Kudos to mentioning the mental barrier. This was a hard one for me having made bread since I was 15 ( I’m 58 ), but never tried a high hydration dough. “This can’t be right!” was the main thought throughout the process lol. It was a challenge to get past it! Great video 👍🏻 Edit: I tried this recipe and technique yesterday having tried others with moderate success. Still not as open crumb as I’d like but results were encouraging, my kitchen was quite cool and more time needed methinks. Once we gobble yesterday’s bake I’m off to try again .. this challenges me and I like that.
I followed this recipe to T. From start to finish, it took me close to 29 hours. I must've added too much salt, but otherwise, this was definitely worth the commitment. I really enjoyed working with the dough, however, I did use my pastry cutter instead of my hands. Thanks for teaching me.
You're welcome. Make some notes about the recipe so you don't forget and can adjust next time. Maybe the amount of salt was too much for you, perhaps you should reduce it a little. Now you've been through the process and know how long it takes in your climate, next time you can plan the recipe out to fit your schedule. Cheers for the feedback :)
I am glad i double batched this as its takes very long to do compared to a typical folding ciabatta which normally rests 30mins for only 3 rounds of folding + 1 round final rest😅 I kind of liked the 45 mins rest as i can nap between rests and do other stuff. This recipe in great for people who don't like to leave home on their day offs such as myself 🤣 i'll definitely do x 4 batches next time! (We have 3 extreme bread eaters and managing a 10 months old baby, so everything needs to be bulk made. I often make 6-10batches when i bake, sometimes over 3 different kinds of breads at once then freeze them all. Even with this bulk baking, the breads don't last very long.... just a matter of days.) I like high hydration breads a lot, i find them very forgiving. Thanks for the vdo!
I've made ciabatta 3 or 4 times and while it has a lovely flavour and nice crisp crust, the end result when baked isn't as light and airy as it should be. The ingredients in the recipe I've been using are very similar to this video but the method is very different. My first thought was the small amount of yeast used but I can't argue with the excellent results! Basically I have found ciabatta one of the most difficult breads to master and I bake all the time. I also find brioche difficult by the way, although I've made a lot of enriched bread doughs, particularly hot cross buns which I make every Easter. Anyway I will try this method for ciabatta soon. I love baking but there do seem to be a lot of steps to this dough but worth it judging by the end product. I do know leaving dough overnight improves the flavour as I've done this many times. Will make this soon. Thanks for all your videos, I love watching them and baking them.
Thanks for this amazing recipe, I tried a few other recipes and they were a complete fail, but today I made this one and they turned out soooo good. I also appreciate that you did everything by hand because I don’t have any sort of machine, so thank you for that. Amazing bread 😁
Hi Philip, just want to let you know your Ciabatta recipe is definitely one of the best- it is excellent. I left messages regarding this video previously but feel compelled to do it again😀.
I am so excited, the best Ciabatta I ever bake! Light crust and open texture, great dipping bread with Olive oil and balsamic vinegar. Thanks Philip for the great video and really appreciated for providing the room temp! I almost gave up during kneading, the dough came together the first five minutes of slapping folding, then all of the sudden it fell apart and turned extremely sticky, continued for another 10 minutes with no luck, ended up kneading in the bread machine for 15 minutes, also increase resting time to 60 mins at 22C. I was surprised the dough holds its shape during proofing, it never did with other recipes. Philip wish you and your family a Happy New Year and thank you for the excellent instructions. Next will try scotch eggs. - Becky from Canada
Cheers Becky! Pleased the recipe was helpful and you enjoyed the Ciabatta! It's an interesting bread to bake and yes, a bit surprising how strong the final dough ends up being. Let me know what you think ti the scotch eggs. Happy Christmas and New year to you and all of your family and friends!
I've been thoroughly enjoying your content and the way you show and teach the art of making any recipe which has really helped me develop my skills in the kitchen! Giving this a go again and I feel it's going to turn out better on the second attempt.
It's all about the journey, sometimes we put too much emphasis on how the final loaf looks. Enjoying the baking process and the taste of the bread is the most important bit for me. We all improve the more we bake :)
I just finished trying your recipe. This was my first experience with a poolish and found it very interesting. I did everything the same except that I portioned the batch into roll sizes for eight. I think that perhaps was a little too rough for such a fragile gas filled dough. They are still nice just not as open crumb as yours. The biggest difference from my sourdough version was an improved taste and softer crust. Thanks for the recipe. 👍🏻
Nice job Mike. The long fermentation time gives these ciabatta a great flavour without the heavy commercial yeast taste. Have you thought about combining a pre-fermentation like poolish with sourdough to create a hybrid recipe?
I've not followed your channel for long, but you are clearly a fantastic home chef/baker. Props!! Also, where are you originally from? I'm an Essex boy myself
I'm looking forward to giving this a try. I've done a ciabatta a few times with good results but not using bread flour or adding oil or getting the beautiful open crumb. mmm sticky dough!
