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

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Brian Lagerstrom

Brian Lagerstrom

2 yıl önce

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.
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•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.
•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.
•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.
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.
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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@christiancross653 2 yıl önce
This guy doesn't miss, every episode is jam packed with easy to process high yield information on top of perfect food
@BrianLagerstrom 2 yıl önce
Thanks CC🙏
@joedirtbody 2 yıl önce
I've been home baking bread for 8 years now, and this channel has the best tips. So many recipes just say "it's so simply just plop out the dough and bake" like there isn't important techniques for shaping.
@ZenaBattaglia 2 yıl önce
@@joedirtbody I agree. I have been baking since the age of 12. I am 69 now. This chef is not only a great baker but an even better instructor. Did I mention good to look at?! Hello handsome.
@milliehouston1089 2 yıl önce
Where’s the butter!
@doubledutchclutch 2 yıl önce
This is the first video of his I've seen, but I'm happy to hear that the others are just as informative. You don't know how many different sources I have gone to to understand the difference between a biga and a poolish only to be given the run around by authors who should know but for some reason don't seem to want to share that information clearly. I'm definitely subscribing to this channel!
@karentang5483 Yıl önce
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!
@devynbruneau2153 9 aylar önce
i’ve been struggling w my bread execution so i’m excited to try this now 😭
@johnnydeppisarapistjohnnyd8962 7 aylar önce
-Come over and see why The Donald, our former president must not be in office anymore
@dilboteabaggins 6 aylar önce
I'm seeing some similarities to how vince at BA was editing brads videos.
@peggypoe8928 Yıl önce
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.
@Heffelz8 Yıl önce
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.
@BrianLagerstrom Yıl önce
Thanks very much for watching. Glad you found this video.
@guyzeevi2005 Yıl önce
@@BrianLagerstrom the biga needs to be in the fridge?
@apacheY2K Yıl önce
@@guyzeevi2005 I'd say if you're going to use it within 12-24 hours, you don't have to refrigerate it; if you refrigerate it, a biga could be usable for up to 3-4 days
@ryanharris2340 Yıl önce
Hey dudes, if I want to double up or even triple this recipe, is there anything I should consider? I've made this recipe a few times with "great success" but when I tried to double it, the bread was a bit flat. I also noticed the dough wasn't as stretchy after the final mix. It couldnt stretch as far before it broke apart so my thinking was that maybe my stand mixer isn't as effective with double the ingredients? Thanks for the great videos Bri
@xalkoonx Yıl önce
Leave your Biga for 3 days or more you will get much better mixture.
@runningsandwich Yıl önce
I made this today (first ever loaf of bread!) and it was a total hit! I got outstanding compliments from some very bread-savvy individuals. I'll definitely be making more. This is now my go-to channel for all things bread.
@t.k86 Yıl önce
I am SO grateful to have found you! I made these ciabattas today and you made it so simple to follow and they turned out amazing. Can’t wait to try your other recipes.
@Thebular. 2 yıl önce
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!
@ronallens6204 Yıl önce
If they are so foolproof as they appear, i have a black thumb
@marianosanchez4874 Yıl önce
@zulkeflimohdghazali9989 Yıl önce
Wow, I will definitely try making one. Will normal flour produce the same result?
@BigBootyBatman Yıl önce
@@zulkeflimohdghazali9989 it will have less structure, so smaller bubbles and a little flatter, but the bread should still come out delicious.
@lillerosin2915 10 aylar önce
@@BigBootyBatman not correct that actually depends on what type of "normal flour" is common in the country you are from. Italy have one type of normal flour Ireland another and usa a third (and worst by far). After living abroad for several years i found that flour is one of those items with huge differences in quality etc same with butter. So using "normal/common flour will in many cases serve up a perfect ciabatta just like we see in the video. No less structure, not smaller bubbles, and certainly not "flatter". Anyhow delicious is true!
@19Jumpstyle4Ever96 Yıl önce
Hey Brian, I tried my first ciabatta today and your recipe and especially technique helped me out a lot. I changed the total flour to 600 grams, switched 100 grams for whole grain wheat and added 50 grams of sourdough starter and it turned out pretty good. I've recently come across some videos of Italian pizza chefs making pizza dough from 100% biga, adding only 5-10 % water slowly after proofing for 12-16 hours which got me thinking, maybe try making a ciabatta from 100% biga, only adding the remaining 20 % water (and maybe some sourdough starter) carefully after proofing (which is essentially bulk fermentation at this point). I'd expect an even more brittle crust and even more flavor besides a very open crum (even if one skips lamination, as adding 20% water at a later stage basically act's as a bassinage). Let me know what you think, have a great day and thank you for your great vids on baking.
