How to Make Delicious Ciabatta by Hand

Ciabatta makes the best sandwiches in my opinion. This version here is made with a lot of prefermented flour. More than half in fact. The resulting bread is tangy and has a distinct crispy crust. Using more preferment achieves this effect. You could also change the amount to your liking. Simply move some of the water and flour from the poolish to the main dough.
I have various other ciabatta recipes on this website and on my KZbin channel. Wholemeal ciabatta, sourdough ciabatta, and even a no-knead ciabatta for when you’re feeling lazy.
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#Bread #Baking #ChainBaker

[@ChainBaker]

📖 Find the written recipe in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🥨 To learn more about bread making click here ⤵️ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking

[@sarahfreeman3002]

I made these for the first time two days ago. I'd never actually had ciabatta before but my family and I loved it! They were just so fluffy and perfect!

[@MelaniaT-r6m]

Cannot wait to make these this summer for pontoon picnics!

[@rmczinder]

Recipes, attitude, style, information... All outstanding! Thank you! :D have made this one several times, excellent results, absolutely one of my favorites...

[@ChainBaker]

Glad you enjoyed it! :))

[@theacase8738]

Great teaching

[@kentdiepraam8156]

So glad I found your channel. So informative, and really love your videos!

[@ChainBaker]

Thank you so much, Kent! :)

[@BigboiiTone]

Agreed Kent

[@confidentwreck]

I’ve been doing this for a few years now and my dough has not once become more pleasant to work with after fifteen minutes of stretching and folding. It’s exasperating!

[@confidentwreck]

(But thank you for the great vid!)

[@ChainBaker]

🎅

[@DANVIIL]

Well done!

[@HeyWatchMeGo]

I'm so glad you stopped using background music in your videos! lol

[@ChainBaker]

Me too 😄 I only did it to drown out my loud computer fan that was humming in the background 😉

[@suprio_gonefishing]

lovely

[@shadybad9836]

Nice helpful video, cheers mate 👍🇬🇧

[@ChainBaker]

Thank you. I have a wholemeal ciabatta video coming out next wednesday too btw :)

[@BigboiiTone]

Saw Another comment talking about attitude. That rockin roll soundtrack brings plenty of attitude! Reminds me of like early 70s/ late 60s George Harrison solo work.

[@ChainBaker]

😎

[@naffoto425]

First, let me say I have totally enjoyed your channel and have learned a lot from you. I subscribe and have. been watching you daily. I do have a suggestion. Somewhere in the video provide the written amounts and temperatures. Like many others, I watch from my tv and cannot read the description below, because you can't on a tv. This especially applies when I'm following your steps while performing the recipe. Thanks again for the great videos.

[@ChainBaker]

Thank you so much! :) I would do that, but there is just too much information in the written recipes. You could just go to my website and search for the recipe and read it from there. You could even copy the text and print it to have it on hand. Hope this helps.

[@lenamahayni6216]

Impeccable Thk u 👍

[@volbeatdbv9846]

Brilliant, thanks!

[@ChainBaker]

Thank you!

[@marjanyd1703]

Again, I come here to write and thank you🙌🌱 I made it yesterday. The taste turned out great. 🥰 so good to be a sandwich for lunch. Thank youuuuu. Meanwhile, I have a question about the dough. My dough was more solid than your dough. I think it is because of various flours that we use in different countries . Isn't it? Or no? It has another reason? My dough was full of bubbles, but it didn't have that much hydration as your dough.

[@ChainBaker]

Yes it could be because of the flour. Perhaps yours was stronger.

[@marjanyd1703]

@@ChainBaker tnx🌱

[@sgo7806]

Great Video! Could you please Tell me how Important is kneding the dough (in general) by hand or machine? And kned ist long or short. A Video about that parameters would be great. 😇

[@ChainBaker]

Here are a couple of videos that will answer your question: 1) kzbin.info/www/bejne/iJjJnKFjn92Ul7c 2) kzbin.info/www/bejne/immpfGiXpdp_apI

[@sulesteenkamp7030]

Thank you for this video! I kept saying I couldn't make the bread since I don't have a stand mixer, but we will be eating ciabatta for lunch tomorrow! Just one question- can I shape this into two loaves? And how long should it bake then?

[@ChainBaker]

Sule Steenkamp yeah a mixer is only really needed for something like brioche. Most other breads can be made by hand and that is what I’m trying to promote ;) thanks for watching!

