Ciabatta Bread made easy at home
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- Опубліковано 4 сер 2024
- How to easily make traditional Ciabatta bread at home, easy steps
to follow. Written recipe here profoodhomemade.com/ciabatta-...
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Ingredients:
550g / 19½oz Strong white bread flour
440g / 15½oz Cold water
1½tsp/8g Kosher Salt or 1tsp/8g table Salt
¼tsp / 1g Dried Yeast or 7g / ¼oz of fresh yeast
½tsp of Vegetable or Olive oil for greasing the bowl
Disclaimer
This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time.
Also the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful.
Thank You
Music used
Bushwick Tarentella - Thatched Villagers by Kevin MacLeod is licensed under a Creative Commons Attribution licence (creativecommons.org/licenses/...)
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Italian Afternoon by Twin Musicom is licensed under a Creative Commons Attribution licence (creativecommons.org/licenses/...)
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Music used
"Guts and Bourbon" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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Lazy Afternoon Sun
By Dan Lebowitz
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Sand Castles The Green Orbs
ua-cam.com/users/audiolibrary... - Навчання та стиль
Your voice reminds me of Winnie the Pooh dont take it offensively it is very soothing makes me think of my childhood and thers the wonderful smell of bread baking just like when most of use were kids siting at grandma's
+Tyler steel
No offense taken Tyler, pleased you enjoyed the video.
Tyler steel me too ! Very soothing. Great video too
Thanks for watching much appreciated, you both should give the recipe a try, it's easy :)
Tyler steel Lol I had just remarked the same moments before reading your comment
He's Bakey the Bred
To me, this was the best instructional dough/bread making video I've ever watched.
Thanks for watching ITAY, much appreciated. Very kind, thank you my friend.
Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ua-cam.com/video/HWpSbYV96_c/v-deo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
We
@@JohnKirkwoodProFoodHomemade hello... thank you for the recipe. Stay healthy!
You are the Bob Ross of bread❤️
Thanks for watching lifeisatempest , much appreciated. Very kind, thank you my friend.
Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ua-cam.com/video/HWpSbYV96_c/v-deo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Happy little loaves :)
@@JohnKirkwoodProFoodHomemade You're right about the measuring jugs but you would think pyrex had their shit together on this. Out of curiosity I weighed 100ml of water - 90g Thankfully I've been very liberal when baking bread as Im using a mix containing whole meal so I've gone as high as 400ml (360g) / 500g of flour. It's a bit sloppy at first but I just let it sit until the flour has absorbed the moisture.
The Ciabatta will be ready this afternoon, this will be the second time I've made them.
#almost a professional :)
The way you give recipes takes the mystery out of baking. These as with all of your recipes were absolutely glorious
Thank you so much Sarah 😃 And thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Farmhouse sandwich loaf profoodhomemade.com/farmhouse-sandwich-loaf/
My wife told me she was going to make soup so I said I'd make bread. I followed your recipe and considering that it was the first time I've made ciabatta I'd say it came out great. Thanks so much for the great instructions and recipe!
Well done Mark pleased it turned out good, why not try my french baguette video next it's even easier and tastes fantastic, ua-cam.com/video/m08i8oXpFB0/v-deo.html or some of my other easy to follow bread videos, thanks for watching much appreciated, if you haven't already please consider subscribing so you don't miss future recopies. :)
The baguette recipe is next I my list, subscribed already. Your videos are easy to follow and you give great instruction. I'm waiting on bread pans for the sandwich bread too. Thanks again for sharing your knowledge and experience with us!
Thanks bud you're very welcome.
This is so sweet- a couple who bakes together, stays together. Just found this comment romantic is all 😅🙏
I'm inspired.
The Perfect teacher ... Thanks.
Thank you so much, and thank YOU for watching.
I thoroughly enjoyed the videos. I most definitely appreciate your attention to detail, the explanation of why you do things, as well as the explanation of what is happening inside of the dough. Well Done. I too am retired, and at almost 70 years old this former consultant, pipefitter and combat veteran is learning to bake bread. Thanks
Mr. Kirkwood, I have made 4 of your recipes. My Aunt taught me how to bake when I was a young child. Baked treats in a coffee house in my teens. Your videos are amazing. Thank you for allowing me to expand my skills and bake bread at home during this pandemic. Tipped off my big brother to your channel and he is hooked too! Love from Canada.
Very kind Scott, thanks you for watching my friend.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including weiging the WATER IN GRAMS, NOT FLUID OUNCES,, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ua-cam.com/video/HWpSbYV96_c/v-deo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
John Kirkwood, How wonderful are you? You have stolen my heart & ignited a passion in me, that Paul Hollywood couldn't.. You have shown me how wonderful bread making can be & without all the "Flashy" Hollywood Photography. With a voice that soothes you through... Plain, simple & understandable. You are amazing... Fabulous.. Thank you.. I want more.
Well thank you very much, that is a wonderful comment and compliment, I have plenty more bread and other recipes on my channel and many more on the way, please like, share and maybe subscribe so you don't miss any future videos, thank you once more for watching much appreciated :)
Claire Hounsome Spot on! Totally agree with you.