@maryarmstrong687 Yıl önce
Totally had fun making this. Doing an experimental European Bread every day and going to use a few of your tips here to make things even better. Thanks for this great Ciabatta!
@dgerson76 Yıl önce
After a four attempts (all good just not great) I finally nailed all the prep and the result was an amazing open crumb ciabatta. Thanks for these awesome videos that move fast and focus on technique. You rock Bri!
@BrianLagerstrom Yıl önce
Thanks Dan
@kerala78 Yıl önce
Best bread I’ve ever made!! The rise was perfect and the flavor fantastic. Followed the directions to a T and the loaves looked just like the video. I feel so proud- my first attempt at bread last year was supposed to be a baguette but it ended up looking like a snake that had been run over by a car 😂
@elijahmoon21able 4 aylar önce
Thanks for the belly laugh!!!
@n8schan93 2 yıl önce
Wow, Bri, so I baked this twice and had the best bread I've ever experienced. Paired amazingly with oil and vinegar or even hummus. The quality of the outcome is worth the ~7 waiting periods between steps. Can't wait to make this for company! And your character really comes thru in the vids, bravo!
@wafkt 2 yıl önce
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.
@ApocalypseRick 10 aylar önce
Made this yesterday and used some for a sandwich today, I made it into 4 smaller ones rather than the 2 bigger ones, came out really good and tasted amazing. Thanks for the recipe
@hcstraub Yıl önce
Brian, love this recipe! I’ve made it 20 times. I have made several recipes from your channel, they have all been excellent. This is my “go to” place for baking recipes.
@maxka4515 Yıl önce
Just did it today and what can i say, damn delicious ciabatta as an absolute beginner in bakery! Will definitly have a go at it again :D Thanks for the detailed instruction!
@lexjjohnson 8 aylar önce
I thought lamination was only for croissants and all I know is that takes forever so I’m happy to hear other uses for the method and see that there are other, quicker ways to do it. Great video!
@AndrewJohnClive 11 aylar önce
Brian, as ever your recipes are so precise and easy to follow!❤
@gerardjohnson2106 2 yıl önce
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 TRshow 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
@BrianLagerstrom 2 yıl önce
Thanks for watching. High hydration dough is tricky
@getrekt5651 Yıl önce
If thats your problem after 5-6 years you cant have studyed very good lmao🤦‍♂️🤦‍♂️ that is easy and take 1 hour max to learn
@jasskur8352 Yıl önce
@@getrekt5651 she's literally a grandmother, leave her alone. Heavens sake
@diptarupdas3098 Yıl önce
Thank you. Tried making it. On my 4th attempt it did come out to be really good(for my own expectations). I never thought i'd enjoy making bread but here i am enjoying the glory of a nicely dark brown crust with holes of diverse sizes in the slightly moist crumb, the slices of which will be enjoyed in different ways.
@susanhegarty7364 Yıl önce
Thank you for thus excellent video. I watched tons of videos until I came across yours and I feel like I hit the jackpot! Easy to follow and I can actually pause the video between each step. This is my first time making ciabatta and I was always intimidated by the “wet” dough, but you really simplified and broke it down. I’m at the 2nd to last rise and crossing my fingers it comes out as good as I hope 😁. I had to add a bit of flour after incorporating the giga for the dough to come together and I added a pinch of diastatic malt powder because I love the depth it adds to any bread. I’m excited to try your other recipes and just subscribed to your channel. I’ll post the final outcome of my ciabatta once it’s done. I did want to ask… can you make a few batches of biga and freeze or refrigerate for future use? The only downfall to this recipe is if you are craving good ciabatta or a nice Italian Sammie you have to wait more than 24 hours to dig in!
@4430salton 2 yıl önce
I made this recipe last night and it came out Fantastic!! From the advice with the Aluminum Hood to the quartz counter tops it was all very beneficial. I cant thank you enough for the spot on Video class for Great Ciabatta bread! Being in the Mile High city i might have to increase the cooking time to get a darker crust.
