CIABATTA (Crispy Crust✔️ Silky Open Crumb✔️ Biga ✔️)
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- Опубликовано: 23 июн 2021
- If you're into baking bread, knowing how to make great ciabatta is a must. You just can't go wrong with the classic crispy crust and silky open crumb of this loaf. Make it in into a classy sandwich or just eat the whole thing by itself for fun. I won't judge you.
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RECIPE
BIGA
•175g or 3/4c warm water (86F/30C)
•1/4tsp instant yeast
•225g or 1 1/2c AP flour (11.7% protein)
Add water, yeast, and flour into a high sided container and mix until no dry clumps of flour remains. Let ferment at room temp for 6-24 hours.
AUTOLYSE
•180g or 3/4c warm water (86F/30C)
•250g or 2c AP flour (11.7% protein)
Into bowl of a stand mixer fitted with a dough hook, mix your Autolyse (water and flour) on low until combined. Cover with town and let sit for 30 minutes.
FINAL MIX
•40g or 2 3/4Tbsp warm water (86F/30C)
•5g or 2tsp instant yeast
•10g 1 3/4tsp salt
•All of the biga you mixed earlier
For your final mix, add warm water, yeast, salt, and biga to your autolyse and mix on low for 3 minutes. Increase speed to high and mix for 5 more minutes. When dough is mixed enough it should clear the bowl and begin to get shiny.
FERMENTING AND SHAPING
Transfer dough to an oiled bowl. Cover and ferment at room temperature for 30 min. Do strength building fold as shown @3:33. Cover again and let sit at room temp for another 30 minutes. Laminate dough as shown @4:27 (this takes the place of a 2nd stretch and fold). After laminating, transfer back to bowl seam side down, cover and allow to ferment at room temp for 1 hour. Dough should be gassy and alive at this point.
Liberally flour work surface and dough well. Use dough card to release dough from bowl as completely as possible before transferring dough to work surface. Gently pat into a square slab.
Prepare a piece of parchment that's larger than your slab of ciabatta dough by liberally flouring it. Cut dough into two equal rectangles and gently transfer to floured parchment. Cover and proof at room temp for 30 min.
BAKING
Preheat oven to 500F/260c - I also preheat my baking steel/stone on the middle rack and a cast iron pan in the bottom of my oven.
Boil water.
Slide ciabatta onto baking steel and pour boiling water into cast iron pan in the oven. Cover loaves with turkey pan, decrease heat to 480F/248C and bake for 12 min. Remove foil pan and continue to bake for 13-15 minutes until crust is a deep golden brown.
Cool on wire rack.
#ciabatta #ciabattaloaf #ciabattabread
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Хобби
YOU DESERVE AN AWARD FOR THIS CHANNEL. DON'T EVER GO TO TV AND LET OTHERS INFLUENCE. THIS IS YOU...ALL YOU...ALL GREAT. CLASSY SHOW.
Thanks Kim!
What is tv
The quality of that statement-Wow!
Bro ur sooking him off way too much. The video isnt even special in any way.
You mean don't turn into the Brian cUlLaNArY uNiVeRsE?
Even saying it just makes me sick.
I am a home baker and tried countless ciabatta recipes both from books and online bakers. This recipe and tips from Brian is by far the most flavorful and best one I tried so far. Please keep the bread recipes coming!
i’ve been struggling w my bread execution so i’m excited to try this now 😭
-Come over and see why The Donald, our former president must not be in office anymore
I'm seeing some similarities to how vince at BA was editing brads videos.
@@johnnydeppisarapistjohnnyd8962 No one cares about your political views here.
A tip: you can use aluminum foil to make a cover. Just wrap a few layers around some bowl to make a hat shape
I've made this recipe several times now. My family absolutely loves it and I love that the bread rises enough in the oven that the crust actually cracks. The aluminum foil turkey roaster over the bread is genius.
This guy doesn't miss, every episode is jam packed with easy to process high yield information on top of perfect food
Thanks CC🙏
I've been home baking bread for 8 years now, and this channel has the best tips. So many recipes just say "it's so simply just plop out the dough and bake" like there isn't important techniques for shaping.
