Beautiful Open-Crumb 24-Hour Cold Fermented No-Knead Ciabatta Recipe

Kneading bread dough seems like a waste of time and energy and I’m on a mission to make as many different breads using the no-knead method as possible. I don’t recall kneading a single bread dough this year. And it feels great. Breadmaking has become much simpler. No need to break a sweat and no need to worry too much about temperature calculations.
Lately I have been recreating some of my old recipes using the no-knead and cold fermentation methods, so I thought it’s time for a ciabatta. And what a beautiful ciabatta it is! Fermented in the fridge for 24 hours it has a great depth of flavour. And the 80% dough hydration gives it a wonderfully open and irregular crumb.
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#Bread #Baking #ChainBaker

[@ChainBaker]

📖 Find the written recipe in the link below the video. 🥨 Become a channel member ⤵ kzbin.info/door/zSKbqj9Z042HuJTQI9V8ugjoin 🌾 Support the channel on Ko-Fi ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/

[@HeyWatchMeGo]

To anyone thinking of trying this, I did, and it came out Fantastic! The only change I made was to proof the buns on parchment (still with the creased partitions/like with the cloth) because I didn't want to deal with the floury tea towel mess. And also, I didn't trim the edges of the buns, because they looked good, so I just baked them. Seriously one of the best bread recipes EVER, soooo tasty and chewy!

[@kevinu.k.7042]

Another superb tutorial. It's great you're covering so many of your recipes with no knead methods and cold fermentation. Those folk who don't want very floury ciabatta could use Durum Semolina. It's traditionally used for this in Italy and it's much more non-stick than bread flour. Less is required and it doesn't give that dry floury finish that bread flour does. It also gives a nice added texture to the crust. I need to improve my Ciabatta shaping, so I'll be watching this a few times 👍 Magic stuff Thanks 😁

[@Jeepy2-LoveToBake]

Baked these last night after the 24hr cold-ferment, then making sure I used enough flour while shaping the rolls and finally prepping the oven for steam using a cast iron pan (instead of a spray bottle). They came out beautiful - the distinct lines, the soft and chewy interior and that CRUST! As ever, thank you so much for all you do to help all of us become better bakers - and now making it easier by creating "no-knead, cold-fermented" versions of your already fantastic recipes. Photos have been posted #202

[@koubenakombi3066]

Ciabatta for all! Thank you, Charlie!

[@alexbowman7330]

Even though I found kneading therapeutic in the early days of learning, I sure do love the no-knead method & cold fermentation techniques that you've been working so hard on. They make baking work for any schedule while providing lots of flavor & texture. Thank you. Keep up the good work. I am very much looking forward to the brioche video.

[@JasonwithaJay]

You inspired me to ditch my poolish for my ciabatta (80%) a few months ago. I was really amazed the first time at how perfect it turned out.

[@karenhunt7035]

I definitely want to see brioche as no-knead. I'd figured that one was going to be the exception to this rule...

[@ChainBaker]

I thought so too, but it's super easy 😄

[@sheilam4964]

Lovin' the simplicity. It seems so natural.

[@thebrewsky26]

Your channel is so pleasant, absolutely underrated. My go to had been equal weight water + breadflour, little salt, bit of yeast. The crumb looks really similar to this

[@ChainBaker]

Cheers! 😊

[@dhabitahpunk]

I love making no-knead breads since this year. Can't believe so many recipes now still need us to knead the dough. 😅

[@roballan4661]

This worked a treat and was delicious bread. Our local baker used to make a ciabatta that I couldnt replicate. After having issues with lower protein flours and previous attempts at high hydration bread being a bit of a flop, this time I added the right amount of gluten powder and it made a huge difference. This time it was just about right and got a lovely open crumb (just like Charlies 😁) - and everyone loved it - Thanks again Charlie !

[@vermilion-at-dawn]

It all sounds/looks so easy, and yet with 6 years of amateur baking experience, I managed to mess things up - mostly by being way to rough with folds. Nevertheless, I think the ciabattas will come out good. Thanks for the great recipe :)

[@dice2775]

You're excellent at explaining each step clearly. Trying this out today!

[@Sanamononoke]

thankyou for another fantastic recipe! its a pleasure to watch an expert of there trade at work!

