Sourdough Ciabatta | How to achieve OPEN CRUMB CIABATTA | 酸種拖鞋麵包 |
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- Опубликовано: 28 сен 2024
- If you are looking to achieve open crumb sourdough ciabatta, this is the right video for you. It is not just about recipe, this video covers the techniques and notes to achieve light, airy, crispy ciabatta.
Recipe
Soaked seeds
20g flaxseed
5g black sesame
5g white sesame
40g water
Dough
270g high protein flour
30g wholewheat flour
240g water
60g sourdough starter
6g salt
9g olive oil
如果您想達到輕盈， 組織洞孔不錯的酸種拖鞋麵包（巧巴達），這是適合您的視頻。 這不僅僅是關於食譜，這視頻還涵蓋了製作技巧和注意事項。
🔺請記得開啓中文字幕 （cc)
20克 亞麻籽
5克 黑芝麻
5克 白芝麻
40克 水
麵糰
270克 高筋麵粉
30克 全麥麵粉
240克 水
60克 天然酵種
6克 鹽
9克 橄欖油
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❤️如果喜歡我頻道,可以點贊和幫我訂閱喔！
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查看更多我的食谱和视频
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Хобби
Your unfaltering enthusiasm makes these videos about baking bread somehow so extremely fun to watch
I came across this video through my recommendation! And I believe this is the best recipe I have seen
تبارك الله عليك مزيد من تألق واعطاء وابداع و نجاح دائم و بتوفيق دائم ان شاء الله يارب👩🌺🤲👍🏻👍🏻👍🏻
The ciabatta is a work of art - inside and out!
thank you
Congratulations on the amazing ciabatta. That crust looks good
I try many times n never fail me.Best sourdough ciabatta recipe n taste yummy too.Bravo! All Mr friends luv it.
Your comment is so encouraging! Thanks for trying and letting me know
I tried many recipes but my bread did not turn good, after trying this I am in love with your channel. It turned sooo good and perfect. All thanks to you
You never steered wrong with your videos and your awesome recipes
I have been trying to cook sourdough bread for a long but none have turned as good as these. Thank you so much
The amazing art of the nao vay kitchen expert 👌👌👌 🌹🌹🌹 !
thank you
Your method is easiest to follow and the result is absolutely beautiful
I am so curious about this artisan-style bread. I am glad I found you here in YT.
Can imagine a massive salad and glass of vino with this ciabatta bread!
Another fantastic video leading to more incredible bread.
I tried today and it came out perfectly
Absolutely going to try this recipe... thank you again for a wonderful recipe
I tried it for my family.. they all loved it
Well done man you are a pro at cooking.
Thanks Meredith! I’m a lady with rough hand 🤚🏻😬😉
Your video was very easy to follow I attempted your recipe.
I really enjoyed watching this video
I tried this out today and it turned so fluffy and soft! Thanks a lot
We're is the starter recipe . I can not finde
@@pastryart9133 I would like that too
That is a perfect ciabatta! Exquisite crust!
Ohh! This is one dish I can have every day.
Wowww will definitely give this a try! Thanks alot for this awesome recipe
Classic presentation! Keep up the good work
👏👏 the bread is beautiful.
You explain everything soo well
I am doing this one today. Well, maybe tonight or tomorrow since I gotta do the poolish part.
Good job right there well done.
Looking forward to more such videos
You had me at the initial crunch!
such a detailed explanation, thanks for this video
Thank you 😊
Meticulous!!! 🙌🌟first time here
Looks delicious as always! I will try this tomorrow
Excellent!!!! Giving this a try soon
This is at the top of my to-do list! I am doing it very soon
I made this today and they were fantastic! Sooo amazingg
Love all your recipes
Thats my favorite bread...thanks alot
looks amazing, superb, and delicious
That's an amazing and very cool video
This looks so good... I love how great this turned out
Can I use dry yeast to substitute for starter? If yes, how’s the proportion?
Love this video... awesome job...and that does look delicious
This is soo helpful.. wonderfully donee
Hello will you make a sourdough baguette recipe one day ?
Totally my kind of bread! Thank you!
Thank you 😊
@@autumn.kitchen will try it next week. 🥰😍
Dreaming of this platter
Hello, I realised them today, so enjoy and very delicious. Thanks a lot 🙏. Have a good day 🤗
Thank you 😊
wow that looks so yummy!
Thank you 😊
You just got a new subscriber
will I get the same results without the seeds please?
With seeds crumb is more open but it’s still possible to get open crumb even without seeds
Tooooop 👍 bravo 👏👏👏
Wow~~~ looks great…..
Bravissimo!!! From Italy
I have tried so many recipes but all failed. I hope this one works
thanks for the detailed explanations!
Welcome 🤗
Hi, Is it okay to use Linseed, can't get flaxseed. love your recipes, Regards, Michael
yes
又想献上俺的膝盖，奈何.....
设备不错
谢谢。多多练习🤗
@@autumn.kitchen 嗯，面粉的种类和烤箱也比较重要。
@@weiluo7532 贊成！
If I were to add some ingredients for flavor, like caramelized onion, bacon, and feta/goat cheese, when would I add those in?
I think u left 40g water in Mandarin recipe.
60g of sourdough starter is left over..
Thank you so much for ur sharing..
真是謝謝你！今天有點大頭蝦 🦐😆
@@autumn.kitchen 不客气……因为我习惯一边看影片，一边看食谱。这个面包看起来好好吃，可惜我没有烤石和烤板。不过应该值得试试。。
Trying this out tonight
I always support and follow your amazing baking!, but I have 2 questions .