@guyh282 Yıl önce
dude. your videos made me wanna bake again... got a new mixer, bought a french clay baking pot (which I mistook for a dutch oven but was pleasantly surprised because it's awsome)...and I'm learning so much... appreciate your vibe and expertise!
@debstrickland Yıl önce
The ciabatta I made following your recipe is simply outstanding! I can’t believe the crust-your method of creating steam worked perfectly! Every single recipe that I’ve tried has been amazing. If you see your AdSense account whirring, that’d be me, binge watching all your older videos!
@porporpoi Yıl önce
This is awesome! I just started getting into bread making and your videos are really clear, fun, and informative. I could’ve sworn by the quality of your videos that you already had over 1M subscribers. Glad I discovered you early so I can celebrate when that happens!
@navyberries 5 aylar önce
i love the idea of naturally incorporating the olive oil during the folding/proofing process. Tried it with my first ciabatta today and although my dough wasn’t as stretchy as yours, the end result came out beautifully. Would like to see more of bread videos!
@myoldasskitchen2467 Aylar önce
I'm not sure if we watched the same video? No olive oil just on the bowl to prevent sticking. Ciabatta doesn't normally contain oil
@monkeytube138 9 aylar önce
This brings me back to my time as a baker. Leaving my house at 2:30 am to make it to work for 3, and my first job of the day was setting up and cutting our ciabatta. I had roughly an hour moving at top speed before I had to get on to baking the viennoiserie. By 5 am I'd have a chance to snack on an impossibly fresh croissant. I miss those days.
@brendanboyle9326 Yıl önce
I’ve tried this recipe a few times and it always comes out great! One thing I’ve noticed with my oven is that it takes a bit longer to get good browning on the crust than it does for you. Is there any advantage to trying the convection setting on my oven? How should I adjust temperature/time if I wanted to try it?
@ttabood7462 Yıl önce
I made this yesterday. There's was a scary point when I added everything else to the autolyze and it looked like it wasn't going to come together but it did after the high speed mixing. I made two small loaves and gave one to my neighbor. Everyone involved was amazed!
@garrethoffman2372 Yıl önce
Definitely gonna try following this next time I make Ciabatta! I usually make smaller individual sandwich sized loaves. Got any tips for adjusting the baking time/temp?
@brianusa394 2 yıl önce
You really got me going into baking. I went to Culinary Institute but I never liked baking and today I’m sorry I didn’t pay more attention. Like I’ve said before your Ciabatta recipe worked well for me with some really fantastic bread. I decided to do a take on it and made some French Bread Pizza or should I say Italian Bread Pizza. I made your ciabatta recipe but I made the ciabattas the size of hamburger buns, I split them as you would an English muffin using a fork then I toasted them under a broiler and put a little garlic and olive oil on them with some pizza sauce and Buffalo mozzarella fresh basil oregano then back under the broiler until the cheese just began to brown. This was one of the best pizza take off I ever tasted the nooks and crannies (thank you Thomas) enhanced the bite and it was a pizza party in my mouth. I’ve been asleep in the kitchen for too long thanks for the wake up call.
@BrianLagerstrom 2 yıl önce
Thanks very much for watching and giving this a try
@roxannerayburn6408 Yıl önce
I’ve made a lot of bread over the years but this ciabatta bread has the best crispy crust and rich flavor of all . And that’s with the biga developing for only 6 hours! Next time I’ll let it go the full 24. Can’t wait! Thanks Brian. Next up is the gooey Mac and cheese.
@mikencrew8885 Yıl önce
Man I glad I found this channel. I have a bread making cook book but this really helps me because I’m more of a visual learner. Everything you did was in the cook book but where I had questions you answered by showing me how it’s done. Thank you for that and keep up the good work! 🎉🎉🎉🎉
@barbushfamily Yıl önce
Hi Brian!! I just make Ciabatta for the first time I had to tell you this is the best bread! I love your Technique thank you for that and in my oven I'm making right now the tomato soup and it smells delicious❤️ thanks 😊
@thomaschillemi4464 Yıl önce
Absolute perfection! Thank you Brian for all your great recipes and videos!
