I’ve watched chef after chef videos to make bread. Some spoke French and some talked through every step, no good outcomes. I come to this channel and a mom showed me without any talking. Best results I’ve had making bread. Trust in moms!!!!!
It's literally the same steps in every video french, italian, american. All about the same. Sounds like you just get confused easy lol. BTW this cibatta is eh. Who wants a super white cibatta like this. Not I
I just found you after months of failure at sourdough. Finally success. Gosh I hope you’re still baking because you are a gift to all of us. Thank you.
I’ve watched this video probably 30/40 times and made this ciabatta like 5 / 6 times in the time span of like a week and a half, my husband is super impressed and now I have it down by heart, it only gets better and better with every timeout make it, also I doubled the portions by now , (it goes too fast) thank you so much for this simple delicious ciabatta recipe 👌🏻👌🏻👌🏻
I barely have enough free time in a day to even watch this video all the way through, let alone actually make the bread, but I sure did enjoy watching what I could.
Thank you for this! I lost the recipe I used about 10 years ago. After trying several "quick and easy" recipes,. I was disappointed withe results. Finally settled on yours because I liked the texture of the crumb in your photo. It worked perfectly, and is super delicious!!
your videos are amazing. I'm learning so much more from watching you work with and shape bread dough than I ever have reading recipes. and I get so inspired by all the ways you use up your CSA veggies!!
Made this a couple of days ago from the recipe on the website without watching the video. It tasted great but wasn’t ciabatta, it didn’t have the big holes it’s supposed to. I’m on my second try now, reduced the water and, most importantly, watched the video! I can see all the ways I went wrong, and this second attempt looks much more like the video. So, just have to wait half a day and we’ll see what happens… wish me luck!
Thank you for the video. It's an awesome one! Concise, informative, and right on topic without extra words. Chiabatta turned out exactly as you've shown. Great result from the first attempt! Used bread flour and dry yeasts, followed your instructions, and had everything measured out precisely in grams. Delicious bread with simple ingredients was gone within the next couple of hours. It does take some time for proofing, but the result is 100% worth every minute. Tried several quick recipes before - they were not even close. Respect, like and subscription from me!
I currently have a batch of you sourdough ciabatta going! I’m so excited 🤤 The recipe is very similar to this. What you seemed to have created is like an active starter without having a sourdough starter! Very interesting!
Exactly! I like the potential of this "poolish" idea for other sourdough bread recipes - it might allow those people intimidated by sourdough to get similar results without having to maintain a starter.
lol, how delightful. halfway though the video life gets in the way as child interrupts. classic stuff that happens in every family and makes things real lol. hey thanks for making this video. i had always wanted to make my own ciabatta but it always looked too difficult and time consuming. your video has dispelled all that, and made it look simple and frankly, a bit of fun, and im keen to give it a shot. thanks so much. god bless.
Милые женщины , я многое не поняла . Мне язык и написание не понятно . Кое что , поняла всё равно . Вот не поняла , ставит ли она тесто в холодильник . Я так поняла , что ставит . Подача рецепта просто изумительная и самое главное очень интересная и ловкая работа с тестом . Очень всё профессионально и уверенно .Смотреть приятно и я в восторге ! Всех благ этой семье и здоровья ! Подписалась , лайк и сохранила рецепт .❤
do you have any tips on why my dough is so sticky? i did everything you wrote down. I don't know if my flour is bad or what. I use all purpose flour. it keep sticking so much that i can't even work. every time i do this it gets all over my hand and i end up washing them off so i basically trash like 1/3 of the dough
You probably need to use bread making flour which has more protein, that would also affect how sticky your dough is. You need a protein level of 12-13% in your flour.
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!!
Quick Question: Instead of cold fermentation 12 hours fridge, can I let it ferment in room temperature (20°-22°) for a few hours (4-5 hours for example) ?