Thank you Monica, much appreciated. please like, share, and subscribe.
you are spot on. im with you and John
Thank you John!! Finally someone who realizes we aren’t all professional bakers or have the money to invest in fancy gadgets. Our only tools available are whats in a basic kitchen. So I greatly appreciate ALL of your tips and tricks. I’ve always been afraid of making these breads for that reason but now, you’ve just given me the confidence and tool tricks to make them all. Im making your baguettes first then on to your ciabatta. Wish me luck.
Good luck my friend.
You’re voice is very relaxing and the procedure explained so sounds easy I’ll try for sure!
Thank you!
Thanks for watching CM, much appreciated. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ua-cam.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ua-cam.com/video/HWpSbYV96_c/v-deo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
I love that you are so patient in explaining each step in detail. I've never made bread before but you make me feel very confident to try it.
Thanks for watching Sandra, much appreciated. Very kind, thank you.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ua-cam.com/video/HWpSbYV96_c/v-deo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Thanks John, this is an outstanding tutorial. Plenty of important details that are very helpful to an inexperienced ciabata baker.
Thanks for watching much appreciated. Pleased you enjoyed the video.
I am an avid bread baker and although there are so many ciabatta recipes available, yours was by far the best looking. The video was incredibly well explained and I am definitely going to make this
Fantastic I'm pleased you will give it a try my friend. Here is the ingredients list and full written method on the channels website, Ciabatta loaves profoodhomemade.com/ciabatta-bread-rolls/
I just have to tell everyone watching this video to make this bread! I just started bread baking 2 months ago and have tried many recipes and THIS is the best bread I have baked so far! I also got too busy to bake it yesterday so put it back in the fridge for an extra day, gave it 2 more 45 minute proofs (total of 5 45 minute proofing periods) and then baked them. This extra day did not affect the quality or taste of the bread, it is really fantastic! Thanks so much John for sharing your recipes with the world!
Thanks again for watching Marcy, you are very kind my friend.
Thank you! I made this as a surprise for my wife and mother-in-law and it was a HIT! I gave all the credit to you, thanks again!
Thanks for watching planetoid cranium , much appreciated. Very kind, thank you 😃😉👍.
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
I have watched others making bread, but you are a true master and have the best videos on break making in the world.
Aww.. that's very kind of you Robin, much appreciated. I have plenty more bread, cake, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of new uploads. Good luck and thanks again Robin.
Omg, I found your channel and I am so excited. I adore ciabatta bread and now I can make it myself. I so appreciate you.
Thanks for watching Denise, much appreciated. Please like share and subscribe for more great video recipes.
This recipe saves me loads of money!! I was buying ciabatta at Costco--$6.00 for a couple of loaves!! Nevermore!
Dear Mr Kirkwood. Again thank you for the awesome lesson. I made my loaves the other day. I’m a pretty good baker and as such do not buy any breads from the store. I find baking your own breads highly therapeutic and enjoyable.
Baking bread is science and being specific does not always give me perfection. Bread is a finicky thing due to variations in my oven ( some days it maxes out at 350 , and sometimes 450 , it’s a La Germania and the best money can buy in the Philippines, I’m American retired here )
For this Ciabatta I wanted a hybrid dough as I love sourdough. So for my poolish I added 100 G of my starter ( yes , using a scale ) and halved the rest of the poolish recipe. It was not as huge a rise the next day as my previous Ciabatta rolls.
But then I followed your excellent video and used my Kitchen Aid to combine and knead the dough.
There was good oven spring , at most losing no more than 10% of rise as compared to your previous recipe. But the bread is marvelous. Crispy on the outside , full of holes and a slightly chewy , sour taste.
I toast it and add butter and cream cheese every day for my breakfast It of course makes super yummy sandwiches using a Cuisinart 5 in 1 griddled for paninis.
My gf is not gifted in the kitchen like I am , but we cook together. It’s great bonding time. She wants to thank you as well , as you and your wife are truly blessed in teaching others , complex techniques full of tips that are probably from mistakes one inevitably makes in the Kitchen.
Again we both thank you and your wife for enriching our lives , loaves and tummies.
Thanks again for watching Mike, I'm bust working on a SD baguette recipe at the moment. 👍😃😉
It amazes me every time … just when I think the dough is never going to unstick and pull away from the sides of the mixing bowl . . . it does! Always right about at the 3.5-min. mark, too. This is my-and my family’s-absolute favorite bread recipe of all time! Thank you!! 🥖❤
As a self taught bread novice I always wondered why my breads always turned out rather flat, wide and not at all fluffy and soft and just learned more from two of your videos than from dozens of experiments, books and, really, other videos. Thank you for sharing this process in detail!
Thanks for watching MarschelArts , much appreciated. Very kind, thank you my friend.
Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ua-cam.com/video/HWpSbYV96_c/v-deo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
I just made my first ciabatta bread using this recipe and I can't thank you enough for making it less scary of a hurdle to jump over. Artisan breads just seem so intimidating but I was confident trying this recipe and it turned out so well. My mom told me how she tried making ciabatta before (a different recipe) and it turned out hard, almost like a rock, but thankfully that didn't happen to me. The crust was crispy and the inside was soft and a little chewy. It was also still perfect even after keeping it on the table overnight. Thank you so much for this!
Nice job my friend.
Thanks for watching, much appreciated. Very kind, thank you my friend.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ua-cam.com/video/HWpSbYV96_c/v-deo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching my friend.
Excellent recipe!!! Just amazing results from the first shoot. I'm currently living in Dubai, and it is not so easy to find Ciabatta or good french baguettes, so I gave up and decided to do it myself, and must say that I have mastered thanks to John Kirkwood video.
I also appreciate to get the ingredients in exact quantities measured in grams, which is much more precise than using cups or spoons.
By the way, I did the sponge last night, and when I came in the morning, found it in exactly the same conditions, no bubbles at all. So I almost through it away... but then I decided to continue ...thanks God, all was perfect!
Thanks for watching Pablo, much appreciated. Very kind, thank you my friend. Here are some tips to help next time you try them, also a great baguette video link below.
Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ua-cam.com/video/HWpSbYV96_c/v-deo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Brilliant explanation, best I have seen! This one goes into my bread notebook. Well done. Agree with Tyler Steele, soothing voice, full of confidence in handling the blob of dough 😀
Thanks for watching MS, much appreciated. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ua-cam.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ua-cam.com/video/HWpSbYV96_c/v-deo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Time to make this bread yet again. I finally got strong bread flour - making this with all-purpose flour was a challenge! I had to double the water, and the loaves struggled to keep their shape. With the right ingredients, it's back to the reliable, delicious recipe I've enjoyed making for many years now.
Fantastic! I'm pleased you will give it a try my friend and I hope it turns out well. Thanks for watching. Here is my latest Pie video recipe. Mini Pork Pies. You can find the ingredients list and full written method on my website, profoodhomemade.com/mini-pork-pies/
Dear John, After having lived in France and Italy for close on half a century (now in China), I fully appreciate your artisanal approach to these European breads. Particularly when you just squeezed the Ciabatta coming out of the oven. The French would say the "Le pain chante". This is particularly so for a REAL baguette made by a real traditional French Boulanger. Thank you for reminding us of how long we need to wait at each different step in order to allow the chemistry to do it's business. In this inpatient, imprecise world everyone wants it all right away and we loose the taste of authenticity. Thank you for showing us the true definition of excellence. In France we would call you a Master ( Maitre ).
Very kind and well composed comment Bruce, thank you, it is much appreciated.
I think this is one of the clearest cooking videos I've ever seen. Thank you so much.
Thanks again for watching Edward, much appreciated.
Just a little extra info to help you along if you try these Ciabatta loaves. Please follow these 4 simple rules when making these Ciabatta loaves.Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here www.youtube.com/watch?v=HWpSb...
I have recently uploaded another Ciabatta roll recipe if you want to have a look, here's a link, ua-cam.com/video/_Iod0m7rDyY/v-deo.html
I have also recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists. Channel, ua-cam.com/users/jonboy2478
Playlists, ua-cam.com/users/jonboy2478/playlists
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Edward.
I could listen to you for hours.
That voice is pure gold.
Thanks for watching Anthony, much appreciated. Very kind, thank you my friend.
Great Pita bread recipe coming shortly. profoodhomemade.com/pita-bread/
Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ua-cam.com/video/HWpSbYV96_c/v-deo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
What an amazing old dude. Love that you've spent so much time trialling different ways that work in a normal kitchen!
Thank you for watching Ginger Power Ranger, much appreciated. Not that old mate 🤣😂🤣
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thanks again for watching Ginger Power Ranger
@@JohnKirkwoodProFoodHomemade I have watching some of your other videos and have already subscribed! Very good to find a new channel :)
Thanks for watching TGPR, much appreciated.
Just a little extra info to help you along if you try these Ciabatta Loaves. Please follow these 4 simple rules when making these Ciabatta loaves.Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, even if it's new yeast, you can do a yeast test as shown in my sandwich bread video here ua-cam.com/video/HWpSbYV96_c/v-deo.html
There is also a great recipe for Ciabatta rolls video on my channel too ua-cam.com/video/_Iod0m7rDyY/v-deo.html
I have also recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for Watching TGPR.
darling, there is no bread to be found on the shelves where I live unless you want bagels or english miffins (the only things left on the shelves), so thank you so much for making this video because now I get to, happily actually, make my own bread. Thank you so much for post this. I have just enough supplies to make this, hope you are well and thank you :)
Thanks for watching Katelyn, much appreciated. Very kind, thank you my friend.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ua-cam.com/video/HWpSbYV96_c/v-deo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
There's one thing that you, John, did that most, if not all You Tube bakers don't do and that is show the actual speed settings on the stand mixer. I appreciate this very much. When you said to let the mixer run at the highest speed for 6 minutes, I knew you didn't mean the highest speed on the machine, but rather the highest speed you SHOWED us. This is very important if you're not very experienced or haven't used a stand mixer to knead bread. A lot of professionals (in any field) do things so automatically, they forget (or don't realize) many people aren't familiar with the process they're teaching. Thank you, kind sir, for your very clear instructions!to you and your family!
