Rustic Italian Ciabatta - Martin Bakes at Home

Martin and Arlo feel like Ciabatta is the quintessential bread of summer. Join them in the King Arthur studio as they make this rustic Italian classic with all the Mediterranean feels.
Follow along with the recipe: www.kingarthurflour.com/recip...

[@johnfren57]

Great lookin Ciabatta. I like the way your son looks up at you when you are speaking. Total adoration in that young mans face.

[@nixboaski]

It turned out beautiful! Defintely gonna try it. Also it's so nice to see the admiration your son has for you when you're teaching the recipe.

[@marcduplessis553]

Thank you for sharing tour knowledge. Much appreciated.

[@CookingLessonsforDad]

I have been experimenting with making breads. I have not tried Ciabatta yet but I plan to. Thanks for the lesson!

[@dgdigital2659]

I've had a love affair with ciabatta since I was Arlo's age it's great to see boys in the kitchen learning from the parents, my first loaf at 12yrs old was ciabatta I was very proud of myself it tasted amazing, keep on learning Arlo 👍

[@kajakawa]

I brought home ciabatta from work yesterday. It was so good I decided to make a quick one at home today. It's autolyzing right now. I opened KZbin and found your video. How funny.

[@salvadorfuentes7777]

Thank you, really cool video and well explained. I'm making it today, so excited!

[@KingArthurBakingCompany]

No, you can definitely halve this and most bread recipes, Suzy! Most make two loaves simply because bread takes a fair bit of time to make, so if you're making one, you might as well make two. But there's no reason you can't make one if you prefer! The only caveat to this is that if you're making an enriched dough that calls for an odd number of eggs, round up to the nearest when dividing the recipe in half. Life's too short to be measuring out half an egg. 😁 -👩‍🍳Kat

[@johnr8588]

Hi Martin. I am glad I found this video! I fancy myself a home baker - cake and pastry, but bread is not something I have really tried my hand at since I made bread years ago. Simple stuff. I was looking at the KA website for some inspiration and saw the recipe for Rustic Italian Ciabatta which looked so good! If I tried to make this by just following the recipe I imagine it would have been a huge flop and that sort of disappointment would probably have put me off trying my hand at bread again! I searched KZbin for King Arthur Rustic Italian Ciabatta and yours was the first video I found. Good thing - this is not a beginner level recipe. I was familiar with biga, but poolish (and I also read about sponge) is new territory. I I will definitely do more research and change my approach to bread-making. Back to the pastry world for me for now - off to make a maple pecan tart. (I just went back to the KA recipe and noticed that this video is mentioned and the link to this video is there...)

[@TheBadboylost]

I have this exact recipe from King Arthur and I LOVE IT. Thanks a lot.

[@dmatmor]

Where is it ? Couldn't find the ingredients... ??

[@KingArthurBakingCompany]

Here you go, Doron: bakewith.us/3p6mr. have fun and happy baking!!! Ethan@KAF

[@richardwillis5033]

This video is great. I'm looking forward to the video where you incorporate additional elements like olives or caramelized onions into the ciabatta. Thank you!

[@warnerbf]

I've been on the KA mailing list for years now but I just recently discovered your KZbin channel. It's a gem! So glad I came across it. It's bread bakery demystified indeed! Thank you. I'll recommend your channel to other colleagues here in Costa Rica.

[@KingArthurBakingCompany]

We're delighted that you're finding it helpful. Happy baking! Kat@KA

[@ninelaivz4334]

The son is either going to grow up hating the sight of dough or he will become a bread-making aficionado. My dad would make me tidy up, clean the dishes, keep the garden clean and tidy, keep his paperwork organised and filed. I didn't hate it but I didn't enjoy it either. I did feel that I was given these chores because I was the youngest whilst my brothers were out enjoying their time. Well, as an adult I have become my dad. The organisation he instilled in me as a kid became a part of me by the time I was 17 years old and has stayed with me ever since. My brothers on the other hand are proper slobs.

[@foxfire1112]

Listen how he talks, that kid anyway loves bread

[@katecreates7]

I’d love to see a video of you guys adding stuff to the base ciabatta dough! And/or adding to a sourdough as well! I’ve always wanted to experiment with that but never knew where to start

[@bhuvidya]

Well you'll enjoy the next video!