@@joedirtbody I agree. I have been baking since the age of 12. I am 69 now. This chef is not only a great baker but an even better instructor. Did I mention good to look at?! Hello handsome.
Where’s the butter!
This is the first video of his I've seen, but I'm happy to hear that the others are just as informative. You don't know how many different sources I have gone to to understand the difference between a biga and a poolish only to be given the run around by authors who should know but for some reason don't seem to want to share that information clearly. I'm definitely subscribing to this channel!
That little piece of crust sticking out at 8:35 cannot possibly survive for more than 10 seconds before somebody snaps it off and eats it. It's just so beautiful.
[speaking with mouth full] "What piece of crust?"
Thank you so much, this ciabatta is PERFECT. My whole family told this is the best bread I've ever baked so far.
This is the third time I’ve made this and it’s perfect every time. Great recipe, genius directions. I thank you, my family thanks you, and everyone I made a loaf for thanks you!!!
I have watched several channels for many things but Brian’s instructions are complete and sets a high standard. Food is great. Thanks Brian.
Thanks Bri! Your videos are great and so easy to follow, and perhaps more importantly result in similar outcomes (sometime I follow other people’s recipes, and at the end I’m like “where did I go wrong!?”, “what did they do differently?”). So far I’ve done 1 dough-3 pizzas, ciabatta and focaccia - the family has been blown away with the results. The ciabatta was amazing - I tried to make slight small loads for sandwiches, but they still grew huge, with beautifully airy crumb. I’m completely new to baking… other than using a bread machine, these were my first attempt at baking bread. I’m so pleased with the results. Had some store bought bread last night (want to use it up before it went bad) - yuck, I don’t think I’ll ever be able to go back to store bought bread now. Thanks so much.
I made this today (first ever loaf of bread!) and it was a total hit! I got outstanding compliments from some very bread-savvy individuals. I'll definitely be making more. This is now my go-to channel for all things bread.
Brian, love this recipe! I’ve made it 20 times.
I have made several recipes from your channel, they have all been excellent. This is my “go to” place for baking recipes.
Brian's recipes are without a doubt the most foolproof I've ever tried. I've been baking for a while, but even so with his recipes I end up with bread that actually looks exactly like it does in the videos. Thanks Bri-guy!
If they are so foolproof as they appear, i have a black thumb
nice
Wow, I will definitely try making one. Will normal flour produce the same result?
@@zulkeflimohdghazali9989 it will have less structure, so smaller bubbles and a little flatter, but the bread should still come out delicious.
@@BigBootyBatman not correct that actually depends on what type of "normal flour" is common in the country you are from. Italy have one type of normal flour Ireland another and usa a third (and worst by far). After living abroad for several years i found that flour is one of those items with huge differences in quality etc same with butter. So using "normal/common flour will in many cases serve up a perfect ciabatta just like we see in the video. No less structure, not smaller bubbles, and certainly not "flatter". Anyhow delicious is true!
Wow, Bri, so I baked this twice and had the best bread I've ever experienced. Paired amazingly with oil and vinegar or even hummus. The quality of the outcome is worth the ~7 waiting periods between steps. Can't wait to make this for company! And your character really comes thru in the vids, bravo!
I have tried so many ciabatta bread recipes… I just tried this one over the weekend and I just baked it today...it is the absolute best ciabatta bread recipe I have tried! Thank you so much! It is so crusty on the outside but the inside is so soft and silky… Like a cloud and the crumb is perfect.
I am SO grateful to have found you! I made these ciabattas today and you made it so simple to follow and they turned out amazing. Can’t wait to try your other recipes.
I made this for my family and gave some to a friend. They said UNANIMOUSLY--this ciabatta is the best they've ever eaten. Thanks Brian!
