How to Make No-Knead Ciabatta Bread - Amazing Italian Bread

[leo1234]

there's someı̸̸̸̸̸̸̸̸̸̸̸̸̸̸̸̸̨thing on your screen

[pernanjp]

I love that sense of humor, haha.. And I don't like using the word "sexy" for anything but the literal meaning (looks good for sex), but bread is something that I almost want to call sexy, haha!..

[borzwazie]

This bread is hard to screw up. I used fast-rise yeast instead of regular, forgot the warm water by accident, and it still turned out great. The rise doubled in size in 11 hours instead of 18. Everything else was the same. Chewy, crunchy crust, awesome warm with butter. Git 'r dun!

[ando1135]

can you shape it into smaller loaves for sandwiches or will messing with the dough not give it the same texture?

[pernanjp]

@ando1135 Sure, making smaller shapes shouldn't hurt.. Just be careful not to deflate it too much. :)

[Irishgirl41]

yeah, a cold.... suuurrre.... lol

[habs798693]

Is ciabatta bread good for people on a diet?

[FreakishDarling]

@habs798693 It's really just regular white bread that's a flatter loaf. If you're on a diet you should look more into whole wheat breads and just watch your portions.

[crimson340]

I WAS FROM SKYRIM :D

just joking..... OR DID I?

[Wyanette1]

I made it and it came out perfect....and yes also had it with butter! Thanks!

[frantahouska]

great job! and yes the BUTTER! YAMM!!

[clevah1]

lol............. how u doin

[amlo1595]

no no no, la arruinaste con la mantequilla!.. you make it trash with the butter

[bizupatel]

what is white flour? thanks

[kiminokami]

@bizupatel You are mildly amusing.

[AuthorRachelDonnelly]

Great bread !!!

[azt3c]

i would suggest not to use warm water if you are going to do a long fermentation, i would prefer ice cold water, and go easy with the yest cos other wise it will be too sour

[alstonian78]

Hey...how you doing! haha

[parkerkids3girls]

what is up with the 32 dislikes....ugh!! 32 sad people!!! This bread rocks!

[Wyanette1]

I am Arikaans, from South Africa and we call the end of the bread...korsie ;-) Prenounced

"course sea" but you say it without a break between the two words....just thought I want to share with you ;-) Im gonna make your bread now and try it ... I love ciabatta! Thanks for sharing.

[durwinpocha]

we translate the end of the loaf to being the "heel" of the loaf, thanks for posting excellent...

[Justinbeiberwithme]

you cant cook for shit

[Wyanette1]

@Justinbeiberwithme "you cant cook for shit"...lol. Who cooks for shit?????...rofl ;-D

[Justinbeiberwithme]

@Wyanette1 you make no scense at fucking all...

[Wyanette1]

@Justinbeiberwithme you wont understand because your an idiot! :-D

[Justinbeiberwithme]

@Wyanette1 you make less and less scense by the second... wait... are you retarded?

[Wyanette1]

@Justinbeiberwithme I can call you the same but I prefer not to call people retards,  and Im not wasting my time replying to you anymore...little "Beiber"....lol and by the way....learn to spell ;-)

[Justinbeiberwithme]

@Wyanette1 its because you are a retarded gay ass pussy you dont kall people retards...

[sooyoung708]

@Wyanette1 dont worry i dont expect much from a girl who has the username of justin beiber -_-. oh and my name is korean

[Wyanette1]

@sooyoung708 I agree with you on that one..lol. Hi Korean ;-)

[AlbinoBlueSquirrel]

@Justinbeiberwithme and you can't cook for tomatoes. OHHHHHHHHHHHHHH!!!!

[Justinbeiberwithme]

@AlbinoBlueSquirrel that was just dumb and made no fucking scense

[AlbinoBlueSquirrel]

@Justinbeiberwithme that was kind of the idea you hypocrite.

[Justinbeiberwithme]

@AlbinoBlueSquirrel so you dont make scense on purpouse? that makes much scense....

