CRUST THOUGHTS IN 3...2....1: Comment down below! And if you liked the video, remember to leave a thumbs up and subscribe ! It helps the channel a lot! Thanks so much everyone! goo.gl/WWsYyX 👽
to me it looked and sounded SLIGHTLY overbaked. The bigger loaf less so obviously. I would have gone five minutes less. But I can't talk shit, I've never made a ciabatta with such an open crumb like this. Great job.
Your videos are absolutely beautiful. I've been watching your channel several times and you made me log in and leave my first comment ever in this platform.
Alfonso your comment MADE MY DAY. Whoa, thank you so so much! Hope you enjoy the video and give you the inspiration to bake some goodies! Happy Friday 🥳
I baking since one year with an acceptable success. I used your receipt and your technic today. I nailed it. Thank you for sharing your knowledge. Cheers
Really think you’d like an Iris Hantverk flour brush..it’s great for brushing off excess flour..I got one when I went through a manic croissant phase..best recipe I’ve found (or made..or even tasted!) is on the Weekend Bakers’ site..a three day recipe, cold fermentations..fantastic quality croissants!
Never watched you before. When I heard the initial crunch as that serrated knife entered that bread, I knew I needed to subscribe! Excellent! THANK YOU!
I went through the stretch and fold and the dough is in a bowl but I can’t bake tonight. Can I leave it on the counter or put it in the refrigerator till tomorrow? If so how long after I take it out of the refrigerator can I shape and bake? Sorry to bother you you.
@@ZenaBattaglia hey Diane, sure put it in the fridge and let it come back to room temp tomorrow before baking it (I'd say around two hours depending on how warm is your house)
This read was well worth the time involved. Incredible Bread that no one in my Family believes that I made!! Just in Time for The Hollidays! Thank you.
@MileZeroKitchen, in the video you bake two of the four pieces of dough. What do you do with the other two pieces, keep them in the fridge for later use (and if so for how long can it stay in the fridge?) or you have to bake them immediately after the first two pieces?
Such a lovely video! I'm trying your pizza al taglio recipe right now and can't wait to try this recipe. Please make a sourdough version if possible and keep with theese awesome videos! Greetings from brazil :)
The biga is at room temperature or in the refrigerator, and if I replace the amount of wholemeal flour with bread flour, do I have to reduce the amount of water?
Great video! I have tried no kneading ciabatta before but the crust were thin. I would like to try your method with stand mixer. BTW, a poolish is usually 1:1 flour and water ratio. Any reason you did differently? Did your ciabatta get a stronger crust? Is it a matter of "tension"?
Hey Lucia thanks for watching! this is a biga, not poolish. I did many videos about poolish already, especially my pizza ones. Hopefully this method will give you great results!
@@MileZeroKitchen Thank you for your reply. Do I have to wet my countertop b4 spreading the dough to a thin layer? Can you explain more on why we "dry" the dough in a thin layer for 10min?
@@luciayang89 hey Lucia, by stretching and resting you give the gluten the chance to develop even more. Everything is explained in one of my previous videos: ruclips.net/video/7h62lctz4LM/видео.html
@@MileZeroKitchen Hi Mile Zero :) I tried your double-hydration recipe yesterday but I couldn't get the bowl clean-up like you. The dough sticked to the bottom when I add the 2nd 80g water even I turned the speed up to 2. However, mine is a Kenwood XL Chef. Should I beat the dough longer or turn up the speed further more?
@@luciayang89 the second water needs to be add very slowly. Drop by drop if needed. Try kneading the dough for a longer period of time, then rest, then kneading again and add more water. It's also possible that the flour you're using simply can't absorb all that water. In that case, even if the final result is shaggy, just let it rest for 10-15 min and then apply some slaps and folds to see where you at. Good luck!
I would go crazy with all the proofing that goes on........I'll still just buy it at the store......or is there a step that I can just stop there and refrigerate and finish it off at some other time?
Amazing, i liked the open crumbs , my question is , i live in a very hot country almost all the year ,temperature around 35 to 40 c , do i need long time fermentaion as you mentioned in your recipe? And how to cutdowm fermentaion time in each process?
The warmer is your weather, the shorter will be the fermentation. There is no right direction, you just have to feel the dough and learn when it'll be ready for your specific temp! Thanks so much for watching! :)
First … love your videos … headed over to contribute via patreon as soon as I am done here … how do you test for proof? You say 1-2 hours and this recipe took 1.5 … I have made crusty white bread (Ken forkish) and use the finger dent test … is this how you test? Somewhat inexperienced at baking but have had great success with KF recipes … can’t wait to try this one! Your content is fantastic! So relaxing … that lasagne video! With coffee at 5:30 am … great way to wake up!
