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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41 Comments
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
Nice.
Dam this process is loooong, but I will try it
too many steps.
I hate cooking videos that use salt…yeah, all of them. Should I assume that because you never said "Kosher" that I should use regular, table salt for this recipe ?
I’m so glad I found your channel!
Looks awesome!
Wow that's too much work 😅
I am a lazy baker and I love a mix, wait, stretch n fold dough! Perfect for lazy people like me! Thanks Chef!
Highly recommended content.
Made this bread today (prepped the dough and put it in the fridge yesterday before finishing the final steps this morning). My dough looked much wetter than John’s so I wasn’t sure how it would turn out. I’m pleased to report that it was incredible. Crispy crust with a moist inside and beautiful air holes. My bread-loving husband was in heaven. My advice to anyone making this…TRUST THE PROCESS! If you follow John’s steps exactly, your bread will turn out perfectly. Thank you for another wonderful recipe!!
I shall do this RIGHT NOW! Let’s see if I can impress the mother in law tomorrow 🤔
After making bread for a decade now the "SECRET" to bread making is to let the dough take all the time it needs. Your environment (heat and humidity), along with how much yeast you started with, set the pace. If you rush it you will get an inferior result. Also, you really do need to use a stone or steel to get the oven pop. An inverted cast iron skillet or griddle can do the trick if you have one large enough.
The slower and longer the fermentation the more complex the flavor you'll get too. You can pop this recipe into the fridge after adding the last of the flour and do a stretch and fold per day (or every fer hours for the first day or two) for a couple of days (so you get in 4-6 total) then leave it in the fridge for 4-7 days total and get amazingly enhanced flavor.
Well well well
Did you just say that tiramisu is not Italian?
Looks amazing! And I was just telling my Italian father that ciabatta isn’t ancient – it’s decades younger than he is. Your “stretch and fold” cadence gives “bend and snap” vibes lol (for the kids: it’s from the iconic 2001 movie Legally Blonde). Making this tonight to have for breakfast tomorrow. 😋
Brilliant from start to finish.
This is next level.
Is the process same with sourdough?
So much fun to watch.
Is Chibatta good for diabetics?
This is how you do YouTube right.
Can anyone answer this question: Why use a sponge but not a poolish? Just wondering.
This should go viral.
What a labor of love! For the Art that this is… major respect given
Effort is 100%
Soundtrack please???? It sounds very mysterious….
This bread is worth the extra work. Absolutely beautiful and delicious. Best texture for sandwich rolls.
Always a pleasure to watch.
Great content!
Made the bread last week, everyone loved it, thank you for that easy and delicious recipe
Seeks new idea of bread.. looks crespy bread.
Nice
Seems that you’re compressing the dough too much during the stretch and folding
2:47 all "traditional Italian cuisine" is an illusion. All the "traditional" recipes around were invented in the last 100 years max
Remake the Dulce de leche cake
You're so good!! thank you for your greats videos
Can I use this dough as pizza dough?