How to make Ciabatta Bread
Living Culture host Nate Rafn learns how to make ciabatta bread from Stehen Perkins of Cascade Baking Co. in Salem, Oregon. Living Culture is a monthly telev…
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Living Culture host Nate Rafn learns how to make ciabatta bread from Stehen Perkins of Cascade Baking Co. in Salem, Oregon. Living Culture is a monthly telev…
Ok heres the reciepe in weight not volume In a kitchen mixer or by hand at
5pm 9 oz water cool 18 oz all purpose flour 1/8 teaspoon instant yeast
fermipan is a good yeast, no need to proof just put together and mix Mix
with dough hook about 5 minutes if very stiff finish by hand but back in
bowl cover with plastic wrap let sit in a cool 65F place till 9 am about 15
hours mix with dough hook for 1 minute so dough grabs hook add 1 and 1/2
teasponn instant yeast 1 and 3/4 teasp salt, continued
theunbrat
August 26, 2014 at 4:11 am
Slowly add 1/2 cup cool water, a tablespoon at a time down the side of bowl
about 5 minutes when all water is absorbed mix on #3 for 10 minutes it
should be very soupy Cover bowl with palstic wrap and allow to proof 2
hours Pour onto well floured board, shape into loaf by sqeezing and rolling
(see other videos for demontration place in well floured cloth and wrap
with cloth allow to proof 1 hour, roll from cloth to well floured peel so
it is upside down slide onto stone or preheated sheet pan
theunbrat
August 26, 2014 at 4:21 am
whats the recipe???? amount of ingredients?
Carlosmontanezsurger
August 26, 2014 at 4:39 am
Did you really just take the bread out of the oven and put it directly into
the paper bag?! Ruined.
Daniel Fogg
August 26, 2014 at 5:35 am
I am no expert but the crust doesn’t look good and crum looks rubbery.
acularp
August 26, 2014 at 5:39 am
nice crum . not a fan of rosemary in bread but whatever floats your boat.
Ben Shin
August 26, 2014 at 5:39 am
also the stone should be preheated in oven at 455f bake about 20 minutes
Some important notes This is a long cool fermentation(which gives it the
great flavor) with a vey stiff dough to begin with, also called a biga
using a floured dough docker will make it easier to work with turning it
upside down before putting it in oven will help with the big holes
questions? ask away adding the second water is the most diffucult part just
add slowly
theunbrat
August 26, 2014 at 6:27 am
hello good morning! I’m looking for a perfect time ciabatta, and finally I
see! be possible to provide me the recipe? thank you would know thanks
Maria Ferrer
August 26, 2014 at 6:46 am
nice!!!
britishknigth20
August 26, 2014 at 7:45 am
guess the camera man needed to go out too 😛
retno p
August 26, 2014 at 8:40 am
he didnt close the door :O
Zachary Taylor
August 26, 2014 at 9:26 am
I’d about kill for the actual proportions involved.
madwilliamflint
August 26, 2014 at 10:06 am
Just now eating homemade ciabatta with salt and olive oil. grrreatt…
trollkors78
August 26, 2014 at 10:10 am