Я давно для себя выбрала 4- вид.Из одного рецепта выходит разный по вкусовым качествам хлебушек,это 3 вида выпекания : батонами на лотке,в казане под крышкой,и- подовый.По какому вкусу заскучаю - тот вид и готовлю.Сейчас я пеку батоны по тому же рецепту,но на тыкве с добавлением измельченными в кофемолке семенами тыквы.Так же,как и вы,не вижу смысла заморачиваться.В замесе бросаю всё,вымешиваю деревяной ложкой недолго,само отходит от стенок,далее - на столе методом складывания,припорашивая мукой,всё " на глаз ",затем 4 раза по 30 минут расстойки расстягиваю,складываю.Благодарю!!!Вы- молодчина! Бабуля.Харьков.
Спасибо за ваш большой труд! Вы сделали это для нас, чтобы мы лучше понимали процессы хлебопечения, выбрали под себя удобный рецепт и не боялись печь хлебушек без миксеров и других помощников, низкий вам поклон❤.
Privet Catea! I saw one of your shorts on Facebook and noticed your Moldavian shirt and clicked on your page to find out you are from Moldova! I am American but lived in your beautiful country for a year and a half teaching English from 2005-2006 so I understand what you mean about the beauty of your country! I love how proud you are of Moldova! It makes me sad how many young people are leaving it. I hope to take my family there one day to see it. I still dream about it. Love your videos! What a fun find!
Спасибо Вам огромное, не устану удивляться каждый раз , все те же ингредиенты, а хлеб получается разный и такой вкусный❤ Ваши видео уроки можно смотреть бесконечно. Чувствуешь настоящий вкус жизни.
I have been watching and watching your videos but I think this one is my favorite. It was a lot of work for you but it shows us EVERYTHING we needed to know ❤ Your method is DEFINITELY the best!! Time is so very precious and it seems to take the hard work out of the bread making. Thank you so much and God bless you ❤🙏
Thank you very much for showing us your experiment, very interesting!! I am a person who finds it difficult to stand up and down so I stretch and fold bread on my lap! I start by putting all ingredients in a large lightweight plastic bowl, mix well to incorporate all flour put a shower cap over and take it to my chair, I have small table next to me I place the bowl on it, I have a jug of water now when an hour has gone by I give it 4 stretch and folds on my lap place back on table 30 mins later I give it another 4 stretch and folds , I give it 4 stretches in all if I want the bread on that day I keep an eye on it and put my oven on 230 temp I take back to the worktop and flour the surface place dough onto the flour a stretch out gently and fold tightly then place in muffin large Pyrex casserole which has already been lined with parchment paper I stitch it tightly then put he lid on I go back about 2 hours later and then cut with scissors and place In oven with lid on. Cook in usual way, it comes out great!! I have a chair in the kitchen I use I always have a timer in case I forget. I know this is a long chat I just it helps some one out there like me, I like to watch T V while I am waiting ha! Ha ! I make ordinary bread this way also.❤
OMG! You are an Ikon! how much people like you inspire me! How glad I am that people find strength and the desire to do something unique, beautiful and healthy! I'm sorry that we live in a time when young people are not interested in making handmade things, homemade bread and homemade food, while some people give all their strength to feel a true taste of handmade things. I'm glad you wrote this comment. I wish you health and strength and a lot of desire to continue doing beautiful things! Thank you 🙌🏼☺️
Muito obrigada pela experiência que mostrou. Eu ficava na dúvida também. Mas pelo seu video pude entender melhor como funciona. Sou nova nessa família de fermentação natural e estou encantada e aprendendo muito com seus vídeos .
Comme toujours : la méthode la plus simple est souvent la meilleure. Merci d'avoir pris le temps de nous donner toutes ces informations. Il y a tellement de méthodes proposées sur Internet... beaucoup de complexité... Je pense également que la qualité des ingrédients est très importante ; en particulier pour les farines. Une très bonne farine T80 de meule avec des blés anciens donne des pains très goûteux...
