A Professional Baker teaches how to make Ciabatta at home.

  Рет қаралды 81,576

kingdombread-tampa

kingdombread-tampa

Күн бұрын

Пікірлер: 101
Susan Bovenzi
Susan Bovenzi Жыл бұрын
Just took my bread out of the oven and am so happy with the results. Followed you step by step hoping the results would be half as good and it’s perfect! Thank you for being so clear with your instructions. The bread is delicious and the crust is wonderful. It will be on our table with dinner tonight. Please keep your recipes coming.
kingdombread-tampa
kingdombread-tampa Жыл бұрын
Wonderful! Enjoy dinner!
txag007
txag007 Жыл бұрын
This was awesome! Really made it look a lot easier than all the information floating around out there. I can't wait to try this in the near future!
Peter Bear
Peter Bear 5 ай бұрын
Nicely done videos. One thing I found is that I had to use around 250g less flour than specified here to get remotely close to the consistency of your working dough. Poolish worked fine and everything else the same except flour. I'm using strong baker's flour (I don't think you mentioned the type of flour you used) but I wouldn't have thought it would make the difference especially in the initial rough mix.
tothpianopeter
tothpianopeter Жыл бұрын
Another great video. Your channel is superb, one of the best, with clear instructions. I hope you will post another video soon. I have a question regarding the bulk fermentation and the final proof of this ciabatta. Given that every kitchen has different temperatures, do you have a general guideline to gauge the bulk fermentation by volume increase? Should I be looking for doubling in size during bulk, or closer to tripling? Also, how can one tell when the ciabatta is ready to bake after the final proof? Again, given that kitchens have different temperatures, watching the clock might not work, so I am wondering if you have any suggestions on how to measure bulk and final proof in this recipe.
Sanna Larsson
Sanna Larsson Жыл бұрын
Thank you so much for sharing your knowledge! Made ciabatta at home and omg did I fail so bad! 😂 They were so flat 😱 But after finding your channel and learning from you it was unbelievable how it changed! They are right in more or less everything, the shape is still a working progress 😅 but I'm so happy to have found your channel and to watch your tutorials on how to make absolutely delicious bread at home!
kingdombread-tampa
kingdombread-tampa Жыл бұрын
You are so welcome! So glad to hear.
Rick Iler
Rick Iler Ай бұрын
Great lesson…thank you for sharing! If I store some dough in refrigerator , can you give me suggestions on how to store and then how to revive/prepare it to bake later? Thanks again
Brigitteization
Brigitteization Жыл бұрын
I followed your instructions and the bread turned out exactly like in your video. Ok, well, maybe slightly misshaped but everything else was perfect. Thank you again!!
notvangogh
notvangogh Жыл бұрын
You’re so amazing! The way you explained it makes so much sense. Do you have a link to a recipe that is a smaller batch for maybe four people? I’d love it if you do! Thank you!
kingdombread-tampa
kingdombread-tampa Жыл бұрын
Not yet! But just used division for smaller batches. All formulas are ratios.
Shara Cooper
Shara Cooper Жыл бұрын
I just finished making these. My dough wasn't as fluid - I imagine because of the high protein content in Canadian flour, it doesn't always translate - but it's amazing. I cut them smaller for kids' lunches and ended up with 17 still large ... mini loaves?
Mukund Setlur
Mukund Setlur Жыл бұрын
Looks so good!😋 You made it look so simple & I think it’s bit more difficult than that. I liked it a lot but how do I measure quantity for 4 loafs please?
Sam Aruti
Sam Aruti Жыл бұрын
I've watched many videos on how to make Ciabatta and I have it also most down. The problem I have is after the final rise my dough is sticking to whatever I put it on. So, I am unable to flip it over without deflating it. Thoughts on what I need to do differently? Most recipes don't call for oil so I haven't used it but I will in my next attempt. Thanks in advance. Great video, it is a keeper
Pete 2810
Pete 2810 10 ай бұрын
Excellent video and instructions, results were amazing. Thank you
Missyeye
Missyeye 4 ай бұрын
Thanks for a very informative video. I would like to know if after the 3 hr bulk proof, can I put the dough in the refrigerator overnight for about 12 hrs to divide it in the morning for baking.. If so, at what temperature and, can I then divide, rest, and bake immediately or do I have to wait for the dough to reach room temp. first?
