How to Make Light and Airy Cold Fermented Ciabatta

[@ChainBaker]

🌾 I made a mistake with the autolyse step. You would be better off just sprinkling the salt on top of the dough instead of mixing it in. Salt inhibits gluten formation during autolyse. It still worked well for me, but it will be better when done the other way! 📖 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 🍞 Share your bread pictures here ⤵️ www.flickr.com/groups/chainbaker/

[@Jeepy2-LoveToBake]

Sprinkle it on top and with a wet hand, lightly dimple it into the dough - then after autolyse, fold the dough over the salt and then proceed with the slap and fold?

[@ChainBaker]

You know it! 😉

[@erictan4883]

Congrats... you hv achieved 100K... continue to make great videos & go far... cheers

[@Jeepy2-LoveToBake]

@@ChainBaker Cool - will start tomorrow for a Saturday bake. Would have prepped dough on Wed, but work has been a bit hectic this week.

[@mrs.webley909]

How do I adjust my water to flour ratio if I'm using regular all purpose flour? I only use that to bake. Other ones are more expensive

[@deenibeeniable]

I just made this & they were a-MA-zing. My last experiment came out like a curling stone so this was particularly gratifying.

[@MichaelGrode]

Congratulations on reaching 100K subs Charlie! And thank you for providing us countless bread recipes and techniques. The teachings in your videos have really changed the way I approach baking.

[@didanz100]

Dusting the couche with rice flour was a game-changer for me.

[@harukrentz435]

Finally you passed 100k subscribders! Trully deserved it as youve been a great teacher for me. Heres for another 100k! 😎

[@ChainBaker]

Thank you! 🙏

[@jamesc8259]

I made your pitas. They were very good. You were not joking that they can dry out fast 😂 I will be trying this recipe too. Thanks so much!

[@fish1r1]

to avoid pouring hot water, you can bring the water to a boil on the stovetop directly in the pan or cast iron skillet and move it in the oven.

[@ysamkari1]

Chef can you make a video about pasta dough and how it's different from bread¡ really interested to understand the science.... ps big fan of the channel

[@ChainBaker]

I might do some pasta in the future. There used to be a pasta video here, but no one was watching it though 😂

[@Beecozz7]

Nice video, my first attempt failed, another recipe, this demonstation helped me understand the major mistakes I made. Thanks so much!

[@mr.pizzamarlon]

*CONGRATULATIONS CHAINBAKER ON 100K* 🥨 You need to make a special bread in the shape of a chain to celebrate your thieving channel 👍🏼 I make pizza 🍕 but I watch all your videos to get ideas for improving my dough making pizza skills 🙏🏼 *Thank you Charlie!*

[@alexandersalamon7242]

Congratulation my friend I see you hit 100,000 subscribers very nice good job!

[@meri9943]

Big congrats for the 100k, you modest baker! May the growth of your channel bring you exciting new opportunities and lots of baking fun! 😁

[@ChainBaker]

Thank you! 😁

[@roger55es]

Super to watch an expert doing these bread options well done Chain Baker

[@koubenakombi3066]

100k! Congrats! You are very good!

[@apteryxmantelli]

My 1st ciabatta attempt was learned from your ciabatta video. Loved the outcome.

[@rodconner9079]

Congrats on the 100K+! Haven't tried yet but I ain't to far away from giving it a whirl. Be Safe

[@rb-ex]

nice work. thanks for sharing. good to see your channel taking off

[@didanz100]

Thx to you I only make cold fermented dough now. Thank you. Keep up the good work.

[@beinerthchitivamachado874]

CONGRATS ON 100K MY GUY!!! You're by far the best baker on YT, it was only a matter of time before you reached this first big YT Milestone. Now on to a Million Subs!!!

