Отличный рецепт. Давно хотела приготовить и сегодня все свершилось. Получилось всё с первого раза просто СУПЕР. Спасибо огромное автору. А всем кто еще не готовил такой хлебушек просто саветую непременно попробовать.
It is wonderful the way images can transmit what you want to show us. No words are needed. Thank you very much from Colombia, Southamerica. May God bless you!! Great!!!
I just finished the whole process and couldn't be happier from the result. It was my dream to be able to make ciabatta at home. My breads are even better than the professional bakery. Thank you so much for sharing!
Just tried your recipe and took my ciabattas right from the oven. It was my first trial ever making ciabattas, it was super perfect and delicious 🤩 It was the easiest recipe and my breads came out same as in your video tutorial. Thank u thank u thank u very much!!!!
I made this recipe last week with all purpose flour and it turned out great. The bread airy and soft on the inside while keeping that nice crust on the outside. Experimenting with using 1/3 whole wheat flour today, I had to add a bit more water to hydrate the dough. Looking forward to see how the bread turns out for dinner tonight :D
@@fadety4307 It turned out great. I just realized there's people asking about the results lol. I had to add a bit of extra water to reach the same consistency as all purpose water, otherwise everything turned out the same.
@@carlaw.s.5547 I added a bit more than 320ml, I think around 330ml because I live in a very dry climate. I suggest starting off with 300ml and continue adding water to reach the proper consistency. The initial mixture should be very wet.
Κα Γκόλφω Νικολού Καλή σας μέρα πρωί-πρωί. Αν είχα τα χεράκια σας θα τα φιλούσα. Πόσο μ΄αρέσουν οι συνταγές σας δεν μπορείτε να το φανταστείτε. Απλές, κατανοητές, καθημερινές. Συγχαρητήρια. Καλές γιορτές και πάνω απ' όλα υγεία σας εύχομαι.
Omg! Made these last night and they are unbelievable. I cant believe the difference bread flour makes as supposed to APF. Thank you for sharing. Can wait to try out your other recipes.
@@genesismelisa I used warm water, now that is winter I put the dough in the oven with light on cause it warm, otherwise the result will not be the same
Je suis entrain de le faire, pour l'instant tout va bien, si j'ai le même résultat que vous je vais me régaler !!! Merci pour la recette. Bon ne journée.
Apron! I like your channel. I've baked this bread today and the result is perfect. So far this is the nicest bread I baked. To be honest I was so bored of having Tangzhong bread everyday. Thanks for the video👍👍👍
@@charoromero9996 Con Harina 000 (3 cero), la de uso normal ya sale bien. El tema del pan es la hidratación! La chapata lleva un 90% de hidratación sobre peso/peso. Es 90% sobre el total de harina. Si es 1kilo llevaría 900cc. de agua.
Thank you for the recipe! I mixed with some wholewheat flour so had to modify the amount of water a little bit. Came out great! Worth waiting all the proofing time 💕
this proofing time is a walk in the park. Normally it's an hour initial rest. Then stretch and fold every 30 minutes 3 times. Then preshape. Let rest 15-20 minutes. Then final shape, rest for one hour. Not much longer in time... but the constant, 40 minutes, 40 minutes, 40 minutes... etc etc. made this whole thing a lot easier on the brain. I will probably use the 40 minute recipe for baguettes as well.. Shit maybe I'll use this exact recipe for baguettes, but just switch out shaping.
