How to Make No-Knead Ciabatta Bread - Amazing Italian Bread
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- Опубліковано 18 січ 2009
- Visit foodwishes.com to get the ingredients, and watch over 200 free video recipes! Leave me a comment there. If you have questions, ask on the website. Thanks!!
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Check out the recipe: www.allrecipes.com/Recipe/256997/Chef-Johns-No-Knead-Ciabatta/
I tried it....it's also very good. Like John said, it's practically the same as the country bread except for the addition of corn meal, and olive oil, and the shape. I didn't have corn meal, just used flour and it turned out great!
Hey...how you doin'?
In my family we call the end of bread "Janko" which translates to little John :D
From just casually baking this recipe for my patrons, to creating a little industry that is able to sustain 11 staff members during Covid-19 lockdown. Cant repay you, but can say a big thank you! From Sunny South Africa
Condotes I'm thinking translates to elbows in some language. In French it's coudes which is what they call the end of a loaf and in Spanish it's codos. ELBOWS seems most likely to be what condotes are...?
Hey John(Food Wishes),
I wanted to thank you for this super simple recipe. I make this every week, and no long buy bread from the store. I've had a bit of fun with this recipe, adding cloves of garlic, fresh basil, parm on top, etc etc. I recently made a batch of garlic basil ciabatta in a dutch oven, and it came out perfect. Thanks again!
tasty ! I will try too .
I’m new to this but making my second loaf now 😋 when do you add your additional ingredients? I would love garlic and parm!
Great ideas! I may try it. Also seems like olives would go well with it. Like kalamata olives, not the flavorless black olives from a can.
Pal, I also do stuff at home, but how do you manage 18 hours to let the dough to rest? I mean, it's difficult to schedule this if you're working.
Do you still make it?
I made this today [well, yesterday and today]. This was the best bread recipe I've tried, well... ever! So easy, so low maintenance, and the result was a beautiful loaf of bread. Oh, and it just happens to also be DELICIOUS. It makes one HUGE loaf, and me and my friend ate half of it in one sitting [with the help of some hummus, salsa, and wine!] I highly recommend trying this method. I cannot stress how easy this is. I actually have another batch already slow rising in my oven, but this one is an oregano parmesan version. Your tips and comments throughout the tutorial were extremely helpful in making sure I was on the right track. Thanks, Chef John. Thanks, thanks, thank you, and THANKS!!
I just made the loaf exactly as you show, except I used half wheat and half white. It came out so beautifully. I think yours is the clearest example of no-knead bread out there(I have watched quite a few videos on this), thanks. I consider myself a bread baker now.
1operamom agreed. most people over talk etc making their videos annoying as heck!
"Hey. How you doin?" Love that.
I call the end the best piece because since I was a young kid I've always wanted the first piece cut while really hot from the oven, covered with lots of butter, and sometimes a little homemade strawberry jam on top. Bread, butter, jam! What a combination! I'm on a Chef John binge watch again. Can't seem to get enough.
This is the best recipe ever. I make it all the time. So super simple. Sometimes I replace one cup of flour with ground up seed like flax or hemp.
My family likes olive oil on top prior to baking.
I make it all the time. I REALLY love it.
Also the pita that John makes is sooooo simple and super delicious!!!
Really hemp
Butter on bread, changed my whole perspective on life.
Mine too. I was shocked and amazed to witness such genius...
well I think, one can tell that a bread is delicious and has good quality by just eating it with spread butter.
Dunno, I have just pretty much done it since I can remember
seriously? People have been doing it since pretty much the invention of bread
no no no oh sarky ones...butter on bread hot from the oven...mmmmmmmm, pity about the bad tummy one hour later
We put butter in our bread since I don’t know when.
Chef John, I have to thank you for this recipe - it has changed my bread making life! It makes the best, most delicious loaf ever - and it is so incredibly low effort. I have even upped the ratio of wholemeal to white bread flour and it still works perfectly. I still can't believe that just a quarter of a teaspoon of instant yeast will make such a lovely, big loaf. An absolute winner.
