How to Make No-Knead Ciabatta Bread – Amazing Italian Bread
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25 Responses to How to Make No-Knead Ciabatta Bread – Amazing Italian Bread
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what a fab recipe, and it seems to work! but I also have a question. I live in Cairns, in the tropics, and my room temperature doesn’t get down to 65 or even 75 most days. I have left the dough to rise for 18hrs, but it seemed to rise and then fall back in on itself. what is your advice for the tropics? Less time? And we have high humidity too, the dough was a little damp….
gdayjen2
October 23, 2011 at 9:59 am
Can u make this with cococnut flour?
saturno236
October 23, 2011 at 10:42 am
is crushed wheat ok?
Antonio001z
October 23, 2011 at 11:17 am
Just curious, when would you add spices like rosemary to this?
Deragai
October 23, 2011 at 11:35 am
You do not cover a metal bowl with aluminum.
KingSparta2
October 23, 2011 at 12:09 pm
does anyone know what gas mark is 425 degrees I n my little town the end of a loaf is called the heal and the end of a baton is called the nosie
ahamatmabrahman
October 23, 2011 at 12:58 pm
I remember when I first starting watching your videos! Now you’ve got ad’s on them now..awwhhh foodwishes is famous! haha <3
FlipSnipeZ
October 23, 2011 at 1:35 pm
Could I use a loaf pan for a “traditional” kind of bread? Or would that not come out right? I’ve seen where you use hot dutch ovens to get that good crust and stuff on the outside for other no knead recipes but I don’t have one. Hmmm…
sarah9847
October 23, 2011 at 2:16 pm
Could I use a loaf pan for a “traditional” kind of bread? Or would that not come out right? I’ve seen where you use hot dutch ovens to get that good crust and stuff on the outside for other no knead recipes but I don’t have one. Hmmm…
sarah9847
October 23, 2011 at 2:51 pm
@purplepandamemoirs
A proposal on youtube? Yikes!
MrBreadMachineReview
October 23, 2011 at 3:28 pm
Watched 30+ videos of yours Chef John, this is the first recipe I tried. You definitely need to half the recipe, that was way to much dough to deal with. Also since this is just a copy of Mark Bittman’s recipe, minus the use of a dutch oven, I used a baking stone instead of a aluminum pan…gave a great dark crusty loaf…for the two loafs I made with this dough, anyways keep doing what you are doing, I’ll try to make more recipes, thanks.
pavelow235
October 23, 2011 at 4:09 pm
Hey! How you doin’? 😉 Nice video! Was just about to make some myself.
mammamya1
October 23, 2011 at 4:09 pm
What happens if you use more yeast, like 2 teaspoons more in addition to the 1/4 teaspoon called for? I mindlessly emptied a whole pack into the mixture. How badly would it affect the taste/end result? And should I start over or just see if through?
Dani1165
October 23, 2011 at 5:06 pm
Hey, how you doin? 🙂
dylphilolife
October 23, 2011 at 5:56 pm
I made this bread and it was good, then I made another loaf but smashed it into a pizza pan and par baked it, made it into a pizza. very good
sibkiss2009
October 23, 2011 at 6:13 pm
Actually, It’s pronounced crontupisto.
ExplosivePanda1
October 23, 2011 at 6:45 pm
Look good the perfect bread mmmm. Where is the ingrediens in writing.
Miami2022
October 23, 2011 at 6:49 pm
@JaHyeon86 Rapid yeast won’t give you the long ferment instant yeast does, so you loose out on flavor.
Postie218
October 23, 2011 at 7:16 pm
Can u use rapid yeast?
JaHyeon86
October 23, 2011 at 7:50 pm
This worked GREAT! But…. the corn meal trick that he shows…. it was smoking/burning in the oven at the temp he suggested. i had to take it out of the oven, and scrape any extra corn meal off the sheet to continue the baking.
albemar78
October 23, 2011 at 8:32 pm
I really do love the way you present your recipes and the techniques involved in making them.
You make all things look achievable and I feel that your matter-of-fact presentation style and sense of humor (self deprecating at times but always personable) allows your viewers a chance to feel confident that they can duplicate your results in their own home kitchens.
I have subscribed and look forward to tasting this bread soon!
Ruby.
ruby2sday2009
October 23, 2011 at 8:38 pm
i made this and it was great. i was wondering if using less salt would effect the out come, thanks again
smognote
October 23, 2011 at 9:16 pm
Use a Teflon sheet instead of the plastic and it will eliminate the flip and the corn meal.
Boyntonstu
October 23, 2011 at 10:06 pm
Im from estonia and we call the end of the bread kontsikud ::D
PapuBeat
October 23, 2011 at 10:10 pm
My family always called it the heel of the bread….. Is that weird?? O.o
MsCrayonz
October 23, 2011 at 10:56 pm