How to Make No-Knead Ciabatta Bread – Amazing Italian Bread
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I’m doing really great thanks to this recipe the 5 Star Czar Chef John has thoughtfully shared. How can something so simple be so 5 Star? Well, watch the rest of his videos and get your answers. Thank me later.
Hi Chef John! I’m so happy to have tried this recipe. I followed all the steps but noticed that when baking it did not rise as much as your final product on this video. Any advice on the cause and what I have to do? It still was delicious, but just want to give it that little extra 😉
I made my first loaf of yeast bread since 1972. It was whole wheat, and, because I made it in a preheated Dutch oven at 475 degrees, and it was the first time using the oven (new apt), the smoke alarm went off…at 5am, three times. I finally turned in the fan and opened the window. Anyway, my friend, who asked me to bring the bread over, then tells me whole wheat bread is too heavy for him to eat. Ok, now that I’ve got the bugs out of the system, I’ll make this gorgeous ciabatta bread.
Anyone try to have dough rise faster in an instant pot? I'd love to know how to shorten the time. Please tag me if you know how to or have done that with the details. TIA
Want to just make a sponge and let that sponge rise for half an hour then mix in the rest of your ingredients and let it rest for like 6 hours? Pour gently out of the bowl directly into the pan and form. Same thing less time. But I dig your measurements.
tried it three times so far and I can't flip it without some sort of disaster. Always the moments between proofing and baking that are most difficult to me
When my sister goes to visit friends she likes me to bring along a Chef John recipe hostess gift T y Chef. This loaf seems very versatile so I'm going to start practicing.
Love 💕 this recipe and Chef John- made this several years ago first time. Problem is- it’s so easy and soooo good- hard not to eat too much when it’s right out of the oven with nothing else but REAL butter (preferably Irish)!! As always- Enjoy! And Chef John- you always sound sexy- cold or not!😉Want to add – this loaf I’m making now is still rising, but I made it with 100% semolina flour from Italy and I want to see if it will make a difference. I have a friend who has to be totally gluten-free and this is the only flour she can eat because flour in the USA is GMO and has too much gluten but she can eat this flour. I’ll let you know how it turns out in a couple of hours.!😊
Something really funny…. my dough looked like yours, but I thought it was supposed to be thicker to cut🫣. Now I see, it was ready to be baked😂. My 2nd time trying to make dough. I froze two parts, until I can find a remedy for the loose dough😵💫. Now what…🤭
Trying it since yesterday, about to bake it. I substituted All Purpose Flour with Gluten-Free (3 cups) & Almond (1 cup) Flour for a New Recipe on MyKookinChannel… 🤞🏾
Fantastic 💃🏾 Crispy outside, soft inside. Taste good. Needed a little more salt. I ate a piece with butter. Hubby likes it, too. This was Gluten-Free. I'll try regular now. Thanks🏆👍🏾
I noticed you didnt add any flour to the dough but left it sticky. I did work a little flour into it and it backfired. Any additional flour to make the dough more workable results in a harder, thicker crust.
43 Comments
Check out the recipe: https://www.allrecipes.com/Recipe/256997/Chef-Johns-No-Knead-Ciabatta/
Thanks for this recipe Chef John. We have been watching your videos and enjoying. Just had a go at making and it turned out perfectly. So easy!!
Hello Chef John. What is the amount of flour and water, in grams? Thanks.
This IS in fact AMAZING!
I’m doing really great thanks to this recipe the 5 Star Czar Chef John has thoughtfully shared. How can something so simple be so 5 Star? Well, watch the rest of his videos and get your answers. Thank me later.
Thanks for the butter on bread tip, who would have thought!
Beautiful !! Easy – peasy , no streching no folding !! Looks and
Tastes fantastic . Thank You !!👌
In my family, who settled in Pennsylvania from Ireland, the end of the bread is called the humbo.