Just tried the recipe …my dough is too wet after 25 min in the machine kneading etc should I add more flour next time or less water …or any thing else to resolve this problem? Thank you
Hey Marek, whenever you see dry yeast you can just double the amount for the fresh one. So for example, this recipe calls for 2.5gr of dry, you can use 5gr of fresh. Pretty easy. Thanks for watching!
Made the biga tonight, so will be making them tomorrow, have failed trying to make sourdough ciabatta, hope this one works. Do you not use steam in the oven? thanks
No i don't use the steam! Hopefully this recipe will work for you, adding the water slowly so the dough doesn't loose its consistency is the key! Thanks for watching!
@@MileZeroKitchen so taste wise it is really nice, its light and the crust is crunchy. . . but I didnt get the big open crumb ciabatta loaves are famous for. A very even crumb, with small bubbles. Flour was 13.4 so I reduced the water by 15g. Any ideas? many thanks!
@@GofioZ tough without seeing your steps. Did you knead with a stand mixer? The open crumb comes when the gluten is properly developed so maybe it could be there's something wrong with your kneading process. Also, i wouldn't change the amount of water, the flour you used is pretty strong and it needs a lot of water to get a springy interior.
@@MileZeroKitchen I used a mixer ye and followed your steps. Adding water and olive oil very slowly. took around 35 min to incorporate in the mixer. When I did the lamination however it didnt stretch well and therefore started to tear. Too much water and not proper gluten development probably the culprits. What type of flour did you use, will try and get something similar
The high gluten flour is only available in 50 lb bags so I used bread flour instead. The biga was dry in spots. Can I afd a bit more water? And what did you put on your counter to keep the dough from sticking. Oil or water?
Ok this is the 4th recipe of yours I’m trying. I don’t get all the holes you do yet. But I’m not yet using your flour. Using Costco bread flour because it’s 25 lbs for around $7
Try getting some gluten powder (often sold as saitan base for vegetarians and vegans). That way you're not as dependent on your flour. I mostly use organic wheat flower (that usually has 2% gluten less than conventional) and where I live run of the mill conventional is already pretty low (often at or below 10%). Usually I'll replace 4-8% of my total flour with that powder and my results now are phenomenal compared to before.
@@ZenaBattaglia a zip lock bag or plastic wrap is good enough if you don't have a bread box. Reheat a couple minutes before eating tomorrow and it'll be as good as new! :)
I have tried this about 5 times and every time I get to stretching out the dough it's sticky and spreads looking like a spider web. He said he kneads it for 25 min and I add all liquids sooo slowly. I'm still mixing adding liquids at 35 min. I have to conquer this. Any advice on what I'm doing wrong? Plz someone with more experience help so I can not stress over this but make it fun. TY
![Hunxho - Ball Forever [Official Video]](http://i.ytimg.com/vi/nki9ZTF9Uls/mqdefault.jpg)
![Twenty One Pilots - “The Line” (from Arcane Season 2) [Official Music Video]](http://i.ytimg.com/vi/E2Rj2gQAyPA/mqdefault.jpg)
CRUST THOUGHTS IN 3...2....1: Comment down below!
And if you liked the video, remember to leave a thumbs up and subscribe ! It helps the channel a lot! Thanks so much everyone! goo.gl/WWsYyX 👽
i would love to have seen you tear a piece of that bread to see and hear the crust better
Добавьте пожалуйста титры на русском языке ,очень хочется испечь такой чудесный хлеб ! С меня подписка !
to me it looked and sounded SLIGHTLY overbaked. The bigger loaf less so obviously. I would have gone five minutes less. But I can't talk shit, I've never made a ciabatta with such an open crumb like this. Great job.
Cho tôi hỏi:tổng cộng khối bột nầy+bao nhiêu ml nước?cám ơn bạn ❤️
@@urwholefamilydied⛅⛱️?👍😂
I'll get to baking this fabulous ciabatta for sure, but first, the music alone is enough for me. You got your music right Mile Zero Kitchen!
I tried your recipe today and the result was just awesome ! I’m excited to bake more loaves, thanks for sharing your knowledge
Your videos are absolutely beautiful. I've been watching your channel several times and you made me log in and leave my first comment ever in this platform.
Alfonso your comment MADE MY DAY. Whoa, thank you so so much! Hope you enjoy the video and give you the inspiration to bake some goodies! Happy Friday 🥳
@@MileZeroKitchen Your video always gives me that shocking inspiration. Do not stop your journey and god bless your very own way.
