CIABATTA (Crispy Crust✔️ Silky Open Crumb✔️ Biga ✔️)

If you're into baking bread, knowing how to make great ciabatta is a must. You just can't go wrong with the classic crispy crust and silky open crumb of this loaf. Make it in into a classy sandwich or just eat the whole thing by itself for fun. I won't judge you.

🔪MY GEAR

RECIPE

BIGA
•175g or 3/4c warm water (86F/30C)
•1/4tsp instant yeast
•225g or 1 1/2c AP flour (11.7% protein)

Add water, yeast, and flour into a high sided container and mix until no dry clumps of flour remains. Let ferment at room temp for 6-24 hours.

AUTOLYSE
•180g or 3/4c warm water (86F/30C)
•250g or 2c AP flour (11.7% protein)

Into bowl of a stand mixer fitted with a dough hook, mix your Autolyse (water and flour) on low until combined. Cover with town and let sit for 30 minutes.

FINAL MIX
•40g or 2 3/4Tbsp warm water (86F/30C)
•5g or 2tsp instant yeast
•10g 1 3/4tsp salt
•All of the biga you mixed earlier

For your final mix, add warm water, yeast, salt, and biga to your autolyse and mix on low for 3 minutes. Increase speed to high and mix for 5 more minutes. When dough is mixed enough it should clear the bowl and begin to get shiny.

FERMENTING AND SHAPING
Transfer dough to an oiled bowl. Cover and ferment at room temperature for 30 min. Do strength building fold as shown @3:33. Cover again and let sit at room temp for another 30 minutes. Laminate dough as shown @4:27 (this takes the place of a 2nd stretch and fold). After laminating, transfer back to bowl seam side down, cover and allow to ferment at room temp for 1 hour. Dough should be gassy and alive at this point.

Liberally flour work surface and dough well. Use dough card to release dough from bowl as completely as possible before transferring dough to work surface. Gently pat into a square slab.

Prepare a piece of parchment that's larger than your slab of ciabatta dough by liberally flouring it. Cut dough into two equal rectangles and gently transfer to floured parchment. Cover and proof at room temp for 30 min.

BAKING
Preheat oven to 500F/260c - I also preheat my baking steel/stone on the middle rack and a cast iron pan in the bottom of my oven.

Boil water.

Slide ciabatta onto baking steel and pour boiling water into cast iron pan in the oven. Cover loaves with turkey pan, decrease heat to 480F/248C and bake for 12 min. Remove foil pan and continue to bake for 13-15 minutes until crust is a deep golden brown.

Cool on wire rack.

#ciabatta #ciabattaloaf #ciabattabread

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[daveswholesomefamilyfunfil]

I have been a cook for 45 years, not to boast, I graduated Le cordon Bleu in Paris 1980. I followed Brian's recipe and technique to the detail. If you do this, the success of creating one of the most difficult breads will greatly fulfilling. Voila, grande réussite. Merci, mon ami Brian.

[SaltyTaffyFun]

I love that he compares hand and machine mixed doughs!

[kimthames]

YOU DESERVE AN AWARD FOR THIS CHANNEL. DON'T EVER GO TO TV AND LET OTHERS INFLUENCE. THIS IS YOU...ALL YOU...ALL GREAT. CLASSY SHOW.

[AnastasijaGorshanova]

I am almost pro baker in Danmark and what can I say about Your videos, it is awesome! Very clear explanations, a LOT of information, super nice recipes! Very appreciate that You are demonstrating both ways of how to knead the dough, it can be very helpful to people.

[karentang]

I am a home baker and tried countless ciabatta recipes both from books and online bakers. This recipe and tips from Brian is by far the most flavorful and best one I tried so far. Please keep the bread recipes coming!

[mhkpt]

That little piece of crust sticking out at 8:35 cannot possibly survive for more than 10 seconds before somebody snaps it off and eats it. It's just so beautiful.

[anih.]

The ONLY person who gives REAL recipes and instructions how to work with the
THANK

[peggypoe]

I've made this recipe several times now. My family absolutely loves it and I love that the bread rises enough in the oven that the crust actually cracks. The aluminum foil turkey roaster over the bread is genius.

[irinamelamud]

I baked this bread yesterday. MY FIRST BREAD EVER. It came out exactly as should be - crisp crust, millions :-) of bobbles!!! Thank you so much. The way you are giving the recipe is unbelievable. Thank you so much.

[dreamsandmonsters]

I have practically no experience making bread, I just used your recipe and I believe this is the best bread I've ever had! For a total beginner, this was clear and easy to follow. I'm VERY happy about the results. Thank you!

[christiancross]

This guy doesn't miss, every episode is jam packed with easy to process high yield information on top of perfect food

[gerardjohnson]

One of the best if not maybe the very best demonstrations of ciabatta I've ever seen and you did it in 9:51 minutes. That is efficiency. I've been studying bread and baking breads for ~5-6 years. One of the biggest hurdles I had was handling and shaping high hydration dough. I've watched dozens of videos and your technique is perfection. I wish you had this on YouTube when I began my journey into the bread world. My granddaughter is interested in baking bread so I'll recommend she watch this video and subscribe to your channel. Thanks for sharing

[Thebular.]

Brian's recipes are without a doubt the most foolproof I've ever tried. I've been baking for a while, but even so with his recipes I end up with bread that actually looks exactly like it does in the videos. Thanks Bri-guy!

[steventhecount]

The dance at the end is THE reason why I'm subscribing, don't you dare stop these you kind Sir.

[ba]

Excellent. An easy-to-follow recipe. I glazed the loaves with olive oil, rosemary, black pepper, and oregano before putting them in the oven. They came out fantastic! Thank you.

[Heffelz]

I've been making breads for the last 10 years. There is always something that I felt was missed when I would make my own BIGA or poolish breads. After watching a couple of your pre-ferment videos I now know that my handling of the dough after bulk fermentation is likely the cause of my poor developing crusts. Thanks for the solid content. You've definitely gained a subscriber in me.

[wafkt]

Thanks Bri! Your videos are great and so easy to follow, and perhaps more importantly result in similar outcomes (sometime I follow other people’s recipes, and at the end I’m like “where did I go wrong!?”, “what did they do differently?”). So far I’ve done 1 dough-3 pizzas, ciabatta and focaccia - the family has been blown away with the results. The ciabatta was amazing - I tried to make slight small loads for sandwiches, but they still grew huge, with beautifully airy crumb. I’m completely new to baking… other than using a bread machine, these were my first attempt at baking bread. I’m so pleased with the results. Had some store bought bread last night (want to use it up before it went bad) - yuck, I don’t think I’ll ever be able to go back to store bought bread now. Thanks so much.

[aleksandrS]

A tip: you can use aluminum foil to make a cover. Just wrap a few layers around some bowl to make a hat shape

[chellobuzz]

C'est la plus parfaite des recettes de ciabatta ! Tout est absolument parfait. Tout est incroyablement bien expliqué. Je suis dingue dingue de ce goût, de cette croustillante. Cette recette a une âme. Mille mercis de l avoir réalisée puis partagée. J ai trouvé mon Maître ...

[MandoAudio]

Beautiful bread ….I have to try this …I love making bread from scratch