Ciabatta Bread made easy at home

How to easily make traditional Ciabatta bread at home, easy steps
to follow. Written recipe here profoodhomemade.com/ciabatta-...
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Ingredients:
550g / 19½oz Strong white bread flour
440g / 15½oz Cold water
1½tsp/8g Kosher Salt or 1tsp/8g table Salt
¼tsp / 1g Dried Yeast or 7g / ¼oz of fresh yeast
½tsp of Vegetable or Olive oil for greasing the bowl
Disclaimer
This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time.
Also the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful.
Thank You
Music used
Bushwick Tarentella - Thatched Villagers by Kevin MacLeod is licensed under a Creative Commons Attribution licence (creativecommons.org/licenses/...)
Source: incompetech.com/music/royalty-...
Artist: incompetech.com/
Italian Afternoon by Twin Musicom is licensed under a Creative Commons Attribution licence (creativecommons.org/licenses/...)
Artist: www.twinmusicom.org/
Music used
"Guts and Bourbon" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
creativecommons.org/licenses/b...
Lazy Afternoon Sun
By Dan Lebowitz
kzbin.info...
Sand Castles The Green Orbs
kzbin.info...

[@itay8437]

To me, this was the best instructional dough/bread making video I've ever watched.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching ITAY, much appreciated. Very kind, thank you my friend. Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these. Please post me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.

[@user-gp3ld3eb3f]

We

[@tibudiastuti1346]

@@JohnKirkwoodProFoodHomemade hello... thank you for the recipe. Stay healthy!

[@tylersteele1887]

Your voice reminds me of Winnie the Pooh dont take it offensively it is very soothing makes me think of my childhood and thers the wonderful smell of bread baking just like when most of use were kids siting at grandma's

[@JohnKirkwoodProFoodHomemade]

+Tyler steel No offense taken Tyler, pleased you enjoyed the video.

[@mprplaysguitar]

Tyler steel me too ! Very soothing. Great video too

[@JohnKirkwoodProFoodHomemade]

Thanks for watching much appreciated, you both should give the recipe a try, it's easy :)

[@beaniebear233]

Tyler steel Lol I had just remarked the same moments before reading your comment

[@The_Gallowglass]

He's Bakey the Bred

[@lifeisatempest]

You are the Bob Ross of bread❤️

[@JohnKirkwoodProFoodHomemade]

Thanks for watching lifeisatempest , much appreciated. Very kind, thank you my friend. Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these. Please post me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.

[@erinathanassiou617]

Happy little loaves :)

[@Geordie6740]

@@JohnKirkwoodProFoodHomemade You're right about the measuring jugs but you would think pyrex had their shit together on this. Out of curiosity I weighed 100ml of water - 90g Thankfully I've been very liberal when baking bread as Im using a mix containing whole meal so I've gone as high as 400ml (360g) / 500g of flour. It's a bit sloppy at first but I just let it sit until the flour has absorbed the moisture. The Ciabatta will be ready this afternoon, this will be the second time I've made them. #almost a professional :)

[@crystal6436]

OMG, this is the best ciabatta bread I've ever made! I followed your measurements & instructions as precisely as possible, and my family thanks you!! LOL

[@JohnKirkwoodProFoodHomemade]

Fantastic! I'm pleased you gave them a try my friend and they turned out well.

[@mozgrl80]

Thank you John!! Finally someone who realizes we aren’t all professional bakers or have the money to invest in fancy gadgets. Our only tools available are whats in a basic kitchen. So I greatly appreciate ALL of your tips and tricks. I’ve always been afraid of making these breads for that reason but now, you’ve just given me the confidence and tool tricks to make them all. Im making your baguettes first then on to your ciabatta. Wish me luck.

[@JohnKirkwoodProFoodHomemade]

Good luck my friend.

[@sarahstewart3046]

The way you give recipes takes the mystery out of baking. These as with all of your recipes were absolutely glorious

[@JohnKirkwoodProFoodHomemade]

Thank you so much Sarah 😃 And thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Farmhouse sandwich loaf profoodhomemade.com/farmhouse-sandwich-loaf/

[@scottwilson8258]

Mr. Kirkwood, I have made 4 of your recipes. My Aunt taught me how to bake when I was a young child. Baked treats in a coffee house in my teens. Your videos are amazing. Thank you for allowing me to expand my skills and bake bread at home during this pandemic. Tipped off my big brother to your channel and he is hooked too! Love from Canada.

[@JohnKirkwoodProFoodHomemade]

Very kind Scott, thanks you for watching my friend. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these. Please post me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including weiging the WATER IN GRAMS, NOT FLUID OUNCES,, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.

[@lucymcdee9109]

This tutorial is excellent. No way would I have attempted this with success without your fabulous tips and experience.

[@JohnKirkwoodProFoodHomemade]

Glad it was helpful!

[@JohnKirkwoodProFoodHomemade]

Hi Everyone, sorry I haven't added or answered any of your comments over the last few days as I'm recovering from major surgery, I should be able to get back on track over the next couple of days, thanks for your patients..

[@zareegoraya1528]

John Kirkwood , sorry to know about your surgery. Hope you are recovering fast. Nothing serious I hope. Best wishes and prayers for you. Take good care of yourself.

[@JohnKirkwoodProFoodHomemade]

+Susan bond Thanks Susan, I'm doing ok recovery is going well.