[@ChainBaker]

Sule Steenkamp you can shape them into two yes! It would take around 5-7 more minutes as the bread will still be flat.

[@michaelprozonic]

we love this recipe but instead of making 6 rolls I bake it as 2 loaves using steam and a pizza steel

[@jeffk2503]

I am making a 48 hour longer fermented pizza dough. Recipe calls for only 2 to 3 minutes of kneading then bulk fermenting for 24 hours. After 24 hours I split the the dough and make 2 pizza balls. The recipe says some people over knead which can make the dough leathery and hard. My question is how do I know if I developed the dough enough before Bulk fermenting?. I have done the windowpane test but and the dough is not fully developed. breaks more easily. Maybe this is because of the longer ferment time the recipe calls for and the dough will develop over the longer period of fermentation? Thanks. I have really enjoyed watching your Videos!

[@ChainBaker]

You are exactly right! During the long cold proof the four will fully hydrate and the gluten will fully develop through autolyzation. And that is why you don't have to knead for a long time. The tightness of the pizza dough will be determined by how strong of a final shaping you do. So if you want the dough to be loser and lighter, then don't make it very tight after it comes out the fridge. Hope this helps :)

[@jeffk2503]

Tbank you for your response!

[@josephmeyers2498]

Hi, Love your recipes and you are a great baker, but the recipes measurements would be easy if they were on your video's.

[@ChainBaker]

Thank you! :) I think it's easier to have the recipe written down in one place. You don't need to scroll through the video to find the ingredients. You can even copy the whole page and save it or print it 👍

[@tomszky88]

Hello. Thank you for this awesome recipe. You dont use any sugar(honey) for the dough? Thanks

[@ChainBaker]

I don't want it to be sweet and I don't want the crust to become too dark. Other than those two reasons there is nothing else honey and sugar would be useful for. Here are some videos about it - 1) kzbin.info/www/bejne/jXW8hJewqJiXp8k 2) kzbin.info/www/bejne/d6KplouulsSBis0 ✌

[@tomszky88]

@@ChainBaker thank you. You are true dough master. Wish you and your family all the best.

[@ChainBaker]

🙏

[@theacase8738]

Would comment on why one finished bread is the way it is versus others? For example, why are crumbs different for hamburger buns v pizza dough? I would really appreciate a better understanding.

[@ChainBaker]

This playlist will give you a few answers - kzbin.info/aero/PLJ97q0PY0sXKIWV_l16IV-wueQgtnHEl9

[@pinkpanther8427]

If i make them with a tray: is it a good idea to maybe put a little casserole with some water in the oven to swath them?

[@ChainBaker]

Steam will definitely help so that should be a good method.

[@gypster2004]

How can I make this bread with less salt? Do I just reduce the yeast in proportion to salt? I ask because my husband has high blood pressure and needs to watch his salt intake. Thanks I’m advance.

[@ChainBaker]

I can't tell you the right proportions, but you can certainly experiment with reducing the salt and the yeast. I published a video not too long ago in which I made a salt-less bread which only had 0.1g yeast in it. kzbin.info/www/bejne/e4eXln2wi92hkLc

[@Theoldindie]

Hello Chain Baker! I have a question.. I am in Canada, i use a 13% protein white unbleached hard wheat flour wich i think is very similar to yours and yet, when i try this recipe, my dough looks so stiff there is not even enough water to completely wet the flour. I know i just need to use more water but why is this? Protein content is similar so why such a big difference in water absorption? Thank you and you do an amazing job!!

[@ChainBaker]

Canadian flour is one of the best in the world and it is generally stronger than the European stuff, so it is able to absorb water better. That might be it.

[@Theoldindie]

@@ChainBaker Thank you! Even all purpose here is 13-14% But other then protein content is there a difference between AP and bread flour or can i just use AP if its the same protein content?

[@TikkaMasalaa1]

So far, mine has not enuff gluten develpmt to hold any shape after 4 sets of folds / coils. But im holding out hope and adding time for the final pieces to firm up and bake into something yummy. Guessing i added to much water, 2T more it seemed..though I halved all the elements plus 25g more bread flour after the overnight fermentation. Fingers crossed 🤞🤞. How can there B too much water?? Ciabatta has been my nemosis for ever.