[AlbinoBlueSquirrel]

@Justinbeiberwithme LOS ARBOLES SON VERDES!!!!!!!!!!!!!!! ^_^

[shyless15]

We call then end of the bread the butt lol btw I'm Puerto Rican :)

[nkreseknowledge]

How you doing?? LOL!! Can I use spelt flour?? Thanks <3

[cestrc]

I love ur voice so badly!!!!!!!

[ArizonaAdventures]

awesome! can't wait to try it for myself :) If it's anything like the no-knead beer bread you made I'm gonna gain a few pounds from eating so much! Love it

[spadasis]

I watched this video yesterday, made the dough last night, and baked the bread today. I can't believe how much my bread looks just like this one in the video. Can't wait to try it. The instructions are right on, and I was very skeptical about the small amount of yeast used (just 1/4 tsp.), but it was perfect. Thanks for the recipe!

[8312butterflies]

Delicious bread, sexy voice. What could be better! 

[GvIn2it]

Made this yesterday and baked today. This recipe uses 1/10 the yeast and energy ( I used my K.A. to mix it about a minute) compared to my regular Ciabatta recipe. The bread is wonderfully crusty with a fine flavor. It has a unique and enjoyable structure to it. I will make it again.

[russanna1969]

Great and simple gonna try it soon....love beautiful breads...and this one looks like a good one...will let you know later how it came out...off to the kitchen....

[superchevas123]

great commentary, one of my biggest complains about this type of videos is boring voice over, pretty entertaining actually, will try the recipe soon

[3344utube]

The bread gods smiled upon me after I made a mistake.

I added 2 tsp.sugar to the yeast & warm water mixture-I panicked later when I saw dough start to climb out of bowl and mashed the air out and threw it into a Larger bowl so it didn't escape.I salvaged situation by adding flour and kneading it a little so not so sticky.

For less hard crust I baked it on oiled parchment paper & also covered it with oiled parchment on top for most of the cooking time+I stored it in waxed paper to keep it soft.

[domdabombabc]

Any recommendations for how long to bake a half batch of this?

[Benwalshh]

urgh i made this it tastes of poo

[yakuzasama01]

I just baked two cibattas, following your instructions. They were so tasty with some margarine. But I have a question though.. the crust is... really really hard... is it because I've put it in the oven for too long (I've baked the two of them at the same time, so it was at 425 for 45 mins)?

[1944vincent]

john that word u used for the end of the bread is acually sicilian for piece of bread.. the sicilian language is spoken but not written any more... how r u doin............thats brooklynese..lol

[XxLawlcatxX]

Ironicly I was eating ciabatta while watching this.

[YBEyabass]

this music is played at most online casinos haha

[shinsetsu1985]

I tried the recipe - everything looked gorgeous, just like in the video - right up to the moment when I put it in the oven. It didn't rise and that was that. It tasted ok, but it was hard as stone... :(

[yakuzasama01]

@shinsetsu1985 Mine too, the crust was really really hard. I wonder what I did wrong...

[jikchi1234]

Dry active yeast

[kotik122]

regular yeast or rapid rising yeast?



[Satra77]

The end of the bread is a butt

[yakuzasama01]

when you let it rise with a towel on top for 2 hours.. do you use a dry towel?

[kageryuu1208]

@yakuzasama01

Yup. He said dry towel. :)

[darkestnight128]

my family always makes homemade bread, and when I was little my grandpa and I would fight over the heel of the bread :P

[DarkLord845]

ok some of u are asking if u can prov this in the oven in stead of waiting over night u can u need to pre heat your oven to 40dec no more once u are at 40dec swich off the oven and put your dough in there for 30mins dont open the oven at all untill 30mins are up u will let the warm air out i used to do it like this but now i have all the gadgets to make all kinds of breads

[21durres]

i make one of these everyday. its funny how easy and good it is. I work at a bakery and frozen cibatta half the rise is 3.99 or more.  Try this with sun flower seeds or green olive and chives.

[leonk11]

all those comments about butter on the bread - lighten up people :-)

you really don't have a sense of humour

[3344utube]

63 degrees is room temperature? Where do you live?

[wrestlingfanman22]

@3344utube he lives in San Fransisco I think.

