I tried it....it's also very good. Like John said, it's practically the same as the country bread except for the addition of corn meal, and olive oil, and the shape. I didn't have corn meal, just used flour and it turned out great!
From just casually baking this recipe for my patrons, to creating a little industry that is able to sustain 11 staff members during Covid-19 lockdown. Cant repay you, but can say a big thank you! From Sunny South Africa
Condotes I'm thinking translates to elbows in some language. In French it's coudes which is what they call the end of a loaf and in Spanish it's codos. ELBOWS seems most likely to be what condotes are...?
Hey John(Food Wishes), I wanted to thank you for this super simple recipe. I make this every week, and no long buy bread from the store. I've had a bit of fun with this recipe, adding cloves of garlic, fresh basil, parm on top, etc etc. I recently made a batch of garlic basil ciabatta in a dutch oven, and it came out perfect. Thanks again!
I made this today [well, yesterday and today]. This was the best bread recipe I've tried, well... ever! So easy, so low maintenance, and the result was a beautiful loaf of bread. Oh, and it just happens to also be DELICIOUS. It makes one HUGE loaf, and me and my friend ate half of it in one sitting [with the help of some hummus, salsa, and wine!] I highly recommend trying this method. I cannot stress how easy this is. I actually have another batch already slow rising in my oven, but this one is an oregano parmesan version. Your tips and comments throughout the tutorial were extremely helpful in making sure I was on the right track. Thanks, Chef John. Thanks, thanks, thank you, and THANKS!!
I just made the loaf exactly as you show, except I used half wheat and half white. It came out so beautifully. I think yours is the clearest example of no-knead bread out there(I have watched quite a few videos on this), thanks. I consider myself a bread baker now.
I call the end the best piece because since I was a young kid I've always wanted the first piece cut while really hot from the oven, covered with lots of butter, and sometimes a little homemade strawberry jam on top. Bread, butter, jam! What a combination! I'm on a Chef John binge watch again. Can't seem to get enough.
Made it and it was wonderful! Just in case you don't like how the bread tastes after two or 3 days here is a simple trick. Once the bread is cooled down, cut it in slices and put it in a zip lock plastik bag and put it inside the freezer. Whenever you like to eat a "fresh" bread take a slice out and put it in the microwave for 20 seconds. The bread loses its crust but still tastes amazing and much better than dried out! Simple and easy. Use the freezer!
Chef John, I have to thank you for this recipe - it has changed my bread making life! It makes the best, most delicious loaf ever - and it is so incredibly low effort. I have even upped the ratio of wholemeal to white bread flour and it still works perfectly. I still can't believe that just a quarter of a teaspoon of instant yeast will make such a lovely, big loaf. An absolute winner.
This is the best recipe ever. I make it all the time. So super simple. Sometimes I replace one cup of flour with ground up seed like flax or hemp. My family likes olive oil on top prior to baking. I make it all the time. I REALLY love it. Also the pita that John makes is sooooo simple and super delicious!!!
9 ปีที่แล้ว +1
Im gonna try the olive oil before I bake it in 2 hours!
Great results! just skipped the plastic film to metal tray part, and did it straight from bowl to tray, worked great as well. Crispy bread on the outside, super soft and bubbly on the inside, thanks, this is my quarantine achievement!
I made this today! Bread is delicious! I prefer this Italian bread to the French bread. It's wonderful to dip in olive oil and balsamic vinaigrette. Thank you Chef John. Recipe is a keeper.
I've only followed this, like, 40 times, and now do I get around to liking the video. It's a brilliant recipe. We often add red caviar to that butter. Not so expensive, really, and incredible. (Russian in our family.)
Made my first Ciabatta today and it was perfect! A dash of butter on a fresh out of oven slice of the bread and the entire family instantly fell in love 😊. Thank you Chef John, the No knead trick made it possible for us to enjoy this tatsy bread.
Thank you again Chef John. I've been making these for years since my cousin sent me your video. Great for folks with arthritis and have the time. Everyone loves my bread but I always mention you. My family,all Italian, just called the ends the heels and their were a commodity I'll just say.Then I found the double mini loaves of the long ,thin baguette where we get four heels instead of two.Better for sauce dipping. Thanks again .
This is consistently a PERFECT recipe. Tastes great - even better if you wait 20-24 hours. I make baguettes with this recipe - the French boys LOVE IT! THANK YOU!!