[@JohnKirkwoodProFoodHomemade]

+Zaree Goraya Thank you Zaree that's much appreciated.

[@sb4759]

Be well in a hurry. Blessing to you.

[@JohnKirkwoodProFoodHomemade]

Thank you that's most kind, I'm well on the mend now ella Shell. :o)

[@natalierinehart7109]

Time to make this bread yet again. I finally got strong bread flour - making this with all-purpose flour was a challenge! I had to double the water, and the loaves struggled to keep their shape. With the right ingredients, it's back to the reliable, delicious recipe I've enjoyed making for many years now.

[@JohnKirkwoodProFoodHomemade]

Fantastic! I'm pleased you will give it a try my friend and I hope it turns out well. Thanks for watching. Here is my latest Pie video recipe. Mini Pork Pies. You can find the ingredients list and full written method on my website, profoodhomemade.com/mini-pork-pies/

[@alekscains4862]

I'm so glad you give a method for those of us without a stand mixer, so many ppl don't.

[@christinekaye6393]

There's one thing that you, John, did that most, if not all You Tube bakers don't do and that is show the actual speed settings on the stand mixer. I appreciate this very much. When you said to let the mixer run at the highest speed for 6 minutes, I knew you didn't mean the highest speed on the machine, but rather the highest speed you SHOWED us. This is very important if you're not very experienced or haven't used a stand mixer to knead bread. A lot of professionals (in any field) do things so automatically, they forget (or don't realize) many people aren't familiar with the process they're teaching. Thank you, kind sir, for your very clear instructions!to you and your family!

[@JohnKirkwoodProFoodHomemade]

Thank you for your kind words Christine, and thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Steak pasties profoodhomemade.com/steak-pasties/

[@shurikenn8941]

I am an avid bread baker and although there are so many ciabatta recipes available, yours was by far the best looking. The video was incredibly well explained and I am definitely going to make this

[@JohnKirkwoodProFoodHomemade]

Fantastic I'm pleased you will give it a try my friend. Here is the ingredients list and full written method on the channels website, Ciabatta loaves profoodhomemade.com/ciabatta-bread-rolls/

[@Allazander]

My wife told me she was going to make soup so I said I'd make bread. I followed your recipe and considering that it was the first time I've made ciabatta I'd say it came out great. Thanks so much for the great instructions and recipe!

[@JohnKirkwoodProFoodHomemade]

Well done Mark pleased it turned out good, why not try my french baguette video next it's even easier and tastes fantastic, kzbin.info/www/bejne/o2GbmmuljdV5eJI or some of my other easy to follow bread videos, thanks for watching much appreciated, if you haven't already please consider subscribing so you don't miss future recopies. :)

[@Allazander]

The baguette recipe is next I my list, subscribed already. Your videos are easy to follow and you give great instruction. I'm waiting on bread pans for the sandwich bread too. Thanks again for sharing your knowledge and experience with us!

[@JohnKirkwoodProFoodHomemade]

Thanks bud you're very welcome.

[@waldensiansylph4869]

This is so sweet- a couple who bakes together, stays together. Just found this comment romantic is all 😅🙏 I'm inspired.

[@jake.russ8190]

probably the best video on youtube for making ciabatta bread thanks mate

[@JohnKirkwoodProFoodHomemade]

Wow! thanks! here is some extra info to help you along. Thanks for watching , much appreciated. Very kind, thank you my friend. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these. Please post me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including weiging the WATER IN GRAMS, NOT FLUID OUNCES,, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.

[@janedoe805]

I usually don’t watch videos about baking because, l’m a Pastry Chef for over 40 years and owned several bakeries and a Dessert Cafe. About 30 years ago, I started specializing in Wedding Cakes. But when you video popped up, l couldn’t resist, l just found your Channel last night and I absolutely enjoyed watching you. I’m from Brooklyn, NY and l love your accent, it’s so charming. Your Ciabatta looks amazing, you’re crumb is perfect! You’re also an excellent instructor, very thorough in your explanation for everything! Thank you 🙏🏼

[@JohnKirkwoodProFoodHomemade]

Always nice to receive positive comments from a fellow chef Jane D.

[@awanna3203]

John Kirkwood, How wonderful are you? You have stolen my heart & ignited a passion in me, that Paul Hollywood couldn't.. You have shown me how wonderful bread making can be & without all the "Flashy" Hollywood Photography. With a voice that soothes you through... Plain, simple & understandable. You are amazing... Fabulous.. Thank you.. I want more.

[@JohnKirkwoodProFoodHomemade]

Well thank you very much, that is a wonderful comment and compliment, I have plenty more bread and other recipes on my channel and many more on the way, please like, share and maybe subscribe so you don't miss any future videos, thank you once more for watching much appreciated :)

[@monicahall1625]

Claire Hounsome Spot on! Totally agree with you.

[@JohnKirkwoodProFoodHomemade]

Thank you Monica, much appreciated. please like, share, and subscribe.

[@busybee3817]

you are spot on. im with you and John

[@hannahdengler2935]

This was the most soothing yet informative thing to watch

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Hannah, much appreciated. Very kind, thank you my friend. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these. Please post me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including weiging the WATER IN GRAMS, NOT FLUID OUNCES,, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching my friend.

[@signnamesparkle]

John's got such a calm & soothing voice... great recipes too!

[@gailordroberts]

Aaah! Such a blessing, these. Watched them over and over.

[@JohnKirkwoodProFoodHomemade]

Thanks Gail.

