Homemade Ciabatta Bread Recipe
Few things are better than homemade bread, and this no-knead ciabatta bread recipe is no exception. Hailing from northern Italy, this rustic, chewy, airy bread with a crisp, golden brown crust requires no special skills or tools to make. You just need the secret ingredient: Time. Allowing the dough plenty of time to rise will pay off with loaves or rolls that have the perfect texture and flavor.
RECIPE:
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2:47 all "traditional Italian cuisine" is an illusion. All the "traditional" recipes around were invented in the last 100 years max
Seems that you’re compressing the dough too much during the stretch and folding
Nice
Seeks new idea of bread.. looks crespy bread.
Made the bread last week, everyone loved it, thank you for that easy and delicious recipe
Great content!
Always a pleasure to watch.
This bread is worth the extra work. Absolutely beautiful and delicious. Best texture for sandwich rolls.
Soundtrack please???? It sounds very mysterious….
Effort is 100%
What a labor of love! For the Art that this is… major respect given
This should go viral.
Can anyone answer this question: Why use a sponge but not a poolish? Just wondering.
This is how you do YouTube right.
Is Chibatta good for diabetics?
So much fun to watch.
Is the process same with sourdough?
This is next level.
Brilliant from start to finish.
Looks amazing! And I was just telling my Italian father that ciabatta isn’t ancient – it’s decades younger than he is. Your “stretch and fold” cadence gives “bend and snap” vibes lol (for the kids: it’s from the iconic 2001 movie Legally Blonde). Making this tonight to have for breakfast tomorrow. 😋
Did you just say that tiramisu is not Italian?
Well well well
After making bread for a decade now the "SECRET" to bread making is to let the dough take all the time it needs. Your environment (heat and humidity), along with how much yeast you started with, set the pace. If you rush it you will get an inferior result. Also, you really do need to use a stone or steel to get the oven pop. An inverted cast iron skillet or griddle can do the trick if you have one large enough.
The slower and longer the fermentation the more complex the flavor you'll get too. You can pop this recipe into the fridge after adding the last of the flour and do a stretch and fold per day (or every fer hours for the first day or two) for a couple of days (so you get in 4-6 total) then leave it in the fridge for 4-7 days total and get amazingly enhanced flavor.