[@ChainBaker]

Cheers 😁

[@georgepagakis9854]

YAYYYYYYYYYYYYYYYYYYYYYYY!!!!!!!!!!!!!!!!!!!!!!!!! 100k :) Amazing. I want to see a video with the KZbin Frame. You deserve it bro :) Congrats. Now make it to 1 million :)

[@ChainBaker]

Thank you so much, George! :)

[@georgepagakis9854]

@@ChainBaker You deserve it bro :)

[@gorbalsgal]

Brilliant. Will try this week. I have a Panasonic combi oven which has a steam function that can be used with oven. Max oven with fan is 220C. Any advice? I'll experiment anyhoo but thought I'd as you n your followers. Thanks fiona ( Glasgow Scotland)

[@ChainBaker]

220c will be fine. Inject some steam in the beginning and vent it out half way through the bake👍

[@lbamusic]

Another informative video! I have been using a variation of this during the warmer Summer weather. I do the standard dough mixing with a total hydration of 72% instead of the usual 80%. I then rest for 1 hr @ RT before the 1st s&f. Then I refrig before the 2nd and 3rd s&f @ 1hr intervals - total of 3 hrs. I then pre-shape, shape and place in banneton @ RT @ 1 hr. I then refrig for a minimum of 20 hrs before baking directly from the refrig. For proper, healthy, flavorful SD Bread, I never bake before a minimum of 24 hrs have passed.

[@stuartrobertson331]

This is my pretty much my weekly bake! Love it and love the process. Make a batch of 12 from 600g flour. Normally add some sour dough starter as well but just as a way to improve the flavour and crumb I don't worry about the sourdough starter being well fed or active just chuck a bit in 😋 If your more lazy I'm not sure that so many stretch an folds are required for over night fermentation...

[@hw260]

Love these Ciabattas. They are amazing. Thanks.

[@ChrisKChandler]

Rock solid video! Really really good explanation, especially the shaping and transfer steps! Thanks! Can't wait to try it

[@enduro_sztambuch]

Hello! First of all your video's helped me a ton with baking! Thanks! Will you make a video about cold fermenting white bread?

[@ChainBaker]

I have a cold fermenting guide. You can use it to convert any recipe you like. Check out the Principles of Baking playlist.

[@pinkpanther8427]

im looking so much forward to my new kitchen which should arrive in 1-2 weeks. im super hyped trying this recipe!

[@m13b]

Awesome timing! I was just about to try a cold fermented ciabatta based on your previous cold fermenting videos - you read my mind with this one.

[@atefb2964]

I appreciate how detailed your videos are, thank you. I’ll give this one a try.

[@arnoldkotlyarevsky383]

I cant wait to make ciabatta at home. Thank you so much for this!!!

[@walterl8863]

Very nice ciabatte!!!

[@henjak448]

Hey Charlie I will definetily try your cold fermented ciabatta recipe. I have made some a few times but the regular type which is room temperature fermented. Cheers.

[@koubenakombi3066]

Great! Thank you!

[@KennyInVegas]

Thanks!

[@ChainBaker]

Cheers! :)

[@Quibus777]

Oh nice and I see 100K subs, congrats with the button!

[@Jeepy2-LoveToBake]

Love the cold-fermentation process! I’ll give this a try - except my oven goes wonky during the boiling water process, so I may have to tweak that process. Thanks for sharing this recipe. Whoo hooo! 100K subs - big congrats to ChainBaker and many thanks to “Team ChainBaker” for supporting this YT Channel. Let’s try and get him to 1M subscribers!!!!

[@ChainBaker]

You could just place a tray of boiling water in the oven. That may work better. I wish bread making was such a popular topic 😁

[@Jeepy2-LoveToBake]

@@ChainBaker thank you for the suggestion - will most definitely give that a try!! 👍 🌾🌾🌾 😉

[@Jeepy2-LoveToBake]

@@ChainBaker Okay, I took a chance and used the boiling water in the pre-heated cast iron pan method (as per the video) and the oven DID NOT go wonky - yay! Nice rise, crisp crust and a wonderful soft interior. Thank you for sharing this method for making ciabatta. Photos have been posted.

