A Professional Baker teaches how to make Ciabatta at home.

Learn from a professional baker on how to make the very best ciabatta at home.
If you like these videos, you may be interested in checking out our online academy. onlineartisanbakingacademy.th...

[@who7056]

You are awesome. ❤ Great teacher. 🍎 Thank you for the instructions and NO unnecessary repetitive music. We don’t need it. I still cannot understand why so many videos include that sort of thing. It’s very relaxing to watch you and simply listen to your voice and the normal sounds in a kitchen. Are you going to be making any other videos?

[@TakeNoneForTheTeam]

Absolutely awesome! Thank you so much for your time.

[@Brigitteization]

Look at those beautiful loafs! Thanks for sharing your time and knowledge!

[@christophsteiner60]

Superb! Thanks for sharing your knowledge with us!

[@aaronmichelson5510]

Thanks, interesting method. Amazing how everybody makes ciabatta differently.

[@txag007]

This was awesome! Really made it look a lot easier than all the information floating around out there. I can't wait to try this in the near future!

[@Pete-xm4qs]

Excellent video and instructions, results were amazing. Thank you

[@pedromacias4075]

Great course... thank you so much.. San Diego Ca

[@PaulSmith-mh2yq]

Informative and relaxing - thanks

[@Cchogan]

Really good video, and very helpful! Thank you. I will now stuff myself with ciabatta.

[@frez777]

One of the best instructors out there

[@jeanettehargie4366]

These professional instructional videos are the best I have seen yet. I just checked out the link and look forward to the lessons.

[@frez777]

this guy ain't no joke

[@sanetvanwyk2063]

Thank you for sharing your knowledge and time in making these videos/tutorials. I am happy to have found your channel. I have watched all the videos in your series and enjoyed every one of them. I started watching the videos about 2 years ago and learnt a lot. I had never baked a sourdough loaf before watching your videos. I keep coming back to watch the videos of my favourite breads, which are the Francese, Pain de Campagne, Ciabatta and Baguette loaves. I have, however, made most of the breads and mostly 2-3 loaves at a time (and the family really enjoy it). I didn’t find it difficult to scale down the recipes. One thing I wouldh’ve loved is to see the structure of the loaves once cut. Do you plan on making more videos?

[@TGTree]

This video, although posted 2 years ago (stated in my youtubeherein) gives such good instruction, DIRECT to the point, no babble precision. So thanks for this, mostly. I hope many others will appreciate this particular teacher. (P.S. some commented on how they used more - or- less flour, but keep in mind the dough is sensitive, alive and will take in the surrounding conditions of kitchen temperatures and air humidity or dryness.) Beautifully done video. Thankyou

[@chocolatesouljah]

I agree. Succinct, thoughtful. "No frills" in a good way. Super helpful!

[@Brigitteization]

I followed your instructions and the bread turned out exactly like in your video. Ok, well, maybe slightly misshaped but everything else was perfect. Thank you again!!

[@kenichicello86]

Watching you make bread helps me slow down. Thank you Mr Calm baker San

[@VintageVineMillinery]

Superb video Thank you.

[@nikkaamgirl3172]

Amazing!

[@ileanafigueroa8685]

We are grateful for sharing you high quality of experience.

[@kingdombread-tampa2932]

Thank you, let me know how your breads progress!

[@andregreen8040]

Very impressive. A true ciabatta.

[@user-hz5sz4el2b]

Thanks a lot

[@notvangogh]

You’re so amazing! The way you explained it makes so much sense. Do you have a link to a recipe that is a smaller batch for maybe four people? I’d love it if you do! Thank you!

[@kingdombread-tampa2932]

Not yet! But just used division for smaller batches. All formulas are ratios.

[@rickiler9658]

Great lesson…thank you for sharing! If I store some dough in refrigerator , can you give me suggestions on how to store and then how to revive/prepare it to bake later? Thanks again

[@anwaralishaikh3217]

Just just thanks from core of my heard thanks chef

[@LuzMartinez-if1dw]

Love this ! Do you ferment in the frig or on the counter please

[@peterbear2929]

Nicely done videos. One thing I found is that I had to use around 250g less flour than specified here to get remotely close to the consistency of your working dough. Poolish worked fine and everything else the same except flour. I'm using strong baker's flour (I don't think you mentioned the type of flour you used) but I wouldn't have thought it would make the difference especially in the initial rough mix.