[@planecrazyish]

Beautiful 👏👏👏👏👏

[@geegaw1535]

The first time i made this i thought, aww man, another mistake. Well, we eat our mistakes around here. So i put it in the oven and when it came out it was divine Best mistake ever Thanks for the video

[@dianalieskovsky8729]

Good job. Amazing 😉

[@lindacoffin3256]

The things that are possible! Showing us how to proceed with wet dough is helpful.

[@guyrleroy8865]

THE BEST BREAD MAKING EVER VIDEO thanks to teaching the world how to make Delicious Bread ❤

[@KingArthurBakingCompany]

Thank you for baking with us! We'd love to know your favorite recipes 🧡 -🍮Nicole

[@Not_Likely_319]

Thanks for these videos! Love not only the visual guides for what I haven’t made in the past, but also The parent/child dynamic!

[@melinascavitto9607]

Buonissima ma ii non posso premiere gli'gridiet.

[@sama8670]

What I know a BIGA much dryer. Using your ratios is about half way between biga and poolish. It still works and tastes great

[@Krossfyre]

Good to know that I'm supposed to use a lot of flour for the work bench for ciabatta. My only attempt so far it stuck to everything and when I tried to divide it into loaves I couldn't manage it, ended up roughly shaping it and made a giant loaf.

[@bhuvidya]

Great video - again! I must've made 10 different types of bread these last few months, but always another one to try.

[@bhuvidya]

And kudos to Anthem, the camerawork throughout this whole series has been spot on. A great family effort!

[@bhuvidya]

Well I put the biga on last night (have just been doing poolish til now, so a bit exciting). The ciabatta dough is mixed and doing its bulk ferment. Fingers crossed!

[@bhuvidya]

I love this Arlo moment too :) 3:41

[@bhuvidya]

Well the dough is cut and doing it's last ferment. It is the most amazingly delicate and fragile dough I've handled yet. Scared I'm gonna ruin it getting it in the over. There's no doubt I'm getting a whole new appreciation for ciabatta!

[@KingArthurBakingCompany]

It really is such a weirdly delicate dough for a bread! But the results are so worth it. 😁 Kat@KAF

[@hansschnieder993]

I hope this does not sound like nitpicking but for me it is a bit confusing when the recipe is different from the video. A few examples: Martin suggest proofing for 45 to 60 minutes because the dough does not "tolerate" a long time to proof. Recipe says 90 to 120 minutes. Recipe: start with 500° turn down to 425°. If I am not mistaken the oven shows 550° when Martin opens it. Martin takes the loaves out immediately, recipe says ciabatta to cool completely in the oven. Color: mahogany, recipe: golden brown. Any suggestion what the better way is to get a nice ciabatta?

[@KingArthurBakingCompany]

Hi there, Hans! Rise times can really vary depending on the weather, right now here in Vermont, it's quite hot and humid (which is not the norm for us!). You want to use the times given in a recipe as a guide but go more so by how your dough looks and feels in comparison to the descriptors given in the instructions. This is also the case with ovens - every oven is different and a lot of them are off a bit. It's likely that the oven used here runs a bit cool so Martin counteracted that by increasing the oven temperature to achieve a nice bake. When it comes to cooling the ciabatta, letting it rest in the oven helps to slow the cooling process as cooling bread in a drafty environment can make for a wrinkly surface but when it's fairly warm in the kitchen it's alright to let the loaf cool at room temperature. We hope this helps to clarify and happy baking! Morgan@KAF

[@NlavonMr]

Just saw on the recipe that the spritz method is mentioned when it comes to adding steam to the oven.

[@KingArthurBakingCompany]

Hi Jay! You can find the temp and bake time here on the recipe that Martin and Arlo used: www.kingarthurbaking.com/recipes/rustic-italian-ciabatta-recipe. We hope that helps, and wish you a big HAPPY BAKING! -👨‍🍳Ethan

[@kevinu.k.7042]

Great video - Lot's of good detail. Thanks both - But, no olive oil? Fun to watch too :)

[@KingArthurBakingCompany]

Not in this recipe, Kevin, but you could certainly add a few tablespoons of olive oil if you'd like! Morgan@KA

[@jayupadhyaya]

Hi chef. For what how long did u bake it. And what temp?