I instantly pressed like when you started cutting the ciabatta. It is pure love!
Thanks so much!
I baking since one year with an acceptable success. I used your receipt and your technic today. I nailed it.
Thank you for sharing your knowledge. Cheers
Looks so good! Tried your pizza al taglio recipe few days ago, by far THE BEST I'VE EVER HAD.
Can't wait to try this one soon!
Yeeeeees!!!!
You will love it!
Really think you’d like an Iris Hantverk flour brush..it’s great for brushing off excess flour..I got one when I went through a manic croissant phase..best recipe I’ve found (or made..or even tasted!) is on the Weekend Bakers’ site..a three day recipe, cold fermentations..fantastic quality croissants!
I'm new to your channel but your Ciabatta Bread just made me a fan, although I make Ciabatta Rolls this is exactly how it's done ✅
Hey! Thank you so so much for the support!!! ✌️👽
Wow!
It's out of this world!
Very nice video. I like the no talk but beautiful music in the background instead. And very clear explanations. Thank you !
Ditto! Thanks for watching Djida!
I’m trying your ciabatta today. Well done video.
Je vais essayer. Il a l’air délicieux. Merci beaucoup.😘😘😘
Never watched you before. When I heard the initial crunch as that serrated knife entered that bread, I knew I needed to subscribe! Excellent! THANK YOU!
Thanks Jenny! Really do appreciate your support! :)
I started the preferment tonight. Love your videos. Direct and to the point. No blathering on❤️
Thanks Diane!
@@MileZeroKitchen no, 😊
I went through the stretch and fold and the dough is in a bowl but I can’t bake tonight. Can I leave it on the counter or put it in the refrigerator till tomorrow? If so how long after I take it out of the refrigerator can I shape and bake? Sorry to bother you you.
@@ZenaBattaglia hey Diane, sure put it in the fridge and let it come back to room temp tomorrow before baking it (I'd say around two hours depending on how warm is your house)
@@MileZeroKitchen Thank you’re wonderful.
Always on the lookout for the ultimate ciabatta recipe that is not too complicated this is it!! Thank you!
This read was well worth the time involved. Incredible Bread that no one in my Family believes that I made!! Just in Time for The Hollidays! Thank you.
I did the round yam loaf in a skillet with my Dad. Turned out awesome. Thanks!
That is great Macio! Happy you guys tried it out!
Very nice work!
@MileZeroKitchen, in the video you bake two of the four pieces of dough. What do you do with the other two pieces, keep them in the fridge for later use (and if so for how long can it stay in the fridge?) or you have to bake them immediately after the first two pieces?
Absolutely love your channel , could you do more video with hand mixing technique for the benefits of those who don’t hv a mixer.
Thanks Cleo! Not all breads are suitable for this kind of mixing but I'll do my best! :) Thanks for watching!
Wow is all I can say. You are my new inspiration.
Well done i find you are the best .thanks for shering 😍
I love your videos and gave a liked everytime. Any reason that you chose to use biga instead of poolish or overnight fermentation for this ciabatta?
Those massive bubbles are always something you love to see
Great 😊 Should it stay at 17-18 hours at room temperature (27-25)?
Such a lovely video! I'm trying your pizza al taglio recipe right now and can't wait to try this recipe. Please make a sourdough version if possible and keep with theese awesome videos! Greetings from brazil :)
delicious! that's art!🙌🏻thank you for the presentation!
Incredible great tutorial tyty
The biga is at room temperature or in the refrigerator, and if I replace the amount of wholemeal flour with bread flour, do I have to reduce the amount of water?
That is a perfect ciabatta! Exquisite crust!
Thanks Olivia!
Also, when you say bake at 450F for about 30 minutes, do you mean with the oven fan on or off?
Hi, how can I make this bread without a stand mixer, can I knead by hands? Thank you for your reply
Very nice
man I had so much pleasure watching this video
Beautiful!
Awsome thank you
Love this bread.
Thanks Andy!
Meraviglioso ❤
Can I completely leave out the whole wheat flour?
Magnificent air pockets!
Thank you!
They are out of the oven and I am going out of mind waiting! I know they will be my finest hour lol. 😆
Great video! I have tried no kneading ciabatta before but the crust were thin. I would like to try your method with stand mixer. BTW, a poolish is usually 1:1 flour and water ratio. Any reason you did differently? Did your ciabatta get a stronger crust? Is it a matter of "tension"?
Hey Lucia thanks for watching! this is a biga, not poolish. I did many videos about poolish already, especially my pizza ones. Hopefully this method will give you great results!