Made it and it was wonderful! Just in case you don't like how the bread tastes after two or 3 days here is a simple trick. Once the bread is cooled down, cut it in slices and put it in a zip lock plastik bag and put it inside the freezer. Whenever you like to eat a "fresh" bread take a slice out and put it in the microwave for 20 seconds. The bread loses its crust but still tastes amazing and much better than dried out! Simple and easy. Use the freezer!
Great results! just skipped the plastic film to metal tray part, and did it straight from bowl to tray, worked great as well. Crispy bread on the outside, super soft and bubbly on the inside, thanks, this is my quarantine achievement!
How cool! Thank you for the tip! :)
in my family the end of the loaf is called MINE
Carol Markley. 😄😄😄😂...good answer! !!
LOL LOL LOL!!! You can make MINE YOURS cos I don't like ends of bread LOL
😂
I also call it mine, just NOT in my family but everywhere. Other’s(sharing the table) looks aside, that name really sounds delicious when its mine.
@@Dandelion_flight che strano!
Made my first Ciabatta today and it was perfect! A dash of butter on a fresh out of oven slice of the bread and the entire family instantly fell in love 😊. Thank you Chef John, the No knead trick made it possible for us to enjoy this tatsy bread.
During this lockdown I eventually got Instant Dry Yeast (no alchohol for the people, so yeast is scarce), I panicked a bit but followed the recipe. No plastic wrap - think, think, - so I used a layer of a bin liner. It works like a charm. The bread is out of the oven and looks great - now just waiting to cut it. Thank you so much!
Here in N Ireland we call the end piece the knob. So, when I make bread, my wife always asks for the knob. After 30 years marriage I no longer confuse this request with anything more spicy. And try sprinkling the bread with sesame seeds before baking. Takes it to another level.
very well written, ( spicy ) how cute
My family has always called it the "nub". :)
I'm using a sprinkling of cornmeal and flour before the second rise , baking this bread now for 7 years , in my language we call the end piece AHAU :)
we call it "puwet" which means butt
LOLOL...George, I LOVE my funny Irish ancestors... : ) Here in the U.S., they're called, "heels"...
I just set mine to rise for two hours! It is already beautiful❤️ thank you, love this bread!
I can't wait for it to go in the oven!
Chef John thank you for this amazing bread recipe and for your well explanation. I just finish baking mine. I can't thank you enough.
I made this today! Bread is delicious! I prefer this Italian bread to the French bread. It's wonderful to dip in olive oil and balsamic vinaigrette. Thank you Chef John. Recipe is a keeper.
I made it and it was wonderful !
A big thanks !
I almost always use your recipe, it is perfect every time I make it. Thank you Chef John!
Wow! I made it and loved it!! The best bread i have ever made. Easy to do recipe indeed and great taste! Crispy on the outside and soft on the inside. Will keep making it on a regular basis cuz all my family members loved it!! Thanks for the easy and great recipe !!
I love your style, always making me laugh...along with great recipes. Cheers!
DAmn, i so gonna try that butter thingy. sounds awesome
This is great and has become a family favorite. Thank you Chef !
Thank you for this video! It was posted 10 years ag,o but I just found it yesterday. And I made my first homemade ciabatta bread. It turned out amazingly!
This is consistently a PERFECT recipe. Tastes great - even better if you wait 20-24 hours. I make baguettes with this recipe - the French boys LOVE IT! THANK YOU!!
Man I’ve never made bread a day in my life but this was simple, easy, and DELICIOUS!
Thank you again Chef John. I've been making these for years since my cousin sent me your video. Great for folks with arthritis and have the time. Everyone loves my bread but I always mention you. My family,all Italian, just called the ends the heels and their were a commodity I'll just say.Then I found the double mini loaves of the long ,thin baguette where we get four heels instead of two.Better for sauce dipping. Thanks again .
thank you , I tried this bread , your right it is perfect!!! my favorite so so good
One of my all-time favorite recipes! I make it all the time. A few too many steps, though methinks. You can just floof the dough onto the baking pan from the bowl. No knead to put it on the counter and shape it.