@steverobinson9801 Yıl önce
Howdy Bri. I really like this recipe and have had good luck with it. However the texture of the interior of the loaf was soft and didn't have much 'chew.' So I made a pair yesterday using KA Bread Flour instead of AP and it made a huge difference. Lots of denser texture and chew! I didn't adjust any of the other ingredients. Just thought you'd like to know.
@ophliablue 2 yıl önce
Great video!! I’ve said this before on another video, I know I can always count on your bread tutorials. And that lamination thing, really interesting! I would certainly love to do that rather than four more strength building folds separated by 30 minutes each 😂. I can’t wait to try this! ❤️🥖
@teigevlogssometimes 7 aylar önce
Brian, thank you for the recipe I have made it +20 times within the last month. I love sharing it with my friends and family :)
@davemeneo8140 Yıl önce
Hi Brian, I LOVE this Chabitta recipe. I have been trying for longer than I want to admit to get bread like this. I have shared this with dozens of fellow bread lovers and all love it as well. The only thing that does not seem to happen is the crust is not as thick as I would like. It tends to soften as the bread cools. Any suggestions of how to make the thicker and remain after it cools? Thank you!! Dave
@marthar1816 5 aylar önce
We slice and toast ours and love the crunch it develops.
@marypaulsgrove1307 Yıl önce
Thanks so much for a fine, set of clear directions! I've been messing about with ciabatta for a year and this is my very best result. One question - my bottom crust is a little tough - any suggestions?
@mikewilliamson7433 10 aylar önce
I love your vids and they keep me in the kitchen. You’ve walked me through so much that I had no idea I could do
@remwin 11 aylar önce
I just made this as my very first loaf of bread, of any kind. It is incredible! Thank you for the recipe and the great instruction! My house is pretty cold due to the weather, so I worked hard to keep the dough at a normal room temperature and it turned out amazing.
@charlessmith7911 2 yıl önce
Excellent recipe! I’m certainly not a professional at bread recipes. I’m a rank amateur, but, this recipe works. I didn’t get quite the oven spring you had, but I did have a crispy crust and a great crumb. I was very pleased with the results.
@craigbrown1760 8 aylar önce
Thank you for this video. I struggled with high hydration dough until I saw your demonstration. I made this recipe, and it's one of the best breads I've ever had.
@taylorm2333 4 aylar önce
Thank you for this informative video! I’ve never made bread before and with your help, I’m about to bake my first Ciabatta!
@johnpagni3401 Yıl önce
Very time consuming, but worth it! Best tips are the folding of the dough & hot water in the oven. I put in a sponge cake afterwards, when the temperature dropped enough, and it took over an hour to be solid, but still moist. So will use both tips again, but maybe the quicker manual recipe for the bread.
@heiker95 Yıl önce
Man was this a great bake! Plus, the entire process was well worth the wait! My only tip is to cut the dough into more sandwich sized pieces. Thank you for the recipe! The 1 hour pizza recipe also blew me away!
@Violinmatt2 2 yıl önce
I’m in the process of this (almost finished autolyse) I used a scant(?) tablespoon of sourdough starter for the biga and within 12 hours it was over double the height! It will be cool to see the finished bread :)
@BrianLagerstrom 2 yıl önce
Good luck sounds sick!
@Violinmatt2 2 yıl önce
Ooooo it’s done and very red and dark I’m excited to cut it open! Thanks for the recipe :) was less scary than I thought-with the clear instructions-for such a wet dough for the first time
@ntandontenza5714 2 yıl önce
I saw your video yesterday, and just tried making ciabatta today. It was my first time making ciabatta and it turned out fantastically! Thank you so much. Just subscribed🤗
@johncspine2787 Yıl önce
The pizza dough storage boxes are great to tip over baking sheets or rising doughs, you can spritz them with water for a nice humid environment and the thick, food safe plastic insulates and holds their warmth in for great rising..the heavy, cast iron bread ovens work great too.
@poger67 4 aylar önce
Just wanted to pop back and say I just made 2 loaves following this exactly and the whole family agrees it's the best bread we've ever had. I've tried quite a few before and not managed to make a good loaf of bread, but this one turned out unbelievable.