[@susanbovenzi7231]

Just took my bread out of the oven and am so happy with the results. Followed you step by step hoping the results would be half as good and it’s perfect! Thank you for being so clear with your instructions. The bread is delicious and the crust is wonderful. It will be on our table with dinner tonight. Please keep your recipes coming.

[@kingdombread-tampa2932]

Wonderful! Enjoy dinner!

[@sannalarsson343]

Thank you so much for sharing your knowledge! Made ciabatta at home and omg did I fail so bad! 😂 They were so flat 😱 But after finding your channel and learning from you it was unbelievable how it changed! They are right in more or less everything, the shape is still a working progress 😅 but I'm so happy to have found your channel and to watch your tutorials on how to make absolutely delicious bread at home!

[@kingdombread-tampa2932]

You are so welcome! So glad to hear.

[@MaryellenS.13]

Beautiful! 🥖

[@player234145]

Great!

[@mukundsetlur3141]

Looks so good!😋 You made it look so simple & I think it’s bit more difficult than that. I liked it a lot but how do I measure quantity for 4 loafs please?

[@Gardis72]

Very much liked your video. I made a Ciabatta from the KAF website, that was too dense. I was told (BY KAF) that I let it proof too long. Can you help scale down this recipe? That is just a huge amount of dough to work with for a party of one. Also, how long did you actually mix that dough in the first step after adding the OO?

[@mrpmrp226]

The bread looks fantastic. I can't wait to try it. Ciabatta is one of my favorites but often not available in my areaa, or if it is, it's not very good.

[@salmigliara8234]

very nice

[@Weaver1812]

I value the knowledge sharing. Have (if you even intend to do so) you done a bagel video?

[@mannyfilmsinc]

great video! what size /model is that mixer? big bowl!

[@xxsenseixx2917]

Bravo, I subscribe❤

[@roadhun]

Thanks for a very informative video. I would like to know if after the 3 hr bulk proof, can I put the dough in the refrigerator overnight for about 12 hrs to divide it in the morning for baking.. If so, at what temperature and, can I then divide, rest, and bake immediately or do I have to wait for the dough to reach room temp. first?

[@Sharajj]

I just finished making these. My dough wasn't as fluid - I imagine because of the high protein content in Canadian flour, it doesn't always translate - but it's amazing. I cut them smaller for kids' lunches and ended up with 17 still large ... mini loaves?

[@samaruti9446]

I've watched many videos on how to make Ciabatta and I have it also most down. The problem I have is after the final rise my dough is sticking to whatever I put it on. So, I am unable to flip it over without deflating it. Thoughts on what I need to do differently? Most recipes don't call for oil so I haven't used it but I will in my next attempt. Thanks in advance. Great video, it is a keeper

[@bobn1944]

Do you put the poolish in the fridge overnight or do you let it ferment at room temperature? Great video thanks

[@retrogaming3025]

What type of flour do you use?

[@MaryT074]

Thank you for sharing your knowledge in how to make many different breads. I love learning from your channel I watch everyday. Could you please tell me the different sizes of the plastic containers you use. And where can I buy them.

[@kingdombread-tampa2932]

6 qt., 4 qt., 2 qt. I found these online, the manufacturer is Cambro. This is the brand used virtually all bakeries. I hope you enjoy the breads! Thank you for the support.

[@geoffking1735]

Lovely! It looked as though there was something inside your cast iron pan prior to the ice cubes going in - was it some buffer between the cubes and the pan to make sure they didn't melt immediately? Thank you!

[@kingdombread-tampa2932]

Yes, they are lava rocks, found in any hardware store or nursery.

[@Bluebirdiran]

Thank you for your great efforts. I have a question. When I leave the dough balls in the coucsh for too long as you did when you baked them in batches , my dough balls lose strength and go very flat. The dough relaxes too much I suppose. Can you tell me what I am doing wrong please? Thank you.