One of the best if not maybe the very best demonstrations of ciabatta I've ever seen and you did it in 9:51 minutes. That is efficiency. I've been studying bread and baking breads for ~5-6 years. One of the biggest hurdles I had was handling and shaping high hydration dough. I've watched dozens of videos and your technique is perfection. I wish you had this on RUclips when I began my journey into the bread world. My granddaughter is interested in baking bread so I'll recommend she watch this video and subscribe to your channel. Thanks for sharing
Thanks for watching. High hydration dough is tricky
If thats your problem after 5-6 years you cant have studyed very good lmao🤦♂️🤦♂️ that is easy and take 1 hour max to learn
@@getrekt5651 she's literally a grandmother, leave her alone. Heavens sake
@@getrekt5651 grandmother lives matter
@@getrekt5651 🍆
I’ve tired this recipe several times now with great results so I decided to experiment with the flour. I combined 400g bread flour with 100g King Arthur high gluten flour, giving me a total gluten content of about 13%. I followed the rest of the instructions exactly as Bri suggests. I found this dough to be extremely easy to handle with very little sticking. The higher gluten content allowed the dough to rise more and shape easier, producing a more open crumb and a very crunchy crust. Hands down best ciabatta I’ve ever made.
Update guys, in addition to my suggestion above I’ve been experimenting and I’ve incorporated some yudane into the recipe. Basically I reserved 50g of flour and poured 100g of boiling water over it and mixed in completely. After allowing it to cool to room temp. I mixed it in with the biga and followed the rest of the recipe. The result is a huge open crumb ciabatta with great crust but a far softer center which was even better at holding dipping oil than a traditional ciabatta. Hope it works for you
@@craigwwinterawesome stuff! Thanks for sharing ❤
was about to put my dough in the oven when the power went out! Giant cold and wind event. 25 hours later, with the dough looking massive at about 18 hours after the final proof before baking Power came back on. The dough was shrinking and collapsing. Floured the cutting board and prepared the two loaves. Heated up the stove and put in the two bundles of dough. Turned out really well considering. I was amazed!
Admire your tenacity
This is awesome! I just started getting into bread making and your videos are really clear, fun, and informative. I could’ve sworn by the quality of your videos that you already had over 1M subscribers. Glad I discovered you early so I can celebrate when that happens!
I think gluten is absolutely magical, and watching you work that dough is so satisfying from start to finish! Please make videos like this forever?
Absolute perfection! Thank you Brian for all your great recipes and videos!
Thank you so much. By far one of the best breads I’ve baked for our family.
Your bread game is on point and you are so good at explaining the process! Can't wait to try this one out.
Good luck and thanks
We need to get this guy's channel to blow up so he can do this full time. This is the most entertaining cooking channel I've found in awhile.
Hands down
Lol... Americans culinary level on 1-10 is like 3!
It's all about the show, cause the cooking sucks ;-)
This bread is not ciabatta
@@Ian_Christensen says you and your 2 subscribers
@@40nights40daystv good one...
Listen this bread is called Artisan pane bianco... lived with italiens in Firenze for 4 years.. dont have channel ;-)
@@Ian_Christensen Lol what? As someone who's lived in Italy as well, pane bianco is an enriched white bread made with egg and milk. Since it literally just means "white bread" I guess ciabatta could go in there (as it is both bread and white), but what Brian made is not pane bianco.
The only difference between Brian's recipe here and the original recipe developed by Arnaldo Cavallari back in the early 80s (and yes, ciabatta has only been around for around 40 years, I think 2022 is actually the 40 year anniversary of its development) was that Brian's doesn't use sugar or the original flour blend used, Uno Natura (I'm assuming he used King Arther AP 11.7% flour) - outside of that, a biga plus strong AP flour, salt, and yeast should be the only ingredients. All of that being said, there are also a high number of variations in ciabatta recipes just in Italy, let alone around the world in places where ciabatta has been introduced.
This is one of the most confidently incorrect youtube comments I've ever seen lol.
I've made this recipe three times now. The last batch ballooned really high without using a roasting pan to trap in the steam. Very grateful for this video!
Excellent video. Not just the production quality (transitions, light/sound/ light quality) but the explanations are explicit and clear.
I love Ciabatta bread with a crispy crust. I actually used to find good Organic ones at Walmart, but not anymore. Now I can make my own. Thank you!
I made this recipe last night and it came out Fantastic!! From the advice with the Aluminum Hood to the quartz counter tops it was all very beneficial. I cant thank you enough for the spot on Video class for Great Ciabatta bread! Being in the Mile High city i might have to increase the cooking time to get a darker crust.
