This video is all about how to make a homemade, super crusty bakery-style Ciabatta with as little yeast as possible and only 4 ingredients. It is fresh, flavorful and surprisingly easy!
A lot of people asked me about this recipe, so I decided to upload this video because it makes it much easier to explain.
The secret of this bread is the little amount of yeast, the stretching part and the long resting time.
90% of the work is hands-off, so sit back and wait for your dough to become a delicious italian Original!
This recipe is inspired by Lutz Geißler whose amazing recipes brought me the passion for bread
11 Comments
Danke, sehr detailliert und liebevoll gemacht 😊
Super Video! 🙂 Kann man die 24- Stunden-Wartezeit verkürzen, indem man mehr Hefe nimmt?
Echt gut gemacht, Respekt. Wer hier den Daumen senkt, muss dumm wie Brot sein…
Congratulations on the excellent ciabatta bread. I would like to know if the 24 hours of fermentation and creasing of the dough are at room temperature and what to do if in summer the room temperature reaches 28-30 degrees Celsius. How many times do we have to make folds of the dough during the 24 hours? Thanks for the info.
Can't stand these musical videos without lyrics.
I like the cozy feel of this video, perfect lighting setting too. Great job… Btw, I love Ciabatta… I'm making it right now, been proofing for 18 hrs, love freshly baked Ciabatta for our tapas night this weekend.
I am going to try this. I am fed up with overly-complicated ciabatta recipes that don’t work!!! 😤This looks simple and sensible!! 😅
I note you have only posted two videos. I hope you post more! 😁
Does the original recipe for ciabatta use any oil?
Wie verändert sich das Rezept wenn man die doppelte Menge haben möchte – alles mal zwei? Vielen Dank.
Hi, I used all purpose flour and at first the dough looked the same as yours, but after resting for about 8h it became much more liquid and not at all stretchy and firm… what did I do wrong? Is it ok to add more flour now?
Is there a written recipe???