Here in N Ireland we call the end piece the knob. So, when I make bread, my wife always asks for the knob. After 30 years marriage I no longer confuse this request with anything more spicy. And try sprinkling the bread with sesame seeds before baking. Takes it to another level.
well I think, one can tell that a bread is delicious and has good quality by just eating it with spread butter. Dunno, I have just pretty much done it since I can remember
Chef John thankyou so much for these videos! We are both able cooks but over the years we have just been eating out and wasting/loosing our skills. You put the spark back into our kitchen! The kids will remember my hubby and I in the kitchen together making magic and coming home to the smell of fresh bread. Thankyou for this gift!!-Plus you are super entertaining:) I have us nurses at work watching these!
During this lockdown I eventually got Instant Dry Yeast (no alchohol for the people, so yeast is scarce), I panicked a bit but followed the recipe. No plastic wrap - think, think, - so I used a layer of a bin liner. It works like a charm. The bread is out of the oven and looks great - now just waiting to cut it. Thank you so much!
Ingredients: 4 cups bread flour (I used 3 1/2 cup white and 1/2 cup wheat) *Note: you can use All-purpose flour if you want 1/4 tsp yeast 2 cups water 1 1/2 tsp salt
Chef John, this was the first FoodWishes video I ever saw. I thought you were Italian! I've been making ciabatta ever since, and giving it as gifts. Now I'm teaching people how to make it, and promoting your channel. Your videos are perfect. You don't go on and on, you are clear and you are funny. Well, you know, funny like Ha-ha funny. Hey, how you doin'??
One of my all-time favorite recipes! I make it all the time. A few too many steps, though methinks. You can just floof the dough onto the baking pan from the bowl. No knead to put it on the counter and shape it.
In romanian we call it "colț" which means "corner" and basically there's a little tradition that says eating the corner of the bread, will give you luck in getting along with your mother in law. :)
I made this year's ago before fb and instagram was even popular or invented. It was my favourite recipe. I always bake my own bread and have now graduated to sourdough. You can actually make this with a sourdough starter. Thank you for helping me on my bread baking journey. We call the end of the bread culetto which means little butt! Lol :D
Thank you so much Chef John! I have been trying to find a really good bread recipe, because whenever I made bread, it just would not come out right...for whatever reason...but, I made this today and it is seriously the best! I added some rosemary and it was delicious! Again, thank you so much for the amazing recipe!
We first found Chef John during Covid…Made this bread when it was hard to find any…Still making it!!!! Love this recipe! Totally delish! …and who doesn’t love Chef John’s voice! 😊
Wow! I made it and loved it!! The best bread i have ever made. Easy to do recipe indeed and great taste! Crispy on the outside and soft on the inside. Will keep making it on a regular basis cuz all my family members loved it!! Thanks for the easy and great recipe !!
Thank you for this bread recipe. It's delicious! I had a very long day, so my dough sat for 20 hours instead of 18. I probably cut a half hour off the two hour rise to make up some time. The bread was amazing! It turned out lovely with a great rise. I will definitely have this as a "go to" recipe.
Wonderful !!! Definitely, the easiest, workless ciabatta recipe I've seen... and adopted ! I did place the pan with water at the bottom for steam. Next I'm experimenting with adding some roasted garlic in the dough. Next... will divide the dough in small balls and make ciabatta rolls.
I LOVE YOU SO MUCH RIGHT NOW!!!! OMG i have spent three hours looking for a ciabatta recipe to make without a bread machine and stand mixer and all that mess. i don't have any of that. i am a 27 year-old college student with no money i have .39 cents in my account and no time for a job. to save 300 dollars for a stand mixer. i will try this out i can't wait. l love you, thank you thank you thank you
I have made this fabulous recipe dozens of times. It is heavenly. I make 3 loaves at a time with one sprinkled with Trader Joe’s - Everything but the bagel seasoning. Mouth party 🎉 🎈 🎊 🎡 😋
I can confirm, it is good, more than good, and will be made again and again. This bread recepie goes to the top of the 2020 Corona Quarantine Bread Baking Contest
@@jumbo4billion 🤔Interesting.Which part of England are you in? Here in Lancashire (NW) they call it the crust. I say “they” because I’m from Co Dublin and we call it “the heel”.