Thank you for sharing this recipe and your techniques! I'm currently making the recipe as per the website recipe, and for the poolish, I used *all-purpose flour* as listed instead of the *bread flour* you used in this video... so far the dough is.... very liquidy/hydrated and difficult to work with, almost like sourdough breads I have made. I weighed all my ingredients, with the exception of yeast. I do have small hands... but the slap and fold technique is neigh impossible, the dough tears apart instantly. Re-watching this video, I am almost shocked at the structure established after the first 30 minute rest and it seems to have much less hydration too, in comparison to mine. I will still finish this recipe, but will likely reduce water next time as suggested in the FAQ. But, as I came here from your website, and I'm sorta confused. For the poolish/sponge, are you meant to use *bread flour* or *all-purpose flour* ? On the website, it says to use *all-purpose flour* , but here it says *bread flour* . What kind of bread flour do you use? Is there a protein % included with it? I am using King Arthur at 12.7%.
Very nice video! The bread came out great. When you say 360 grams of water do you mean 360 milliliters? Metric liquid measure is usually in ml. But it was pretty close using grams, it's the same as 1.5 cups US measure. Also the dough was quite sticky throughout, stuck to my hands and the bowl. But it was fine. Thanks for a great recipe.
Could you tell the brand of your bread flour? I'm doing exactly as you are doing in the video but after you add water and start massagin in my case the flour is too sticky yet
Hi!! About the fridge 12h hour process, is there any problem if the time goes beond 12 hour? Because i work like full time job and can't take the dough in 12 hours
Thank you so much for your recipe. I've done everything as you have shown in the video. Step by step. But unfortunately the crust of my bread is hard as a bone! Any suggestion?
is it the light because that first part where you mix it with the water before waiting 3 hours mine looked a little dark, maybe I put a little too much yeast?
Hiii I was wondering if my dough isn't as stretchy by the last set (in the span of 2 hrs) should I continue working the dough until it reaches that consistency or go on to the next step?
I love your video and the website! By the time of this comment i'm in the 3rd folding phase. Why it doesn't stick to your hands so much? I wet my hands and it sticks if i touch it more than twice without wetting again.
Good afternoon, today by chance your channel came out and I liked the way you make the Ciabatta ciabatta, please, the flour you use, how many proteins does it have, cordial greetings from Úbeda Jaén Spain
As usual, I follow the directions using a digital scale. The dough is always way too wet even after the resting. I am frustrated because after all the proofing, when I have to stretch and fold, the dough is like wet glue, coating my hands. Not at all like the dough in the video. Please help!
I know your comment is from some time ago... but I am having the same issue. Were you able to resolve this issue/re-attempt? What bread flour are you using? I am using King Arthur at 12.7% protein
Hi , im in the process of making your bread recipe, in your video during the stretch and foldss, theres air bubbles in your dough, i do not see any in mine, what do you think went wrong?
Your method is very easy to follow and the results look great! I have 2 questions: How long I can keep the poolish in the fridge and it will be still usable? What's the best way to keep the ciabattas fresh after baking? :)
По-моему, в течение 24 часов с постановки в холодильник тесто лучше запечь. Поставили в холодильник, промежуточное складывание через 12 часов, потом ещё похранить в холодильнике, ну и печь. Лично я дольше суток не держала. На закваске, наверное, можно дольше хранить, но это не точно.
Your video was very easy to follow I attempted your recipe. My loaf was hollow as well, but flavour amazing. I did have a wetter dough , could this have been the problem or should I have allowed the dough to prove for more than 2.50 hours cheers Antoinette.
Look at your flour package, what's the protein content percentage? You need at least 14% for this. If such flour is unavailable to you, put less water, around 50g less if your flour is lower than 12% protein.
![Twenty One Pilots - “The Line” (from Arcane Season 2) [Official Music Video]](http://i.ytimg.com/vi/E2Rj2gQAyPA/mqdefault.jpg)
I’ve watched chef after chef videos to make bread. Some spoke French and some talked through every step, no good outcomes. I come to this channel and a mom showed me without any talking. Best results I’ve had making bread. Trust in moms!!!!!