Made this yesterday and used some for a sandwich today, I made it into 4 smaller ones rather than the 2 bigger ones, came out really good and tasted amazing. Thanks for the recipe
Made these today after 24hr ferment. Absolutely fantastic never had such a simplistic way to explain process. Brilliant, thanks.
I rarely comment on anything, but I just made the best bread I’ve ever made. I can’t wait to check out more of Brian’s videos. Thank you!
I love how your oven is not super polished, high gloss looking. Makes it much more relatable than these home-center like baking videos.
Love from Germany.
I have just tried your method and I can tell, my husband said "that's the best you've ever made!" Thank you very much!
Brian, as ever your recipes are so precise and easy to follow!❤
dude. your videos made me wanna bake again... got a new mixer, bought a french clay baking pot (which I mistook for a dutch oven but was pleasantly surprised because it's awsome)...and I'm learning so much... appreciate your vibe and expertise!
OK, so this is one of my favorites cooking channels now. Incredible!
Thanks for watching Rodrigo
I love that he compares hand and machine mixed doughs!
Excellent. An easy-to-follow recipe. I glazed the loaves with olive oil, rosemary, black pepper, and oregano before putting them in the oven. They came out fantastic! Thank you.
I've been making breads for the last 10 years. There is always something that I felt was missed when I would make my own BIGA or poolish breads. After watching a couple of your pre-ferment videos I now know that my handling of the dough after bulk fermentation is likely the cause of my poor developing crusts. Thanks for the solid content. You've definitely gained a subscriber in me.
Thanks very much for watching. Glad you found this video.
@@BrianLagerstrom the biga needs to be in the fridge?
@@guyzeevi2005 I'd say if you're going to use it within 12-24 hours, you don't have to refrigerate it; if you refrigerate it, a biga could be usable for up to 3-4 days
Hey dudes, if I want to double up or even triple this recipe, is there anything I should consider? I've made this recipe a few times with "great success" but when I tried to double it, the bread was a bit flat. I also noticed the dough wasn't as stretchy after the final mix. It couldnt stretch as far before it broke apart so my thinking was that maybe my stand mixer isn't as effective with double the ingredients? Thanks for the great videos Bri
Leave your Biga for 3 days or more you will get much better mixture.
Happy Thanksgiving Brian! My family has again demanded this bread and in the few minutes before the autolyse is done I wanted to thank you for all the hard work and becoming part of our family tradition.
I finally tried this and I was very impressed!! Thanks for always sharing and teaching 🙏🏼 I hope you know how appreciated it is 🙏🏼
You are the best out there . Your recipes have changed my family life . I attempted your ciabatta recipe for the first time yesterday . It was successful and the whole family loved it . Big Thanks !
Okay I spent all day making this, and it was worth every minute! My partner finished nearly a whole loaf!! Super great crust and super great flavor.
Yes haha we started in the afternoon and ended right around midnight lol but so yummy
I made this yesterday. There's was a scary point when I added everything else to the autolyze and it looked like it wasn't going to come together but it did after the high speed mixing. I made two small loaves and gave one to my neighbor. Everyone involved was amazed!
I am almost pro baker in Danmark and what can I say about Your videos, it is awesome! Very clear explanations, a LOT of information, super nice recipes! Very appreciate that You are demonstrating both ways of how to knead the dough, it can be very helpful to people.
Thank you for easy to understand descriptions, recipes and beautiful breads!
I always really appreciate that you show how to make these bread or pizza recipes with both a stand mixer and by hand
I think most people don’t have the mixer. Cheers
The ONLY person who gives REAL recipes and instructions how to work with the dough!!!!!!!
THANK YOU!!!!!
It works! Thanks, Bri! Probably the most beautiful bread I’ve ever made!
I just made this as my very first loaf of bread, of any kind. It is incredible! Thank you for the recipe and the great instruction! My house is pretty cold due to the weather, so I worked hard to keep the dough at a normal room temperature and it turned out amazing.
I learn something about cooking every upload, thank you
That's my goal. Glad to hear that!