[@efrainvargas9863]

Hello again. I made the Ciabatta and it was the best I ever made and tasted. Thank you so much for sharing your technique and KA recipe. I was afraid it would not turn out since the dough was so soft. I flipped like you showed on your video and placed them on parchment paper. The looked terrible and wrinkled. But I had faith and put the on the hot stone and added water to my hot skillet for steam. OMG! I was so amazed how nicely they rose. It was hard to wait letting them cool in the oven but worth it. Thank you a dozen. You are the best. Wish I could send a photo.

[@KingArthurBakingCompany]

Yay! Success. That is fantastic Efrain. Thanks so much for having faith in the process and for looping back. We love to see/hear how it goes! Elisabeth@KA

[@Hup.]

Do you keep the oven temperature higher than 425 F from the recipe in order to get that dark crust or do you extend the bake time?

[@KingArthurBakingCompany]

Extending the bake time is generally the most consistent way to get a darker crust, especially in a home oven. Happy baking! Kat@KAF

[@yvettekassin]

Love this recipe! if i double it and bake two at a time, will the second batch over proof? i live in florida and my kitchen is 74-75 F degrees

[@KingArthurBakingCompany]

Hi yvettekassin, They would except that in step 5, you're going to put the second batch in the fridge after they proof for a while on the counter. It will be a little tricky because you want that second batch to proof properly but because of your ambient high temperature, you don't want them to overproof while the first loaves are baking. It's a bit of trial and error but try proofing the second batch for 30 minutes on your counter (along with the first batch) and then put them in the fridge well covered in lightly oiled plastic, making sure the plastic isn't going to stick. When the first loaves emerge from the oven, take out your second batch. They may need a little more time on the counter to proof properly before baking. You'll have to see how well they proofed before you refrigerated them. Good luck and let us know how it turns out. Jonathan@KA

[@yvettekassin]

@@KingArthurBakingCompany thank you for your prompt response! love your channel!

[@AhmedShakil]

Thank you! Where did you get that metal transfer tray?

[@KingArthurBakingCompany]

It looks like the fellas are using one of our medium cookie sheets. Check 'em out here: bakewith.us/3n89l. Thanks so much for watching with us. Ethan@KA

[@AhmedShakil]

@@KingArthurBakingCompany Yes, thank you!

[@ThePubliusHuldah]

this is a wonderful video! thank you. Can you give a recipe which uses as much whole wheat flour as possible in a ciabatta bread?

[@KingArthurBakingCompany]

Hey there! We'd recommend checking out our Harvest Grains Ciabatta recipe: www.kingarthurbaking.com/recipes/harvest-grains-ciabatta-recipe The crumb structure will be a little less open since whole grains make for a denser structure. We hope this can help and happy baking! -👩‍🍳Morgan

[@ThePubliusHuldah]

@@KingArthurBakingCompany Well you are a sweetheart, as well as diligent. I did look thru the recipes and didn't see that one! slap my hands for not being more diligent in my search!

[@Sara.i]

Hello! Thanks for the recipe! If I want to add some rye flour, how much should I add and how less should I add bread flour?

[@KingArthurBakingCompany]

Hi Sara! We'd suggest (to start) substituting 1/4 cup of the bread flour here with your rye flour. That would give you a good basis to start with, so you can then add more or less later. Do keep an eye on the hydration as well, and add a teaspoon of extra liquid if the dough looks a bit dry. We hope that helps, and wish you a big HAPPY BAKING! -👨‍🍳Ethan

[@Sara.i]

@@KingArthurBakingCompany thanks a lot!!

[@tufornumberone]

Sorry if this is a dumb question, but is there any issue with halving the recipe? Every recipe I see has you cutting the dough into 2 loaves and I wonder if that is somehow important to nailing this recipe?

[@NlavonMr]

Great video. But I am a little skittish about adding boiling water to acast iron pan on the bottom of the oven. I have read fairly consistently that doing that could ruin an oven that has modern digital temperature controls. Old fashioned ovens, no problem. In fact, I posed this question to Customer Relations at Samsung where I bought a new oven and they quickly said that would damage the workings of the unit. My GE Profile oven at home, according to GE Customer Relations, was fine to use this technique but I really think (in fact, I know) they don't have oven experts answering these types of queries. What I have done is put water in a spray bottle and spritzed the dough rather than go the full bore cast iron pan technique. I am interested in hearing what you say about it. Thanks for all the great videos and recipes and information!