[@rosalindtan6968]

I love that you are using a shower cap that can be reused over and over again instead of plastic cling wrap.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching, much appreciated. Very kind, thank you my friend. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these. Please post me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including weiging the WATER IN GRAMS, NOT FLUID OUNCES,, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching my friend.

[@brucehobday]

Dear John, After having lived in France and Italy for close on half a century (now in China), I fully appreciate your artisanal approach to these European breads. Particularly when you just squeezed the Ciabatta coming out of the oven. The French would say the "Le pain chante". This is particularly so for a REAL baguette made by a real traditional French Boulanger. Thank you for reminding us of how long we need to wait at each different step in order to allow the chemistry to do it's business. In this inpatient, imprecise world everyone wants it all right away and we loose the taste of authenticity. Thank you for showing us the true definition of excellence. In France we would call you a Master ( Maitre ).

[@JohnKirkwoodProFoodHomemade]

Very kind and well composed comment Bruce, thank you, it is much appreciated.

[@MrStvwinks]

Hey, your voice is very soothing. My wife watches you and she is disabled and can't cook anyway but you make her feel like she could if she just felt like getting up and just getting stuck in.

[@JohnKirkwoodProFoodHomemade]

Please say hi to your wife from me Steve. 👍

[@johnboyd7158]

I thoroughly enjoyed the videos. I most definitely appreciate your attention to detail, the explanation of why you do things, as well as the explanation of what is happening inside of the dough. Well Done. I too am retired, and at almost 70 years old this former consultant, pipefitter and combat veteran is learning to bake bread. Thanks

[@mayeju]

I just made my first ciabatta bread using this recipe and I can't thank you enough for making it less scary of a hurdle to jump over. Artisan breads just seem so intimidating but I was confident trying this recipe and it turned out so well. My mom told me how she tried making ciabatta before (a different recipe) and it turned out hard, almost like a rock, but thankfully that didn't happen to me. The crust was crispy and the inside was soft and a little chewy. It was also still perfect even after keeping it on the table overnight. Thank you so much for this!

[@JohnKirkwoodProFoodHomemade]

Nice job my friend. Thanks for watching, much appreciated. Very kind, thank you my friend. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these. Please post me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching my friend.

[@emilyyurk7231]

I just made this without a stand mixer an I was pretty worried about how it would turn out, but you were totally right! 3 extra hours of waiting and I have the most fluffy and delicious bread I've ever eaten. Thank you so much for the tutorial.

[@JohnKirkwoodProFoodHomemade]

Nice job Emily, always remember the longer you wait for your dough to develop, the tastier the bread will be, we use machines because it's quicker, but waiting is better 😃😉👍.

[@deetsdaily]

How long can it stay in the fridge without over proving?

[@anonnnnnsh]

I have been making bread for years in every conceivable way (machine, no knead, knead, and sour dough) and have never been satisfied. None of them ever turned out like bakery bread. My heart is palpitating rapidly because I think this recipe might be the one. Thank you so much for the perfectly clear presentation and simplicity of your recipe. Blessings.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Curr, much appreciated. Very kind, thank you my friend, God bless you and yours too my friend. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these. Please post me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including weiging the WATER IN GRAMS, NOT FLUID OUNCES,, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.

[@caz-nbgalatea1528]

Hi. Found your vlog a couple of months ago and I cannot thank you enough. I have been trying to make ciabatta for so long I was giving up but your recipe saved me and now it’s the only recopie and bread I make. Thank you thank you thank you

[@JohnKirkwoodProFoodHomemade]

And thank YOU for watching Carol, much appreciated my friend 😉.

[@caz-nbgalatea1528]

John Kirkwood have recommended you vlog to a friend x

[@Psych86_]

This guy could narrate my owners manual for my car and I would listen. Voice is silky smooth

[@JohnKirkwoodProFoodHomemade]

🤣👍😃 My wife would disagree mate. Thanks for watching P, much appreciated. Very kind, thank you my friend. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these. Please post me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including weiging the WATER IN GRAMS, NOT FLUID OUNCES,, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching my friend.

[@amr19651965]

The Perfect teacher ... Thanks.

[@JohnKirkwoodProFoodHomemade]

Thank you so much, and thank YOU for watching.

[@Kenny-B69]

I'm 70 years old and I just made my first loaf of bread. It tasted delicious. The crumb on mine was finer than John's, smaller air pockets, but tasted great. Thank you John for the easy to follow instructions.

[@JohnKirkwoodProFoodHomemade]

Great job! Kenneth, not an easy one to take on for your first bread recipe, but well done. Thanks for watching, much appreciated. Very kind, thank you my friend. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these. Please post me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching my friend.

[@PeacefulPeteable]

I could listen to you for hours. That voice is pure gold.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Anthony, much appreciated. Very kind, thank you my friend. Great Pita bread recipe coming shortly. profoodhomemade.com/pita-bread/ Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these. Please post me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.

[@cristofaromassaro3718]

You’re voice is very relaxing and the procedure explained so sounds easy I’ll try for sure! Thank you!

[@JohnKirkwoodProFoodHomemade]

Thanks for watching CM, much appreciated. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here kzbin.info/aero/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these. Please post me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.

[@RiverPlaid]

Omg, I found your channel and I am so excited. I adore ciabatta bread and now I can make it myself. I so appreciate you.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Denise, much appreciated. Please like share and subscribe for more great video recipes.

