Italian Ciabatta is Airy, Crunchy, and Simple to Make

[@KarenLeu-yi2rs]

Watching Martin makes me believe I can make these breads too at 84 years of age & I have. Love fresh bread takes me back to childhood & love my machine bread too. Have one of KAF & it is awesome. Thanks for your inspiration

[@KingArthurBakingCompany]

You totally can! -👩‍🍳Kat

[@kathrynmoll86]

Every video, where Martin and his team do their magic, inspires someone to expand their baking skills. I know I get inspiration just from hearing that crunchy crust!

[@KingArthurBakingCompany]

That's wonderful to hear, Kathryn! Happy baking! -👩‍🍳Kat

[@kathleenhillman1191]

Martin, you've never steered me wrong. I made a triple batch of this to take to a family event and everyone loved it. Crusty, chewy bread is our favorite and this was excellent. Thank you!

[@KingArthurBakingCompany]

Thank you for baking along with us, Kathleen! -🍮Nicole

[@ChiIeboy]

In just a few well-chosen words you explained "biga" in a way that _no other video_ I've found has done. Thanks!

[@KingArthurBakingCompany]

We're so glad you enjoyed this video! -👩‍🍳Morgan

[@pattyfigarola5057]

Wow! Another bake with Martin - I couldn’t be happier. Keep the videos coming. I’m loving every one.

[@xolisasukwinimangali6325]

I bake these daily at cobblestone bakery and bistro Port Elizabeth Gqebera 😊😊

[@loveurtech]

I've had minimal success in the past with my other bread making attempts. I followed this video and can finally say I made ciabatta rolls with a pro crust and taste. This was my first time with a bread requiring a biga starter. HI-five to you for your sharing of the knowledge, my kids and I say thank you!

[@KingArthurBakingCompany]

Congratulations on your delicious rolls! 😊 -👩‍🍳Kat

[@francescogiacomopelagatti8221]

Everything is great, except for the cooking part. In Italy we cook ciabattas to be slightly paler in colour than the ones presented in the video, for that much of a brown hue usually means too much bitterness in the final product. As said, everything else is great.

[@KingArthurBakingCompany]

We appreciate your note, Francesco! 😊 For me, baking it paler allows me to toast how I like it, if using the bread later. -🥐Lily

[@garrykniffen1461]

Agreed, too dark leaves less leeway in the toaster.

[@MichelleCiance]

I came here to see if anyone else thought he took it too far in the oven and I was right. Will definitely use this recipe because King Arthur rocks, but I will be baking it for less time. I personally like my ciabatta a bit softer!

[@davidmatke248]

I made the Pan de Cristal 3 times this week. I finally had success when I bought some new yeast. I might have to try this next.

[@SpaceCadet4Jesus]