[@KingArthurBakingCompany]

We can totally understand that, Neal! In an oven with the electric control panel on the front of the oven rather than the back above the burners, too much exposure to steam can damage the panel. We always recommend following a manufacturer's guidance for appliances. If you have concerns, you can also try using a covered baking vessel such as an oven-safe Dutch oven which will trap steam rather than requiring you to add additional steam to the oven. We hope this can help and happy baking! Morgan@KA

[@NlavonMr]

@@KingArthurBakingCompany Thanks. As I said, your recipe on line does mention spraying the dough with a little water in place of the cast iron pan method. Different ovens, different approaches.

[@spinnyjb1]

What is that bread knife? That bread looks amazing!

[@KingArthurBakingCompany]

Hi Jen. That there is a long serrated bread knife, your newest friend when it comes to slicing bread. We sell a couple, but this Country Bread Knife from Zwilling is very similar: bakewith.us/knvq2. Thanks for reaching out, and happy baking! Ethan@KAF

[@spinnyjb1]

King Arthur Flour thanks!

[@snoopaka]

Going to make this bread for sure. One question. When you put the bread into the oven it was on the top stone. When you took it out, it was on the bottom stone. Did you move them during baking?

[@KingArthurBakingCompany]

We're gonna go with: it was a little bit of movie magic. Like when the celebrity chef 'magically' removes the perfectly baked thing just after mixing it. But we do highly recommend the use of a baking stone either way. Not just for making exquisite crusts, but for regulating heat as well. It's sort of a game-changer. Ethan@KAF

[@snoopaka]

@@KingArthurBakingCompany my thought was that the middle pizza stone was there to provide a buffer between the bread and the heat source in the bottom of the oven. I definitely use a pizza stone when I bake, but generally not directly on the stone. I will try that when I do my ciabatta from this recipe. Should I have my stone up off the floor of the oven?

[@KingArthurBakingCompany]

Hi Snoopaka, The middle stone was used because the top of the bread was getting a little too much color. Your stone should be on a wire rack in the middle of the oven. Depending on your results, you can adjust the rack up or down. Kindly, Jonathan@KAF

[@snoopaka]

@@KingArthurBakingCompany Thanks so much for the great information and videos. Have loved them all!

[@jerrygrubb6991]

Where do I find the recipe? I don’t see a link. Thanks

[@KingArthurBakingCompany]

Here you go, Jerry: bakewith.us/hvpxl. Have fun, and happy baking. Ethan@KA

[@alihapali]

Hi You put them on the top shelf then took them off from the middle is that how we should do also Heath from top or bottom or both please in the oven thank You

[@KingArthurBakingCompany]

Ali, that's the magic of video production! The directions in the recipe say to place the loaves on a baking stone in the middle of the oven. For the best results, follow the directions in the recipe. Happy baking! Jonathan@KA

[@cfazio]

The only difference between biga and poolish is the quantity of water. Both use yeast in a small amount added to flour and water to make the preferment. A poolish uses 1:1 flour to water, a biga uses less water.

[@garribanar]

Where do you have the recipe cards available?

[@KingArthurBakingCompany]

Hi Garri! The recipe is linked in the description, you can also find it by following this link: bakewith.us/7u83nt Happy baking! Morgan@KA

[@rosannelowy]

I would like to double the recipe. Should I use less than double the yeast? If so how many grams would be the correct amount, please? I very much enjoy and appreciate your videos. Thank you

[@KingArthurBakingCompany]

Feel free to double all the ingredients, yeast included! Kat@KAF

[@rosannelowy]

King Arthur Flour Thank you, my Biga is ready to go😊

[@yvettekassin7608]

What pizza stone do you recommend?

[@KingArthurBakingCompany]

Hi Yvette, We sell a good stone with convenient handles, but any pizza stone should work. I like a rectangular one as you can bake bread on it more easily than a round one. I keep it in my oven all the time. Sometimes on one of the wire racks when I am baking bread or pizza and directly on the oven floor when I am not using it. 👍🏼 Jonathan@KA bakewith.us/emznv

[@singerAR0406]

Guess I'm making biga tonight!

[@KingArthurBakingCompany]

Yeah you are. Ethan@KAF

[@bhuvidya]

You won't be disappointed - biga / poolish adds soooo much flavour, you'll never look back.

