Similar Posts

43 Comments

  7. 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 .

  11. 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.

  20. 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🏆👍🏾

  21. 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…🤭

  23. 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.!😊

  32. 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.

  42. 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.

Leave a Reply