Merci pour les informations sur la farine que vous utilisez, elles sont les bienvenues ! Les personnes d'autres pays qui lisent vos commentaires peuvent les utiliser comme guide pour une bonne farine, car dans mon pays, la farine s'appelle différemment et elle est différente des autres pays ! Je vous remercie du fond de mon cœur🤗
@@Ricettecaterina j'habite en France à Rouen et j'utilise la farine de blés anciens T80 moulue à la meule de pierre de chez BioCoop. Comme je pétris à a la main, elle devient difficile à travailler et trop collante au delà de 64% d'humidité mais elle donne de très bons arômes aux pains. J'ajoute de la farine de Seigle complète sur meule toujours de chez Biocoop. J'ai essayé quelque fois des farines de blés de population mais les résultats sont plus aléatoires. Dans mon magasin Biocoop, les farines ont une date d'ensachage pas trop éloignée ce qui est une garantie de fraîcheur que j'apprécie également.
You are amazing baker . You method is simple and perfect results. The other baker show much more complicated recipes for people baking at home . Thank you very much
Здравствуйте, из Израиля. Открыла для себя Ваш канал на прошлой неделе. Ваш метод приготовления закваски, замес хлеба, рецепты и эстетика - выше всяких похвал! Вчера испекла хлеб с тмином и горчицей с добавлением ржаной муки. Я в полном восторге, спасибо!
Liebe Caterina, vielen herzlichen Dank für deine Zeit und Mühe uns die verschiedenen Knettechniken zu zeigen. Ich wetde in Zukunft auch den Brotteig mit der kurzen Knetzeit verwenden. Deine Videos gefallen mir sehr gut
This is such an informative video. I think your method of hand mixing produced a bread I would certainly have been proud to put on my dining table :-) I agree that all 4 methods produced lovely looking loaves.
They’re all perfect but my favorite is the one done by handmixer, as much as I like kneading my dough by hand but that mixer works magic sometims and saves time and effort too
Excelente!!! Entendí el proceso y me ayudó con las dudas que tenía.Yo utilizo el sistema de amasando breve.He hecho dos panes y quedaron bien.Siento que necesito llegar a mi gusto . Todo depende de la masa madre y la cocción también eso es muy importante.. Gracias!!!! Un saludo desde Uruguay 🇺🇾😘
Hi Ekaterina, I love your Videos and how proud you are of your Country. To be honest- I have never been to Moldova but it's on my Bucket List:) Your Bread always looks sooooo tasty😋 Greetings from Polish Girl living in Germany ❤
Bom dia. Só descobri os seus vídeos hoje. Sigo você naquelas rapidinhas do RUclips e agora estou a assistir os seus vídeos maravilhosos. Desculpe-me por não saber escrever na sua língua. Sou do Brasil- e estou amando os seus jeito de fazer pães com o fermento natural . Seu jeito é muito prático e de resultado excelente. Estou curtindo muito todas as suas receitas
Hello dear Caterina, thank you so much for these recipes, my sis and I are trying them out with much success. We both really enjoy watching and learning. Bless you. 😃👍🏼👍🏼👍🏼🇬🇧
That was very interesting. You make some beautiful bread. I don’t think the standard mixer did much better than you’re just a little bit of needing they both look like they’re beautiful breads. All of them are beautiful. I definitely will try your method the standard mixer in the little bit to see what I come up with so very nice. Thank you for taking the time to do all this.❤
Many thanks for your vidéo. You make it liké a thriller : i'm so curious to see your results but all breads are wonderful. And your kitchen tools too ❤️❤️❤️❤️
I love and appreciate all your videos, but this one is exactly what I wanted to understand: which method to use to get a really good bread. I have tried a few methods myself and have 3 loaves in the fridge right now. Is the time the dough is in the fridge important? I usually leave them over night, only today I will bake them in the afternoon instead of early morning. Thank you. (PS - love the rooster songs and …no music added. Thank you again)
Говорят, что чем дольше тесто стоит в холодильнике, тем оно больше ферментируется, тем вкуснее хлеб. До 2 суток можно держать. Я пока не пробовала такую долгую ферментацию.😊
Я пробовала и даже неделю хлеб(тесто) у меня ферментировался в холодильнике . Получается кисло сладкий вкус, но уже не подымается сильно при выпечке @@ГалинаЧ-о2й
