How to Make Ciabatta Bread from scratch – No Bread Machine Required!

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Fresh Ciabatta Bread – No Bread Machine Required!

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25 Responses to How to Make Ciabatta Bread from scratch – No Bread Machine Required!

  1. A detailed tutorial, but the baking techniques have many problems. The
    bread is too dense to be called a ciabatta. Their should be much more and
    bigger hollows inside.

    Zhexiong Hu
    April 26, 2014 at 9:56 am
    Reply

  2. why did you not proof the yeast?

    sheatheman
    April 26, 2014 at 10:44 am
    Reply

  3. 4 bucks is not rip off! they have to make profit! 

    frantahouska
    April 26, 2014 at 10:54 am
    Reply

  4. “it’s made with love”… tell that to the bread as you are whacking it with
    your palms! ha

    towert7
    April 26, 2014 at 11:34 am
    Reply

  5. Very nice loaf Caitlin. For those that asked: There is no need to proof the
    yeast anymore. That was done ages ago to prove that the yeast was still
    alive but modern store bought that is within its expiration date is so
    reliable that you don’t need to waste any rising power by proofing the
    yeast. Salt does not instantly kill yeast, the reason its commonly thought
    to do so is because that is the instruction from bread machine
    manufacturers (to separate the salt and yeast) because they will sit it
    contact with each other for many hours overnight and then the yeast could
    be damaged. For this type of recipe thee is no damage from the short
    contact between the salt and the yeast. Its definitely much better to weigh
    all your ingredients, especially the flour which is every easily compacted
    and will throw off your baking. All the bakers now weigh their ingredients
    all the time. Always wait before cutting your loaves to allow the internal
    steam to dissipate naturally. You’ll get a better crust and you will not
    get any gooey parts inside. I usually let it stand for two hours after
    baking, some talented bakers will late theirs stand overnight before
    cutting into it. These rustic artisan loaves should always have very sticky
    gooey doughs, thats what give stye great final outcome, so if yours in not
    sticky then it could be that you have too much flour so weigh al your
    ingredients and do not add more flour as you are working with it.

    Billy Bob
    April 26, 2014 at 12:19 pm
    Reply

  6. Thank you so so much for showing us on you-tube how to make this beautiful
    bread. I love this bread so much, I just couldn’t afford to buy & eat
    anymore every day. I always wanted to learn how to make this bread. I will
    definitely try making me one. I never knew, making Ciabatta was so easy.
    Good Job!

    Hatice Kursat
    April 26, 2014 at 12:56 pm
    Reply

  7. add up your electric or gas used to make this and it only cost you 8 bucks
    a loaf!

    Denise Steixner
    April 26, 2014 at 1:26 pm
    Reply

  8. thank youuuuuuuuuuuuu so good!!!!!

    Viamny Ponce Azcona
    April 26, 2014 at 1:27 pm
    Reply

  9. I know this will taste good because I bake bread regularly, and the
    ingredients are fine (although you can get by with less yeast).

    But… GOOD GRIEF!!!

    Horrendously bad technique. Just terrible. What’s that center section look
    like???

    But, as I said, it’s gonna taste good anyway. Screw the stupid technique
    that results in an embarrassing loaf. :(

    Jon Doe
    April 26, 2014 at 2:01 pm
    Reply

  10. Your bread would rise substantially more if you hadn’t put the yeast
    directly on top of the salt. Salt kills yeast on contact.

    john1212333333333333
    April 26, 2014 at 2:25 pm
    Reply

  11. we love this bread,its so good! try making it. yum

    Patricia Williams
    April 26, 2014 at 2:59 pm
    Reply

  12. Thanks, I will try to do it :)

    Sava Ivanov
    April 26, 2014 at 3:08 pm
    Reply

  13. Poor technique, and invest in a food scale, to produce consistent baked
    goods. Measuring flour by volume versus by weight can be the difference
    between dry, just right, or soggy bread.

    cooolathanlife
    April 26, 2014 at 3:40 pm
    Reply

  14. I have tried making several loaves and every time I let it cool off before
    I cut into it. When I cut into the loaf, the inside is still gooey – the
    outside is nice and brown. I’ve even tried lowering the temp and cooking it
    longer – same thing. what am I doing wrong?

    Billy Shannon
    April 26, 2014 at 3:54 pm
    Reply

  15. lovely one! thanks my Dear. i will make a ciabatta right now lol

    Adriano carrijo
    April 26, 2014 at 4:42 pm
    Reply

  16. YEAAA NO HUMAN HAIR IN YOUR BREAD <3

    Vivian surname
    April 26, 2014 at 4:47 pm
    Reply

  17. She cut a small slice lol

    Mark Kwong
    April 26, 2014 at 5:34 pm
    Reply

  18. Hey Caitlin, where did you get a customised cutting board?

    Moonrise
    April 26, 2014 at 6:34 pm
    Reply

  19. Yummy!

    Phil Gaughf
    April 26, 2014 at 6:52 pm
    Reply

  20. Mine wasn’t very sticky, so I hope it comes out ok. :( 

    Sasha Pham
    April 26, 2014 at 7:36 pm
    Reply

  21. Awesome for sure i am going to try this

    Scootr l
    April 26, 2014 at 7:43 pm
    Reply

  22. stfu. you talk too damn much. shut up and bake

    roxme1996
    April 26, 2014 at 8:25 pm
    Reply

  23. Great video and some fantastic looking bread!

    James Bradford
    April 26, 2014 at 8:32 pm
    Reply

  24. argue based on quality and health not on cost, you just spent 3hrs
    kneeding, cooking, cleaning, buying ingredients, costs of utensils, costs
    of electricity etc to save $4? How much is your time worth? I make $22 p/a
    at my job, i make bread for love not to save on costs you tight a**

    Thanks for the recipe though, nice work

    Joe Black
    April 26, 2014 at 9:04 pm
    Reply

  25. nice technique , i have made ciabatta very well , my dough is alot stickier
    and i only let it rise twice , without alotof folding , but i would like to
    try it this way

    joe orefice
    April 26, 2014 at 9:26 pm
    Reply

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