Thank you Felicia - I’m new at this game and still have these fears that it’s not going to work- I cheated and added some sourdough starter with the 12 hr biga that I made as instructed and added 2 tsp of gluten- kneaded all by hand- did not have a cover for the bread - I did use my cooking stone and steam- covered w tin foil half way through. I did preheat at 450* and kept it there. OMGoodness it was delicious- nice crust and nice holes. I’m trying to get 100% on board trusting the process- but I also understand there are so many factors that play into the bread. Thank you for all you do on your channel 💕
Yeah, when you use my recipes and use freshly milled, whole-grain flour, you'll find no extra gluten is needed. God gave us just the right amount in the grain :-)
This is sooo good! I left my biga out on the counter for 14.5 hours then made the Ciabatta Bread. Thank you for all your videos! I just started baking breads (and milling fresh flour) about 2 weeks ago and every one of your recipes has worked perfectly for me (and I have made quite a few lol). I have learned so much from watching them, thanks again for ALL of your videos and recipes. I do have one question, can you double this recipe? I want to freeze some.
*UPDATE* I made this again for the second time. I was careful to keep the water temp around 90 degrees. I measured more carefully and I did the maximum times given for kneading (used a kitchen aid) and rising. I skipped the boiling water part because I used a Dutch oven and a lidded cast iron pot. It came out absolutely perfect! I might try adding cloves of garlic next time ... Thanks for this recipe! This recipe was fun and so different! I have some questions. I did not get the large crumb like yours in the video. But the dough felt great every step of the recipe. I'm wondering if I let it rise two hours (or even the 1.5 max you wrote on the recipe) instead of just one hour... Would that make a big enough difference? I also thought maybe it was the temp of my water or some detail like that (it was lukewarm). Either way, it tastes really great! Just has a close crumb. Lastly, I wondered if you've have success leaving it in one larger loaf instead of cutting into two? Or would I need to adjust the bake time?
Hi Felicia, In the Autolyze Ingredients section of the printable recipe, you wrote, "2 cups freshly milled hard white wheat flour, milled fine - mill 2 cups of hard white wheat berries." 1. Milling 2 cups of berries would give about 3 cups of flour. How much flour do you autolyze? 2. Milled fine - is that the Bread or Pastry setting on the Wonder Mill? I started baking fresh milled wheat with your recipes about a year ago, and we love it! Thank you for all your work!
Please change the title so it shows up on search. I've been searching for whole wheat ciabatta for really long and this videos never showed up. Its a hidden gem ❤
Beautiful bread. Thank you for sharing how you made it. I have made a lot of bread, but never seen it stirred up at first in a jar. Nice. Great way to see all those holes.
Thank you so much for the video and recipe. I got great results through all of the steps. I have just started milling my own flour so not sure if the end results I got were right. It is a little hard to describe but I feel the bread was "wet". I got the large crumb and it was not a doughy kind of wet like it was undercooked and was edible and tasted good. You kept saying through the video to resist adding more flour and I listened. Here are the things I did differently: I keep leftover milled flour in the freezer and use that first when baking. I think I accidentally pulled out my soft white flour and used that, but I don't think it was more than 1\2 cup. Could that little make a difference? I did use the steam as instructed but my roasting pan did not cover the loaves so I had to leave it off. I started at 500 and reduced to 480 after 12 minutes according to the recipe. I still got the crunchy crust. Because it was not covered it browned quicker and I put foil over it loosely for the last 5 minutes. I am wondering if since I did not cover it if I should have baked it at 480 for the whole time instead of starting at 500...? Maybe I should have used a thermometer to test for doneness? I must say though I had it toasted for breakfast and it was heavenly. Thank you for helping me make the journey from avoiding bread to taking great pleasure in the process of making it and enjoying it!
It really just depends on what you want to bake. Baking steels are great for pizza and flatbreads but can possibly cook too fast for loaf breads. Baking stones are cheaper and good for both types. There are pros and cons to each. Here's an article I found discussing the differences between both :-) www.seriouseats.com/baking-steel-vs-baking-stone-6891373
So, Felicia, what happens if you use hard red? It's all I've got at the moment. Well, I have 2 varieties: Park wheat (which is a hard wheat), and Hard red spring. It will be a while yet for the hard white to be ready. Second question: what is the process of I want those square ciabatta buns? Is it just careful shaping and cutting?
You probably could use hard red, the flavor just may be a bit stronger. Which isn't a bad thing :-) As far as the square cibatta, when you go to cut the rectangle loaves just cut them into smaller squares and handle as normal. It just may take less baking time with them being smaller loaves. I would still bake them for about 12 minutes under the roasting pan to set that crust, then maybe just 10 minutes without the roasting pan. Go from there :-)
Thank you Felicia - I’m new at this game and still have these fears that it’s not going to work- I cheated and added some sourdough starter with the 12 hr biga that I made as instructed and added 2 tsp of gluten- kneaded all by hand- did not have a cover for the bread - I did use my cooking stone and steam- covered w tin foil half way through. I did preheat at 450* and kept it there. OMGoodness it was delicious- nice crust and nice holes. I’m trying to get 100% on board trusting the process- but I also understand there are so many factors that play into the bread. Thank you for all you do on your channel 💕
Yeah, when you use my recipes and use freshly milled, whole-grain flour, you'll find no extra gluten is needed. God gave us just the right amount in the grain :-)
GOODNESS I'M SO SO SO EXCITED!!!! Ciabatta has been our favorite and I've been hoping to get a whole grain version of this!
This is SO good once it's done well!