[@roger55es]

Great bread technique to a super delicious bread

[@tomwaitsfornoone1182]

I lost access to my old youtube account, and although I didn't forget about this channel for some reason the name eluded me, so glad you showed up in my feed as I'm planning to dedicate this summer to working on whole wheat sourdough. Beautiful ciabatta by the way. lovely crumb structure.

[@ChainBaker]

Welcome back! ;)

[@anorian7992]

His recipes work; and he makes them simple. Thank you! He really know what he s talking about.

[@ChainBaker]

Thank you! 🤩

[@mdrakic]

Good stuff. I've recently started baking my own bread (sourdough) and I use the same method, just stretch-and-fold in a bowl in stead. It works like a charm. Just have the patience for the cold fermentation.

[@future_dilf]

Absolutely incredible

[@SergeyIvanov1337]

The power of refrigeration

[@badoiuecristian]

That is definitely next on my list

[@mv9143]

Your videos are so detailed and informative, thank you so mich for sharing ❤

[@peterschvartz4139]

Amazing...

[@persistentaura]

I really adore ciabatta and this has been my favorite recipe so far. I make these about 3x a week now in many different variations but always using this no knead, cold fermentation method. I've now landed at 89% for the sweet spot with my particular flour but have been able to push it over 110% with the addition of chia seeds. the texture of the crumb becomes so moist it's almost like an airy chia pudding.

[@haji727]

As always you’ve created a very informative no-knead cold fermented bread making video. I just hate that you are not kneading anymore because your method is so cool and effortless. Good job and very informative.!!!!!

[@Jeepy2-LoveToBake]

I agree with your statement about kneading - I do really enjoy kneading - it has a calming effect and was my "escape" from work, especially for the past few years (worked from home until Nov 2022, but now back in the office three days a week). But for simplicity his no-knead method is a fantastic option.

[@ChainBaker]

I've had a nagging shoulder pain for months now. It's because of over-training, so it's my own fault. I guess that is another reason why I love the no-knead method so much 😅

[@Jeepy2-LoveToBake]

@@ChainBaker oh, I’m so sorry to hear that. Hope your shoulder 💪 will recover soon - on the bright side, your no-knead recipes are fantastic!! 🏆

[@ChainBaker]

Thank you :) it's getting better, but it will be a while. I just got to take it easy and perform my exercises correctly 😁 There will be many many more no knead recipes that's for sure!

[@N9524Q]

With all of your coil folds I'm not sure I would call this no Knead. But the hydration level just doesn't matter as long as you have a high proteins flour. 100% works well using your method . I do not use the cloth. I use parchment paper and the clips that you introduced many videos ago. In fact at 80% hydration you don't need the coil folds maybe just a few wet hand folds a few times. I also do the same thing in smaller batches. I have approximately 4 x 6 plastic food container with lid. I mix at 80% hydration, leave them in the fridge for a day and I just dumped them out cold onto a well floured parchment paper bake them and they turned out really well even less work

[@JD-lx3zq]

I’ve been working to get bread like that

[@kentarouification]

Looks great. I'd love recipes that would turn these long ferment breads into a quicker version tho. It's crazy hot here and i Don't have space in the fridge.

[@Glance852]

Ciabatta again!!! Omg. Dream comes true. Lol 🎉

[@ChainBaker]

Every time I change my ways, I want to re-make all the recipes 😄

[@Glance852]

Will definitely wanna see them all, on repeat. I bet theres a great satisfaction of proving the right formula, testing it out and seeing the improvements. Mind sharing the info on the flour you use? Consistently the same one? Is the flavor coming from the yeast more or the different types of flour?

[@ChainBaker]

I use the same flour in every video. Doves Farms strong white bread flour or strong whole wheat bread flour. Flavour comes from fermentation, flour, and any other ingredients that are added.

[@Glance852]

On some of the videos you have, there’s a mixture of white and wheat flour, if not mistaken, the pita bread recipe? Or ciabatta one (lol we love ciabatta!) is it okay to sub the wheat w almond flour? I know this is annoying but I’m just asking out of curiosity to see if it’s okay to improve the taste and value of the bread… value in terms of nutrition value 😉

[@ChainBaker]

Almond flour has no gluten so it will make the dough a lot weaker. You may need to lower the amount of liquid.

