So I've been selling 48-50+ 800 ish gram loaves a week, Wednesday and Friday since mid November. I sold bread at a farmers market before I became a father about 15 years ago. I've been a full time stay at home dad for 3 years. I haven't been able to work due to depression/ptsd. I'm making a little over $1000 a month gross on 3 sourdough products. This is hugely due to watching your videos and being re-inspired to bake. My bread sells out within a few hours usually and people pre-order their loaves from the local deli that does smoked meats of all varieties on birch wood fire and hickory chips. I have no idea how to say thank you for sharing such immense knowledge. I'm gonna buy a hoodie too but legitimately thank you. People love my bread, my son loaves everything about the whole scenario. He's 8. Huge love from Canada.
From a little arithmetic, you are charging around $2.50/loaf. Proof charges around $8.00/loaf. You are undervaluing your work. I know you need to get established but anything under $4/loaf is too little.
@@skapurThank you :) but I sell my loaves for five bucks each to the store and they sell for six. When I have my own storefront I will sell for six :). My batches are basically 20 kg. I make 8-9 800 g loaves x 3 different types. So I sell about 24-26 loaves twice a week. Just over $250 a week basically. :) Just baking with a normal electric home oven. I can do 3 loaves at a time with a baking rate of about 4 loaves per hour. I bake them in an upside down baking sheet in the middle rack with stainless hotel pans on the bottom rack I dump boiling water in when loading it.
hey man, thats cool, ive also started baking bread at home, only sourdough, its all prep-orders and im about 50 loafs a week now.....i want to bring it further so this guys videos are great.
@@skapur i charge €4 a loaf. I also this you are under charging espeically in canada as it so expnsive there, nothing in the shops is under a 5 dollar :)
Master class charges a ton of money and here’s John just giving away wisdom for free. I don’t even bake with sourdough but John has been BY FAR the best most impactful resource as I’ve improved my bread baking.
He explains so well. He speaks and I can understand. To help others with little techniques to achieve and healthy. He will be blessed by God. Love ❤️ it!
Loved this video. I am a 75 year old man, that loves to bake sourdough, and this video is SO interesting! What a interesting and dedicated young man. (Whatever your name is.) I just found this channels this day. This is so Cool! You can feel the dedication and love in his telling of his story. Thank you very much, sir!
Mate, I do ciabatta every day, and we work with bakery yeast, so we don't realty have that time to make it that even. If someone complains, we simply say it is hand made. It happens. 40 ciabatta should take us 10 min max to cut and place in the trays. But to be honest, it's quite pleasant to see you being able to make with that level of perfection. Take care! Thx for sharing yours experiences! Edit: if you use parchment paper underneath, you do not need semolina flour. Edit 2: next week I will sent you, via Instagram DM, a picture of mine. But we cut them after the final proof, straight to the oven. And the roller pin doesn't get even close to it!
You really do hold yourself to a high standard, especially in light of the fact that you are catering to people who don't value the same final product! That bread looks scrumptious and I would be thrilled to have a sandwich made with this ciabatta everyday.
What a gifted teacher John is. It’s like he articulates every thought that goes into his process. So educational! I think this is the 4th time I’ve watched this and since I have grown as a baker since the first time, I keep learning new details that I missed in my inexperience before. Thank you John!
as an italian professional sourdough baker usually i love to watch your recepies ,and try to emulate them to the best of my abilities, but this time i think you still have a lot to change, you dont rolll out ciabatta dough (NEVER) and it is a travesty seeing them baked in the rotor oven, we always bake them on the stone- oven it makes a world of difference. in my bakery we make the dough and let it rest a whole day before forming them and letting them leaven again. im not criticising you im sure theyre still delicious. Edit: i only saw now that this is an experiment, sorry haha
Thank you! I’m excited to try your edits! This is a bread that still intimidates me. Please feel free to write me directly if you have any specific tips I can try the next time I do this bread. I would really love to execute ciabatta at the same level as we execute croissants.
@Schuettelbrotmitspeck similar to you I am also learning a lot from Jon and his home bakery and I would also be very interested in learning from you how to make such uniform ciabattas Jon is working hard to produce without having to use a roller pin. Would you be so kind in posting your process to TH-cam or any blog you may have share the link? I do thank you in advance and I am sure many more wannabe bakers will do as well. Best regards from Spain.
Oh my god who's gonna watch a 2 hour video?? I will of course. Just want to say that you insipre me so much, in every aspect, not just bread baking (which I am huge fan now).
Hi John, as part of the stretching process try dimpling the surface with your finger tips to even out the fermentation gas bubbles. This technique is similar to the way you would dimple foccacia before baking
I love watching you wax philosophical and make bread at the same time. This is heaven. Plus, you admit fear of the Ciabatta. I could watch this every day. Thank you 🙏.
Dude. I can listen to you and your philosophy of bread and the whole process for hours. Unfortunately sometimes it's on in the background with my kiddos running around but it's very insightful. Thank you for sharing. I'm in Cali but my friend moved to Gilbert and he and his wife love your breads. ✌🏼
Thank you!!! My husband & I suffered for so long with gas & bloating, I thought we were gluten intolerant! Accidentally discovered that the very first batch of sourdough I made, we didn't get upset stomach!!! We have a hard time dealing with commercial yeast!!! Now I have done donuts, biscuits, waffles & pancakes & we are happy!!! You are the FIRST person to describe a similar reaction to commercial yeast!!!
@@ProofBread interesting, I will look into it a bit more. Thank you so much! I have been making sourdough bread for almost 4 years now & am still learning! It would be so great to bake with you and learn even more.
I love this guy he has a great way of teaching and story telling and his passion is infectious so nice to see such a great small business doing the right thing in every aspect hats off to you and your family & team 5⭐⭐⭐⭐⭐
I fist saw this channel when they had a few thousand subscribers. I sent it to my friend with the caption “just in case you want to watch a hipster wax poetic about sourdough for an hour.”
I am not a master baker or anything even close but I have done lots and lots of Ciabatta. I found that I finally scaled my recipes to fit on a full size sheet pan after bulk fermenting and folding. It took some scaling to get a perfect fit but, I turn it out on a floured full sheet pan, let it relax and then work it to the pan. I get a fixed size sheet of dough and my rolling pin is longer than the pan is wide in both directions so evening out the sheet is pretty easy and surprisingly, I do not get much reflex out of the dough at all when it's finally cut.
I tried looking at your personal page & only see welding videos😂😂. Are you able to share your recipe for a cookie sheet size pan of ciabatta rolls?? That would be awesome if you have the time. Thx In Advance!
This is by far the best site about making sourdough.I started 1 year ago with baking and i can always learn new things on your site.Keep up the good work .
I love how confident his grasp of a topic is, regardless if it's baking related or not. Incredible individual. Almost feels like its a loss for him to be baking bread.... almost.
Wow the amount of love,dedication and knowledge that goes into one of his loaves is so heartwarming . His passion shows and I hope he reaches “his “ nirvana which is his perfect loaf.
I’m not sure what miracle brought me to your channel, but I’m grateful! 2 hrs passed in the blink of an eye. Can hardly wait to get back to AZ so I can order your bread!
Can't believe i watched a 2hr video on TH-cam but I couldn't turn it off. Thanks for the info! As a home baker that bakes for friends this helped me think about baking on a larger scale 🤔. Thank you for sharing all this info!!
I just have been watching this while doing some catching up on stuff on the computer! It just realized this is a 2hr video and it’s ¾ over! It just flows away and I never noticed the Osage of time! Like every video you and your team make, it’s immersive! You’ve become my next door neighbour and I live in Manitoba! (Yup, the Italians bought their flour at a special price after the war from Manitoba.)
