I made this today and I cooked it about 15 minutes longer and omg the crust was so crispy and the inside was perfect I couldn’t believe it. This is a keeper for us. Everyone loved the bread both loaves are gone. I did use a very small amount of wheat flour you could see I used it but it didn’t affect the taste and the bread had all those good vitamins in it.
Thanks for this video. I've been watching many DIY videos on thiis subject and yours just made the process less daunting. I'd made my first loaf about a week ago but I wanted more of a bun than a loaf and they came out about twice the height of a pancake. . I'll tey yours today and see how it goes.
Thank you very much for the ciabatta recepe. It came very well. Also, I followed your recipe for pizza with all-purpose flour and 00 flour. Every recipe is fantastic. Do you ii have a recipe for pita bread & french bread. Thank you.
I have made the amazing focaccia bread a few times and then the bar pizza and now the ciabatta. I must said all turn out amazingly good. Me and my partner love it all and can’t stop saying how good the recipes. Just like bread bght from a good bakery store. Thank you for the amazing recipes and the video is always so well made and details well explained. My favourite UA-cam chef 😉
Just happened on your channel while looking for a focaccia recipe, altho i love ciabatta more. thanks for this video. you make it look much easier than those i've tried before. i will definitely try it your way the next time i make another ciabatta. thanks again! love your channel.
His crisping the dough at the end reminded me of Colette from ratatouille saying "How do you know if it's good bread? By the sound of the crust..." Awesome dude.
Hey Tim, easiest ciabatta recipe I’ve ever had the pleasure to use, thanks. Two questions, after storing the left over biga in the fridge should I bring it up to room temp before starting another loaf? Also, does it work to save out a chunk of dough to begin another biga, like sourdough, or should I just start over? Thanks again, happy thanksgiving.
You're very welcome. Glad you enjoyed the recipe! If the biga is gassy and ready to go straight out of the fridge, then use it without bringing it up to room temp. If it needs to ferment a little longer, rest it on the counter for a bit. That's my suggestion. I know that re-using leftover dough is a thing, but I've never tried it. Essentially, it's just another preferment. Have a go at it and let me know how it turns out for you! Stay well!
Just subscribed - looking forward to learning from you. You've a nice teaching style. I'll probably make this Thursday. May I make a few suggestions? 1) Along with the ingredient list that you include in the UA-cam description, consider adding the instructions. 2) I couldnt find this recipe on your site. If you do post it on your site, consider linking it on UA-cam. 3) On your website consider having a listing or index of recipes, as designed now, you have to go to visual ques or hoover over the image to see what it is.
Thank you! Your focaccia recipe was amazing! I'll be making it again soon. Ciabatta has been on my "must try" list for too long. Thanks for the inspiration.
Tim, it was biga you to share this technique with us! Have you been watching John Kirkwood? He's got a pretty good channel up in Yorkshire, and some of the moves you had in this video reminded me of him.
Will try this Ciabatta! I am pretty new to bread baking and have tried many recipes, baguettes, ciabatta etc. My issue is still the same...why does the crust get soft after cooling? They taste great but its the crust for me. I can't figure that out. Any tips would be appreciated! Love your channel!
Tim I have made your foccaccia bread several times, the latest as a welcome home gift for a family member. I learned today that they loved the loaf and used half to make pizza. Brilliant. As I write I am making your ciabatta bread but don't have much confidence that it will turn out as good as yours looks. Oh well, practice makes perfect.
@@KitchenCraftFood do you mean that I should use the same amount ot instant dry yeast than active dry yeast? Or should I do a conversion? Pleasy answer I did this recipe and came out great but I'm not sure about this. Thanks
Not sure. I recommend testing different hydration percentages to see what’s best. A good starting point would be to stick to the provided measurements and sub out the flour for whole wheat. Adjust hydration percentage up/down depending on the results.
Your ciabatta looks great, however your pre-ferment doesn't look like a biga. Biga, as codified by his creator Giorilli, is done with very strong bread flour, 44% hydration, 1 g fresh yeast, and especially is composed by many little pieces of dough that are left to ferment for 18 hours at 18 degree Celsius. The reason why because biga is not a compact unique mass is to avoid that it raises. We want the least glutine possible into biga, it has to ferment but not raising in size.
Ur content is better than like half of the other foodtubers. Ur very underrated
Thank you for the kind words. I really appreciate it!
.@@KitchenCraftFood
Looks more like a poolish than a biga. Delicious none the less.