Hello new friend here I love bread so I came by your channel and click the button and I love how you made this sourdough bread to me not too much difference at all. They all look delicious. It did a great job showing us how to make the bread great job thank you for sharing, stay safe. Enjoy your family and God bless.🙏😋💕🌍
Wow amazing work and perfect timing because I want to experiment with sourdough bread making. Thanks for making it so easy to understand and choose best method. I will do your method the easy one with not much mixing and will share my experience with you. Warm greetings from Canada
Έφτιαξα ένα ψωμάκι συμφωνα με τη συνταγή με το λιγότερο ζύμωμα .Έγινε φανταστικό.δεν είναι μεγάλη ταλαιπωρία όπως νόμιζα .Σε ευχαριστώ μου ελυσες τα χερια
It' s very educatif to see your clip. I like much the 4th one which is soft and airy, also the crust is not too thick. How the 4th one reached the optic like the intense kneaded one I don't know. But the less kneaded break is for me😊
I appreciate your videos. The methods are incredible to watch. Are you able to please 🙏🏻 do a video on the fourth with the stand mixer? As it was just a bit confusing with mixing for different methods. As I have arthritis in my hands and unable to do all the hand mixing, I will be able to do the stretch and fold. The flour I have is 12% in protein is that strong enough. Thank you for sharing your amazing recipes and method they were worth the time to watch them . Looking forward to your reply .🌹
Hello! I'm writing here because a whole video is not necessary to explain, it's very simple: pour water into the mixer bowl, the starter - mix a little with a spatula, then add the flour and salt. Start the mixer on low and mix for 5-7 minutes, then increase the speed to 1 and mix for another 25-30 minutes. It is necessary to mix for a long time because it is more difficult to incorporate the flour into the dough in the mixer. That's it! Cover the dough with a plastic film or something else you have and leave it at room temperature. If you wish, you can do several sets of stretches and folds. And let it rise for 4-5 hours or less if it's very hot in the house! Success! 🙌🏼🤗☺️
@@Ricettecaterina it is winter in Australia at the moment, but I have a proving box. Can I put it in the proving if so at what temperature? and how long for or does it have to double size? Thanks for replying back. 🙏🏻 🌹
To prawda one te chlebki wyglądają idealnie , lecz różnica jest ogromna w miękiszu , skórce , jak i smaku , każde mieszanie nadaje inny smak bo to pory w miękiszu ich kształt nadaje smak , super filmik 😊
Замес,качество муки,окружающая температура очень важны,но не менее важно время расстаивания и закваска! В общем важно всё..😊❤ Спасибо Вам за труды!❤! А интенсивный замес,конечно даёт лучший результат,но если хлеб не на выставку,то можно и проще делать,особенно когда нет ещё терпения и навыка!😊❤😅..Весь хлеб хорош!!❤
Благодарю за такой подробный и емкий обзор!)) я делаю хлеб по методу, похожему на ваш последний. Делаю всегда много булок, это экономит мои силы и время. И хлеб воздушный и вкусный 🤗
Mulțumesc frumos pentru video. Metoda ta este cea mai eficienta ca timp și rezultat. O voi încerca și sper sa nu conteze calitatea fainii de la mine din România.
A wonderful calming video to watch and very informative. All of the loaves are wonderful. I love all the wood and glass instead of plastic everywhere too. New subscriber👍
Hola Caterina pues comparto … tu técnica me parece eficaz y eficiente … sin ruido 😂😂😂 no veo la hora de que se me cumplan los 7 días de mi entrante para hacer mi primer pan 100% natural 😅😅😅😅
C'est la vidéo que j'attendais pour comprendre les différents processus. Votre méthode est parfaite. Merci pour le partage. Si j'utilise de la farine intégrale, dois-je respecter la même quantité d'eau et de levain ? Merci pour votre réponse. Amitiés de France ❤
I love watching your videos and it's so easy to understand: which to make good bread. I love all your bread recipes and cant wait to make som bread soon because I love bread. Thank you for showing us and the different ways. I love the wooden bowls that you use and they are so beautifully made. Where can we find bowls like those to purchase. I'm from the USA
Obrigado por compartilhar com todos seus conhecimento e suas experiencias que ficarão neste universo virtual, orientando aos que buscam conhecimento. Parabens pela bela atitude. Bendita seja sua casa e abençoada seja sua família
Спаси Господи за Ваш труд! Очень полезный урок! Будьте здоровы и Богом хранимы! Если у Вас будет возможность,покажите,пожалуйста,как Вы работаете с закваской,чтоб она в жару не была кислой. БлагоДарю!