You don't need to create steam as I have seen in other vdos making ciabatta bread. They either spray water in the oven or put a pan filled with water in the oven with the dough to create steam. Nice crunchy bread👍
Dear Apron, a fine bread from Italian! I am from Austria, I practice Shiatsu - I coud send you recipe of leaven without yeast. It is a specialty of our country - if you want! Best regards Gabriela
Hi. Yesterday I made dis bread n it came out so well. Thanku for sharing d recipe. It is five star recipe. Plz gv recipe for multigrain brown wheatflour oats bread
Good job, I would say that the presentation was perfect, the recipe is quite the same here in Italy, the main difference is that we use our hands a little bit more 😂
Спасибо Вам огромное за Вашу подачу рецепта. Много пробовала разных способов приготовления. Этот тоже будет на нашем столе. Спасибо Вам огромное 🙏🙏🙏. Привет из Москвы!!!🥰🥰🥰💋💋💋❤️❤️❤️
Thanks a million Apron for sharing your recipe and techniques in making bread!:) I was able to bake a successful ciabatta for the first time, 2nd time, 3rd time and nth times because of your video.:) My family loved it!:) Again, Thank you and God bless!:)
Ottima ricetta!! Da una procedura semplice è nata un’ottima ciabatta. Sto provando ora anche la versione con farina integrale. È più complesso ottenere gli stessi risultati. Se avete qualche suggerimento sono qui per ascoltare
@@gabriellamarzari3569 Ciao, scusa se ti rispondo con ritardo. Io ho seguito la loro ricetta passo passo. Solo 3 varianti.1. Ho usato 2 gr di lievito di birra e non quello in polvere , ma solo perchè sono solita usare il lievito di birra anche per la pizza. 2. nella stagione fredda a meno che la casa non sia super riscaldata, faccio riposare l’impatto in un plaid 3. Ho aggiunto un pó di farina in più rispetto al video prima dell’ ultima lievitazione. Ma l’ho lasciato comunque molto morbido. Gli ingredienti in italiano li trovi indicati sotto al titolo del video, clicca su mostra altro. Come hanno fatto loro ho mischiato 320 di acqua e 2 gr di lievito. Ho mescolato con una spatola.Ho aggiunto 30 gr di olio d’oliva con spremitura a freddo, 400 gr di farina zero e 8gr di sale ed ho mescolato con la spatola. Ho fatto anche la versione con la farina tipo 2 , in questo caso ho aggiunto più acqua , fino a che non è diventato morbido come con la farina raffinata. Viene un po’ più basso, la farina tipo 2 è più pesante. Forse si potrebbe mettere 1 o 2 gr in più di lievito. Quando l’impasto è pronto l’ho coperto con una pellicola, sarebbe meglio ciotola con coperchio come il loro. Per 3 volte ogni 40 minuti , tiro l’impatto sui 4 lati e lo piego sul restante. La quarta volta l’ho messo su una piano da lavoro, ho aggiunto un po’ di farina è diviso e messo in teglia separato dalla carta forno. Fatto riposare in forno preriscaldato e poi spento , lasciando solo un po’ di tepore, non caldo (stagione fredda). E poi cotto per 25 minuti circa. Quello con farina tipo 2 l’ho lasciato meno perchè tende a seccarsi. La temperatura dipende dal tuo forno . Loro indicano 220 gradi. Spero di esserti stata utile. Buon pane caldo e super croccante!
Thank you for sharing this womderful recipe with us. It’s simple enough for a beginner like me to follow, yet the result is impressive and at an expertise level! You have a new subscriber and I wish you all the best with you channel!
Отличный рецепт. Давно хотела приготовить и сегодня все свершилось. Получилось всё с первого раза просто СУПЕР. Спасибо огромное автору. А всем кто еще не готовил такой хлебушек просто саветую непременно попробовать.
Теперь ТОЛЬКО ПО ТВОЕМУ рецепту буду печь чиабатту ! ! ! Вчера испробовала -домашние в восторге ! Спасибо огромное ! ! !
Love the simple clear voiceless presentation without distracting background music.
Looks perfect. Thank you.
Nan
@@hezabrim9854 opp000
The best! No loud music, no loud voice! And to the point. Zaida
Puerto Rico
I completely agree with you!
Clear instructions should contain water temperature. Fail
It is wonderful the way images can transmit what you want to show us. No words are needed. Thank you very much from Colombia, Southamerica. May God bless you!! Great!!!
I just finished the whole process and couldn't be happier from the result. It was my dream to be able to make ciabatta at home. My breads are even better than the professional bakery. Thank you so much for sharing!
Just tried your recipe and took my ciabattas right from the oven. It was my first trial ever making ciabattas, it was super perfect and delicious 🤩 It was the easiest recipe and my breads came out same as in your video tutorial. Thank u thank u thank u very much!!!!