I made this today and I cooked it about 15 minutes longer and omg the crust was so crispy and the inside was perfect I couldn’t believe it. This is a keeper for us. Everyone loved the bread both loaves are gone. I did use a very small amount of wheat flour you could see I used it but it didn’t affect the taste and the bread had all those good vitamins in it.
Thanks for this video. I've been watching many DIY videos on thiis subject and yours just made the process less daunting. I'd made my first loaf about a week ago but I wanted more of a bun than a loaf and they came out about twice the height of a pancake. . I'll tey yours today and see how it goes.
That bowl cover is so cute and pretty 😍
Maybe your wife could have a video showing us how to make it 🥰 Would love to learn it from her
That’s a great idea!
You can find them on ebay :-)
Appreciate the crust testing!
No problem! Thanks for watching!
Thank you very much for the ciabatta recepe. It came very well. Also, I followed your recipe for pizza with all-purpose flour and 00 flour. Every recipe is fantastic. Do you ii have a recipe for pita bread & french bread.
Thank you.
I have made the amazing focaccia bread a few times and then the bar pizza and now the ciabatta. I must said all turn out amazingly good. Me and my partner love it all and can’t stop saying how good the recipes. Just like bread bght from a good bakery store. Thank you for the amazing recipes and the video is always so well made and details well explained. My favourite UA-cam chef 😉
😊Thank you for the kind words.
Thank you for the recipe...
Just happened on your channel while looking for a focaccia recipe, altho i love ciabatta more. thanks for this video. you make it look much easier than those i've tried before. i will definitely try it your way the next time i make another ciabatta. thanks again! love your channel.
His crisping the dough at the end reminded me of Colette from ratatouille saying "How do you know if it's good bread? By the sound of the crust..." Awesome dude.
Thank you very much for the great recipe. My family and friends loved the ciabatta I baked following your instructions 🙏🏻🍀👌
You inspired me to try this ...will go start my Biga now :-) thanks you for a great video!
Glad to hear it. Have fun!
very good, this bread looks delicious.
Love It! The ciabatta Is perfect!!! 😋 I'll bake a ciabatta in the weekend!!
Nice. Thanks for watching and happy baking!
In my family, they like the soft crush like these two . So yours are perfect. I get so much success with your recipe. Thank you for the clip.
My pleasure 😊
Hi, so did you used half of the biga for the whole batch?. Thanks
Absolutley Perfect
Appreciated!
Wow... Love your delivery and easy to follow instruction. Great, thank you❣️
It looks delicious
Thank you 😋
What Temp Celsius to bake at. Must have missed it in vid. Great website too with fabulous recipes. thanks
Hey Tim, easiest ciabatta recipe I’ve ever had the pleasure to use, thanks. Two questions, after storing the left over biga in the fridge should I bring it up to room temp before starting another loaf? Also, does it work to save out a chunk of dough to begin another biga, like sourdough, or should I just start over? Thanks again, happy thanksgiving.
You're very welcome. Glad you enjoyed the recipe! If the biga is gassy and ready to go straight out of the fridge, then use it without bringing it up to room temp. If it needs to ferment a little longer, rest it on the counter for a bit. That's my suggestion. I know that re-using leftover dough is a thing, but I've never tried it. Essentially, it's just another preferment. Have a go at it and let me know how it turns out for you! Stay well!
That's an awesome recipe, good work
Thank you!
What adjustments are needed to bake in cast iron skillet?
New subbie! Thank you for the recipe!
Awesome! Thank you for the support. I really appreciate it!
Just subscribed - looking forward to learning from you. You've a nice teaching style. I'll probably make this Thursday.
May I make a few suggestions? 1) Along with the ingredient list that you include in the UA-cam description, consider adding the instructions. 2) I couldnt find this recipe on your site. If you do post it on your site, consider linking it on UA-cam. 3) On your website consider having a listing or index of recipes, as designed now, you have to go to visual ques or hoover over the image to see what it is.
Thanks for the support. Much appreciated. A website redesign is the queue. Just need to find the time to flush it out and build!
Thank you! Your focaccia recipe was amazing! I'll be making it again soon. Ciabatta has been on my "must try" list for too long. Thanks for the inspiration.
Tim, it was biga you to share this technique with us! Have you been watching John Kirkwood? He's got a pretty good channel up in Yorkshire, and some of the moves you had in this video reminded me of him.
Just looked him up, and yes, there are definitely some similarities. I like his use of a shower cap!
I'm sold! I guess I know what I'm going for my next video.😅 Nice job👌
Thank you!
Will try this Ciabatta! I am pretty new to bread baking and have tried many recipes, baguettes, ciabatta etc. My issue is still the same...why does the crust get soft after cooling? They taste great but its the crust for me. I can't figure that out. Any tips would be appreciated! Love your channel!