18 hrs :/ I should have watched this video yesterday :)
it's actually 20 hours total. and it's definitely worth the wait. i've made this several times and it's amazing. :)
Easy to fix. Just add a Delorean and a flux capacitor to the recipe.
You know what they say: the best time to make no knead bread is yesterday; the next best time is now.
Don't worry it's been six years ago now, the bread should be good and risen at this point.
I just made the dough and set it aside for tomorrow. This is my 2nd loaf of this and it is awesome. Thank you Chef John!
I've only followed this, like, 40 times, and now do I get around to liking the video.
It's a brilliant recipe. We often add red caviar to that butter. Not so expensive, really, and incredible. (Russian in our family.)
so gluten strand
very wow
much bread
many flour
This is the 5th Chef John 's recipe I've made and they ve all been glorious! Best cooking channel on YT I know. Recipes that really work!!
This is my first time making bread and it is great!! Thank you chef John for sharing this recipe😊
I made this year's ago before fb and instagram was even popular or invented. It was my favourite recipe. I always bake my own bread and have now graduated to sourdough. You can actually make this with a sourdough starter. Thank you for helping me on my bread baking journey. We call the end of the bread culetto which means little butt! Lol :D
In Puerto Rico 'culito' meaning butt also, first time hearing someone else calls it the same, made me 😁 culetto
In romanian we call it "colț" which means "corner" and basically there's a little tradition that says eating the corner of the bread, will give you luck in getting along with your mother in law. :)
lol
if that's the case, then send me all your colts.... >:)
In order to eat the end pieces, my father told us that it would give us 'curly hair'...so that's his fault...lol
Tinapitian, I am a Romanian with roots in Saniculau Mare. Am used to the braided Easter bread grandma made.
Colţişor 😍😍
Hi Chef this recipe is amazing!!! So simple and the end-result is amazing!!! I tried it yesterday and you're right freshly baked bread with butter is fantastic
Chef John thankyou so much for these videos! We are both able cooks but over the years we have just been eating out and wasting/loosing our skills. You put the spark back into our kitchen! The kids will remember my hubby and I in the kitchen together making magic and coming home to the smell of fresh bread. Thankyou for this gift!!-Plus you are super entertaining:) I have us nurses at work watching these!
Smellivision, that's what we need. It looks great.
How you doin' ... couldn't resist :) lol, I'm loving your channel.
You make it look so easy, thank you. I was looking for a recipe just like this. God bless you.
Beautiful !! Easy - peasy , no streching no folding !! Looks and
Tastes fantastic . Thank You !!👌
it came out so good! and i only let it rise 3 hours!😀
Did it come out as in the video?
Chef John, you are just too damn funny! Love your videos, you are the best!
Ohh myy godd I loooooove this guy!! Fab recipes, gorgeous voice and the best personality and sense of humour xxx
This recipe is so simple yet the end result is amazing!! Thank you
In my family the end of the bread is called the “culletto”. That means small butt in Italian.
It's called the knob end in England
@@jumbo4billion 🤔Interesting.Which part of England are you in? Here in Lancashire (NW) they call it the crust. I say “they” because I’m from Co Dublin and we call it “the heel”.
@@lourdesbaby964 Down in the west country. I like "heel," never heard it called that before.
@@lourdesbaby964 In Florida I always heard of it being the Heel. I always thought they said Hill. In California some call it Butt.
In Puerto Rico we call it "culito", it means little butt
Funny, this is how we Dutch call it as well! We call it 'Kontje' which translate to 'little butt'
In Brazil we call it "bundinha", or as translated to english, "little butt"
Food stamps, section 8 housing, disability checks from the Americans! Live for free!
Same for Argentina
Sheila Rodriguez. In Poland we call it "dupka" which means also little but but in polish.