Bqkn
Lllĺlo
Por favor traduzcan las indicaciones
Super perfect? What’s the normal amount of perfect.
Огромное спасибо! всё просто и доступно и без лишней болтовни!иду смешивать ингредиенты)
Прям слюньки потекли,когда вяленые томаты на чиабатту положили!Класс!
Слюнки
I made this recipe last week with all purpose flour and it turned out great. The bread airy and soft on the inside while keeping that nice crust on the outside. Experimenting with using 1/3 whole wheat flour today, I had to add a bit more water to hydrate the dough. Looking forward to see how the bread turns out for dinner tonight :D
@ Mimiko. Interested to know how your bread using some wheat flour turned out. Thanks
@@maryvatsaloo8045 ...So I am,what was the result with the whole wheat flour???
Please, Mimiko S, how much water did you use with All Purpose Flour?
@@fadety4307 It turned out great. I just realized there's people asking about the results lol. I had to add a bit of extra water to reach the same consistency as all purpose water, otherwise everything turned out the same.
@@carlaw.s.5547 I added a bit more than 320ml, I think around 330ml because I live in a very dry climate. I suggest starting off with 300ml and continue adding water to reach the proper consistency. The initial mixture should be very wet.
Very yummy nice good videos So nice and delicious recipechicken masala nice sharing
Made this for the second time yesterday. Turned out great! Thank you for sharing this lovely recipe.
Thanks!
This has got to be the most zen baking video ever made! So beautiful and relaxing at the same time! Love it!
This recipe really works, for a beginner like me, it turned out just like the video. Impressive, thanks!
Мне очень нравится чиабатта.всегда покупаю в хлебном магазине,а теперь научусь как и вы выпечь самостоятельно.Спасибо большое за урок.
Κα Γκόλφω Νικολού Καλή σας μέρα πρωί-πρωί. Αν είχα τα χεράκια σας θα τα φιλούσα. Πόσο μ΄αρέσουν οι συνταγές σας δεν μπορείτε να το φανταστείτε. Απλές, κατανοητές, καθημερινές. Συγχαρητήρια. Καλές γιορτές και πάνω απ' όλα υγεία σας εύχομαι.
Omg! Made these last night and they are unbelievable. I cant believe the difference bread flour makes as supposed to APF. Thank you for sharing. Can wait to try out your other recipes.
Love your video and pastry. Your pastry looks like fine art. Excellent work..
the visual for this is just amazing! pure! clear! shout out!
Votre recette est vraiment parfaite merci de nous la partager 🤗
The best culinary presentation in the web!
Thank you! It is an excellent idea to present the actual sounds! Love from Croatia!
Thank you very much!
حلووووو. ووووه.كتير.تسلم.ايدك
سؤال.من.فضلك.مفيڜ.سكر.مع.الخميره
This bread is so good, I made it for my camping with my friend last week and we love it, the best ciabatta we ever had, thanks for sharing your recipe
Saugatonouse
@@raquelflauzina5348 ambn bunu
nm.
Bvvvbnnm na 8mmm
b
Ńhhmq
Qq1111Qq111 24
What was the temperature of the water was it warm hot or cold ?
@@genesismelisa I used warm water, now that is winter I put the dough in the oven with light on cause it warm, otherwise the result will not be the same
سلام نان بسیار عالی شد😋👌👌👌👌چقدر ترد شده بی نهایت ممنونم از شما 👏👏👏👏🙏🏾🙏🏾🙏🏾🙏🏾
Идеальный ролик и идеальный рецепт!!! Огромное спасибо за работу и удовольствие! Super!!!💖💖💖
Это 4 раза по 40 минут?
J’adore cette recette de ciabata ,votre vidéo est est bien réalisée merci beaucoup pour votre partage 👍je me régale 😉
我没有厨师机也没有面包机，这是我第一次尝试做面包，居然成功了！ ！ 谢谢老师🙏！
今日第一次整Ciabatta，按您的食譜做法，成功了，謝謝您啊🥰
I made this one yesterday, shaped it into long one. It’s perfect! I didn’t add any oil.