Thank you for the detailed instruction. They are very helpful! I made this with strong flour instead of all purpose flour. Does it make a difference?
Yun Han Chuang I think your bread will turn out wonderfully. Might have a bit more chew, but that’s good!
@@KitchenCraftFood Yeah you're right. It's a bit chewy. But it's so good. Next time I will make it with AP flour. Thank you. You make great videos!
What adjustment do i need to make one loaf please?
We are greasing bowl with more olive oil or crisco? Great video btw, might try this soon
I'd go with olive oil. Thanks for watching!
Tim I have made your foccaccia bread several times, the latest as a welcome home gift for a family member. I learned today that they loved the loaf and used half to make pizza. Brilliant. As I write I am making your ciabatta bread but don't have much confidence that it will turn out as good as yours looks. Oh well, practice makes perfect.
Barbara, thank you for the note 🙂. I hope that ciabatta turned out well!
When up to the rise at 5:25, can I put it in the fridge overnight instead of an hour on the counter?
Thank you for sharing. I just subscribed today (it's never too late 😉) . I look forward to your next video. Have a nice day. A Franchy Ladie
Thanks for subbing! Stay well!
Homogenous word of the day
Hello, is there a reason we don’t slash ciabatta loaves before baking like French baguettes?
Deflation
Super
Thank you!
Did you bake this on a baking sheet or stone?
Can you do this in a Thermomix or better by hand 8:59
whered you get that massive wood slab ?
How should I use instant yeast in this recipe? I don’t have any active dry yeast and am very new to bread baking!
broadway baby the simple answer is that both types of yeast can be used interchangeably.
Kitchen & Craft for the pre-fermentation step I can use the same amount and process?
@@KitchenCraftFood do you mean that I should use the same amount ot instant dry yeast than active dry yeast? Or should I do a conversion? Pleasy answer I did this recipe and came out great but I'm not sure about this. Thanks
Enric Luzán Pi Yes, use the same measurement for both types of yeast. Hope that helps!
@@KitchenCraftFood it does thanks. I made the recipe yesterday and came out great
Does instant yeast works all the same?
In this recipe it does.
poetry
Yummy! just add feta and kalamata olives :-)
biga is 45% hydration though! looks good anyhow
What other breads can biga be used to make?
Any bread that’s leavened with yeast.
Would it be okay to use sunflower oil instead of olive oil?
It not a traditional ingredient in ciabatta, but yes sunflower oil would work just fine.
I cannot eat white bread,what will be the water and yeast ratio for using whole wheat flour
Not sure. I recommend testing different hydration percentages to see what’s best.
A good starting point would be to stick to the provided measurements and sub out the flour for whole wheat. Adjust hydration percentage up/down depending on the results.
Hey! I promised you some Moroccan recipes a while back but can't find your email :(
Can I use bread flour?
Yes you can, but you might need to increase the amount of water by a bit since bread flour will have a different absorption rate.
Looks so silicious 👌👌
Aap or me ek dusre ko join Kar sakte hai
❤❤❤❤❤❤❤
Ciabatta water it's cold or warm?
Warm. 100°F or 38°C is a good temperature.
🙌🙌🙌🙌🙌🙌
Why do i always get a hard crust in chiabatta surface?
Because it's perfect
I miss your videos. I hope you are doing well.
I'm good! Thanks for checking in. I'm back at it again and just posted a new video.
Is faccaesia bread
You just got a new subscriber
Thanks for the support!
Your ciabatta looks great, however your pre-ferment doesn't look like a biga. Biga, as codified by his creator Giorilli, is done with very strong bread flour, 44% hydration, 1 g fresh yeast, and especially is composed by many little pieces of dough that are left to ferment for 18 hours at 18 degree Celsius. The reason why because biga is not a compact unique mass is to avoid that it raises. We want the least glutine possible into biga, it has to ferment but not raising in size.
Thanks for the info!
*LADIES GET YOUR SHOWER CAPS AND MAKE SOME BREAD*
🤣 My wife sewed that cap with a vinyl table cloth and felt. Love it!
not really a Biga . (40-55% hydration).
Make Biga using less water then add balance of water etc, and finish prep.
It's a poolish, not a biga
Wheres your hair gone o sorry it was your hat
I am sorry but this is not a biga. The finish product is wonderful. Biga has 44% of idratation and a fermantation between 16 and 48 hours
That’s incorrect. It’s about 60-70% hydration and can actually ferment anywhere between 6-12 hours on its own