@flynnpollard4049 2 yıl önce
My dude first of all… literally discovered your channel when I was prepping for an all Italian thanksgiving menu with my family and saw this video and went “yep… that’s the one”. Followed your process and it was the best bread I’ve ever made. So thanks for that! What’s the likelihood that you could bang out a quick panettone recipe lmao Cause I’m looking for that level of success again for Christmas but uuuhhh I’m guessing you don’t have time to do that lol Anyway love the stuff you’re doing Love the channel Thanks
@teresaskurkis5362 Yıl önce
This is the third time I’ve made this and it’s perfect every time. Great recipe, genius directions. I thank you, my family thanks you, and everyone I made a loaf for thanks you!!!
@treadstonegaming6574 Yıl önce
Great video, you made it so easy to follow! Also, the way you explained that it can still be good bread even if it doesn't look like the pros made it gave me a lot of confidence. This was my 3rd time ever making bread, well other than cornbread and cookies, and the loaves came out great! However, i did have two problems with the finished bread: 1) the wax paper stuck to the edges of the loaves and 2) the bread did not fully rise. Does anyone have a tip for the wax paper to not stick? I think the bread will rise better if i make it a few more times.
@gkbevi13 Yıl önce
Use parchment instead of wax paper
@g.borgia5100 Yıl önce
No wax paper
@jackelinfuruyama9715 2 yıl önce
I made this for my family and gave some to a friend. They said UNANIMOUSLY--this ciabatta is the best they've ever eaten. Thanks Brian!
@Dharmakaya1969 Yıl önce
It turned out PEFRECTLY!!!!! I have tried many recipes before with lots of failures. But yours worked!! Your instructions are perfect. I didn't get the ultimate crispy crust and the color though, my oven is kind of 'weak', but the holes were amazing. I guess i have to buy that pizza steel soon. Thank you!!
@antipodeanvagabond 11 aylar önce
It worked a treat! I just made two amazing, chewy, airy, holey, springy loaves. I wasn't able to weigh my ingredients, so had to estimate volume, and my two loaves were slightly smaller than yours. I added steam to oven but no foil lid - but my oven is half the size of yours. My first ever ciabatta was perfect!
@mazzyg6186 Yıl önce
Thank you for showing us how to do it without a stand mixer as well! Great video i can’t wait to make it!
@gochello Yıl önce
Awesome content Brian!! Just found your show, made my first ciabatta today and it turned out great. Keep doin you!
@dred007papa Yıl önce
Well Brian, I have been making heavy tuff bread for years. Never liked my bread, it's a real pleasure to finally have produced bakery level bread with air pockets, crispy. The only problem now is, I need to be careful I don't eat too much of it. Thank you so much man, you really made me achieve something great here.
@BrianLagerstrom Yıl önce
Awesome glad it got you where you wanted to be! Thanks for trying it
@marctania2349 2 yıl önce
Dang, Bri. First time making Ciabatta. Followed your technique and recipe. Came out awesome! I only have a small pizza stone and no turkey pan thing...but still rocked it. Thanks.
@ba8501 9 aylar önce
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.
@LoganVega Yıl önce
Okay I spent all day making this, and it was worth every minute! My partner finished nearly a whole loaf!! Super great crust and super great flavor.
@thunderingmangoes 8 aylar önce
Yes haha we started in the afternoon and ended right around midnight lol but so yummy
@nataliiarozhko 8 aylar önce
Thank you so much, this ciabatta is PERFECT. My whole family told this is the best bread I've ever baked so far.
@howardfrancis7469 11 aylar önce
The last couple of recipes I found for ciabatta yielded deeply depressing outcomes - this one nailed it. I didn't stray from any step along the way and came out with one of the best breads I've ever baked.
@florali559 Yıl önce
It works! Thanks, Bri! Probably the most beautiful bread I’ve ever made!
@emacmillen 2 yıl önce
Recently found your channel. Fantastic! I love your videos. Packed with information, zero "fat" in your videos (pun intended), well articulated commentary, high production value, great recipes. Looking forward to more. Keep it up!
@amr8457 11 aylar önce
I've had Ciabatta a few times. Loved it! At any rate this video is on point! Great presentation, humor and end result! Had my mouth watering!
@jacksmith785 Yıl önce
I tried making ciabatta bread from Peter Reinhart's Bread Baker Apprentice book, and while my dough wasn't nearly as well hydrated as I think it was supposed to be (didn't have a dough mixer either), it was still delicious. My only gripe was how long it took to proof, I would spend two thirds of the day to make a bread that would disappear in like half an hour.
