Hey it was great advice that flour is the bomb, again thank you 🙏 for that, I will certainly try out the honey instead of sugar - we have great honey here in Greece 😋

Hmm, but you can actually kill micro organisms with honey (you can use it as a sterilizer for wounds), so I'm not sure if that is a good move. Since the yeast consumes the sugar, it does not matter in which form it comes.

I am using Blue Agave Nectar instead of sugar or honey with amazing results.

@@gregbridwell1351 i will try - thanx :)

Great advice with the Manitoba flour! Huge difference!! Thanks from many of us!

Gluten is an amazing thing and oh yes it certainly does!

Hahaha well apparently we have many things to Thank Jordi Nomen for.

Great to hear and it is a great bread, love to make it, just seeing the development of strength on the dough is amazing. Stay tuned we upload new episodes twice a week.

Hey Chris thanks great bread and is is fun to see how the dough gets stronger and stronger 😉

Glad you liked it - the crust is amazing 🤩 stay tuned we upload episodes twice a week.

You are so very welcome 🙏 great bread, trust me - stay tuned we upload new episodes every week!

Thank you 🙏 so much for your comment that means the world to us - you will see a big difference with the Manitoba also if you make pizza soon we have a new pizza video coming up where we use Manitoba with a Poolish preferment the crust is unbelievable. I hope to be able to semi retire soon and focus more on cooking videos it is my hobby so aiming in that direction 😁

How did it go with Manitoba ? Very nice hobby making bread and pizza dough.

@@Lou-Lou8343 I'll be making some right after Easter. Keep you posted!

Thanks for watching 🙏 It is a great bread, we have made it many times since we discovered this recipe, flour with high protein content then it can not fail 😉 stay tuned we upload new episodes twice a week!

The only question that I have is flour. Any bread flour should work? I don't have access to the flour you used here in the U.S. Thank you :) @@cuttingedge.cooking

@@TheRomi34 Flour is the important part for success - brand is not important but you need a type 00 flour which means it is very finely milled. King Arthur has one and also Robin Hood, look for the highest protein content you can find, the higher the protein content the stronger the flour and can take more hydration - Caputo can also be found in the US but not sure if it is in every state. Caputo Manitoba is made with a US wheat. Try to look for 13% or higher then it will work out fine. Let us know how it works out 😊

Thank you so much for taking the time to get back to me! will do :)@@cuttingedge.cooking

Hello there. I used the King Arthur flour and followed your recipe! It was wonderful! The only thing is the temprature and baking time I had to adjust a bit. Now I am making it today again using a different oven than normal we'll see how it turns out. Thank you so much for sharing!! :) @@cuttingedge.cooking

Hi thanks for watching 🙏 yes you can use any strong flour as long as it is type 00 and have a high protein content, preferably above 13 % King Arthur bread flour will work if you can find that in Canada. Stay tuned we upload new episodes every week 😊

Great that sounds like a solid plan and I am sure going to give this a try, also I am sure the rye gives both flavor and texture, one thing I have started to do in basically all my bread recipes is adding bakers enzyme about 2-3% of the flour weight in enzyme powder, it gives better crust and extends the shelf life of the bread quite a bit. I would love to see pictures you can send to cuttingedgegr@icloud.com 😊

Hey thanks for watching 🙏 I will most certainly look that up, 16% I gotta try that out - stay tuned we upload new episodes every week 😊

Thanks for watching and yes it is great bread once you have the right flour, as mentioned in the video we used Caputo pizza flour the first times and they were "okay" but with the Manitoba it's a whole new level. I just did some the day before yesterday and went for larger loafs using 800 g flour to make 4 and I let them rise longer after shaping and got a more airy crumb. Certainly you can shape them baguette style or other so they fit for steak sandwich for instance - just be carefull if you bake different sizes together you will need to monitor and take the small ones out earlier. Stay tuned we upload new episodes twice a week 😊

Hi please do let me know about the amount of sour dough starter I am curious, also to the idea of adding some Rye. Regarding the brewing thats a coincidence because we have actually bought a small distillery as we want to experiment making our own Gin, whiskey etc. I might actually look into the beer making also. Keep us posted on the bread if you get a good result we will try to make an episode with this variation 😊