I started baking bread (or anything) a bit over a month ago and for my very first bread I followed the recipe for Pane de Cristal. It looked delicious and with no experience or planning I said "Let's do this." Unknown to me, it was 100% hydration and I had no skill set in folding, mixing, flouring, you name it. (An I Love Lucy situation). The recipe called for mixing, then folds every 15 to 30 minutes for 4-5 hours. I tried to follow along a video but where the dough was suppose to be on the 3rd fold, my dough was SUPER sticky and like pudding. Despite following the recipe exactly (I missed nothing), I had a mess on my hands. The video had baked a perfect loaf and I was still fighting gooeyness. My load of goo just would not respond or rise. I even added flour to get rid of the stickiness but it was impossible. After 6 hours of many periods of resting and failed attempts to fold, I was within an inch of just trashing everything and exclaiming baking wasn't for me, frustrated. Somehow I took charge and said "I'm gonna BEAT this dough into submission even if it comes out bad" and then I'll give up baking. I was using a Kitchenaid with a dough hook but my dough was always at 71°. I decided it wasn't rising right so I heated a cast iron flat pan just enough where I could barely keep my hand on it and I put the bowl of dough on top to rest for 30 mins. Finally, the dough doubled in size. Thank God. . I didn't know what proofing was, so I think that didn't matter as the dough was overworked anyways. It was so sticky though. It went into the oven sticky and unwillingly, it wouldn't slide onto my pizza stone then gravity took charge and rammed it in half onto the stone. Good grief. Frantic pull it out of a 500° oven as the oven decreased by 75° for all my effort. 😢 At least I had parchment underneath but what a misshapen piece of dough it became as I didn't know how to shape such a sticky mess. Attempt to unfold and uncrinkle, toss it in the oven and SHUT THE DOOR. Whew. I had started the recipe at 12:30pm (noon) and I worked on it for a straight 12 hours (past midnight). After 1am, it finished baking (I guess) and I let it cool off until the morning. VERDICT: It was CAKED white in thick surface flour, had to use a fork to dig it out. The crust was flat but wasn't bad at all and the crumb was super airy and well cooked. I shared it with my neighbor and they liked it, (they had to have fibbed). ANALYSIS: I didn't know I was baking an expert level bread, everything in touch of the dough was sucking the heat from it, I didn't know how to handle dough, I mistakenly kept adding flour, I didn't know what underproofed/overproofed was, the dough wasn't rising cause it was too cold, and I found there is more to baking than just following a recipe. BOTTOM LINE: I analyzed my mistakes, developed solutions and attempted ciabatta boules next, started preferments, mostly biga, then poolish and now a combination of both or preferment only baking. Turned out better. Kept baking two to four ciabattas every four days. Did a set of four baguettes. Did some 80° hydration loaves. Learned Baker's percentage, bought better tools. I can now eye and feel the dough's progress inside the mixer and outside. And I've caught the baking bug! My last two ciabattas were cold proofed 12hrs and baked wonderfully with no exterior flour and SHAPED. LESSON: If I can do it, YOU certainly can do it. I'm still a beginner but my relatives are proud of me. You cannot make as many mistakes as I did. Be confident and make that recipe. 👌

[@luckyfriday5366]

My dear, an 80 % hydration already is not particularly easy for beginners, lol! And cleaning up the kitchen is another story, particularly if your wife likes it shiny...I have startet home baking during the C-craziness, but have not yet dared to handle a ciabatta. First I have to find a good Italian flour...

[@christopherhawksley6198]

Made this last week, and Wow, this is really good! I also agree with prior comments about Martin, as his videos and his King Arthur recipes have taught me techniques and understanding of breadmaking. Yesterday I made Pan de Cristal following Martin's video. This is also a quite remarkable bread that needs to be experienced.

[@kikiems]

I made this recipe yesterday! First time making Ciabatta, and your instruction really helped me succeed! Thank You so much!

[@KingArthurBakingCompany]

Thank you for baking with us, Trent 🧡 We look forward to more! -🍮Nicole

[@kreamyjade]

I enjoy Martin better than anyone from King Arthur…..it seems natural for me to watch him, learn and pop to the site and shop, shop, shop. 💗

[@mrx1278]

K, well someone has a crush...😮

[@albybounlutay6669]

Not a crush. Just high respect Martin because I feel the same way! He's King Arthur's best influencer lol

[@ninababy8]

I agree!!!

[@catthecruisebrat3499]

Agreed!

[@davidtamarkin574]

"If I'm smiling when I come from the oven, is that good?" I would be very happy with these loaves, too, Martin. Great video!

[@joshh.2159]

Every recipe I've made from this guy's been an a-plus-plus so I'm excited to try this one! I thought I knew how to make bread beforehand but he's told me so many amazing tricks that make bread even better

[@KingArthurBakingCompany]

Thank you for baking with us, Josh! -🍮Nicole

[@breadwright]

Keep rocking, Josh. And thanks for the kindness. More content is on the way! Martin@KABC

[@joshh.2159]

@@breadwright of course! Thank you really

[@FernandoRodriguez-nb8cp]

@@breadwright de😂 te😊 te

[@LenkaSaratoga]

@@breadwright you give a very clear and educated instruction. Good teaching.

[@ColleenScatena69]

I'm so proud of my self I made this and it came out amazing. I'm really starting to feel more confident with my bread baking skills esp since I've only been baking for 2 months.