We first found Chef John during Covid…Made this bread when it was hard to find any…Still making it!!!! Love this recipe!
Totally delish! …and who doesn’t love Chef John’s voice! 😊
Done this recipe 3 times now. Love it because i bake every 3 days and if i want a lazy day, this is my go to recipe..many thanks :)
Condotes means Heel.....but it really sounded like something "special" in your sexy voice.
We have ALWAYS called it the heel!!!!
Best part of the bread
I LOVE YOU SO MUCH RIGHT NOW!!!!
OMG
i have spent three hours looking for a ciabatta recipe to make without a bread machine and stand mixer and all that mess. i don't have any of that. i am a 27 year-old college student with no money i have .39 cents in my account and no time for a job. to save 300 dollars for a stand mixer. i will try this out i can't wait. l love you, thank you thank you thank you
Thanks for the recipe! I shared it with my friends and loved ones, and they love it so much!
Hi Chef John, thanks so much for this receipt. I baked my bread today and it turned out perfect. I love that I needed just 1/4 teaspoon of yeast.
We call the end of the bead the heel.
We call it "er culetto".
We call it the ass xD
Ashleigh Sanders you must be from Norn Iron lol
Niels van Asten 😝 me too!! Well bum but same difference!
Why would anyone want this recipe? There's no knead for it
haha. Hahahaaa :') Pahhhaahhhaaaa. :'D PAHAHAHAAAHAAAA XD HAAAAAA HAAAAAA HAHAHAHAAAA HAHAHA HAAAAAAWWWWAW HAAWWWWEEWWWWWW AWWW EWWWWQQGGGGHGGG O_O PGFDBF AHHEMM AHEMMM!! CHOKE CHOOKKKEE O_O wow you nearly killed me man xD
Take it easy, man... slow breaths... You be ok inna few minutes.
Ms. freaky, this joke can make you a lot of dough
At yeast it tastes good.
No? Ok.
Ka Ka KaBOOM!!
you are simply the most friendly,sweetest chef I have ever watched!
This is fantastic! I don't get tired to bake this ciabatta since 3 years ago.
Tried this recipe and damn never buying bread again!
and that was a lie
lmaoooo
I am fine thanks, how are you doing chef ??
Awsome recipe, I left it to rise for about 15 hours and then for 2 hours and the bread came out great. Really worth trying this recipe.
Going in for a second time. Made it the other day, came out amazing. Got another one going through the 18 hour rise right now.
"I'm not trying to sound extra sexy but , I can't help it.....hey , how you doin?!"
LOL
In 2019: *Hey how you doin'?* ☺☻
2020 says hello
I made this on monday and the bread turned out awesome. Thanks for the recipe
This is an excellent recipe! I just made it and we love it! Nice texture and taste, our new favorite! Goes great with pasta sauce! Thank you John! I will not change one thing about this recipe.
Dis he say only 1/4 tsp of yeast?
we've always called it the butt when i was little, now i call it the end piece ..
I have mine in oven now and it smells awesome!!! Ty loads for recipe!!
Thank you so much Chef John! I have been trying to find a really good bread recipe, because whenever I made bread, it just would not come out right...for whatever reason...but, I made this today and it is seriously the best! I added some rosemary and it was delicious! Again, thank you so much for the amazing recipe!
could I add spices to this, maybe rosemary and some chopped garlic?
Why not? It's cooking, not an exact science. :-)
Mike Guilmot Actually, its baking, and it is science. But yes, you could add spices and garlic, just be careful what you add because it has to rest for 18 hours, and if anything you add can go bad at room temperute then you'll have problems. :P
Baking is a exact science
If it's an exact science it would fail if you would add anything or would miss the ingrediënt by as little as 1 gram. What isn't the case with baking. And I never stated it wasn't a science. I stated it wasn't an *exact* science...