[orlendatube]

@3344utube LOL tahts what i was thinking!

[TheFiredragon52]

Consider It took two days to prepare, heat up a oven for more then an hour, would it be cheaper and less trouble to pick one freshly baked in a local market ? Yes, nothing beat a freshly home baking, but sometimes don't worth it. Sprinkle touch of sugar in, the whole procedure should be done within hours. Thanks, I never though of spreading butter on a piece of fresh bread. By the way, every Italian man I know do they think are sexy in their own mind, no matter what shape or form they're in.

[lakmilis]

haha what a tool.. something I came up with. Putting butter on bread. What a chav ^^

Only Made in USA ^^

[Guinnesso]

@lakmilis Are you daft?  Is sarcasm too advanced a literal concept for you? Good lord.

[ausaupeng]

If I'm not wrong, no sugar added in.

The dough will not rise at all without sugar, right?

[toncarmelo]

@ausaupeng You don´t need to add sugar in order to make the dough rise. Yeast will digest the starch and naturally present sugars from the flour. Adding sugar, honey, molasses or golden syrup is most for colouring the crust and adding a slight twist to the flavour.

[ausaupeng]

@toncarmelo Oh, really...

I have never make a bread without adding in sugar. Ha... must try it some day...

I guess the reason have to prove dough such long hours is because without sugar it rises slower..!

[TheFiredragon52]

@toncarmelo You're right in principle, that's why it took forever to proof, the added sugar fasten the proofing process. Try adding a teaspoon of sugar into a glass of cold water and in a glass of hot water without stirring, Sugar in the cold one would melt eventually, not the hot one. The heat hasten the melting process !!!!! Don't tell you're the kind to wait for the walking signal to cross the street 3 a.m. in the morning when there's no traffic around ?

[saggsk8er]

@ausaupeng Bread dough rises because of the yeast, sugar is usually part of a bread recipes in order to feed the yeast when one is proofing it (soaking the yeast in water until it bubbles, in other words confirming that the yeast is active)

[ausaupeng]

@saggsk8er ya, we did so to test the yeast..

[tmiller344]

Love it!!! Thanks so much!

[TheKaffeeKlatsch]

If I can proof in my oven how long should I let it rise?

[Nanaknows60]

Did you say 1/4 tsp. of yeast and 1 1/2 tsp of salt?

?

[Nanaknows60]

This has 4 times as much yeast as the first one.

?

[gorgeouss79]

omg this seems so easy to make! love the video, you're so funny! lol

[chefscook]

I love,love this bread and sometimes and some all bagel seasonings and add

sometimes italian seasonings with cheese on top delicious Bobbi

[mntchcltchp]

hey, how you doing?



[thibsteven1]

I didn't understand what you said about how much yeast to use. Did you say 1 teaspoon? Or did you say 1 quarter teaspoon? Can someone answer that question for me?

[drandprgirl]

@thibsteven1 he said 1/4 teaspoon of yeast and 1.5 teaspoon of salt

[orlendatube]

@thibsteven1 teh recipies are on foodwishes (DOT) com

[slpntrx5]

2:00 ~ nice namedrop ;)

[TheHossUSMC]

Good shit. A lot of these bread recipes on Yube are bullshit, but this is amazing.

[laurabelecciu]

i did it!!! super recipe! thank you so much! My bread turn out perfect!!!!My boyfriend is Italian and he is very picky with food. he didn't have so much trust in my succes:))))

[mariahkay1978]

Condotte  translates to conducted.

[ljw328]

I made this and it didn't cook right. Middle was mushy inside, outside was hard. After the 18 hour rise I found that it had a little water one the outer edge.I continued with the recipe and everything else seem to go ok. what happened?

[WarrenRicheyKid]

We used to call the end of the loaf the "cul." that's "butt" in English.

[muncher541]

Made this and ate half the loaf all by myself.... SO GOOD!!!

And the next day I ate the other half. My family is really mad at me lol

[Antonio001z]

Thanks



[kathleenpivot]

Thank You :)

[yeshenna]

Thanks for all the great ideas

[gdayjen2]

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....