[@caroljeanscholl7370]

I like the video. One thing I've noticed across the board, Is that nobody makes a point to explain whether they're using a bake setting on their ovens or whether they're using a convection bake setting etc. That is such a key piece of information that is never freely shared. I'm sure it makes a difference in the outcome. And I wonder if that alone doesn't lead to some big disappointment after someone has put in so much effort to follow. Would you mind sharing which oven setting you find to be the best for this particular bread? Thank you Carol Jean

[@KingArthurBakingCompany]

Hi, Carol! All our recipes are made using conventional ovens unless convection is for some reason specified. Happy baking! Kat@KA

[@krispaints8616]

I'm a little confused on the final proof time of ciabatta. Your website and a lot of other people say to proof for 1 and a half to 2 hours. Then in your video and others say not near as long. Is it preference?

[@KingArthurBakingCompany]

Hello Kris! The length of the proof depends on time and temperature. The longer proof takes place in cooler temperatures, and more quickly in warmer temperature, so times can vary. Look for your shaped ciabatta to look fluffy and marshmallow-like, then it's oven time! Robyn@KA

[@SuperRosie888]

Do you bake in convection or not. What temp?

[@KingArthurBakingCompany]

Hi, Rosie! The recipe has this information, linked in the description box of this video. 😊 Hoping this helps! -🥐Lily

[@KingArthurBakingCompany]

We're excited to see how it bakes up for you, so please do share the results. -👨‍🍳Ethan

[@roberttrammo3914]

what is the recipe the ciabatta on king arthur is not the same as Martins

[@Kidraver555]

@@roberttrammo3914 yes and this video is a bit confusing when he produces a previously made dough in a different bowl.

[@richardewels6280]

How do you make the bega?

[@KingArthurBakingCompany]

Hi there, Richard! The ingredients and amounts for the biga are included in the recipe which can be found linked in the description or by following this link: bakewith.us/tkxss The biga ingredients for this recipe are stirred together and allowed to rest for 12 to 16 hours. We hope this helps to clarify and happy baking! Morgan@KAF

[@epp]

I followed this recipe last week but my biga had a strong alcohol smell to it. It sat out at 80 degrees for 14 hours. It did not have the floral smell that you refer to. I used it anyway and the bread was ok but it still had the alcohol smell during the proving. What should I have done differently?

[@KingArthurBakingCompany]

Hi Epp, 80° may be a little warm especially for 14 hours. Your biga was most likely overripe and past its prime. Next time use very cold water and bake with the biga sooner. You need to adjust the length of time because of the temperature. If your kitchen is hot, then the biga will be ready sooner than the recipe says. Using cold water will slow the process down. If your kitchen is cold, then your biga will take longer to fully mature. As we like to say, "the dough will tell you when, not the clock." Good luck and happy baking! Kindly, -👨‍🍳Jonathan

[@epp]

Thank you so much for the advice. One more question: King Arthur Flour what temperature should the cold water be?

[@KingArthurBakingCompany]

If your room temp is 80, I'd use 60 degree water or less. You may have to add ice to you water or keep a pitcher in the fridge to use for baking. Because of your special warm circumstances, you may want to look at his blog on water temperature. It may be very helpful. bakewith.us/gvld6. Good luck! Jonathan@KAF

[@DonDavisGVL]

I've made this a few times but cannot ever get my crust to remain crisp and crunchy once it's cooled. Oven temp is good, I use steam, allow to cool on a rack in the oven, etc. I let it rise in the oven with the door closed and light on, so 70-ish degrees. The bread is fine, just no crispy crust. Thoughts?

[@KingArthurBakingCompany]

Interesting, Don! Are you baking the bread to be a nice golden brown color or is it on the paler side? -👩‍🍳Morgan

[@ima7333]

Is it possible to use liquid sourdough starter in place of the biga?

[@KingArthurBakingCompany]

Hi Ima, That would work well, but the easiest way to do it would be to use 1 tablespoon of starter in place of the yeast in the Biga portion of the recipe. Then you don't need to fuss with converting your starter to be the same hydration as the biga. Happy baking! Jonathan@KAF

[@ima7333]

King Arthur Flour so about 10-15g?

[@KingArthurBakingCompany]

Hi Ima, 15 grams of stirred down starter is about right. Jonathan@KAF

[@ima7333]

King Arthur Flour thank you

[@annmariekiszka4228]

I can't tell because of the fast forwarding in the video -- did Martin use a stand mixer to knead his dough? On the video, it looks like he stirred the dough together and then just let it sit during proofing, with only one fold, no kneading. Can you clarify? I don't have a stand mixer...Thank you.