1. How about your temperature in each stage? (My home always 30°c, South of Thailand and I don't have any air conditioner 😅)
2. Why you always use the square glassware in the stage of c&f?
Tq, I love to eat the artisan bread and I have just start to try baking for the first time 😆😆😆
My kitchen is warm too. What I do is I keep my dough in cooler bag with ice pack , it can stay 25-26C. When doing coil fold I’ll bring it out then keep back to cooler bag. As for final proof if ur kitchen is hot you may want to cut down to like 30-40mins only
@@autumn.kitchen Thank you soooooooomuch for your kindness 🥰
Thank you so much.
Welcome 🤗
I was amazed at how well these turned out on my first attempt, and am about to bake more. If you don't mind, what brand of gloves are you using when you pour in the hot water?
It is Matfer brand
@@autumn.kitchen Thank You!
٠٠
Excellent, seems hands are professional, what’s you opinion about recipe using 2ts sugar in a dough ?
I would not suggest to do that for lean dough. May I know What’s the purpose of adding sugar?
Woww!! this video is amazing!
I love this recipe!
Thank you 😊
Did you make the video and did the cooking as well together?
Yes I’m working alone in kitchen 😄
The music is beautiful,can you tell me the name of this piece , please! Thanks a lot !
Wow lovely! May I know can use chia seeds to replace flaxseed? Will chia seeds expand during soaking after frying?
yes you can, chia will absorb water after soaking
Thank you 🔔🔔🥰👍👈
Amazing
How many slaps and folds each time?
Once inside the oven did you have to add any water there?
I’m not a fan of Mexican food. But, this one really looks great.
can we have more videos like this pls
Hihi I would like to know after the last coil fold, how long need to rest then put into fridge? Many thanks 😊
total bulk from adding starter is 5hr. As for before putting in fridge require coil fold or not, that depends on your dough spreading
@@autumn.kitchen thank you so much!!😊
with dry yeast can you get such big open crumbs ? i tried in the past 6 months making baguette and ciabatta, but couldn't get big open crumbs. My gas oven's max temp is just 200 C. I put waterbath underneath. Is there a hack /workaround to my oven which is just 200 C ?
Wajib beli baking stone/cast iron yg tebal pak buat menyerap, dan menjaga/menstabilkan temperatur oven yg kurang tinggi. Klo ragi instan sy pernah pakai buat metode poolish, berhasil dpt rongga yg besar walau gk sebanyak yg di video ini. Btw oven gas sy mentok 230 celcius 😃
@@hobojump7651 baking stone beli di mana ya.? yang buat alas pizza ?
@@arsulaksono881 di toped sepertinya ada. Iya biasa digunakan karna stabil dan nyimpan panas buat panggang adonan pizza di oven gas. Klo yg konvensional kn pakai oven model goa kayu bakar jadi gk perlu baking stone.
200C a bit challenging. Try to preheat long enough the baking stone.
您好 請問烤出來孔洞很漂亮也很好吃 表皮也有金黃色
只是感覺裡面濕濕的 是沒有烤透還要加長時間嗎？謝謝！
是的，烤久些些😊
謝謝回覆☺️
delicious! that's art!🙌🏻thank you for the presentation!
Hi, quick question if I don’t want to add the seeds do I add the extra 40g of water for rehydrating the seed to the dough or I leave it out? Thank you.
Leave it out. 240g water is good.
Thank you
Can I bake without lava rock in normal oven?
You can create steam via other ways such as towel soaked in hot water etc. as long as you can create steam to delay the crust forming.
Can I knead the dough using a hand blender?
omg I love this recipe!
Thank you 😊
How to cook if no oven?
My bread turned out very good eventhough with not as strong starter. I did many more coil fold (6 times) to create structure like yours before refrigerate. Now, I understand a lot in the process and how to watch the dough as you sadi. Thanks for the tips. Still trying to figure out the starter inconsistency issue. Ha!
huh now i see your updates here. Glad that it turned out well. Enjoy and happy baking!
ج£ةخ٨٩خ/
عجبتني الطريقة
Can I use only yeast instead of a starter?
I am afraid you need to make adjust to flour/water
What is the temperature for the dough to rise?
This was absolutely brilliant stuff !!
I tried it and turned out great! thanks so much for your instructions! only ,how can I make it taste less sour if I want to?
Strong and active starter helps! Try to refresh your starter a few times before using it. Also you can do same day bake without retard overnight, it can reduce the sourness develop during long fermentation.
Autumn Kitchen Thank you!
My oven higher temperature is only 230c can I do it ?
Yes you still can do it😊
@@autumn.kitchen ok your feedback is very important to me, thanks
I have just completed watching full video thanks for your kind share it's so understandable 👍👏🌿 this time I'llgo for a try hoping to be successful if so I'll share photos 🤗🙋♂️🇹🇷
💪🏻💪🏻try it! Wish to hear from you
hi! may i know why you added the soaked seeds in during lamination and not add them during s&f? and if i can just add them dry?
you can add during s&f or even after salt, I was just trying to show the lamination steps in this video. Dry seeds often will draw hydration from your dough, hence hydrated seeds is important
Dear Chiew See, I love your bread knife ! Is it ceramic? Where can I buy it?
Hi this is Kuhn Rikon, a Swiss brand of knife
請問怎麼做才能爆口？
If i am not adding the seeds, do I go straight to coil fold or bench?
You can proceed to coil fold 😊
how deep is your glass container?
您好，請問這一篇沒有提供中文是不是可以提供中文字幕嗎謝謝🙏
不好意思，中文字幕不知道為啥不見了。我稍後會重新上載。謝謝😊