[@lbazemore585]

This recipe saves me loads of money!! I was buying ciabatta at Costco--$6.00 for a couple of loaves!! Nevermore!

[@Katya-zj7ni]

You’re my go to chef for fantastic home Baking. I’ve made this recipe several times a week for the past year and never came back to tell you how great it was. I’m rectifying that now. Fantastic recipe❤

[@chermonfils]

It amazes me every time … just when I think the dough is never going to unstick and pull away from the sides of the mixing bowl . . . it does! Always right about at the 3.5-min. mark, too. This is my-and my family’s-absolute favorite bread recipe of all time! Thank you!! 🥖❤

[@MarschelArts]

As a self taught bread novice I always wondered why my breads always turned out rather flat, wide and not at all fluffy and soft and just learned more from two of your videos than from dozens of experiments, books and, really, other videos. Thank you for sharing this process in detail!

[@JohnKirkwoodProFoodHomemade]

Thanks for watching MarschelArts , much appreciated. Very kind, thank you my friend. Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these. Please post me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.

[@sandracameron3369]

I love that you are so patient in explaining each step in detail. I've never made bread before but you make me feel very confident to try it.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Sandra, much appreciated. Very kind, thank you. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these. Please post me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.

[@Adriana-bu8nd]

Hello! I’ve just started baking bread and your videos have taught me so much!!! Thank you for your clear instructions. You have the most wonderful and soothing voice!🥖

[@leannemori9688]

John, you are a great teacher. You are very thorough.

[@JohnKirkwoodProFoodHomemade]

Thank you, and thanks for watching my friend. Here is my latest pie video recipe. You can find the ingredients list and full written method on my website, Chicken and mushroom pies. profoodhomemade.com/chicken-ham-and-mushroom-pies/

[@tifanireed5596]

I’m an epic failure at bread making, but listening to you and watching your videos makes me want to try again!

[@JohnKirkwoodProFoodHomemade]

Go for it Tiffani, it's quite easy if you stick to the recipe. Please like share and subscribe for more great video recipes.

[@JohnKirkwoodProFoodHomemade]

I'll send you some information to help you along with the bread tomorrow.

[@JohnKirkwoodProFoodHomemade]

Thanks again for watching Tifani, much appreciated. Just a little extra info to help you along if you try these Ciabatta loaves. Please follow these 4 simple rules when making these Ciabatta loaves.Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here www.youtube.com/watch?v=HWpSb... I have recently uploaded another Ciabatta roll recipe if you want to have a look, here's a link, kzbin.info/www/bejne/lXrSlWOjbNd3r7s I have also recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk Please check out the rest of my channel and playlists. Channel, kzbin.info Playlists, kzbin.info/playlists I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Tifani.

[@tifanireed5596]

You’re the best John! I’m studying everything you just sent me. I think my first problem is strong white flour. I didn’t know anything about protein before you. I just bought whatever bread flour I could. I’ll start doing more research. I know you like to mill your own whole wheat flour. I’m not quite there yet, lol. But you better believe I’m going to try one of your recipes. Stay tuned!

[@donnadayle3762]

@@tifanireed5596... i think this is where i messed up. i got regular flour from the store but it only has 3 grams of protein per serving mine failed...so i'm going to order stronger flour and try it again! good luck to us!!heehee!!

[@brendanklaus4199]

Made these last night for some Italian sandwiches and they were out of this world! I live in Brooklyn and have never gotten bread from a bakery that tastes this good!

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Brendan, much appreciated.

[@colombus9385]

Thanx alot God bless you and your voice and your wife and our bread !

[@JohnKirkwoodProFoodHomemade]

God bless you and your family too my friend.

[@joanngast7430]

Wonderfully clear instruction that all can easily understand. I can’t wait to give it a try. Thank you!

[@JohnKirkwoodProFoodHomemade]

Thanks for watching JoAnn Gast, much appreciated. Very kind thank you. Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these. Please post me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.

[@IanDDalton]

Love your recipes John and I am using a few of your video's in the run up to Xmas, I really struggled with high hydration dough until i found your video's, I now just follow the precise steps and I have a loaf that looks like something you would buy from a baker :)

[@Robin18us]

I have watched others making bread, but you are a true master and have the best videos on break making in the world.

[@JohnKirkwoodProFoodHomemade]

Aww.. that's very kind of you Robin, much appreciated. I have plenty more bread, cake, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of new uploads. Good luck and thanks again Robin.

[@EnigmaRecluse]

Love your recipes. Great explanations, no pageantry, weight in grams, calm voice. Thank you so much for helping me.

[@JohnKirkwoodProFoodHomemade]

Thank you, and thanks for watching my friend. Here is my latest video recipe. 12 Inch Cast Iron Pan Pizza. You can find the ingredients list and full written method on my website, 12 Inch Cast Iron Pan Pizza profoodhomemade.com/12-pan-pizza/

[@EnigmaRecluse]

@@JohnKirkwoodProFoodHomemade I'll be sure to try it out

[@StreetTwinRider]

What an absolute dude you are mate. I could listen to that Geordie voice telling me how to bake bread PROPERLY at home allllllllll day. Big fan.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Rob, much appreciated. Not exactly a Geordie mate, but very close👍😉😀 Please like share and subscribe for more great video recipes.

[@thegingerpowerranger]

What an amazing old dude. Love that you've spent so much time trialling different ways that work in a normal kitchen!