[@gintonique2387]

Wonderful! This is exactly the method I have been using for quite some time now. With regard to the flour, I want to make sure to use one with a high amount of gluten, like Manitoba or even Italian 00 Flour. Amazing results! Sometimes I even go up to a 100 % hydration with this method. However, because of that high hydration, I bake the bread a little longer as otherwise it tends to soften after cooling down. Thanks for sharing this recipe, my subscription is yours! 😊

[@bonnie5601]

Hiya! Hope you are well! I’ve been working a lot and missed some of your videos. Can’t wait to try this one. It seems very simple and beautiful!

[@ChainBaker]

Hey Bonnie! Hope you're dough fine ;) Cheers!

[@michelelochirco2448]

Today I prepared these fantastic ciabatta bread (I've already tasted them, they are delicious!) and your Classic Cold Fermented Bread (I'm waiting a couple of hours before slicing and eating it). Great recipes, you're awesome!

[@ChainBaker]

Awesome! 😎

[@lukakamen1966]

If it means for you,you are my inspiration for baking, I use no knead only for high hydration. My highest hydration dough is Spanish crystal bread 103% hydration.

[@ChainBaker]

That means a lot to me 🙏 I'm glad that I can play a part in your baking experience. Cheers!

[@mr.pizzamarlon]

*Most excellent as always!* Superb open crumb-truly a work of art. _I personally_ feel you can make this recipe even simpler by removing one fold. I am all for finding the most lazy method without sacrificing flavor. I want to see you make *Brioche hot dog buns* so I can make hot dog buns any size I want. 🌭🌭

[@ChainBaker]

I think you're right about the folds! :) I made brioche hot dog buns a very long time ago - kzbin.info/www/bejne/n5WVeaydlrqBnqc There will be a no-knead brioche recipe soon btw!

[@mr.pizzamarlon]

@@ChainBaker thank you for the link for the brioche hot dog buns. That no knead brioche will be amazing because many think it cannot be done without kneading but I any bread recipe can be made without kneading, and you're proving every myth about making bread a bust! 💪🏼 *AWESOME!* 🍞🥖🥐🍕

[@mr.pizzamarlon]

@@ChainBaker I couldn't help notice the viewers subscribed and was shocked. You deserve at least minimum of 1.2M subs! You've made every bread imaginable with success and super sweet shortcuts that didn't sacrifice the taste! 🥰❤️🥖🍕

[@ChainBaker]

Cheers 😁

[@fragranthills]

Thanks!

[@ChainBaker]

Thank you ✌😎

[@ni_tai]

I would love to see a no-knead cold ferment method integrate one of the dough conditioners like tangzhong or udane compared to normal no knead cold ferment!

[@Aryhada]

Love it..ima make all the pizzas without kneeding

[@HeyWatchMeGo]

Just the recipe I was looking for! Next to your No Knead Sourdough, what could be better than N.K. Ciabatta?! Thanks!

[@chrisarthur6524]

I haven't made a Ciabatta yet and I will defiantly try this one in my next bake.

[@chrisarthur6524]

I baked this today, and they came out very nice. I had a problem getting them on to a cardboard peel, I think it was a little too slippery, but I'm sure I'll get the hang of it.

[@ChainBaker]

😎👍

[@adlsfreund]

I just finished the third set of folds an hour ago and the dough is smooth and supple like yours, only slightly wetter (I think) because the flour is 12% protein and I used 500g strong white bread flour only. But so far this is FAR better than my previous attempts!

[@Hourai]

I love how you emphasize "on *both* hands" at 8:42, sounds like some experience talking lol

[@ChainBaker]

Don't ask 🤣🤣🤣

[@dilboteabaggins]

Highest I've done is a 90% hydration ciabatta, by hand. You need to spend a few minutes folding the dough in the bowl with a scraper every 15 or 20 minutes. It's quite a fun process, but a nightmare if you've never worked with high hydration doughs.

[@chopsddy3]

Beautiful ciabatta! I’m loving the no knead method. The flour I’ve been buying ,though supposedly “bread flour” has been very inconsistent in so far has its ability to hydrate. I just baked out of a new bag and the results were similar to using all purpose flour . I was less than happy about it and bought my first fifty pound bag of 14.3% protein artisan bread flour. (I feel obliged to make the Amazon driver that lugged it to my house a loaf for getting it here unbroken). It’s tough enough getting hydration control when dealing with environmental variables,inconsistent flour makes it difficult to get oriented. I’ll be able to get a better control using flour that responds consistently to my methods and conditions . I’m probably going to try this ciabatta with the new flour first. How can I not after seeing that glorious crumb?