Bluebirdiran
Bluebirdiran 2 ай бұрын
Thank you for your great efforts. I have a question. When I leave the dough balls in the coucsh for too long as you did when you baked them in batches , my dough balls lose strength and go very flat. The dough relaxes too much I suppose. Can you tell me what I am doing wrong please? Thank you.
CC Hogan
CC Hogan 10 ай бұрын
Really good video, and very helpful! Thank you. I will now stuff myself with ciabatta.
Sam Aruti
Sam Aruti Жыл бұрын
I've made your recipe a number of times adjusting the ingredients down to meet my needs but maintaining the bakers percentages (e.g. ~73% hydration). My problem is that my dough is very sticky, so much so that I am unable to flip the dough as it sticks to everything. So, my questions are: - Why is my dough stickier than yours? - Is the oil considered liquid and does it have to be accounted for in the formulation? - If I drop the hydration level to say 70% what impact would that have on the final product, besides being less sticky? Your video is one of the best I've seen because you provide really detailed instructions. Now I wish I could get the same dough consistency. Thank you VERY much Do you know of any specialty bread classes in the Frankly/Nashville TN area?
Keith Lucas
Keith Lucas Жыл бұрын
dust with more flour, everything not absorbed in the dough comes off in baking plus it gives the loaf that "powder look." artisan bread is done much the same way, but less folding and put in a Dutch oven.
r g
r g Жыл бұрын
I am new to bread making and am greatly enjoying your detail in your teaching. I am wondering about the poolish. I know yeast can have aerobic or anaerobic fermentation pathways. I noticed your container of poolish was filled to the top with little air space. Was this on purpose to get more anaerobic and acid bi-product...or does it not matter much?
kingdombread-tampa
kingdombread-tampa Жыл бұрын
It really does not matter too much, but consider that the container was less than half full when mixed and more than doubles within 16 hours. Great question!
Erick Guzman
Erick Guzman Жыл бұрын
Thanks for the vids I'm really learning a lot, Please can you tell me if the fermentation procees over night or the one that takes more that 15 hours is done at room temperature or in a freezer temperature ( like 4 - 7 celsius)? Thanks again :)
Erick Guzman
Erick Guzman Жыл бұрын
Thanks!! here in sudamerica room temperature is near 27 but I'll give it a try.
kingdombread-tampa
kingdombread-tampa Жыл бұрын
room temperature
Michael S
Michael S Жыл бұрын
Absolutely awesome! Thank you so much for your time.
Grammey
Grammey 2 жыл бұрын
Thank you for sharing your knowledge in how to make many different breads. I love learning from your channel I watch everyday. Could you please tell me the different sizes of the plastic containers you use. And where can I buy them.
kingdombread-tampa
kingdombread-tampa 2 жыл бұрын
6 qt., 4 qt., 2 qt. I found these online, the manufacturer is Cambro. This is the brand used virtually all bakeries. I hope you enjoy the breads! Thank you for the support.
Jeanette Hargie
Jeanette Hargie 2 ай бұрын
These professional instructional videos are the best I have seen yet. I just checked out the link and look forward to the lessons.
Luz Martinez
Luz Martinez 7 ай бұрын
Love this ! Do you ferment in the frig or on the counter please
Geoff King
Geoff King 2 жыл бұрын
Lovely! It looked as though there was something inside your cast iron pan prior to the ice cubes going in - was it some buffer between the cubes and the pan to make sure they didn't melt immediately? Thank you!
kingdombread-tampa
kingdombread-tampa 2 жыл бұрын
Yes, they are lava rocks, found in any hardware store or nursery.
Brigitteization
Brigitteization Жыл бұрын
Look at those beautiful loafs! Thanks for sharing your time and knowledge!