Fr😂❤
It's literally the same steps in every video french, italian, american. All about the same. Sounds like you just get confused easy lol. BTW this cibatta is eh. Who wants a super white cibatta like this. Not I
Well, I 'm Italian and Ciabatta is not supposed to be super brown. I haven't tried it yet but it looks like an italian ciabatta to me.
I just found you after months of failure at sourdough. Finally success. Gosh I hope you’re still baking because you are a gift to all of us. Thank you.
I’ve watched this video probably 30/40 times and made this ciabatta like 5 / 6 times in the time span of like a week and a half, my husband is super impressed and now I have it down by heart, it only gets better and better with every timeout make it, also I doubled the portions by now , (it goes too fast) thank you so much for this simple delicious ciabatta recipe 👌🏻👌🏻👌🏻
Love the kiddo noises in the background. Always think how lucky they are to have all that beautiful food!
Thank you, Carlie :) :) :)
I think this is the BEST bread I’ve ever seen. She’s not even talking! Amazing skills. Mums can do everything cant they! :)
Thanks for the nice recipe and for not putting any music and bs. Just the way you do it. Clean and nice!
I agree.
Excellent video. Very clearly demonstrated and no yammering required. Brava!
I barely have enough free time in a day to even watch this video all the way through, let alone actually make the bread, but I sure did enjoy watching what I could.
I was thinking the same thing! I would think one would have to stay at home all day to accomplish all that!
Thank you for this! I lost the recipe I used about 10 years ago. After trying several "quick and easy" recipes,. I was disappointed withe results. Finally settled on yours because I liked the texture of the crumb in your photo. It worked perfectly, and is super delicious!!
your videos are amazing. I'm learning so much more from watching you work with and shape bread dough than I ever have reading recipes. and I get so inspired by all the ways you use up your CSA veggies!!
So nice to hear this, Megan! Means a lot :) :) :) Thanks for writing.
Delish! Wowza that’s a process. So soothing to watch you work.
🥰🥰🥰🥰
Made this a couple of days ago from the recipe on the website without watching the video. It tasted great but wasn’t ciabatta, it didn’t have the big holes it’s supposed to. I’m on my second try now, reduced the water and, most importantly, watched the video! I can see all the ways I went wrong, and this second attempt looks much more like the video. So, just have to wait half a day and we’ll see what happens… wish me luck!
How did it turn out? Did you reduce the water quantity that she has in her recipe?
Great work 👍 your dough handling skills are so impressive 👏👏👏👏 the bread is beautiful.
I’m soo hungry!
Thank you
Patricia
Thank you for the video. It's an awesome one! Concise, informative, and right on topic without extra words. Chiabatta turned out exactly as you've shown. Great result from the first attempt! Used bread flour and dry yeasts, followed your instructions, and had everything measured out precisely in grams. Delicious bread with simple ingredients was gone within the next couple of hours. It does take some time for proofing, but the result is 100% worth every minute. Tried several quick recipes before - they were not even close. Respect, like and subscription from me!
The best ciabatta bread recipe!
OMG! Beautiful and looks simpler than most recipes!
This looks absolutely amazing!! I have to try your method!
I currently have a batch of you sourdough ciabatta going! I’m so excited 🤤
The recipe is very similar to this. What you seemed to have created is like an active starter without having a sourdough starter! Very interesting!
Exactly! I like the potential of this "poolish" idea for other sourdough bread recipes - it might allow those people intimidated by sourdough to get similar results without having to maintain a starter.
lol, how delightful. halfway though the video life gets in the way as child interrupts. classic stuff that happens in every family and makes things real lol. hey thanks for making this video. i had always wanted to make my own ciabatta but it always looked too difficult and time consuming. your video has dispelled all that, and made it look simple and frankly, a bit of fun, and im keen to give it a shot. thanks so much. god bless.
First-time i satisfied my ciabatta,thank you so much🎉
Hello . This is a true work of art. Thanks for sharing with us. 👍🏻🙏😘🇺🇦
A work of beauty. Thank you.
Wow, you’re really pro. This is fabulous bread.
