Shaping and Baking Artisan Ciabatta and Focaccia

Scott Megee, Master Baker of Australia and owner/baker of The Artisan Crust takes you through the process of creating authentic ciabatta and focaccia. From mixing the dough, through proofing and shaping to baking. Scott shares with you the skills and techniques he gathered and honed over 25 years of working with food.
Ciabatta recipe:
tinyurl.com/yae3b2xo
Book a workshop with Scott: www.theartisancrust.com/school/
Music: Paris Ballade - Dana Boulé freemusicarchive.org/music/Dan...
Video: [e-mail]

[@oneitalia2312]

thee best demonstration! thank you. not too much talking. no silly joking around. not a know-it-all. not a show-off. no nonsense. award winning bread baker! you're a champion! thank you for your time. bellisimo!

[@claudiofortino9912]

@Scott Megee you explained without giving the doses, the doses???

[@claudiofortino9912]

@Scott Megee it's not okay to explain slippers without giving the recipe

[@owen7185]

Could not have said it better

[@lentakffm]

for my part, i am grateful he took the time to tape and share the techniques. i don't think he owes it to me in any way to share the recipe, though... plenty of recipes out there.

[@aviationchannel6204]

@@claudiofortino9912 He did share the recipe though. It's in the description box.

[@mattbecker743]

I've been watching so many ciabatta videos lately and this is BY FAR the best one. Thank you 👌👌👌

[@wernerlippert5499]

There is about a handful of decent videos on baking around. This is one of them. You can actually learn something. Thank you.

[@MayOngSelangor]

A very thorough walk through on baking tips and a good baker and teacher. Thumbs up👍🏻! Fantastic 😀

[@paulbickley658]

Absolutely amazing bread making techniques, if I wasn't a truck driver I would want to do this for a living...

[@paulbeatty9676]

Just came upon your channel and I am loving the videos! Thank you for putting them up.

[@ch-tc4ct]

so professional and sciency. the dough looks perfect after mixing. and the end result is beautiful too. thanks for sharing!

[@pcharliep61]

I grew up with bread on the table with every meal in Malta. This is a very nice video showing bread baked well done (dark in places) as it should be which gives it flavor.

[@justinmeyer465]

Wow. I been searching for a good bread mentor via KZbin lol. And my goodness. Your fantastic. Please post more only two videos isn’t enough I say it because I want to learn more.

[@johnaaaaaaaa]

Great stuff!

[@nunziaferraretto3961]

Thank you, much appreciated!! Clear instructions, incredible looking bread, hope to make a Ciabatta as good, one day!

[@alland2987]

You are the best!

[@robjacobs5199]

Agree with most comments. This is first hand professional bread making and inspirational. I retired as a Chef and took up bread making as a hobby and a different ball game but having fun and learning a lot. Thank you very much Scott.

[@John-eh4yk]

Had the absolute pleasure of doing the bread basics course with Scott. He is brilliant and I've leant a lot from that course. Highly recommend his courses. One of the best instructors I've come across. Answers all your questions in class as is very helpful in helping you once you've left the course. Thanks again Scott for your teachings 👍🏽

[@ashleighjaimaosborne3966]

Very informative.Thank you 🇨🇦

[@superbakes963]

Fantastic thanks. Watched this a few times now

[@Live-Kitchen]

Good job!!

[@maxbruceblue8048]

Thanks for the video.

[@frankcaccamo3568]

Fantastic. Love watching this champion master chef. 🏆🏆🏆

[@adisusena3232]

Oh god... That's beautiful bread.... 😍😍

[@foreveryoung5123]

Beautiful "CHEF"! 👱

[@borbetomagus]

Very good instructions, but if you post any future videos could you please show the interior crumb structure of any breads you make?

[@THEH0WLER87]

i use salva ovens in work. they are brilliant. great video, thanks

[@ronmanfredonia8613]

The dough you make is outstanding. Smooth and excellent texture.thanks.

[@YAHGOA]

This was a cool video, thanks for making it. I prolly won't make the bread but I liked watching you do it ;).

[@planecrazyish]

Absolutely fantastic.

[@NatureCa11s]

This is truly informative, and the camera work is excellent!

[@shibu7561]

Wonderful baker

[@elenasleapca7706]

Finalmente uno che fa vedere per bene ,come si fa la fogacia i ciabata ,i ti fa pure vedere bene gratie

[@PauloRoberto-dp9ug]

Hi, I'm Roberto from Brazil, congratulations, you are very clever baker, nice job.

[@redlaazizi7625]

Thank you Very artistic

[@JohnCaluda]

Would it be possible to post a complete recipe in your description. I found you % and formula throughout the comments but they are not consistent. It would be nice to get complete formula with percentages in the description. Thank you.