[@ChainBaker]

Let me know how it turns out ✌

[@venla26]

Thank you! Your channel has been my go-to place with everything baking related since I discovered it 😊 After watch the video twice about converting…. Now I still am not sure about the whole math… 😓😓😓 So.. is it possible to have both “yeast” and “levain” on recipe? I mean… if not too much.. 😅😅😊😊 Love your videos! Short and clear! 😊

[@ChainBaker]

You can use both. The starter will add all the flavour and the yeast will take care of the volume. I've never combined the two, so I can't tell you an exact method. Experiment! 😁

[@madisonyn3184]

Love this recipe, it's turned out so well! Do you have a recipe for a majority whole wheat ciabatta?

[@ChainBaker]

Try this kzbin.info/www/bejne/j16YeoVriJd5nZI

[@ChainBaker]

Or this kzbin.info/www/bejne/qqW7qJ6XjK2titU ✌️😎

[@Anonymous-sj2sr]

Hello there. Thanks for the great video Why do some bakaries use ice instead of water when making their bread dough?

[@ChainBaker]

Mixing a large batch of dough warms it up quite a bit. Ice helps to control the final dough temperature.

[@dilboteabaggins]

I honestly just do the final proof on an aluminum half sheet pan, and then put the whole thing on top of the baking steel. After 20 minutes, I pop them onto my baking steel. It's super lazy, and I've not noticed much difference in terms of oven spring.

[@eziowolf8627]

I have a question!: Is adding vinegar to the dough helps with elasticity. I heard that vinegar will disolve some gluten in the flour so it will help its development and help the yeast so it will rise in a lesser time. If so can you explain more or do video about it. Dough with and without vinegar (experimenting on elasticity and time to rise). Have a good day, bud! And you R very much appreciated for your technicality in explaining methods and concepts. Peace!

[@ChainBaker]

I am planning to try it out. Never done it before. If all goes well, I'll make a video.

[@eziowolf8627]

@@ChainBaker 👍 Appreciate it

[@Nesh108]

Question: I tried this recipe but I had a major issue: even though the crust was a good 3mm of thickness, it was really soft. I made sure to spray the insides of my oven with plenty of water, I had a hot water pot underneath and the bread was nicely deep brown at the end. I even left it in a bit longer in the turned off oven to try to get a super crunchy crust but that didn't happen at all. The taste is great but 0 crunch on the outside, how can I fix that? I want a really nice and thick crust with the same soft inside, what am I doing wrong?

[@ChainBaker]

You can try less steam and higher temperature if possible.

[@Nesh108]

@@ChainBaker ok, I will try again! I preheated at 273C and then cooked at 249C. I will keep it at max and use less steam. I guess I found the way NOT to get a crunchy bread 🤣

[@kato8504]

Hi love your videos. I was wondering if you can use rye flour instead of white flour?

[@ChainBaker]

It would be completely different since there is no gluten in rye flour. Saying that, I will soon post a video in which I make rye bread using similar technique to ciabatta.

[@kato8504]

COOL

[@mr.pizzamarlon]

I just noticed I made a mistake making my ciabatta pizza 🍕 haha! Yes! I made 100% ciabatta pizza. But I was struggling with the folding and coils. Why? I didn't put it in the fridge after each 15 minutes haha! So it stayed a hot wet mess unable to fold successfully. I did manage to keep going but extended the wait between folds and it was strengthening the gluten. I finally added the flour and stretched it gently to form a pizza. It turned out great. Beautiful open crumb, and soft and chewy but crispy and crunchy crust. I think you would be proud. Next time, I'll remember the fridge and final proofing but I am motivated because if my crust had such giant open crumb and light to eat, imagine when I get the technique down mmmmmm! I think I'll be making 100% hydration for all my pizza styles haha! 🍕🍕🍕

[@ChainBaker]

Good job saving it! 😎

[@mr.pizzamarlon]

@@ChainBaker Thank you sir! ❤️

[@mr.pizzamarlon]