@bugpumpermcgee8291 Yıl önce
Just completed this recipe and followed to a T. Came out perfect, and I have minimal baking experience, which speaks volumes about your skill and ability to translate a recipe so average bakers can make tasty things.
@jamiehaynes5457 Yıl önce
I've been baking for years, but my Ciabatta has always been hit or miss. Followed this recipe to the letter and the loaves came out beautifully. I think it was due to the lamination...anyway: thank you!
@joannehelm4432 7 aylar önce
I am not sure if you earn a living as a baker/influencer,I must say you are very well versed in bread making! At 66 years old I still love working with yeast doughs and I’ve learned a great deal from you! Thank you Brian🎉
@DurpMcSchnurp 2 yıl önce
Your bread game is on point and you are so good at explaining the process! Can't wait to try this one out.
@BrianLagerstrom 2 yıl önce
Good luck and thanks
@christopherstrother7069 Yıl önce
I've been thinking about trying my hand at bread baking with a Dutch oven. I just happened upon your vids, and they're the best. I love 'em. Gonna grab my oven today and get started tomorrow. Thx for the inspiration!!
@shortstack4668 Yıl önce
Hey Bri. Loving the content man! I have a question. I’ve been trying out your bread recipes but only been using half the quantities of all ingredients. When I do some strength building folds, my dough never looks like it has as much tension as yours does. Is this because I’m halving the entire recipe?
@barakoxman4951 Yıl önce
If you have an oven like mine, which always has a fan going, I find using a spray bottle with water to spritz the bread periodically during the first part of the baking process helps a lot.
@jgsomers6862 Yıl önce
Thank you so much! I made this bread, and it came out sooo good!
@ryanbarnard934 Yıl önce
Thanks Bri, made this for Christmas eve brunch and it was the clear standout
@Militairee 2 yıl önce
Hi Brian, thanks for sharing this recipe. I've used it now 4 times and got the same results as you. Fantastic recipe! If I was to make the dough a 10% wholewheat how much extra water would you recommend is added? I've read about a bread called Francese which is a 10% wholewheat ciabbatta so wanted to give it a try. Many thanks John 😊
@BrianLagerstrom 2 yıl önce
I would add another 6-8 percent water probably good luck
@kingydaddyfreddie 8 aylar önce
Made these today after 24hr ferment. Absolutely fantastic never had such a simplistic way to explain process. Brilliant, thanks.
@roberthuppe1864 Yıl önce
You are the best out there . Your recipes have changed my family life . I attempted your ciabatta recipe for the first time yesterday . It was successful and the whole family loved it . Big Thanks !
@marthamckeon278 Yıl önce
This is an excellent tutorial, mine had the best flavor I've had yet, and I've tried numerous times, thanks so much!
@yesorno1768 Yıl önce
This recipe is wonderful! My first ciabatta bread that was actually ciabatta bread! Lol I used the stand mixer, I think it's pretty important.
@gnk50kimchi Yıl önce
I have watched several channels for many things but Brian’s instructions are complete and sets a high standard. Food is great. Thanks Brian.
@brianusa394 2 yıl önce
I followed your instructions explicitly and I am happy to say my finished product looked exactly like the 2 loaves you made. I need to get the muscle memory working to do it at the speed you were. The bread was delicious actually it was better that the bread from our local bakery who’s bread is used by all the better restaurants within 50 miles of me. Tomorrow I will try my luck with your Baguettes it seems to be the same except for the addition of the barley malt and a different shaping exercise. Not sure what I’ll make next but you have enough to keep me busy.
@BrianLagerstrom 2 yıl önce
Good luck. Glad this worked for you!
@EVATUBE1 Yıl önce
I have tried many ciabatta recipes over the years and although most were good, this one from Brian Lagerstrom is EXCEPTIONAL! I got the most fluffiest tender tastiest Ciabatta EVER. The tips Brian shared was a game changer.i don't even have a stand mixer. Used my handheld mixer and the dough hook. Also did not use the roasting pan to lock in steam. Nonetheless, came out PERFECT. Cant wait to try more recipes. thank you!!
@EVATUBE1 7 aylar önce
Made it again but halved the recipe as I'm watching my carb intake. Amazing results as always and I baked it on my pizza stone in my countertop convection oven at highest setting 450F with fan on.