KENICHI
KENICHI Жыл бұрын
Watching you make bread helps me slow down. Thank you Mr Calm baker San
Paul Smith
Paul Smith Жыл бұрын
Informative and relaxing - thanks
Andre Green
Andre Green Жыл бұрын
Very impressive. A true ciabatta.
MrLotw333
MrLotw333 Жыл бұрын
Love your channel. What is your oven temperature and how long do you bake the ciabatta bread? Thanks
kingdombread-tampa
kingdombread-tampa Жыл бұрын
Cool, thanks for the support. Temperatures depend on your oven and baking stones, but my results are to heat the oven at least and hour before baking, to allow the heat to be fully absorbed by the stones, and to heat the cast iron pan. I bake at 475 F, and for ciabatta, ~ 30 minutes, depending on size of the loaves. Expect a good deep golden color. Good luck!
Iva Cekov
Iva Cekov 4 ай бұрын
Hi, I have a question. Does have exactly proportions between water and flour?? Thank you!!
Alessio Cornacchione
Alessio Cornacchione Жыл бұрын
Great job! Thanks for sharing it! 💪🏻
Durian Valley Outdoors
Durian Valley Outdoors 6 ай бұрын
If I dont have time for the flip, can I let the dough a little longer in the mixer? Will the dough develop in a similar manner? Tq
Christoph Steiner
Christoph Steiner 2 жыл бұрын
Superb! Thanks for sharing your knowledge with us!
Bob Nicholls
Bob Nicholls Жыл бұрын
Do you put the poolish in the fridge overnight or do you let it ferment at room temperature? Great video thanks
Gee Gaw
Gee Gaw 9 ай бұрын
Tell me, it calls for 785 grams of flour but how much more did you add total during folds?
Crystal Li
Crystal Li 3 ай бұрын
Do you store poolish at room temp overnight or in fridge?
Allen Shaikh
Allen Shaikh 10 ай бұрын
What's the temperature of the oven to bake it?
C Tio
C Tio Жыл бұрын
It looks amazing. I can't seem to find the link to the recipe. Can you please send me a link? Thanks
kingdombread-tampa
kingdombread-tampa Жыл бұрын
The formula is within the video, while I am mixing the dough. Good luck with your breads.
izzro81
izzro81 Жыл бұрын
Looks great! Is the electric mixer absolutely necessary?
Keith Lucas
Keith Lucas Жыл бұрын
no, but it helps....it mixes everything more thoroughly and faster.
Sunrays2020
Sunrays2020 2 ай бұрын
Very nice..thank you for sharing..🙂👍
Mile Away Honey
Mile Away Honey 11 ай бұрын
what is the difference between Ciabatta and sour dough? seems similar
நான் எப்போதும் ஒரு பையனை கனவு காண்கிறேன்.
நான் எப்போதும் ஒரு பையனை கனவு காண்கிறேன். 2 жыл бұрын
Thank you Kindombread-tampa !!! When making poolish, I would like to know the water temperature and the storage temperature for about 16 hours after making.
לחם בית בכפר – Хлебный Bread
לחם בית בכפר – Хлебный Bread 2 жыл бұрын
@நான் எப்போதும் ஒரு பையனை கனவு காண்கிறேன். - poolish is a 1:1 preferment that is done at room temperature, that is 20-24Cº - if your room is colder use warmer water, to equalize; similarly if your room is warmer use colder water - at 4Cº fermentation stops, at 37Cº the yeasts will die so watch it
நான் எப்போதும் ஒரு பையனை கனவு காண்கிறேன்.
நான் எப்போதும் ஒரு பையனை கனவு காண்கிறேன். 2 жыл бұрын
@kingdombread-tampa Yes. I got it. (except the storage temperature for poolish >> Room ?or Refrigerator?) Thank you very much~
kingdombread-tampa
kingdombread-tampa 2 жыл бұрын
You are welcome, thank you for the support. The water temperature depends on your room temperature, a warm to hot room temperature, high 60's F. to low 70's F. water temperature (20-22 C.) if wishing for a 16 hour fermentation. If a cool room temperature, then warmer water. As you see the poolish ferment, at peak use, the surface will show to slightly recede, as shown in the video. As far as folds, yes all folds occur during bulk fermentation, allowing at least 30-45 minutes in between. Again feel the dough throughout to see how many folds are necessary. Enjoy the breads!