Always amazing. Pretty simple recipe, but you pack a ton of information into it. Well done!
Thanks very much
Awesome receipe, works every time! I left biga in the fridge for a day longer when too busy to make it and the result was even better. Tastes great, super soft and fluffy !
Thank you for this video. I struggled with high hydration dough until I saw your demonstration. I made this recipe, and it's one of the best breads I've ever had.
I made this three days ago, we ate it all and I have prepared a new biga again today. Thanks for the delicious, simple recipe! Definitely worth making 👌
You're a rockstar you are part of the reason I have my own bakery thanks.
It looks amazing and beautiful, looks so delicious! Thank you 😊👍🏻
This is an excellent tutorial, mine had the best flavor I've had yet, and I've tried numerous times, thanks so much!
I saw your video yesterday, and just tried making ciabatta today. It was my first time making ciabatta and it turned out fantastically! Thank you so much. Just subscribed🤗
I was really happy to see the lamination technique. I learned it myself from watching Full Proof Baking and it really improved my sourdough, making it much lighter and more open.
Yeah that’s a classic source. She’s great
It’s true, like someone told you, this is pure high class teaching. Thank you.
Man I glad I found this channel. I have a bread making cook book but this really helps me because I’m more of a visual learner. Everything you did was in the cook book but where I had questions you answered by showing me how it’s done. Thank you for that and keep up the good work! 🎉🎉🎉🎉
I love that this is made with AP flour, so I don't have to make a trip to the store just for specialty flour. Trying this tomorrow!
I’ve made a lot of bread over the years but this ciabatta bread has the best crispy crust and rich flavor of all . And that’s with the biga developing for only 6 hours! Next time I’ll let it go the full 24. Can’t wait! Thanks Brian. Next up is the gooey Mac and cheese.
Thank you for always providing a way to do it without a stand mixer!🥰
I have been a cook for 45 years, not to boast, I graduated Le cordon Bleu in Paris 1980. I followed Brian's recipe and technique to the detail. If you do this, the success of creating one of the most difficult breads will greatly fulfilling. Voila, grande réussite. Merci, mon ami Brian.
I'm a pretty experienced kitchen jockey, and have baked breads for a whole buncha decades. This recipe and process delivers! From more than a dozen ciabatta failures to this one glorious success, Mr. Lagerstrom, my Texas cowboy hat is off to you! SHC
A whole buncha decades YEEEEHAAAA!!!
Thank you for another great video tutorial! I halved the recipe, but used the same rest, proof and bake time. Used a bread loaf pan instead of cast iron skillet on the oven floor, and used a metal roasting pan instead of foil. Still got a very big bread with great crumb just like your video. It is a success!!!
Just wanted to pop back and say I just made 2 loaves following this exactly and the whole family agrees it's the best bread we've ever had. I've tried quite a few before and not managed to make a good loaf of bread, but this one turned out unbelievable.
I made this bread today and it turned out just amazing, open crumb, very soft with a crunchy crust, i really want to thank you for sharing this recipe with important details 😇😍🙏
This looks wonderful! Thank you for the tips - we're looking forward to giving this a try...
Good luck!
Best bread I’ve ever made!! The rise was perfect and the flavor fantastic. Followed the directions to a T and the loaves looked just like the video. I feel so proud- my first attempt at bread last year was supposed to be a baguette but it ended up looking like a snake that had been run over by a car 😂
Thanks for the belly laugh!!!
Thank you Brian. I love this method. Best Biga dough I've ever managed to make.
Wow! I just cut into this bread, and it is the very best bread I have ever baked! Thank you!
This is absolutely pro bread!
I've made this twice, and the first time was good, but this time I got my Ciabattas to tear open and look fantastic. Great feeling crossing the finish line!! Thanks for another great recipe.
Thank you 👍
My wife love that bread! She think I'm professional baker!!😂
Brian thank you. I’m now on my 3rd Biga and my bread is getting better every time.
Great Job
Thank you for the great recipe. I made it twice after watching. The bread came out fantastic, smelled good, and tasted very delicious.
