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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.
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
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.
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.!😊
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…🤭
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🏆👍🏾
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.
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 .
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! 😊
Chef, if you hâve a minute could you please tell me what kind of yeast you use, Quick rise or traditional. Thank you very much for the info.And yess, you have a sexy voice. I come from Laval, Québec
50 Comments
Check out the recipe: https://www.allrecipes.com/Recipe/256997/Chef-Johns-No-Knead-Ciabatta/
Wow! This vid is old.
excellent ty
Awesome
💐💐💐💐💐
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!
In the middle of making this, waiting the 18 hours is the hardest part so far! Really looking forward to eating it…..
yummmmmmmmmmmm
butter and vegemite 🥰
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.
😂😂😂😂
i tell you mine was really looking like one of those italian slippers all right lol
Man I’ve never made bread a day in my life but this was simple, easy, and DELICIOUS!
Cantos means corners; far end or extremities.
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
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.
Can I use all purpose flour instead of bread flour
I'm doing great, thanks for asking!
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.!😊
Nothing, whats ciabatta with you?
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…🤭
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🏆👍🏾
Great recipe🏆👍🏾
BUTTER? on BREAD? Are you insane ? 😂 Looks great 😊
Con dotz means with dots but I don't know how that relates to bread.
Love this recipe as well as all of your other ones Chef John……however……a 65 degree room temp in Oklahoma…..in July? 🙂
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!
This is the best video and recipe. The butter on bread blew my mind. Never heard of that before 🤯
no metric measurements??
what is warm water? room temp, 110 ??
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.
This mf funny asl
Condote means to bring together. The end of the bread is brought together to make the condote.
Этому видео 14 лет😮ого!!напишите по русски ингридиенты
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 .
I am sorry john alum. foil?
Wheat? who has wheat?
The ollllld bread with butter.
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! 😊
👍🏼👍🏼👍🏼👍🏼
I made this today. It's delicious. Highly recommend.
Chef, if you hâve a minute could you please tell me what kind of yeast you use, Quick rise or traditional. Thank you very much for the info.And yess, you have a sexy voice. I come from Laval, Québec
Live live live this bread
The year is 2024 – still the best go-to everyone-impressed-with bread. Just forwarded this link to my niece ❤️
Made it, 18 hours caused waaayyyy overproofed dough, after that time investment I baked it – out came a rumpled frisbee of course. Ugghh. No repeats.
I want to try this..Can I replace corn meal with something else like flour?
How to adjust time for 80F? And how about using sourdough starter ?
Wow!
I hate the word ‘moist’.
You really are very funny! 😄 😂