[@JohnKirkwoodProFoodHomemade]

Thank you for watching Ginger Power Ranger, much appreciated. Not that old mate 🤣😂🤣 Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thanks again for watching Ginger Power Ranger

[@thegingerpowerranger]

@@JohnKirkwoodProFoodHomemade I have watching some of your other videos and have already subscribed! Very good to find a new channel :)

[@JohnKirkwoodProFoodHomemade]

Thanks for watching TGPR, much appreciated. Just a little extra info to help you along if you try these Ciabatta Loaves. Please follow these 4 simple rules when making these Ciabatta loaves.Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, even if it's new yeast, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU There is also a great recipe for Ciabatta rolls video on my channel too kzbin.info/www/bejne/lXrSlWOjbNd3r7s I have also recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for Watching TGPR.

[@katelyndaubek6209]

darling, there is no bread to be found on the shelves where I live unless you want bagels or english miffins (the only things left on the shelves), so thank you so much for making this video because now I get to, happily actually, make my own bread. Thank you so much for post this. I have just enough supplies to make this, hope you are well and thank you :)

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Katelyn, much appreciated. Very kind, thank you my friend. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these. Please post me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.

[@robinholbrook6576]

Perfect for quarantine time! Nothing beats fresh homemade bread and good butter! Stay healthy! Keep baking for us! It helps me sane during this crazy time! 🌹

[@JohnKirkwoodProFoodHomemade]

You too Robin.

[@mernak4494]

I enjoyed your detailed explanations ! Thanks.

[@donboehner6005]

I’m happy I discovered your channel John. You are amazing and I spend way too many hours watching your videos and then duplicating your recipes. My friends are enjoying all the fresh bread! 😊

[@JohnKirkwoodProFoodHomemade]

Fantastic! I'm pleased you gave it a try my friend and it turned out well. Thanks for watching my friend. My latest video recipe link for whole wheat and white bread flour Bloomer. kzbin.info/www/bejne/j16mlHiunLOdmtk. And here is the ingredients list and full written method on the channels website, profoodhomemade.com/bloomer-whole-wheat-and-white/

[@livesonjura]

I made this gorgeous ciabatta bread today. It is amazing -- thank you! I followed your instructions faithfully until I got to the loaf forming portion which I found unnecessarily complex and involving unneeded handling. I was able to cut the dough, form the loaves, allow the final 20 minute rise and bake the bread all on the same pan. I did not use a couche, plastic paddles or parchment paper and I did not have to transfer or flip the doughy loaves. My loaves were a bit rustic and not perfectly formed but that was not my aim either. Nor did it affect the taste or structure of the bread. I apologize for being a bit critical because I am extremely pleased at the gorgeous ciabatta you guided me through.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Richard, much appreciated. Please like share and subscribe.

[@seanmc1351]

Hi John, im going to try this one today, well finish it tomorrow. I just wanted to thank you for your videos and hard work, as well as that, my bread has transformed, from dry bricks, to what my wife is happy to eat, from crusty rolls, and other stuff, this is the one i want to tackle as its my favourite, bread,

[@JohnKirkwoodProFoodHomemade]

Fantastic! Go for it. Here is the ingredients list and full written method on the channels website, Ciabatta loaves profoodhomemade.com/ciabatta-bread-rolls/

[@seanmc1351]

@@JohnKirkwoodProFoodHomemade already started my good friend, , will update you tomorrow on how it goes, nothing has failed yet from your instructions

[@riverharris3242]

By far, this video is just the most amazing, clear instructions and method I've ever seen on a food video before!

[@JohnKirkwoodProFoodHomemade]

Wow, thank you! Thanks for watching, much appreciated. Very kind, thank you my friend. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these. Please post me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching my friend.

[@riverharris3242]

Can you do a kitchenaid mixer review?

[@catman915]

Thanks John, this is an outstanding tutorial. Plenty of important details that are very helpful to an inexperienced ciabata baker.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching much appreciated. Pleased you enjoyed the video.

[@Shoim]

John, you're a wizard. Thank you so much. Keep the good work.

[@JohnKirkwoodProFoodHomemade]

Thanks Shoim, very kind, thanks for watching much appreciated.

[@robinholbrook6576]

In the wee small hours of the morning... I find YOU! I’m going to bake bread again!!!!! Did so when my kids were young but stopped. Going to do it now to please my soul! THANK YOU!!!!🌹🌹

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Robin, much appreciated. Very kind, thank you my friend. Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these. Please post me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.

[@robinholbrook6576]

John Kirkwood l have the scale and will pull out a pillow case. I shall follow instructions RELIGIOUSLY! Told my vegan granddaughter (16) about it today and she is THRILLED! Doesn’t want to use the Kitchen Aid! Ha! Plan is to do it this weekend. I’ll let you know if we do baguette or ciabatta!

[@edwardfalk9997]

I think this is one of the clearest cooking videos I've ever seen. Thank you so much.

[@JohnKirkwoodProFoodHomemade]

Thanks again for watching Edward, much appreciated. Just a little extra info to help you along if you try these Ciabatta loaves. Please follow these 4 simple rules when making these Ciabatta loaves.Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here www.youtube.com/watch?v=HWpSb... I have recently uploaded another Ciabatta roll recipe if you want to have a look, here's a link, kzbin.info/www/bejne/lXrSlWOjbNd3r7s I have also recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk Please check out the rest of my channel and playlists. Channel, kzbin.info Playlists, kzbin.info/playlists I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Edward.

