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: https://preppykitchen.com/ciabatta-bread/
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41 Comments
I’ve got some Italian GF flour (it’s de-glutenised wheat), so I’ll give this a go, as nice bread is something I’ve missed terribly since being diagnosed with coeliac disease – especially crusty bread.
Thank you John💕
Hello sir, its look so tasty, I’ll try it later. Can you please make a video about crème brûlée recipe? 9:44
You have explained everything so well, I always look forward to your videos
I'm watching friend it look so easy when you doing it I'm following your steps many thanks friend God bless your family really appreciated 👏
My 6 year olds frame of reference for a long time ago is "back in the 80's" so this recipe would be an old world recipe for him.
This time of year, that bread would be great with garden tomatoes, salt/pepper, olive oil, and mayo. Or straight-up BLT.
This recipe takes too long time 😢we have to wait roughly 1 1/2 day
could you show us sour dough next? I always wanted to try but i can't get it to work
So perfect 😮 love your recipes❤
Looks great. But at what temp are you resting the dough? But at what temp are you resting the dough? I have a proofing box since my kitchen runs a bit cooler. Thank you
These breads would be great to bring in a decorative basket to a housewarming party or if you are someone's dinner guest.
I gotta make this ciabatta 🥖
Can't we just do it in a stand mixer
I recommend adding the olive oil to the water while whisking-in. That will eliminate those yellow olive-oil-flour chunks.
I wish I could make it, but I’m craving some. 😢
Thanks I will try this look delicious ❤
Nice!
I would like to see a sourdough ciabatta recipe that keeps the classic airy, open crumb and chewy crust while using your starter instead of commercial yeast.
I think this guy is a pole smoker but man he can cook.
What is the difference with ‘bread flour’ and ordinary plain flour or self rising flour ? Hi from Greece
Nice.
Dam this process is loooong, but I will try it
too many steps.
I hate cooking videos that use salt…yeah, all of them. Should I assume that because you never said "Kosher" that I should use regular, table salt for this recipe ?
I’m so glad I found your channel!
Looks awesome!
Wow that's too much work 😅
I am a lazy baker and I love a mix, wait, stretch n fold dough! Perfect for lazy people like me! Thanks Chef!
Highly recommended content.
Made this bread today (prepped the dough and put it in the fridge yesterday before finishing the final steps this morning). My dough looked much wetter than John’s so I wasn’t sure how it would turn out. I’m pleased to report that it was incredible. Crispy crust with a moist inside and beautiful air holes. My bread-loving husband was in heaven. My advice to anyone making this…TRUST THE PROCESS! If you follow John’s steps exactly, your bread will turn out perfectly. Thank you for another wonderful recipe!!
I shall do this RIGHT NOW! Let’s see if I can impress the mother in law tomorrow 🤔
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.
Well well well
Did you just say that tiramisu is not Italian?
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. 😋
Brilliant from start to finish.
This is next level.
Is the process same with sourdough?
So much fun to watch.
Is Chibatta good for diabetics?
This is how you do YouTube right.
Can anyone answer this question: Why use a sponge but not a poolish? Just wondering.