[@rudikolmel5407]

Does the poolish rest at room temperature or in the refrigerator? In the video I couldn't find how long the skin dough rested after being filled into the container with the oil at the bottom, thanks and kind regards from Germany

[@MrLotw333]

Love your channel. What is your oven temperature and how long do you bake the ciabatta bread? Thanks

[@kingdombread-tampa2932]

Cool, thanks for the support. Temperatures depend on your oven and baking stones, but my results are to heat the oven at least and hour before baking, to allow the heat to be fully absorbed by the stones, and to heat the cast iron pan. I bake at 475 F, and for ciabatta, ~ 30 minutes, depending on size of the loaves. Expect a good deep golden color. Good luck!

[@ctio4508]

It looks amazing. I can't seem to find the link to the recipe. Can you please send me a link? Thanks

[@kingdombread-tampa2932]

The formula is within the video, while I am mixing the dough. Good luck with your breads.

[@rg-ms3po]

I am new to bread making and am greatly enjoying your detail in your teaching. I am wondering about the poolish. I know yeast can have aerobic or anaerobic fermentation pathways. I noticed your container of poolish was filled to the top with little air space. Was this on purpose to get more anaerobic and acid bi-product...or does it not matter much?

[@kingdombread-tampa2932]

It really does not matter too much, but consider that the container was less than half full when mixed and more than doubles within 16 hours. Great question!

[@alessiocornacchione8960]

Great job! Thanks for sharing it! 💪🏻

[@samaruti9446]

I've made your recipe a number of times adjusting the ingredients down to meet my needs but maintaining the bakers percentages (e.g. ~73% hydration). My problem is that my dough is very sticky, so much so that I am unable to flip the dough as it sticks to everything. So, my questions are: - Why is my dough stickier than yours? - Is the oil considered liquid and does it have to be accounted for in the formulation? - If I drop the hydration level to say 70% what impact would that have on the final product, besides being less sticky? Your video is one of the best I've seen because you provide really detailed instructions. Now I wish I could get the same dough consistency. Thank you VERY much Do you know of any specialty bread classes in the Frankly/Nashville TN area?

[@keithlucas6260]

dust with more flour, everything not absorbed in the dough comes off in baking plus it gives the loaf that "powder look." artisan bread is done much the same way, but less folding and put in a Dutch oven.

[@crystalli3599]

Do you store poolish at room temp overnight or in fridge?

[@rickdefalco1676]

When you make the poolish do you leave it at room temperature or refrigerate for 16 hours

[@jos1532]

Thanks for the vids I'm really learning a lot, Please can you tell me if the fermentation procees over night or the one that takes more that 15 hours is done at room temperature or in a freezer temperature ( like 4 - 7 celsius)? Thanks again :)

[@kingdombread-tampa2932]

room temperature

[@jos1532]

Thanks!! here in sudamerica room temperature is near 27 but I'll give it a try.

[@susanbovenzi7231]

Can I use a convection oven to bake bread?

[@xxsenseixx2917]

Hi, difference between instant and dry yeast please?

[@izzro81]

Looks great! Is the electric mixer absolutely necessary?

[@keithlucas6260]

no, but it helps....it mixes everything more thoroughly and faster.

[@allenshaikh7507]

What's the temperature of the oven to bake it?

[@victorrobles125]

So at the end how much flour do you need to make this bread?

[@user-mt5ov2sc6l]

Thank you Kindombread-tampa !!! When making poolish, I would like to know the water temperature and the storage temperature for about 16 hours after making.

[@kingdombread-tampa2932]

You are welcome, thank you for the support. The water temperature depends on your room temperature, a warm to hot room temperature, high 60's F. to low 70's F. water temperature (20-22 C.) if wishing for a 16 hour fermentation. If a cool room temperature, then warmer water. As you see the poolish ferment, at peak use, the surface will show to slightly recede, as shown in the video. As far as folds, yes all folds occur during bulk fermentation, allowing at least 30-45 minutes in between. Again feel the dough throughout to see how many folds are necessary. Enjoy the breads!