[@KingArthurBakingCompany]

While it's easier to make with a stand mixer, you can totally mix by hand, Ann Marie! It just takes a bit more patience. Kat@KA

[@roberttrammo3914]

i enjoyed the video but no recipe was provided which I found dissapointing where can i get martins recipe for rustic ciabatta

[@KingArthurBakingCompany]

Here you go, Robert: www.kingarthurbaking.com/recipes/rustic-italian-ciabatta-recipe. Have fun, and happy baking! -👨‍🍳Ethan

[@gonzoducks8]

You think ciabatta is sticky and difficult to work with? You should try Spanish pan de cristal. Similar to ciabatta, but it has a higher hydration.

[@NL-001]

Where can I find the recipe?

[@KingArthurBakingCompany]

Hi Els, There is a link to the recipe below the video. Kristen@KAF

[@illinoislawyer7732]

Can you use AP Flour?

[@KingArthurBakingCompany]

For many types of bread? Yes. For ciabatta specifically? No. Ciabatta is an extremely wet dough, and one that can be difficult for many folks to work with even with the added strength and absorption of bread flour. Ciabatta is beloved for it's gorgeous air holes and delicate structure, and it really does rely on that extra boost from the additional gluten in bread flour to be successful. Kat@KA

[@Linda-bj3bb]

How do you make biga?

[@KingArthurBakingCompany]

Hi! To make the Biga, mix all the ingredients and let sit at room temperature for 12-16 hours. Happy baking! Kristen@KAF

[@nicoleschavo8098]

Love this guy with his son

[@razawbarzingi5687]

💐💐💐💐

[@elizesevenster5144]

What is room temparture? I am from South Africa so my room temperature will be different.

[@KingArthurBakingCompany]

Hi there! Room temperature is 68°F to 75°F. We hope this helps and happy baking! Morgan@KA

[@elizesevenster5144]

Thank you

[@yvettekassin7608]

I love this recipe! Do it 3 times a week ! Flawless! Do you have a sourdough ciabatta recipe?

[@KingArthurBakingCompany]

We do indeed, Yvette! Check out our highly rated Sourdough Ciabatta Sandwich Rolls recipe right here: bakewith.us/mjl42 Happy baking! Jesse@KA

[@mcgoo721]

@@KingArthurBakingCompany Could you not just replace the yeast in the biga with a scoop of starter and go from there? That's my plan this weekend.

[@KingArthurBakingCompany]

You'd need to adjust your ingredient amounts to account for the additional flour and water from the starter, plus the extra time for a longer rise, but it should otherwise be doable. Happy baking! Kat@KA

[@valemodsVD]

I'm sorry but you can't call it biga, Piergiorgio Giorilli would cry if he sees something like that being called biga 😭 You did something between poolish (100% hydration) and biga (45-50% hydration) and you have a 75% hydration with your "biga" which is basically an un-kneaded dough and not a preferment anymore. Biga should be way drier and rough/almost-floury (as it's only 45% hydration) and should not form the gluten whatsoever (as well as the poolish) when mixed and rested. If the preferment forms the gluten then it's not a biga but more of an "autolysis" which is a completely different product. 😎 However the rest of the process looks good and ciabattas looks legit! Bravo! 👌

[@KingArthurBakingCompany]

Hey, VD, Martin here. Thanks for checking in. The hydration is high on that biga, I agree. I’ve worked with Ezio Marinato and I’m a fan of the ~45-50% range but have also worked with other Italians who’ve been mid-50s, and, in production I’ve used slightly higher. In my book I used 60 to make things easier for the home baker to incorporate by hand-in my experience the floral characteristics still come through, even in the 60% range. Send us some pictures of your Ciabatta, I bet it’s great! Happy baking, Martin@KA

[@Kidraver555]

Not very clear what happened after you added the biga, you mention you did another one previously and then it appears but I could not really ascertain what process' you employed and the recipe you linked asks for mixer kneading which is not the case in this video.

[@KingArthurBakingCompany]

Hey there! Once Martin adds the biga to the water, he breaks it up with his hands to make it easier to evenly incorporate with the dry ingredients. We hope this can help to clarify! -👩‍🍳Morgan

[@HappyNBoy]

I'm definitely going to need some clarification on what the difference between a poolish and a biga is... I thought they were basically the same thing...

