The BEST Sourdough Ciabatta Recipe
With this recipe You master making the perfect Sourdough Ciabatta, including all the tiny but important details. The video includes a recipe for the sourdough and yeast based option to show you the differences.
Recipe for the dough:
- 400g of bread flour (not too strong)
- 320g of water
- 80g of stiff sourdough starter
- 8g of salt
For the yeast based version:
- 400g of bread flour (not too strong)
- 320g of water
- 0.4g of dry yeast, or 1.2g of fresh yeast
- 8g of salt
You could ofcourse also make a poolish or biga yeast starter. But imho, with a long and slow fermentation the taste is quite similar.
Chapters:
0:00 Intro
1:23 The process
2:37 How to make sourdough
3:49 Stiff starter
4:37 Ingredients
14:50 Shaping
19:36 Proofing
21:00 Baking
22:15 Baking finished
27:57 Special guest
28:25 Bonus
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#sourdough #ciabatta
Ciabatta Recipe #Shorts | BenGingi
#ciabatta #pane #ricetta #recipe #shorts #youtubeshorts
Ciabatta
Ciabatta is my way to share with you another pre-ferment method. In this recipe, we use Biga, which’s a quick fermented dough (compared to sourdough). By combining water, flour and a tiny bit of yeast the night before will result in a much more complex flavor and an extension of the shelf-life of the product. Super easy recipe, you can make it every week for sandwiches.
So what are you waiting for!?
Ingredients:
Biga-
230 gr flour
170 ml water
1 gr dry yeast
Ciabatta-
Biga (400 gr)
230 gr flour
180 ml water
10 gr salt
4 gr dry yeast
Preparation steps:
- The night before, mix in a bowl all the Biga ingredients. Cover and let it ferment for about 12 hours.
- The following day- in the same bowl of the Biga- add water and mix well.
- Add the flour, yeast, and salt. Knead in the bowl for about 5 min.
- Transfer the dough to a greased squared box. Cover and let it proof until doubled in size.
- Flour generously the dough and the working surface. Using a scraper detach the dough from the side of the box.
- Flip the dough on the working surface and flour the sticky side.
- Divide the dough to the desire ciabatta size (I divided it in two).
- Let it rest for an hour. Preheat the oven to 450F or 230C with a metal bowl full of water at the bottom of the oven).
- Gently!!!!! flip the pieces of ciabatta and place them on a baking tray. Bake for 25-30 min.
- Let it cool down for 10-15 minutes.
- YASSS.
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Ciabatta Bread made easy at home
How to easily make traditional Ciabatta bread at home, easy steps
to follow. Written recipe here
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Ingredients:
550g / 19½oz Strong white bread flour
440g / 15½oz Cold water
1½tsp/8g Kosher Salt or 1tsp/8g table Salt
¼tsp / 1g Dried Yeast or 7g / ¼oz of fresh yeast
½tsp of Vegetable or Olive oil for greasing the bowl
Disclaimer
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
Music used
Bushwick Tarentella - Thatched Villagers by Kevin MacLeod is licensed under a Creative Commons Attribution licence (
Source:
Artist:
Italian Afternoon by Twin Musicom is licensed under a Creative Commons Attribution licence (
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Music used
Guts and Bourbon Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Lazy Afternoon Sun
By Dan Lebowitz
Sand Castles The Green Orbs
No Knead Ciabatta 免揉巧巴達拖鞋麵包|Apron
No Knead Ciabatta 免揉巧巴達拖鞋麵包|Apron
清水 water 320ml
即溶酵母 instant yeast 2g / 1/2tsp
橄榄油 olive oil 30ml
高筋面粉 bread flour 400g / 3cup
海鹽 sea salt 8g / 1/2Tbsp
摄氏220 / 华氏430 烘烤 20-25分钟
Bake at 220°C / 430°F for 20-25minutes
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禁止未经授权的盗窃,二次编辑和重新上传视频在YouTube以及其他平臺
#Bread #麵包 #Apron
Bakery-Style Ciabatta Bread — No Kneading, No Equipment, No Fuss
Are you ready for Bakery-Style Ciabatta Bread right at home? If that sounds hard, you didn't read the title of this video! My recipe is no-knead, requires no equipment, and has zero fuss. Get my step-by-step recipe:
This ciabatta bread recipe is amazingly simple—there's no kneading, and you don't need a fancy stand mixer to make it—and it tastes like it just was baked fresh at your favorite bakery!
I used to think ciabatta had to be made using my stand mixer because of the amount of liquid the recipes need, and it still took forever for the dough to form in the mixer. This homemade ciabatta bread recipe is WAAAY easier, and the results are amazing!! The ciabatta dough ferments overnight, which means that there are loads of bubbles and, since this recipe calls for bread flour, you get a perfect chew.
**WATCH more Breads & Dough recipes!
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ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
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Recipe:
#ciabatta #bread #biggerbolderbaking #noknead
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
▬ About this channel ▬▬▬▬▬▬▬▬▬▬▬▬
With the recipes from Recipedis you have found the ultimate guide for simple and delicious recipes. Explained step by step, each recipe is sure to turn out just as you'd expect it to in a restaurant.
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