Nobody has mentioned to put a container with water under the bread
Hi Chef John! I’m so happy to have tried this recipe. I followed all the steps but noticed that when baking it did not rise as much as your final product on this video. Any advice on the cause and what I have to do? It still was delicious, but just want to give it that little extra 😉
Can you let it proof over the 18hrs if not able to continue at that time?
We call it the “butt’” at our house
I made my first loaf of yeast bread since 1972. It was whole wheat, and, because I made it in a preheated Dutch oven at 475 degrees, and it was the first time using the oven (new apt), the smoke alarm went off…at 5am, three times. I finally turned in the fan and opened the window.
Anyway, my friend, who asked me to bring the bread over, then tells me whole wheat bread is too heavy for him to eat.
Ok, now that I’ve got the bugs out of the system, I’ll make this gorgeous ciabatta bread.
Anyone try to have dough rise faster in an instant pot? I'd love to know how to shorten the time. Please tag me if you know how to or have done that with the details. TIA
Wow! This vid is old.
excellent ty
Awesome
💐💐💐💐💐
I just made the dough and set it aside for tomorrow. This is my 2nd loaf of this and it is awesome. Thank you Chef John!
In the middle of making this, waiting the 18 hours is the hardest part so far! Really looking forward to eating it…..
yummmmmmmmmmmm
butter and vegemite 🥰
Want to just make a sponge and let that sponge rise for half an hour then mix in the rest of your ingredients and let it rest for like 6 hours? Pour gently out of the bowl directly into the pan and form. Same thing less time. But I dig your measurements.
😂😂😂😂
i tell you mine was really looking like one of those italian slippers all right lol
Man I’ve never made bread a day in my life but this was simple, easy, and DELICIOUS!
Cantos means corners; far end or extremities.
tried it three times so far and I can't flip it without some sort of disaster. Always the moments between proofing and baking that are most difficult to me
When my sister goes to visit friends she likes me to bring along a Chef John recipe hostess gift T y Chef. This loaf seems very versatile so I'm going to start practicing.
Can I use all purpose flour instead of bread flour
I'm doing great, thanks for asking!
Love 💕 this recipe and Chef John- made this several years ago first time. Problem is- it’s so easy and soooo good- hard not to eat too much when it’s right out of the oven with nothing else but REAL butter (preferably Irish)!! As always- Enjoy! And Chef John- you always sound sexy- cold or not!😉Want to add – this loaf I’m making now is still rising, but I made it with 100% semolina flour from Italy and I want to see if it will make a difference. I have a friend who has to be totally gluten-free and this is the only flour she can eat because flour in the USA is GMO and has too much gluten but she can eat this flour. I’ll let you know how it turns out in a couple of hours.!😊
Nothing, whats ciabatta with you?
Something really funny…. my dough looked like yours, but I thought it was supposed to be thicker to cut🫣. Now I see, it was ready to be baked😂. My 2nd time trying to make dough. I froze two parts, until I can find a remedy for the loose dough😵💫. Now what…🤭
Trying it since yesterday, about to bake it. I substituted All Purpose Flour with Gluten-Free (3 cups) & Almond (1 cup) Flour for a New Recipe on MyKookinChannel… 🤞🏾
Fantastic 💃🏾 Crispy outside, soft inside. Taste good. Needed a little more salt. I ate a piece with butter. Hubby likes it, too. This was Gluten-Free. I'll try regular now. Thanks🏆👍🏾
Great recipe🏆👍🏾
BUTTER? on BREAD? Are you insane ? 😂 Looks great 😊
Con dotz means with dots but I don't know how that relates to bread.
Love this recipe as well as all of your other ones Chef John……however……a 65 degree room temp in Oklahoma…..in July? 🙂
This is the best recipe of ciabatta I've found on YT.
Really simple and it worked in the first try.
Thanks a lot, Chef John!
This is the best video and recipe. The butter on bread blew my mind. Never heard of that before 🤯
no metric measurements??
what is warm water? room temp, 110 ??
I noticed you didnt add any flour to the dough but left it sticky. I did work a little flour into it and it backfired. Any additional flour to make the dough more workable results in a harder, thicker crust.