Thank you, Katerina! I kind of mixing first 3 methods together 😊. Will try yours own next time. But in this video you use spelt flour, not a wheat on? Thanks.
![Dragons - Bande-annonce officielle VF [Au cinéma le 11 Juin 2025]](http://i.ytimg.com/vi/YFudK_c-z8o/mqdefault.jpg)
Я давно для себя выбрала 4- вид.Из одного рецепта выходит разный по вкусовым качествам хлебушек,это 3 вида выпекания : батонами на лотке,в казане под крышкой,и- подовый.По какому вкусу заскучаю - тот вид и готовлю.Сейчас я пеку батоны по тому же рецепту,но на тыкве с добавлением измельченными в кофемолке семенами тыквы.Так же,как и вы,не вижу смысла заморачиваться.В замесе бросаю всё,вымешиваю деревяной ложкой недолго,само отходит от стенок,далее - на столе методом складывания,припорашивая мукой,всё " на глаз ",затем 4 раза по 30 минут расстойки расстягиваю,складываю.Благодарю!!!Вы- молодчина! Бабуля.Харьков.
Спасибо за ваш большой труд! Вы сделали это для нас, чтобы мы лучше понимали процессы хлебопечения, выбрали под себя удобный рецепт и не боялись печь хлебушек без миксеров и других помощников, низкий вам поклон❤.
I am new to sourdough baking and I found this video so helpful, thank you for taking the time to do it.
Privet Catea!
I saw one of your shorts on Facebook and noticed your Moldavian shirt and clicked on your page to find out you are from Moldova! I am American but lived in your beautiful country for a year and a half teaching English from 2005-2006 so I understand what you mean about the beauty of your country! I love how proud you are of Moldova! It makes me sad how many young people are leaving it. I hope to take my family there one day to see it. I still dream about it. Love your videos! What a fun find!
Спасибо Вам огромное, не устану удивляться каждый раз , все те же ингредиенты, а хлеб получается разный и такой вкусный❤ Ваши видео уроки можно смотреть бесконечно. Чувствуешь настоящий вкус жизни.
I have been watching and watching your videos but I think this one is my favorite. It was a lot of work for you but it shows us EVERYTHING we needed to know ❤ Your method is DEFINITELY the best!! Time is so very precious and it seems to take the hard work out of the bread making.
Thank you so much and God bless you ❤🙏
Thank you so much ☺️ ❤️
@@Ricettecaterina: I’m new in sourdough, but I can tell that the more love you putting in things is what you get back.
Thank you very much for showing us your experiment, very interesting!!
I am a person who finds it difficult to stand up and down so I stretch and fold bread on my lap! I start by putting all ingredients in a large lightweight plastic bowl, mix well to incorporate all flour put a shower cap over and take it to my chair, I have small table next to me I place the bowl on it, I have a jug of water now when an hour has gone by I give it 4 stretch and folds on my lap place back on table 30 mins later I give it another 4 stretch and folds , I give it 4 stretches in all if I want the bread on that day I keep an eye on it and put my oven on 230 temp I take back to the worktop and flour the surface place dough onto the flour a stretch out gently and fold tightly then place in muffin large Pyrex casserole which has already been lined with parchment paper I stitch it tightly then put he lid on I go back about 2 hours later and then cut with scissors and place In oven with lid on. Cook in usual way, it comes out great!! I have a chair in the kitchen I use I always have a timer in case I forget.
I know this is a long chat I just it helps some one out there like me, I like to watch T V while I am waiting ha! Ha ! I make ordinary bread this way also.❤
I can’t understand how the word muffin got in on my chat please ignore!!