[@ChainBaker]

This one is made with quite a lot of pre-fermented flour so it can be very loose. You can try this - www.chainbaker.com/handmade-wholemeal-ciabatta-recipe/ :)

[@Brumle72]

😂😂 "Fermentation valley" 😂😂 Been there multiple times 😂😂😂

[@ChainBaker]

Brumle Mesics 😆👍🏻

[@TonyDiaz.]

Note, on the kneading process: each time you scrape the bits of dough together, you allow those seconds of resting which may not seem much, but trust me, when you pick the dough up, you'll notice how it changes. The key is not to get desperate. Just keep stretching and folding. ;)

[@jacobvillavelez7383]

what should I do if a hole is forming in the middle while performing the slap and fold?

[@ChainBaker]

Keep slapping and folding. It's totally normal.

[@UNKNOWN-kv5pz]

can i bake this in a toaster oven?

[@ChainBaker]

It could work. There is only one way to find out!

[@jzinish]

Hello!! May I know the type of flour used for dusting? Does it affect if I switch to another flour? Thanks!! 😊

[@ChainBaker]

I use the same flour that I use for the dough. You can switch to another if you like.

[@jzinish]

@@ChainBaker thanks for your reply! I've learned so much from your channel. Made some predermented breads too. (: looking forward to your recipes and principles explanation videos too!! thank you so much!! 😊

[@mishanguyen7023]

With biga better , econom your flour more than when use polish method

[@ChainBaker]

Cheers.

[@smssince2011]

Hi, I have seen all your videos about ciabatta till now and I notice that you pre heat your oven for about an hour to an hour and a half. Will it affect the bread if I preheat the oven for about 15mins? Bec from what I understand, it will stop heating up after a certain time, then why preheat for so long?

[@ChainBaker]

My oven is pretty crappy so it takes long. You should preheat for at least 30 - 40 minutes. The little preheating light may go off indicating that the air temperature of the oven is hot enough, but that is misleading. The oven walls must preheat to get a good bake.

[@smssince2011]

Thanks for getting back :) breads are my arch nemesis and your videos are helping me tackle it 😄

[@timonhangen3695]

hi, i tried making this dough and i had some lovely chiabatta but my dough wasn't quite as wet as yours. i used the exact same measurement as you did but i had a really stiff dough, which i could easily kneed with normal kneeding method. I also had way less bubbles and had similar problems with other doughs like a pizaa dough also done with poolish and even less flour than those chiaboatta. i also had no long kneeding times just enough for all the dry flour get into the poolish but after that, it already got harder and stiffer by just few kneeding. I would appreciate if you could help me out a litte bit with this problem. thanks :)

[@ChainBaker]

Did you use the exact amounts of ingredients given in the recipe? Which kind of flour did you use?

[@timonhangen3695]

@@ChainBaker yes, i also double checkt. i also use the same scale that you have as well. Iused '00' flour.

[@timonhangen3695]

but dont get me wrong i still got a pretty decent result i just was wondering because there was no way i could kneed this with stech and fold and in general i didnt need more than 3 min kneeding.

[@ChainBaker]

I think the 00 flour is the reason. Because it is so fine it absorbs water more easily and thus the dough becomes drier.

[@timonhangen3695]

@@ChainBaker Ah okay yes. thanks for the fast answers. i love your content! :D

[@joenardcataytay5578]

Sr i ask you sort cut your kneading the dough.

[@ChainBaker]

Not sure what you meant there

[@joenardcataytay5578]

@@ChainBaker can ask a favor to you sr.can i get your recipe of bagguette sr.

[@Kristenm28]

I've always been told that adding salt with the yeast will kill the yeast. Is there any truth to this?

[@ChainBaker]

It's an old tale. You can find a video where I bust this myth in the Principles of Baking playlist.

[@Kristenm28]

@@ChainBaker Great, thank you!

[@vijaysthalekar]

The background music is irritatingly loud and unnecessary. Had difficulty in listing to important details of the recipe.

[@ChainBaker]

Well I made this video two years ago. Just when I started here on youtube. So it is what it is. I got other better ciabatta videos on here too.

[@johncipolla8335]

I have been itching to try something like this since. I have a basic understanding of white loaf. this sounds like an all day process

[@ChainBaker]

It takes about as much time as a white loaf. Less in fact because the cooking part is a lot quicker :)

[@johncipolla8335]

@@ChainBaker this reminds me so much of Italian bread. I like giving mom my bread. I want the skill not the calories.

[@spamgarbage6999]

Can you just bake the whole loaf?

[@ChainBaker]

Sure you can 👍