Hey, I think it's awesome that you mention your kitchen temperature. I am new at baking and often under or over proof my dough due to fluctuating temperatures in my kitchen. I know there's a thing where you can pinch off a piece of the dough and put in a narrow glass to monitor it, but I always forget! I'm definitely making this tomorrow after the poolish is ready!!! Your slap and fold technique is really cool! I've never seen anyone do it so "flowingly." What oven temperature and bake time would you recommend for a convection oven? I can't turn the convection part of it off. edit: Made it today! It's the fluffiest, softest bread I've ever made! I love this recipe. I started my convection oven at 250 and then it took about 22 minutes at 210C.
@@CulinaryExploration Hi there! Thanks for replying. I did have one little question about the salt. 14g did seem like quite a bit of salt and though the bread was fanstastic, it did seem a bit salty to me. Is the purpose of the salt to slow down the bulk fermentation? Would it still work with a teaspoon or two?
Hello, my poolish was very bubbly at 6 hours since my kitchen is 30 degree celsius. Should I transfer to the chiller and complete the 24 hours fermentation time in the chiller ?
I feel like i may have over rested Round 1 - crumbly mix, rest 30mins Round 2 fold, rest 45mins Round 3 fold, rest 45mins Round 4 fold, rest 45 mins Round 5 fold, rest 45 mins Round 6 shape, rest 45mins Bake Total 255 mins Correct? 😅 Ps. I loved the result, this is literally my most fav. recipe for fermented dough. One last question, can i reduce the salt a little? It's just a touch too salty for my taste :) Thank you in advance.
Going to give this a try tomorrow. I’ve seen other recipe where the dough gone through an autolyse before the preferment is added, is there actually a difference whether you do an autolyse before or after adding the preferment? I just started to get into baking bread :) thanks!
I made this. It's excellent. Very informative video, well taught and well spelled out. Plus you have a real "can-do attitude" as we say in the USA that is infectious. I live in Northern California, East Bay Area, a few minutes from San Francisco. It's January, rainy and cold, but my kitchen is warm and averages around 22 c. or around 71-72 Fahrenheit, which is warm enough for a poolish to thrive, and thrive it did! I have made this recipe 3 times in the span of 6 or 7 days. Very well received and one person at a potluck asked me if I was a professional baker. 😉 I said, "No but said please check out the Culinary Exploration channel on RUclips if ya wanna bake learn how to bake like a pro!"
Awesome videos. Quick questions: I see that you have a lot of yeast for poolish and then no yeast for the dough itself. It’s experience but you are not concerned with overproof? I find this method can actually save a lot of time - as then we don’t need to wait as long for the second proof? Is that right?
Really enjoying your video's super clear, concise and applicable and also tasty - one thing that I think would be useful those trying to follow these bread recipes would be the % increase in (dough) size during bulk fermentation - that way regardless of different temperatures, this method can be copied. Cheers :)
Pleased you are enjoying the videos! Interesting comment about the bulk proof, have you tested this with temp variations, say 20c compared to 35c? Here in Athens the temperature varies a lot between winter and summer but Ive never noticed that the size of the bulk proof reduces the speedy proof in summer. Really interested in your thoughts
Thank you for another great video. I love how detailed you are in your explanations. I have two questions 1) what would the kneading instructions be if I were to use a stand mixer (which attachment? what speed? How long?, etc. 2) Can you use a pizza stone instead of an upturned pan to bake the bread? Thanks in advance.
Cheers for your feedback. Yes you could use a stand mixer, the speed will be dependant on the mixer but I would suggest low to medium. I think 10 minutes would work well. The dough needs to be smooth and glossy and elastic, but remember it will still be sticky to the touch. You can definitely use a pizza / bread stone or steel if you have one. This will help with oven spring and give a crispier base. I hope this helps and let me know how you get on :)
You have the best video and written instructions. Thank you. Just looking at your Ciabatta and we now it is good quality. Bravo. Btw, what is the reason why this Ciabatta Poolish is left out in room temperature for 24 hours while the Poolish for Baguettes are put in the fridge to ferment?
Thank you, appreciated. I like to mix up the methods but either will deliver good results. If your climate is hotter and more humid then I'd always go for the fridge proof. In my opinion I can increase the flavour of the poolish if it is left out at room temp too. Have a play around and let me know what you think, thanks for stopping by, happy to answer your question :)
Hi, thanks for the recipe. I tried making it today, but the dough didn't come out smooth like yours. The dough did rise and looked like yours did after 24 hours, but once I "kneaded it," It stayed VERY sticky the whole time, it never looked smooth like yours and I couldn't stretch it the way you stretched yours. It would "cut" when I pulled on it. Do you know what went wrong?
I've begun taking interest in baking bread. The process to make this one looks very similar to a focaccia recipe I've been making. What's the difference then between ciabatta and focaccia?
Hello there, I made the Ciabatta following your method and the result was great! I am wondering if I can make this bread using a sourdough starter? How much starter should I use? Can I just replace the preferment around with the starter? (i.e. 300g starter?, it sounds like a lot. Any suggestion?