Great video!! I’ve said this before on another video, I know I can always count on your bread tutorials. And that lamination thing, really interesting! I would certainly love to do that rather than four more strength building folds separated by 30 minutes each 😂. I can’t wait to try this!
❤️🥖
Recently found your channel. Fantastic! I love your videos. Packed with information, zero "fat" in your videos (pun intended), well articulated commentary, high production value, great recipes. Looking forward to more. Keep it up!
Hated baking and pastry course in culinary school 24yrs ago. You made me love it after all these years. Cheers!
Thanks for showing the lamination trick. Totally improved my ciabatta. It puffed up so nicely rather than flattening out
Excellent recipe! I’m certainly not a professional at bread recipes. I’m a rank amateur, but, this recipe works. I didn’t get quite the oven spring you had, but I did have a crispy crust and a great crumb. I was very pleased with the results.
I have tried many ciabatta recipes over the years and although most were good, this one from Brian Lagerstrom is EXCEPTIONAL! I got the most fluffiest tender tastiest Ciabatta EVER. The tips Brian shared was a game changer.i don't even have a stand mixer. Used my handheld mixer and the dough hook. Also did not use the roasting pan to lock in steam. Nonetheless, came out PERFECT. Cant wait to try more recipes. thank you!!
Made it again but halved the recipe as I'm watching my carb intake. Amazing results as always and I baked it on my pizza stone in my countertop convection oven at highest setting 450F with fan on.
I half this recipe and bake it on my countertop convection oven almost weekly. It is easy and comes out perfect every time. This has also become a lower carb option because it produces a gigantic airy loaf!
I have made this bread under your instructions a few times now and its always outclasses bought loafs very very solid guide and thankyou so much for enthusiasm for ROBUST CRUST!
I made this recipe today and it turned out brilliantly. I'm very pleased with the result.
Just did it today and what can i say, damn delicious ciabatta as an absolute beginner in bakery! Will definitly have a go at it again :D Thanks for the detailed instruction!
After a four attempts (all good just not great) I finally nailed all the prep and the result was an amazing open crumb ciabatta.
Thanks for these awesome videos that move fast and focus on technique.
You rock Bri!
Thanks Dan
I want to thank you for the best recipe and technique for ciabatta! I make all kinds of bread and finally got to ciabatta… Wow what a success! First time out! It is now our favorite bread and I find myself making it at least twice a week! What a find!
I've just made some Ciabatta bread using your recipe and step by step guide. It turned out FANTASTIC I'll be doing more of this bread. Thank you for a brilliant recipe
This brings me back to my time as a baker. Leaving my house at 2:30 am to make it to work for 3, and my first job of the day was setting up and cutting our ciabatta. I had roughly an hour moving at top speed before I had to get on to baking the viennoiserie. By 5 am I'd have a chance to snack on an impossibly fresh croissant. I miss those days.
Ciabatta be kidding me, Bri. This looks phenom
🙏🙏🙏
I thought lamination was only for croissants and all I know is that takes forever so I’m happy to hear other uses for the method and see that there are other, quicker ways to do it. Great video!
I have to THANK YOU! I can cook pretty much anything, but baking has always REALLY intimidated me.
I watched your video more than a couple times, read through your instructions and followed step by step.
It turned out so amazing I could cry!!! Thanks again!!!!
I'll be binging all your other videos and anxiously waiting your new uploads!!! ❤❤❤
Thank you Brian! The ciabatta was a struggle because the dough never came together in the mixer. I persevered…
Baked without aluminum hood (didn’t have one) but sprayed water in oven every 3 minutes for 9 minutes. Oven spring was amazing!!!
Thanks
I had the same experience, I don’t know which steps actually went wrong , can’t do any folding or lamination technique , ended up as trash😢
Same here, followed the recipe exactly as written, and at the end of the final mix the dough was pretty much liquid. I ended up adding close to 1/2 cup extra flour, mixed for another 4 minutes and it came together like in the video.
Nice one Bri! You've got all the cheffie-chops and that irresistible sense of fun and charm. Fave-new-Chef ❣
Thanks so much
This recipe is bombastic - works beautifully. 1000 thanks for it 🙂❤️
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