@@BellaBlkBerry I like your accident. Like Bob Ross always says "... just happy accidents". 😊🥞

[@raji19100]

Hi, I am new to bread baking and have learn a lot from your videos..Thank you so much for your efforts..Have a doubt. All types of breads are of same ingredients, same technique and what exactly differentiates bread varieties?? Is it the baking time and temperature alone?? Even when its comes to whole wheat breads, why there are different baking temperatures and timings??How do we identify the correct temperature and time for a bread type? Thanks in advance

[@ChainBaker]

It is the techniques that make the bread different. Amount of water plays a big part in the result. And any other extra ingredients added. Fermentation, handling, and baking affect the result. Just have a look at some example recipes on my channel and you'll get a good idea about how long a certain bread should be baked. I've pretty much covered every possible bake.

[@raji19100]

@@ChainBaker Thanks for your reply

[@jimgardner6394]

You make it look soooo easy! I'm on day one and around the 3rd fold (having watched the video 5 or 6 times to become familiar with the technique ). The coil folds were OK but trying to create tension by shaping into a 'ball ' was like trying to herd cats! The dough is far , far too wet and is slipping out of my hands all over the place. I cant keep it in my hands! Its nothing like the consistency of the dough in the video (its more like sloppy jelly!). I understand the need to have my fingers wet when handling but this also makes the dough even wetter everytime I fold. I'll persevere and do a fourth fold after another 12 hours before leaving in the fridge overnight and I'm just hoping that flouring the dough tomorrow will recover it back to something more manageable! (nb i weighed out all the ingredients exactly using digital scales)

[@ChainBaker]

Your flour may be weaker. Lowering the amount of water in the dough next time will help. The cold fermentation will definitely firm up the dough and your should be able to get some good ciabattas out of it regardless. Let me know how it goes :)

[@jimgardner6394]

Day 2 and managed to divide and prove ok (after adding LOADS of flour to the dough, couche and peel). However transferring to the baking stone was an absolute nightmare. The first two wouldn't slide off fully and when they did the dough stretched and went everywhere! Couldn't reposition them so I had two lumps of misshapen dough on ghe baking stone. Let them bake while I considered what to do with the remaining 4. Decided to transfer them to baking parchment and cut into 2 long strips (with 2 on each, one above the other). Slid each onto peel and then onto baking stone one after the other (removed parchment after 5-6 mins). Transfer was far, far wasier and these 4 baked fine. The morale appears to be (a) use LOADS of flour (I thought I had but it wasn't anywhere near enough) (b) use parchment paper on the peel as an added protection. First attempt so will learn ftom this!

[@lmlmlmlm7627]

Is there to convert a no-knead to a knead? I have a stand mixer, so kneading is not an issue for me. I would still like to do the cold-fermentation process. Thank you!

[@ChainBaker]

You'd still have to fold the dough.

[@seebmamb0]

@ChainBaker whak kind of flour you use for this? 00 flour or differents?

[@ChainBaker]

Bread flour. 13% protein.

[@deeznuts7686]

This is another great video. I don't think that the no-knead method works with pizza dough, it doesn't become elastic enough. If you can make a 12" pizza from a 220g ball of no knead dough then you'll have proven me wrong 😬

[@ChainBaker]

I might just try and do that sometime! I reckon it should work. Elasticity is what makes the dough shrink back. No-knead dough can be looser, so it should be easier to stretch.

[@IvanVasin]