Hi I also self taught myself to make bread starting with ciabatta bread in a wood fired brick oven I made my self, I made my bread at my organic free holding and sold our organic bread and vegetables here in Gibraltar, at the time I used mainly fresh bakers yeast and all organic flours milled locally in Spain. But only played with sourdough, (now I have sort of retired and only make around 10 sourdough breads by hand a couple of times a week, although orders keep going up!) as far as ciabatta is concerned I would make the Bigga the night before, no autolyse, then the next day add the remaining flour water oil yeast and salt, with very cold water and mix slow to incorporate the mix but then at least ten minutes on high speed, the dough needs to be slapping against the side of the mixer! The more you can work your dough the better, this would then ferment till doubled in size, be tipped out by inverting the container on the table with flour and semolina mix but it would hold its shape, then be cut slightly stretched and placed on the tray and left to proof for 15 minutes only! slid onto the peel and straight on the stone to bake for around 30 minutes, I use olive oil with strong intensity, (a darker oil,) it gives the flavour that is needed, The true recipe as I understand uses 00 flour or pasta flour as it's also known, it's not that high in gluten but very fine milled, we didn't have that option, as we only bought local organic ingredients with 100km, I would like to make ciabatta again but without a stand mixer its not going to be worth while, I think if I made an 80% hydration sourdough with a higher percentage of starter I can basically get the same results, so that's the direction I'm going in, I'll let you know how I get on.😊 I added this edit the next day, in the realisation that the reason I started on the ciabatta was due to the fact I didn't have a mixer! and have somehow got confused with our baguette mix. I will be doing an 80% hydration mix and including a higher starter percentage.
Thank you for helping me power through staying up through the night to finish this deadline I'm coming up against. These baking videos are the perfect concentration fuel.
Your videos are a treaty on bread making/ how to be one step ahead of variables that keep changing. There is even a philosophical quality to them. They are a clear testimony that the mystery existing in all things (like in bread making) is not achievable by any rule but can only be glimpsed by making those things to their full extent (errors included); and also that, communicating that same mystery (in this case, to us) cannot be done directly but only by dissecting down to the tiniest of details that very process of making. These videos join both movements in one single effort. Good job!
This video is very inspiring as always. I do not know if I will ever try selling products on any type of scale but I appreciate you sharing this process. I am almost exactly 1 year from the time I began experimenting with my first sourdough starter. There has been a lot of improvement from my first loaf and my cinnamon rolls are requested by coworkers often. Thanks for the continued inspiration. If I ever find myself in your area I will for sure purchase your products. Thanks again.
there are many ways to arrive at the right end result but when somebody so perfectly documents and relays their methods and experiences to others as concisely and fully their video then it makes theirs the best way and you sir have achieved the best way i've seen to make sourdough ciabatta in video format to date, so much so there is a ton of info ppl can carry over to baking in general if they watch this several times with the intent to learn
John, I love your commentary of when how and when in detail extremely there is so much to learn. I just love the way you go about jumping topics how to do what not to do. You are the foundation in schooling people like me that love sourdough I am extremely thankful that I found you on TH-cam. I watch you all the time and I will continue to watch, God bless see you next time😊
I really like your videos. It's a pleasure to watch you at work and learn about your bakery. I like to bake sourdough ciabatta and our Italian friend really likes them. First of all, the name Ciabatta means "slipper" because of its shape. Your shaping of the dough is extremely time-consuming and takes away the typical rustic look and looseness of the crumb from the ciabatta. The ciabatta should be shaped by weight - similar to your sourdoughbread. My recipe is: 400 grams of flour (type 550), 300 grams of water (75% hydration), 20 grams of olive oil, 8 grams of sea salt, 90 grams of leaven. I make an autolysis dough with 260 grams of water and the flour. Let this rest for 30 minutes. Then I add the sourdough, salt and oil to the dough, knead it in the machine, add the rest of the water. After the window test I do 4 rounds of stretch and fold every 30 minutes, then let the dough rest for 2 hours and then put it in the refrigerator for overnight proof. In the morning I take the dough out, pull it into a square on a surface floured with (rye flour) and fold the dough. I let this dough pillow rest for 10 minutes and divide it into two pieces. I take the dough piece in both hands, pull it gently to a "slipper" and let it rise for 30 minutes. Then it is baked on a very hot pizza stone with steam (20 minutes), then 20 minutes without steam. You can also shape the pieces smaller (like rolls), but always shape them loosely. Greetings from southern Germany - Bettina
Hi John, As a home baker for many years now I just discovered your channel one week ago and ever since enjoying tutorials from you (and your team) and the detailed explanations opening up my mind for issues I could not resolve or clarify myself when preparing and scoring dough and/or baking. Thank you so much for that. As you ask in this ciabata test tutorial for tips and tricks given the time it was posted I guess you already gathered a load of good advise and suggestions . Nevertheless I would like to share with you my version/recepi. Little tip with ciabata always think "less is more"! Last but not least, the signature of a good ciabata s/b (somewhat) irregular as the italian word "ciabata" means "slipper". All the best and stay safe Eileene (Netherlands) ❤🧡💛💚💙💜 Ciabata Flour 1 kg 100% Water 800ml 80% Dry yeast 1/2 teaspoon = 1 g = 1% (4 g fresh), sourdough starter ?g Salt 20g 2% Olive oil 60 ml*= 55.2 g* Your autolyse method Mix water and flower and autolyse for at least 1 hour and add levain and salt as by your preference. Or My method Mix everything except the olive oil. Autolyse 1-4 hrs rT 3-5x stretch and fold 20' min bench rest Add olive oil and again 3-5x stretch and fold 20' min bench rest Place the dough o/n in the refrigerator. Next day remove from refrigerator and let stand at rT for 1 hour Place the dough on an oiled plate and let it rest for 3 min. Spread carefully with oiled hands 30 min proof 30C and 30% humidity uncovered Fold with floured hands in 3 ( tour simple) Sprinkle plenty of semolina or flour on another plate Place the dough on top and sprinkle generously with semolina 30' proof 30C and 30% humidity uncovered Invert the plate over onto a floured counter Divide into (equal 😉) pieces and place dough pieces on a baking tray and let rise for another 20 ' at rT or 30 C Preheat oven to maximum Bake at 180C 16' or until nicely browned Let cool on a rack * Olive oil has a specific gravity of 0.92 g/cm3. That means that 100ml of olive oil would weigh 92 grams. 10ml of olive oil therefore weighs 9.2 grams.
This is mazing....... Im an X. Chef and was always amazed at baking with yeast....used to spend my 30 min breaks at the bakers behind the restaurant when I was a 16 yr old apprentice...... Just got back into making bread at home and tried ciabatta first...... So glad to hear that even the pros struggle LOL...... Learned soo much here , the techniques, science , explanation just AMZAING. thankyoiu 😍
John, For open structure pass on your rolling pin leveling. I would also space out the finish doughs on the sheet pans.Lastly raise the temp to 550F.Great channel. Keep up the mission.
YOU ARE A VERY HUMBLE PERSON THAT MAKE YOU AND INCREDIBLE TEACHER, I'M LEARNING FROM YOU TO BE RESILIANCE WITH MY NEW BAKERY BUSINESS LIKE YOU, WITH ZERO EXPERIENCE. GOD BLESS YOU.
Hi Guys, love your channel and your videos, i have taken so many tips from you and my bread in our micro bakery has gone from good to epic! Ciabatta has always been my crux bread, one day good one day bad. I agree with a comment below, never to roll the dough, instead of rolling the dough i gently massage it on the table into the square I need and then portion from that. I find by being as gentle with the dough as possible and not disturbing the bubble structure I get the open crumb you were looking for. Also bake them on the stone!!! I also mix and ferment out the fridge for about 5 hours and then about 10 hours in the bucket in the fridge.Keep up the video’s!!
I am only a home baker, but as an another comment mentions, never roll out your dough! Appart from that, here in Spain (or in Italy too as far as I know) it is typically done with a 12-16h biga (activated with yeast or instead, about 1% of sourdough). Hope this helps!
Haha! Ciabatta was the very first thing I learned to bake (cook even) just because I liked it so much. It was a bit of a challenge but I really feel I learned so much from it so quickly that it really gave me a head start when I started expanding my horizons a bit. Low hydration doughs were such a breeze. This was only 4 months ago and it totally made me fall in love with bread baking so much I'm soon starting my first job in the field! I still make ciabatta multiple times a week
This was a wonderful video. Best two hours I have spent outside my own bakery in a long time! I live just down the street from Central Milling and use a couple of their flours for my pound cakes. They are a great company. And yes, I also spent a whole year perfecting my pound cake recipes! It was so worth it!
