Few things are better than homemade bread, and this no-knead ciabatta bread recipe is no exception. Hailing from northern Italy, this rustic, chewy, airy bread with a crisp, golden brown crust requires no special skills or tools to make. You just need the secret ingredient: Time. Allowing the dough plenty of time to rise will pay off with loaves or rolls that have the perfect texture and flavor.
RECIPE: https://preppykitchen.com/ciabatta-bread/
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45 Comments
I’m definitely going to make this! My downfall is BREAD. I was wondering could you make a rustic honey sunflower bread? I love the easy and simplicity of your recipes. Thanks for sharing! ❤ 🥖
Now I need some bread and butter! 😊
Oooh. Love this. Can yoy do focaccia bread next? Or soon?
My favorite bread! Thank you John, for the detailed video. It looks wonderful.
gonna try this; I tried your artisan sourdough bread and it came out perfect! big thanks; also can you share your brand preference for kitchen scales – what are your top 3 brands I can choose from? help thanks and blessings
I enjoy ciabatta but that's way too much work for me. I'll stick to store bought. Maybe once I retire I'll revisit this.
This look like way too much work for me! But it turned out amazing looking. Wish you lived next-door!
I love love ciabatta bread. It is so easy to make. I love doing the Ciabatta art on my dough… using herbs peppers etc.. form beautiful designs. So many to view on youtube. John you should do some art for us??
How did you manage a shaggy dough with 82% hydration?! 😳 It should have been a sticky mess.
Very Virgo slap and folds, i gotta say, lol.
I agree with that scale thing. I made those almond flour bagel bites and my dough was really sticky and then I found out that the amount of almond flour in my cup was not enough because it was so fluffy. This is why i commented that a recipe that calls for a "cup of cheese" is not always the right way to word a recipe because if the cheese is all shredded, it's not actually a cup because it's fluffed up. Recipes need to state the exact ounces or grams unless it's a liquid.
Video starts: Oh, I love Ciabatta I'm making this tonight…fast forward 3 minutes into the video, oh heck no I do not have 2 days to make 6 Ciabatta rolls. 😑😑😑😑
Ciabatta is probably my favourite bread. So glad you created a recipe on it. It looks perfect!
Yum!❤
That looks absolutely amazing and so beautiful!! Thanks for sharing your expertise! 😍
This requires a great deal of patience!
Love this bread, but too much work, and prep takes way to long
Takes toooooo long 4 me man thats alot o time and work🎉🎉🎉
Hey, new baker here, just popping in to say that your recipes are the most reliable I’ve come across. Whenever I want to make something or try something new, I go through your site. There are things I want to bake but I can’t unless it’s on your page because no one else is as reliable. Honestly, thank you! If anyone knows of another reliable website/channel lmk because I’m trying to bake more.
A lot of time invested in this recipe
What I really need to know is if I can whisk whisk whisk the flour, yeast and warm water. Please advise.
Great video, love your channel! By the by, isn’t that preferment called a “biga”?
Please keep up the great work and content ❤😊👏👏
Don't put yeast in direct contact with salt! It kills the yeast!
I wonder if this can be grilled/oven-cooked?
If I want to substitute the bread flour with APF, does it use the same measurement of 120g?
Unrelated to this recipe, but would you happen to have a chocolate raspberry coulis recipe with a ganache and chocolate cake? It started as a SITP joke but this one woman's cake looked SO GOOD but she isn't or hasn't posted her recipe. Would you happen to have a recipe or recipes I could Frankenstein to make it?
I’ve got some Italian GF flour (it’s de-glutenised wheat), so I’ll give this a go, as nice bread is something I’ve missed terribly since being diagnosed with coeliac disease – especially crusty bread.
Thank you John💕
Hello sir, its look so tasty, I’ll try it later. Can you please make a video about crème brûlée recipe? 9:44
You have explained everything so well, I always look forward to your videos
I'm watching friend it look so easy when you doing it I'm following your steps many thanks friend God bless your family really appreciated 👏
My 6 year olds frame of reference for a long time ago is "back in the 80's" so this recipe would be an old world recipe for him.
This time of year, that bread would be great with garden tomatoes, salt/pepper, olive oil, and mayo. Or straight-up BLT.
This recipe takes too long time 😢we have to wait roughly 1 1/2 day
could you show us sour dough next? I always wanted to try but i can't get it to work
So perfect 😮 love your recipes❤
Looks great. But at what temp are you resting the dough? But at what temp are you resting the dough? I have a proofing box since my kitchen runs a bit cooler. Thank you
These breads would be great to bring in a decorative basket to a housewarming party or if you are someone's dinner guest.
I gotta make this ciabatta 🥖
Can't we just do it in a stand mixer
I recommend adding the olive oil to the water while whisking-in. That will eliminate those yellow olive-oil-flour chunks.
I wish I could make it, but I’m craving some. 😢
Thanks I will try this look delicious ❤
Nice!
I would like to see a sourdough ciabatta recipe that keeps the classic airy, open crumb and chewy crust while using your starter instead of commercial yeast.
I think this guy is a pole smoker but man he can cook.
What is the difference with ‘bread flour’ and ordinary plain flour or self rising flour ? Hi from Greece