Hey Jacqueline, Excellent news! Yes you can make sourdough ciabatta. You can swap the pre-ferment out with sourdough starter, Im guessing your starter is 100% hydrated. That's exactly what I do in my country bread video using a pre-ferment: ruclips.net/video/6iTOBI8lA-Y/видео.html I haven't tested it for the ciabatta and would be really grateful if you let me know how you get on :)
Hi chef and thanks for your well-organized instruction .. my gratitude to your good self as l had made my first sourdough by your other video . I noticed you used a considerable yeast % in your poolish ( usaully poolish at 0.1%) and no yeast in the main dough .. Is this a step that improves the flavor as apposed to a pinch yeast poolish and more yeast in main dough? Thanks .
Hey there, pleased the sourdough recipe worked well for you! There is no science behind my quantities for yeast. During my recipe testing I found that this worked really well and delivered good results consistently. If you give it a go let me know what you think. Cheers for stopping by and commenting :)
@@CulinaryExploration I have the same concern too on the high yeast % here. My poolish is very bubbly already a few hours of room temperature (25c). To avoid the over-proofing, I moved to the fridge overnight to complete the proofing. Yes, the salt level is relatively high as well on 2.7%. Based on my other bread salt % which I am happy with, I reduced to 2.2%.
Another great video👍I’m experimenting with different types of bread currently and like a good ciabatta so will try this one. Your videos & recipes are really well explained from start to finish - thanks mate 👍 greetings from Brisbane, Australia
Hope you enjoy! It's a fun recipe and isn't without challenges. In my opinion it's a great one to play with to help understand how higher hydration doughs feel. It's also good to get used to that sticky feeling. Let me know how you get on! A big hi to you and everyone in Brisbane! Thanks for watching, hope you are all keeping well over there :)
Hello there! Loved how the structure and look of the bread turned out, will definitely have to try for myself soon! One question though, how do you figure a warmer room temp would affect my proofing times? Let’s say I average 28 Celsius, should I be worried?
Hey there! It will have an impact on the fermentation times. I'd probably run through the recipe as it is and make any adjustments on the next bake. I'm guessing you may need to slow the ferment down a bit in the fridge, but as I said, see how you go the first time round. hope this helps :)
How many minutes are you kneading your bread dough in between its resting period? I'm having issues getting my dough to have holes like yours. Any advice is helpful.
I knead the dough and then stretch and fold four times. Make sure you are using a strong white flour with a high protein content (mine has 13%). Be careful not to over proof it either, sometime reducing the bulk and final proof can help drastically. I hope this helps
Good afternoon! I made this recipe and followed it to the letter (in grams) except I only let the preferment go for 20hours (it looked the same as yours). Question is, what could cause my loaf to not develop an open structure? It tastes absolutely amazing, but it isn't airy, it's semi-dense. I checked the middle and it's not under-baked.
Hey! I guess you could, but I haven't tested it, you'll just need to adjust the shape a bit I guess. Watch out the DO isn't too hot. If you give it a go let me know how it turns out, I love experiments!
Btw, i live in a hot country so i had to baby my fermentation around the house for the first 24 hrs, taking the bowl to any room that is air-conditioned. Also leave aircon on for the dough during the whole process (this applies to every bread made in hot climate) Without aircon, the dough will over rise and flop and the bread practically dies..... We don't have good breads where i live...This afternoon we are going to a hotel's pool, order their club sandwich and secretly switch their horrible supermarket bread with our own 😆😆
I teach sourdough baking. I am going to try this with a combination of the yeast poolish and sourdough starter. Any suggestions re relative quantities?
@@CulinaryExploration I tried a "quick" version last night by mixing it all in and warm bulking. Turned out pretty good for a 3 1/2 hour version. Still has an open glossy crumb. (I need a quick version for my class). I will be trying the poolish version today, which I will be demonstrating post poolish ferment in class. That is the version I will recommend to students, but they will then have a choice which version they want to bake at home. 🙂
At about 4:30 you mention that the mixing can be done with a mixer but you don't give any times or if the later stretch and folds can also be done by the mixer as well ? so then by default you wouldn't need to remove the dough from the mixers bowl until you shaped it on the parchment paper.
You can mix in the machine and then stretch and fold by hand. I have never tried doing the stretch and folds in a machine so can't comment on that one. Cheers for your question :)
Hey, maybe a touch, but the ciabatta isn't a high / tall loaf so it doesn't take too long to cook though irrespective of how long or wide it is. I would suggest sticking to the temps and times suggested and then checking the ciabatta. If you think it needs a couple more minutes then let it go a little more. Hope this helps :)
This is supposed to be a quite wet. If it's too wet for you then you can reduce the water. You can slowly increase the percentage of water for future bakes. A lower hydration dough may not produce such an open texture, but don't get too caught up on that. Hope this helps and keep me updated :)
All done, bread smells and tastes amazing. I had some trouble removing the bread from the parchment, I had to trim it off with a bread knife. I love the sound of the crackle as I cut into it and the crumb is beautiful!! Thanks for the recipe!! Gonna try out your other breads for sure.