The water that you used is warm or cold??
Caroline Makhoul cold
@ Canny D. Cold as in water from the fridge or just room temperature? Thanks.
Wow! Just perfect inside and outside. The crust is not burned.
You nailed it!
I'm sure the bread is delicious, but the way of presenting the process left me almost speechless.
Why? I found it soothing.
Well, the video was speechless too. Lol
Quiet drama in making this bread. Patiently therapeutic😁
@@awanbiru9400 I watch it and feel very realxed, therapeutic Indeed !
Je suis entrain de le faire, pour l'instant tout va bien, si j'ai le même résultat que vous je vais me régaler !!! Merci pour la recette. Bon ne journée.
Thank you for this recipe. Followed instructions for dough and then baked it on a pizza stone with a pan of water underneath. Simply amazing.
Отличный рецепт! Большое спасибо! Уже испекла такой вкусный хлеб. 🥰🙂😍
Ольга, извините, какая температура воды должна быть? Кто то пишет 10 градусов, кто то 25...
Вода должна быть комнатной температуры.
Не поняла количество дрожжей.
@@НадіяКовган-р6м дрожжей 2 грамма
Уж,в который раз пеку ваш хлебушек ..чудо!!!!!!Спасибо Вам хороший человек!!!!!
Шикарный рецепт шикарно показан! Спасибо.
Just Brilliant , will never buy in a shop again , worth every second of the procedure, excellent taste
Love ciabatta with lots of olive oil and balsamic, I think I’ll make this recipe on the weekend!
Sei uno spettacolo maneggi l'impasto con amore e delicatezza e rispetto per il pane, una sacralità. Bravissima
Apron! I like your channel. I've baked this bread today and the result is perfect. So far this is the nicest bread I baked. To be honest I was so bored of having Tangzhong bread everyday. Thanks for the video👍👍👍
I just tried the recipe it is easy to follow and the ciabatta turned out nice.i like the texture.the crumb is so crispy.
Bardzo przyjemnie ogląda się Twój przepis, z całą pewnością skorzystam i upiekę tę Ciabatte. Dziękuję. Pozdrawiam 😘
Можно.рецепт.на.русский.пер.
J’aime 👍 tout vos recettes . Vous êtes la meilleure 👩🍳 🙏🙏❤️❤️
Gracias por la receta. Ha salido perfecta y el pan está buenísimo.
Cuanta proteina tiene la harina, y el agua es a temperatura ambiente??
@@charoromero9996 Con Harina 000 (3 cero), la de uso normal ya sale bien. El tema del pan es la hidratación!
La chapata lleva un 90% de hidratación sobre peso/peso.
Es 90% sobre el total de harina. Si es 1kilo llevaría 900cc. de agua.
Спасибо! По вашему рецепту получилось очень вкусно. Теперь не буду покупать хлеб. 😁
Love these therapeutic dough vids. So soothing to watch 👍
I followed this recipe and the bread turned out great. Thanks for sharing!
Очень интересно! Обязательно попробую испечь. Спасибо 👍Bravo 👌🌺🌺🌺
Why thumbs down ?
This is a wonderful visual, and the ciabatta turns out beautifully.
💙
У Вас всегда всё получается вкусно и красиво . Здоровье твоим рукам.
Вчера по этому рецепту испекла чиабатту -получилось с первого раза! Я в восторге! ! !
Awesome. Worked perfectly. Thanks for the well made video without endless chatter
I made my first ciabatta using this recipe and it came out perfectly .. taste was perfect with perfect crumbs
Thanks for a perfect recipe .. 🙏
ThankYOU, did you use room temperature or warm water ?
Сильно долго заморачиваться надо с ним,но вкус конечно потрясающий,а как он грустит.Ради этого можно попробовать.Спасибо большое за рецепт...
Okay, this is officially my new favorite channel. Everything is well presented and easy to follow...so inspiring! ❤
Meravigliosi pani,ricetta chiara come il bel video,da fare ,grazie,e bello anche il contenitore dove si puo comperare???.