[@elahehomayoun7129]

Thank you

[@nerinat8371]

Great video!! Thanks

[@handmadebyconstantin4584]

Master Chef 👨🏻‍🍳 😉👍👏🏻

[@joec7056]

WONDERFUL

[@jeisonalpizararce8478]

Very profesional video

[@chanchoyling4919]

Simple to understand

[@gudip]

I love bread😍

[@royallclark6331]

First off, thank you for a great no nonsense video. I must have watched it 5 or 6 times last night and this morning. Because of this video, I made a series of "firsts" today in my bread making journey. Made a specific size dough to fit my oven and family size, worked with a high (76%) hydration dough without getting frustrated and trashing the dough , and used the stretch and fold method you showed with success! Even with several mistakes on my part (some real brain farts LOL) I came out with one of the best breads I've ever made and the VERY BEST focaccia ever! Mathematics was never even close to my strong suit but with trial and error, I was able to come up with a formula for 1000g dough (to make 2 ciabattas) as well as a 750g dough (for one focaccia). Both are a few grams over the target weight but it works for me. Now I just have to practice so I don't make the same brain fart mistakes again! Again, thank you Scott for making it all sink into this old guys thick head!!

[@theartisancrust277]

HI Royall Clark!! So thrilled that these tutorials have been helpful and so very grateful for your feedback. Please don't hesitate to be in contact again with any questions or if you need to trouble shoot any issues you are having. Well done on your successes - and hoping that there are many more. Cheers, Scott

[@gulsumamirova4741]

Hi Scott! I live in Russia,my husbyis American and I decided to please him baking Chiabata,I have tried several times,but I'm so much impressed with your video,that I decided to write to you and ask if it's possible an exact recepi of your dough. Please,I hope to be your good student from Russia:))

[@128126178]

@@gulsumamirova4741 measured by weight: 1kg Flour, 20g salt, 30g oil, 750g water, 5 g dried yeast ?

[@johncspine2787]

At home you can use an overnight starter and longer rise times for much more flavor.

[@ayyadalnimer3868]

It is wonderful, and I am very sure that the taste is delicious. Is it possible to give us the percentage of the recipe so we can fellow and do it at home. Thanks

[@marknarouz4337]

Thanks you are king God bless

[@svincentr]

Yum

[@DDSRdds]

Very Nice video 👍

[@johnnyyammine77]

More videos ,please.. thanks

[@valeenoi2284]

Either that kneading machine does magical work, or the flour is exceptional. I can never get my dough to come out like that.

[@zoranpantelic3181]

HI Scott is that a direct dough ? did you make a biga ? cheers, great video by the way

[@isabellejean-marie1571]

what a great video, I was disappointed to see the recipe for the ciabatta and focaccia, would love to see this professional recipe. Thanks

[@theartisancrust8477]

100% flour 2%salt 3% oil 75% water 0.5 % dried yeast

[@isabellejean-marie1571]

@@theartisancrust8477 thank you so much for your reply since i'm not a professional, could you confirm if i understood properly if i use 1kg Flour, i should use 20g salt, 30g oil, 750g water, 5 g dried yeast ?

[@jgallimore4]

@@theartisancrust8477 Thanks for posting this!

[@gamingwithgreg5617]

@@jgallimore4 yes.

[@Alan-zn5jr]

Great video, Would you consider stirato a form of ciabatta

[@jeremiaslopez1063]

I make pulish for ciabatta without yeast and rest for 24 hrs then mix pulish with water and flour for the amount I want to use and definitely just water flour and salt and the bread so amazing

[@mrakresti]

Thank you Chef for sharing this video. Great explanation. The temperature of your oven is 238 degrees both top and ground? How can we get your recipes on this ciabatta and focaccia? Thanks in advance!

[@ayyadalnimer3868]

@Eden Megee Thank you

[@vmbakery9071]

Great content and beautiful breads. Could you share the recipe for the ciabatta bread? Thanks for sharing this video with all of us.

[@theartisancrust8477]

100 % bakers flour 76% water 2.1% salt 3% olive oil 0.6 % dried yeast bulk proof - 2 1/4 hr 3 folds 45 min final proof

[@vmbakery9071]

The Artisan Crust 😄👍🏽

[@smitaghosh6133]

What is bakers flour? Is it a 'strong' bread flour? or an all purpose flour? what are its characteristics? Thanks!

[@128126178]

1kg Flour, 20g salt, 30g oil, 750g water, 5 g dried yeast ?

