just as a tip is is a LOT easyer to add the things you like to add to the bread like nuts to the flour and stir that before adding the water so its already stirred once the water is added so you dont have to mess about trying you get it trough the sticky goo :)
Well this one doesn't have coz before we put it in the oven, it has to be placed on the baking stone/ cookie plate or whatever and we have to let it have another rise(second rise)
And after that without punching it down it has to be put inside the oven
When fermenting yeast you should not add salt bec it makes the yeast dead which cause glutatione. Yeah it helf in making the dough develof guten you must addthe salt at the end of mixing
Great Video. I can't wait to try this out. My question to you is do you preheat the oven or do you place it in then turn on the oven to 400? We just started using our stone and thought that you couldn't place the cold stone in a hot oven or it will crack. Thanks.
I preheated the oven before baking, but I did not preheat the stone. I just put the dough on the stone and put them in the preheated oven. I use a Pampered Chef Baking Stone and I've never had a problem with putting it directly in the oven without warming it up. But if your stone tells you to do otherwise, then I would follow the instructions. Thanks for the comment and hope you enjoy the bread. BTW..make sure the yeast isn't expired and the house is warm enough for it to rise.
You talk too fast and you mumble and slur your words.
wjmortician 1 month ago
just as a tip is is a LOT easyer to add the things you like to add to the bread like nuts to the flour and stir that before adding the water so its already stirred once the water is added so you dont have to mess about trying you get it trough the sticky goo :)
hutjeflut 1 month ago
@reyesryanmjaube
You are right. Ciabatta has bigger holes;
Well this one doesn't have coz before we put it in the oven, it has to be placed on the baking stone/ cookie plate or whatever and we have to let it have another rise(second rise)
And after that without punching it down it has to be put inside the oven
I hope it helped
4prerak 1 month ago
It looks delicious, gonna try it this weekend.
rckvll747 3 months ago
When fermenting yeast you should not add salt bec it makes the yeast dead which cause glutatione. Yeah it helf in making the dough develof guten you must addthe salt at the end of mixing
fadingmemories08 5 months ago
When
fadingmemories08 5 months ago
Epic fail, sorry :(
HiphopPosse 6 months ago
you never tell us the amount of flour or salt required, and your bread is WAY too dense.
sorry but this video just really isn't helpful.
nickbownz 11 months ago
BLECH!!!!
DumbAndLethal 11 months ago
Ciabatta should have big holes in it.
reyesryanmjaube 1 year ago
That doesnt look good ciabatta.
nabadraadshe 1 year ago
Great Video. I can't wait to try this out. My question to you is do you preheat the oven or do you place it in then turn on the oven to 400? We just started using our stone and thought that you couldn't place the cold stone in a hot oven or it will crack. Thanks.
bunnie042000 1 year ago
@bunnie042000
I preheated the oven before baking, but I did not preheat the stone. I just put the dough on the stone and put them in the preheated oven. I use a Pampered Chef Baking Stone and I've never had a problem with putting it directly in the oven without warming it up. But if your stone tells you to do otherwise, then I would follow the instructions. Thanks for the comment and hope you enjoy the bread. BTW..make sure the yeast isn't expired and the house is warm enough for it to rise.
GetSimplifized 1 year ago
@GetSimplifized Thank you!
bunnie042000 1 year ago
Warm enough to give my baby a bath, yet not enough to cook it. Hilarious!
clickprod 1 year ago