[@shahnazmnc8122]

Thank you so much ⚘️

[@xtdycxtfuv9353]

I feel so privileged to have an oven with steam injection capabilities. I definitely am going to try this cibata.

[@giovannipierobon2179]

May I ask what brand and model it is?

[@tonyskitchenreal]

This looks amazing! I have to try this soon. I wish you all the best and Congrats on 100k 🥳

[@ChainBaker]

Cheers! :)

[@wt3869]

This is the recipe I was looking for! Love your videos. Subscribed!

[@sheilam4964]

👍👍👍👍👍 - Congrats on the 100K

[@ChainBaker]

🙏

[@mikey19608]

Charlie, congrats on 100K, long overdue.

[@ChainBaker]

Thanks :)

[@darsmith3448]

Love this! Thank you!

[@elayjayudny9741]

Hi there- I love your recipes and tutorials as I am always interested in why things happen and food chemistry. You explain aspects of bread making that no one else mentions. I’ve heard famous celebrity chefs claim that sugar is added to feed the yeast, which it does not, since both sugar and salt are hygroscopic. Also your explanation of why butter is best added after fermentation made complete sense. Re. cold fermentation - have you ever heard of or eaten Glasgow morning rolls? They are different to any other white rolls made in the UK. They are made with cold wat

[@elayjayudny9741]

Sorry I sent too soon! Glasgow morning rolls are made with high gluten Canadian flour and cold water and fermented in fridge for 24 hours. They are baked at 250°C with steam, as you did, until well fired, sometimes almost black on top. In my opinion much more delicious than sour dough bread which I find the making of a waste of time. You can find the recipe I used (which I had been searching for for years) on the website of the Food section of The Scotsman newspaper by searching for “Glasgow morning rolls.” Delicious with vintage cheddar cheese or homemade blackcurrant jam, or both together! Are you considering writing a book with all your UTUBE content? If not, you should. Best wishes from a Granny In Aberdeenshire. Keep up the good work 🥰

[@ChainBaker]

Glasgow morning rolls are on my list of future bakes and I'm looking forward to them! Perhaps when I have more time on my hands I could compile all of my blogs into a book. Cheers ;)

[@sebastianhabel7312]

Looks amazing! I used to cold ferment my pizza dough, but I am getting lazy lately. Instead I got used to make Brian lagerstrom's 1-hour pizza dough, which means I replace the water with beer and use twice the amount if yeast. It tastes better than I would like to admit. What do you think about shortcuts like this?

[@ChainBaker]

If you're desperate for pizza and want to get it as quickly as from a takeout, then it's a totally fine method. But it will always be better to plan ahead and do a longer fermentation :)

[@mr.pizzamarlon]

Listen to Mr. Chain because he's 100% correct when it comes to bread 🍞 101 👍🏼 I always make my pizza 🍕 dough one day ahead of time, after having lunch so I can make it patiently.

[@Surai00]

Using too much yeast makes the bread heavy. Some people, like me, are sensitive to it and get digestion issues. I love the slow fermentation bakes the best, because of that. The 100% Biga Ciabatta recipe from Charlie is one of my regular bakes.

[@algvvcfm]

Thanks for the recipe. Is the whole wheat flour essential? Could i use 10 grams of white bread flour instead? Or do i need to use a bit more?

[@ChainBaker]

Swap it for white flour. It's there to add a nice taste that's all.

[@spider1g5]

Depending on the bread, I sometimes wait until the autolyse has been working for for 30 minutes before adding salt. It really changes the finished wheat bread.

[@Maplecook]

Oooooo! I might use this in my second, "Gordon Ramsay Vs. Maplecook," video. I will credit you, of course! And CONGRATULATIONS on busting through 100K!!!!