Victor Robles
Victor Robles Жыл бұрын
So at the end how much flour do you need to make this bread?
Tresa Joseph
Tresa Joseph Жыл бұрын
Superb video Thank you.
Anwarali Shaikh
Anwarali Shaikh 3 ай бұрын
Just just thanks from core of my heard thanks chef
Steve Koschella
Steve Koschella 4 ай бұрын
73% + 3% olive oil still seems not that high. Your dough is very slack for that level of hydration. Are you using all-purpose flour?
Nikka Amgirl
Nikka Amgirl Жыл бұрын
Amazing!
Susan Bovenzi
Susan Bovenzi Жыл бұрын
Sorry, I have another question on the lava rocks (still collecting supplies). Is there a limit to how many rocks to use? Do I just fill a cast iron pan?
morokiya55
morokiya55 Жыл бұрын
@Susan Bovenzi Thank you 😊
Susan Bovenzi
Susan Bovenzi Жыл бұрын
@morokiya55 I ordered mine from Amazon; CharBroil. I don’t remember what the cost was but they were affordable.
morokiya55
morokiya55 Жыл бұрын
Can you please refer to the lava rocks you have mentioned? Thanks
kingdombread-tampa
kingdombread-tampa Жыл бұрын
Just fill the pan, they are there as just another surface area of retained heat.
Kevin U.K.
Kevin U.K. Жыл бұрын
Commercial baking is so very different from home baking. It's not possible to scale down and get a really good home baked result. At 5:30 you had dough sticking all over your hands. Many a home baker would have wet their hands first and avoided that. They are also more likely to use stretch and fold technique in a container rather than messing up a worktop. That means a wider and shallower container. Adding oil to the container throws the formula off and is unnecessary as is flouring the work top (You add so much flour I only had to blink to see you throwing more about - Final hydration 70%). But, bravo for making a poolish. And, how many households need 4kg of dough? You don't add semolina to the formula and you dust the peal with whole wheat flour when semolina, rice flour, or rye is so much more effective. It's great to watch professionals like yourself, but I have only ever seen one get their head around the difference on home baking and bakery technique.
Keith Lucas
Keith Lucas Жыл бұрын
yeah I noticed that too when he pulled out the big tub...I'm surprised that he didn't toss everything in a Hobart 20qt Hobart floor stand mixer...... My preference is a laminated wooden bakers table as it doesn't "suck" out all the "heat" in the dough plus is easier to work on than stone. I've seen some bakers use a spray bottle of water on the table and wet hands.
Maryellen
Maryellen Жыл бұрын
Beautiful! 🥖
Marek Palma
Marek Palma 8 күн бұрын
Don’t use plastic to prepare food - u can use glass and metal bowls ;-)
Diana Moon
Diana Moon 10 ай бұрын
Why add the olive oil?
לחם בית בכפר – Хлебный Bread
לחם בית בכפר – Хлебный Bread 2 жыл бұрын
I like your kitchen aid. And in practice, you won't be doing any slap'n'folds or Rubaud mixing because of it, right. But it might be a good thing for your channel to include some videos where you do it all by hand, just for the sake of those of us who don't have a kitchen this well furnished. Just a thought. In the same vein it would be good for home bakers just starting out to hear and see your explanation on baking with steam. Cheers.
לחם בית בכפר – Хлебный Bread
לחם בית בכפר – Хлебный Bread 2 жыл бұрын
@kingdombread-tampa don't I know it :) And thank you for your experience and the economy that comes with that. I'm going over your whole channel right now and adjusting my technique accordingly. You should take more time to talk a bit at the end - pre-script it maybe. Do us all good. ;)
kingdombread-tampa
kingdombread-tampa 2 жыл бұрын
Ah yes, I have wanted to make a hand mix video, and will soon. Thanks for the request about the value of steam. I have touched on the subject in prior videos, but will give a full explanation in the future. The cool thing about bread is with very basic tools one can make fantastic breads.
