Comments on: Homemade Ciabatta Bread Recipe

By: @rossk7927

@rossk7927 — Wed, 27 Aug 2025 11:31:49 +0000

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.

By: @MzwandileHarmans

@MzwandileHarmans — Wed, 27 Aug 2025 11:31:49 +0000

Effort is 100%

By: @zt4736

@zt4736 — Wed, 27 Aug 2025 11:31:49 +0000

Soundtrack please???? It sounds very mysterious….

By: @lkdlass

@lkdlass — Wed, 27 Aug 2025 11:31:49 +0000

This bread is worth the extra work. Absolutely beautiful and delicious. Best texture for sandwich rolls.

By: @zumuredzumured

@zumuredzumured — Wed, 27 Aug 2025 11:31:49 +0000

Always a pleasure to watch.

By: @PrestonGersten

@PrestonGersten — Wed, 27 Aug 2025 11:31:49 +0000

Great content!

By: @Lyera1

@Lyera1 — Wed, 27 Aug 2025 11:31:49 +0000

Made the bread last week, everyone loved it, thank you for that easy and delicious recipe

By: @Gujjar3Timvertan

@Gujjar3Timvertan — Wed, 27 Aug 2025 11:31:49 +0000

Seeks new idea of bread.. looks crespy bread.

By: @psbattleinsightbd

@psbattleinsightbd — Wed, 27 Aug 2025 11:31:49 +0000

Nice

By: @Aristotle675

@Aristotle675 — Wed, 27 Aug 2025 11:31:49 +0000

Seems that you’re compressing the dough too much during the stretch and folding