[@jonijoni1145]

I made this today, and it was like a cloud before I baked it. It is flavourful and light with a wonderful crust. However, I didn't get big air pockets. My texture was more even. Do you know why this might be? My yeast expired in December 2019, but during this lockdown, it was all I had. Thank you for being a wonderful teacher and helping me to make this delicious bread.

[@sarahmajesie5070]

You are such an excellent teacher, John! Thank you so much for sharing your experience and skills with us :)

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Sarah, much appreciated. Very kind comment thank you. Great apple pie recipe coming soon 😃😉👍 Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thanks again for watching Sarah. Apologies if you have already subscribed I'm losing track.👍😉

[@marcosavio1020]

Brilliant explanation, best I have seen! This one goes into my bread notebook. Well done. Agree with Tyler Steele, soothing voice, full of confidence in handling the blob of dough 😀

[@JohnKirkwoodProFoodHomemade]

Thanks for watching MS, much appreciated. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here kzbin.info/aero/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these. Please post me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.

[@williampintinalli7936]

I could print out the recipes but I prefer to listen and watch your videos. Happy Easter John 😍

[@JohnKirkwoodProFoodHomemade]

Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Easy Sourdough Loaf (for Beginners) profoodhomemade.com/easy-sourdough-loaf/

[@mikepazzree1340]

Dear Mr Kirkwood. Again thank you for the awesome lesson. I made my loaves the other day. I’m a pretty good baker and as such do not buy any breads from the store. I find baking your own breads highly therapeutic and enjoyable. Baking bread is science and being specific does not always give me perfection. Bread is a finicky thing due to variations in my oven ( some days it maxes out at 350 , and sometimes 450 , it’s a La Germania and the best money can buy in the Philippines, I’m American retired here ) For this Ciabatta I wanted a hybrid dough as I love sourdough. So for my poolish I added 100 G of my starter ( yes , using a scale ) and halved the rest of the poolish recipe. It was not as huge a rise the next day as my previous Ciabatta rolls. But then I followed your excellent video and used my Kitchen Aid to combine and knead the dough. There was good oven spring , at most losing no more than 10% of rise as compared to your previous recipe. But the bread is marvelous. Crispy on the outside , full of holes and a slightly chewy , sour taste. I toast it and add butter and cream cheese every day for my breakfast It of course makes super yummy sandwiches using a Cuisinart 5 in 1 griddled for paninis. My gf is not gifted in the kitchen like I am , but we cook together. It’s great bonding time. She wants to thank you as well , as you and your wife are truly blessed in teaching others , complex techniques full of tips that are probably from mistakes one inevitably makes in the Kitchen. Again we both thank you and your wife for enriching our lives , loaves and tummies.

[@JohnKirkwoodProFoodHomemade]

Thanks again for watching Mike, I'm bust working on a SD baguette recipe at the moment. 👍😃😉

[@Tonithenightowl]

Love the demo, background music and your soothing voice. Excellent tips on letting TIME do your kneading and how to improvise if you don't have a baking stone. A slow rise makes such a difference in flavor. I like to do my first rise in the fridge. You are an excellent teacher. Thank you :o)

[@JohnKirkwoodProFoodHomemade]

Thanks for watching and the very kind comment Tonithenightowl much appreciated. I have plenty more bread, cake, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of new uploads. Good luck and thanks again Tonithenightowl.

[@markscureman5278]

Clear, concise, easy-to-understand and follow description and instructions with no "beauty shots" of the camera slowly panning around the end product for artistic effect. Perfectly simple, and simply perfect. And the voice-over is superbly done. I love this video!

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Mark, much appreciated. Very kind, thank you my friend. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these. Please post me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.

[@corlissmedia2.0]

I just love hearing you talk! Your instructions are FANTASTIC!

[@JohnKirkwoodProFoodHomemade]

Thanks for watching CM, much appreciated. Very kind my friend 😉.

[@emersonpenso]

Thank you so much for this Ciabatta Master Class! You have a talent to teach. I’m having breakfast with a fresh home made ciabatta. ❤️

[@JohnKirkwoodProFoodHomemade]

Great job. Thanks for watching Emerson, much appreciated.

[@oldgoat8861]

If only computer technology could transfer the smell of the oven baking, and finished bread on the counter. My it looks so good !!!!

[@JohnKirkwoodProFoodHomemade]

Thanks again for watching Mark, The way technology is going it won't be long before someone comes up with a smellyvision solution. 😉😃👍

[@daiseymae6263]

I just have to tell everyone watching this video to make this bread! I just started bread baking 2 months ago and have tried many recipes and THIS is the best bread I have baked so far! I also got too busy to bake it yesterday so put it back in the fridge for an extra day, gave it 2 more 45 minute proofs (total of 5 45 minute proofing periods) and then baked them. This extra day did not affect the quality or taste of the bread, it is really fantastic! Thanks so much John for sharing your recipes with the world!

[@JohnKirkwoodProFoodHomemade]

Thanks again for watching Marcy, you are very kind my friend.

[@Stormlucy111]

Thank you Mr Kirkwood! Because of your great video, I have managed to make CIABATTA 😋

[@JohnKirkwoodProFoodHomemade]

Fantastic! I'm pleased you gave it a try my friend and it turned out well.