[orlendatube]

@gdayjen2 get an air conditioner.....?

[saturno236]

Can u make this with cococnut flour?

[Antonio001z]

is crushed wheat ok?

[Deragai]

Just curious, when would you add spices like rosemary to this?

[KingSparta2]

You do not cover a metal bowl with aluminum.

[ahamatmabrahman]

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

[FlipSnipeZ]

I remember when I first starting watching your videos! Now you've got ad's on them now..awwhhh foodwishes is famous! haha <3

[sarah9847]

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]

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...

[pavelow235]

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.

[mammamya1]

Hey! How you doin'? ;) Nice video! Was just about to make some myself.

[Dani1165]

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?

[dylphilolife]

Hey, how you doin? :)

[sibkiss2009]

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

[ExplosivePanda1]

Actually, It's pronounced crontupisto.

[Miami2022]

Look good the perfect bread mmmm. Where is the ingrediens in writing.

[JaHyeon86]

Can u use rapid yeast?

[Postie218]

@JaHyeon86 Rapid yeast won't give you the long ferment instant yeast does, so you loose out on flavor.

[albemar78]

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.

[ruby2sday2009]

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.

[smognote]

i made this and it was great. i was wondering if using less salt would effect the out come, thanks again

[Boyntonstu]

Use a Teflon sheet instead of the plastic and it will eliminate the flip and the corn meal.

[PapuBeat]

Im from estonia and we call the end of the bread kontsikud ::D

[MsCrayonz]

My family always called it the heel of the bread..... Is that weird?? O.o

[charlie6385]

Very entertaining video as well as very helpful. Thanks! :)

[Lythya]

425 F is what in Celsius?

Btw, do you use a convection oven?

[wholtone]

@Lythya Just google "425 f to c"

[smyakrus]

Bread flour or all-purpose flour? thanks much.

[AnnabelLee100]

Hi! I love your ciabatta bread. Do you think it’s possible to bake it on the pizza stone? 

[PenguinEighty8]

@AnnabelLee100 Yes I have a slab of granite in my over. Just turn the over up to maximum for 30-45minutes before you start to back in order to get the stone hot. Also get yourself a peel if you can.. a peel is the wooden thing thye put pizzas in the oven with as the best resutls with a pizza stone are made when you cook directly on it!

[PAGO15]

Our family call's the end of the bread the "knocker", have zero ideal where this came from ...

[beijosparavoce]

I live in Italy and Ciabatta is ONE flip flop or slipper for your feet...the CIABATTAE is two SLIPPERS or FLIP FLOPS plural

[Godtaughtmehow]

How you doin? We call it the coulo...  Great recipe. Thanks for sharing. Peace.

[froudies5]

Have just made and cut my first slice and buttered (as recommended) OMG it is deeevine I have baked lotsa bread using lotsa recipes and this by far the best . It takes a bit longer then normal breadmaking but the finished loaf is so worth it. going to make another loaf right away as I know this will not last in my home.

[eibonboi]

Condo, it means closure like ends

[jessi330]

Never heard of that word, but my family called them 'the hill" of the loaf. Weird right?

[qiaozi]

hello Chef,do you put any sugar to acrivate the yeast?thanks

[rsherbon]

we call the end of our loaf the clumpa.... cause its the clumpa (clump of) bread on the end

[guesswho2390]

You really know your way around food porn sir. Thank you for your videos! I honestly don't feel pathetic watching endless hours of food videos thanks to your coolness!

[deanlo]

This cold kind of makes you sound like Ming Tsai

[dektivac]

kantun is venetian/dalmatian for angle (as in angle of the building) and is also used for the end of the loaf of bread.

[mrsernadyanty]

great! since its sunday, am making this for monday lunch!

[bryced32]

Just made it and LOVE it!!! Thank you very much.

[jeshervip]

making it write know:P

[sahrawiyya]

lol u r great! :D cheers

[lllovetocook]

can u shape the dough into a more of a "boule" shape?? i understand that it wont be a ciabatta bread anymore, but i was wondering if the dough could be used for other shapes

[watsyurnayme]

what should i do if i want to preserve the bread to eat it later? btw your making me sooOoO hawngryyy~~

[1400deadwood]

This genuinely looks like a good recipe for no knead bread. Thanx for posting it.