We have a home bakery (two ovens) in Monterey, California, with a number of retail outlets carrying our "Monterey Sourdough". Making around 65 loaves a day. So much of what you say rings so true to me. We were 7 days a week for a few years. Recently, after having established our brand Pure Bake as an honest artisan bread, and after customers calling our bread "legendary", we finally cut back to 5 days a week, then to 4 days a week. A hit to the income but a big boost to mental and physical health. We still work 4 day a week for the boss, our sourdough, but now have a little more time for gardening or napping! Expanding, as you did, to a real kitchen not in the home, remains a real option. We know we could double our 7 day a week volume. It's just a matter of do we want to make the move. Thanks for your very informative, and thoughtful, videos!
The way you speak is hypnotic, i'm learning bread making and i'm just listening to you speak all day while I work, you could start a cult and you would have a following on billions :D Thank you very much for all your knowledge sharing.
I am a newbie on sourdough, (the right way). I am getting used to working with a wetter dough. Each loaf is better than the last. Thanks for sharing your wisdom and knowledge!
Hey! This is my process, Of course there are similarities, but I hope something here helps.... I make a 12 hour poolish (100% hydration) with 40% of the flour (I guess for you that could be having Henrietta be that 40% of the flour), then do an autolyse for 20 minutes with the rest (total is an 80% hydration). Heat the oven to 500˚F with steam. I only incorporate things and then do more of a squeezing of the dough as a way to mix it. At the end of each folding period (every 40 min), spread it out by poking it with my wet finger tips, as far far to the corners of the container as it will go. I spritz it a few times after right after I've cut it into it's separate loaves, before that final proof, and spritz again just before putting it into the oven (baking temp of 428˚F). And then I try not to eat it right away.
I was scrolling through the comments and was hoping someone would mention a poolish. I rate its the only true way to make Ciabatta. From all my time making this bread its always down to the quality of the poolish that results in how airy/pockety the bread is.
@@matthewvanderwesthuizen162 I can't take credit; this is how I learnt to make it. But yeah, the poolish is key and needs to be good and bubbly. I find the poking and squishing techniques also seem to beef up the bubbles for that nice airy/pockety crumb.
I just want to say I've baked brioche I've baked sourdough I've also baked ancient grain bread with no flour and lots of nuts and flax seed. However TO THE 54 HATERS ON THIS VIDEO COMING FROM A HUGE FAN YOU SHOULD TAKE YOUR THUMBS DOWN AND TRASH IT RESPECTFULLY DISRESPECTFULLY. DUE TO THE FACT THAT THIS CHANNEL LET ALONE THIS VIDEO IS SUPER CALMING SUPER INFORMATIVE AND SUPER ENTICING. NOW BACK TO MORE HAPPY THOUGHTS THANKS TO THIS VIDEO I WILL BE BAKING MY FIRST CIABATTA BREAD AT 6AM IN MY HOME DIRECTLY IN THE BRONX OF NYC !! SO KEEP UP THE FANTASTIC WORK FROM YOUR FERMENTED FAN .... OH I ALSO GOT MY BLACK CLASSIC PROOF PEEL HOODIE AND I WORE IT TODAY OUTSIDE INTO THE CRAZY NYC RAINY WEATHER 6/14/2021. LOVE YA GUYS LOADS LUV YA MUCHO MANGO !!!!!!!!!!!! TOODLES
John, you have to start monetizing your channel!! I don't think there is a single person who has watched one of your videos and would be unhappy if you did. There are plenty of people who probably aren't in a position to donate to your gofundme campaign but would love to contribute in some form. Watching a couple of adds during your videos would give them that opportunity .
This is one the most amazing video you have ever posted. It's technical, romantic and personal. Thanks for sharing that. With regard to the Ciabatta itself, how about removing oil altogether? Ciabatta in Italy is actually made without oil in the most of the bakeries. I'm not sure what percentage oil is in your formula, but in such an high idration dough it might interfere with gluten structure (especially if added at an early stage) and also increase the costs of your product unnecessarily. Also, I recommend you check out the formula by Piergiorgio Giorilli, the father of modern baking in Italy. He uses a 100% biga dough, which I understand is away from your sourdough approach but might still give you some interesting results. If you are interested in it, I'd be happy to share a translation of its recipe from one of its books. Keep up the good work, and please keep sharing beautiful videos like this one!
@@Brenplatts Sure thing! Biga is made with a 380W flour, adding a 0,5% of rye flour and a 0,5% of whole wheat flour, 45% water, 1% yeast, 20-24 hours at 18 celsius degrees. Very roughly mixed, it will look like small pieces of dough, not a proper "ball" of dough. Then: biga, 75% water, 0,3% yeast, 1% powder of malt, 2% salt. Mix almost everything, except the salt (will be added halfway during the mixing), and 20% of the water, which will be added very slowly during the second half of the mixing. Let it rest for 35-40 mins. Put the dough on the table, and cut your ciabatte as you wish, spraying flour on both sides. Let it rest for 35-40 mins. Bake at 250 celsius degree with steam. Be careful: very hydrated and sticky dough!
I can't thank you enough for this presentation! You've inserted so many tips on everything from starters, mixers, scaling, tools, ovens, proofers, flours, and even how you all share your workspaces, and you've done it in a way that shares your frustrations and successes in such a humble way. Keep teaching us! I tried making ciabatta rolls (yeasted) months ago and ran away scared after the first go round. I was wondering if we could replace our commercially produced product for use in our cafe's breakfast sandwiches because of the inconsistent sizing and inferior crumb and flavor, but it could never have been cost efficient at our level of production. Recently, with a little more research, and a lot more patience, I tried again. By the third batch, the handling is improving, the dough is better, and the shapes are more consistent. I knew there had to be a video out there that showed production on a commercial scale and thankfully I stumbled on this one. Using the tips you've shared, we'll be taking our sourdough starter, Josh, on a new journey this week. Thanks again- so so much!
Congrats on 100k subscribers. I've been following this channel from the start and it really helped me get more into baking, I started making Soudough Loafs this winter and they are already turning out beautiful. This channel has given me alot of tips and a better understanding of baking overall much love from Sweden
That's so awesome!!!! Would love to do that too. Something about baking, the smell of fresh bread in the air and smiles on the faces of those who eat it!!!😊
I love your channel and videos and I know this may sound a little cruel or unfair but I was seriously considering working towards starting a micro sourdough bakery but after your comments, and they are very fair, I have choose not to. I am very happy that you are honest about your business and how hard it can be and you have probably saved me thousands of hours and dollars at something that although I may be a passion for me, I am not strong enough to give my personal life too. I didn't take your comments as negative but on the contrary, very valuable. I will continue to watch your videos and be be a happy home baker. Your journey has been very inspirational.
One thing that I struggle the most with working as a baker right now is that I work for a pretty large company, we produce about 8/9k pieces of bread everyday, so you can't really spend much time on each dough that you make to make it as good as you can because of time limitations. It functions more like a factory rather than a bakery and the people that work here are more concerned about leaving as early as possible than following the process of each dough with the care that it requieres. Hopefully one day I can shift to a real bakery like yours! Thank you for these videos! :)
I don't know about the traditional process, but I would ditch the rolling pin to preserve nice bubbles. If it makes the sizes considerably inconsistent, just sell by weight. You can give average price of one roll on the label, but weigh for exact amount.
I absolutely love your videos thank you. I’ve had digestive and intestinal problems I mean not little problems, but big problems for most of my life. I now just turned 60 and just before my birthday I ended up in the hospital it was so bad. Now every single thing I eat that has any wheat in it whatsoever from bread to waffles is sourdough overnight ferment. It is one of the things I’ve had to do that has really changed my life and I love doing it so it’s a win-win😃. I try to stay away from processed packaged foods anyway and now I absolutely have to. Two of my favorite things to make are sourdough biscuits and sourdough pasta oh and let’s not forget my sourdough banana bread which is fermenting now 😁. I want to try now to make overnight Fermented Ciabatta bread. So of course I’m watching your video first😍. Thanks for making these amazing videos where we really learn so much and have things explain to us in ways that there’s never been before. Great job only wish I lived closer to you to come into your shop and buy some of yours too🤗👏🏼👏🏼👏🏼
Hello I am a bread baker from NJ. I lived and worked in NYC . When I worked at Sullivan Street Bakery (Jim Lacey) we didn’t touch the Ciabatta too much. It was a hybrid ( SD and Yeast). We just shaped it by cutting ( without weighing) and knocking some of the air out. Like a squeeze. Cutting long ways and pinching the size with forefinger and thumb.