[@emannuelmartinez]

Looks like the Bread Baker's Apprentice recipe! My favorite book of all time, thank you so much for the video and spreading it to others :)

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Emannuel Martinez, much appreciated. This is the only true ciabatta recipe. Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these. Please post me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.

[@EnrikosG]

That was beautiful to watch John! Thank you so much for that amazing tutorial!

[@JohnKirkwoodProFoodHomemade]

Thanks for watching EG, much appreciated. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here kzbin.info/aero/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these. Please post me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.

[@DianeHasHopeInChrist]

I just made Ciabatta bread, yesterday, but I divided my dough into 3 loaves, as my husband likes them that way. I truly love your recipe & technique. So, now, I will be making your version of Ciabatta Bread, today! Thank you, so much! Oh.....and thank you for converting grams to ounces or cups, for us American folk. That saves me from having to do long math....lol. As an ER/ICU/Trauma RN, I do enough math, already....so I appreciate the conversion being done for me. God bless you and your family, in all your future endeavors!

[@JohnKirkwoodProFoodHomemade]

My pleasure Diane. Thanks again for watching , much appreciated. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these. Please post me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including weiging the WATER IN GRAMS, NOT FLUID OUNCES,, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.

[@DianeHasHopeInChrist]

@@JohnKirkwoodProFoodHomemade ...thank you! I will be looking into shopping on your site! How wonderful!

[@dsolis7532]

This are the BEST and more detail videos of bakery. AMAZING, keep posting please.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Diego Solis , much appreciated. Very kind, thank you. Just a little extra info to help you along if you try these Ciabatta loaves. Please follow these 4 simple rules when making these Ciabatta loaves.Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, even if it's new yeast, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU I have also recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for Watching Diego Solis .

[@Chris-fo8wp]

Just made a batch, came out perfect!!! Thank You!!

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Chris, much appreciated. Very kind, thank you my friend. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these. Please post me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.

[@PaulBrogan]

Hands down the best tutorial I've ever seen.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Paul, much appreciated. Very kind, thank you my friend 👍😃😉. Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these. Please post me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here www.youtube.com/watch?v=HWpSb... I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.

[@thebrogans599]

@@JohnKirkwoodProFoodHomemade Many thanks John. I *always* measure my ingredients using grams as the US cups system, and even ounces, is just too inaccurate. Not that I'm from the US originally - I grew up in your part of the world - Jarrow/South Shields. :)

[@JohnKirkwoodProFoodHomemade]

Thanks for that, I owned a freezer food store in Jarrow for a few years, in Viking centre, And we go to S Shields most weekends during the summer, small world my friend.

[@komisobaba]

Thank you, thank you and once more thank you! What a great teacher you are and what a soothing voice you have!

[@JohnKirkwoodProFoodHomemade]

Thanks again for watching Allessalreggkom _ much appreciated. I have recently posted another ciabatta recipe the other day that I'm sure you'll be interested in, here's a link to it, please let me know what you think. Regards John :o) kzbin.info/www/bejne/lXrSlWOjbNd3r7s Just a little extra info to help you along if you try these Ciabatta videos. Please follow these 4 simple rules when making these rolls, Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here www.youtube.com/watch?v=HWpSb... Thank you again for Watching Allessalreggkom _

[@ardentlyfair7315]

Love your videos... and the kindness of your voice. Thank you for sharing your expertise!

[@JohnKirkwoodProFoodHomemade]

You are so welcome! Thanks for watching, much appreciated. Very kind, thank you my friend. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these. Please post me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching my friend.

[@godfather1955]

I found this recipe to be the best one of all that I've tried. The first time I tried this recipe I used Caputo 00 flour, which had 14 percent protein, but it's finess caused it to not hold up in volume. So I did it again with all purpose flour, since we're on covid restrictions, the grocery store was out of bread flour. But this round of ciabatte still came out perfect! Thank you for your kind, easy, patient instruction. It makes us all willing to try with confidence. Keep up the good work. Oh, the reason I used Caputo 00 is because I built a brick oven years ago and make artisan pizza VPN style. I should do a video on that! LOL!

[@JohnKirkwoodProFoodHomemade]

Thanks for watching John, much appreciated. You're very kind my friend 😉.

[@johntrueblue]

when i was younger my stepfather (Italian) use to buy this bread in a round form not slipper like you make. Point is i have not found any shops, not even an Italian shop (oddly enough) , that sells this bread where i am. Ive been longing too have some so now i guess ill have to make my own. Thank you for this video.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching John, much appreciated. Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these. Please post me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.

[@planetoidcranium7368]

Thank you! I made this as a surprise for my wife and mother-in-law and it was a HIT! I gave all the credit to you, thanks again!

[@JohnKirkwoodProFoodHomemade]

Thanks for watching planetoid cranium , much appreciated. Very kind, thank you 😃😉👍. Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/

[@Ascensiion1]

Bread is life! And you've made a little slice of heaven...thanks for allowing us to visit your kitchen!

[@JohnKirkwoodProFoodHomemade]

Thanks for watching! much appreciated Lynn.

[@catothecensor]

Tested by Italian: IT WORKS LIKE A CHARM! Thanks John!

[@JohnKirkwoodProFoodHomemade]

Thanks again Paolo, as always much appreciated.

[@thesupercoach]

I love the use of the shower cap. I'd never thought of something like that so I ended up buying bowls with covers. I wish I'd seen this first.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Asa Stallard, much appreciated. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these. Please post me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.