The rye addition and sour dough starter was a fail. I believe two things contributed to the fail. I think the ratio of rye to the manitoba flour was off and the second thing could be my starter wasn't ready for prime time. ill need to do a retry after my sour dough starter is stronger. @@cuttingedge.cooking

@@gregbridwell1351 possibly but I still believe a certain amount of rye will improve the texture / taste ( not that it is bad in the original ) but yeah I can see if the starter is not at it’s prime yet then it will probably not rise enough and build strong enough gluten network. Keep me posted

Agree fully, this is a gas oven and it works okay with this bread due to the high hydration but if I do regular Ciabattas or French Baguettes then I have a cast iron pan in the bottom of the oven while preheating and when the breads go in I pour in hot water to that pan it keeps the humidity high for the first part of the bake, that works like a charm. We used that trick in this episode: kzfaq.info/get/bejne/g8uZn62Ty5q6gZ8.htmlsi=p1_JfeItVtm8MYDm

Hey thanks for watching and fully agree with your point on the sugar, they yeast needs to wake up, you can go without but then I have found that it works best with a poolish or biga that have fermented overnight but usually I just go with the sugar and bake the same day. Stay tuned we upload new episodes twice a week 😊

Well unfortunately it is not a convection oven so it was 250 over/under I am though looking at upgrading with a deck oven in the near future 😁when my wife approves the budget 😂😂

Hi thanks for watching 🙏 We buy Caputo online and for this we use the Caputo Manitoba. You can also get it done using Caputo Pizza flour type 00. I know it is available throughout Europe and US but probably you will have to search online who carries this flour. It is worth the effort because it is by far the strongest flour you can find and it elevates Ciabatta, Pan de Cristal or Pizza and gives a much better crust and texture. Stay tuned we upload new episodes twice a week 😊

Hi and thanks for watching 🙏the box is 36*25*15 cm / 14*10*6" and it fits perfect for the purpose, the height could easily be 10 cm / 4" instead, that would actually make it easier to get the dough out. Stay tuned we upload new episodes twice a week 😊

Hi thanks for watching 🙏 I use lukewarm water and then it takes abt. 8-10 minutes as soon as you can see good bubbles you don’t have to wait further if by 10 minutes you have no action then the yeast is not good. Stay tuned we upload new episodes twice a week 😊

@@cuttingedge.cooking Yeast really does not like me, whenever I want airy and lots of rise, I get almost none. In this case I waited 2 hours for the yeast to show any bubbles and froth and NOTHING. So I used it anyway and it worked for doing great pizza, not especially airy of course, but it worked, it took forever to finally rise (almost 24 hours) so I would think the yeast was not dead, but yeast is really tough so far, so far no matter what I do, the blasted yeast does not rise properly and nicely how it should and most of my experiments end up with a dense brick of dough. Thank you for the feedback, I now always use the luke warm water with sugar and yeast to check out what the yeast is doing, it is a good way to see if the yeast is happy and active or lethargic and dead. This is taking dry yeast that is just bought. I grew up in Germany and got raised on amazing bread, now I live in the USA and even in California, amazing bread is impossible to get and the second quality, which is not so good is super expensive (10 dollars for a loaf of 1 pound, which is insane), then of course normal bread in the USA (packaged in plastic bags and full of preservatives, soggy and soft, no crust, pumped full of sugar) is really disgusting to me, so I figured the only way would be to create my own. The open crumb of a pan cristal so far the holy grail for me that I have never ever been to reach, even trying for years.

Hi thanks for watching 🙏 well the stones are there to retain heat and the bread is only on baking paper to be able to load them with the pizza peel, if the hydration was lower, Ciabatta 80% or so, I would probably load them as a pizza and slide them of to the stones only using some coarse Semolina, but since this is 100% hydration it is just safer to slide them on the baking paper. Stay tuned we upload new episodes twice a week 😊

Hi thanks for watching. Yes absolutely, it will give great flavour to this bread for sure, it could also be done with a poolish prepared the day before, we are going to do this with sourdough starter also, in a coming episode. Stay tuned we upload new episode twice a week 😊

Hey thanks for watching 🙏 well no, not yet it is on our list of episodes to do - I am sure it will give even better flavor and texture - Stay tuned we upload new episodes twice a week 😊

Hi thanks for watching 🙏 well it can be tricky, what kind of flour are you using it is critical that the flour has a very high protein content and is milled to 00, let me know so we can figure out why 😊