[@KingArthurBakingCompany]

That's awesome 🍞! Looking forward to many bakes with you, Colleen! Thank you for baking with us 🧡 -🍮Nicole

[@944gemma]

Wow. That dough looks beautiful. Silky. Elastic. WOW.

[@cecileroy557]

I love all things King Arthur!! I've visited the store in Vermont several times - so many great things! I've been ordering King Arthur's scone mixes & sharing with my neighbors, which has made me very popular. I've baking bread for (gulp) fifty years but I've never made ciabatta. I'll be making ciabatta soon and I'll follow this great recipe!!!

[@KingArthurBakingCompany]

Thanks so much for making us a part of your baking adventures and come to visit us, Cecile! Happy baking! -👩‍🍳Morgan

[@sandicat8727]

Made my biga last nite. Excited to try this recipe ! Wish me luck!

[@KingArthurBakingCompany]

We believe in you, Sandi 😄 Happy baking! -🍮Nicole

[@bastoswes]

since 2020 i've been trying to make a decent ciabatta with nice bubbles and good taste. I tried to do with starter, dry levain, changing flour, methods, and never having success. today I tried your method and that's the first time I got a nice result, delicious and airy! thanks a lot!

[@KingArthurBakingCompany]

You're most welcome, Wesley! Watching Martin's videos are life-changing, and we're honored to have baked with you. 😊 We're excited to know the bakes of the future, enhanced with your talent and empowered baking skills! -🥐Lily

[@imsusy1]

Made this today. A little advanced for the kind of beginner I am. But loved it and cant wait to do it again. Thank you for the detailed instructions. I love all King Arthur flours.

[@AhavNYC]

You're a great instructor. Your formulas are clean and well explained. Thank you, and keep posting more of these fantastic tutorials.

[@johnmccampbell455]

I started baking because of you! I have made the pan de Crystal and ciabatta. Still lots of room for improvement. Thanks

[@rubag223]

This was great thank you. I'm waiting for the last rest before baking as we speak. Thank you again. I have a small suggestion/ request. It would be great if the cameras stayed looking at the dough for a little longer before each change in step so that we could see how it looks like before continuing. It would help me get a better idea as to if I'm on track or if something went wrong. I have already baked another recipe by martin and it was great. Thank you!

[@sharonchandler4185]

I found you, just tonight. *5:03 am*, still sort of tonight. You've inspired me to do work in the kitchen again. I used to be fairly okay with baking and cooking, but it's lessened in the past years, with diabetes. I became a below knee amputee in 2021, and in 2022, I became a bilateral below knee amputee. There's a lot that I used to know. Much less than now. You, however, have given me new things to think about, and upon which to study and practice. This, from a new fan, and an old, fat, crippled and ugly. I'll love learning more about you and what you do. Thanks, from this once-again-new-student!

[@BenSmithHuugs]

Thanks Martin, love the energy and friendly explanations of the process and ingredient importance.

[@tmpickrell]

Thanks, Martin. Your videos are outstanding in every way. Your demonstration of technique and verbal descriptions of the process are of tremendous help to this novice amateur baker. Bravo.

[@losmismosdesiempre9047]

Seeee, son geniales los videos con Martin horneando, muchas gracias y saludos desde Argentina!!!

[@gamewithsig7898]

Like how you give a step by step on what to do and the different camera angles. UMO Class extra Credit!!!

[@darlenerothenay6251]

An absolutely mesmerizing video. Thank you!

[@IndependantMind168]

Didn't know KA had a channel. Nice. I did some work as blender in a flour mill for a few years. Tough job. We covered KA bread, AP, and WW for much of the northeast along with 50-60 other brands. I always tell people that King Arthur flour is top knotch flour. You're not paying for the bag like some other popular brands.