Yep, it was non stick baking paper and I dusted a copious amount of flour onto it. It was a bit old though so maybe the grease wore off? Maybe I should try it with a silpat next time? Also any sandwich ideas for this bread?
@@ashish_ramnani For sure! Chicken Parmigiana, with melted mozzarella and a spicy homemade tomato salsa. Or a classic prosciutto and mozzarella, maybe with come rocket and balsamic
My biggest hurdle so far making ciabatta bread or focaccia bread is getting that airy puffy bread, it seems to collapse and becomes dense, I probably need to be more careful with it so I don’t de-gas it
Could be the balance of hydration to flour too. You need a strong flour with a high protein content that works well for higher hydration doughs. Use just enough water to make an extensible dough that can still hold its structure. All flour is different so be prepared to tweak the hydration
@@CulinaryExploration ah ok, I’ll definitely check that; in the US we have the 7g instant yeast packets and I want to have a recipe that uses the whole packet
All purpose flour probably won't have enough protein and therefore the dough may not end up with enough strength. I'd suggest making this with a nice strong bread flour. Hope this helps :)
Hi there, not at all. I give the room temp as a reference point to help people understand how long things are take, and how the dough behaves at that temperature. Thanks for stopping by :)
I have seen recipe after recipe where it calls for room temperature eggs or room temperature water or room temperature this or that and not once have they said what room temperature is. Obviously, it would seem, room temperature is going to vary from kitchen to kitchen and season to season. We keep out thermostat set, in the winter, to 60F and our open kitchen is usually around 62F. Good for croissants maybe but not bread. Thanks for stating what room temperature is for this recipe!
I tried this recipe following every step, using 13% protein bread flour and used a scale to weigh everything. It never came together as it does in the video. Dont know what i did wrong. The dough never got silky and just would not keep any shape. First time one of your recipes fails to work for me. And I've been successful at high hydration recipes in the past.
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I admire how simply and tidy the kitchen..not so many clutters
Kudos to mentioning the mental barrier. This was a hard one for me having made bread since I was 15 ( I’m 58 ), but never tried a high hydration dough. “This can’t be right!” was the main thought throughout the process lol. It was a challenge to get past it! Great video 👍🏻
Edit: I tried this recipe and technique yesterday having tried others with moderate success. Still not as open crumb as I’d like but results were encouraging, my kitchen was quite cool and more time needed methinks. Once we gobble yesterday’s bake I’m off to try again .. this challenges me and I like that.
Cheers Lisa, happy baking :)
I followed this recipe to T. From start to finish, it took me close to 29 hours. I must've added too much salt, but otherwise, this was definitely worth the commitment. I really enjoyed working with the dough, however, I did use my pastry cutter instead of my hands. Thanks for teaching me.
You're welcome. Make some notes about the recipe so you don't forget and can adjust next time. Maybe the amount of salt was too much for you, perhaps you should reduce it a little. Now you've been through the process and know how long it takes in your climate, next time you can plan the recipe out to fit your schedule. Cheers for the feedback :)
Who needs any other bread baking channel Phillip does it all I've tried about half a dozen and they all came out superb inc this Well done dude.
Cheers bud 👍
I am glad i double batched this as its takes very long to do compared to a typical folding ciabatta which normally rests 30mins for only 3 rounds of folding + 1 round final rest😅 I kind of liked the 45 mins rest as i can nap between rests and do other stuff. This recipe in great for people who don't like to leave home on their day offs such as myself 🤣 i'll definitely do x 4 batches next time! (We have 3 extreme bread eaters and managing a 10 months old baby, so everything needs to be bulk made. I often make 6-10batches when i bake, sometimes over 3 different kinds of breads at once then freeze them all. Even with this bulk baking, the breads don't last very long.... just a matter of days.) I like high hydration breads a lot, i find them very forgiving. Thanks for the vdo!
I've made ciabatta 3 or 4 times and while it has a lovely flavour and nice crisp crust, the end result when baked isn't as light and airy as it should be. The ingredients in the recipe I've been using are very similar to this video but the method is very different. My first thought was the small amount of yeast used but I can't argue with the excellent results! Basically I have found ciabatta one of the most difficult breads to master and I bake all the time. I also find brioche difficult by the way, although I've made a lot of enriched bread doughs, particularly hot cross buns which I make every Easter. Anyway I will try this method for ciabatta soon. I love baking but there do seem to be a lot of steps to this dough but worth it judging by the end product. I do know leaving dough overnight improves the flavour as I've done this many times. Will make this soon. Thanks for all your videos, I love watching them and baking them.
