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.
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👍👍👍
It was a big success. They turned out crunchy and delicious. Hubby says it's the best bread I ever backed. Careful with the oil, mine was too tasty, if you don't like oil taste consider a lighter type.
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👍
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.
Спасибо Вам огромное за Вашу подачу рецепта. Много пробовала разных способов приготовления. Этот тоже будет на нашем столе. Спасибо Вам огромное 🙏🙏🙏. Привет из Москвы!!!🥰🥰🥰💋💋💋❤️❤️❤️
@@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
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
@@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.
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.
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.
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!:)
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.
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!
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 😂
Luis Mart That’s actually part of kneading... in a way to stretch and elongate the gluten fibres... yes, that’s definitely required... reproving give better results for sure, if you want to use more time than elbow grease..but as my Italian grandma make ciabatta, it doesn’t make a lot of difference if you’re doing proper gluten stretches before and after proving (just twice really) ... I certainly don’t diss the method shown, I’m saying there are alternative methods .... and I’m hungry again :)
Hello from Morocco 🇲🇦 I made the recipe by following the method described in the video. the result is very good. Thank you so much for sharing. my greetings. 🙏 🙏🙏
acabo de ver este hermosisimo video, aun no hice esta magnifica receta, seguro que mañana cuando la haga, saldra perfecta, ademas tan sencilla, rapida y facil, !!!felicitaciones!!!,
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!
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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)
Мне очень нравится чиабатта.всегда покупаю в хлебном магазине,а теперь научусь как и вы выпечь самостоятельно.Спасибо большое за урок.
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.
Made this for the second time yesterday. Turned out great! Thank you for sharing this lovely recipe.
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👍👍👍
It was a big success. They turned out crunchy and delicious. Hubby says it's the best bread I ever backed. Careful with the oil, mine was too tasty, if you don't like oil taste consider a lighter type.
This has got to be the most zen baking video ever made! So beautiful and relaxing at the same time! Love it!
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👍
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.
Why thumbs down ?
This is a wonderful visual, and the ciabatta turns out beautifully.
💙
Идеальный ролик и идеальный рецепт!!! Огромное спасибо за работу и удовольствие! Super!!!💖💖💖
Это 4 раза по 40 минут?
This recipe really works, for a beginner like me, it turned out just like the video. Impressive, thanks!
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!
Прям слюньки потекли,когда вяленые томаты на чиабатту положили!Класс!
Слюнки
Спасибо Вам огромное за Вашу подачу рецепта. Много пробовала разных способов приготовления. Этот тоже будет на нашем столе. Спасибо Вам огромное 🙏🙏🙏. Привет из Москвы!!!🥰🥰🥰💋💋💋❤️❤️❤️
the visual for this is just amazing! pure! clear! shout out!
Сильно долго заморачиваться надо с ним,но вкус конечно потрясающий,а как он грустит.Ради этого можно попробовать.Спасибо большое за рецепт...
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.
Very yummy nice good videos So nice and delicious recipechicken masala nice sharing
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
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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
Estoy encantada con tus recetas,he hecho la chapata y me ha quedado estupenda,lo único al enfriarse el pan la corteza no se queda crujiente.
Olga, guárdalo en el frió y cuando lo comas ponlo un minutos en el horno y se pondrá crujiente.
Love ciabatta with lots of olive oil and balsamic, I think I’ll make this recipe on the weekend!
Love your video and pastry. Your pastry looks like fine art. Excellent work..
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🙏！
I LOVE this recipe!!! It works very well and it’s delicious, easy to make!!! Thank you for sharing this video!!! 🙏🏽❤️😍
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.
¿El agua está a temperatura ambiente? Felicidades por el trabajo.
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 ?
J’aime 👍 tout vos recettes . Vous êtes la meilleure 👩🍳 🙏🙏❤️❤️
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
今日第一次整Ciabatta，按您的食譜做法，成功了，謝謝您啊🥰
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???.
Excellent recipe chef 👍👌👏. Thank you so much for your effort and time 😎
Очень интересно! Обязательно попробую испечь. Спасибо 👍Bravo 👌🌺🌺🌺
Sei uno spettacolo maneggi l'impasto con amore e delicatezza e rispetto per il pane, una sacralità. Bravissima
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
5 раз по 40 минут отдыха до момента выпечки!
Wow! Just perfect inside and outside. The crust is not burned.
You nailed it!
Love these therapeutic dough vids. So soothing to watch 👍
5 rest periods so made 2 batches. First time making ciabatta. Worked out well. Happy with result. Thank you. Will make again!
Bardzo przyjemnie ogląda się Twój przepis, z całą pewnością skorzystam i upiekę tę Ciabatte. Dziękuję. Pozdrawiam 😘
Можно.рецепт.на.русский.пер.
Thank You for being so generouse sharing with us your yummy recepies! 😋🥖🥨🥐🥯 I am a fan of you! 😊 👏👏👏💐
Шикарный рецепт шикарно показан! Спасибо.
