Get my ebook, No-Nonsense Sourdough, for 18 of my favorite sourdough recipes with no unnecessary steps or complicated terminology: GrantBakes.com/ebook
Just wanted to send you a quick note to say that I got your book yesterday, and I really appreciate your simplified approach to things. I've made a few of your recipes before now from watching your videos, and they were wonderful. I hope you continue to put out these videos. They are so helpful and informative.
I made this recipe last week and it turned out perfectly. I'd say I over proofed it a bit but tossed it in for its cold nap, baked it 15 hours later and just perfect. I used my own home milled whole wheat and King Arthur bread flour.
Such an easy recipe. I baked on a cookie sheet and they came out perfect. Crispy crust and moist interior with great open crumb. Thank you so much!!!!!!
I like the idea of baking these on a cookie sheet. I just recieved a brand new very heavy one. I have stones and 550 bread baking oven. But I like this idea and I think your cookie sheet ones looked best : )
Have you thought about creating Time Tables for a short/quick Overview how long the process will take from start to finish for your recipes? Its Kinda hard in written form to see how much time I will need and if the recipe fits my schedule :) Your Recipes are awesome
I need this info, too! My batch is bulk rising in a container too large. 😢 edit to add=my 10 inch square container worked but the loaves weren't as nice looking. Next batch I'll try the 7 inch square.
wow!!!! even better than the usual sourdough. Tks, you're the only videos we need for bread!!! What is the size/volume of your glass container for the rise?
Hi Grant, great recipe, Im just waiting for the loaves to do their final proof on the work surface.. can you tell me what kind of temperature it is in your kitchen? Im in the UK and its really cold here.
I have a weak spot for kalamata olives and rosemary ciabatta. Do you think adding some just after the dough is first mixed would interfere with the proofing?
@@GrantBakes I winged it a bit… subbed 50ml milk for some of the water and kept everything else the same. I just made 1 giant loaf using 75% of your original recipe. Turned out amazing… very open crumb tho but I think that’s ok for ciabatta. Love your channel dude, I’ve made a few of your recipes.
Hiya mate. I've tried this recipe a few times and the dough doesn't hold it's shape and comes out the container more like a puddle..too much water? I've tried a few American recipes with the same results...being in the UK do you think that's a factor regarding temperature, flour etc?
Newbie here I have been doin a lot of research, 'm still on my making starters..I've seen a few videos about 100%, 75% hydration I'm lost can you explain this wht does this mean
This recipe needs more stretch & folding - the quick easy way is not always the BEST way. Tried it and got very little oven rise. The bread was tasty though.
@@liliya_k2642 Good - my dough was sticky although I followed the recipe exactly - and I thought it didn't look right and I thought it needed more stretch & fold - I should have followed my instincts - live & learn.
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Get my ebook, No-Nonsense Sourdough, for 18 of my favorite sourdough recipes with no unnecessary steps or complicated terminology: GrantBakes.com/ebook
Just wanted to send you a quick note to say that I got your book yesterday, and I really appreciate your simplified approach to things. I've made a few of your recipes before now from watching your videos, and they were wonderful. I hope you continue to put out these videos. They are so helpful and informative.
Also, was wondering if this could be baked in a long oval shaped Dutch oven. Thank you!
@@KD-np2pr Thanks, I appreciate that!
I got it! Love the easy recipes. So simple.
Great Video as always, love when you tap the towel : )
Ha! It’s becoming my thing.
Made it many times already. In the past I used other recipes but this one is the best no BS recipe for sourdough ciabattas 👍🏻
I made this recipe last week and it turned out perfectly. I'd say I over proofed it a bit but tossed it in for its cold nap, baked it 15 hours later and just perfect.
I used my own home milled whole wheat and King Arthur bread flour.
Thanks for the review. I'm glad it worked out for you!
Oh i LOVE the holes! Filled with melted butter! YUM!! ❤
I absolutely love this recipe!! My only problem is we are eating so much bread because it’s sooo good! Method works 💯 each time!!
Thanks! I just happen to be making this again myself. I’ve got some basil oil in the kitchen that is begging for ciabatta 😋
I'm making it tomorrow, I've mastered the boules, thank you, Grant
I love this video recipe, easy to understand. Thank you
Your recipe, clarity, and video flow are exceptional! new sub. thank you.
Best recipe eve! Delicious and so easy! Thank you 🎉
Such an easy recipe. I baked on a cookie sheet and they came out perfect. Crispy crust and moist interior with great open crumb. Thank you so much!!!!!!
Can’t wait to try it! Thank you 😊
THIS makes great ciabatta and it's soooo easy!
Yes! Thank you.
I like the idea of baking these on a cookie sheet. I just recieved a brand new very heavy one. I have stones and 550 bread baking oven. But I like this idea and I think your cookie sheet ones looked best : )
Have you thought about creating Time Tables for a short/quick Overview how long the process will take from start to finish for your recipes? Its Kinda hard in written form to see how much time I will need and if the recipe fits my schedule :)
Your Recipes are awesome
I saw someone put a folded towel in steam try so that the water 💦 doesn’t slough around when you remove it, helps not get scalded. 🤷♀️🤔😊❤👍🏼
Looks delicious. Can’t wait to try!
Oh my they look amazing thank you for sharing i will be making them.
This is wonderful-thank you!!
Beautiful! I can’t wait to do this tomorrow❤
This was an amazing video. Please bring us more. Thank you 🙏
Much more to come!!
Yum looks so delicious. I will make this today.. Thank you so much
Love your EASY recipes! Can you please tell me the dimensions of the square glass bowl with top! Thanks!
I need this info, too! My batch is bulk rising in a container too large. 😢 edit to add=my 10 inch square container worked but the loaves weren't as nice looking. Next batch I'll try the 7 inch square.