Omg This is a Real Master Class, you are amazing i spend 2 hours of My Life watching, well done Son.... you are Great... Thank u, and hello from West Palm Beach Florida... / Costa Rica ..
I personally loved your way of teaching, those little nuisances of bread making & baking felt very important advices that one can give, learned a lot from your video, do's & don't as well, yes the ciabatta outcome was not as expected, it came with very little alveoli with uneven distribution, but that's part & parcel of the experiment which you attempted, still got to say that it was one of the most satisfying learning experience from a TH-cam videos. Thanks a lot for uploading this gem of a knowledge.
Big thanks for sharing so transparently your experience! About ciabatta generally it is known that the first fermentation phase is the main one and that the second rise it is more a relaxation phase. In a sourdough ciabatta things work the same : you should get a better bulk fermation, even if that means to reduce your sourdough starter for a longer fermentation before the cold retard proofing. That means that the second rise, before baking, would be shorter and it also means you need to work with smaller batches of dough in order to deflate and manipulate less the dough in your dividing process.
I had the exact same problems when I started my own small bakery, I gave up on Ciabatta for over a year now. Every time I would make it the final crumb structure would NEVER be consistent! I did however get my best results from turning my dough onto a well floured table, cutting into desired shape without expelling any gasses that were built up. I would place them onto my wooden peels with lots of semolina and bake immediately in an oven at 250oc with lots of steam. I love your videos and seeing your progression, I can relate to a lot of your problems as I have gone through the same issues just on a much smaller scale. Thanks for all your content. Let me know if you would like any photos of my Ciabatta processes as it might be something you can get an idea from? 👍
HI I'm an electrician - you can also look in to a single to three phase inverter - basically converts single phase to DC then inverters it to 3 phases (the current on the single phase will roughly be 3 time higher than the 3 phase output.) otherwise get 3 phases installed in your house - less kit to maintain and go wrong.
Just an amazing video! No wonder ciabatta is expensive - I had no idea. You are so generous in sharing your talent and knowledge and quest to get a product up to your high standards. Wish I could try some... Good luck in your new home. 🙏🏻🐾🦘👍 I loved what you said about bread/flour/GF-bread, especially as half my family are Coeliacs so really can't eat gluten, but so many others who have issues with (white) bread probably do so on account of how it is made and the general industrial processes employed - and that just doesn't go for bread - if you saw the manufacturing processes employed in making your easy meals, I don't think you'd be so keen to devour! Keep on baking - you're on to a winner!
I wish you were near me! I grew up living directly across the street from a local Polish bakery. Mmmm. They baked bread at night. It was so yummy smelling we couldnt sleep. Drove my dad nuts. And the birthday cakes. O my! Miss that house.
We used to shape each individual ciabatta at a bakery I used to be employed at. Shaping it by stitching as if you were Shaping a country loaf. Once you have a tight little cylinder, using knife hands ✋️ use a chopping motion to seal the right and left side of the bread. It should leave you with what looks like a t tiny dough pillow you can fit in the palm of your hands. It takes a while to get it down because of how wet the dough is
I am using an Austrian recipe with 77% hydration, 5.5% rye and W700 wheat flour. It’s originally a yeast based recipe, but can be converted into sourdough approach with great results.
Thank you on a new education on ciabatta bread, I love to eat it but I would never think to create it. I’m new a baking bread but love handling the dough.
I loved your videos. I wish you were in Canada,as I'm thinking the postage from Arizona to Ontario would be disheartening. Your passion is truly an art in itself. Thank you kindly for sharing it with us. n
Hi Jonathan, Italian fan here! First of all the bread looks great, just wanted to say that ciabatta means slipper in italian and that comes from the shape, which is more rectangular than yours, you don't find square ciabatte very often here. Other than that, much love and good look with all of your amazing new projects!
This guy is great. Very detail love it. Works very hard have so much respect for his work. I enjoy watching his videos much much success to him and his team. I only wish I could taste his finish product. Well done John.
In my machine shop, I got a rotary phase converter. That is simply a 220 volt motor that runs a three phase generator. This ran the whole shop, but I had to be sure the rotary phase converter had a higher rating of horse power than the equipment. I discovered the lathe would not run on the highest rpm because matched the same horse power of the phase converter to the lathe rating. Due to inefficiencies, you would need more horse power from the phase converter to power my lathe. However, once that phase converter was started, everything ran fine. A solid state, non-rotary phase converter does not make a true sine wave of current compared to the rotary style, so there is a loss of power and energy from that style of phase converter as well.
Whenever I'm baking bread, I like to autolyse. But based on what you said, I mostly did it wrong, as I often let the mixture sit for 20-24 /hours/ instead of 20-30 minutes.. But now at least I understand why I often got a flatter bread instead of a fluffier one. A really good tasting (as it's counted as preferment, right?), but flat bread. :-) Thanks for this piece of info! I always love to learn new stuff.
Watched the first 15 min in bed this morning, skipped checking my work email. Went to work (scientist, biology) and watched 4 or five times 5-10 minutes during incubations (“proofing” stem cells, kind off). Then watched 20 min over lunch and a bit during an online meeting on the side. Now watched the rest at home and feel I should watch it again.Also a “baker”: 2 loafs a week max.
Thanks so much for all the info and cool tips and tricks. I am busy perfecting sour dough rolls for my food truck. The crust is my biggest issue for the reasons you discussed. Overall ive used so many of your lessons, The biggest one being staying calm and confident in sticky situations:) Bout to try honey on one of my rested buns, peace out
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So I've been selling 48-50+ 800 ish gram loaves a week, Wednesday and Friday since mid November. I sold bread at a farmers market before I became a father about 15 years ago. I've been a full time stay at home dad for 3 years. I haven't been able to work due to depression/ptsd. I'm making a little over $1000 a month gross on 3 sourdough products. This is hugely due to watching your videos and being re-inspired to bake. My bread sells out within a few hours usually and people pre-order their loaves from the local deli that does smoked meats of all varieties on birch wood fire and hickory chips.
I have no idea how to say thank you for sharing such immense knowledge. I'm gonna buy a hoodie too but legitimately thank you. People love my bread, my son loaves everything about the whole scenario. He's 8.
Huge love from Canada.
From a little arithmetic, you are charging around $2.50/loaf. Proof charges around $8.00/loaf. You are undervaluing your work. I know you need to get established but anything under $4/loaf is too little.
@@skapurThank you :) but I sell my loaves for five bucks each to the store and they sell for six. When I have my own storefront I will sell for six :). My batches are basically 20 kg. I make 8-9 800 g loaves x 3 different types. So I sell about 24-26 loaves twice a week. Just over $250 a week basically. :)
Just baking with a normal electric home oven. I can do 3 loaves at a time with a baking rate of about 4 loaves per hour. I bake them in an upside down baking sheet in the middle rack with stainless hotel pans on the bottom rack I dump boiling water in when loading it.
hey man, thats cool, ive also started baking bread at home, only sourdough, its all prep-orders and im about 50 loafs a week now.....i want to bring it further so this guys videos are great.
@@skapur i charge €4 a loaf. I also this you are under charging espeically in canada as it so expnsive there, nothing in the shops is under a 5 dollar :)
@@SabongiRobert cool!! I figured there were more of us lol
Master class charges a ton of money and here’s John just giving away wisdom for free. I don’t even bake with sourdough but John has been BY FAR the best most impactful resource as I’ve improved my bread baking.
He explains so well. He speaks and I can understand. To help others with little techniques to achieve and healthy. He will be blessed by God. Love ❤️ it!
Loved this video. I am a 75 year old man, that loves to bake sourdough, and this video is SO interesting! What a interesting and dedicated young man. (Whatever your name is.) I just found this channels this day. This is so Cool! You can feel the dedication and love in his telling of his story. Thank you very much, sir!
