Visit 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!!
source
43 Comments
Leave a Reply
You must be logged in to post a comment.
Visit 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!!
source
You must be logged in to post a comment.
Check out the recipe: https://www.allrecipes.com/Recipe/256997/Chef-Johns-No-Knead-Ciabatta/
👍🏼👍🏼👍🏼👍🏼
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! 😊
The ollllld bread with butter.
Wheat? who has wheat?
I am sorry john alum. foil?
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 .
Этому видео 14 лет😮ого!!напишите по русски ингридиенты
Condote means to bring together. The end of the bread is brought together to make the condote.
This mf funny asl
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.
what is warm water? room temp, 110 ??
no metric measurements??
This is the best video and recipe. The butter on bread blew my mind. Never heard of that before 🤯
This is the best recipe of ciabatta I've found on YT.
Really simple and it worked in the first try.
Thanks a lot, Chef John!
Love this recipe as well as all of your other ones Chef John……however……a 65 degree room temp in Oklahoma…..in July? 🙂
Con dotz means with dots but I don't know how that relates to bread.
BUTTER? on BREAD? Are you insane ? 😂 Looks great 😊
Great recipe🏆👍🏾
Trying it since yesterday, about to bake it. I substituted All Purpose Flour with Gluten-Free (3 cups) & Almond (1 cup) Flour for a New Recipe on MyKookinChannel… 🤞🏾
Fantastic 💃🏾 Crispy outside, soft inside. Taste good. Needed a little more salt. I ate a piece with butter. Hubby likes it, too. This was Gluten-Free. I'll try regular now. Thanks🏆👍🏾
Something really funny…. my dough looked like yours, but I thought it was supposed to be thicker to cut🫣. Now I see, it was ready to be baked😂. My 2nd time trying to make dough. I froze two parts, until I can find a remedy for the loose dough😵💫. Now what…🤭
Nothing, whats ciabatta with you?
Love 💕 this recipe and Chef John- made this several years ago first time. Problem is- it’s so easy and soooo good- hard not to eat too much when it’s right out of the oven with nothing else but REAL butter (preferably Irish)!! As always- Enjoy! And Chef John- you always sound sexy- cold or not!😉Want to add – this loaf I’m making now is still rising, but I made it with 100% semolina flour from Italy and I want to see if it will make a difference. I have a friend who has to be totally gluten-free and this is the only flour she can eat because flour in the USA is GMO and has too much gluten but she can eat this flour. I’ll let you know how it turns out in a couple of hours.!😊
I'm doing great, thanks for asking!
Can I use all purpose flour instead of bread flour
When my sister goes to visit friends she likes me to bring along a Chef John recipe hostess gift T y Chef. This loaf seems very versatile so I'm going to start practicing.
tried it three times so far and I can't flip it without some sort of disaster. Always the moments between proofing and baking that are most difficult to me
Cantos means corners; far end or extremities.
Man I’ve never made bread a day in my life but this was simple, easy, and DELICIOUS!
i tell you mine was really looking like one of those italian slippers all right lol
😂😂😂😂
Want to just make a sponge and let that sponge rise for half an hour then mix in the rest of your ingredients and let it rest for like 6 hours? Pour gently out of the bowl directly into the pan and form. Same thing less time. But I dig your measurements.
butter and vegemite 🥰
yummmmmmmmmmmm
In the middle of making this, waiting the 18 hours is the hardest part so far! Really looking forward to eating it…..
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!
💐💐💐💐💐
Awesome
excellent ty
Wow! This vid is old.
Anyone try to have dough rise faster in an instant pot? I'd love to know how to shorten the time. Please tag me if you know how to or have done that with the details. TIA
I made my first loaf of yeast bread since 1972. It was whole wheat, and, because I made it in a preheated Dutch oven at 475 degrees, and it was the first time using the oven (new apt), the smoke alarm went off…at 5am, three times. I finally turned in the fan and opened the window.
Anyway, my friend, who asked me to bring the bread over, then tells me whole wheat bread is too heavy for him to eat.
Ok, now that I’ve got the bugs out of the system, I’ll make this gorgeous ciabatta bread.
We call it the “butt’” at our house