Looks wonderful!😍👍 Hello from Latvia! 🇱🇻🤗
Hello! Thanks for the comment!
For a novice , I think mine turned out pretty good use ur recipe! Thanks
I would add photos it do t know how!
Nice , I will try , I need easiest way for home baguette , thank you .
Coming sometime this year on my channel 🥖
Such great ciabatta Grant. Like the crumb. This will be in top of my to fo list, and will share it with you on instagram.
Thanks! I love following your instagram. Love the pickled products lately.
@@GrantBakes very much appreciated. It’s an honor to visit my instagram ❤️
Thanks Grant, I'm looking forward to trying this
Thanks👍🏻
Thanks! Hope you like it.
Fabulous recipe, perfect result first time! Thank you very much for sharing. I used Italian Tipo 00 flour for mine.
Thanks!
Fantastic!!!
I have a question, do you turn heat on in the bottom and top grill of the oven?
Absolutely Gorgeous!
wow!!!! even better than the usual sourdough. Tks, you're the only videos we need for bread!!! What is the size/volume of your glass container for the rise?
Great bread! How big is your glass pan with cover and where did you buy it? How deep too please? Thanks😊
Nephew, you have done it again!!!great recipe with fit and finish!
Hahaha thanks! :)
Really good
Would I be able to put this dough in my round proofing basket, and bake it as one round loaf? Love all your videos.
Yes!
I want to make this recipe 😊❤❤❤👍🏼👍🏼👍🏼
Gorgeous! Will try. Looks like you grind your own.? I appreciate the whole wheat addition to while.
This is actually whole wheat flour from the store. I don’t grind my own yet 👍🏻
Thanks Grant, I can't wait to make this! Could you make these into rolls by cutting into smaller pieces?
Yes you can! You could easily divide this into four or six smaller ciabatta rolls.
Is it possible to bake this recipe the same day, without the overnight fermentation in the fridge?
Hi Grant, can you send a link to the Ziploc Glass container you use in this video...thank you!
I will make soon
Great!
Beautiful bread 🥖
Thank you 😋
Hi Grant, great recipe, Im just waiting for the loaves to do their final proof on the work surface.. can you tell me what kind of temperature it is in your kitchen? Im in the UK and its really cold here.
It was fairly cold here too. Standard ambient temperature in the house though :)
Hello, Grant,,,love your videos...I have a question : why not let the ciabattas rise on the parchment paper ? thank you
Hello, they do rise on the parchment paper for one hour before baking.
@@GrantBakes oh, so sorry...I should have paid more attention...thank you so much for responding ! 😊
I have a weak spot for kalamata olives and rosemary ciabatta. Do you think adding some just after the dough is first mixed would interfere with the proofing?
Give it a try! You can incorporate them during the three sets of stretch and folds, like I did in my garlic and Rosemary sourdough bread video.
Could you make this w regular ap flour?
I've got good results with your 80 percent hydration bread recipe and use regular flour with it.
If you use lower protein AP flour, you'll probably have to lower the water content a little bit. But anything can be done!
@@GrantBakes I winged it a bit… subbed 50ml milk for some of the water and kept everything else the same. I just made 1 giant loaf using 75% of your original recipe. Turned out amazing… very open crumb tho but I think that’s ok for ciabatta. Love your channel dude, I’ve made a few of your recipes.
Hiya mate. I've tried this recipe a few times and the dough doesn't hold it's shape and comes out the container more like a puddle..too much water?
I've tried a few American recipes with the same results...being in the UK do you think that's a factor regarding temperature, flour etc?
What size is your square bowl? 8 or 9”?
Can it stay in the fridge overnight if it is way more than 12 hours? Like 20 hours?
Can you use all-purpose or "00" flour in place of the bread flour? I use King Arthur if that matters..
I use flour from Costco, Kirkland organic, all purpose. Never bothered to buy any special flower.
Do you have to do a float test? Mine doesn’t float can I still use it?
ingredients in the infobox would be great!
great video
Thanks, I do have the printable, written recipe linked there now.
Hi chef,
My ciabatta did not rise. Any reasons?
Hi. Do you think I can make this same recipe but with more whole wheat flour vs bread/white flour?
You definitely can, but it might not have as much of an open crumb. But that's OK!
My looked done after the 15 min bake. Maybe oven too hot?
What's the difference between ciabatta and sourdough bread
Ciabatta is type of bread, sourdough isn't a specific bread.
Sourdough is a live yeast culture that can be used to make any type of bread.
Can you use a stand mixer on this ? If not why?
Can I increase the hydration to 90%?
You could try!
Newbie here I have been doin a lot of research, 'm still on my making starters..I've seen a few videos about 100%, 75% hydration I'm lost can you explain this wht does this mean
I am in America. We don't use grams. What's the conversion, please?
Amazon has some inexpensive kitchen scales that do both metric and imperial measurements. I recommend that investment.
But a scale
I heated the pan like I would a stone. I hope my breads won’t burn. 😮
why do you use oil for the rising process for ciabatta and not regular sourdough?
This recipe doesn't call for oil.
This recipe needs more stretch & folding - the quick easy way is not always the BEST way. Tried it and got very little oven rise. The bread was tasty though.
There are three sets of stretch and folds, but if you find that you need to do more sets to get the result that you want, definite go for it!
I did exactly as he did and had an amazing rise
@@liliya_k2642 Good - my dough was sticky although I followed the recipe exactly - and I thought it didn't look right and I thought it needed more stretch & fold - I should have followed my instincts - live & learn.
I like i mak not like u but nit bad
My looked done after the 15 min bake. Maybe oven too hot?