collection, 👍👍😘🇬🇧
Thanks for watching! Happy baking bread!
Best recipe
Thanks for watching~! Happy baking life~!
О,он ел чиабатту и был слышен хруст корочки! Класс!
Thanks for watching! Happy baking!
😋😋
Absolutely wonderful..
Cheers 🍷🍷
Thanks for watching!
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.
@@ЕленаМаркова-м6ц 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.
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!
Спасибо!!! Попробую испечь по Вашему рецепту. Я пекла много раз, но оставляла тесто на ночь в холодильнике. Не правильно?
Если вы слишком долго держите остатки теста в холодильнике,
Тесто, скорее всего, перебродило. Это усиливает кислый вкус и может испортиться.
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
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.
Очень удачный рецепт. Чиабата получилась с первого раза. Автору большое спасибо. Рекомендую
Thanks for watching! Happy baking bread!
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.
Sembra Eccezzionale ! fa venire voglia di mangiarlo😜
Grazie mille per la visione!
That's a beautiful cibatta.. nicely done.
Thank you for watching!
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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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.
Thank you for sharing. Which oven are you using in the video?
mine is mini home oven. the brand name is wisell. Thanks for watching.
Bravo Mukling Magnifique merci😘
Thank you very much! Happy baking bread!
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
@@의사-s3g # No, it's instant dry yeast she says.
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!
Mukgling, you are producing amazing finished products!!
One questions - where are the recipes??
Never mind, I figured it out!
Going to have fun today :}
Thanks for watching!
Happy baking bread!
Cabatahleb je savrsen. Svaka cast. Hvala.
Thanks for watching! Happy baking bread~!
thank you for the great video. Do you happen to have the recipe with quantities to make your great ciabatta?
You can make a large amount by increasing the ciabatta formula shown in the video by the same ratio. Thanks for watching!
О! Я сделала этот хлеб! Это чудо! Он прекрасен! Мой муж в восторге! Спасибо!
Thanks for watching! Happy baking!
Pane fantastico🤗
Complimenti👏👏👏👏
Thanks very much!
Fantastico??....fa proprio schifo!... non la vedi tutta la farina bianca sul pane??
@@francescologiudice3384 la farina c'è perché è fatto a mano. Il pane che compri alla coop è bello pulito perché lo fanno le macchine. E poi basta soffiarla via santo dio, non penso che un po' di farina sulla crosta faccia diventare il pane schifoso 🙄
@@saracaselli4572 guarda che il pane fatto bene non ha alcuna farina sul pane, ed ad ogni modo la farina cruda sul pane è assolutamente schifosa, ma che schifezze ti mangi?.. PS: io non compro il pane alla Coop ma vado dal paneficio che lavora tutto manuale e non esiste proprio la farina sul pane!
@@francescologiudice3384 mai mangiato la pizza? Rimane un po' di farina e cenere sul fondo. E a volte anche sulla crosta se il pizzaiolo ne ha messa un po' troppa visto che non evapora come l'acqua con il calore. Basta soffiarla via, niente di troppo complicato
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!
Excellent merci Mukglin Pour vos recettes et pour la traduction en français c’est génial 😘
Thanks for watching! Happy baking bread!
Great video. Why do you make the dough portion bigger then cut it? What happened to the dough you cut out?
The dough was cut to the size of the lodge pan.
I should have weighed the raw materials according to the lodge size from the beginning, but this is my mistake. I also baked the remaining dough and ate it. Because it's the same dough :)
@@Mukgling Thank you for your reply. Btw, what is the reason to mix AP flour and bread flour. I am a novice in baking. 🙏
@@boonleeglobal In fact, using only bread flour is no problem.
To make the texture softer, I mixed AP with a low protein content. Of course, this is not the only way to soften.