Thanks for sharing ❤
OMG! You are an Ikon! how much people like you inspire me! How glad I am that people find strength and the desire to do something unique, beautiful and healthy! I'm sorry that we live in a time when young people are not interested in making handmade things, homemade bread and homemade food, while some people give all their strength to feel a true taste of handmade things. I'm glad you wrote this comment. I wish you health and strength and a lot of desire to continue doing beautiful things! Thank you 🙌🏼☺️
@@Ricettecaterina thank you for replying to my comment, I hope you are well! You made me feel so happy,you replied to me!! You are a gem 💎
Va multumesc pentru această muncă și descriere atit de minuțioasă. Aveți rezultate extraordinare
It's really great. Thank you for everything you've given us in this beautiful clip.
Muito obrigada pela experiência que mostrou. Eu ficava na dúvida também. Mas pelo seu video pude entender melhor como funciona. Sou nova nessa família de fermentação natural e estou encantada e aprendendo muito com seus vídeos .
Дякую, дуже детально пояснили. Найкраще відео на ютубі про хліб. Ваша робота неймовірна
To me there is not much difference. They are all perfect! Thank you so much!
Oh, believe me, they are very different! especially for professionals who always criticize😄☺️
Смотрела не отрываясь. Спасибо, что делитесь своими знаниями. Это очень ценно! ❤❤❤
Большое спасибо за уроки и то что Вы делитесь своим опытом. Это так важно и полезно. Спасибо за все что вы делаете.
Comme toujours : la méthode la plus simple est souvent la meilleure.
Merci d'avoir pris le temps de nous donner toutes ces informations.
Il y a tellement de méthodes proposées sur Internet... beaucoup de complexité... Je pense également que la qualité des ingrédients est très importante ; en particulier pour les farines.
Une très bonne farine T80 de meule avec des blés anciens donne des pains très goûteux...
Merci pour les informations sur la farine que vous utilisez, elles sont les bienvenues ! Les personnes d'autres pays qui lisent vos commentaires peuvent les utiliser comme guide pour une bonne farine, car dans mon pays, la farine s'appelle différemment et elle est différente des autres pays ! Je vous remercie du fond de mon cœur🤗
@@Ricettecaterina j'habite en France à Rouen et j'utilise la farine de blés anciens T80 moulue à la meule de pierre de chez BioCoop. Comme je pétris à a la main, elle devient difficile à travailler et trop collante au delà de 64% d'humidité mais elle donne de très bons arômes aux pains. J'ajoute de la farine de Seigle complète sur meule toujours de chez Biocoop. J'ai essayé quelque fois des farines de blés de population mais les résultats sont plus aléatoires.
Dans mon magasin Biocoop, les farines ont une date d'ensachage pas trop éloignée ce qui est une garantie de fraîcheur que j'apprécie également.
@@williammimart2386 bonjour Rouen et merci pour ces infos
❤ You are a bread whisperer dear. I enjoy watching your videos so much. You make it look so effortless.😊
Hello my dear nice and beautiful sharing
You are amazing baker . You method is simple and perfect results. The other baker show much more complicated recipes for people baking at home . Thank you very much
Просто огромный труд Вы проделали😊Спасибо что делитесь ❤
Здравствуйте, из Израиля. Открыла для себя Ваш канал на прошлой неделе. Ваш метод приготовления закваски, замес хлеба, рецепты и эстетика - выше всяких похвал! Вчера испекла хлеб с тмином и горчицей с добавлением ржаной муки. Я в полном восторге, спасибо!
Liebe Caterina, vielen herzlichen Dank für deine Zeit und Mühe uns die verschiedenen Knettechniken zu zeigen.
Ich wetde in Zukunft auch den Brotteig mit der kurzen Knetzeit verwenden.
Deine Videos gefallen mir sehr gut
Erőlétem és robotgép hiányával a rövíd,könyed dagasztás híve vagyok ! Köszönöm szépen a munkád , hasznos videó!
Have just starting making bread but this was fascinating thank you
Großartig! Einen ganz herzlichen Dank von mir und weiterhin viel Freude beim backen.🙏
This is such an informative video. I think your method of hand mixing produced a bread I would certainly have been proud to put on my dining table :-) I agree that all 4 methods produced lovely looking loaves.
Metoda dumneavoastră este cea pe care o folosesc si e usor si rezultatul excelent!❤
I love watching you. I learn so many more better ways of making bread. Thank you!