I'm a bit more hesitant to switch over to a no-knead method for every recipe under the sun, as I really prefer the slightly chewier and crustier texture that's provided by the tighter gluten matrix of a well-kneaded dough-even for something like a pain de mie. I certainly wouldn't prepare my baguette dough using a no-knead method. I like to give my baguette dough as much hydration as it'll take without getting too sticky to easily shape it; for that dough, which is 91% bread and 9% whole wheat flour, using preferments and cold bulk fermentation, I've settled on 67.5% hydration as the sweet spot. At this hydration, I need as much gluten strength, tightness, and uniformity as possible throughout the dough. In my experience, a no-knead dough lacks the uniformity to be suitable for such a purpose-some of it will be strong and tight, but some spots will still be loose and sticky unless I give it so many folds that I end up not actually saving any time or effort compared to kneading it in my stand mixer. Sure, I could make the no-knead method tenable by reducing the hydration (I've tried this), but then it won't have the same open crumb. Or I could settle for a looser shaping method (I've tried this), but then it won't have the same oven spring and beautiful baguette shape. In this case, I think kneading is the right technique for my goals. For a ciabatta, on the other hand, I think the no-knead approach is perfect. We want a ciabatta to be loose, airy, and non-uniform, and we want the crust to be thin. The texture should be chewy, but the high hydration alone is totally adequate in achieving that-kneading is not necessary to that end. We don't care about the ease of handling the dough for shaping because it requires no handling. Perhaps most importantly, high-hydration doughs are just a huge pain to knead, especially by hand (because it's quite messy and takes a long time), but even with a stand mixer too (because it takes forever for the dough hook to do anything to such a loose dough, and by the time it finally comes together, it has warmed up enormously). All in all, ciabatta practically begs to be made via a no-knead recipe. This is perhaps my favorite recipe from your recent no-knead streak (obsession?). This recipe is an excellent starting point. For my own no-knead ciabatta, I might do a couple more folds, as I like to have just a slightly tighter crumb structure. I'm also going to go ahead and convert this to a sourdough-based recipe. Thanks, Charlie! Keep up the awesome work! Your videos are a joy to watch, and I especially love to see you push the frontiers with new methods.

[@ChainBaker]

Those are some great points, cheers! :) Speaking of no-knead baguettes - kzbin.info/www/bejne/qoaze3isZa6Sb6M 😁

[@mattlevault5140]

This recipe is similar to the pan de cristal I've been hooked on recently. I don't know the exact hydration percentage, but it is quite high. I know there is a formula to calculate it but I'm too lazy to look it up and plug in the numbers. I'm heading to the kitchen to make this ciabtta as soon as I finish this comment. The timing is perfect for me to do the fourth fold before leaving for work tomorrow.

[@mattlevault5140]

Fold #3 complete! Initiating 12 hour CBF. It is a lovely piece of dough. Fold #4 @6:30 am tomorrow then off to work.

[@HeyWatchMeGo]

@@mattlevault5140 How did it turn out?? I'm a big Chainbaker (sourdough only) fan, and this is exactly the recipe I've been looking for to kind of branch out. I love the no-knead sourdough, and I find the timeframes of the folds very forgiving if a person has a lot on the go...

[@mattlevault5140]

@@HeyWatchMeGo It was terrific! I've made it a few more times since that post.

[@HeyWatchMeGo]

@@mattlevault5140 Mine turned out just excellent too! I didn't have a rectangle shaped pan for proofing, but I used a clear plastic container with smooth high sides...I think I had bought a big salad in it originally, so I saved it. It worked great, and easily released the dough. This is an incredibly good recipe, and even easier than it looks! lol

[@HeyWatchMeGo]

@@mattlevault5140 I'm making starting my second batch today... 🙂

[@jonasalmeida]

So you know, I've never kneeded a single dough, focaccia, panettone, brioches. All done with patience instead of brute force 😋🖖🏽

[@GailForceNyine]

Do you think you could consider doing your chill "Easy" style to your sourdough recipies, im curious how you'd simplify them too!

[@ChainBaker]

They can be made the same way. I would use more starter because it does take a while in the fridge. And of course the no-knead method works the same.

[@thifalrn]

hi weird question here, is it still work out if i use AP flour pairs with oat flour? 😢

[@ChainBaker]

It won't work very well with ap flour because of the lack of gluten. Not sure if oat flour would help there. I would suggest reducing the hydration to 70% perhaps or a bit lower then work from there.

[@thifalrn]

​@@ChainBaker thank you for the quick response! i just looked at the written recipe as well and it's clear now. keep those great videos coming man!

[@jarwadiadi6159]

So after fold #3 is chill for 12 hours? then fold #4 and chill again for

[@ChainBaker]

The total cold fermentation time is 24 hours. The fold in the morning is there to build tension. The dough goes back into the fridge to complete the 24 hour fermentation after the final fold.

[@jarwadiadi6159]

@@ChainBaker Got it, thank you so much! I'm on my #2 fold's rest right now, wish me luck!