Ileana Figueroa
Ileana Figueroa Жыл бұрын
We are grateful for sharing you high quality of experience.
kingdombread-tampa
kingdombread-tampa Жыл бұрын
Thank you, let me know how your breads progress!
Patrick Rioux
Patrick Rioux Жыл бұрын
On the ciabatta and francese, when you spread the dough as a rectangle, how thick is the dough 1.5 to 2 inches?
kingdombread-tampa
kingdombread-tampa Жыл бұрын
roughly, but be very gentle
Nina Perova
Nina Perova Жыл бұрын
Простите,нашла рецепт,спасибо за труд.
kingdombread-tampa
kingdombread-tampa Жыл бұрын
Good luck with your baking!
Sandra Caputo
Sandra Caputo Жыл бұрын
do you weigh all ingredients for ciabatta? Thanks
kingdombread-tampa
kingdombread-tampa Жыл бұрын
Yes I do!
Dean Zochert
Dean Zochert Жыл бұрын
Looks more like a 90% hydration dough than 75%. Also, why not have a container long and wide enough so you don’t have to keep dumping it out and de-gassing the dough? You could just do some coil folds right into the container.
kingdombread-tampa
kingdombread-tampa Жыл бұрын
You are correct, the container used is what many people would have access to, but in the bakery we do have low, long containers for exactly that reason.
Sure daneshmand
Sure daneshmand 10 ай бұрын
👍👍👍
R B
R B 9 ай бұрын
Great!
2boyzie
2boyzie 25 күн бұрын
What flour was used please
Maureen
Maureen Жыл бұрын
Do u have acwritten recipe?
Anders Pedersen
Anders Pedersen Жыл бұрын
At around the 05:30 mark, that’s where I would have panicked big time. So wet, so unable to handle.
רחל דסטניק
רחל דסטניק Жыл бұрын
Thanks a lot
Enzo
Enzo Жыл бұрын
Would have liked to see as it was cut open……
Sylvia Carlson
Sylvia Carlson Жыл бұрын
Did I miss something. You don't tell us the measurements
Brian Blaney
Brian Blaney Жыл бұрын
Do you just use Bread flour.?
kingdombread-tampa
kingdombread-tampa Жыл бұрын
in the grocery store, this would be an AP flour, at ~ 11.5% protein.
sal migliara
sal migliara Жыл бұрын
very nice
Nina Perova
Nina Perova Жыл бұрын
Где же рецепт ,миленький?
Pari Mollazadeh
Pari Mollazadeh Ай бұрын
🤗
David Ayn
David Ayn Жыл бұрын
I would like to make this recipe. However, the production of the filming is very poor. The recipe is printed against the stainless steel refrigerator and is unreadable, as are the procedures of making the dough. These "how to " films are sometimes so poorly done that it frustrates one to the point of refusing to search for the on-line recipes. I'm sure this bread is wonderful, but, sadly, I will never know. If you are using your video to attract visitors, please make sure the vidio is watchable.
Heather Loggins
Heather Loggins Жыл бұрын
I believe it is your approach to letting the baker know that you were unable to read the recipe (which is actually called a formula) in his video that is "very poor". These videos are done quite well for someone who decided to film a series at home so that he could share his knowledge and craft with others. Also, if you watch his series you'd know it is less about him wanting to share his formulas and more about helping viewers understand the processes and aspects that go into baking bread. He doesn't ask for any financial support from his viewers, and I'm sorry you didn't get what you wanted for free. Here is the beginning formula for you: Total Flour 2345g Total Water 1636g Total Yeast 9g Salt 45g Olive Oil 67g If you would like to know the formula broken down into the two steps you can either watch his video on "Baker's Percent Made Easy" and do the math, ask a friend to view the video and write down the full formula, or, maybe rephrase your comment to the baker with kindness and someone would be more than happy to help you out.
Kman
Kman 4 ай бұрын
What the is cha baaaaaa rrrrrra!
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