Per me sono tutti perfetti 😀 adoro i tuoi video e le tue mani sapienti, i suoni della natura sono un toccasana
Спасибо большое за эксперимент!!! Всегда жду Ваших видео! Очень интересно!👍👍👍👏👏👏🌺🌺🌺🌺🌺🌺🌺🌺🌺
They’re all perfect but my favorite is the one done by handmixer, as much as I like kneading my dough by hand but that mixer works magic sometims and saves time and effort too
Excelente!!! Entendí el proceso y me ayudó con las dudas que tenía.Yo utilizo el sistema de amasando breve.He hecho dos panes y quedaron bien.Siento que necesito llegar a mi gusto . Todo depende de la masa madre y la cocción también eso es muy importante..
Gracias!!!! Un saludo desde Uruguay 🇺🇾😘
Спасибо Катерина!
У вас очень красивый хлеб.
Здоровья вашим рукам💝👍👍👍💐
Благодарю за труд! Действительно, не обязательно тратить все свое время и силы на хлеб, если можно как-то облегчить себе жизнь.
Hi Ekaterina,
I love your Videos and how proud you are of your Country. To be honest- I have never been to Moldova but it's on my Bucket List:)
Your Bread always looks sooooo tasty😋
Greetings from Polish Girl living in Germany ❤
Bom dia. Só descobri os seus vídeos hoje. Sigo você naquelas rapidinhas do RUclips e agora estou a assistir os seus vídeos maravilhosos. Desculpe-me por não saber escrever na sua língua. Sou do Brasil- e estou amando os seus jeito de fazer pães com o fermento natural . Seu jeito é muito prático e de resultado excelente. Estou curtindo muito todas as suas receitas
Hepsi de mükemmel. Demek ki kendimizi fazla yormayacağız. Bizler için bu kadar emek verdiniz. Teşekkürler.
Hello dear Caterina, thank you so much for these recipes, my sis and I are trying them out with much success. We both really enjoy watching and learning. Bless you. 😃👍🏼👍🏼👍🏼🇬🇧
Thank you 😊 and big success for you and your sister 🙌🏼
Восхищаюсь вашей выпечкой, благодарю за рецепты ❤
Very good comparisons with so many sourdough recipes to choose.
That was very interesting. You make some beautiful bread. I don’t think the standard mixer did much better than you’re just a little bit of needing they both look like they’re beautiful breads. All of them are beautiful. I definitely will try your method the standard mixer in the little bit to see what I come up with so very nice. Thank you for taking the time to do all this.❤
Me encantó este vídeo!! Una vez más demostrado que hacer pan no debe ser tedioso, es muy hermoso y relajante, quizá terapéutico ❤️ amo hacer pan
Очень интересное, полезное видео. У Вас прекрасный канал! Жду каждое видео. Спасибо!
This was amazing ty so
Much I’m still trying to perfect your recipe of sourdough bread 🌻🌻🌻
Many thanks for your vidéo. You make it liké a thriller : i'm so curious to see your results but all breads are wonderful. And your kitchen tools too ❤️❤️❤️❤️
Очень всё аппетитно выглядит🍞👍, спасибо за видео, здоровья вашим ручкам🌹
I love and appreciate all your videos, but this one is exactly what I wanted to understand: which method to use to get a really good bread. I have tried a few methods myself and have 3 loaves in the fridge right now. Is the time the dough is in the fridge important? I usually leave them over night, only today I will bake them in the afternoon instead of early morning. Thank you. (PS - love the rooster songs and …no music added. Thank you again)
Говорят, что чем дольше тесто стоит в холодильнике, тем оно больше ферментируется, тем вкуснее хлеб. До 2 суток можно держать. Я пока не пробовала такую долгую ферментацию.😊
Ekmek buzdolabında çok mayalanınca çöküyor. Pişerken yayılıyor
Overnight is enough, I usually have them in 10-11 hours and I have great oven spring
Я пробовала и даже неделю хлеб(тесто) у меня ферментировался в холодильнике . Получается кисло сладкий вкус, но уже не подымается сильно при выпечке @@ГалинаЧ-о2й
What is your fridge temperature?