[@user-mt5ov2sc6l]

@@kingdombread-tampa2932 Yes. I got it. (except the storage temperature for poolish >> Room ?or Refrigerator?) Thank you very much~

[@bread8202]

@@user-mt5ov2sc6l - poolish is a 1:1 preferment that is done at room temperature, that is 20-24Cº - if your room is colder use warmer water, to equalize; similarly if your room is warmer use colder water - at 4Cº fermentation stops, at 37Cº the yeasts will die so watch it

[@durianvalleyoutdoors7579]

If I dont have time for the flip, can I let the dough a little longer in the mixer? Will the dough develop in a similar manner? Tq

[@ninaperova6377]

Простите,нашла рецепт,спасибо за труд.

[@kingdombread-tampa2932]

Good luck with your baking!

[@ivacekov3260]

Hi, I have a question. Does have exactly proportions between water and flour?? Thank you!!

[@tothpianopeter]

Another great video. Your channel is superb, one of the best, with clear instructions. I hope you will post another video soon. I have a question regarding the bulk fermentation and the final proof of this ciabatta. Given that every kitchen has different temperatures, do you have a general guideline to gauge the bulk fermentation by volume increase? Should I be looking for doubling in size during bulk, or closer to tripling? Also, how can one tell when the ciabatta is ready to bake after the final proof? Again, given that kitchens have different temperatures, watching the clock might not work, so I am wondering if you have any suggestions on how to measure bulk and final proof in this recipe.

[@2boyzie]

What flour was used please

[@bread8202]

I like your kitchen aid. And in practice, you won't be doing any slap'n'folds or Rubaud mixing because of it, right. But it might be a good thing for your channel to include some videos where you do it all by hand, just for the sake of those of us who don't have a kitchen this well furnished. Just a thought. In the same vein it would be good for home bakers just starting out to hear and see your explanation on baking with steam. Cheers.

[@kingdombread-tampa2932]

Ah yes, I have wanted to make a hand mix video, and will soon. Thanks for the request about the value of steam. I have touched on the subject in prior videos, but will give a full explanation in the future. The cool thing about bread is with very basic tools one can make fantastic breads.

[@bread8202]

@@kingdombread-tampa2932 don't I know it :) And thank you for your experience and the economy that comes with that. I'm going over your whole channel right now and adjusting my technique accordingly. You should take more time to talk a bit at the end - pre-script it maybe. Do us all good. ;)

[@patrickrioux6349]

On the ciabatta and francese, when you spread the dough as a rectangle, how thick is the dough 1.5 to 2 inches?

[@kingdombread-tampa2932]

roughly, but be very gentle

[@susanbovenzi7231]

Sorry, I have another question on the lava rocks (still collecting supplies). Is there a limit to how many rocks to use? Do I just fill a cast iron pan?

[@kingdombread-tampa2932]

Just fill the pan, they are there as just another surface area of retained heat.

[@morokiya55]

Can you please refer to the lava rocks you have mentioned? Thanks

[@susanbovenzi7231]

@@morokiya55 I ordered mine from Amazon; CharBroil. I don’t remember what the cost was but they were affordable.

[@morokiya55]

@@susanbovenzi7231 Thank you 😊

[@HeyWatchMeGo]

It's much simpler (and far less vessels to wash) to refrigerate ALL the dough instead of just the poolish. You will get the same result. Also, 'Chainbaker' on KZbin shows his tests, on whether the salt 'touching' the yeast (or what time you add the salt) makes any difference, and there isn't any.

[@gloriajeanshaby1871]

Hi, Can you please tell me how much flour I would need to make four of the Ciabatta loaves, water, salt and yeast? I would love to try to make this. I am only baking for my husband and me. I would really appreciate it. Thank you. 😊

[@agave20091]

Do u have acwritten recipe?

[@mileawayhoney]

what is the difference between Ciabatta and sour dough? seems similar

[@geegaw1535]

Tell me, it calls for 785 grams of flour but how much more did you add total during folds?