Thank you for this video! It was posted 10 years ag,o but I just found it yesterday. And I made my first homemade ciabatta bread. It turned out amazingly!
chef John you are so well spoken and everything you suggest is perfectly timed with my inner dialogue "oooh how do that? " ...and then you answer me! :) brilliant!!
Mike Guilmot Actually, its baking, and it is science. But yes, you could add spices and garlic, just be careful what you add because it has to rest for 18 hours, and if anything you add can go bad at room temperute then you'll have problems. :P
If it's an exact science it would fail if you would add anything or would miss the ingrediënt by as little as 1 gram. What isn't the case with baking. And I never stated it wasn't a science. I stated it wasn't an *exact* science...
i have been making bread like this for past 3 days...amazing, easy and good... justremember to not place the bread too near the heating element...and also keep spraying water on it with a sprayer every 5 minutes........ comes out lovely
Tried this for the first time and it turned out PERFECT!!!!!!! Thank you so much. Only thing different was that I put a pan of water on the bottom rack and I used all whole wheat flour. The crust is to die for! Thanks again!
Amazing recipe. I've tried a bunch of stretch and fold ciabatta recipes and not only is this simpler, the results are better than anything I've gotten thus far. Great crust and crumb, and the flavour is awesome. I'm no bread expert but I wonder if the relatively low amount of yeast and longer fermentation time is what does it. Whatever it is, it works. Thanks for sharing!
JohnnyCakes, you are a marvel! Whenever I want to know how to make something, I always check out FoodWishes first. You've dethroned Alton from that spot in my mind. So, new to serious bread-making, I did some calculations and discovered that your recipe is at 99% Hydration compared to a loaf of white sandwich bread at about 70%. Well no wonder it's airy and holey as well as holy and wonderful. Thanks for giving me my one and only Italian bread recipe.
this is the best ciabatta i have ever made thanks so much also a little hint instead of using cling wrap use one of those plastic breadboards you cut up vegetables on as some of them are thin and easy to flip compared to cling wrap I put flour on the plastic thin cutting board
My bread is out of the oven looks exactly like yours thank you! Although it was still a bit raw, i put it in the oven extra time, but now its good :) thank youu its so good
ImForgivenToo I get that on the older blog entries when linking from TH-cam. However, I don’t get message when just using a browser like Firefox. Might be something to do with the link from YT.
Usually that just means the site hasn't updated their SSL certificate. It doesn't really matter at all as long as you arent entering your personal info and stuff into the site. Just means one less layer of security.
I was so worried yesterday because I couldn't get audio to work with your video but finally today it did. I can't wait to make some! Looks amazing and you did a great job with the video!
Came out perfect! We had the water in the oven on a lower shelf in a pan and sprayed 2 times during the 35 minutes baking time, turning the pan once halfway through to avoid hot spots. Delicious! Not easy to buy in northern California where sourdough rules. Thanks.
Chef John, feel better hope you get ride of your cold real soon, I am making right now your recipe no Knead Ciabatta Bread it’s in the oven now I will let you know how it comes out. I love your recipe for chocolate chip cookies your is the only go to recipe
Check out the recipe: www.allrecipes.com/Recipe/256997/Chef-Johns-No-Knead-Ciabatta/
I tried it....it's also very good. Like John said, it's practically the same as the country bread except for the addition of corn meal, and olive oil, and the shape. I didn't have corn meal, just used flour and it turned out great!
Hey...how you doin'?
In my family we call the end of bread "Janko" which translates to little John :D
From just casually baking this recipe for my patrons, to creating a little industry that is able to sustain 11 staff members during Covid-19 lockdown. Cant repay you, but can say a big thank you! From Sunny South Africa
Condotes I'm thinking translates to elbows in some language. In French it's coudes which is what they call the end of a loaf and in Spanish it's codos. ELBOWS seems most likely to be what condotes are...?
Hey John(Food Wishes),
I wanted to thank you for this super simple recipe. I make this every week, and no long buy bread from the store. I've had a bit of fun with this recipe, adding cloves of garlic, fresh basil, parm on top, etc etc. I recently made a batch of garlic basil ciabatta in a dutch oven, and it came out perfect. Thanks again!
tasty ! I will try too .
I’m new to this but making my second loaf now 😋 when do you add your additional ingredients? I would love garlic and parm!