Hello new friend here I love bread so I came by your channel and click the button and I love how you made this sourdough bread to me not too much difference at all. They all look delicious. It did a great job showing us how to make the bread great job thank you for sharing, stay safe. Enjoy your family and God bless.🙏😋💕🌍
Thank you so much 😊
Wow amazing work and perfect timing because I want to experiment with sourdough bread making. Thanks for making it so easy to understand and choose best method. I will do your method the easy one with not much mixing and will share my experience with you. Warm greetings from Canada
Good luck to you🌞
Έφτιαξα ένα ψωμάκι συμφωνα με τη συνταγή με το λιγότερο ζύμωμα .Έγινε φανταστικό.δεν είναι μεγάλη ταλαιπωρία όπως νόμιζα .Σε ευχαριστώ μου ελυσες τα χερια
Velmi pekne a poucne video. Najme pre tych, co sa rozhoduju , ktoru cestu budu preferovat pri peceni chleba. Velmi Vam dakujem. Povzbudili ste ma.
The last 2 are my favorite - but they're all really nice - great results !
Thanks for a great video. I think this is one of the best sourdough video I ever seen.
Thank you for demonstration. I hope to learn to make my own bread freshly ground flour from hard white wheat berries and barley.😊
It' s very educatif to see your clip. I like much the 4th one which is soft and airy, also the crust is not too thick. How the 4th one reached the optic like the intense kneaded one I don't know. But the less kneaded break is for me😊
I like your bread best. Thank you for sharing all of this hard work with us.
I appreciate your videos. The methods are incredible to watch. Are you able to please 🙏🏻 do a video on the fourth with the stand mixer? As it was just a bit confusing with mixing for different methods. As I have arthritis in my hands and unable to do all the hand mixing, I will be able to do the stretch and fold. The flour I have is 12% in protein is that strong enough.
Thank you for sharing your amazing recipes and method they were worth the time to watch them .
Looking forward to your reply .🌹
Hello! I'm writing here because a whole video is not necessary to explain, it's very simple: pour water into the mixer bowl, the starter - mix a little with a spatula, then add the flour and salt. Start the mixer on low and mix for 5-7 minutes, then increase the speed to 1 and mix for another 25-30 minutes. It is necessary to mix for a long time because it is more difficult to incorporate the flour into the dough in the mixer. That's it! Cover the dough with a plastic film or something else you have and leave it at room temperature. If you wish, you can do several sets of stretches and folds. And let it rise for 4-5 hours or less if it's very hot in the house! Success! 🙌🏼🤗☺️
@@Ricettecaterina it is winter in Australia at the moment, but I have a proving box. Can I put it in the proving if so at what temperature?
and how long for or does it have to double size?
Thanks for replying back. 🙏🏻 🌹
To prawda one te chlebki wyglądają idealnie , lecz różnica jest ogromna w miękiszu , skórce , jak i smaku , każde mieszanie nadaje inny smak bo to pory w miękiszu ich kształt nadaje smak , super filmik 😊
100 %
Love the roosters in the background 🐓
شكراً جزيلاً على مجهودك الرائع
احب متابعتك صباحاً تعطيني طاقة إيجابية ونشاط ❤سؤالي كم مدة الخبز في الفرن؟❤ متابعتك من العراق احبك كثيراً ❤
مرحبًا، أخبزها لمدة 45 دقيقة، أو حتى تنضج جيدًا.
فعلا. عمل رائع. ومفيد جدا حتى للحرفيين
مع إنه كان صعب علي المتابعة
أرجو منك شرح عن الساور دو المستخدم
that is a great experiment! Thank you for sharing this video
Grazie mille x i sottotitoli in italiano sei bravissima e spieghi benissimo complimenti 👏🤗🇮🇹
Замес,качество муки,окружающая температура очень важны,но не менее важно время расстаивания и закваска! В общем важно всё..😊❤ Спасибо Вам за труды!❤! А интенсивный замес,конечно даёт лучший результат,но если хлеб не на выставку,то можно и проще делать,особенно когда нет ещё терпения и навыка!😊❤😅..Весь хлеб хорош!!❤
Благодарю за такой подробный и емкий обзор!)) я делаю хлеб по методу, похожему на ваш последний. Делаю всегда много булок, это экономит мои силы и время. И хлеб воздушный и вкусный 🤗
thank you for sharing this interesting experience !