[@Babjengi]

If anyone wants more details on how he's kneading the high hydration dough, it's called the Rubaud method

[@Sunrise_s2]

This is the first time i see the recipe , and i’m so excited to do it like a video 😍 I will follow everything you have been say it ! because i need perfect ciabatta 😍🔥

[@KingArthurBakingCompany]

Hi, Scott! If you expand the video's description by selecting "Show more" you'll find the link to the recipe. The recipe includes tips from our bakers 🧡 Happy baking! -🍮Nicole

[@CynCopeland-TheAnswerIsMeat]

not 'Show More' (for the literal folks, Nicole xx) rather click on the '...more' next to the #views / time posted ;-)

[@KingArthurBakingCompany]

Thanks, Cynthia! This will help me help others bake this 🧡 -🍮Nicole

[@khodayehrangekaman315]

💟 💖 💟 🥀 💟 🌹 💟 🌷 🌾🌾🌾

[@philip6502]

Looks good. I had great luck with your Pan de Cristal, so I'll give this a go around. 👍

[@KingArthurBakingCompany]

Yay! Thank you for trying this bake, Philip 🧡 -🍮Nicole

[@TheVickster321]

Thank you for this!! Easy to follow instructions and clear steps. I am really excited to try this!

[@KingArthurBakingCompany]

Happy baking 🧡! -🍮Nicole

[@vitroz]

Martin! I’m in shock. I had no idea. You’re amazing ❤ Love, V

[@debsmith8102]

You are a great teacher👍

[@professorstevecunningham9103]

One of my loaves suffered a significant deflation when I was loading it onto the parchment paper to put it in the oven. I wonder why Martin had us do the final rise on the bench instead of directly on a parchment. Next time, I will do the final rise on a piece of parchment paper and just slide my pizza peel under it to transfer it to the oven.

[@KingArthurBakingCompany]

Excellent question! One of Ciabatta's distinctions is its high moisture content - proofing over flour on a work surface increases the amount of moisture retained during the second proof. Because of its high-moisture nature, Ciabatta must be handled with *lots* of flour, and with *lots* of gentle care to retain air that develops. The Ciabatta needs the floured surface for that final proof, as it would stick to the parchment if used for the final proof. Additionally, the loaves are transferred from a floured worksurface to parchment to prevent burning of the extra (surface) flour during the bake. However, we love seeing how each baker finds their own ways to bake, so please keep us posted when you try yours out! 🍞 -🥐Lily

[@corinnewelter1144]

Thank you!! The biga is a game changer

[@computerbonusfreak]

Really been enjoying this channel! Thanks for the good information and keep up the great work!

[@KingArthurBakingCompany]

We 🧡 baking with you! -🍮Nicole

[@Ed19601]

Been making ciabatra with regular AP flour which where i am from contains 11-13% protein. Works very well. Cost is the main reason not to use 'bread flour' (it is a big difference) and works very well. I also don't add flower to dough or workbench in a later stage, directly from bowl to greased sheet

[@markfrankel9345]

I like the technique demonstration. But why proof on the counter? Why not just proof on the cookie sheet so it is ready to load and reduce handling by one step?

[@denisechapel1040]

Thank you Martin! I enjoy your teaching and learn so much!!

[@KingArthurBakingCompany]

It's mostly just a habit! Loaves with more structured shapes will have a seam on the top as they rest, so you flip that over to the bottom when they're baked. These don't, but Martin's working from muscle memory here. 😊 -👩‍🍳Kat

[@Kbaum752]

Simple and delicious. Great video and recipe.

[@princess3652]

Thank you so much for teaching us. I appreciate you ❤.

[@JaneThomas58]

Martin!! Another that I will make. Have made Pan De Cristal 4 times. So awesome!

[@elonanamor6420]

Great video again. I first watched you make bread on a Craftsy class that I bought a long time ago. You have been a wonderful inspiration. You are more comfortable in front of the camera and it shows, which comes with practice. Love your videos.

[@evanmcinturf6848]

Thanks for the measurements bro!

[@KingArthurBakingCompany]

All the measurements are in the recipe linked at the very top of the video description, as always. 💛 bakewith.us/CiabattaYT -🍮Kat

[@lambanmartyr]

I made my first batch. I was pretty bad with the execution, to be expected. I didn’t get as much crust as I wanted and well it’s amazing what the toaster will do to a slice of imperfectly baked bread. Yum!!! Thanks for this! Off to try the focaccia.