This is sooo good! I left my biga out on the counter for 14.5 hours then made the Ciabatta Bread. Thank you for all your videos! I just started baking breads (and milling fresh flour) about 2 weeks ago and every one of your recipes has worked perfectly for me (and I have made quite a few lol). I have learned so much from watching them, thanks again for ALL of your videos and recipes. I do have one question, can you double this recipe? I want to freeze some.
I’m excited to try my ciabatta recipe with my flour berries. Started to do ciabatta bread when COVID hit my life and never look back.
*UPDATE*
I made this again for the second time. I was careful to keep the water temp around 90 degrees. I measured more carefully and I did the maximum times given for kneading (used a kitchen aid) and rising. I skipped the boiling water part because I used a Dutch oven and a lidded cast iron pot. It came out absolutely perfect! I might try adding cloves of garlic next time ...
Thanks for this recipe!
This recipe was fun and so different! I have some questions. I did not get the large crumb like yours in the video. But the dough felt great every step of the recipe. I'm wondering if I let it rise two hours (or even the 1.5 max you wrote on the recipe) instead of just one hour... Would that make a big enough difference? I also thought maybe it was the temp of my water or some detail like that (it was lukewarm).
Either way, it tastes really great! Just has a close crumb.
Lastly, I wondered if you've have success leaving it in one larger loaf instead of cutting into two? Or would I need to adjust the bake time?
Hi Felicia, In the Autolyze Ingredients section of the printable recipe, you wrote, "2 cups freshly milled hard white wheat flour, milled fine - mill 2 cups of hard white wheat berries."
1. Milling 2 cups of berries would give about 3 cups of flour. How much flour do you autolyze?
2. Milled fine - is that the Bread or Pastry setting on the Wonder Mill?
I started baking fresh milled wheat with your recipes about a year ago, and we love it! Thank you for all your work!
Please change the title so it shows up on search. I've been searching for whole wheat ciabatta for really long and this videos never showed up. Its a hidden gem ❤
Thanks for the SEO tip!
So excited for this recipe!!! Thank you!!
Thank you. I was needing some recipes for freshly ground grains. Looks awesome.😍
Rye bread, would love a good recipe for that
Thank you, thank you, thank you ‼️. I can’t wait to try this Felicia. I’m so excited to try this recipe, and btw nice pink timer. 😊
Thanks!
Beautiful bread. Thank you for sharing how you made it. I have made a lot of bread, but never seen it stirred up at first in a jar. Nice. Great way to see all those holes.
Thanks!
Super video. ❤Thank you for sharing... What grains will be good to make a flour for a pyrogi dough.. should be light in color and elasticity.
So cant wait to try this. Ciabatta is such a special bread . So exciting
You’ll love it!!
Cool! I love that you've branched out like this! Thank you!
This recipe was kicking my behind at first lol I didn’t think I would ever get it!!!!
@@GrainsandGrit have you ever made something like a Hawaiian roll? I've tried, and can get nowhere near one.
LOVE YOUR VIDEOS
Thanks!
Awesome, my favorite❤❤❤
Thank you so much for the video and recipe. I got great results through all of the steps. I have just started milling my own flour so not sure if the end results I got were right. It is a little hard to describe but I feel the bread was "wet". I got the large crumb and it was not a doughy kind of wet like it was undercooked and was edible and tasted good. You kept saying through the video to resist adding more flour and I listened. Here are the things I did differently: I keep leftover milled flour in the freezer and use that first when baking. I think I accidentally pulled out my soft white flour and used that, but I don't think it was more than 1\2 cup. Could that little make a difference? I did use the steam as instructed but my roasting pan did not cover the loaves so I had to leave it off. I started at 500 and reduced to 480 after 12 minutes according to the recipe. I still got the crunchy crust. Because it was not covered it browned quicker and I put foil over it loosely for the last 5 minutes. I am wondering if since I did not cover it if I should have baked it at 480 for the whole time instead of starting at 500...? Maybe I should have used a thermometer to test for doneness? I must say though I had it toasted for breakfast and it was heavenly. Thank you for helping me make the journey from avoiding bread to taking great pleasure in the process of making it and enjoying it!
Oh, and also I baked it on a stone.
Hmm, you might cook for just a little longer.
❤
Nice work
Thanks!
Do you mind sharing your sourdough starter? I have tried to make it. However no success here. Thanks
How long does a loaf of your bread keep on the counter, 2-3 days or longer?
A couple days or so.
Does a baking steel perform better than a baking stone?
It really just depends on what you want to bake. Baking steels are great for pizza and flatbreads but can possibly cook too fast for loaf breads. Baking stones are cheaper and good for both types. There are pros and cons to each. Here's an article I found discussing the differences between both :-) www.seriouseats.com/baking-steel-vs-baking-stone-6891373
@@GrainsandGrit Very helpful article--thanks.
So, Felicia, what happens if you use hard red? It's all I've got at the moment. Well, I have 2 varieties: Park wheat (which is a hard wheat), and Hard red spring. It will be a while yet for the hard white to be ready.
Second question: what is the process of I want those square ciabatta buns? Is it just careful shaping and cutting?
You probably could use hard red, the flavor just may be a bit stronger. Which isn't a bad thing :-) As far as the square cibatta, when you go to cut the rectangle loaves just cut them into smaller squares and handle as normal. It just may take less baking time with them being smaller loaves. I would still bake them for about 12 minutes under the roasting pan to set that crust, then maybe just 10 minutes without the roasting pan. Go from there :-)
@@GrainsandGrit thank you
Do you kept your eggs out on the counter all the time?
Usually, yes.