Mulțumesc frumos pentru video. Metoda ta este cea mai eficienta ca timp și rezultat. O voi încerca și sper sa nu conteze calitatea fainii de la mine din România.
A wonderful calming video to watch and very informative. All of the loaves are wonderful. I love all the wood and glass instead of plastic everywhere too. New subscriber👍
Niesamowity film! Dziękuję za Twój trud.
Hola Caterina pues comparto … tu técnica me parece eficaz y eficiente … sin ruido 😂😂😂 no veo la hora de que se me cumplan los 7 días de mi entrante para hacer mi primer pan 100% natural 😅😅😅😅
Melhor vídeo que já vi 👏🏼 muito bem executado, sensacional demais
Obrigada por compartilhar conosco a sua experiência
Maravilhoso seus pães Obrigada 🤩
Τελειο αποτέλεσμα!!! Για στα χερια σου φίλοι μου !!!!!😊❤❤❤❤
Merci Caterina pour la belle recette . Bravo ! et bon week-end❤❤❤👋🌹🥀🌺💐
This recipe looks delicious! Can't wait to try it at home. Thanks for sharing!👍🤝🔔💚💐🙏🫶⚘️
Ciao Caterina,
Secondo me l'ultimo che hai fatto è stato il migliore con poco tempo poche energie sprecate hai avuto un ottimo risultato
Many thanks for your hard work j. Showing us❤🎉
My pleasure 🌞
Adoro seus vídeos! Aprendo muito com você!
C'est la vidéo que j'attendais pour comprendre les différents processus. Votre méthode est parfaite. Merci pour le partage.
Si j'utilise de la farine intégrale, dois-je respecter la même quantité d'eau et de levain ?
Merci pour votre réponse.
Amitiés de France ❤
Спасибо! Отличный хлеб!
Me parece perfecto el de poco amasado. Muchas gracias por hacerlo tan didáctico fue perfecta tu explicación tambien😊
i not only enjoy watching your baking process but also the equipment used. where do i get those beautiful wooden bowls?
Poetry about bread❤.
I love watching your videos and it's so easy to understand: which to make good bread. I love all your bread recipes and cant wait to make som bread soon because I love bread. Thank you for showing us and the different ways. I love the wooden bowls that you use and they are so beautifully made. Where can we find bowls like those to purchase. I'm from the USA
I agree, your way is the most efficient! Ty
I just chance upon your video! Amazing efforts to share your point. I really appreciate the video as it answers many questions.
Thank you!
Пересматриваю ваши видео как терапию по 10 раз в день 🥹🤍
Спасибо большое вам☺️❤️❤️❤️
Csodálatos kenyerek! Köszönöm szépen, sokat tanultam❤
Muito obrigada por compartilhar as suas receitas.
Could you tell if the long kneading had a better flavor?
They all looked gorgeous!
Me dormí viendo el vídeo, buena terapia 😊😊
Hepside mükemmel görünüyor.Ellerinize emeğinize sağlık.Teşekkürler
Obrigado por compartilhar com todos seus conhecimento e suas experiencias que ficarão neste universo virtual, orientando aos que buscam conhecimento. Parabens pela bela atitude. Bendita seja sua casa e abençoada seja sua família
Это какая то хлебная магия💫потрясающе!🥰👏
Awesome! All look perfectly yummy! You are very talented! Thank you for sharing. I am going to try the easy way :)
Thank you so much for this. Really helpful. Your channel is my favorite ❤
супер спасибо огромное за ваш труд и терпение
Спаси Господи за Ваш труд! Очень полезный урок! Будьте здоровы и Богом хранимы! Если у Вас будет возможность,покажите,пожалуйста,как Вы работаете с закваской,чтоб она в жару не была кислой. БлагоДарю!
Видимо дело не столько в замесе а в суперской закваске🤔
Muy buen video y cada quien que decida por cuál método usar para hacer sus panes,gracias por este fantástico video.❤
Thank you, Katerina! I kind of mixing first 3 methods together 😊. Will try yours own next time. But in this video you use spelt flour, not a wheat on? Thanks.
عمل رائع أشكرك على هذا التفصيل