[@urbanfeeder]

Why do so many recipes suggest adding olive oil? You're adding none. - I absolutely love your videos. So clear and informative.

[@MeantForNothing]

inspiring bread baking right here, watched the pan de cristal videon and made some of that, such a great result now on to making ciabatta

[@KingArthurBakingCompany]

Let us know how it goes! -🍮Nicole

[@NotSure416]

And now I'm hungry. Great video.

[@KingArthurBakingCompany]

Haha, mission accomplished! 😁 -👩‍🍳Kat

[@datosalukvadze9695]

Respected ❤ God bless you I love this bread very Very yummy...❤❤

[@aharonvarna5992]

I've been making Pan de Cristal almost too much and now I'm probably going to be filling my house with ciabatta. these are excellent recipes to follow along with can't wait to eat some.

[@joshh.2159]

Dude literally that recipe came out I made it once I was like holy crap is incredible and now any person that I meet I'm like oh my God I have to make you this bread and so it's just an excuse for me to make 4 loaves of bread and then have them for a few days... it's like the best bread ever and now I'm excited to make this as well

[@UCOcello]

Same. I'm finally getting some dome structure to my attempts at the Pan. Makes such good toast.

[@bellionaire1040]

I usually do a sourdough ciabatta but I'm going to try this one!

[@KingArthurBakingCompany]

We're looking forward to hearing how you think they compare! Happy baking 🍞🧡 -🍮Nicole

[@bellionaire1040]

@@KingArthurBakingCompany I'm updating because I made them today, big open crumb, good flavor, but I prefer the sourdough starter way with overnight cold fermentation, and multiple coil folds for flavor and oven spring. That being said, King Arthur baking site hasn't let me down yet with a bread or roll recipe!

[@dixiechurch430]

Starting this right now!

[@fivefingerfullprice3403]

I loved that pan de cristal you guys put out, I'm going to have to try this one.

[@KingArthurBakingCompany]

We totally agree 🧡 Happy baking! -🍮Nicole

[@etm567]

several years ago, before I found out I was celiac, I made bread from Artisan Bread in Five Minutes a Day, and I thought that day was pretty wet, and it wasn't kneaded. Wet dough just works.

[@stanleyphan6107]

This is the best bread!

[@until2_]

Not even interested in bread-making but u are very likeable guy to watch!

[@margariteolmos3457]

Love this. My favorite bread so now I know how to bake it! Thanks

[@KingArthurBakingCompany]

Thanks for giving this recipe a try, Margarite 😄 Happy baking! -🍮Nicole

[@anbacooks]

Thank you, Martin, for another wonderful and instructive video! I feel like I always learn something new from you. You are the best!

[@jesseperez8805]

Please make a focaccia next! Loved the Pan de Cristal you did earlier. Definitely trying this recipe next

[@JHaven-lg7lj]

I’d love to see focaccia next!

[@KingArthurBakingCompany]

Hi, Jesse! Martin and Arlo have a great sourdough focaccia video that can be found here: kzbin.info/www/bejne/a4m2c51-fLZ3qKc. Happy baking! -🍮Nicole

[@kevinu.k.7042]

Hi Martin - I watch your videos for the pleasure of it and to pick little things up. They are great fun, and the baking is always superb. Just one thing, I'm surprised you didn't do an autolease before kicking off with that Ribaud kneading at the beginning. I know, you know, it would have halved your work there. Great stuff n thanks. 👍

[@KingArthurBakingCompany]

You can if you like! But Martin honestly likes working with dough, so a little more of that is never a bad thing as far as he's concerned. 😄 -🍮Kat

[@nadinesoussi7352]

Magnificent ,just the way I like it thank you ❤

[@KingArthurBakingCompany]

Glad we fulfill your expectations, Nadine! -🍰Grace

[@urbanfeeder]

beautiful - thats my next bake

[@magnificentmuttley2084]

