The man just grabbed ripping hot bread out of the oven, turning it over in his hands to demonstrate to us the qualities of bread. Have no doubt, this man bakes
Hi i baked a batch of these ciabatta today using the fresh yeast was a 1st for me. Ive baked them before using sourdough starter also instant yeast and have never had a great flavour like today's bake, absolutely fantastic i will definitely bake these again.
I love how thorough you are in your instruction & have such an encouraging energy. You make me feel like I can do it too! I’m certainly going to try but I know it will all take practice. Thank you! Is there a recipe offered?
Yes. Do subscribe to the BBC Maestro Master class. It is WELLL WORTH the small fee considering all you get. You want encouraging energy? You’ll get it in triplicate in this Master Class!
What would be a good amount of fennel seeds and olives for this recipe please? You're the best, Richarg Bertinet! Your collaborations with Gluten Morgen are hilarious!
I will NOT waste any more of my time looking at any more of Richards videos. Goodness knows how much time I have wasted looking for the recipe quantities on this, or the food wasted trying to emulate the consistency of the Biga.
It says recipe but it is not a recipe. It is pointless making videos such as these if you fail to tell us what level of hydration you are using. What flour and brand - it differs a lot in capacity to absorb water. How much yeast? Looks like it's fresh. Is it? The final straw is the dough machine. I - and many others I'm sure - do not have or want one. Waste of time.
The man just grabbed ripping hot bread out of the oven, turning it over in his hands to demonstrate to us the qualities of bread. Have no doubt, this man bakes
This guy rocks, he’s so fun to watch and you can tell he just LOVES what he does. Incredible
Thanks Richard this is the best recipe and video I have seen. I look forward to making the Ciabatta bread and love the way you make it seem so easy.
Für mich der beste Kurs bei BBC Maestro....❤
First method that has clarified top and bottom for ciabatta. Thanks.
Hi i baked a batch of these ciabatta today using the fresh yeast was a 1st for me. Ive baked them before using sourdough starter also instant yeast and have never had a great flavour like today's bake, absolutely fantastic i will definitely bake these again.
I love how thorough you are in your instruction & have such an encouraging energy. You make me feel like I can do it too! I’m certainly going to try but I know it will all take practice. Thank you!
Is there a recipe offered?
We love his energy too! You can access Richard's full recipe in his BBC Maestro course - bbcm.co/3Kg2zuh
Yes. Do subscribe to the BBC Maestro Master class. It is WELLL WORTH the small fee considering all you get. You want encouraging energy? You’ll get it in triplicate in this Master Class!
Thanks for this!
❤☘ You've outdone yourself with this one! ❤☘
JFI - Ciabatta does not usually have olive oil added to it. It is a lean dough like a Baguette.
Though we home bakers can bake as we please.
What would be a good amount of fennel seeds and olives for this recipe please? You're the best, Richarg Bertinet! Your collaborations with Gluten Morgen are hilarious!
I’d say 20% olives 4% fennel seeds
Go for around 230g of olives and a teaspoon of fennel seeds (or more if you love that fennel taste!)
@@BBCMaestro thank you!
Saludos cordiales desde Venezuela ❤❤❤
Does he have a recipe with amounts listed?
Link is in description
Un locura!! Q hidratacion es la masa !? Y q porcentaje de aceite de oliva lleva la masa !?
if you think this is highly hydrated you need to see then the pan de cristal... it is about 140% hydrate, a true miracle!
Chill out on the no recipe comments. You can get a recipe anywhere. He’s showing you the technique.
DISAGREE
Agree, the recipe is in the video description..
Find someone who speaks about you like Richard speaks about dough.
Why are there no measures of flour, water?
Link in description
can you please give measurements of ingredients
I thought biga to be effective has to ferment at max 18° C
some diastatic malt to the dough gives you more coloration, the fougasse is a bit pale imo
no recipe hear🤔🌹
I will NOT waste any more of my time looking at any more of Richards videos. Goodness knows how much time I have wasted looking for the recipe quantities on this, or the food wasted trying to emulate the consistency of the Biga.
Read the description
He has a recipe for ciabatta in his excellent book ‘dough’. It will only cost you a few pounds, I recommend it.
Well, BBC, useless without a list of ingredients. Just fancy french accent and fake rustic set decoration. 😂
No recipe here, just an advert for their course.
It says recipe but it is not a recipe. It is pointless making videos such as these if you fail to tell us what level of hydration you are using. What flour and brand - it differs a lot in capacity to absorb water. How much yeast? Looks like it's fresh. Is it? The final straw is the dough machine. I - and many others I'm sure - do not have or want one. Waste of time.
Oh, you have to pay for the recipe!!!!!!!! Thanks BBC.
Awesome
First