Thank you for your kind words Christine, and thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Steak pasties profoodhomemade.com/steak-pasties/
You’re my go to chef for fantastic home Baking. I’ve made this recipe several times a week for the past year and never came back to tell you how great it was. I’m rectifying that now. Fantastic recipe❤
I found this recipe to be the best one of all that I've tried. The first time I tried this recipe I used Caputo 00 flour, which had 14 percent protein, but it's finess caused it to not hold up in volume. So I did it again with all purpose flour, since we're on covid restrictions, the grocery store was out of bread flour. But this round of ciabatte still came out perfect! Thank you for your kind, easy, patient instruction. It makes us all willing to try with confidence. Keep up the good work. Oh, the reason I used Caputo 00 is because I built a brick oven years ago and make artisan pizza VPN style. I should do a video on that! LOL!
Thanks for watching John, much appreciated. You're very kind my friend 😉.
You are such an excellent teacher, John! Thank you so much for sharing your experience and skills with us :)
Thanks for watching Sarah, much appreciated. Very kind comment thank you. Great apple pie recipe coming soon 😃😉👍
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thanks again for watching Sarah. Apologies if you have already subscribed I'm losing track.👍😉
OMG, this is the best ciabatta bread I've ever made! I followed your measurements & instructions as precisely as possible, and my family thanks you!! LOL
Fantastic! I'm pleased you gave them a try my friend and they turned out well.
I just love hearing you talk! Your instructions are FANTASTIC!
Thanks for watching CM, much appreciated. Very kind my friend 😉.
John, you're a wizard. Thank you so much. Keep the good work.
Thanks Shoim, very kind, thanks for watching much appreciated.
I’m happy I discovered your channel John. You are amazing and I spend way too many hours watching your videos and then duplicating your recipes. My friends are enjoying all the fresh bread! 😊
Fantastic! I'm pleased you gave it a try my friend and it turned out well. Thanks for watching my friend. My latest video recipe link for whole wheat and white bread flour Bloomer. ua-cam.com/video/Y-CcExgNjdw/v-deo.html. And here is the ingredients list and full written method on the channels website,
profoodhomemade.com/bloomer-whole-wheat-and-white/
I just want to say thank you for the excellent results I got with your recipe and instructions. I have tried maybe 5 or 6 different tutorials and yours is by far the best for clarity, and results.
Thanks for watching hundimzug, much appreciated. I'm very pleased you have enjoyed the recipe. There is plenty more challenging breads and other recipes on the channel for you to have a go at. The channel also has its own website with ingredients and written methods. Please like share and subscribe for more great video recipes.
John.
John, you are in my opinion, the best bread maker I’ve seen on UA-cam. These loaves look amazing and I can imagine taste just great.
Even though it takes a bit more time making this ciabatta, I’m sure it’s totally worth it.
Nice presentation and production, thanks again!
Thanks for watching RG, much appreciated. Very kind, thank you my friend.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including weiging the WATER IN GRAMS, NOT FLUID OUNCES,, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ua-cam.com/video/HWpSbYV96_c/v-deo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
I just made this without a stand mixer an I was pretty worried about how it would turn out, but you were totally right! 3 extra hours of waiting and I have the most fluffy and delicious bread I've ever eaten. Thank you so much for the tutorial.
Nice job Emily, always remember the longer you wait for your dough to develop, the tastier the bread will be, we use machines because it's quicker, but waiting is better 😃😉👍.
How long can it stay in the fridge without over proving?
I made this today, and it was like a cloud before I baked it. It is flavourful and light with a wonderful crust. However, I didn't get big air pockets. My texture was more even. Do you know why this might be? My yeast expired in December 2019, but during this lockdown, it was all I had. Thank you for being a wonderful teacher and helping me to make this delicious bread.
Hello, John, great tutorials! I appreciate the side explanations, like describing the poolish as improving the texture and flavor of the bread. And the sticking plaster trick on the bottom of the bowl is genius! Thank you for your most excellent work!
Thanks for watching John G, much appreciated. Very kind thank you my friend.
Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here www.youtube.com/watch?v=HWpSb...
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching John G.
Clear, concise, easy-to-understand and follow description and instructions with no "beauty shots" of the camera slowly panning around the end product for artistic effect. Perfectly simple, and simply perfect. And the voice-over is superbly done. I love this video!
Thanks for watching Mark, much appreciated. Very kind, thank you my friend.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ua-cam.com/video/HWpSbYV96_c/v-deo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
This was the most soothing yet informative thing to watch
Thanks for watching Hannah, much appreciated. Very kind, thank you my friend.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including weiging the WATER IN GRAMS, NOT FLUID OUNCES,, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ua-cam.com/video/HWpSbYV96_c/v-deo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching my friend.