The best guide I've used to bake mouthwatering Ciabatta, thank you👑🏆
Awesome, pleased you enjoyed the recipe 👌
I love your videos!!! no fuss, no frills, just good quality information
Awesome! Thank you! Really appreciated :)
Thanks for this amazing recipe, I tried a few other recipes and they were a complete fail, but today I made this one and they turned out soooo good. I also appreciate that you did everything by hand because I don’t have any sort of machine, so thank you for that. Amazing bread 😁
No worries, my pleasure. pleased you enjoyed the recipe and that the Ciabatta was a success :)
Is it possible to make ciabatta with sourdough starter instead of a poolish?
Hi Philip, just want to let you know your Ciabatta recipe is definitely one of the best- it is excellent. I left messages regarding this video previously but feel compelled to do it again😀.
I am so excited, the best Ciabatta I ever bake! Light crust and open texture, great dipping bread with Olive oil and balsamic vinegar. Thanks Philip for the great video and really appreciated for providing the room temp! I almost gave up during kneading, the dough came together the first five minutes of slapping folding, then all of the sudden it fell apart and turned extremely sticky, continued for another 10 minutes with no luck, ended up kneading in the bread machine for 15 minutes, also increase resting time to 60 mins at 22C. I was surprised the dough holds its shape during proofing, it never did with other recipes. Philip wish you and your family a Happy New Year and thank you for the excellent instructions. Next will try scotch eggs. - Becky from Canada
Cheers Becky! Pleased the recipe was helpful and you enjoyed the Ciabatta! It's an interesting bread to bake and yes, a bit surprising how strong the final dough ends up being. Let me know what you think ti the scotch eggs. Happy Christmas and New year to you and all of your family and friends!
I have made it, and for me is it the best ciabatta i have made. Thanks for the recipe. Greets from the Netherlands.
Awesome, really pleased you enjoyed the recipe, a big hi to the Netherlands from Greece :)
I've been thoroughly enjoying your content and the way you show and teach the art of making any recipe which has really helped me develop my skills in the kitchen! Giving this a go again and I feel it's going to turn out better on the second attempt.
It's all about the journey, sometimes we put too much emphasis on how the final loaf looks. Enjoying the baking process and the taste of the bread is the most important bit for me. We all improve the more we bake :)
Oh! my god! It took too much time to make a bread. I don't want to do it.
Very good recipe! Very clearly explained .. remarcably good English! Outstanding!
I just finished trying your recipe. This was my first experience with a poolish and found it very interesting. I did everything the same except that I portioned the batch into roll sizes for eight. I think that perhaps was a little too rough for such a fragile gas filled dough. They are still nice just not as open crumb as yours. The biggest difference from my sourdough version was an improved taste and softer crust. Thanks for the recipe. 👍🏻
Nice job Mike. The long fermentation time gives these ciabatta a great flavour without the heavy commercial yeast taste. Have you thought about combining a pre-fermentation like poolish with sourdough to create a hybrid recipe?
Sounds interesting but I wouldn’t know what ratios of each would work. What do you think the benefits would be to make a hybrid?
I love your kneading technique.
Just baked this today, starting yesterday as instructed. Really successful. Great sense of achievement. Thanks for this invaluable video and recipe x
Awesome!
I've not followed your channel for long, but you are clearly a fantastic home chef/baker. Props!!
Also, where are you originally from? I'm an Essex boy myself
Great to have you following along! Originally not too far from you, Cambridgeshire! Right next door :)
I'm looking forward to giving this a try. I've done a ciabatta a few times with good results but not using bread flour or adding oil or getting the beautiful open crumb. mmm sticky dough!
Let me know how you go! Yes, combat the sticky hands and you'll smash it!
Great video! All the info we need, thorough and straight to the point! Well done!
Cheers, much appreciated. Pleased you enjoyed the video!
Hey, I think it's awesome that you mention your kitchen temperature. I am new at baking and often under or over proof my dough due to fluctuating temperatures in my kitchen. I know there's a thing where you can pinch off a piece of the dough and put in a narrow glass to monitor it, but I always forget! I'm definitely making this tomorrow after the poolish is ready!!! Your slap and fold technique is really cool! I've never seen anyone do it so "flowingly."
What oven temperature and bake time would you recommend for a convection oven? I can't turn the convection part of it off.
edit: Made it today! It's the fluffiest, softest bread I've ever made! I love this recipe. I started my convection oven at 250 and then it took about 22 minutes at 210C.
Thats excellent, really pleased you enjoyed the recipe!!!
@@CulinaryExploration Hi there! Thanks for replying. I did have one little question about the salt. 14g did seem like quite a bit of salt and though the bread was fanstastic, it did seem a bit salty to me. Is the purpose of the salt to slow down the bulk fermentation? Would it still work with a teaspoon or two?
Great touch on a sticky dough but delicious bread.
Cheers, appreciated :)
Hello, my poolish was very bubbly at 6 hours since my kitchen is 30 degree celsius. Should I transfer to the chiller and complete the 24 hours fermentation time in the chiller ?
The best explanation! Thank you! 💛👍 from Colorado.
Love a good ciabatta and this looks so good.