[@1cleandude]

Hi Charlie, question if I use 275g flour and 220g water would 100g of SDStarter be too much? Also is the fridge proof absolutely necessary? Three failures and still trying to work out the kinks! Thanks!🙏🙏🙏

[@ChainBaker]

100g would make it ferment quicker and there is nothing wrong with that. It's up to you whether you cold ferment it or not. You can definitely ferment and bake on the same day :)

[@qzq1068]

A question I've wondered about for some time about creating steam: is it necessary to create the steam right when putting the bread into the oven? Would it not work the same if I put a larger container with water into the oven before preheating, with enough water to last until I put the bread in?

[@ChainBaker]

That could work. But I think a big cloud of steam is what makes the bread rise even better.

[@qzq1068]

@@ChainBaker Yeah, everywhere I've searched suggests that the cloud of steam is what makes the difference. But technically water vapour (i.e., water in gaseous form) is invisible... the visible steam is actually tiny water droplets suspended in the air (I think... not a physicist so don't quote me!), which is why I'm wondering what actually makes the difference - high humidity or something specific about visible water droplets.

[@ChainBaker]

I guess a comparison video is in order 😁

[@Plrang]

Any tips for the oat flour bread to rise better??

[@ChainBaker]

I have not used it yet. There is no gluten so the process will be different when making such a bread.

[@stargare1999]

thx for the video so if i use warm water the dough will be over fermented even after take inside the fridge? so that's why my dough is always very soft and hard to form after take it out from the fridge ?

[@ChainBaker]

That could be so. Even in the fridge it can ferment too quickly when it's too warm.

[@stargare1999]

@@ChainBaker I also watched the video of overmix the dough nice workout :) have 2 questions 1-could the gluten rebuild itself if got broken by putting the dough to rest in fridge for say 30 min? and after that kneading another round of 8 min - could this fix the gluten and save the dough? 2- after letting the dough rest for 20 min as autolyze can I kneed it normally other than just slap and fold to mix the salt properly or the gluten could get broken?

[@martin_mue]

I discovered cold fermentation by accident. Made dough for pizza one day and had to leave so I put the dough in the fridge to use it the next day. The resulting pizza tasted so much better that from then on I did it that way every time.

[@mr.pizzamarlon]

Yes! I use cold ferment 99.987% of the time for making pizza 🍕 dough. U make pizza weekly and I've left pizza dough in the fridge up to 6 days-tasted like sourdough pizza 🍕 ir was great. I've observed the maximum pizza flavor is 3DAYS. But I usually make pizza after 18-24 hours because I am too inpatient and need my pizza fix fast haha!

[@MoPoppins]

Could you make this using the yudane or tangzhong method to stave off staling for a few more days?

[@ChainBaker]

You could prolong it a bit that way but the texture of the bread would be different unlike a ciabatta. Ciabatta is like baguette in that it should be ideally eaten on the same day.

[@MoPoppins]

@@ChainBaker Thanks, Charlie! So just make smaller loaves or rolls for smaller households or smaller appetites. 👌 Would you rather: 1) Bake a large loaf, then FREEZE half for later consumption, or 2) Bake a small loaf daily? (Let’s say the baker is using a medium-size toaster oven.)

[@ChainBaker]

If you have the time then bake daily. Fresh bread will always be best. But there's nothing wrong with freezing either.

[@MoPoppins]

@@ChainBaker Thanks again! 😊

[@juand0194]

How would you go about cold fermentation in a fridge at ~2°c? Lol I can’t seem to change the temp and it looks like it’s a bit too low for anything to ferment any quicker than like in a week

[@ChainBaker]

Just use more yeast. Try going for 1.2% - 1.4% and see how it goes.