Mate, I do ciabatta every day, and we work with bakery yeast, so we don't realty have that time to make it that even. If someone complains, we simply say it is hand made. It happens. 40 ciabatta should take us 10 min max to cut and place in the trays. But to be honest, it's quite pleasant to see you being able to make with that level of perfection. Take care! Thx for sharing yours experiences!
Edit: if you use parchment paper underneath, you do not need semolina flour.
Edit 2: next week I will sent you, via Instagram DM, a picture of mine. But we cut them after the final proof, straight to the oven. And the roller pin doesn't get even close to it!
You really do hold yourself to a high standard, especially in light of the fact that you are catering to people who don't value the same final product! That bread looks scrumptious and I would be thrilled to have a sandwich made with this ciabatta everyday.
What a gifted teacher John is. It’s like he articulates every thought that goes into his process. So educational! I think this is the 4th time I’ve watched this and since I have grown as a baker since the first time, I keep learning new details that I missed in my inexperience before. Thank you John!
as an italian professional sourdough baker usually i love to watch your recepies ,and try to emulate them to the best of my abilities, but this time i think you still have a lot to change, you dont rolll out ciabatta dough (NEVER) and it is a travesty seeing them baked in the rotor oven, we always bake them on the stone- oven it makes a world of difference. in my bakery we make the dough and let it rest a whole day before forming them and letting them leaven again. im not criticising you im sure theyre still delicious.
Edit: i only saw now that this is an experiment, sorry haha
Thank you! I’m excited to try your edits! This is a bread that still intimidates me. Please feel free to write me directly if you have any specific tips I can try the next time I do this bread. I would really love to execute ciabatta at the same level as we execute croissants.
@@ProofBread the least i could do is give you back a little bit of the things you have teached me! i would love to give you some tips!
@@Derdadortiwo is your bakery in Germany? and if yes where? I would like to try your ciabatta!!!
@Schuettelbrotmitspeck similar to you I am also learning a lot from Jon and his home bakery and I would also be very interested in learning from you how to make such uniform ciabattas Jon is working hard to produce without having to use a roller pin. Would you be so kind in posting your process to TH-cam or any blog you may have share the link? I do thank you in advance and I am sure many more wannabe bakers will do as well. Best regards from Spain.
@@naxos7 well he says he is italian, and looking at the german name I would guess he‘s from Südtirol :D
Oh my god who's gonna watch a 2 hour video?? I will of course.
Just want to say that you insipre me so much, in every aspect, not just bread baking (which I am huge fan now).
My favourite channel on TH-cam, I love your passion and knowledge and how humble you are
Am I crazy or is John's constant explanations of proof bread better than anything that Marvel is putting out on Disney plus right now
I mean they did spend two WHOLE episodes set in a 50's sitcom with no explanation... so yeah much better!
Two completely different things.
Like comparing apples and quinoa.
I wonder if he talks like this about intercourse
Yes this man gives a great explanation. I am a bread baker on the East coast and wish I could bake with this man. Good job Proof bread!
im all in for these 2 hour videos, i watch them while making bread in my micro bakery, thanks a lot!
Me too.❤
Hi John, as part of the stretching process try dimpling the surface with your finger tips to even out the fermentation gas bubbles. This technique is similar to the way you would dimple foccacia before baking
I love watching you wax philosophical and make bread at the same time. This is heaven. Plus, you admit fear of the Ciabatta. I could watch this every day. Thank you 🙏.
Dude. I can listen to you and your philosophy of bread and the whole process for hours. Unfortunately sometimes it's on in the background with my kiddos running around but it's very insightful. Thank you for sharing. I'm in Cali but my friend moved to Gilbert and he and his wife love your breads. ✌🏼
the little smile and way he said he opened the oven to show us "im doing it for you guys, I just wanted you to see" 🥺
Thank you!!! My husband & I suffered for so long with gas & bloating, I thought we were gluten intolerant! Accidentally discovered that the very first batch of sourdough I made, we didn't get upset stomach!!! We have a hard time dealing with commercial yeast!!! Now I have done donuts, biscuits, waffles & pancakes & we are happy!!! You are the FIRST person to describe a similar reaction to commercial yeast!!!
Quick note that yeast itself isn’t the problem, but rather the speed that yeast creates.
@@ProofBread interesting, I will look into it a bit more. Thank you so much! I have been making sourdough bread for almost 4 years now & am still learning! It would be so great to bake with you and learn even more.
I love this guy he has a great way of teaching and story telling and his passion is infectious so nice to see such a great small business doing the right thing in every aspect hats off to you and your family & team 5⭐⭐⭐⭐⭐
I fist saw this channel when they had a few thousand subscribers. I sent it to my friend with the caption “just in case you want to watch a hipster wax poetic about sourdough for an hour.”
I agree. He is a good manager.
I am not a master baker or anything even close but I have done lots and lots of Ciabatta. I found that I finally scaled my recipes to fit on a full size sheet pan after bulk fermenting and folding. It took some scaling to get a perfect fit but, I turn it out on a floured full sheet pan, let it relax and then work it to the pan. I get a fixed size sheet of dough and my rolling pin is longer than the pan is wide in both directions so evening out the sheet is pretty easy and surprisingly, I do not get much reflex out of the dough at all when it's finally cut.
I tried looking at your personal page & only see welding videos😂😂. Are you able to share your recipe for a cookie sheet size pan of ciabatta rolls?? That would be awesome if you have the time. Thx In Advance!
This is by far the best site about making sourdough.I started 1 year ago with baking and i can always learn new things on your site.Keep up the good work .
I love how confident his grasp of a topic is, regardless if it's baking related or not. Incredible individual. Almost feels like its a loss for him to be baking bread.... almost.
Love watching in the background that butter get flattened 😍
You deserve so much more views, your channel is truly incredible. You should definitely come to France, we need you there !
Wow the amount of love,dedication and knowledge that goes into one of his loaves is so heartwarming . His passion shows and I hope he reaches “his “ nirvana which is his perfect loaf.
I’m not sure what miracle brought me to your channel, but I’m grateful! 2 hrs passed in the blink of an eye. Can hardly wait to get back to AZ so I can order your bread!
Can't believe i watched a 2hr video on TH-cam but I couldn't turn it off. Thanks for the info! As a home baker that bakes for friends this helped me think about baking on a larger scale 🤔. Thank you for sharing all this info!!
Congratulations tp more than 100k subscribers in less than ONE year!!!
All the best from 🇩🇪!!!
It’s so nice watching a guy who is so into what he’s all about - it’s his thing.
I just have been watching this while doing some catching up on stuff on the computer! It just realized this is a 2hr video and it’s ¾ over! It just flows away and I never noticed the Osage of time! Like every video you and your team make, it’s immersive! You’ve become my next door neighbour and I live in Manitoba! (Yup, the Italians bought their flour at a special price after the war from Manitoba.)
Hi I also self taught myself to make bread starting with ciabatta bread in a wood fired brick oven I made my self, I made my bread at my organic free holding and sold our organic bread and vegetables here in Gibraltar, at the time I used mainly fresh bakers yeast and all organic flours milled locally in Spain. But only played with sourdough, (now I have sort of retired and only make around 10 sourdough breads by hand a couple of times a week, although orders keep going up!) as far as ciabatta is concerned I would make the Bigga the night before, no autolyse, then the next day add the remaining flour water oil yeast and salt, with very cold water and mix slow to incorporate the mix but then at least ten minutes on high speed, the dough needs to be slapping against the side of the mixer! The more you can work your dough the better, this would then ferment till doubled in size, be tipped out by inverting the container on the table with flour and semolina mix but it would hold its shape, then be cut slightly stretched and placed on the tray and left to proof for 15 minutes only! slid onto the peel and straight on the stone to bake for around 30 minutes,
I use olive oil with strong intensity, (a darker oil,) it gives the flavour that is needed,
The true recipe as I understand uses 00 flour or pasta flour as it's also known, it's not that high in gluten but very fine milled, we didn't have that option, as we only bought local organic ingredients with 100km,
I would like to make ciabatta again but without a stand mixer its not going to be worth while, I think if I made an 80% hydration sourdough with a higher percentage of starter I can basically get the same results, so that's the direction I'm going in, I'll let you know how I get on.😊
I added this edit the next day, in the realisation that the reason I started on the ciabatta was due to the fact I didn't have a mixer! and have somehow got confused with our baguette mix.