[@KingArthurBakingCompany]

You're in luck, Joe! We've got a handy blog article on this exact topic here: bakewith.us/c6acuy. Happy baking! Kat@KA

[@justin-wz1jw]

According to the linked recipe, the biga has a hydration of 75%. But the biga in the video looks to be of a lower, more traditional biga hydration, no? Hopefully I'm not coming off as rude.. and I'm willing to admit I could be totally wrong! However I just mixed the preferment according to the written recipe (using the same KA bread flour) and it seems too wet to be classified as a biga. Maybe it will appear 'drier' as gluten develops overnight?

[@KingArthurBakingCompany]

Hi Justin! As the biga ferments and rises, it will appear to be less wet. This is because gluten is forming and trapping gases which cause the preferment to rise and as the surface of the biga stretches and gains structure it becomes less messy and wet. We hope this can help! Kindly, -👩‍🍳Morgan

[@arthureaks3591]

Why a-p flour vs bread flour?

[@tomspiers1658]

You say in the video that you used AP flour but the recipe calls for bread flour?

[@KingArthurBakingCompany]

When in doubt, follow the recipe on the site! Bread flour will be easier to work with, but Martin's an expert at handling dough. -👩‍🍳Kat

[@robertnovich4137]

more to learn about bread...have a lot to bake.

[@jovada]

The process in the video differs from the one on the website.

[@KingArthurBakingCompany]

Jovada, if you have any questions on the different processes please let us know. There are many ways to achieve a delicious product. Kindly, Jonathan@KA

[@barryalper9803]

In the video Martin mixes with a spoon, then stretches and folds. The video fast forwards so it is hard to see and time the whole process. The recipe calls for 5 to 6 minutes in a stand mixer. Yesterday I took a virtual KA Ciabatta class. We kneaded 1 formula, and simply mixed 1 formula. I have made the Rustic Ciabatta several times, kneading by hand. So, what method is recommended, and why? Also, this formula has less oven-rise than others, including in the class. Don't get me wrong, I love the shape and texture of the loaf. But I'd like to understand why it happens.

[@KingArthurBakingCompany]

Honestly, there's not one preferred method! It really comes down to each individual baker and which method they prefer. It's good to try out a lot of different methods and see what works best for you. Kat@KA

[@KingArthurBakingCompany]

Hi Barry, as you learned in class, both hand mixing and machine mixing work. Neither is recommended over the other except that mechanical mixing is quicker and for some, more straightforward as you are not dealing with a sticky dough on your dough scraper and hands. By "oven-rise" do you mean oven spring? Oven spring is determined by so many factors including yeast activity, dough hydration, bulk fermentation, shaping, and oven steaming to name a few. As a result, it's hard to say why this particular recipe, at any given time, had less oven spring than another similar recipe. I encourage you to keep baking these recipes, find one that you like and then keep baking that recipe and keep tweaking it until you are satisfied with the outcomes. Kindly, Jonathan@KA

[@janepowers6711]

What am I missing? I feel lost. The bread looks amazing, but where’s the recipe?

[@KingArthurBakingCompany]

Hi there, Jane! The recipe is linked in the video description. You can also find it by following this link: bakewith.us/ngeue2 We hope this helps and happy baking! -👩‍🍳Morgan

[@nrg359]

@@KingArthurBakingCompany the recipe you link to has instructions to use a stand mixer, which is not featured in the video. It doesnt seem the video matches the recipe.

[@KingArthurBakingCompany]

Hi Nathan. While the video here is a great tutorial on how to bake this recipe, we tend to suggest trying it out how it's written first until you're more familiar with it. After that, you can make it your own! We hope that helps. Thanks, and happy baking! Ethn@KA

[@sal9092]

I don't know why he let it proof on the table instead of putting it onto the pan after cutting the dough in 2 loaves. That would eliminate the need to overhandle the dough and collapse the porous structure inside transferring it from the table to the pan.

[@rodedwards6648]

Mine came out flat what did I do wrong?

[@KingArthurBakingCompany]

Hello Rod! A few things can cause your yeast breads to bake out rather than up! The main culprits are not building enough strength in the dough through folding and shaping. Another is getting the bread into the oven too late. Over-risen loaves tend to to deflate during the bake. I hope this helps! Robyn@KA

[@rodedwards6648]

Thanks for the reply. I used the written recipe rather than the video. It calls for machine mixing and a 11/2 to 2 hour rise before baking vs 45 mins on the video.

