How to Make Ciabatta Bread from scratch – No Bread Machine Required!
Fresh Ciabatta Bread – No Bread Machine Required!
25 Responses to How to Make Ciabatta Bread from scratch – No Bread Machine Required!
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Fresh Ciabatta Bread – No Bread Machine Required!
A detailed tutorial, but the baking techniques have many problems. The
bread is too dense to be called a ciabatta. Their should be much more and
bigger hollows inside.
Zhexiong Hu
April 26, 2014 at 9:56 am
why did you not proof the yeast?
sheatheman
April 26, 2014 at 10:44 am
4 bucks is not rip off! they have to make profit!
frantahouska
April 26, 2014 at 10:54 am
“it’s made with love”… tell that to the bread as you are whacking it with
your palms! ha
towert7
April 26, 2014 at 11:34 am
Very nice loaf Caitlin. For those that asked: There is no need to proof the
yeast anymore. That was done ages ago to prove that the yeast was still
alive but modern store bought that is within its expiration date is so
reliable that you don’t need to waste any rising power by proofing the
yeast. Salt does not instantly kill yeast, the reason its commonly thought
to do so is because that is the instruction from bread machine
manufacturers (to separate the salt and yeast) because they will sit it
contact with each other for many hours overnight and then the yeast could
be damaged. For this type of recipe thee is no damage from the short
contact between the salt and the yeast. Its definitely much better to weigh
all your ingredients, especially the flour which is every easily compacted
and will throw off your baking. All the bakers now weigh their ingredients
all the time. Always wait before cutting your loaves to allow the internal
steam to dissipate naturally. You’ll get a better crust and you will not
get any gooey parts inside. I usually let it stand for two hours after
baking, some talented bakers will late theirs stand overnight before
cutting into it. These rustic artisan loaves should always have very sticky
gooey doughs, thats what give stye great final outcome, so if yours in not
sticky then it could be that you have too much flour so weigh al your
ingredients and do not add more flour as you are working with it.
Billy Bob
April 26, 2014 at 12:19 pm
Thank you so so much for showing us on you-tube how to make this beautiful
bread. I love this bread so much, I just couldn’t afford to buy & eat
anymore every day. I always wanted to learn how to make this bread. I will
definitely try making me one. I never knew, making Ciabatta was so easy.
Good Job!
Hatice Kursat
April 26, 2014 at 12:56 pm
add up your electric or gas used to make this and it only cost you 8 bucks
a loaf!
Denise Steixner
April 26, 2014 at 1:26 pm
thank youuuuuuuuuuuuu so good!!!!!
Viamny Ponce Azcona
April 26, 2014 at 1:27 pm
I know this will taste good because I bake bread regularly, and the
ingredients are fine (although you can get by with less yeast).
But… GOOD GRIEF!!!
Horrendously bad technique. Just terrible. What’s that center section look
like???
But, as I said, it’s gonna taste good anyway. Screw the stupid technique
that results in an embarrassing loaf. :(
Jon Doe
April 26, 2014 at 2:01 pm
Your bread would rise substantially more if you hadn’t put the yeast
directly on top of the salt. Salt kills yeast on contact.
john1212333333333333
April 26, 2014 at 2:25 pm
we love this bread,its so good! try making it. yum
Patricia Williams
April 26, 2014 at 2:59 pm
Thanks, I will try to do it :)
Sava Ivanov
April 26, 2014 at 3:08 pm
Poor technique, and invest in a food scale, to produce consistent baked
goods. Measuring flour by volume versus by weight can be the difference
between dry, just right, or soggy bread.
cooolathanlife
April 26, 2014 at 3:40 pm
I have tried making several loaves and every time I let it cool off before
I cut into it. When I cut into the loaf, the inside is still gooey – the
outside is nice and brown. I’ve even tried lowering the temp and cooking it
longer – same thing. what am I doing wrong?
Billy Shannon
April 26, 2014 at 3:54 pm
lovely one! thanks my Dear. i will make a ciabatta right now lol
Adriano carrijo
April 26, 2014 at 4:42 pm
YEAAA NO HUMAN HAIR IN YOUR BREAD <3
Vivian surname
April 26, 2014 at 4:47 pm
She cut a small slice lol
Mark Kwong
April 26, 2014 at 5:34 pm
Hey Caitlin, where did you get a customised cutting board?
Moonrise
April 26, 2014 at 6:34 pm
Yummy!
Phil Gaughf
April 26, 2014 at 6:52 pm
Mine wasn’t very sticky, so I hope it comes out ok. 🙁
Sasha Pham
April 26, 2014 at 7:36 pm
Awesome for sure i am going to try this
Scootr l
April 26, 2014 at 7:43 pm
stfu. you talk too damn much. shut up and bake
roxme1996
April 26, 2014 at 8:25 pm
Great video and some fantastic looking bread!
James Bradford
April 26, 2014 at 8:32 pm
argue based on quality and health not on cost, you just spent 3hrs
kneeding, cooking, cleaning, buying ingredients, costs of utensils, costs
of electricity etc to save $4? How much is your time worth? I make $22 p/a
at my job, i make bread for love not to save on costs you tight a**
Thanks for the recipe though, nice work
Joe Black
April 26, 2014 at 9:04 pm
nice technique , i have made ciabatta very well , my dough is alot stickier
and i only let it rise twice , without alotof folding , but i would like to
try it this way
joe orefice
April 26, 2014 at 9:26 pm