[@user-pd5ec5gn8y]

אלוף עולם

[@valerieneal2747]

Absolutely beautifully crafted..thank you🌷

[@p72029]

Wow

[@kanalone2060]

Master of brad

[@nomobties]

His ciabatta is on point. No issues. I’m confused about his focaccia. I’ve made it plenty of times. I always incorporate an ungodly amount of EVOO into the dough and when cooking outside of the dough. I do the finger press technique and topped it with things like grape tomatoes and garlic and olives and rosemary. This just looks like ciabatta in the shape of focaccia with typical focaccia toppings. Respectfully, it doesn’t look like the real deal. Mind you I’m a home cook. My Sicilian mom taught me how to make this since I was a child and now I’m nearly 60.

[@gaspareindelicato158]

How many Yeast? Tanks you are the best!

[@foreveryoung5123]

Magnífico!!!👏👏👏 O "Chef" é um gato😍. É uma arte maravilhosa fazer esses pães...podia ser dublado p entendermos o q esse Chef gato diz 🤗👱

[@nyanates]

I missed my calling. Would've loved to work in a bakery.

[@rrrrr5102006]

Great Video. Thank you. Would you please share the recipe in baker's percentages ?

[@rrrrr5102006]

Scott Megee thank you sir.how much oil ? What kind ? Also is there a substitute for malt ?

[@nikolaskallianiotis8622]

Hi, this dough looks closer to 75% or even more of hydration while you give only 68%. If it is only 68%, what's the reason for double hydration? I understand why you add oil after gluten development, but what's the reason for double hydration in such a low hydration dough? Thank you.

[@Saxtrup]

@@nikolaskallianiotis8622 notice, that the added oil and water is not included here. Since it was explained in the video, that only 80% water was added at the beginning, this would mean that you add an extra 17% water (in BP) and a qualified guess would be around 5% oil.

[@jonhopkins8253]

Is this for the ciabatta? Appears to be a lower hydration recipe. @Scott Megee

[@nudarksoul]

Hi , I love this video, I've seen it several times . Here in my country people usually eat bread in small loafs . So Im trying to make ciabbatta in small loafs , about 70 grs each, how much time did u bake the bread? . Hope you can upload more videos in the future. Greetings from Perú .

[@marialiverani3826]

Gerardo Ernesto if you do them so little they are called “zoccoletti” or “ciabattina”.

[@FlyingCameraStudios]

Would you be so kind as to lay out the bakers percentages? I’ve been making your baguettes perfectly after the advice on that

[@andreavalpiani9078]

Hi Excuse me, Between a fold and l. Other, l. Dough at what temperature should it rise? I saw that the starting temperature is around 23.5 degrees C .. Thank you very much in advance

[@commercialcommunication9298]

I'd love to see a demo of making artisan bread by hand.

[@muchohucho]

this is Artisan bread

[@_iyalei]

What total hydration are you aiming at for this dough?

[@Kievlar]

Great video! I wish you cut up some baked bread so we could see the inside of those handsome ciabatta. By the way, you use bread flour?

[@scottmegee9395]

Laucke bakers flour with 11.5 % protein

[@gamingwithgreg5617]

@@scottmegee9395 isnt bread and bakers flour same thing?

[@reagantrump3371]

For this video. How much flour, yeast, water, and oil did you use? Just would like to figure out the ratios to make smaller batches at home. Thanks.

[@128126178]

1kg Flour, 20g salt, 30g oil, 750g water, 5 g dried yeast ?

[@adoit90]

Do you bake with convection? When I baked this bread at home (my oven doesn't have convection) it came out much paler. I baked at 240 °C until the internal temperature was about 96 °C.

[@kimhandle]

❤❤❤❤

[@santakumariwastineuapne7213]

Chef 👨‍🍳 can I get those recipes. Thanks 🙏

[@fatihinan5553]

Breads are great Can you give me the amount of materials used in the video

[@rociosisa1152]

Great video!!! The quantity of yeast?

[@scottmegee9395]

1.2 % dried yeast

[@ivanazaklan5234]

@@scottmegee9395 Is it 1.2% or 0.6% of dried yeast? You said 0.6% in the baker's percentages recipe in one of the replies below, so I wanted to check.

[@Jonnu1818]

How Long do you normally Mix on Second speed for? im using a stand mixer so cant really get that slapping sound but when i tried to make this dough it was a bit more moist and sticky than yours Edit: Made a Focaccia using your Percentages and a 30% Total Biga 16 hour With 60% hydration. Added some parsley since i didnt really have anything better an threw on a Pesto/Garlic blend ontop afterwards, turned out great tastes amazing. ended up making a 2kg ish loaf tho kinda wish i halved the batch but i only had 1 sheet pan so the dimples could really show Thanks for the guidelines

[@user-is8jy1hx7s]

😍💕

[@cobaltcanarycherry]

He didn't cut the bread so we could see the interior structure. 😭 It's a nice setup, but show me the holes!

[@macb.43]

Absolutely. I baked ciabatta yesterday. Wonderful. The Italian way. No kneading. To retain the bubbles. Fantastic. Easy. 3 loaves..all gone by this morning.