I have watched a few of your videos now and, on this one, I just have to comment. I have made quite a lot of bread but not much since lockdown here in Northern Ireland. The one bread I have always wanted to make has been ciabatta but any videos I have watched have always put me off, even though they were pretty comprehensively instructive (it always looked a little complicated and long-winded to me). However, then you guys come along and make it look so simple, in a ‘I could do that!’ sort of way. Thank you so much for posting. I am one of your new subscribers now and can’t wait to try this method. Look forward to more great videos. Best regards from Northern Ireland on the Giant’s Causeway Coast. 😀👍☘️

[@KingArthurBakingCompany]

We're thrilled we could give you the courage to try! We hope you'll let us know how your ciabatta turns out. 💛 -👩‍🍳Kat

[@Palomom]

@@KingArthurBakingCompany could provide the recipe pls, i.e the amount of ingredients 🙏

[@KingArthurBakingCompany]

Hey there! You can find the recipe linked in the video description. Happy baking! -👩‍🍳Morgan

[@magnificentmuttley2084]

@@KingArthurBakingCompany thanks Morgan.

[@cookasaurus_rex]

I love the host, we speak the same language :)

[@KingArthurBakingCompany]

Martin truly is awesome! -🥐Lily

[@Maggie-zw9jq]

Although the recipe is not that easy, the video is very helpful 👏 !

[@KingArthurBakingCompany]

Happy baking, Maggie! -🍮Nicole

[@SouthernCoastalCookingTM]

thank you for this great instruction

[@KingArthurBakingCompany]

We loaf to help! 😊 Thanks for baking with us! -🥐Lily

[@attilasamu8637]

I will have to try this one very soon!

[@KingArthurBakingCompany]

We totally agree! Happy baking 🧡✨ -🍮Nicole

[@pjstasyna1]

Dusting with sifter. Wow. Little tricks like this... And when he cuts it open 😂😂😂 so true ... Doesn't need to be said. Good loaf man. Thanks

[@ZeCabreira]

What if I don't have a baking stone? What's the alternatives?

[@KingArthurBakingCompany]

You could try an inverted baking sheet or a cast iron pan! -🍰Grace

[@jackiewalsh6678]

Definitely trying this one!

[@KingArthurBakingCompany]

Happy baking, Jackie! -👩‍🍳Morgan

[@michaeldillon3929]

This is a fantastic video. I wonder why you don't just load the loaves onto the parchment lined tray for proofing rather than proof it and then move it onto the tray for baking.

[@douglashartman729]

TY very much for making all this content. :)

[@Patt12]

Those sort of ciabatta they sell ready in my local supermarket made by Italian bakery and delivery to shop ready to eat crust and fresh

[@alantownson9856]

Is there a list of ingredients and weights for (1) the biga and (2) making the bread dough with the biga?

[@douglasortiz2693]

Saludos cordiales desde Venezuela ❤❤❤❤❤

[@RobertJBallantyne]

Those breads look great! How would you modify the recipe to use sourdough starter instead of instant yeast?

[@KingArthurBakingCompany]

Hi, Robert! We have a sourdough ciabatta recipe that can be found here: www.kingarthurbaking.com/recipes/sourdough-ciabatta-sandwich-rolls-recipe. Happy baking! -🍮Nicole

[@kabel9357]

If that is a real Ciabatta I'm in! That is so much better looking that what most restaurants brand as a Ciabatta.

[@JaneThomas58]

King A, can you double check the recipe is correct? I use a scale and the dough is not slack at all like the bideo

[@hmm5122]

Nice , what about if we do with starter dough , need the recipe if you did before , thanks .

[@KingArthurBakingCompany]

Hey there! You can find the full recipe linked in the video description. Happy baking! -👩‍🍳Morgan

[@jasonramler]

Could you please, please explain why you use a biga here instead of a poolish? How do you determine what type of preferment to use? Thanks!