[@juand0194]

@@ChainBaker i’m giving it a try right now :) dough fermenting Thanks :D

[@TheBereangirl]

Cold fermentation is great! And can we appreciate how CLEAN your fridge is?😊

[@ChainBaker]

Clean, empty..😅 thank you! 😊

[@rstark]

Damn nice, I'd like to see you teach us how to bake sourdough ciabatta. Cheers:)

[@ChainBaker]

You can find one in the sourdough playlist 😉

[@sugarapple5465]

How does alcohol affect bread? I’ve seen some add vodka etc

[@ChainBaker]

I've made bread with beer which worked just as well as water. I've used strong alcohol (rum) in small amounts for doughnut dough with the idea that it will make them puff up better when fried. Not sure how well it worked though.

[@confidentwreck]

Do you even need to do the first ten minutes of kneading to get it to pass windowpane taste? I just mix the dough and then do 30-min stretch and folds. By the time the bulk ferment is over it’s smooth and stretchy.

[@ChainBaker]

I've not kneaded a single dough in two years. Stretch and fold all the way :)

[@confidentwreck]

@ me too. I always get confused when I see people kneading. It’s seems unnecessary. Thanks for your videos. They are fantastic.

[@pooyanaminfar6801]

How much whole wheat flour did you use? (In percentage)

[@ChainBaker]

Divide the wheat flour amount by total flour.

[@orucreis3219]

Süper 💯💯💯💯💯.

[@sumi0011]

nice 🌺🌺🌹😱😱😱😋

[@AldoTorresblexaz]

I thought autolyse was done without adding salt and yeast.

[@ChainBaker]

Yeast can be added. Especially a small amount like this. With the salt I explained in the pinned comment.

[@AldoTorresblexaz]

@@ChainBaker thanks for the reply. I love your content. 🤗

[@ChainBaker]

Cheers! 😊

[@hellie_el]

❤️❤️❤️

[@nealgrey6485]

Hello Chain Baker. Perhaps you want to work with this version of sourdough bread (or perhaps not!). It took five or so days to build up a quart of sourdough starter-starting with 2 tablespoons of flour and 6 tablespoons filtered water. I started small (adding more each day) since I did not want to throw any out. After I had a quart of starter, I poured 2/3 of it into a bowl, added 1 teaspoon salt and then handfuls of flour to make a dough. I kneaded 173 turns. I turned the oven to 350 degrees, and placed inside a 5-cup cast iron dutch oven, with it’s lid beside the pot. I sprinkled flour on a cutting board, placed the kneaded dough on the layer of flour, sprinkled the top with flour, made three deep slashes, and covered the dough with a bowl. As time went by I added added a teaspoon of water (perhaps every 1/2 hour) to the slashes (which quickly rolled off) since I was not sure it would rise easily on its own. After a few hours the dough looked like it could hardly fit into my little pot; so I floured the bottom of the pot, and with a pancake turner placed the risen dough inside. Then the hot lid went on the pot. After 30 minutes I took the lid off and gave the bread 15 minutes to brown. The loaf was beautiful. It was nicely browned, and It had that eruption that sourdough bread has. The crust was very hard though. I used a lot of pressure to cut it with my bread knife. One teaspoon of salt was not enough-even for this tiny loaf. The crumb was quite close, as if it did not rise enough. It was a bit too moist (again suggesting to me that it needed to rise more). The taste was strongly of sourdough. Too strong for some, I am sure. I feel though, that this was a bread of the frontier, of folk that had a dutch oven to cook with, and not many ingredients.

[@kleineroteHex]

I want you to be my neighbor!😎

[@jamesc8259]

100k 🥖 🍞😎👍

[@chopsddy3]

It’s much easier for me to cold ferment breads. As much as I would like to, I can’t live in the kitchen. Someone has to repair the roof. It breaks the task into more manageable bites.

[@Quibus777]

Just saw this video: kzbin.info/www/bejne/mXPMgKtjarGchM0 They put yeast solution through a centrifuge and it takes so much longer to clear the water, there is a yeast layer forming fast, yet the water takes much much longer to clear out, very interesting.

[@FreakAl0n3]

my croissant always being done with 3 days cold fermentation after fold

[@samly7871]

Not right way

[@ChainBaker]

Tell us the right way