Cheers!
I feel like i may have over rested
Round 1 - crumbly mix, rest 30mins
Round 2 fold, rest 45mins
Round 3 fold, rest 45mins
Round 4 fold, rest 45 mins
Round 5 fold, rest 45 mins
Round 6 shape, rest 45mins
Bake
Total 255 mins
Correct? 😅
Ps. I loved the result, this is literally my most fav. recipe for fermented dough.
One last question, can i reduce the salt a little? It's just a touch too salty for my taste :)
Thank you in advance.
Going to give this a try tomorrow. I’ve seen other recipe where the dough gone through an autolyse before the preferment is added, is there actually a difference whether you do an autolyse before or after adding the preferment? I just started to get into baking bread :) thanks!
I made this. It's excellent. Very informative video, well taught and well spelled out. Plus you have a real "can-do attitude" as we say in the USA that is infectious. I live in Northern California, East Bay Area, a few minutes from San Francisco. It's January, rainy and cold, but my kitchen is warm and averages around 22 c. or around 71-72 Fahrenheit, which is warm enough for a poolish to thrive, and thrive it did! I have made this recipe 3 times in the span of 6 or 7 days. Very well received and one person at a potluck asked me if I was a professional baker. 😉 I said, "No but said please check out the Culinary Exploration channel on RUclips if ya wanna bake learn how to bake like a pro!"
Wow!
Delicious
Great Tutorial
Educational
Thank you for sharing!
Greetings from Kuala Lumpur, Malaysia 🌹🌹🌹
Edith
Where did you get that great dough/bowl scraper? Can't wait to try your ciabatta recipe. It's on my "bread schedule".
New subscriber, your videos are fantastic, great job and thank you!!
That's some good looking bread.
Awesome videos. Quick questions: I see that you have a lot of yeast for poolish and then no yeast for the dough itself. It’s experience but you are not concerned with overproof? I find this method can actually save a lot of time - as then we don’t need to wait as long for the second proof? Is that right?
Thank you for sharing your expertise!
Really enjoying your video's super clear, concise and applicable and also tasty - one thing that I think would be useful those trying to follow these bread recipes would be the % increase in (dough) size during bulk fermentation - that way regardless of different temperatures, this method can be copied.
Cheers :)
Pleased you are enjoying the videos! Interesting comment about the bulk proof, have you tested this with temp variations, say 20c compared to 35c? Here in Athens the temperature varies a lot between winter and summer but Ive never noticed that the size of the bulk proof reduces the speedy proof in summer. Really interested in your thoughts
Wauw, looks great!!👍😊
Cheers 👍
Thank you for another great video. I love how detailed you are in your explanations. I have two questions 1) what would the kneading instructions be if I were to use a stand mixer (which attachment? what speed? How long?, etc. 2) Can you use a pizza stone instead of an upturned pan to bake the bread? Thanks in advance.
Cheers for your feedback. Yes you could use a stand mixer, the speed will be dependant on the mixer but I would suggest low to medium. I think 10 minutes would work well. The dough needs to be smooth and glossy and elastic, but remember it will still be sticky to the touch.
You can definitely use a pizza / bread stone or steel if you have one. This will help with oven spring and give a crispier base.
I hope this helps and let me know how you get on :)
You have the best video and written instructions. Thank you. Just looking at your Ciabatta and we now it is good quality. Bravo.
Btw, what is the reason why this Ciabatta Poolish is left out in room temperature for 24 hours while the Poolish for Baguettes are put in the fridge to ferment?
Thank you, appreciated. I like to mix up the methods but either will deliver good results. If your climate is hotter and more humid then I'd always go for the fridge proof. In my opinion I can increase the flavour of the poolish if it is left out at room temp too. Have a play around and let me know what you think, thanks for stopping by, happy to answer your question :)
@@CulinaryExploration Thank you so much.
@@boonleeglobal You're welcome
If you do use a stand mixer with a hook, how long would you knead it for?
When would you know it’s done with the machine?
Lovely new kitchen!
Thank you! 😊
Pink of perfection 👏👏👏
Thank you and cheers for watching!
@@CulinaryExploration I thank you 🙏😊
@@thelastromance488 No worries!
7:19 beautiful pattern haha
For the flour stria design flip loaf after final proving to bottom up before the bake .
Hi, thanks for the recipe. I tried making it today, but the dough didn't come out smooth like yours. The dough did rise and looked like yours did after 24 hours, but once I "kneaded it," It stayed VERY sticky the whole time, it never looked smooth like yours and I couldn't stretch it the way you stretched yours. It would "cut" when I pulled on it. Do you know what went wrong?
I've begun taking interest in baking bread. The process to make this one looks very similar to a focaccia recipe I've been making.
What's the difference then between ciabatta and focaccia?
Since I have a stand mixer, could I use this recipe with the stand mixer? And if so, how would I tweak it?
New sub from Indonesia! Really like your channel. Keep it up!