I will be doing an 80% hydration mix and including a higher starter percentage.
This did not feel like 2 hour. I love this way too much.
Thank you for helping me power through staying up through the night to finish this deadline I'm coming up against. These baking videos are the perfect concentration fuel.
Your videos are a treaty on bread making/ how to be one step ahead of variables that keep changing. There is even a philosophical quality to them. They are a clear testimony that the mystery existing in all things (like in bread making) is not achievable by any rule but can only be glimpsed by making those things to their full extent (errors included); and also that, communicating that same mystery (in this case, to us) cannot be done directly but only by dissecting down to the tiniest of details that very process of making. These videos join both movements in one single effort. Good job!
Some of the better t.v to watch today.I love this channel.
This video is very inspiring as always. I do not know if I will ever try selling products on any type of scale but I appreciate you sharing this process. I am almost exactly 1 year from the time I began experimenting with my first sourdough starter. There has been a lot of improvement from my first loaf and my cinnamon rolls are requested by coworkers often. Thanks for the continued inspiration. If I ever find myself in your area I will for sure purchase your products. Thanks again.
there are many ways to arrive at the right end result but when somebody so perfectly documents and relays their methods and experiences to others as concisely and fully their video then it makes theirs the best way and you sir have achieved the best way i've seen to make sourdough ciabatta in video format to date, so much so there is a ton of info ppl can carry over to baking in general if they watch this several times with the intent to learn
Really enjoyed this video! Classic Proof video. What I really liked is your openness about your own learning curve as a professional artisan baker.
John, I love your commentary of when how and when in detail extremely there is so much to learn. I just love the way you go about jumping topics how to do what not to do. You are the foundation in schooling people like me that love sourdough I am extremely thankful that I found you on TH-cam. I watch you all the time and I will continue to watch, God bless see you next time😊
Thank you.
I really like your videos. It's a pleasure to watch you at work and learn about your bakery. I like to bake sourdough ciabatta and our Italian friend really likes them. First of all, the name Ciabatta means "slipper" because of its shape. Your shaping of the dough is extremely time-consuming and takes away the typical rustic look and looseness of the crumb from the ciabatta. The ciabatta should be shaped by weight - similar to your sourdoughbread. My recipe is: 400 grams of flour (type 550), 300 grams of water (75% hydration), 20 grams of olive oil, 8 grams of sea salt, 90 grams of leaven. I make an autolysis dough with 260 grams of water and the flour. Let this rest for 30 minutes. Then I add the sourdough, salt and oil to the dough, knead it in the machine, add the rest of the water. After the window test I do 4 rounds of stretch and fold every 30 minutes, then let the dough rest for 2 hours and then put it in the refrigerator for overnight proof. In the morning I take the dough out, pull it into a square on a surface floured with (rye flour) and fold the dough. I let this dough pillow rest for 10 minutes and divide it into two pieces. I take the dough piece in both hands, pull it gently to a "slipper" and let it rise for 30 minutes. Then it is baked on a very hot pizza stone with steam (20 minutes), then 20 minutes without steam. You can also shape the pieces smaller (like rolls), but always shape them loosely. Greetings from southern Germany - Bettina
Hi John,
As a home baker for many years now I just discovered your channel one week ago and ever since enjoying tutorials from you (and your team) and the detailed explanations opening up my mind for issues I could not resolve or clarify myself when preparing and scoring dough and/or baking. Thank you so much for that.
As you ask in this ciabata test tutorial for tips and tricks given the time it was posted I guess you already gathered a load of good advise and suggestions . Nevertheless I would like to share with you my version/recepi.
Little tip with ciabata always think "less is more"!
Last but not least, the signature of a good ciabata s/b (somewhat) irregular as the italian word "ciabata" means "slipper".
All the best and stay safe Eileene (Netherlands) ❤🧡💛💚💙💜
Ciabata
Flour 1 kg 100%
Water 800ml 80%
Dry yeast 1/2 teaspoon = 1 g = 1% (4 g fresh), sourdough starter ?g
Salt 20g 2%
Olive oil 60 ml*= 55.2 g*
Your autolyse method
Mix water and flower and autolyse for at least 1 hour and add levain and salt as by your preference.
Or
My method
Mix everything except the olive oil.
Autolyse 1-4 hrs rT
3-5x stretch and fold
20' min bench rest
Add olive oil and again
3-5x stretch and fold
20' min bench rest
Place the dough o/n in the refrigerator.
Next day remove from refrigerator and let stand at rT for 1 hour
Place the dough on an oiled plate and let it rest for 3 min.
Spread carefully with oiled hands
30 min proof 30C and 30% humidity uncovered
Fold with floured hands
in 3 ( tour simple)
Sprinkle plenty of semolina or flour on another plate
Place the dough on top and sprinkle generously with semolina
30' proof 30C and 30% humidity uncovered
Invert the plate over onto a floured counter
Divide into (equal 😉) pieces and place dough pieces on a baking tray and let rise for another 20 ' at rT or 30 C
Preheat oven to maximum
Bake at 180C 16' or until nicely browned
Let cool on a rack
*
Olive oil has a specific gravity of 0.92 g/cm3.
That means that 100ml of olive oil would weigh 92 grams.
10ml of olive oil therefore weighs 9.2 grams.
I make ciabatta for myself regularly and I love it but now thanks to you I know it will be even better. Thanks!
This is mazing....... Im an X. Chef and was always amazed at baking with yeast....used to spend my 30 min breaks at the bakers behind the restaurant when I was a 16 yr old apprentice...... Just got back into making bread at home and tried ciabatta first...... So glad to hear that even the pros struggle LOL...... Learned soo much here , the techniques, science , explanation just AMZAING. thankyoiu 😍
John, For open structure pass on your rolling pin leveling. I would also space out the finish doughs on the sheet pans.Lastly raise the temp to 550F.Great channel. Keep up the mission.
YOU ARE A VERY HUMBLE PERSON THAT MAKE YOU AND INCREDIBLE TEACHER, I'M LEARNING FROM YOU TO BE RESILIANCE WITH MY NEW BAKERY BUSINESS LIKE YOU, WITH ZERO EXPERIENCE.
GOD BLESS YOU.
Hi Guys, love your channel and your videos, i have taken so many tips from you and my bread in our micro bakery has gone from good to epic! Ciabatta has always been my crux bread, one day good one day bad. I agree with a comment below, never to roll the dough, instead of rolling the dough i gently massage it on the table into the square I need and then portion from that. I find by being as gentle with the dough as possible and not disturbing the bubble structure I get the open crumb you were looking for. Also bake them on the stone!!! I also mix and ferment out the fridge for about 5 hours and then about 10 hours in the bucket in the fridge.Keep up the video’s!!
I am only a home baker, but as an another comment mentions, never roll out your dough! Appart from that, here in Spain (or in Italy too as far as I know) it is typically done with a 12-16h biga (activated with yeast or instead, about 1% of sourdough). Hope this helps!
Haha! Ciabatta was the very first thing I learned to bake (cook even) just because I liked it so much. It was a bit of a challenge but I really feel I learned so much from it so quickly that it really gave me a head start when I started expanding my horizons a bit. Low hydration doughs were such a breeze. This was only 4 months ago and it totally made me fall in love with bread baking so much I'm soon starting my first job in the field! I still make ciabatta multiple times a week
This was a wonderful video. Best two hours I have spent outside my own bakery in a long time!
I live just down the street from Central Milling and use a couple of their flours for my pound cakes. They are a great company.
And yes, I also spent a whole year perfecting my pound cake recipes! It was so worth it!
LOVE this channel. Thinking hmm, 2 hours is a long time. 2 hours later, can't wait for more videos.