Baking can be a exact science. Let's say you add a gram too much of salt or baking powder or yeast. The bread would taste funny
“Room temp 65 degrees” ummmm I’m from Florida that’s our winter😂
Savannah Lee I am in Canada and -20 outside My room is 74 all winter But my wine cellar is 64
Thank you for your tutorial. I am definitely going to try this recipe.
I just watched this while laid up with a terrible cold. I feel ya! I also can’t wait to feel better and try this.
Hey, how u doin
+TheAymanhawk23 *blush*
Chef John's New York roots are showing.
Doin great, how ‘bout u?
Lately, every time I try to go on FoodWishes.com. my computer says "site is not secure"
anybody else experiencing that??
ImForgivenToo I get that on the older blog entries when linking from UA-cam. However, I don’t get message when just using a browser like Firefox. Might be something to do with the link from YT.
Usually that just means the site hasn't updated their SSL certificate. It doesn't really matter at all as long as you arent entering your personal info and stuff into the site. Just means one less layer of security.
My favorite chef to watch, listen to, learn from. John, you make cooking so much fun!’
Thank you for this bread recipe. It's delicious! I had a very long day, so my dough sat for 20 hours instead of 18. I probably cut a half hour off the two hour rise to make up some time. The bread was amazing! It turned out lovely with a great rise. I will definitely have this as a "go to" recipe.
Ingredients:
4 cups bread flour (I used 3 1/2 cup white and 1/2 cup wheat)
*Note: you can use All-purpose flour if you want
1/4 tsp yeast
2 cups water
1 1/2 tsp salt
gary hall You're the real MVP
gary hall I literally came down to the description and saw this Thank you!
gary hall instant yeast?
xturntofade i dont know i just pasted the ingredients from his main website
gary hall 'active dry' 'instant' and 'bread machine' yeasts all work for this type of bread
My German family calls the bread ends: knüst. I've never seen it written, so I'm assuming the spelling.
+andrewt248 Knust is the proper spelling.
It´s also called "Knertzje" in german
Riebale auf schwäbisch - -
Or "Knist"
de.m.wikipedia.org/wiki/Kanten just look at the amount of words that exist for it in german! That's amazing :D
hands down my all time favorite bread!!! Now my kids make it (age 10 & 11) for the family and for neighbors!
Thank you very much Chef John. This is my first bread and it is sucessfull. Thank you.
"How to make ciabatta bread"
By: Seth Rogen
me, 12 years later
Tried this, fun to leave it on the cupboard overnite. What a thrill to wake to bread cooking. Emmm. thanks again to chef john.
Gorgeous bread.. I've been making alot of this lately. And in my house we call the end The Heel
Heey! How u doin LOOL best one :)
Condotes literally means ":heel" of the bread.
Patricia Gyurkovics
Patricia Gyurkovics Patti, maybe because it's looks like a breast?...Sorry could not help myself :-)
Heel, or directly translated “end”. I dunno why LOL
Wow, you've made an art out of making something so beautiful look so easy! Can't wait to do it myself!
Came out perfect! We had the water in the oven on a lower shelf in a pan and sprayed 2 times during the 35 minutes baking time, turning the pan once halfway through to avoid hot spots. Delicious! Not easy to buy in northern California where sourdough rules. Thanks.
Prep time: 18 hours
When I need bread in 45 minutes
In my family, the end of the loaf is called “END OF THE LOAF”.
Just made this and is was PERFECT! Thanks again for another great recipe. You're the best Chef John XD
Yum! Yum! Thanks for this great demonstration. This bread is delicious!
Ostfählisch: Knust with an extended "u" - "knoost" and you pronounce the k.
in spanish we call the end of the bread, "Suegra" (mother-in-law) cuz no one likes a nagging mother-in-law hahaha
I always forget that, but it's funny.
Thanks for this recipe Chef John. We have been watching your videos and enjoying. Just had a go at making and it turned out perfectly. So easy!!
My bread is out of the oven looks exactly like yours thank you! Although it was still a bit raw, i put it in the oven extra time, but now its good :) thank youu its so good