[@sandracaputo9983]

do you weigh all ingredients for ciabatta? Thanks

[@kingdombread-tampa2932]

Yes I do!

[@suredaneshmand8757]

👍👍👍

[@parimollazadeh6291]

🤗

[@brianblaney6091]

Do you just use Bread flour.?

[@kingdombread-tampa2932]

in the grocery store, this would be an AP flour, at ~ 11.5% protein.

[@kathyklein5255]

I see a few missed comments so I have to look elsewhere because of questions not addressed or confusing. I know it's me

[@zochert57]

Looks more like a 90% hydration dough than 75%. Also, why not have a container long and wide enough so you don’t have to keep dumping it out and de-gassing the dough? You could just do some coil folds right into the container.

[@kingdombread-tampa2932]

You are correct, the container used is what many people would have access to, but in the bakery we do have low, long containers for exactly that reason.

[@marekpalma7790]

Don’t use plastic to prepare food - u can use glass and metal bowls ;-)

[@kaypea4874]

you ever excited about anything?

[@mjkay8660]

well, since i havent the patience to watch i sure lack the patience to make it,

[@ninaperova6377]

Где же рецепт ,миленький?

[@avalon449]

Would have liked to see as it was cut open……

[@anderspedersen7488]

At around the 05:30 mark, that’s where I would have panicked big time. So wet, so unable to handle.

[@sylviacarlson3561]

Did I miss something. You don't tell us the measurements

[@kman6716]

What the is cha baaaaaa rrrrrra!

[@77goanywhere]

73% + 3% olive oil still seems not that high. Your dough is very slack for that level of hydration. Are you using all-purpose flour?

[@Leoxsantana]

Noticed the same thing

[@kevinu.k.7042]

Commercial baking is so very different from home baking. It's not possible to scale down and get a really good home baked result. At 5:30 you had dough sticking all over your hands. Many a home baker would have wet their hands first and avoided that. They are also more likely to use stretch and fold technique in a container rather than messing up a worktop. That means a wider and shallower container. Adding oil to the container throws the formula off and is unnecessary as is flouring the work top (You add so much flour I only had to blink to see you throwing more about - Final hydration 70%). But, bravo for making a poolish. And, how many households need 4kg of dough? You don't add semolina to the formula and you dust the peal with whole wheat flour when semolina, rice flour, or rye is so much more effective. It's great to watch professionals like yourself, but I have only ever seen one get their head around the difference on home baking and bakery technique.

[@keithlucas6260]

yeah I noticed that too when he pulled out the big tub...I'm surprised that he didn't toss everything in a Hobart 20qt Hobart floor stand mixer...... My preference is a laminated wooden bakers table as it doesn't "suck" out all the "heat" in the dough plus is easier to work on than stone. I've seen some bakers use a spray bottle of water on the table and wet hands.

[@davidayn2853]

I would like to make this recipe. However, the production of the filming is very poor. The recipe is printed against the stainless steel refrigerator and is unreadable, as are the procedures of making the dough. These "how to " films are sometimes so poorly done that it frustrates one to the point of refusing to search for the on-line recipes. I'm sure this bread is wonderful, but, sadly, I will never know. If you are using your video to attract visitors, please make sure the vidio is watchable.

[@heatherloggins6296]

I believe it is your approach to letting the baker know that you were unable to read the recipe (which is actually called a formula) in his video that is "very poor". These videos are done quite well for someone who decided to film a series at home so that he could share his knowledge and craft with others. Also, if you watch his series you'd know it is less about him wanting to share his formulas and more about helping viewers understand the processes and aspects that go into baking bread. He doesn't ask for any financial support from his viewers, and I'm sorry you didn't get what you wanted for free. Here is the beginning formula for you: Total Flour 2345g Total Water 1636g Total Yeast 9g Salt 45g Olive Oil 67g If you would like to know the formula broken down into the two steps you can either watch his video on "Baker's Percent Made Easy" and do the math, ask a friend to view the video and write down the full formula, or, maybe rephrase your comment to the baker with kindness and someone would be more than happy to help you out.

[@wacky205]

maybe get some glasses