Stonebaked Ciabatta Bread: The quick n easy version

How to make 2 Stonebaked Ciabatta loaves at home, the easy version, step by step instructions, from start to finish. The best Ciabatta bread you’ll ever taste.
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The longer Ciabatta version https://youtu.be/D9ZvlKQmm6M
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hello again my name’s John i’m a retired cook from the northeast of England in the UK and welcome to another bread video in today’s recipe I’m going to show you how to make an easy but professional standard stone baked chapata bread right at home it’s a simple recipe that doesn’t take too long and the results are absolutely delicious i make this bread every week myself and once you’ve tried it a couple of times I think you’ll feel confident in making it too you really can’t get bread this good in any shops and to make this bread even more appealing this is a no need recipe you can see the ingredients list and full written method for this recipe on the recipe page on the channel’s website and the link to that page and lots more is in the description box under the video just find and click on the word more and that’ll give you access to all the relative links for this video including our website store products okay let’s get on with this outstanding chapata bread recipe i’ll start by making up the dough to a large bowl add your room temperature water it’s around 21 Celsius that’s 70 fah and always use your digital scale set to grams when measuring your water guys measuring jokes are notoriously inaccurate and you need to get this right and now you can add the white bread flour to the bowl bread flour is always best but you can at a push use plain or allpurpose flour too time to add the salt and by the way there’s only four ingredients in this recipe water flour salt and yeast amazing and last to go in is the yeast just sprinkle it over the flour this is a brand new tin just opened so I know it’s good okay using my trusty wooden spoon handle I’ll bring it all together i often get asked “Why do you use the spoon handle John?” It’s simply because it cuts through the heavy dough a lot easier than the fat end of the spoon [Music] once most of the dough is together switch to your bowl scraper make sure you scrape all that flour from the sides of the bowl keep folding until there are no more dry pockets of flour left cover the bowl i like to use my shower cups for this job these are available on the website if you’re interested now let that proof for 45 minutes this is one of three or four proofs in the bowl but I’ll explain more about that as we go right time’s up on that first proof all you have to do now is to stretch and fold the dough over itself four times and to prevent it sticking to make sure your hand is wet just stretch the dough up and over itself like so now do that four times in total around the bowl now cover the bowl again and let it proof for another 45 minutes [Music] once that second proof is up do exactly the same again stretch and fold four times and if you want to get a bit more adventurous here’s an alternative method you could use just lift the whole lot and fold it that way don’t forget to keep your hands wet once folded you need to proof for a third time it’s this stretch fold and proofing time that gives this bread its amazing taste and texture personally I like to do the stretch and fold procedure four times it makes a big difference to the finished bread and I’ll show you the results of both versions when I do the taste test at the end of the video right while I’m waiting for that final fourth proofing I’ll give my worktop a good dusting with flour okay time’s up on that fine art proof remove the cover and your dough should be well risen at this point now without disturbing it take it to your flowered worktop and carefully turn the bowl over and let it release itself from the bowl be patient it will eventually come out once it’s on the bench give it a good dusting with flour now using your bench scraper gently coax the dough into a rectangle shape if any part starts sticking to the scraper just dust it with a little flour as you go and a very quick mention to the channel’s Patreon PayPal and Super Thankorters i’ll do the name splash and shout out a little later in the video once you’re happy with the shape cut it straight down the middle of the rectangle forming two loaves [Music] now you can gently tidy up the loaves with your scraper right for filming purposes I need to position mine to the back of the bench so I can get my peel in the shot and if you don’t know what a peel is I’m going to show you in a moment right I like to keep my work area tidy so I’ll clean up any excess flour okay I’m just going to let these proof on the bench no need for a cloth couch in this recipe loosely cover the loaves with a dry lightweight cloth now let them rise for 20 minutes before going any further preheat your oven to 210° C that’s 410 fah or gas mark 7 and this is the stone I’ll be baking mine on i actually bought this one on Amazon UK i’ll leave a link in the description box below and if you haven’t got a baking stone don’t worry you can use an upside down cookie or baking sheet instead you’ll also need a pan of hot water placed at the bottom of your oven this will make your chabata extra crispy now this is a peel and it’s used to transport delicate breads into the oven i’ll leave a link below to where I got this one to prevent the dough from sticking to the peel dust it with semolina or ordinary flour or you can cover your peel with parchment paper just slide the whole lot onto your baking stone right onto the part everyone seems to be terrified of and that’s getting the dough onto the peel in one piece because this recipe is sitting on a hard surface it’s dead easy just be confident just using two scrapers pick it up and transfer it like this like I said dead easy okay first open the oven door now slide the two loaves onto the hot stone or upturned cookie sheet if that’s what you’re using now quickly get the door shut and there you go they’re in now set your timer for 20 minutes and while those wonderful loaves are baking I hope you don’t mind if I give my brand new fifth recipe book a quick shout out this latest release features 12 all new bread recipes not found in any of my previous four books along with even more recipes for air fryers pies cakes and desserts the book also includes interactive elements such as QR codes linking directly to step-by-step video tutorials for each recipe i think you’re going to love it we’re starting with a limited supply so get your orders in early guys okay time’s up on these wonderful chapatas time to use the peel again this time to get them out of the oven and they look fantastic not to mention that mouthwatering aroma that’s drifting through the house at the moment now if these are a little light in color for you you can simply bake them for a little longer but these are perfect for us not much we can do with them at the moment i’ll let them cool on a wire rack and when I come back I’ll let you see how we did can’t wait for this one okay time to cut one open and show you the inside the crust of the bread is thin but still nice and crispy and just look at that interior the large open almost transparent and shiny crumb is exactly what most people associate with a good chapata right I’ll have a quick clean up and get a couple of shots for the thumbnail and I’ll be back in a second okay as I mentioned earlier in the video I’ll show you the difference between four 45minut proofs and three 45minute proofs now this loaf is the four stretch and fold version of the bread and you can see it has that awesome open classic chapata crumb and this one is the three stretch and fold example and you can clearly see there is a difference this one has a slightly smaller crumb and this one is absolutely perfect for sandwiches either way they’re both fantastic breads my favorite is this classic version and it’s even better if you proof it overnight in the fridge check out my long version of this wonderful bread link in the description as you can see it has a wonderful stretchy texture and a quick taste and just as I knew it would be it has an absolutely amazing flavor and that’s why this bread is one of the most popular breads on the planet so I hope you try this quicker and simpler version of chapata bread and if I could get my other hand in the shot I’d give it a double thumbs up and as mentioned earlier in the video here is the latest list of my Patreon PayPal and super thank you button supporters and they are Christian Dachchow Windsplit Aaron Hana4271 Vickyan Painting with Oils Levvenia Rollinsson Mr big Malt and Jensen K 3250 thanks very much guys i really do appreciate all that you do in supporting the channel well thank you again for watching please like share comment and subscribe by hitting the circle above if you do subscribe activate the bell icon next to the subscribe button on my channel page and by doing that you’ll be automatically notified every time I upload a new video and in the meantime here’s a few of my other videos and playlists that you may want to watch so until the next time be safe in your kitchen and bye for now