Great ideas! I may try it. Also seems like olives would go well with it. Like kalamata olives, not the flavorless black olives from a can.
Pal, I also do stuff at home, but how do you manage 18 hours to let the dough to rest? I mean, it's difficult to schedule this if you're working.
Do you still make it?
I made this today [well, yesterday and today]. This was the best bread recipe I've tried, well... ever! So easy, so low maintenance, and the result was a beautiful loaf of bread. Oh, and it just happens to also be DELICIOUS. It makes one HUGE loaf, and me and my friend ate half of it in one sitting [with the help of some hummus, salsa, and wine!] I highly recommend trying this method. I cannot stress how easy this is. I actually have another batch already slow rising in my oven, but this one is an oregano parmesan version. Your tips and comments throughout the tutorial were extremely helpful in making sure I was on the right track. Thanks, Chef John. Thanks, thanks, thank you, and THANKS!!
I just made the loaf exactly as you show, except I used half wheat and half white. It came out so beautifully. I think yours is the clearest example of no-knead bread out there(I have watched quite a few videos on this), thanks. I consider myself a bread baker now.
1operamom agreed. most people over talk etc making their videos annoying as heck!
I call the end the best piece because since I was a young kid I've always wanted the first piece cut while really hot from the oven, covered with lots of butter, and sometimes a little homemade strawberry jam on top. Bread, butter, jam! What a combination! I'm on a Chef John binge watch again. Can't seem to get enough.
Made it and it was wonderful! Just in case you don't like how the bread tastes after two or 3 days here is a simple trick. Once the bread is cooled down, cut it in slices and put it in a zip lock plastik bag and put it inside the freezer. Whenever you like to eat a "fresh" bread take a slice out and put it in the microwave for 20 seconds. The bread loses its crust but still tastes amazing and much better than dried out! Simple and easy. Use the freezer!
Chef John, I have to thank you for this recipe - it has changed my bread making life! It makes the best, most delicious loaf ever - and it is so incredibly low effort. I have even upped the ratio of wholemeal to white bread flour and it still works perfectly. I still can't believe that just a quarter of a teaspoon of instant yeast will make such a lovely, big loaf. An absolute winner.
This is the best recipe ever. I make it all the time. So super simple. Sometimes I replace one cup of flour with ground up seed like flax or hemp.
My family likes olive oil on top prior to baking.
I make it all the time. I REALLY love it.
Also the pita that John makes is sooooo simple and super delicious!!!
Im gonna try the olive oil before I bake it in 2 hours!
Really hemp
Great results! just skipped the plastic film to metal tray part, and did it straight from bowl to tray, worked great as well. Crispy bread on the outside, super soft and bubbly on the inside, thanks, this is my quarantine achievement!
How cool! Thank you for the tip! :)
I made this today! Bread is delicious! I prefer this Italian bread to the French bread. It's wonderful to dip in olive oil and balsamic vinaigrette. Thank you Chef John. Recipe is a keeper.
I've only followed this, like, 40 times, and now do I get around to liking the video.
It's a brilliant recipe. We often add red caviar to that butter. Not so expensive, really, and incredible. (Russian in our family.)
Made my first Ciabatta today and it was perfect! A dash of butter on a fresh out of oven slice of the bread and the entire family instantly fell in love 😊. Thank you Chef John, the No knead trick made it possible for us to enjoy this tatsy bread.
Thank you again Chef John. I've been making these for years since my cousin sent me your video. Great for folks with arthritis and have the time. Everyone loves my bread but I always mention you. My family,all Italian, just called the ends the heels and their were a commodity I'll just say.Then I found the double mini loaves of the long ,thin baguette where we get four heels instead of two.Better for sauce dipping. Thanks again .
"Hey. How you doin?" Love that.
The year is 2024 - still the best go-to everyone-impressed-with bread. Just forwarded this link to my niece ❤️
This is consistently a PERFECT recipe. Tastes great - even better if you wait 20-24 hours. I make baguettes with this recipe - the French boys LOVE IT! THANK YOU!!