We have a home bakery (two ovens) in Monterey, California, with a number of retail outlets carrying our "Monterey Sourdough". Making around 65 loaves a day. So much of what you say rings so true to me. We were 7 days a week for a few years. Recently, after having established our brand Pure Bake as an honest artisan bread, and after customers calling our bread "legendary", we finally cut back to 5 days a week, then to 4 days a week. A hit to the income but a big boost to mental and physical health. We still work 4 day a week for the boss, our sourdough, but now have a little more time for gardening or napping! Expanding, as you did, to a real kitchen not in the home, remains a real option. We know we could double our 7 day a week volume. It's just a matter of do we want to make the move.
Thanks for your very informative, and thoughtful, videos!
The way you speak is hypnotic, i'm learning bread making and i'm just listening to you speak all day while I work, you could start a cult and you would have a following on billions :D
Thank you very much for all your knowledge sharing.
Loved your pause before checking out crumb,felt your small let down. Each bake is a lesson, thanks for taking us along for the ride
Ok. Now THIS is a Ciabatta masterclass. Thanks a lot!
he's still too dense for ciabatta blog.cookaround.com/ilfilodiariannas/wp-content/uploads/2020/11/9927EDB1-7928-4A18-B765-06C18B3C95E5-scaled.jpeg
I am a newbie on sourdough, (the right way). I am getting used to working with a wetter dough. Each loaf is better than the last.
Thanks for sharing your wisdom and knowledge!
Wow...the logistics of this scale of Baking is an art within itself...gooness.
I groaned when I saw your latest video was 2 hours knowing I would have to watch. As always it was worth the time.
Hey! This is my process, Of course there are similarities, but I hope something here helps.... I make a 12 hour poolish (100% hydration) with 40% of the flour (I guess for you that could be having Henrietta be that 40% of the flour), then do an autolyse for 20 minutes with the rest (total is an 80% hydration). Heat the oven to 500˚F with steam. I only incorporate things and then do more of a squeezing of the dough as a way to mix it. At the end of each folding period (every 40 min), spread it out by poking it with my wet finger tips, as far far to the corners of the container as it will go. I spritz it a few times after right after I've cut it into it's separate loaves, before that final proof, and spritz again just before putting it into the oven (baking temp of 428˚F). And then I try not to eat it right away.
I was scrolling through the comments and was hoping someone would mention a poolish. I rate its the only true way to make Ciabatta. From all my time making this bread its always down to the quality of the poolish that results in how airy/pockety the bread is.
@@matthewvanderwesthuizen162 I can't take credit; this is how I learnt to make it. But yeah, the poolish is key and needs to be good and bubbly. I find the poking and squishing techniques also seem to beef up the bubbles for that nice airy/pockety crumb.
I just want to say I've baked brioche I've baked sourdough I've also baked ancient grain bread with no flour and lots of nuts and flax seed. However TO THE 54 HATERS ON THIS VIDEO COMING FROM A HUGE FAN YOU SHOULD TAKE YOUR THUMBS DOWN AND TRASH IT RESPECTFULLY DISRESPECTFULLY. DUE TO THE FACT THAT THIS CHANNEL LET ALONE THIS VIDEO IS SUPER CALMING SUPER INFORMATIVE AND SUPER ENTICING. NOW BACK TO MORE HAPPY THOUGHTS THANKS TO THIS VIDEO I WILL BE BAKING MY FIRST CIABATTA BREAD AT 6AM IN MY HOME DIRECTLY IN THE BRONX OF NYC !! SO KEEP UP THE FANTASTIC WORK FROM YOUR FERMENTED FAN .... OH I ALSO GOT MY BLACK CLASSIC PROOF PEEL HOODIE AND I WORE IT TODAY OUTSIDE INTO THE CRAZY NYC RAINY WEATHER 6/14/2021. LOVE YA GUYS LOADS LUV YA MUCHO MANGO !!!!!!!!!!!! TOODLES
John, you have to start monetizing your channel!! I don't think there is a single person who has watched one of your videos and would be unhappy if you did. There are plenty of people who probably aren't in a position to donate to your gofundme campaign but would love to contribute in some form. Watching a couple of adds during your videos would give them that opportunity .
I'm so happy with this post. My son doesn't have coeliakie but fermented dough helps him so much!!
This is one the most amazing video you have ever posted. It's technical, romantic and personal. Thanks for sharing that.
With regard to the Ciabatta itself, how about removing oil altogether? Ciabatta in Italy is actually made without oil in the most of the bakeries. I'm not sure what percentage oil is in your formula, but in such an high idration dough it might interfere with gluten structure (especially if added at an early stage) and also increase the costs of your product unnecessarily.
Also, I recommend you check out the formula by Piergiorgio Giorilli, the father of modern baking in Italy. He uses a 100% biga dough, which I understand is away from your sourdough approach but might still give you some interesting results. If you are interested in it, I'd be happy to share a translation of its recipe from one of its books.
Keep up the good work, and please keep sharing beautiful videos like this one!
Hijacking this, but I'd love a translation of one of that recipe if you're willing to share!
@@Brenplatts Sure thing! Biga is made with a 380W flour, adding a 0,5% of rye flour and a 0,5% of whole wheat flour, 45% water, 1% yeast, 20-24 hours at 18 celsius degrees. Very roughly mixed, it will look like small pieces of dough, not a proper "ball" of dough. Then: biga, 75% water, 0,3% yeast, 1% powder of malt, 2% salt. Mix almost everything, except the salt (will be added halfway during the mixing), and 20% of the water, which will be added very slowly during the second half of the mixing. Let it rest for 35-40 mins. Put the dough on the table, and cut your ciabatte as you wish, spraying flour on both sides. Let it rest for 35-40 mins. Bake at 250 celsius degree with steam. Be careful: very hydrated and sticky dough!
@@AndreaColangelo Only 35-40 mins fermentation ?
I can't thank you enough for this presentation! You've inserted so many tips on everything from starters, mixers, scaling, tools, ovens, proofers, flours, and even how you all share your workspaces, and you've done it in a way that shares your frustrations and successes in such a humble way. Keep teaching us!
I tried making ciabatta rolls (yeasted) months ago and ran away scared after the first go round. I was wondering if we could replace our commercially produced product for use in our cafe's breakfast sandwiches because of the inconsistent sizing and inferior crumb and flavor, but it could never have been cost efficient at our level of production.
Recently, with a little more research, and a lot more patience, I tried again. By the third batch, the handling is improving, the dough is better, and the shapes are more consistent. I knew there had to be a video out there that showed production on a commercial scale and thankfully I stumbled on this one. Using the tips you've shared, we'll be taking our sourdough starter, Josh, on a new journey this week.
Thanks again- so so much!
Congrats on 100k subscribers.
I've been following this channel from the start and it really helped me get more into baking, I started making Soudough Loafs this winter and they are already turning out beautiful.
This channel has given me alot of tips and a better understanding of baking overall much love from Sweden
That's so awesome!!!! Would love to do that too. Something about baking, the smell of fresh bread in the air and smiles on the faces of those who eat it!!!😊
I love your channel and videos and I know this may sound a little cruel or unfair but I was seriously considering working towards starting a micro sourdough bakery but after your comments, and they are very fair, I have choose not to. I am very happy that you are honest about your business and how hard it can be and you have probably saved me thousands of hours and dollars at something that although I may be a passion for me, I am not strong enough to give my personal life too. I didn't take your comments as negative but on the contrary, very valuable. I will continue to watch your videos and be be a happy home baker. Your journey has been very inspirational.
Love watching your journey in the baking creative .I used to work in artisan bakeries and loved it .Miss it dearly !
One thing that I struggle the most with working as a baker right now is that I work for a pretty large company, we produce about 8/9k pieces of bread everyday, so you can't really spend much time on each dough that you make to make it as good as you can because of time limitations. It functions more like a factory rather than a bakery and the people that work here are more concerned about leaving as early as possible than following the process of each dough with the care that it requieres. Hopefully one day I can shift to a real bakery like yours!
Thank you for these videos! :)
I don't know about the traditional process, but I would ditch the rolling pin to preserve nice bubbles. If it makes the sizes considerably inconsistent, just sell by weight. You can give average price of one roll on the label, but weigh for exact amount.