Made these last night for some Italian sandwiches and they were out of this world! I live in Brooklyn and have never gotten bread from a bakery that tastes this good!
Thanks for watching Brendan, much appreciated.
I have been making bread for years in every conceivable way (machine, no knead, knead, and sour dough) and have never been satisfied. None of them ever turned out like bakery bread. My heart is palpitating rapidly because I think this recipe might be the one. Thank you so much for the perfectly clear presentation and simplicity of your recipe. Blessings.
Thanks for watching Curr, much appreciated. Very kind, thank you my friend, God bless you and yours too my friend.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including weiging the WATER IN GRAMS, NOT FLUID OUNCES,, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ua-cam.com/video/HWpSbYV96_c/v-deo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Thank you very much for sharing this fantastic recipe with us.
Right now my 7th Ciabatta is in the oven. This time I made one with ramsons in it, and I believe it's going to be fantastic like the ones before.
You're a great chef and I love your videos, they're so well structured with the right amount of information and your calm voice does the rest.
Thank you once again!
Thanks again for watching H, much appreciated.
This guy could narrate my owners manual for my car and I would listen. Voice is silky smooth
🤣👍😃 My wife would disagree mate.
Thanks for watching P, much appreciated. Very kind, thank you my friend.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including weiging the WATER IN GRAMS, NOT FLUID OUNCES,, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ua-cam.com/video/HWpSbYV96_c/v-deo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching my friend.
Thank you so much for this Ciabatta Master Class! You have a talent to teach. I’m having breakfast with a fresh home made ciabatta. ❤️
Great job. Thanks for watching Emerson, much appreciated.
Hello! I’ve just started baking bread and your videos have taught me so much!!! Thank you for your clear instructions. You have the most wonderful and soothing voice!🥖
I love your voice. Your voice makes me believe this bread will be amazing. It will comfort my soul.
Thanks for watching Sam, much appreciated. Very kind, thank you my friend.
Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ua-cam.com/video/HWpSbYV96_c/v-deo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
John, looks wonderful, can’t wait to try this! I love the way you presented this, one of the best how-to videos I’ve seen on UA-cam. Thank you, subscribed!
Thanks for watching and subbing Mark, much appreciated.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ua-cam.com/video/HWpSbYV96_c/v-deo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look.
Love your recipes John and I am using a few of your video's in the run up to Xmas, I really struggled with high hydration dough until i found your video's, I now just follow the precise steps and I have a loaf that looks like something you would buy from a baker :)
Ive watched HUNDREDS of bread videos and Ive never learned as much as I have from only 2 of your videos. Thank you for that. I left my kitchenaid to collect dust 2 years ago and just knead everything by hand because the hook was worthless, that paddle trick you show in this video is huge for me, its literally a game changer and I cant thank you enough for sharing that.
You are so welcome! Jimmy.
Thanks for watching my friend. As it's Shrove Tuesday, Here are my pancake videos,
Strawberry traditional pancakes ua-cam.com/video/VWb9Eev7SS8/v-deo.html
Blueberry Sourdough Pancakes ua-cam.com/video/Z8HyRaBpqIY/v-deo.html
Bread is life! And you've made a little slice of heaven...thanks for allowing us to visit your kitchen!
Thanks for watching! much appreciated Lynn.
Looks like the Bread Baker's Apprentice recipe! My favorite book of all time, thank you so much for the video and spreading it to others :)
Thanks for watching Emannuel Martinez, much appreciated. This is the only true ciabatta recipe.
Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ua-cam.com/video/HWpSbYV96_c/v-deo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Love the demo, background music and your soothing voice. Excellent tips on letting TIME do your kneading and how to improvise if you don't have a baking stone. A slow rise makes such a difference in flavor. I like to do my first rise in the fridge. You are an excellent teacher. Thank you :o)
Thanks for watching and the very kind comment Tonithenightowl much appreciated. I have plenty more bread, cake, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of new uploads. Good luck and thanks again Tonithenightowl.
I followed your instructions to the dot. The result is amazing. I'm pretty proud of myself. You're an amazing teacher! 👍👍
Great job, I'm proud of you too Dessy.
Your instructions are perfect! I can't believe I was able to pull this off with delicious results!
Thanks again for watching boataful, much appreciated. Very kind, thank you my friend.
Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ua-cam.com/video/HWpSbYV96_c/v-deo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
I love that you are using a shower cap that can be reused over and over again instead of plastic cling wrap.
Thanks for watching, much appreciated. Very kind, thank you my friend.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including weiging the WATER IN GRAMS, NOT FLUID OUNCES,, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ua-cam.com/video/HWpSbYV96_c/v-deo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching my friend.
That was beautiful to watch John! Thank you so much for that amazing tutorial!
Thanks for watching EG, much appreciated. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ua-cam.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ua-cam.com/video/HWpSbYV96_c/v-deo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
This are the BEST and more detail videos of bakery. AMAZING, keep posting please.
Thanks for watching Diego Solis , much appreciated. Very kind, thank you.