A thing of beauty to watch!
Womenly efficient and it looks delicious thanks!🙏🙏🙏
Best video i’ve seen of bread making
I’ve made it twice now. I’m going to have to start having a batch always going since it takes two days to make!
That’s fantastic. A lot of work, but it looks delicious!
Bravo! Professional! ❤
❤️ it! ….add some balsamic vinegar to the olive oil 👍👍👍
Thanks for the video! The best bread recipe 😍
Yum. Good job.
Looks absolutely incredible. Thank you for sharing
Милые женщины , я многое не поняла . Мне язык и написание не понятно . Кое что , поняла всё равно . Вот не поняла , ставит ли она тесто в холодильник . Я так поняла , что ставит . Подача рецепта просто изумительная и самое главное очень интересная и ловкая работа с тестом . Очень всё профессионально и уверенно .Смотреть приятно и я в восторге ! Всех благ этой семье и здоровья ! Подписалась , лайк и сохранила рецепт .❤
It looked amazing
Amazing skills the best videos on planet bread thanks
Looks amazing! Question: is traditional ciabatta as soft as yours came out or crust is harder?
do you have any tips on why my dough is so sticky? i did everything you wrote down. I don't know if my flour is bad or what. I use all purpose flour. it keep sticking so much that i can't even work. every time i do this it gets all over my hand and i end up washing them off so i basically trash like 1/3 of the dough
You probably need to use bread making flour which has more protein, that would also affect how sticky your dough is. You need a protein level of 12-13% in your flour.
Amazing👌 specially the nice big hollows 👏👏👏👏 Thank you🌹🌹🙏🌹🙏
It looks soooo delicious 🙏🌹
AMAZING GOOD JOB ALWAYS THANKS FROM AUSTRALIA
Very beautiful!!
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!!
Quick Question: Instead of cold fermentation 12 hours fridge, can I let it ferment in room temperature (20°-22°) for a few hours (4-5 hours for example) ?
Thank you for sharing this recipe and your techniques!
I'm currently making the recipe as per the website recipe, and for the poolish, I used *all-purpose flour* as listed instead of the *bread flour* you used in this video... so far the dough is.... very liquidy/hydrated and difficult to work with, almost like sourdough breads I have made. I weighed all my ingredients, with the exception of yeast. I do have small hands... but the slap and fold technique is neigh impossible, the dough tears apart instantly. Re-watching this video, I am almost shocked at the structure established after the first 30 minute rest and it seems to have much less hydration too, in comparison to mine. I will still finish this recipe, but will likely reduce water next time as suggested in the FAQ.
But, as I came here from your website, and I'm sorta confused. For the poolish/sponge, are you meant to use *bread flour* or *all-purpose flour* ? On the website, it says to use *all-purpose flour* , but here it says *bread flour* .
What kind of bread flour do you use? Is there a protein % included with it? I am using King Arthur at 12.7%.
Perfect and delicious 😋
Very nice video! The bread came out great. When you say 360 grams of water do you mean 360 milliliters? Metric liquid measure is usually in ml. But it was pretty close using grams, it's the same as 1.5 cups US measure. Also the dough was quite sticky throughout, stuck to my hands and the bowl. But it was fine. Thanks for a great recipe.
If it was sticky I think you should off added flour to your hands and that usually helps
grams and millilitres of water is the same :)
Mercy!
my dough is very sticky and mild, is that ok ? should i work with it like this ? should i add more flour ? the ciabatta is very good at the end
Amazing. Thanks for the very excellent instructions.
It takes forever!
Could you tell the brand of your bread flour? I'm doing exactly as you are doing in the video but after you add water and start massagin in my case the flour is too sticky yet
Beautiful!!! 😋😋😋
Hi!! About the fridge 12h hour process, is there any problem if the time goes beond 12 hour? Because i work like full time job and can't take the dough in 12 hours
Amazing! How long could you keep in the fridge before you bake it? Like could you go 3 days cold ferment and then bake?
Fantástico. Gracias🌺
Thanks for your video, and I think he's done with La Crosse ;)
Looks Amazing!!!