[@hundimzug]

I just want to say thank you for the excellent results I got with your recipe and instructions. I have tried maybe 5 or 6 different tutorials and yours is by far the best for clarity, and results.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching hundimzug, much appreciated. I'm very pleased you have enjoyed the recipe. There is plenty more challenging breads and other recipes on the channel for you to have a go at. The channel also has its own website with ingredients and written methods. Please like share and subscribe for more great video recipes. John.

[@etherdog]

Hello, John, great tutorials! I appreciate the side explanations, like describing the poolish as improving the texture and flavor of the bread. And the sticking plaster trick on the bottom of the bowl is genius! Thank you for your most excellent work!

[@JohnKirkwoodProFoodHomemade]

Thanks for watching John G, much appreciated. Very kind thank you my friend. Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here www.youtube.com/watch?v=HWpSb... I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching John G.

[@markheinlein1021]

John, looks wonderful, can’t wait to try this! I love the way you presented this, one of the best how-to videos I’ve seen on KZbin. Thank you, subscribed!

[@JohnKirkwoodProFoodHomemade]

Thanks for watching and subbing Mark, much appreciated. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these. Please post me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look.

[@EricMosley79]

Hello from the USA. Fantastic video, you have a real talent and they are pleasant to watch!

[@JohnKirkwoodProFoodHomemade]

+Eric Mosley Thanks for watching much appreciated. Lovely comment thank you Eric.

[@lbamusic]

Excellent video. 4 yrs later .thank you;

[@JohnKirkwoodProFoodHomemade]

Glad you enjoyed it Ben. Thanks for watching my friend. My latest video recipe Fruit Scones. kzbin.info/www/bejne/mputnqOZnddnqqM Also here is the ingredients list and full written method on the channels website, Fruit Scones. profoodhomemade.com/fruit-scones/

[@pjhe7691]

Simply fantastic - not only an explaination of what to do, but why and how it works. This video was a delight from start to finish! Thank you!

[@JohnKirkwoodProFoodHomemade]

Thanks for watching pj, much appreciated. Very kind, thank you my friend. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these. Please post me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including weiging the WATER IN GRAMS, NOT FLUID OUNCES,, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.

[@Yorkshiremadmick]

Master Chef “John from the North East” Beautiful ciabatta 👍🏻

[@JohnKirkwoodProFoodHomemade]

Thanks again for watching Michael., always a pleasure mate.

[@lolaf.7410]

Thank you so much John, this recipe is very good and love your video.

[@JohnKirkwoodProFoodHomemade]

+Taylah F. Thanks for watching much appreciated.

[@louisemcgregor7606]

I tried this today using wholemeal flour with white and it went into the oven looking a bit flat but after the first 12 minutes of cooking, both loaves had risen enormously. This has never happened before when I have tried to make ciabatta (other recipes). You not only give excellent videos, excellent recipes but also open up possibilities by suggesting tools that we will already have in our kitchens. My pillowcase works so well that I have it wrapped up, floured, ready for use. Please keep these instructional videos coming. Just brilliant! Oh, and can you do cinnamon buns, please...?

[@JohnKirkwoodProFoodHomemade]

Thank you, and thanks for watching my friend. Here is my latest cake video recipe. You can find the ingredients list and full written method on my website, New York Cheesecake profoodhomemade.com/new-york-cheesecake/

[@boataful]

Your instructions are perfect! I can't believe I was able to pull this off with delicious results!

[@JohnKirkwoodProFoodHomemade]

Thanks again for watching boataful, much appreciated. Very kind, thank you my friend. Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these. Please post me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.

[@mimoleta]

I can't believe how smart it is to use a shower cap as a cover, looks nice and secure unlike a tea towel.

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Priscillia, much appreciated. Very kind, thank you 😃😉👍. They are more useful than you think Priscillia, not only do they keep the moisture in and prevent the dough from drying out, by design they also allow the dough to breath, you can get one from my website if you wish here's a link profoodhomemade.com/shop/ Just a little extra info to help you along with these ciabatta loaves. Please follow these 4 simple rules when making these. Please post me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here kzbin.info/www/bejne/fojThJWPi55plcU I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, kzbin.info/www/bejne/nGG1m6GHfNeqsNk Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.

[@abrahamstewart4451]

john tried ten of your recipes and everyone came out perfect unlike some chefs. Hollywood not one came out right . Jamie to fast and rustic . Gordan Ramsey super fast . and you slow precise and very understandable. you'll do for me john keep up the good work .

[@JohnKirkwoodProFoodHomemade]

Thanks for watching Abraham, much appreciated. I feel a bit inadequate next to those big names my friend, very kind 😃😉👍. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Please check out the rest of my channel and playlists for more great video recipes. kzbin.info I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉

[@robinholbrook6576]

John Kirkwood so glad you responded with this information! I find it useful, too! Didn’t know you had a cookbook! But I like cooking along with you; especially on tricky recipes like the ciabatta! Your voice reassures me! I mean, it is just flour and water! Although I had to get my yeast from UTAH and I live in Texas! There’s none to be had locally thanks to the plague. Sigh....

[@woosheroes494]

True artisan! Beautiful.

[@JohnKirkwoodProFoodHomemade]

Many thanks!

[@slicenseal2752]

That's a great dough lifting technique using the two scrapers.

[@JohnKirkwoodProFoodHomemade]

Happy new year and thanks for watching.