Just a little extra info to help you along if you try these Ciabatta loaves. Please follow these 4 simple rules when making these Ciabatta loaves.Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, even if it's new yeast, you can do a yeast test as shown in my sandwich bread video here ua-cam.com/video/HWpSbYV96_c/v-deo.html
I have also recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for Watching Diego Solis .
Hi John I'm 22, and I wanted to say a big THANK YOU because I learn so much from you! I enjoy your sooting voice and videos and hope you enjoy making them as much as we enjoy watching them :)
Thanks for watching NK, much appreciated. There are many! many! more quicker and easier bread recipes on the channel, checkout my bread making playlist here ua-cam.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html
I made this gorgeous ciabatta bread today. It is amazing -- thank you! I followed your instructions faithfully until I got to the loaf forming portion which I found unnecessarily complex and involving unneeded handling. I was able to cut the dough, form the loaves, allow the final 20 minute rise and bake the bread all on the same pan. I did not use a couche, plastic paddles or parchment paper and I did not have to transfer or flip the doughy loaves. My loaves were a bit rustic and not perfectly formed but that was not my aim either. Nor did it affect the taste or structure of the bread. I apologize for being a bit critical because I am extremely pleased at the gorgeous ciabatta you guided me through.
Thanks for watching Richard, much appreciated. Please like share and subscribe.
Hello from the USA. Fantastic video, you have a real talent and they are pleasant to watch!
+Eric Mosley
Thanks for watching much appreciated. Lovely comment thank you Eric.
I made your Baguettes the other day and they were a huge success, I actually halved the recipe, thank you for the simple and easy to follow instructions, the bread even though it takes a long time is absolutely worth the effort. Going to try your Ciabatta
Thanks for watching Clare, much appreciated. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ua-cam.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ua-cam.com/video/HWpSbYV96_c/v-deo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Hey, your voice is very soothing. My wife watches you and she is disabled and can't cook anyway but you make her feel like she could if she just felt like getting up and just getting stuck in.
Please say hi to your wife from me Steve. 👍
when i was younger my stepfather (Italian) use to buy this bread in a round form not slipper like you make.
Point is i have not found any shops, not even an Italian shop (oddly enough) , that sells this bread where i am.
Ive been longing too have some so now i guess ill have to make my own.
Thank you for this video.
Thanks for watching John, much appreciated.
Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ua-cam.com/video/HWpSbYV96_c/v-deo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Tested by Italian: IT WORKS LIKE A CHARM! Thanks John!
Thanks again Paolo, as always much appreciated.
Simply fantastic - not only an explaination of what to do, but why and how it works. This video was a delight from start to finish! Thank you!
Thanks for watching pj, much appreciated. Very kind, thank you my friend.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including weiging the WATER IN GRAMS, NOT FLUID OUNCES,, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ua-cam.com/video/HWpSbYV96_c/v-deo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
I usually don’t watch videos about baking because, l’m a Pastry Chef for over 40 years and owned several bakeries and a Dessert Cafe. About 30 years ago, I started specializing in Wedding Cakes. But when you video popped up, l couldn’t resist, l just found your Channel last night and I absolutely enjoyed watching you. I’m from Brooklyn, NY and l love your accent, it’s so charming. Your Ciabatta looks amazing, you’re crumb is perfect! You’re also an excellent instructor, very thorough in your explanation for everything! Thank you 🙏🏼
Always nice to receive positive comments from a fellow chef Jane D.
Master Chef “John from the North East”
Beautiful ciabatta 👍🏻
Thanks again for watching Michael., always a pleasure mate.
john tried ten of your recipes and everyone came out perfect unlike some chefs. Hollywood not one came out right . Jamie to fast and rustic . Gordan Ramsey super fast . and you slow precise and very understandable. you'll do for me john keep up the good work .
Thanks for watching Abraham, much appreciated. I feel a bit inadequate next to those big names my friend, very kind 😃😉👍.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
John Kirkwood so glad you responded with this information! I find it useful, too! Didn’t know you had a cookbook! But I like cooking along with you; especially on tricky recipes like the ciabatta! Your voice reassures me! I mean, it is just flour and water! Although I had to get my yeast from UTAH and I live in Texas! There’s none to be had locally thanks to the plague. Sigh....
I have to say that this video has given me a whole new found appreciation for chabotta bread. Wow!
Thanks again Craig.
In an hour of worry and crisis, it was so nice to get lost in the warmth and peace your voice brought me.
The 10/10 tutorial was a shared winner.
Thank you, can't wait to try this out. I subscribed before the yeast was added.
Cheers to you and your wife from a new fan from Trinidad 🇹🇹
That's very kind Adil, thank you.
There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ua-cam.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ua-cam.com/video/HWpSbYV96_c/v-deo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Thank you so much John, this recipe is very good and love your video.
+Taylah F.
Thanks for watching much appreciated.
I love the use of the shower cap. I'd never thought of something like that so I ended up buying bowls with covers. I wish I'd seen this first.