[realica87]

I just made it and it was a total success! It was so delicious! Thanks for this great recipe!

[PurpleEarthBass]

Dude, I've been a chef for way too long and always been reputed for my excellent bread. I just introduced some toasted sandwiches to a restaurant here in Jamaica using this recipe. I doubled the ingredients and it was enough for about 20 sandwiches. The first table I served re-ordered 2 extra rounds because they loved it so much! keep up the good work



[OperaLovingGay2]

This looks beautiful and how much easier can it get than no knead?

[MrMrtiki]

Where are you putting the oven rack middle or bottom -- Nice recipe.

[pavelow235]

Seems to me like Mark bittman's use of a dutch oven gives better results, also if you're gonna cook it that way, why not use a baking stone, most likely better results than an aluminum pan?

[cherie88cc92]

Wow 18 hrs? Can we just put it in a warmer place but for shorter hours?

[bowler8]

you said you can use all white flour...but canyou use all wholewheat?

[danielle21496]

you're making me hungry!! l0l ;))

[mamamamadeline]

We call it the cucaluni (coo-ka-loo-knee) which my dad always said it means butt in Italian but in not sure! Lol!

[guides68]

nice



[maseraticrg]

hey sexy voice

[tigereyes8961]

We always called the ends of the bread the caboose. Don't know how to spell it in german or say it in german. So grandma just changed it. LOL!! I had an uncle and we would fight for the caboose of the bread. Nice recipes...I have tried several and we love them. Thanks. Hey how u doin?

[kiva77]

The bread turned out great. Super easy to make and it's far better than anything you'll get at the store.

[kimonorose14]

This recipe is so easy and perfect. My bread is so spongy and delicious. I'm having a hard time not eating the whole thing. Thank you!

[kiva77]

I've got some in a bowl right now and it should be ready to bake tomorrow afternoon. Can't wait to see how it turns out!

[kimonorose14]

Thank you! You cracked me up, definitely subscribing and making this today (:

[guliamenu]

i've just made my ciabbata. it's already gone. my family ate it. it was great and when i was in europe i ate the same bread like today. it si creespy and  fresh and so delicious thank you for a good video demonstration and not fast but very good recipe )) Greetings from Russia

[Connell725]

I use this recipe all the time and it comes out really great the only thing is don't ever use all wheat flower. I did once and it came out horrendous. Does anyone have a way ti speed up the proofing process??

[acidwarp514]

damn that looks good

[Aberov]

Okay thanks :) i just dont remember the name for that flour in Denmark

Mabye i can ask in the supermarked

[kooyawn00]

@Aberov "flour" refers to white flour or what we call all-purpose flour. It has the germ and bran removed and only contains the inner white part (endosperm). It has a protein level of I believe around 8% - 10%. "Wheat" flour is a short way of saying "whole wheat" meaning that it is the whole grain ground up into flour, with nothing removed.

[Aberov]

Whats the driffrent between flour and wheat ?

A's i know flour means the word for yes flour :)

And wheat is the type of flour / the corn on the fields

Can anyone please help me

"If anyone are from Denmark write it in Danish " if not give me the english way :)

[andalora91]

Every time I go to make any bread or recipe involving a dough - perogies, pancakes, etc - this always happens to me: I never get the thick consistency, it's always liquidier than desired. I followed this recipe exactly, watching the video, and it just didn't work out.

[RachaMacc]

@andalora91 Humidity will affect the dough. Use less liquid and then add a little bit more at a time until you get the right consistency.

[TruthBrigadeYT]

Looks perfect! :-)

[09280215]

I made it - it's great!!!! THANK YOU!!!

[terajjin]

Such an easy recipe to follow. Thank you!

[OneSearchingForTruth]

WTF? Butter on bread? Who came up with this madness! :)

[massiveattack786]

haha he is the man...a typical joey tribiani line