@@Mukgling Mixing flour is a great idea. You are a genius. I use your recipe (without Dutch oven because I don’t have one) and the result was a very soft great tasting bread. The crust was crunchy but not too thick which I think complimented the soft interior. Thank you so much. 🙏🙏🙏
Per favore puoi dare le dosi di ogni ingrediente? Comunque: meraviglioso!🤗
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Mukgling Grazie mille !.. Un forte abbraccio da Roma.🌹
ma dove la recita? quantita? quante kilo farina, olio ,lieveto, sale,aqua,? quante ora lievitazione?
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Классный канал,бесподобные рецепты,спасибо за ваш труд!
Thanks for watching! happy baking^^
Друзья, смотрите видео "Домашний хлеб получил ОСКАР" на моем канале ruclips.net/video/JHd-7uC51zw/видео.html
,pk
Здравствуйте! А что такое универсальная мука? Благодарю!
Thanks you for your delicious bread
J'aimerai que vous nous expliquer le mode de réglage en température du four du début de la cuisson jusqu'à la fin et merci pour votre bon pain, j'adore..
Thank you very much! Happy baking bread!
È la fine del mondo!!! Complimenti
Thanks for watching! Happy baking bread!
Looks so yummy I will support you, I have got to try this recipe out.
Thanks for watching! Happy baking bread~!
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..... :-)
Love this video! Especially because there is no talking LOL
Thanks for watching! Happy baking bread!
Perfect 👌🏼 what do you do with the rest of the dough? Shall we discard it?
Bake the remaining dough and eat it ^^ Thanks for watching!
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!
Recepie/quantities?
Paxekito you can see the detailed recipe in the text, body.
Thank you for watching!
Thank you for the reply.
Thank you!
See, u really have to give the quantities,,,
filme charlo çhaplin
Magnifique une des plus belle réalisation que j’ai pu voir !!
Thanks for watching!
Какой красивый хлеб! И как смачно Вы пробу снимаете )))
Thanks for watching!
Nooo luksior człowieku jakie dziury😍😍😍 czaderskie , brawo a nie jakiś gniot 😃😃
Thanks for watching!
При Формировании хлеба были обрезки,куда их девать? Как вы их используете?
Оставшееся тесто можно испечь в отдельной форме и съесть! спасибо!
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!
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's the sound of happy eating that kills me... I'm so hungry now!
Simple stuff, try it ~!
Thank you for watching!
Thank you for this amazing bread! Could I use levain and how much should I put? If I can use levain, the process is the same? Or should I wait overnight? Thanks
If you add Levain, it would be good to add 20%.
But I don't think it's good to put levain in ciabatta with olive oil ^^
@@Mukgling Thank you!!
It was great👍， but what is the temp ?
It was about 24-25 degrees!
Thanks for watching!
bello e interessante, certo la masticata rumorosa alla fine ce la potevamo anche risparmiare
Thanks for watching!
Très belle texture de la mie , aérée comme j'aime... je vais m'inspirer de cette belle recette ; dommage quelle ne soit pas en Français... FELICITATIONS @ Mukgling
Merci beaucoup!
JM Joly si tu arrives à la traduire je t’en conjure fais moi signe. Merci 🙏
Superbe ciabatta félicitation très belle réalisation bravo 👍
Thanks for watching!
謝謝🙏師傅的分享（MACAU、澳門）🌹☕️
Thanks for watching! Happy baking bread!
Great recipe..Very very good.
Thank you very much!
Have a good day!
Золотые руки ! Бесподобный хлеб!!!
Thanks for watching!
You took care of that dough like a babe 😂
yes! Thanks for watching!
Fantástica receita da ciabatta. Meu pão preferido.
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^^
It is my best bread 🥖
I like it
It is very nice 👍
Thanks for watching! happy baking~
Потрясающе !!!!!!!!
Спасибо
Хлеб из нашего детства)
Thanks for watching!
요번에 인스턴트 이스트 사서 평소에 즐겨보던 영상들 중 무엇을 해볼까 고민하다가 치아바타 만들어봤는데 완전 성공이에요!!! 감사합니다 :D
성공하셨다니 너무 기쁘네요! 항상 시청해주셔서 감사합니다^^
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!
Damn it Now i'm hungry . It looks so nice and delicious
Thanks for watching~! try it~!