[@leighcotter664]

Hi Martin- I love your videos, thanks for sharing your knowledge. A couple questions- why not proof the dough right on the parchment? What does the flip over onto the parchment after proofing add to the process? TIA for helping out a beginner 😀

[@KingArthurBakingCompany]

Hi Leigh! You could proof the loaves on parchment, the benefit of proofing them on a flour dusted surface is that you get that nice crackly pattern on what eventually becomes the top. You're welcome to proof them right on the parchment if it's easier for you! We hope this can help! Kindly, -👩‍🍳Morgan

[@joserescia6860]

Hello Mr. Martin, excuse me. I would like to know what amounts of flour, water, yeast or sourdough that you have. use to make this type of recipes which come out excellently for you. But since we don't have quantities x more than we watch your videos, it's very, very difficult to know if our loaves of bread will turn out well or not. I would greatly appreciate it if you I repeat, can you provide us with the quantities with which you work. Thank you very much for your kind attention in answering me. Have you an excellent day sir. Greetings from California

[@ImForgivenToo]

QUESTION : why not let the loaves rise directly on parchment paper, in order to avoid a "messy" transfer 😁 ? Also, why invert them before baking ?? thanks! (I learn a lot from your videos, thank you)

[@victorkroud3642]

I wish to know this too. Thanks for asking…. Hope there’s an answer coming.

[@KingArthurBakingCompany]

You could proof the loaves on parchment, the benefit of proofing them on a flour dusted surface is that you get that nice crackly pattern on what eventually becomes the top. You're welcome to proof them right on the parchment if it's easier for you! Happy baking! -🍮Nicole

[@TheLuxeLoft-hb3wl]

If I have a Woolf Steam oven can I add the lava stone and use the convention steam mode ?

[@KingArthurBakingCompany]

If you prefer! -🍮Kat

[@ldlink3935]

I feel like the final proof could have just been done on the sheet tray to avoid the final transfer step 9:40 ....unless the flip is necessary to bring the bottom to the top. I'll try this recipe, thanks for the video!

[@sameas4738]

I have the same question!

[@priMARYlove1]

Did you try doing the final proof on the sheet tray and if so, how did the ciabatta turn out?

[@ldlink3935]

@@priMARYlove1 I did not try it yet, but thanks for this comment as a reminder. I will try it out this coming weekend or the next and let you know.

[@nccgolden3626]

Hi im new to baking. Do you leave the biga to rest overnight out on the counter or in the fridge? Can it be frozen to be used another day? Thank you

[@KingArthurBakingCompany]

Hoping to be a big-a help here 😉 From the recipe step #1, "To make the biga: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Stir the water, flour, and yeast together, cover, and let rest at room temperature for 12 to 16 hours." The recipe is found in the description box below the video, the hyperlink "bakewithus..." -🥐Lily

[@vrudy6]

I made Pan de Cristal from one of his videos. Came out great, not I’m going to try this. Thanks!

[@mfmjr4]

These videos are so great, especially surprising considering it is from a flour company and a regular KZbin show

[@allan8910]

Can I use half the amount and make just one loaf? I only have a small toaster oven

[@KingArthurBakingCompany]

Sure can! -👩‍🍳Kat

[@jameskeener7251]

Great video. I'll mixl the dough this afternoon. First ciabatta. Fingers crossed.

[@KingArthurBakingCompany]

Sending you all of the luck! We're excited to hear how it goes, James 😄 -🥐Lily

[@noliferrer1279]

It is warm in our place. Do we just leave the biga on counter top overnight6

[@KingArthurBakingCompany]

Hi there! If it's just a bit warm, you can use the desired dough temperature formula (www.kingarthurbaking.com/blog/2018/05/29/desired-dough-temperature) to calculate the ideal water temperature to use for your biga based on your environment! If it's very warm and humid, you can let your biga rest at room temperature for an hour or so and then finish ripening in the fridge, keep in mind though that in the fridge the biga will take longer to rise. Hope this can help! -👩‍🍳Morgan

[@ColleenScatena69]

I'm making this today

[@CraigHollabaugh]

Excellent, thanks Martin

[@johnwaterman3937]

Well presented. One request. Pinch the inside of the finished loaf, or do something to show the moistness,or crunchy-ness of it.