@@MileZeroKitchen
Thank you for your reply. Do I have to wet my countertop b4 spreading the dough to a thin layer? Can you explain more on why we "dry" the dough in a thin layer for 10min?
@@luciayang89 hey Lucia, by stretching and resting you give the gluten the chance to develop even more. Everything is explained in one of my previous videos:
ruclips.net/video/7h62lctz4LM/видео.html
@@MileZeroKitchen Hi Mile Zero :) I tried your double-hydration recipe yesterday but I couldn't get the bowl clean-up like you. The dough sticked to the bottom when I add the 2nd 80g water even I turned the speed up to 2. However, mine is a Kenwood XL Chef. Should I beat the dough longer or turn up the speed further more?
@@luciayang89 the second water needs to be add very slowly. Drop by drop if needed. Try kneading the dough for a longer period of time, then rest, then kneading again and add more water.
It's also possible that the flour you're using simply can't absorb all that water. In that case, even if the final result is shaggy, just let it rest for 10-15 min and then apply some slaps and folds to see where you at.
Good luck!
I would go crazy with all the proofing that goes on........I'll still just buy it at the store......or is there a step that I can just stop there and refrigerate and finish it off at some other time?
That looked like a super dry biga. Do you find a dry biga ferments better? I thought yeast needed lots of water to do their yeast thing?
Hey! Great video! How long did you continue mixing after you added the olive oil?
Around 2 minutes high speed! Thanks for watching
Tôi thất bại 2 năm với bánh Ciabatta,làm theo bạn tôi thành công rồi,rất mừng 👍 cám ơn bạn nhiều ❤️
Bravo!!! 👍👍👍
Amazing, i liked the open crumbs , my question is , i live in a very hot country almost all the year ,temperature around 35 to 40 c , do i need long time fermentaion as you mentioned in your recipe? And how to cutdowm fermentaion time in each process?
The warmer is your weather, the shorter will be the fermentation. There is no right direction, you just have to feel the dough and learn when it'll be ready for your specific temp! Thanks so much for watching! :)
Looks so good! Can we use durum instead of whole wheat?
What a beautiful D'oh
Hehehe
Best ciabatta bread video EVER
i just hope mines turns out like yours
Thanks dude
First … love your videos … headed over to contribute via patreon as soon as I am done here … how do you test for proof? You say 1-2 hours and this recipe took 1.5 … I have made crusty white bread (Ken forkish) and use the finger dent test … is this how you test? Somewhat inexperienced at baking but have had great success with KF recipes … can’t wait to try this one!
Your content is fantastic! So relaxing … that lasagne video! With coffee at 5:30 am … great way to wake up!
Can I half the recipe? Can’t wait to try this.
Sure, I halve many recipes and they come out perfect.
What can substitute the honey?
Sugar! Same amount:)
You had me at the initial crunch! 🤩 Fresh sub here, hello! 🖐
Hey Esra! Thanks for watching and welcome to the fam! ✌️👽
Hi I like your videos very interesting :) I’ve subscribed to your channel 😊 I wish you the best of luck! Take care 😊
Just tried the recipe …my dough is too wet after 25 min in the machine kneading etc should I add more flour next time or less water …or any thing else to resolve this problem? Thank you
Ishrat, did you figure out the issue you had with dough too wet?
No steam in the oven?
السلام عليكم وش نوع الدقيق اللي استخدمته الله يعافيك 🙏🏼
حبيت كيف كتبت له بالعربي ما عندك وقت 😂 😂 المهم أفضل شي تستخدم دقيق الخبز هذا أفضل دقيق لصنع المخبوزات و بالتوفيق ... 👍🏼
@@anniil884 شكرآ لك القناة جميله ومفيده بس والله قهر مافي ترجمه
I made a mistake. I put a little water in the pega, and it looks like dough right now. Is that okay?
Very good 👌🏻🥂🖐🏻
hi Mervyn here. to ask you add 2 parts of 80ml to the main dough?
Correct!
" This slap is optional" this made me subscribe :)
😂 yay! Thanks!
👍👍👍👍🤗🤗🤗😋😋😋😋😋🙏🏼🙏🏼🙏🏼🙏🏼 asta este zgomotul ce-mi place , super să-mi iasă și mie la fel .
Talk about drama!!!!! Brilliant 👌
Nice camera, lens and bread ;).
👏👏👏👏👏👏👏👏👍👍beautiful job
Hi,
I would like do this recipe but wher I'm leaving it's hard to get dry yeast. Could you please write how much of fresh yeasts should I use?