Great to have you following along :)
Great stuff good tips
Hello there,
I made the Ciabatta following your method and the result was great!
I am wondering if I can make this bread using a sourdough starter? How much starter should I use? Can I just replace the preferment around with the starter? (i.e. 300g starter?, it sounds like a lot. Any suggestion?
Hey Jacqueline, Excellent news! Yes you can make sourdough ciabatta. You can swap the pre-ferment out with sourdough starter, Im guessing your starter is 100% hydrated. That's exactly what I do in my country bread video using a pre-ferment: ruclips.net/video/6iTOBI8lA-Y/видео.html
I haven't tested it for the ciabatta and would be really grateful if you let me know how you get on :)
is the oil necessary ?
What's the usual proportion of using poolish to the main dough? Thanks
Your bread looks very very tasty...My efforts at making Ciabatta don't come out looking like yours...is there a secret I missed?
Hi chef and thanks for your well-organized instruction .. my gratitude to your good self as l had made my first sourdough by your other video .
I noticed you used a considerable yeast % in your poolish ( usaully poolish at 0.1%) and no yeast in the main dough ..
Is this a step that improves the flavor as apposed to a pinch yeast poolish and more yeast in main dough?
Thanks .
Hey there, pleased the sourdough recipe worked well for you! There is no science behind my quantities for yeast. During my recipe testing I found that this worked really well and delivered good results consistently. If you give it a go let me know what you think. Cheers for stopping by and commenting :)
@@CulinaryExploration I have the same concern too on the high yeast % here. My poolish is very bubbly already a few hours of room temperature (25c). To avoid the over-proofing, I moved to the fridge overnight to complete the proofing. Yes, the salt level is relatively high as well on 2.7%. Based on my other bread salt % which I am happy with, I reduced to 2.2%.
Throughout this whole process, the only yeast used is the 3 gram in the poollish. Is that correct?
Yup, using a preferment, you only need a small amount of yeast
Gently but confidently move it over to the paper😂. I have to try this in the summer.
Birdy
🤣
Another great video👍I’m experimenting with different types of bread currently and like a good ciabatta so will try this one. Your videos & recipes are really well explained from start to finish - thanks mate 👍 greetings from Brisbane, Australia
Hope you enjoy! It's a fun recipe and isn't without challenges. In my opinion it's a great one to play with to help understand how higher hydration doughs feel. It's also good to get used to that sticky feeling. Let me know how you get on! A big hi to you and everyone in Brisbane! Thanks for watching, hope you are all keeping well over there :)
Can you explain the poolish fermentation help for
Hello there! Loved how the structure and look of the bread turned out, will definitely have to try for myself soon!
One question though, how do you figure a warmer room temp would affect my proofing times? Let’s say I average 28 Celsius, should I be worried?
Hey there! It will have an impact on the fermentation times. I'd probably run through the recipe as it is and make any adjustments on the next bake. I'm guessing you may need to slow the ferment down a bit in the fridge, but as I said, see how you go the first time round. hope this helps :)
I was wondering if dried yeast is the same as instant yeast??
Great channel mate!
Cheers bud
I'm gonna give it a go.thanks
How many minutes are you kneading your bread dough in between its resting period? I'm having issues getting my dough to have holes like yours. Any advice is helpful.
I knead the dough and then stretch and fold four times. Make sure you are using a strong white flour with a high protein content (mine has 13%). Be careful not to over proof it either, sometime reducing the bulk and final proof can help drastically. I hope this helps
Good afternoon! I made this recipe and followed it to the letter (in grams) except I only let the preferment go for 20hours (it looked the same as yours). Question is, what could cause my loaf to not develop an open structure? It tastes absolutely amazing, but it isn't airy, it's semi-dense. I checked the middle and it's not under-baked.
I ran into the same issue. Turns out I didn't knead it enough.
Nice job mate. Can you use dutch oven for baking the ciabatta just like sourdough bread?
Hey! I guess you could, but I haven't tested it, you'll just need to adjust the shape a bit I guess. Watch out the DO isn't too hot. If you give it a go let me know how it turns out, I love experiments!
Btw, i live in a hot country so i had to baby my fermentation around the house for the first 24 hrs, taking the bowl to any room that is air-conditioned. Also leave aircon on for the dough during the whole process (this applies to every bread made in hot climate) Without aircon, the dough will over rise and flop and the bread practically dies.....
We don't have good breads where i live...This afternoon we are going to a hotel's pool, order their club sandwich and secretly switch their horrible supermarket bread with our own 😆😆
Excuse my question if it’s already been asked, but could you at some point possibly make a Ciabatta with the same type of crumb using a sourdough?
I will definitely be doing a video on sourdough Ciabatta! Not scheduled yet, but it will be coming :)
I teach sourdough baking. I am going to try this with a combination of the yeast poolish and sourdough starter. Any suggestions re relative quantities?