Here in N Ireland we call the end piece the knob. So, when I make bread, my wife always asks for the knob. After 30 years marriage I no longer confuse this request with anything more spicy. And try sprinkling the bread with sesame seeds before baking. Takes it to another level.
very well written, ( spicy ) how cute
My family has always called it the "nub". :)
I'm using a sprinkling of cornmeal and flour before the second rise , baking this bread now for 7 years , in my language we call the end piece AHAU :)
we call it "puwet" which means butt
LOLOL...George, I LOVE my funny Irish ancestors... : ) Here in the U.S., they're called, "heels"...
Butter on bread, changed my whole perspective on life.
Mine too. I was shocked and amazed to witness such genius...
well I think, one can tell that a bread is delicious and has good quality by just eating it with spread butter.
Dunno, I have just pretty much done it since I can remember
seriously? People have been doing it since pretty much the invention of bread
no no no oh sarky ones...butter on bread hot from the oven...mmmmmmmm, pity about the bad tummy one hour later
We put butter in our bread since I don’t know when.
you are simply the most friendly,sweetest chef I have ever watched!
in my family the end of the loaf is called MINE
Carol Markley. 😄😄😄😂...good answer! !!
LOL LOL LOL!!! You can make MINE YOURS cos I don't like ends of bread LOL
😂
I also call it mine, just NOT in my family but everywhere. Other’s(sharing the table) looks aside, that name really sounds delicious when its mine.
@@wem-c9f che strano!
Chef John thankyou so much for these videos! We are both able cooks but over the years we have just been eating out and wasting/loosing our skills. You put the spark back into our kitchen! The kids will remember my hubby and I in the kitchen together making magic and coming home to the smell of fresh bread. Thankyou for this gift!!-Plus you are super entertaining:) I have us nurses at work watching these!
During this lockdown I eventually got Instant Dry Yeast (no alchohol for the people, so yeast is scarce), I panicked a bit but followed the recipe. No plastic wrap - think, think, - so I used a layer of a bin liner. It works like a charm. The bread is out of the oven and looks great - now just waiting to cut it. Thank you so much!
This is the best video and recipe. The butter on bread blew my mind. Never heard of that before 🤯
😂
Man I’ve never made bread a day in my life but this was simple, easy, and DELICIOUS!
Beautiful !! Easy - peasy , no streching no folding !! Looks and
Tastes fantastic . Thank You !!👌
Ingredients:
4 cups bread flour (I used 3 1/2 cup white and 1/2 cup wheat)
*Note: you can use All-purpose flour if you want
1/4 tsp yeast
2 cups water
1 1/2 tsp salt
gary hall You're the real MVP
gary hall I literally came down to the description and saw this Thank you!
gary hall instant yeast?
xturntofade i dont know i just pasted the ingredients from his main website
gary hall 'active dry' 'instant' and 'bread machine' yeasts all work for this type of bread
Chef John, this was the first FoodWishes video I ever saw. I thought you were Italian! I've been making ciabatta ever since, and giving it as gifts. Now I'm teaching people how to make it, and promoting your channel. Your videos are perfect. You don't go on and on, you are clear and you are funny. Well, you know, funny like Ha-ha funny.
Hey, how you doin'??
One of my all-time favorite recipes! I make it all the time. A few too many steps, though methinks. You can just floof the dough onto the baking pan from the bowl. No knead to put it on the counter and shape it.
hands down my all time favorite bread!!! Now my kids make it (age 10 & 11) for the family and for neighbors!
18 hrs :/ I should have watched this video yesterday :)
it's actually 20 hours total. and it's definitely worth the wait. i've made this several times and it's amazing. :)
Easy to fix. Just add a Delorean and a flux capacitor to the recipe.
You know what they say: the best time to make no knead bread is yesterday; the next best time is now.
Don't worry it's been six years ago now, the bread should be good and risen at this point.
This is the best recipe of ciabatta I've found on YT.
Really simple and it worked in the first try.
Thanks a lot, Chef John!
In romanian we call it "colț" which means "corner" and basically there's a little tradition that says eating the corner of the bread, will give you luck in getting along with your mother in law. :)
lol
if that's the case, then send me all your colts.... >:)
In order to eat the end pieces, my father told us that it would give us 'curly hair'...so that's his fault...lol
Tinapitian, I am a Romanian with roots in Saniculau Mare. Am used to the braided Easter bread grandma made.
Colţişor 😍😍
I just made the dough and set it aside for tomorrow. This is my 2nd loaf of this and it is awesome. Thank you Chef John!