[@andytunnah7650]

I'm gonna start with this one, the 100% feels a bit daft to just jump into blind lol this feels like a good starter - anywho, the 20g brown, that's optional yeah I can just 100% it white ? Or do I need to add/take away anything ? Oh also I'm here so don't wanna ask 2 diff questions in 2 diff threads - your "bread with a good ear" that has the seeds and brown, same for that I can just swap the weight for 100% white ? I'll get to seeds and other flours eventually just wanna get my basics down for now

[@ChainBaker]

Yeah if it's a small amount you can swap it without any other adjustments ✌️

[@andytunnah7650]

​@@ChainBaker Cheers bud. God I wish I'd just bought this flour earlier (the cost and having to buy 5 packs at once put me off). Even on the first coil - AND it went into the fridge at 20c not 25 so you'd think it'd take longer - the dough is so firm that it has more structure than a 65% hydration of the other flour I used. Even the yeast, it started foaming before I put the flour in. Got a good feeling about all this (deffo jinxed it now lol) I'm gonna do these 24h ciabatta and start a poolish before bed tonight so can do ciabattas and baguettes tomorrow together

[@ChainBaker]

@andytunnah7650 you can do it! Good luck 😎

[@andytunnah7650]

@@ChainBaker I messed up lol. Don't drink and bake :( But I know what I did wrong so it's all good. Not only did I wet my hands too much while doing coil folds, I stretched it manually because my dumb drunken brain thought if it wasn't stretching enough to fold under it wouldn't build up gluten. I also did at LEAST 6 coils so ya I easily added another 10, maybe even 20% hydration because I KEPT wetting my hands! I'm still gonna try cooking em but they're little puddles. Ah well, I don't mind stuff going wrong when I know the reasoning, I've already started a second batch (I also forgot to create areas for them to rise into - they had side from the towel but the ends they were free to puddle out so..yeah. Ah well. Even with how much water I added and how much I stretched and ruined it the dough was quite easy to work with so I'm optimistic that doing it right will work out fine.

[@geraldsahd3413]

No knead is cool for sure but losing the joy of touching a dough coming together in a smooth ball can’t be replaced….. and yes, that came out wrong

[@breadbread21]

Can we use whole wheat flour only??

[@ChainBaker]

Sure. Increase the hydration to 420g.

[@norcalovenworks]

I just made another high hydration bread. 1.5 lbs warm water 2 tsp salt 2 tsp yeast 1.5 lbs bread flour Combine until no dry flour and let rest 30 minutes. Knead in mixer with dough hook. Let rise till doubled, and then place in load pan and let rise. Bake at 450 for 35 minutes. Ok…..the bread turned out perfect, but I found no benefit to kneading with a mixer. I liked the no knead method better, because the dough ends up being stretchier with the no knead method. The reason I have not been making the free form loaves is that my son is allergic to wheat, deadly allergic, so I cannot spread flour all over.

[@bloodwolf7462]

Light touch and wet hands don't work for me :( Skin on my hands is so rough even olive oil have problems with fixing sticky dough. Anyway are there any chances for Chimney Cake recipe in near time? :D

[@ChainBaker]

Chimney cake, chimney cake - it's haunting me 🤣 I'll get to it, just can't say when! 😅

[@michaelprozonic]

this looks a lot like the method used for Pan de Cristal which is 100% hydration

[@ChainBaker]

Yeah it's just another type of ciabatta.

[@jimgardner6394]

Very confused by your timings. After 3 folds you say leave in fridge for 12 hours before doing the 4th fold which I assume is the final fold before a 1 hr proof and then baking, HOWEVER you also mention leaving in fridge for a total of 24hrs as well?? Surely if you are only chilling for 15 mins between each of the first 3 folds then it has only taken around an hour (or just over) by the time the 3 folds are complete. So does this mean you leave for 12 hrs, do a 4th fold and then leave for another 11 hrs ?? Sorry if this is a stupid question but I'm trying to understand when to start mixing the dough because if its been a total of 24hrs in the fridge and I want to bake around 9am on the second day that implies I need to start mixing at 9am on day one whereas you state you started in the afternoon of day one?

[@ChainBaker]

That's exactly right. 24 hours is the total time spent in the fridge. That fold after 12 hours is there to ensure the dough is nice and tight. After that it is left to complete the 24 hour fermentation. You can of course remove it from the fridge sooner and continue to the final proof. 16, 18 hours could be ok.