I made them today and it is the best ciabatta recipe ever! Thank you for sharing! 😋😋
This bread is very easy and wonderful;I do it everyday,thank you very much for this recipe;greetings from Türkiye
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.
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 !
Уж,в который раз пеку ваш хлебушек ..чудо!!!!!!Спасибо Вам хороший человек!!!!!
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.
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.
Parabéns pelas belas receitas adoro, fiz o pão de banana saiu perfeito, delicioso.👏👏👏👏👏👏
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.
Thank you for your sharing, so clear and practical, I'm going to try making this ciabatta bread, it looks amazing. Greetings from Argentina
I followed this recipe and the bread turned out great. Thanks for sharing!
I made this bread today and it was amazing. Thank you for the recipe.
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.
У Вас всегда всё получается вкусно и красиво . Здоровье твоим рукам.
Вчера по этому рецепту испекла чиабатту -получилось с первого раза! Я в восторге! ! !
🧡🌸🧡Looks yummy and simple recipe you have given ...thanks love you 🌸❤️🌸
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!:)
Just tried your recipe. Oh my God, it’s so delicious ciabata. Thank you very much for sharing this recipe video 😊
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.
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!
Согласна, рецепт очень удачный и хлеб получается замечательный!
вода сырая или кип? остывшая
@@Глушков-ъ1т а вот попробуй понять, догадайся по губам ..
Best recipe online for baking ciabatta at home. Love it, thanks so much, tried numerous recipes before, none was so successful n good.
Can I make the last fold, put it on the fridge e make it on next morning?
Grazie per la ricetta lo provato ieri is very very good
Made this during the weekend. It was soooo good especially when its hot.
Just Brilliant , will never buy in a shop again , worth every second of the procedure, excellent taste
Mniam mniam, uwielbiam ciabatki. A dzięki tobie już sama potrafię upiec. Dziękuję i pozdrawiam z serca ❤️🇵🇱
Очень красивый хлеб.. Захотелось попробовать)). Спасибо за видио, за приготовление, удачи Вам 🤗💓🙏
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
Hice la receta con harina de todo uso. Y es la primera vez que me sale un pan buenísimo con una corteza crujiente. Gracias por compartir
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
سلام نان بسیار عالی شد😋👌👌👌👌چقدر ترد شده بی نهایت ممنونم از شما 👏👏👏👏🙏🏾🙏🏾🙏🏾🙏🏾
Thank you for this recipe! I halved the portion and it turned out great!
Спасибо Вам за видео -иду сейчас готовить по -вашему рецепту❤️мне понравилось что не надо на полотенце выкладывать и возни поменьше-благодарю🌹
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 😂
I made this bread. So simple and absolutely delicious. Thank you for sharing your recipe.
Beautiful! but I’m afraid I would rather knead, rest once and bake than coming back to it all day 😔
NEETU KAHLON not sure it is the same. There is something to be said about the folding. It is super easy, try it.
Luis Mart That’s actually part of kneading... in a way to stretch and elongate the gluten fibres... yes, that’s definitely required... reproving give better results for sure, if you want to use more time than elbow grease..but as my Italian grandma make ciabatta, it doesn’t make a lot of difference if you’re doing proper gluten stretches before and after proving (just twice really) ... I certainly don’t diss the method shown, I’m saying there are alternative methods .... and I’m hungry again :)
Those ciabatta bread is my favorite bread, excellent for make sandwich, thanks for sharing the recipe.
Just made this, took 30 min in my preheated oven. But it's pretty good! Very crispy crust I love that
Добрый вечер напишите какая вода тёплая или холодная . Спасибо.
Hello from Morocco 🇲🇦
I made the recipe by following the method described in the video. the result is very good. Thank you so much for sharing. my greetings.
🙏 🙏🙏
My favorite bread thanks for sharing. I’m going to make this soon if I can find bread flour at the store.
Awesome. Worked perfectly. Thanks for the well made video without endless chatter
Thank you for your easy recipe and clear presentation. The Ciabatta turned out perfectly and my whole family did quick justice to the delicious bread.
Votre recette est vraiment parfaite merci de nous la partager 🤗
Thank you so much for your tutorial - I made a batch of these today (never made these before) and they can out perfectly.
acabo de ver este hermosisimo video, aun no hice esta magnifica receta, seguro que mañana cuando la haga, saldra perfecta, ademas tan sencilla, rapida y facil, !!!felicitaciones!!!,
¡Me rindo! Declaro mi incapacidad para hacerlo, pero se ve espectacular
Inténtalo te va a salir bien, simplemente sigue los tiempos.
Wonderful!!! Your use of water/wet dough shows me clearly my mistake of too dry a dough. Thankyou! I'm sure my "Apron" batch will turn oiut wonderful!
the sounds were just so satisfying
Muchas gracias por esta receta, estos panes lucen muy bien, sumamente agradable oír el sonido al cortarlo, muy amable.
Maravilhoso!!!!! Gratidão 🙏
Amei o pote e a forma de assar
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!