Richard Bertinet Ciabatta bread recipe | BBC Maestro

Join baker Richard Bertinet in the kitchen as he shows you how to make ciabatta bread.
In this video, he shares his recipe for the perfect ciabatta - crispy on the outside and airy on the inside - plus another variation of the recipe to make the famous fougasse (with olive and fennel seeds).
Timestamps:
00:56 - Forming the biga - flour, water and yeast
03:00 - How to make ciabatta dough
08:35 - How to make fougasse dough
12:13 - Cutting the ciabatta dough
14:43 - Cutting the fougasse dough
18:33 - Baking the fougasse
20:19 - Baking ciabatta
Try Richard's ciabatta rolls - bbcm.co/3Kg9Eeo
Find out more:
From focaccia and babka to seasonal favourites like pumpkin pie and mince pies, there's plenty of delicious recipes to try in Richard's course - bbcm.co/3Kg2zuh
Learn more about cooking:
See courses from renowned chefs like Marco Pierre White, Pierre Koffmann and Vineet Bhatia - bbcm.co/3Qndztt

[@RudeCanine]

This guy rocks, he’s so fun to watch and you can tell he just LOVES what he does. Incredible

[@michellewhite6992]

Hi i baked a batch of these ciabatta today using the fresh yeast was a 1st for me. Ive baked them before using sourdough starter also instant yeast and have never had a great flavour like today's bake, absolutely fantastic i will definitely bake these again.

[@irbis2405]

Für mich der beste Kurs bei BBC Maestro....❤

[@PirouettingFox]

I love how thorough you are in your instruction & have such an encouraging energy. You make me feel like I can do it too! I’m certainly going to try but I know it will all take practice. Thank you!
Is there a recipe offered?

[@BBCMaestro]

We love his energy too! You can access Richard's full recipe in his BBC Maestro course - bbcm.co/3Kg2zuh

[@KogakuKing]

Yes. Do subscribe to the BBC Maestro Master class. It is WELLL WORTH the small fee considering all you get. You want encouraging energy? You’ll get it in triplicate in this Master Class!

[@giselsilva]

What would be a good amount of fennel seeds and olives for this recipe please? You're the best, Richarg Bertinet! Your collaborations with Gluten Morgen are hilarious!

[@CaptainC0rrupt]

I’d say 20% olives 4% fennel seeds

[@BBCMaestro]

Go for around 230g of olives and a teaspoon of fennel seeds (or more if you love that fennel taste!)

[@giselsilva]

@@BBCMaestro thank you!

[@Jan-bv3hx]

Thanks for this!

[@user-pe9kh7lx8p]

❤☘ You've outdone yourself with this one! ❤☘

[@douglasortiz2693]

Saludos cordiales desde Venezuela ❤❤❤

[@panaderiaencasa]

Un locura!! Q hidratacion es la masa !? Y q porcentaje de aceite de oliva lleva la masa !?

[@JST500]

if you think this is highly hydrated you need to see then the pan de cristal... it is about 140% hydrate, a true miracle!

[@profchaos9001]

I thought biga to be effective has to ferment at max 18° C

[@smartuitive]

some diastatic malt to the dough gives you more coloration, the fougasse is a bit pale imo

[@jpbouffard]

Does he have a recipe with amounts listed?

[@michellewhite6992]

Link is in description

[@Michieldering]

Why are there no measures of flour, water?

[@michellewhite6992]

Link in description

[@mingulay29]

It says recipe but it is not a recipe. It is pointless making videos such as these if you fail to tell us what level of hydration you are using. What flour and brand - it differs a lot in capacity to absorb water. How much yeast? Looks like it's fresh. Is it? The final straw is the dough machine. I - and many others I'm sure - do not have or want one. Waste of time.

[@mingulay29]

Oh, you have to pay for the recipe!!!!!!!! Thanks BBC.

[@user-ip1bq4js4g]

Awesome

[@Kia-qo7nd]

First