I absolutely love your videos thank you. I’ve had digestive and intestinal problems I mean not little problems, but big problems for most of my life. I now just turned 60 and just before my birthday I ended up in the hospital it was so bad. Now every single thing I eat that has any wheat in it whatsoever from bread to waffles is sourdough overnight ferment. It is one of the things I’ve had to do that has really changed my life and I love doing it so it’s a win-win😃. I try to stay away from processed packaged foods anyway and now I absolutely have to. Two of my favorite things to make are sourdough biscuits and sourdough pasta oh and let’s not forget my sourdough banana bread which is fermenting now 😁. I want to try now to make overnight Fermented Ciabatta bread. So of course I’m watching your video first😍. Thanks for making these amazing videos where we really learn so much and have things explain to us in ways that there’s never been before. Great job only wish I lived closer to you to come into your shop and buy some of yours too🤗👏🏼👏🏼👏🏼
Hello I am a bread baker from NJ. I lived and worked in NYC . When I worked at Sullivan Street Bakery (Jim Lacey) we didn’t touch the Ciabatta too much. It was a hybrid ( SD and Yeast). We just shaped it by cutting ( without weighing) and knocking some of the air out. Like a squeeze. Cutting long ways and pinching
the size with forefinger and thumb.
Your explanation of this process really is outstanding. Thanks.
Ive been on a sourdough misson for a couple of years now & youre vids are the best ive come across...keep them up.
Omg This is a Real Master Class, you are amazing i spend 2 hours of My Life watching, well done Son.... you are Great... Thank u, and hello from West Palm Beach Florida... / Costa Rica ..
I personally loved your way of teaching, those little nuisances of bread making & baking felt very important advices that one can give, learned a lot from your video, do's & don't as well, yes the ciabatta outcome was not as expected, it came with very little alveoli with uneven distribution, but that's part & parcel of the experiment which you attempted, still got to say that it was one of the most satisfying learning experience from a TH-cam videos. Thanks a lot for uploading this gem of a knowledge.
You are an excellent teacher and speaker. I find your explanations so helpful and I enjoy seeing the start to finish process.
Congrats on 100k! You absolutely deserve it! Wish I can eat one of your loafs one day
Yes! Grats
Big thanks for sharing so transparently your experience!
About ciabatta generally it is known that the first fermentation phase is the main one and that the second rise it is more a relaxation phase.
In a sourdough ciabatta things work the same : you should get a better bulk fermation, even if that means to reduce your sourdough starter for a longer fermentation before the cold retard proofing. That means that the second rise, before baking, would be shorter and it also means you need to work with smaller batches of dough in order to deflate and manipulate less the dough in your dividing process.
I had the exact same problems when I started my own small bakery, I gave up on Ciabatta for over a year now. Every time I would make it the final crumb structure would NEVER be consistent! I did however get my best results from turning my dough onto a well floured table, cutting into desired shape without expelling any gasses that were built up. I would place them onto my wooden peels with lots of semolina and bake immediately in an oven at 250oc with lots of steam.
I love your videos and seeing your progression, I can relate to a lot of your problems as I have gone through the same issues just on a much smaller scale.
Thanks for all your content. Let me know if you would like any photos of my Ciabatta processes as it might be something you can get an idea from? 👍
Better than any blockbuster motion picture. Even longer than one. Leave it to John. Two thumbs up on this Ciabatta movie!!
John I don’t give a dam about making bread but I wash I could ear everything you demonstrated every day.
Thanks for your dedication to your craft.
I am just learning and just a home baker but have learned soo much from this channel
That is so wonderful!! I love teaching bread making but haven't made any sourdough recipes!! Thank you for your showing us your skill!! :) Bonita
HI I'm an electrician - you can also look in to a single to three phase inverter - basically converts single phase to DC then inverters it to 3 phases (the current on the single phase will roughly be 3 time higher than the 3 phase output.) otherwise get 3 phases installed in your house - less kit to maintain and go wrong.
Just an amazing video! No wonder ciabatta is expensive - I had no idea. You are so generous in sharing your talent and knowledge and quest to get a product up to your high standards. Wish I could try some... Good luck in your new home. 🙏🏻🐾🦘👍 I loved what you said about bread/flour/GF-bread, especially as half my family are Coeliacs so really can't eat gluten, but so many others who have issues with (white) bread probably do so on account of how it is made and the general industrial processes employed - and that just doesn't go for bread - if you saw the manufacturing processes employed in making your easy meals, I don't think you'd be so keen to devour! Keep on baking - you're on to a winner!
I wish you were near me! I grew up living directly across the street from a local Polish bakery. Mmmm. They baked bread at night. It was so yummy smelling we couldnt sleep. Drove my dad nuts. And the birthday cakes. O my! Miss that house.
We used to shape each individual ciabatta at a bakery I used to be employed at. Shaping it by stitching as if you were Shaping a country loaf. Once you have a tight little cylinder, using knife hands ✋️ use a chopping motion to seal the right and left side of the bread. It should leave you with what looks like a t tiny dough pillow you can fit in the palm of your hands. It takes a while to get it down because of how wet the dough is
At 1:10:20 Exactly! I’m sorry the restaurant wants you to use the rolling pin. It will be difficult to get the right crumb.
Totally enjoying this video on so many different levels .
I am using an Austrian recipe with 77% hydration, 5.5% rye and W700 wheat flour. It’s originally a yeast based recipe, but can be converted into sourdough approach with great results.
I'm a huge fan of John Kirkwood's recipe, the paddle attachment gives a beautiful crumb structure to the final dough
Thank you on a new education on ciabatta bread, I love to eat it but I would never think to create it. I’m new a baking bread but love handling the dough.
Be glad you have the mixer
Oh! And I love your show! You have taught me so much! I am so glad I came across it today. You are awesome! Thank you!🌟🙉🌟🙃🌟🙂!
I loved your videos. I wish you were in Canada,as I'm thinking the postage from Arizona to Ontario would be disheartening. Your passion is truly an art in itself. Thank you kindly for sharing it with us. n
Hi Jonathan, Italian fan here! First of all the bread looks great, just wanted to say that ciabatta means slipper in italian and that comes from the shape, which is more rectangular than yours, you don't find square ciabatte very often here. Other than that, much love and good look with all of your amazing new projects!
This guy is great. Very detail love it. Works very hard have so much respect for his work. I enjoy watching his videos much much success to him and his team. I only wish I could taste his finish product. Well done John.
In my machine shop, I got a rotary phase converter. That is simply a 220 volt motor that runs a three phase generator. This ran the whole shop, but I had to be sure the rotary phase converter had a higher rating of horse power than the equipment. I discovered the lathe would not run on the highest rpm because matched the same horse power of the phase converter to the lathe rating. Due to inefficiencies, you would need more horse power from the phase converter to power my lathe. However, once that phase converter was started, everything ran fine. A solid state, non-rotary phase converter does not make a true sine wave of current compared to the rotary style, so there is a loss of power and energy from that style of phase converter as well.
Cool! I'm an apprentice electrician and I've never actually seen a single to 3 phase converter. I'll keep it in mind!
I've made three attempts at ciabatta. I will continue to buy for now. Wish I was near to you.
Whenever I'm baking bread, I like to autolyse. But based on what you said, I mostly did it wrong, as I often let the mixture sit for 20-24 /hours/ instead of 20-30 minutes.. But now at least I understand why I often got a flatter bread instead of a fluffier one. A really good tasting (as it's counted as preferment, right?), but flat bread. :-) Thanks for this piece of info! I always love to learn new stuff.
Ciabatta video and overall Bakery business master class!
Watched the first 15 min in bed this morning, skipped checking my work email. Went to work (scientist, biology) and watched 4 or five times 5-10 minutes during incubations (“proofing” stem cells, kind off). Then watched 20 min over lunch and a bit during an online meeting on the side. Now watched the rest at home and feel I should watch it again.Also a “baker”: 2 loafs a week max.
Thanks so much for all the info and cool tips and tricks. I am busy perfecting sour dough rolls for my food truck. The crust is my biggest issue for the reasons you discussed. Overall ive used so many of your lessons, The biggest one being staying calm and confident in sticky situations:) Bout to try honey on one of my rested buns, peace out