[@haroldsalmo1298]

what do u call to the clothe u r using?

[@amykettlewell1732]

Have you got the ciabatta recipe please

[@buenfield]

Hi, everyone! Could anyone please tell me the baking time of both the ciabatta and the focaccia? Thank you!!

[@pietrosaba6734]

It depends on the oven you are using, size of the dough etc.. just look for the right colour and take the time for next time

[@rogerharmon8720]

grate video but how about telling us the hydration rate yeast amount and oil amount the recipe please.

[@kevinu.k.7042]

No pate fermente? Bigga? Is the Artisan part merely because you are not doing Chorleywood? Your kneading machine skills and the shaping and dough handling were magnificent tho' Thanks for a great video.

[@lynnbradley7387]

Is the oil necessary?

[@christiannielsen3863]

What was the 1st purpose for folding? reduce heat? cant hear it.

[@ekdhumnumberone200]

christiannielsen distribute heat and yeast, and normalise gluten net

[@alexeyA1]

What was total dough hydration for ciabatta?

[@theartisancrust8477]

74 % water & 3 % oil

[@Marc-fg1mn]

What would happen if you would add everything at one to the mixer?

[@theartisancrust8477]

It will still work you just have to mix it for about 20 - 30 min

[@stevenh6422]

Do you have the exact gram amounts for the ingredients for focaccia bread? For the best 2 weeks I have tried to make focaccia every other day and it has not came out airy.

[@theartisancrust8477]

1000 gr bakers flour, 760 gr water,5gr dried yeast, 20gr salt,0 gr oil it is important to have a final dough temp above 28 oC

[@stevenh6422]

@@theartisancrust8477 thank you so much! I will try my best to scale your measurements down . I seriously suck at breads. I dont know why. Thank you again!

[@savvysilvia5075]

I bake a lot of bread for my family. Nothing fancy. One thing I can't understand is why we prove bread upside down (seam up) Doesn't it just make it harder to handle?

[@theartisancrust277]

I prove it seam up so when I transfer it to to oven peel I the can stretch it, giving you the distinctive stretch marks in the floured surface

[@savvysilvia5075]

The Artisan Crust thank you. I've seen sourdough proven this way in Banetton, only to be flipped on to a tray. I used your method to shape ciabatta rolls and they turned out lovely. Thank you!

[@hbc631]

Where we can find ur more videos

[@yaelholdengreber4366]

What kind of flour? Is 00 Italy’s flour good? What is the protein %?

[@SuperSkinhead73]

What does the double hydration method do for gluten structure?

[@theartisancrust8477]

With 80 % of your water in first you develop a better gluten structure and then when you add the second amount the gluten is evenly distributed throughout the dough. it also creates shorter mixing times

[@SuperSkinhead73]

The Artisan Crust great thanks!

[@ReyReyloads]

Is that internal temp of over 93 the same for all breads?

[@theartisancrust8477]

Yes a internal temperature of 93 for all breads

[@claudiofortino9912]

@@theartisancrust8477 we wanted the doses, how much flour?, how much yeast? Oil? and water?

[@official6ave747]

I dont know why im here watching this im just really high and came across this 😂

[@Lukas99944]

👍👏

[@user-ot7cr2uw2z]

when chef will make a clases again?

[@salom1470]

I baked cob today and it came outall shapes and size. High hydration dough is very hard to handle, particularly when working with all purpose flour... We I can't l find bread flour where I live 😏🙄. Any advice.

[@theartisancrust8477]

Hi Salma, we generally don't use all purpose flour to make bread because it has a lower protein content than bakers flour. So to start with protein absorbs a lot of water so if you are using all purpose flour for bakers flour recipe you will automatically reduce the water content by 2-3%, this will give you a firmer dough to work with and help it hold its shape better as the proving process progresses. I hope that helps :)

[@MrG0DKat]

your recipe link takes me to a broken pdf with partial instructions. just thought i let you know.

[@hakeem8412]

My dough were still sticking to hands when pre shaping. Does it indicates under or overkneaded dough?

[@theartisancrust8477]

Hi Hakeem it can indicate both over mixing or under mixing or there are just some people that have warm hands and the dough wants to stick to them so they have to use more flour when moulding. So check you mixing times and increase it if you only mixed for a short time or decease it if you mixed it for a longer time and see what happens. Happy baking

[@hakeem8412]

@@theartisancrust8477 thanks for the response. Have a good day. 👋

[@muchohucho]

how do you know you are at 75% gluten structure, or even 100% for that matter?

[@michaelcgrasso1986]

Great video, I just prefer it golden color.

[@normanpadida6225]

How can I my focaccia good crust.chef what the temperature n cooking time.

[@theartisancrust8477]

Cooking temp is 180 degrees c for about 20 - 30 min