Hey Marek, whenever you see dry yeast you can just double the amount for the fresh one. So for example, this recipe calls for 2.5gr of dry, you can use 5gr of fresh. Pretty easy. Thanks for watching!
@@MileZeroKitchen Thank you for fast replay.
Whole wheat?
Made the biga tonight, so will be making them tomorrow, have failed trying to make sourdough ciabatta, hope this one works.
Do you not use steam in the oven? thanks
No i don't use the steam! Hopefully this recipe will work for you, adding the water slowly so the dough doesn't loose its consistency is the key! Thanks for watching!
@@MileZeroKitchen thanks for the reply, will tag u on insta if it is a success :D
@@MileZeroKitchen so taste wise it is really nice, its light and the crust is crunchy. . . but I didnt get the big open crumb ciabatta loaves are famous for. A very even crumb, with small bubbles. Flour was 13.4 so I reduced the water by 15g.
Any ideas? many thanks!
@@GofioZ tough without seeing your steps. Did you knead with a stand mixer? The open crumb comes when the gluten is properly developed so maybe it could be there's something wrong with your kneading process. Also, i wouldn't change the amount of water, the flour you used is pretty strong and it needs a lot of water to get a springy interior.
@@MileZeroKitchen I used a mixer ye and followed your steps. Adding water and olive oil very slowly. took around 35 min to incorporate in the mixer. When I did the lamination however it didnt stretch well and therefore started to tear. Too much water and not proper gluten development probably the culprits. What type of flour did you use, will try and get something similar
The high gluten flour is only available in 50 lb bags so I used bread flour instead. The biga was dry in spots. Can I afd a bit more water? And what did you put on your counter to keep the dough from sticking. Oil or water?
Ok this is the 4th recipe of yours I’m trying. I don’t get all the holes you do yet. But I’m not yet using your flour. Using Costco bread flour because it’s 25 lbs for around $7
Try getting some gluten powder (often sold as saitan base for vegetarians and vegans). That way you're not as dependent on your flour. I mostly use organic wheat flower (that usually has 2% gluten less than conventional) and where I live run of the mill conventional is already pretty low (often at or below 10%). Usually I'll replace 4-8% of my total flour with that powder and my results now are phenomenal compared to before.
Wow how to make Pumpernickel Bread
Do you have a good ciabatta recipe for someone who does not own a mixer?
Love your videos.
You can mix by hand ,look for you tube videos on how to knead bread, the The Rubaud method of kneading is very popular ,that's what I do.
Excellent!
Thanks George!
Why do you add honey? Is it because it's full of sugar which will feed the yeast?
Yep, exactly that! The honey will help tremendously the second fermentation! Thanks for watching! :)
OMG home run!
YES!!!!
So glad they turned out well! :)
@@MileZeroKitchen I know this sounds crazy, but I have one left over. I cut them into six because I like to share. I have one left, how do I store it?
@@ZenaBattaglia a zip lock bag or plastic wrap is good enough if you don't have a bread box. Reheat a couple minutes before eating tomorrow and it'll be as good as new! :)
@@MileZeroKitchen 😊
Meticulous!!! 🙌🌟first time here
Welcome to the channel!
Bạn rất giỏi 💪bánh nhiều lổ và giòn ngon 👍
Looks good enough to eat🤪👍🇬🇧👨🍳
I need a stand mixer.
I never get wide holes in my bread I don't know why
I'm getting Alvin Zhou vibes from this
Why my whole wheat breads are so dense?
I don’t understand why u don’t have way more followers. Great recipes. Easy to follow. No talking BS.
Could you show me how to mix up flour smousse like you.with 20 minutes. So l can't continue my job sorry my teacher
❤
That was excellent with relaxing piano background music instead of nagging irritating commentary blah blah blah
Thanks!
I thought the beginning of this video had joke audio overlaid of someone sawing a tree/wood.
🙏🙏😍😍😍😍
👌👌👌🙏🙏🙏🙏
I had lumps of biga in my dough. Had to throw it out.
Many wrong techniques here. Results look good however
Looks good, please don’t use cling film though - there’s too much plastic in the world and it’s just not necessary when a plate works fine.
flat dough
"Extreme open crumb ciabatta bread using a stand mixer" would be a more accurate title.
N’importe quoi😂😂😂
Does the water need to be warm?
I have tried this about 5 times and every time I get to stretching out the dough it's sticky and spreads looking like a spider web. He said he kneads it for 25 min and I add all liquids sooo slowly. I'm still mixing adding liquids at 35 min. I have to conquer this. Any advice on what I'm doing wrong? Plz someone with more experience help so I can not stress over this but make it fun. TY