How To make Ciabatta
1 tb Active dry yeast
1 c Sourdough starter
1 1/4 c Warm water
3/4 c Milk
1 tb Olive oil
1 tb Salt
6 c Flour; (to 8 c); unbleached
Recipe by: King Arthur Dissolve the yeast in the starter and water. Let sit for 10 minutes to give the yeast a chance to get going. Add the milk, olive oil and salt. Stir in the flour, adding a cup at a time until you have a dough the consistency of drop-cookie batter. Turn the dough out onto a lightly floured counter and knead it 10 to 15 minutes, adding more flour as needed until you have a dough that is smooth and satiny. The dough should be on the slack side but not oozy; it needs to be able to hold its shape in the oven. Place dough in an oiled bowl and cover with plastic wrap or a damp towel. Place bowl in a warm spot and let it rise for 1 1/2 to 2 hours, or until doubled in size. Punch down dough to expel air bubbles and turn it onto a lightly floured counter. Knead dough gently and divide it into three pieces. Form the loaves into torpedo shapes and place on parchment-lined baking sheets. Slash tops of loaves and cover them with a damp towel. Let loaves rise until they look swollen, about 30 minutes. While loaves are rising, preheat oven to 425 F. Brush or spray loaves with water. Bake for 10 minutes, brushing or spraying the loaves with water two more times. Turn the oven to 375 F and bake for 25 more minutes. >From: Phil Marty <philmguy@wwa.com> -----
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Ciabatta selbstgemacht, wie in Italien! / Brot backen /Thomas kocht
Mein neues Kochbuch Einfach Vegetarisch jetzt hier Vorbestellen: . Erscheinungstermin ist im Februar 2024.
????Mein Backbuch jetzt bestellen: Leckeres Ciabatta selber backen, wie in Italien. Das Ciabatta Rezept findet Ihr hier:
????Mein Kochbuch gibt es bei Thalia ( Amazon ( oder bei dem Buchhändler eures Vertrauens.
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Ciabatta ist das wohl bekannteste Weißbrot aus Italien. Das besondere ist der weiche Teig, der es etwas schwerer zu verarbeiten macht. Mit ein wenig Übung werdet auch Ihr es meistern.
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Mein Name ist Thomas und ich bin gelernter Koch seit jetzt schon 20 Jahren. Neben dem Kochen ist das Backen eine weitere Leidenschaft von mir. In meinen Youtube Videos möchte ich mein Wissen und meine Freude mit euch teilen und auch immer ein paar professionelle Tipps und Tricks verraten. Jede Woche gibt es 1-2 neue Videos.
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How to Make No-Knead Ciabatta Bread - Amazing Italian Bread
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Cost under $2! The easiest way to make ciabatta bread cheaply!
Cost under $2! The easiest way to make ciabatta bread on the cheap!
Bread flour 500g (3+1/3cups)
Salt 5g (1tsp)
Active dry yeast 5g (2tsp)
Water 375-400ml
Olive oil 30g (2tbsp)
Bake at 220°C / 430°F for 20 minutes
高筋面粉 500克(3+1/3大杯)
盐 5克(1小茶勺)
活性干酵母 5克 (2小茶勺)
室温水 375-400毫升
橄榄油 30克 (2大勺)
烤箱预热220摄氏度/430华氏度烤20分钟
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BGM: No.9 Esther’s Waltz by Esther Abrami
Make this ciabatta bread recipe & you'll never eat store-bought bread again!
Ciao Amici, today we're showing you how to make ciabatta bread recipe. This ciabatta bread recipe is easy to make & tastes delicious! If you're tired of eating store-bought bread that tastes artificial and flavourless, then make this ciabatta bread recipe! Once you try it, you'll never want to eat store-bought bread again! It has a crispy crust & a fluffy interior, making it perfect for sandwiches. Give this ciabatta bread recipe a try. You will be very excited. #ciabatta #bread #breadrecipe
Write in the comments if you enjoyed this ciabatta bread recipe
I wish you all a good appetite ????????????
▬ Ingredients ▬▬▬▬▬▬▬▬▬▬▬▬
1 teaspoon sugar
20 g yeast
700 g water
1 kg flour for pizza (Tipo 0)
16 g salt
Servings: 6 breads
Preparation time: 15 minutes
Resting time: 2 hours
Baking time: 20 minutes at 220 °C + 15 minutes at 200 °C
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A Great Homemade Open Textured Ciabatta Bread Made by Hand Without Fancy Equipment
This recipe produces a lovely open crumbed Ciabatta and doesn’t use any fancy equipment. The bread has a great flavour from the pre ferment. It’s a great little recipe to practice higher hydration breads without mixers.
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My kitchen temp: 24c
Oven temperature:
Initially heated to 250c / 480f, reduce to 220c / 430f when you place the bread in the oven
Cooking time: 25 mins checking regularly
Oven setup: Bake mode with top and bottom heating elements but no fan.
Bake on up turned tray position on lower third of oven
Recipe:
Poolish or pre-ferment:
150g Strong bread flour (protein content 12% or higher)
150g room temp water
3g dried yeast
Mix and leave to ferment at room temp for 24 hours
Main dough:
303g of pre ferment from above
258g room temp water
14g sea salt
20g Extra virgin olive oil
360g Strong bread flour (protein content 12% or higher)
Mix dough to a shaggy mix and leave to rest for 30 minutes
Knead as directed in video for 15 - 20 minutes until the dough is smooth - it will remain sticky
Divide into two and place each piece of dough in a separate bowl. This will make it easier when you come to shape and proof later. If you want to keep the dough a sone piece then please do!
Leave to rest covered for 45 minutes at room temp
Perform 1st stretch and folds
Repeat 3 more times as shown in video and oil the bowl before placing the dough back inside
Finally shape the dough on a well floured work surface and cover with a bowl or container. Leave to proof for 45 minutes and bake (temps etc above)
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Ciabatta bread rolls made at home
How to make traditional Ciabatta rolls using the poolish method, easy step by step instructions from start to finish.
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How to make Ciabatta bread loaves
How to make Butter video
Sandwich bread video
How to make Pizza dough start to finish
How to make Focaccia bread
Ingredients (including the poolish)
500g / 17½oz Strong white bread flour
400g / 14oz (in weight: use scales) water
¼tsp / 1g instant or active dried yeast; if using fresh yeast 7g / ¼oz
1tsp / 8g Salt
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This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Thank You.
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