[@hj8607]

The recipe employs a mixer yet the video does not. ?

[@hanliestrydom3807]

Recipe please

[@KingArthurBakingCompany]

Hi, Hanlie! You can find this recipe here: bakewith.us/z2b7a. Happy baking! Kat@KAF

[@Mo-bn2gy]

You use more flour for glass bread!

[@suemauer5965]

How are you guys so lean? I can bake a pan of scones and gain weight!

[@KingArthurBakingCompany]

We keep them busy, running back and forth to the studio. And large hamster wheels just off camera. But you didn't hear that from us. 😉 -👨‍🍳Ethan

[@singerAR0406]

Not quite sure where I went wrong but they arenr quite right ....at all. =( they sort of flattened darn it. Everything was good until right before I put them in the oven . They flipped well and transfered well... but then just flattened... they smell good and taste ok but no holes really... sigh.....and they are pretty hard!

[@KingArthurBakingCompany]

We're sorry to hear that, Andrea! It sounds like they over-proofed a bit which can happen quite easily in this warm and humid weather. We'd recommend shortening up your rise times even further - the loaves should look relaxed and a little puffy but not quite doubled in size. We hope this helps for future baking adventures! Kindly, Morgan@KAF

[@mikevanadestine7534]

This recipe is killing me. Twice I made it and both times came out flat with no big holes like yours has. I’ll review the recipe and video again. I will prevail. Funny thing, I followed the Pain Au Chocolat recipe and it came out great, but this one baffles me. Make no mistake it will still get eaten.

[@KingArthurBakingCompany]

We're so sorry to hear that you're having such trouble with this one, Mike! Are you using a scale to measure your ingredients or volume? If you're using volume, it could be that a bit too much flour is sneaking its way into the mixing bowl which can make for a less airy interior. We recommend either using a kitchen scale to weigh your ingredients or using the fluff and sprinkle technique (shown here:www.kingarthurbaking.com/videos/baking-skills/how-to-measure-flour) for measuring flour in volume. It's also important to resist the urge to add more flour unless the dough is truly soupy too - it should be a pretty slack dough. We hope this helps! Morgan@KA

[@mikevanadestine7534]

I’m using scales, from one of the earlier comments it seems I may be allowing to much proof time. I’m also using a big box white bleached flour as thats all I could find at the time. Not sure what may be the cause, but I’ll get it sooner or later.

[@KingArthurBakingCompany]

It could be the flour! Bleached flour usually has a lower protein content, causing it to absorb less liquid which can compromise the structure of the bread. We'd recommend holding back a 1/4 cup of the water and adding it slowly as needed to achieve the right consistency. We hope this helps! Kindly, Morgan@KA

[@Sammyturtle]

U forgot to introduce the young man next to you.

[@illinoislawyer7732]

Why not just proof on the paper??????

[@singerAR0406]

I'm about to turn my dough out after the 2nd rise and cut in half for the 3rd rise.... he's saying 45 minutes to an hour and the recipe in the link says 1.5 to 2 hours....

[@KingArthurBakingCompany]

It's around 90 degrees here in Vermont right now, which is pretty unusual! Everything will rise more quickly on a scorching hot day. Rise times are more like guidelines than rules that way. Kat@KAF

[@singerAR0406]

@@KingArthurBakingCompany yeah... hot here in virginia and in my kitchen it seems! I watch for it to puff up a bit! Its looking good! Thank you for your quick response!

[@Myopicvisions]

Great video, but four adds in 13 minutes was annoying

[@maureenmanning223]

What is the name of your assistant today?

[@thomaswiegmann4184]

This not useful without timely data on biga and final dough percentages

[@KingArthurBakingCompany]

Hi, Thomas! While this video doesn't offer the information, the recipe linked in this video's description box provides the values of the ingredients to calculate the percentages. More on baker's percentages, here: www.kingarthurbaking.com/blog/2022/04/28/what-is-bakers-math-and-how-can-i-use-it-in-my-everyday-bread-baking. Hoping this helps! -🥐Lily

[@nanaprt61]

Show me how to make it, not to bake it. That’s all this video does.

[@KingArthurBakingCompany]

Larry, are you looking for the video? Here it is: bakewith.us/76sf9 Kindly, Jonathan@KA

[@janepowers6711]

@@KingArthurBakingCompany: thank you for the link!

[@KingArthurBakingCompany]

👍🏼 Jonathan@KA