Holen Sie sich in 1 Stunde das PERFEKTE italienische Brot ohne Kneten!

Comments · 3.2K

• SE

  @search2learn776 · 1 year ago

  575 grams of flour, 375 grams inside the glass mixing bowl, and 200 grams outside the glass mixing bowl 😂

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• HA

  @HarveyCohen · 1 year ago (edited)

  2 hours 50 minutes, plus time to mix, fold, shape, and bake. Perhaps 3 hours and 30 minutes total. So what is "Get the PERFECT Italian bread in 1 hour without kneading!"???

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• LI

  @lilidiaconu9910 · 8 months ago

  1 hour on what Planet!!??!!??!!??what happened with honesty??

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• GE

  @GesimaraAparecida · 1 year ago

  São 16 40 da tarde amei sou de Goiânia Goiás Brasil sou gesimara

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• DA

  @daleweihrauch1370 · 1 year ago

  I am from the USA and am retired, but I live in the Philippines with my wife. I do enjoy making bread. The fun part is even if the bread doesn't turn out, we just eat the mistakes. My nieces and nephews think it is fine no matter.

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• HE

  @HELLENICPRIDE100 · 1 year ago

  Patience is the key....Greetings and best wishes from Melbourne, Australia. I love baking bread and will be sure to try this recipe.....Thank you!

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• ED

  @edmarabertsch · 1 year ago

  Österreich  Vorarlberg und ich liebe Brotrezepte 🎉

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• AN

  @angelataylor1782 · 4 months ago (edited)

  Guten Tag, &nbsp;I am from New Zealand and love making my own bread. &nbsp;I will definitely try this one and I LOVE the music you chose. &nbsp;Very gentle and believe it nor not, our mood, the music we play, the warmth of the room and the love we put into making our own bread makes a lot of difference to the outcome of the bread. &nbsp;Bread making by hand is great therapy and very rewarding. No nasty chemicals go in, all good ingredients. &nbsp; <br>If it takes a longer from putting the ingredients together to mixing, rising then baking, it&apos;s well worth the effort. &nbsp;I only count the mixing, and the baking in my timing because the rest of the time while it&apos;s rising I do other things, but the oh so pedantic critics in the comments have counted the whole time from mixing to coming out of the oven and call her a liar. <br>What miserable people they must be, always looking for the negative, but they are not forced to make it anyway. &nbsp;Also folding dough is not the same as kneading it. &nbsp;It is gentle and doesn&apos;t stretch the gluten as much as kneading, this is why it has the holes in it and makes it different to normal &quot;bread&quot; which is kneaded. &nbsp;Please be respectful of those who are making these videos and sharing their methods of baking or cooking. They do their best and many new cooks have learned so much from them.

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• AL

  @AlmAlm-r8c · 1 year ago

  ❤❤❤❤❤. &nbsp;تحية من الجزائر اروع خبز لكن عندنا في الجزائر انواع كثيرة من الخبز حسب المناطق المتعددة في بلادنا

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• LA

  @LA-iu8rv · 1 year ago (edited)

  We always put the water or WATHEVER liquides FIRST IN the bowl and then put the flour . That way, the flour doesn&apos;t stay in bottom of the bow to long and take more time to blend and doesn&apos;t leave lumps in the dough like in your bowl! &nbsp; People&apos;s with only a little experienced know this ? &nbsp;Note: &nbsp; &nbsp;This in fact its ciabatta bread....you need to hydrated more while baking in the oven to make a crusty crust a little hard....Spraying water before and when you put in the oven... &nbsp;And one more thing, &nbsp;it need more fermentation to give the bread that incredible taste we all love....Put your dough in basket breads and put in the fridge and bake the next day or you can go to 48 hours....

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• LU

  @luciamachado8530 · 7 months ago

  Thank you so much for cheering with us this recipe from Ontario Canada look soo good and delicious

• FI

  @filizsaracoglu670 · 1 year ago

  Uf uf bayılırım taze ekmeğe kokusunda davet var çok havalı kabarcıklı elinize sağlık🇹🇷🤗

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