Merci pour cette belle recette et bravo👏🏻
Je n’arrive pas à trouver la liste des ingrédients en Francais 😢 ???
So good I licked the screen😂
i look forward to trying this. I just bought your book!
Oh thank you! Hope you love it and the ciabatta, too :) :) :)
Nice
wht flour did you use?
Is it a must to keep in the fridge for 12 hrs before we can bake?
I looks amazing, superb and delicious
I am going to make tonight! 😀 7/10/2022
Truly a labor of love
i will try you recipe
If I were to add some ingredients for flavor, like caramelized onion, bacon, feta/goat cheese, when would I add those in?
Thank you so much for your recipe. I've done everything as you have shown in the video. Step by step. But unfortunately the crust of my bread is hard as a bone!
Any suggestion?
Strong flour with at least 14% protein is a MUST for this hydration and handling.
Masterfull
Nice video
What proofing container are you using? Could you maybe post a link??? Thank you
What does rolling and scraping your ciabatta dough do?
is it the light because that first part where you mix it with the water before waiting 3 hours mine looked a little dark, maybe I put a little too much yeast?
Hiii I was wondering if my dough isn't as stretchy by the last set (in the span of 2 hrs) should I continue working the dough until it reaches that consistency or go on to the next step?
Hi! Do I NEED to do the overnight rise in the fridge or can I do a shorter one room temp?
Is it possible to use sun dried tomatoes in the ciabatta, if so when can it be added please?
Hi, what’s the difference between instant and dry yeast please?
I have King Arthur AP Flour. Do I use the same hydration content?
I love your video and the website! By the time of this comment i'm in the 3rd folding phase.
Why it doesn't stick to your hands so much? I wet my hands and it sticks if i touch it more than twice without wetting again.
Good afternoon, today by chance your channel came out and I liked the way you make the Ciabatta ciabatta, please, the flour you use, how many proteins does it have, cordial greetings from Úbeda Jaén Spain
its so hard to get the consistency right, my dough is super sticky for some reason,
As usual, I follow the directions using a digital scale. The dough is always way too wet even after the resting. I am frustrated because after all the proofing, when I have to stretch and fold, the dough is like wet glue, coating my hands. Not at all like the dough in the video. Please help!
I know your comment is from some time ago... but I am having the same issue. Were you able to resolve this issue/re-attempt? What bread flour are you using? I am using King Arthur at 12.7% protein
This looks awesome and I shall give it a try this week! Thanks for sharing
Hi , im in the process of making your bread recipe, in your video during the stretch and foldss, theres air bubbles in your dough, i do not see any in mine, what do you think went wrong?
Ciao quante pieghe e che farina grazie merci
Your method is very easy to follow and the results look great! I have 2 questions:
How long I can keep the poolish in the fridge and it will be still usable?
What's the best way to keep the ciabattas fresh after baking? :)
По-моему, в течение 24 часов с постановки в холодильник тесто лучше запечь.
Поставили в холодильник, промежуточное складывание через 12 часов, потом ещё похранить в холодильнике, ну и печь. Лично я дольше суток не держала.
На закваске, наверное, можно дольше хранить, но это не точно.
What is your dusting mix?
WOW!!,
Hi, can I use all porpuse flour?
50 grams of water is 50ml? Looks amazing
How many slap and folds each time?
Your video was very easy to follow I attempted your recipe. My loaf was hollow as well, but flavour amazing. I did have a wetter dough , could this have been the problem or should I have allowed the dough to prove for more than 2.50 hours cheers Antoinette.
Hi madam what is the bakers percentage for that recipe?
Nouvelle abonnée merci beaucoup pour ce partage possible de mettre les ingrédients en français merci beaucoup Madame
👌
My dough keeps coming out really sticky. I’ve followed everything to a t. Is there a way to remedy this?
Look at your flour package, what's the protein content percentage? You need at least 14% for this. If such flour is unavailable to you, put less water, around 50g less if your flour is lower than 12% protein.