ВОТ ЭТО РЕЦЕПТ!!! 👍 ВОТ Я ЕГО НАШЛА!! КАКАЯ ЧИАБАТТА!!! БЕЗ ВСЯКИХ ЗАМОРОЧЕК! ПРОСТО! СПАСИБООООО! 👍
I made it yesterday, and it turned out great!! Thank you ♡
Прекрасно!
Very nice container you have for making the dough.
I made this bread today and it was amazing. Thank you for the recipe.
Thank you..Love your recipes...greetings from Tijuana,México
Согласна, рецепт очень удачный и хлеб получается замечательный!
вода сырая или кип? остывшая
@@Глушков-ъ1т а вот попробуй понять, догадайся по губам ..
Clear and easy to follow instructions. Result is just fantastic.
Thank you for the recipe! I mixed with some wholewheat flour so had to modify the amount of water a little bit. Came out great! Worth waiting all the proofing time 💕
this proofing time is a walk in the park. Normally it's an hour initial rest. Then stretch and fold every 30 minutes 3 times. Then preshape. Let rest 15-20 minutes. Then final shape, rest for one hour. Not much longer in time... but the constant, 40 minutes, 40 minutes, 40 minutes... etc etc. made this whole thing a lot easier on the brain. I will probably use the 40 minute recipe for baguettes as well.. Shit maybe I'll use this exact recipe for baguettes, but just switch out shaping.
You don't need to create steam as I have seen in other vdos making ciabatta bread. They either spray water in the oven or put a pan filled with water in the oven with the dough to create steam. Nice crunchy bread👍
This bread is very easy and wonderful;I do it everyday,thank you very much for this recipe;greetings from Türkiye
Bellissima ricetta, la farò sicuramente 👋👋👋
Sì ma io la conosco. Già vista su una rete turca. Mi chiamo Patrizia 😉 Ciao!
Can I make the last fold, put it on the fridge e make it on next morning?
🧡🌸🧡Looks yummy and simple recipe you have given ...thanks love you 🌸❤️🌸
Made this during the weekend. It was soooo good especially when its hot.
Impossible not to subscribe to your channel.
Greetings from Brazil.
...
I have to make these ciabatta loaves ... for sure!
Awesome video.
Dear Apron, a fine bread from Italian! I am from Austria, I practice Shiatsu - I coud send you recipe of leaven without yeast. It is a specialty of our country - if you want! Best regards Gabriela
Merci pour cette recette de ciabatta que je ne connaissais pas. Très beau résultat. J'ai hâte de l'expérimenter !
the sounds were just so satisfying
Please, if anyone has made this bread was the water room temperature or warm water ? Thanks
5 раз по 40 минут отдыха до момента выпечки!
Thank you for this recipe! I halved the portion and it turned out great!
¿El agua está a temperatura ambiente? Felicidades por el trabajo.
Parabéns pelas belas receitas adoro, fiz o pão de banana saiu perfeito, delicioso.👏👏👏👏👏👏
My bread turned out exactly the same, thanks for the great recipe. 3X folds and 1 final 40 min proof after transferring. 220 for 25 min.
Apaixonada no que vc faz... amei essa receita vou fazer sim obrigada 😍
Por Favor...no caso do Fermento seria 2gramas de Fermento Biológico Seco?
@@ACAPAOCULTA sim sim
Proprio la ricetta che cercavo, buonissimo 👍
Mniam mniam, uwielbiam ciabatki. A dzięki tobie już sama potrafię upiec. Dziękuję i pozdrawiam z serca ❤️🇵🇱
Complimenti per il pane, 👍👏👏👏💐
Lo farò di sicuro in questi giorni. Grazie
Thank you for your sharing, so clear and practical, I'm going to try making this ciabatta bread, it looks amazing. Greetings from Argentina
This video really deserves a subscription for the channel. its so good. very neat.
