I was just thinking yesterday that I hadn't seen a recipe for a while. Glad to see this. The open crumb looks wonderful. When I make ciabatta at work, I use a pizza cutter. It makes dividing up the dough go very fast I'll try this recipe at home. I'm betting that refrigerating it will produce better color.
Amazing recipe!! I followed the video exactly and left the dough in the fridge overnight to cook the next morning. They came out so good!! My new fav ciabatta
I use a square container for the dough. This includes the folding and rising. When ready, you sprinkle lots of flour on top of the dough and turn it upside on your floured work surface. It makes it so much easier to do a bit of stretching. before cutting.
Have you ever made it using olive oil? This is the only recipe I see without it. My dough is in the fridge until morning though, I'm looking forward to fresh homemade Ciabatta rolls!
I made these today and they came out excellent !!! My kids loved them too, this will definitely be a go to recipe for me. I wish I could share the picture results. Even the crumb was perfect.
Following you from North Wales in the UK.. Yesterday I made your soft sourdough dinner rolls. They were fabulous. Keep it coming. Your recipes and presentation make the whole sourdough thing much more approachable and less complex. Keep it up. What happened to the “Freeze Drying?” . I have really no idea what that is ?
I tried this recipe. It was really easy to follow your directions. However I don’t think mine rose enough. In every other way, it was great. Open crumb and delicious flavor. Just fairly flat. I wondered if the water mixed directly with the starter may have destroyed some of the activity in the starter Should I have warmed the water?
I just made this and the dough was much looser than yours. I followed the directions exactly, adjusting for a bit cooler kitchen. Any suggestions as to why it was so loose? I couldn’t even shape it
Great and easy recipe. I followed it exactly but the only thing I changed was 475 for 10 minutes and 425 for about 13 minutes. The 20 minutes at my house was a little too much. Maybe it’s an elevation thing.
I was just thinking yesterday that I hadn't seen a recipe for a while. Glad to see this. The open crumb looks wonderful. When I make ciabatta at work, I use a pizza cutter. It makes dividing up the dough go very fast I'll try this recipe at home. I'm betting that refrigerating it will produce better color.
Amazing recipe!! I followed the video exactly and left the dough in the fridge overnight to cook the next morning. They came out so good!! My new fav ciabatta
I use a square container for the dough. This includes the folding and rising. When ready, you sprinkle lots of flour on top of the dough and turn it upside on your floured work surface. It makes it so much easier to do a bit of stretching. before cutting.
Those look SO good. It's satisfying to watch you stretch that dough too! :)
Looks delicious would enjoy a warm slice with a smear of butter yum. Thanks for sharing have a wonderful day, Lisa #moneypithomestead
I love your recipes! So excited to try this!
Going to try making your recipe w my starter tomorrow
Have you ever made it using olive oil? This is the only recipe I see without it. My dough is in the fridge until morning though, I'm looking forward to fresh homemade Ciabatta rolls!
I made these today and they came out excellent !!! My kids loved them too, this will definitely be a go to recipe for me. I wish I could share the picture results. Even the crumb was perfect.
Thank you 😊 looks great!
I like to use rice flour it adds a crispness to the crusts. Excellent recipe again and again. I have pinned them all!
Looks absolutely perfect!
Thank you 😊
So excited to try this one! Love all your recipes thank you 😘
Yehhh! New recipe 👍🏼
Sorry I’ve been out of commission for a while!
@@littlespoonfarm Hope you're ok. It's good to see you back. 🥰😘
I made these and they are AMAZING! However, I'd like to make them ahead of time....what is the method for freezing these beautiful rolls.
Hi can you tell me if these freeze well
Thank you for the wonderful recipe, but can you make a video of how you make a starter. Best regards
Following you from North Wales in the UK.. Yesterday I made your soft sourdough dinner rolls. They were fabulous. Keep it coming. Your recipes and presentation make the whole sourdough thing much more approachable and less complex. Keep it up. What happened to the “Freeze Drying?” . I have really no idea what that is ?
Freeze drying is a long term storage process where you remove all the water from food. We want to master the process before we do videos
Hi i follow the instruction and my dough is still so sticky not easy to shape. What did i do wrong? Thanks!
I tried this recipe. It was really easy to follow your directions. However I don’t think mine rose enough. In every other way, it was great. Open crumb and delicious flavor. Just fairly flat. I wondered if the water mixed directly with the starter may have destroyed some of the activity in the starter
Should I have warmed the water?
CIABATTA DOUGH INGREDIENTS
½ cup (100 g) active sourdough starter
4 cups + 2 tablespoons (500 g) bread flour
1 ⅔ cups (400 g) water
2 teaspoons (10 g) salt
❤
I just made this and the dough was much looser than yours. I followed the directions exactly, adjusting for a bit cooler kitchen. Any suggestions as to why it was so loose? I couldn’t even shape it
I just baked this recipe and am wondering why my crust is so hard! The dough taste wonderful but I'm afraid I'm going to break a tooth!
Great and easy recipe. I followed it exactly but the only thing I changed was 475 for 10 minutes and 425 for about 13 minutes. The 20 minutes at my house was a little too much. Maybe it’s an elevation thing.