Ciabatta Bread | Richard Bertinet | Gozney

[@TheScrumptiousSpoon]

Loving the focus on biga fermentation for this ciabatta! The 24-hour rise really makes a difference in achieving that airy crumb and depth of flavor Can't wait to try this technique with my next pizza dough!

[@cerisen]

Magnifique recette un plaisir de vous regarder travailler la pâte merci

[@user-vc1nt1kp2n]

I see Bertinet, I click

[@estonian44]

same, seems like Gozney have all the llegends

[@nma4421]

Riccardo Bertinetti, that one makes you italian :-) Good job!

[@nata.galvez.m]

😄

[@gkhaled1]

Thanks for the re-upload. The ingredients in the video look right now

[@Selene_M3]

Watching this having just got the Arc XL. No embers and no steam injector😢. Didn’t stop me making the Chocolate Babka.

[@dominik4ward]

he is saying 5g yest and in the recipe its 2g.... :/ what is the correct amount?

[@deadbushmasterz8823]

Curious as to the reupload

[@WzKy]

his wee grey nob was hanging out in the entire first upload

[@PerErikKarlsson]

Why the reupload?

[@AnimatorsatWork]

I’m seeing there are some discrepancies between the recipe in the video and the recipe on the website so I’m guessing they got the recipe in the video wrong and they’re updating the recipe on the website soon?

[@Rye_d_baker]

I couldn’t see the written recipe.

[@gchomuk]

Biga Recipe @0:15 : 180 g. Water 2 g. fresh yeast 175 g. 00 flour 175 g. Strong bread flour Ciabatta recipe @ 2:16 : 360g water All biga ferment 225g 00 flour 225g strong bread flour 10g fresh yeast 50g olive oil 15g salt

[@Rye_d_baker]

@@gchomukthank you chef. That’s very kind of you

[@schorschlborschl3546]

the recipe on your website is off, flour to liquid ratio is not right. your biga is more like a poolish (1\1)

[@BetMadBread]

What do you mean? Both in the video and the recipe it's 1 to 2 water to flour. It even looks really dry when he's making it in the vid? You can't bring a poolish together on your board like he does.

[@jaytorr6701]

That's not a biga though.

[@BetMadBread]

It is though.