@EVATUBE1 6 gün önce
I half this recipe and bake it on my countertop convection oven almost weekly. It is easy and comes out perfect every time. This has also become a lower carb option because it produces a gigantic airy loaf!
@lsdaigle6484 Yıl önce
Tried your recipe and it came out fabulous! Really works well.
@Rosapernambuco Yıl önce
Amo esse Pão..sou apaixonada por pão e como sou chef de cozinha faço receita diversas..obrigado por essas dicas e Brasil manda beijos.
@tomdressing9251 Yıl önce
This is my third recipe to try and make ciabatta -- started last night with the biga, and performed the various steps needed prior to baking this afternoon... they came out of the oven... Perfect Ciabatta!!! No baking steel (just parchment and oven rack tonight)... but one is on order. No cover over the proofed bread as it went into the oven -- but did add lots of steam. Your channel is a blast to watch -- so happy with anything you do! Sadly you're likely a Cardinal's fan, but I'll still watch (says this Cub!!). 😀 Keep up the great work!!!! ❤
@steverobinson9801 Yıl önce
This recipe has turned out really well. I did find that I had to knead the dough in the mixer for 12 to 15 minutes instead of only 5. Also I baked the loaves an additional 5 minutes and probably should have gone 10 or 15. The tops of the loaves also didn't crust up like yours did at 7:59. Still, it's much better than I've ever done before.
@BrianLagerstrom Yıl önce
Flour is pretty variable so I’m glad you made this recipe work with what you have. Thanks for trying
@AndyThornton1 2 yıl önce
Absolutely brilliant. Never had much luck with *insert chefs name here* recipies, but all of your stuff I’ve made has been fantastic. Definitely ciabatta day on Sunday 👌🏻 Next stop sourdough ciabatta maybe? 🤔😉
@BrianLagerstrom 2 yıl önce
Good luck! I hope this works well for you!
@kathychabidon7489 9 aylar önce
I finally tried this and I was very impressed!! Thanks for always sharing and teaching 🙏🏼 I hope you know how appreciated it is 🙏🏼
@MrTorrit 2 aylar önce
Just tried this recipe and it worked brilliantly. It’s now a classic in our home.
@westonlewis379 2 yıl önce
You and Josh Weissman are seriously leveling up every part of my cooking game. Josh got amazing technique in everything, but my word you know bread like no other. Bread master over here.
@Dehangus Yıl önce
Have you seen Kenjis stuff?
@ItsJustLisa Yıl önce
Yup, I’ll absolutely be making this. I need a pizza peel and I’ll find an aluminum turkey pan, but I already have a stone. Now I want ciabatta so badly!
@farmerdan9780 Yıl önce
I'm mid ciabatta now. Loving your very clear video. Packed with clear info. Thanks!
@babst9940 2 yıl önce
Thank you Brian! The ciabatta was a struggle because the dough never came together in the mixer. I persevered… Baked without aluminum hood (didn’t have one) but sprayed water in oven every 3 minutes for 9 minutes. Oven spring was amazing!!!
@sarenhs4535 2 yıl önce
@ceceliagoh1290 2 yıl önce
I had the same experience, I don’t know which steps actually went wrong , can’t do any folding or lamination technique , ended up as trash😢
@TheLivingJon 2 yıl önce
Same here, followed the recipe exactly as written, and at the end of the final mix the dough was pretty much liquid. I ended up adding close to 1/2 cup extra flour, mixed for another 4 minutes and it came together like in the video.
@jaimealtes7134 Yıl önce
Thank you so much. By far one of the best breads I’ve baked for our family.
@nickmeale1957 Yıl önce
The fermentation is key to the great bread and also digestion. I'd be interested to hear thoughts on the rise of gluten sensitivity and 'incorrectly made bread'
@bluebird0283 2 yıl önce
This is a fantastic recipe! I tried it, and the results were spectacular! Thank you so very much! I’ve tried many recipes for this bread from TRshow and have been extremely disappointed. Your instructions are precise, succinct and beautifully illustrated on video- absolutely luv it! Fantastic work! hooked to your channel. Thank you so much ! and Cheers!🥂🇨🇦🥂
@BrianLagerstrom 2 yıl önce
Thanks for using the recipe
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