Hey Steve, If the recipe calls for 150 grams of poolish, I'd try 75g of poolish and 75g of sourdough starter. Let me know how you get on
@@CulinaryExploration I tried a "quick" version last night by mixing it all in and warm bulking. Turned out pretty good for a 3 1/2 hour version. Still has an open glossy crumb. (I need a quick version for my class). I will be trying the poolish version today, which I will be demonstrating post poolish ferment in class. That is the version I will recommend to students, but they will then have a choice which version they want to bake at home. 🙂
At about 4:30 you mention that the mixing can be done with a mixer but you don't give any times or if the later stretch and folds can also be done by the mixer as well ? so then by default you wouldn't need to remove the dough from the mixers bowl until you shaped it on the parchment paper.
You can mix in the machine and then stretch and fold by hand. I have never tried doing the stretch and folds in a machine so can't comment on that one. Cheers for your question :)
If I decide to leave it as one large ciabatta instead of dividing it into two, do I need to adjust the baking time? Many thanks!
Hey, maybe a touch, but the ciabatta isn't a high / tall loaf so it doesn't take too long to cook though irrespective of how long or wide it is. I would suggest sticking to the temps and times suggested and then checking the ciabatta. If you think it needs a couple more minutes then let it go a little more. Hope this helps :)
Do you have a ciabatta recipe with sour dough?
Nope, not yet. But it's coming... so stay tuned ;)
Love it!
Cheers and thanks for watching 👍
Please suggest if my available bread flour is not such high percent,should I reduce percent of water ? 70%is bearable? How this effect in result?
This is supposed to be a quite wet. If it's too wet for you then you can reduce the water. You can slowly increase the percentage of water for future bakes. A lower hydration dough may not produce such an open texture, but don't get too caught up on that. Hope this helps and keep me updated :)
Halfway through making this bread! Second fold done!! Fingers crossed.
Top stuff, keep us posted :)
All done, bread smells and tastes amazing. I had some trouble removing the bread from the parchment, I had to trim it off with a bread knife. I love the sound of the crackle as I cut into it and the crumb is beautiful!! Thanks for the recipe!! Gonna try out your other breads for sure.
@@ashish_ramnani That crackle is intense lol. I've not had any sticking issues, was it non stick parchment for baking?
Yep, it was non stick baking paper and I dusted a copious amount of flour onto it. It was a bit old though so maybe the grease wore off? Maybe I should try it with a silpat next time? Also any sandwich ideas for this bread?
@@ashish_ramnani For sure! Chicken Parmigiana, with melted mozzarella and a spicy homemade tomato salsa. Or a classic prosciutto and mozzarella, maybe with come rocket and balsamic
Is this the only written recipe for It? can't print it. Please help.
My biggest hurdle so far making ciabatta bread or focaccia bread is getting that airy puffy bread, it seems to collapse and becomes dense, I probably need to be more careful with it so I don’t de-gas it
Could be the balance of hydration to flour too. You need a strong flour with a high protein content that works well for higher hydration doughs. Use just enough water to make an extensible dough that can still hold its structure. All flour is different so be prepared to tweak the hydration
@@CulinaryExploration ah ok, I’ll definitely check that; in the US we have the 7g instant yeast packets and I want to have a recipe that uses the whole packet
You do not do stretch and fold with sourdough bread. Is it necessary to do stretch and fold when making ciabatta?
Can you make it with all purpose flour?
All purpose flour probably won't have enough protein and therefore the dough may not end up with enough strength. I'd suggest making this with a nice strong bread flour. Hope this helps :)
Hi, is it necessary for room temp to be at 24 celcius?
Hi there, not at all. I give the room temp as a reference point to help people understand how long things are take, and how the dough behaves at that temperature. Thanks for stopping by :)
😍😍😍😍😍😍🔥🔥🔥🔥‼️
When do you know it’s time to shape?
😍💁 cool !!
I have just subscribe to your channel. From Malaysia
Cheers and a huge hello to you over in Malaysia 👌
I have seen recipe after recipe where it calls for room temperature eggs or room temperature water or room temperature this or that and not once have they said what room temperature is. Obviously, it would seem, room temperature is going to vary from kitchen to kitchen and season to season. We keep out thermostat set, in the winter, to 60F and our open kitchen is usually around 62F. Good for croissants maybe but not bread. Thanks for stating what room temperature is for this recipe!
Cheers for the feedback. I think it helps people understand what heir dough may be proofing faster or slower.
Toda la explicación in Spanich pleasev
Poolish at room temp for 24 hours?
If you've been a good boy ask Santa for a stand mixer, 24C is too hot for all that kneading!
LOL - I'm a glutton for punishment! I hope all's well with you and the weather is treating you well :)
👏👏👏👏👏👏👏👏👏👍👍
🌷🌺
I tried this recipe following every step, using 13% protein bread flour and used a scale to weigh everything. It never came together as it does in the video. Dont know what i did wrong. The dough never got silky and just would not keep any shape. First time one of your recipes fails to work for me. And I've been successful at high hydration recipes in the past.
Too complicated. I can’t see me ever making this