Thanks for watching Asa Stallard, much appreciated.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ua-cam.com/video/HWpSbYV96_c/v-deo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
I loved the way you are making this bread. You are old school and I love that very much. Also the handy tips you gave. You have so much experience and it is so kind of sharing that. Don’t look at the thumbs down but think of the positive thumbs up. Thank you for learning me to make this bread in New Zealand. Very much appreciated.!!!
Thanks for watching Jeannette, much appreciated. I think a lot of people think the process is a bit long is all, but can't please everyone my friend.
Saw 30 seconds of this video. Instant subscription and bell notification clicked. This is wonderfully straight to the point and of great quality. Great work!
Thanks for watching and subscribing Jakob, much appreciated. Very kind, thank you my friend.
Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ua-cam.com/video/HWpSbYV96_c/v-deo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look.
Hands down the best tutorial I've ever seen.
Thanks for watching Paul, much appreciated. Very kind, thank you my friend 👍😃😉.
Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here www.youtube.com/watch?v=HWpSb...
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
@@JohnKirkwoodProFoodHomemade Many thanks John. I *always* measure my ingredients using grams as the US cups system, and even ounces, is just too inaccurate. Not that I'm from the US originally - I grew up in your part of the world - Jarrow/South Shields. :)
Thanks for that, I owned a freezer food store in Jarrow for a few years, in Viking centre, And we go to S Shields most weekends during the summer, small world my friend.
Just made a batch, came out perfect!!! Thank You!!
Thanks for watching Chris, much appreciated. Very kind, thank you my friend.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ua-cam.com/video/HWpSbYV96_c/v-deo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Dear John - hope you're well. I'm going to ask my doctor to report you to the BMA!!!! Your gorgeous recipes are too tempting! I'm a bit overweight already and have been cooking originally Chinese but a lot of other Brit stuff as well for a few years now - your channel is taking me to another level. Thank you so much. Addiction to your recipes will probably be the undoing of me!?! - Every good wish and keep 'em coming. The Mrs, a retired caterer who is only too keen to get me into the kitchen these days, has given everything the thumbs up. Bless you, John. you're a real tonic. Paul
Thanks for watching Martyn, much appreciated. Really nice comment, thank you.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Also check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
There are many other channels showing the same recipes but what I like about yours is your simple style and the fact that you show the exact timing, temperature and weight of each and every ingredient and never use cups for measurement. When following your recipes, I confidently pour in all the water at once without the fear of over-hydrating the mix, and I get perfectly consistent results every time.
So nice of you Alex.
I’m an epic failure at bread making, but listening to you and watching your videos makes me want to try again!
Go for it Tiffani, it's quite easy if you stick to the recipe. Please like share and subscribe for more great video recipes.
I'll send you some information to help you along with the bread tomorrow.
Thanks again for watching Tifani, much appreciated.
Just a little extra info to help you along if you try these Ciabatta loaves. Please follow these 4 simple rules when making these Ciabatta loaves.Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here www.youtube.com/watch?v=HWpSb...
I have recently uploaded another Ciabatta roll recipe if you want to have a look, here's a link, ua-cam.com/video/_Iod0m7rDyY/v-deo.html
I have also recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists. Channel, ua-cam.com/users/jonboy2478
Playlists, ua-cam.com/users/jonboy2478/playlists
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Tifani.
You’re the best John! I’m studying everything you just sent me. I think my first problem is strong white flour. I didn’t know anything about protein before you. I just bought whatever bread flour I could. I’ll start doing more research. I know you like to mill your own whole wheat flour. I’m not quite there yet, lol. But you better believe I’m going to try one of your recipes. Stay tuned!
@@tifanireed5596... i think this is where i messed up. i got regular flour from the store but it only has 3 grams of protein per serving mine failed...so i'm going to order stronger flour and try it again! good luck to us!!heehee!!
Theres wonders too breadmaking.And you just shared some. i truly ar your friend :)
Your videos and recipes are truly inspiring. I have made two lots of wonderful baguettes for the first time in my life and they have been appreciated by my family! I ordered some items from your shop yesterday and have just made a donation. Please keep the channel going as it clearly brings a lot of joy to those who watch it.
Very kind Eddy, thank you so much, I will be in touch by email soon. 👍
Yummy ,just finished building my wood fired oven and this bread will be one of its First blessings ,great video.
Thanks for watching Vito, much appreciated. Very kind, thank you my friend.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ua-cam.com/video/HWpSbYV96_c/v-deo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Thank you John, I have tried ciabatta before, and it didn't work out. I will give your recipe a go. I love your narrating style, it is so relaxing. Have a lovely Christmas, Daniel
That's very kind of you Daniel, once you know how to handle it it's much easier to do, Merry Christmas to you too, and have a peaceful and prosperous new year.
OK, just took them out. The smell is fabulous.
Against my initial plan i did do them 22 minutes because the temperature in the oven had dropped a bit after putting them in, but in hindsight that might not have been necessary.
Cut open the structure looks great. too hot to taste yet.