Hi. Yesterday I made dis bread n it came out so well. Thanku for sharing d recipe. It is five star recipe. Plz gv recipe for multigrain brown wheatflour oats bread
I LOVE this recipe!!! It works very well and it’s delicious, easy to make!!! Thank you for sharing this video!!! 🙏🏽❤️😍
Good job, I would say that the presentation was perfect, the recipe is quite the same here in Italy, the main difference is that we use our hands a little bit more 😂
Love the crunchy sound and the criping lil bird
Maravilhoso!!!!! Gratidão 🙏
Amei o pote e a forma de assar
I made them today and it is the best ciabatta recipe ever! Thank you for sharing! 😋😋
Hi! Can i use fresh yeast? Thanks!
Jamás responden
Спасибо Вам огромное за Вашу подачу рецепта. Много пробовала разных способов приготовления. Этот тоже будет на нашем столе. Спасибо Вам огромное 🙏🙏🙏. Привет из Москвы!!!🥰🥰🥰💋💋💋❤️❤️❤️
Thanks a million Apron for sharing your recipe and techniques in making bread!:) I was able to bake a successful ciabatta for the first time, 2nd time, 3rd time and nth times because of your video.:) My family loved it!:) Again, Thank you and God bless!:)
Que lindo trabajo. Me encantan tus vídeos. Pregunta. Que tipo de harina usas
Parabéns pelas receitas, estou amando. Abraço. Sou do Brasil 🤗🇧🇷🤗
Ottima ricetta!! Da una procedura semplice è nata un’ottima ciabatta. Sto provando ora anche la versione con farina integrale. È più complesso ottenere gli stessi risultati. Se avete qualche suggerimento sono qui per ascoltare
Mi potresti spiegare in italiano tu come la fai ti ringrazio tanto
@@gabriellamarzari3569 Ciao, scusa se ti rispondo con ritardo. Io ho seguito la loro ricetta passo passo. Solo 3 varianti.1. Ho usato 2 gr di lievito di birra e non quello in polvere , ma solo perchè sono solita usare il lievito di birra anche per la pizza. 2. nella stagione fredda a meno che la casa non sia super riscaldata, faccio riposare l’impatto in un plaid 3. Ho aggiunto un pó di farina in più rispetto al video prima dell’ ultima lievitazione. Ma l’ho lasciato comunque molto morbido.
Gli ingredienti in italiano li trovi indicati sotto al titolo del video, clicca su mostra altro.
Come hanno fatto loro ho mischiato 320 di acqua e 2 gr di lievito. Ho mescolato con una spatola.Ho aggiunto 30 gr di olio d’oliva con spremitura a freddo, 400 gr di farina zero e 8gr di sale ed ho mescolato con la spatola. Ho fatto anche la versione con la farina tipo 2 , in questo caso ho aggiunto più acqua , fino a che non è diventato morbido come con la farina raffinata. Viene un po’ più basso, la farina tipo 2 è più pesante. Forse si potrebbe mettere 1 o 2 gr in più di lievito. Quando l’impasto è pronto l’ho coperto con una pellicola, sarebbe meglio ciotola con coperchio come il loro. Per 3 volte ogni 40 minuti , tiro l’impatto sui 4 lati e lo piego sul restante. La quarta volta l’ho messo su una piano da lavoro, ho aggiunto un po’ di farina è diviso e messo in teglia separato dalla carta forno. Fatto riposare in forno preriscaldato e poi spento , lasciando solo un po’ di tepore, non caldo (stagione fredda). E poi cotto per 25 minuti circa. Quello con farina tipo 2 l’ho lasciato meno perchè tende a seccarsi. La temperatura dipende dal tuo forno . Loro indicano 220 gradi. Spero di esserti stata utile. Buon pane caldo e super croccante!
Thank you so much for your tutorial - I made a batch of these today (never made these before) and they can out perfectly.
Thank you for sharing this womderful recipe with us. It’s simple enough for a beginner like me to follow, yet the result is impressive and at an expertise level! You have a new subscriber and I wish you all the best with you channel!
Can I use all purpose flour?
For better results use bread llour
Can b 👍🏾, but good quality
Looks delish! Definitely gonna try it. Thank you so much for sharing!