[@jimgardner6394]

@ChainBaker so after 24 hours you do no more folding but just cut, shape and prove for an hour? ie if I start at 9am on day one then I do the 4th fold after 12 hours at 9pm and then continue at 9am the next morning with dividing into 6 pieces

[@ChainBaker]

@jimgardner6394 that's right the 4th fold is the final one. And once the dough has fully fermented you can cut it right away.

[@eziowolf8627]

I tried flat bread using 1% baking powder, 60% hydration made pieces of 0.5 cm thickness cooked them on a medium-high heat but they didnt puff up knowing that I let them rest for 10min. What am I doing wrong?

[@ChainBaker]

1% baking powder seems very little. I'd use 3% - 4%. Or even better still make them with yeast.

[@eziowolf8627]

@@ChainBaker I was getting off to work that morning so I thought I make them quickly (without fermentation) and eat them with hot tea. I will try with 5% tomorrow and see. I will tell you if anything comes up. Peace ✌️!

[@eziowolf8627]

@@ChainBaker Another thing!, What is the perfect thikness for them (flat bread) and how often do I have to turn the piece. Do I have to turn ut as soon as it starts puffing or wait until th other side is brown.

[@neillandscape1376]

90% but 80% works best for me. I use Fife flour.

[@kevinu.k.7042]

Red Fife? You lucky man! I would love to get my hands on some of that 👍

[@neillandscape1376]

@@kevinu.k.7042 yup, Should be able to get some from Scotland . Thanks!

[@kevinu.k.7042]

@@neillandscape1376 Thanks for coming back Neil, I buy quite a bit of flour from Scotland from a Farm in Fife as it happens. Red Fife is likely in the landrace wheat I buy from him, but I've never found a farmer selling it as a single variety. Also given the superb wheat growing climate in Canada it will have a much better gluten content. Scotland is at the Northern limit at which wheat can sensibly grown here and the gluten content is on the low side. It's great to know it is still being grown.

[@neillandscape1376]

@@kevinu.k.7042 Ahh too bad. Large farm in Saskatchewan I get it by the 10kg sack :) Last year $25, guessing this year will be different.

[@kevinu.k.7042]

@@neillandscape1376 $ CA.? Very nice :)

[@user-xi7fe6vi8z]

It's almost liquid. I cannot handle it. It runs through my finders. My hands are all in that sticky **** and I wet them. What might be wrong?

[@ChainBaker]

Your flour is probably weaker. The best thing you can do is add more if it feels too wet, but this time it's probably too late. Next time use less water in the dough.

[@user-xi7fe6vi8z]

@@ChainBaker I've added 2 big spoons of flour, after that I was able to start folding. I'll give it a try) I just thought is it possible to dry dough for a bit by cooling it without cover? Indeed it seems that my flour is weaker than yours. In baguettes recipe I had to drop hydration to 58% in order to get texture like yours (yours is 64%). Btw baguettes were astonishing! I've never thought that it's possible to bake something like that at home

[@ChainBaker]

@user-xi7fe6vi8z cooling it like that would only create a dry skin. Adding flour was the right move 😎 good luck with the bake!

[@user-xi7fe6vi8z]

@@ChainBaker so, It worked fine. result is fantastic) I've only failed last ciabatta piece. It did stick to the cloth slightly on the edge) But even that ciabatta piece is super great. Thanks a lot!

[@user-xi7fe6vi8z]

​@@ChainBaker Another stupid question, If you don't mind) you've mentioned in one of your clips that it doesn't make sense to keep dough in a fridge more than 24h. So, is it possible to split dough after 24h, bake a half, and then use another half in 48h? Does such kind of time saving make any sense?

[@kasramohajery4623]

you gotta rich 1m as fast as possible.

[@ChainBaker]

In my dreams 🤣

[@calmeilles]

The highest hydration no-knead breads I've ever made were… Your own 100% wholewheat from 9 months back kzbin.info/www/bejne/j16YeoVriJd5nZI or this one from a bit before kzbin.info/www/bejne/aKnOYaaDjchqhLM or the wholemeal cibatta from two years ago kzbin.info/www/bejne/qJ7bimlrbrOmpNE 🤣🤣🤣🤣

[@ChainBaker]

You're on it! 😁Can't have too many ciabatta recipes haha!

[@eziowolf8627]

Effortless baking