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Thank you for this video! A couple of questions. First, I know you said to use non ultra pasteurized milk and cream. Did you use this or raw milk in this video? Even with non ultra pasteurized I seem to get very little curds. Also, did you use a pizza oven or a regular oven?

Hi whats the longest i can leave the dough in the fridge please.

From Poolish making to overnight refrigerate to kneading every hour- lots of time after you will get that fresh smell of Ciabatta! Now I more appreciate this bread when buy from local bakery :) To make this not difficult. Just amount of time to get the end result!!

1st time I made this is waS perfect. I've been trying to recreate it ever since! My dough always seems to be to wet. And certainly doesn't puff like the video or even close to my 1st one. 😅

Mind the children around the hot oven😅

Been obsessed with trying to recreate CAVA at home and this is spot on! THANKS FOR THE UPLOAD!

You don’t let it sit on counter for 4-6 hours before refrigerating it over night?

I recommend adding diced tomatoes at the end and add sea salt

Miss hearing the children playing in the background😊

I followed her technique, covering the bowl with a cloth in the fridge for the cold rise, and the next day the top of dough was hard and crusted over. Being a seasoned pizza dough maker, I should've known better and used saran wrap or a lid. I guess using the cloth fits the trad-wife aesthetic of this video, but it's functionally a bad idea and kind of dishonest.

thank you for the recipe! this is one of the best and easiest pizzas I have ever tried. but my dough turns out sticky and every time I increase the amount of flour, i am still trying to figure out what I am doing wrong even though the pizza turns out great

Cold butter chunks

Wow! Great Video. So helpful. Thank you!

👍👍👍 I started with 3 thumbs up . Such a great and helpful video ❤ I'm a new subscriber ... I'm looking to bake my first sourdough bread 🤞 But couldn't find a good shorter video to see the process. What else I'd like to see is how long you rested the dough between each fold Many thanks for your great channel ❤

subscribed because your videos are shorter than the others.

Hi how to substitute egg

The dough is too moist and sticky despite following your instructions.

This is by far the easiest and most delicious way to make crust! After making this dough a few times, nothing comes close. Also, if you do not have Ali's Pizza Night cookbook, please do yourself a favor and get a copy; simple wonderful!

PREPARE CONTAINER 1ST □ Oil large tupperware FOR THE DOUGH: □ 375 g water (or less, see notes above) □ 100 g sourdough starter, active and bubbly, see notes above □ 10 g salt □ 500 g all-purpose or bread flour

Thanks for the recipe Alexandra, this is the first sourdough loaf I have ever made. It is sitting for the day but it looks good! Question that no one seems to talk about is whether your timing and temperatures are for a convection oven or just regular? I can use either but it just seems that convection would make more sense, but then I need to question the temperature stated and also the time. Is there something you can comment about those oven options?

INGREDIENTS 210 g (1.5 heaping cups) unbleached all-purpose flour 7 g (1 1/4 teaspoons) kosher salt 56 g (1/4 cup) softened butter 100 g water (1/3 cup + 1 tablespoon) 100 g (1/2 cup) sourdough starter I scrolled through a lot of pages on the website to FINALLY get the ingredient list

Did anybody else get a gross sticky mess? I did both the slap n fold and using a rolling pin and bench scraper and it seems like no matter what it’s sticky and lumpy and never nice like in the video? The first time tasted great just not proofed well

have you tried scoring the bread? if yes, would you suggest it?

Love the family sounds in the background. Highlights that cooking/baking should be fun and for family.

Strong flour with at least 14% protein is a MUST for this hydration and handling.

We would have loved to use your recipe but the kids in the background - sorry but some people really don't care for it but they're not brave enough to say so.

Disagree. DO make this amazing easy fast bread. I’ve made countless times no issue. I’m not a baker at all. Friends now make. Even taught two guy friends to make who don’t cook or bake. It gets wolfed down. Thanks for a great recipe.

I LOVE this bread. So easy. I get to use my mom’s vintage pyrex bowls. Have also used high end pretty design loaf pans. Gorgeous finish & taste. Reviews: we didn’t sit down just ate the whole thing. I have more reviews but out of room 😄

Hey Alexandra! what was the oven temp and the baking time? I didn't see it in the video

Amazing!

What I have done with this recipe is change the amount of water that is added. I convert it to a 60% hydration overall, that includes the starter. I use 100 grams of starter which is 50 grams flour and 50 grams water how's the starter is 100% hydration. So I use 450 grams of strong bread flour and 250 grams of water and this seems to work for me. It gives me quite an airy crumb and my loaves rise upwards rather than outwards. This I think is a good starting point if you are struggling with high hydration doughs and you can add 10 grams of water each time you bake until you get to the hydration that you are comfortable with. Also if your schedule allows you can do an extra couple of stretch and folds I hope this helps people👍

I think your fermentation and starter is on point here. I fold exactly the same but I'm struggling to get anywhere close to your bread. My starter never seems active enough and only manages a weak rise of twice size.

Hi Alexandra, I'm Joe, please can you tell me the type of flour you use for this bread recipe and protein content percentage?

This is a fantastic recipe. Thank you so much for posting it. Almost daily I use 1/2 the ingredient amounts in the video and bake 2 mini loaves in approximately 7" x 4" foil pans. Each loaf weigbs around 7 - 7.5 ozs. Absolutely delicious (especially with good soup or gravy!)

Would u say that u are baking at the same bulk time as a loaf or is ciabatta baked slightly over proofed?

I used this recipe and it made a HUGE difference in my sourdough! Making some to gift my family now!!

Good video, thank you. Just one question, why do you put the bread on the lid of the Dutch oven and then the body on top of that instead of doing it the other way?

Well done.

This bread is amazing ❤ I won't ever use another recipe again.

I unexpectedly really enjoyed all of the glooping sounds. Thanks for the recipe!

I make this bread every week and give a loaf or two to my best friend. Her family absolutely love it, whether I use the glass bowls or even put in a loaf tin. Thanks for a very easy recipe xx

how much does that dough weigh? Trying to figure out if this can work on 14"x14" pan? thanks

So simple, yet so right! Thanks so much! Is it okay to make them smaller for mini pitas, or bigger for mega pitas?

Turned out absolutely perfect, first try. Thank you!!!!

Can I freeze the bread? If yes, for how long?Thank you! I’ve been making this bread for a while and it’s perfect each time!

Love this recipe

AMAZING! Thank you for sharing! - I feel like 00:02 - 00:37 is all we really need. Everything else can be altered.

Is the cover between stretch folds a shower cap? Or cloth with no plastic

made this succesfully a few times and suddenly the mixture lookscreamy after 2hrs -can it be my yeast -it is not bubbly

So I tried the quick version of this and it failed. It rose the first time and stayed kinda lose the 2nd and after it cooked it was dense and doughy, not light and fluffy 😭