Shaping was a bit tricky, so they look like different size slippers, but I guess that is just a matter of practise
Next time I will do then 18 min no matter whether the temp dropped a bit
I'd guess great success with an 11% flour
oh that smell... I wouldnt be surprised if I finish them both tonight
+Ed19601
They really are great buddy and I know exactly what you mean with the smell, very well done for a first attempt, it really doesn't matter if they're different sizes they'll taste great, we had BLTs with ours last night, yum :)
I have been making Ciabatta bread for years. Your video is an inspiration to me. Several things you do that I wasn't doing that will make it easier for me. Thank you!
Thanks for watching Charlene, much appreciated. 👍😉😃
Just a little extra info to help you along with these ciabatta Rolls. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here www.youtube.com/watch?v=HWpSb...
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
@@JohnKirkwoodProFoodHomemade As a matter of fact, I just got home from the grocery store. I picked up King Arthur Unbleached White Flour, it's 12.7% protein. It's the best our store carries. I've always loved KA flour.
I have always used a scale when making bread. I find it more accurate. I've been baking bread for 49 of my 67 years. My Mother taught me how when I was just a teen. I started my granddaughter off baking bread before she could see over the kitchen counter.
The pointers that I took away from your video are to use my Mom's stainless steel bowl instead of my glass bowl, water my hands instead of using an oiled spatula to turn the dough, use a shower cap instead of plastic wrap when rising, use my well floured baking cloth for rising the loaves instead of parchment paper, never touch the top once it's shaped into the loaves and most importantly, flour well!! I do have a wooden pizza peel that I lay my parchment paper on for slipping the loaves easily into the oven. And I do have a pizza stone.
Again, thank you very much. I'm looking forward to making my next loaves your way.
Have a great day,
Charlene
P.S., I did subscribe and am looking forward to checking out more of your videos.
One of the most comprehensive ciabatta bread videos! Loved the outcome :)
Thanks for watching ileany E, much appreciated. Very kind comment, thank you.
Just a little extra info to help you along if you try these Ciabatta loaves again. Please follow these 4 simple rules when making these Ciabatta loaves.
Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ua-cam.com/video/HWpSbYV96_c/v-deo.html
I have recently uploaded another Ciabatta roll recipe if you want to have a look, here's a link, ua-cam.com/video/_Iod0m7rDyY/v-deo.html
I have also recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists. Channel, ua-cam.com/users/jonboy2478
Playlists, ua-cam.com/users/jonboy2478/playlists
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching ileany E.
Thanks John, another superb video
Thanks again Jim.
You are wonderful to listen too and explain really well thank you 😊
Hello sir. This is the first time I've seen one of your videos. I love it and I love your voice. I wish a speedy recovery from your surgery. Your newest member Badiaa.
Thanks for watching Badiaa Hafs, much appreciated. Very kind, thank you and welcome aboard my friend.
Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ua-cam.com/video/HWpSbYV96_c/v-deo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look, here is a link to my playlists ua-cam.com/users/jonboy2478/playlists?view=1&flow=grid&view_as=subscriber
What an absolute dude you are mate. I could listen to that Geordie voice telling me how to bake bread PROPERLY at home allllllllll day. Big fan.
Thanks for watching Rob, much appreciated. Not exactly a Geordie mate, but very close👍😉😀 Please like share and subscribe for more great video recipes.
Hi, John! I've just tried to make my first ever bread here in Brazil and I used your recipe to get start in the panification world. I can't tell how happy and satisfied I was when I finished this ciabatta bread. It came out beautiful! I just wanna to thank you for publishing this video and I will try the other recipes later for sure.
Thanks for watching Maki, much appreciated. I'm so pleased for you my friend on doing such a great job for your first attempt too, very impressive to start with a more difficult bread but any other bread you try should be easier for you.
Just a little extra info to help you along next time you try these ciabatta loaves. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ua-cam.com/video/HWpSbYV96_c/v-deo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Very nice,John!
Thanks again, much appreciated.
thank you so much! learned a lot from you, especially dealing super hydration doghh.
hope you are well, best regards, Haim
Thanks for watching חיים חן , much appreciated. I'm very well now, thanks for asking my friend.
Just a little extra info to help you along if you try these Ciabatta loaves again. Please follow these 4 simple rules when making these Ciabatta loaves.
Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ua-cam.com/video/HWpSbYV96_c/v-deo.html
I have recently uploaded another Ciabatta roll recipe if you want to have a look, here's a link, ua-cam.com/video/_Iod0m7rDyY/v-deo.html
I have also recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists. Channel, ua-cam.com/users/jonboy2478
Playlists, ua-cam.com/users/jonboy2478/playlists
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching חיים חן.
One of the most descriptive bread videos I've watched in a long time. Thank you very much. Definitely will be watching more of your videos. Love your descriptions. Keep up the good work..
Thanks for watching Mike, much appreciated. Very kind, thank you my friend.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ua-cam.com/video/HWpSbYV96_c/v-deo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
An absolute masterclass, thank you for sharing this.
Thanks for watching Don, much appreciated. Very kind, thank you my friend.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ua-cam.com/video/HWpSbYV96_c/v-deo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, ua-cam.com/video/f0RjnQGrwzw/v-deo.html
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.