I made this year's ago before fb and instagram was even popular or invented. It was my favourite recipe. I always bake my own bread and have now graduated to sourdough. You can actually make this with a sourdough starter. Thank you for helping me on my bread baking journey. We call the end of the bread culetto which means little butt! Lol :D
In Puerto Rico 'culito' meaning butt also, first time hearing someone else calls it the same, made me 😁 culetto
Thank you so much Chef John! I have been trying to find a really good bread recipe, because whenever I made bread, it just would not come out right...for whatever reason...but, I made this today and it is seriously the best! I added some rosemary and it was delicious! Again, thank you so much for the amazing recipe!
so gluten strand
very wow
much bread
many flour
Hi Chef John, thanks so much for this receipt. I baked my bread today and it turned out perfect. I love that I needed just 1/4 teaspoon of yeast.
I made it and it was wonderful !
A big thanks !
We first found Chef John during Covid…Made this bread when it was hard to find any…Still making it!!!! Love this recipe!
Totally delish! …and who doesn’t love Chef John’s voice! 😊
DAmn, i so gonna try that butter thingy. sounds awesome
This is the 5th Chef John 's recipe I've made and they ve all been glorious! Best cooking channel on YT I know. Recipes that really work!!
I love your style, always making me laugh...along with great recipes. Cheers!
Wow! I made it and loved it!! The best bread i have ever made. Easy to do recipe indeed and great taste! Crispy on the outside and soft on the inside. Will keep making it on a regular basis cuz all my family members loved it!! Thanks for the easy and great recipe !!
Why would anyone want this recipe? There's no knead for it
haha. Hahahaaa :') Pahhhaahhhaaaa. :'D PAHAHAHAAAHAAAA XD HAAAAAA HAAAAAA HAHAHAHAAAA HAHAHA HAAAAAAWWWWAW HAAWWWWEEWWWWWW AWWW EWWWWQQGGGGHGGG O_O PGFDBF AHHEMM AHEMMM!! CHOKE CHOOKKKEE O_O wow you nearly killed me man xD
Take it easy, man... slow breaths... You be ok inna few minutes.
Ms. freaky, this joke can make you a lot of dough
At yeast it tastes good.
No? Ok.
Ka Ka KaBOOM!!
Done this recipe 3 times now. Love it because i bake every 3 days and if i want a lazy day, this is my go to recipe..many thanks :)
Condotes means Heel.....but it really sounded like something "special" in your sexy voice.
We have ALWAYS called it the heel!!!!
Best part of the bread
Thank you for this bread recipe. It's delicious! I had a very long day, so my dough sat for 20 hours instead of 18. I probably cut a half hour off the two hour rise to make up some time. The bread was amazing! It turned out lovely with a great rise. I will definitely have this as a "go to" recipe.
Smellivision, that's what we need. It looks great.
My favorite chef to watch, listen to, learn from. John, you make cooking so much fun!’
it came out so good! and i only let it rise 3 hours!😀
Did it come out as in the video?
Wonderful !!! Definitely, the easiest, workless ciabatta recipe I've seen... and adopted ! I did place the pan with water at the bottom for steam.
Next I'm experimenting with adding some roasted garlic in the dough.
Next... will divide the dough in small balls and make ciabatta rolls.
I LOVE YOU SO MUCH RIGHT NOW!!!!
OMG
i have spent three hours looking for a ciabatta recipe to make without a bread machine and stand mixer and all that mess. i don't have any of that. i am a 27 year-old college student with no money i have .39 cents in my account and no time for a job. to save 300 dollars for a stand mixer. i will try this out i can't wait. l love you, thank you thank you thank you
I have made this fabulous recipe dozens of times. It is heavenly. I make 3 loaves at a time with one sprinkled with Trader Joe’s - Everything but the bagel seasoning. Mouth party 🎉 🎈 🎊 🎡 😋
Chef John, you are just too damn funny! Love your videos, you are the best!
I can confirm, it is good, more than good, and will be made again and again. This bread recepie goes to the top of the 2020 Corona Quarantine Bread Baking Contest
In Puerto Rico we call it "culito", it means little butt
Funny, this is how we Dutch call it as well! We call it 'Kontje' which translate to 'little butt'
In Brazil we call it "bundinha", or as translated to english, "little butt"
Food stamps, section 8 housing, disability checks from the Americans! Live for free!
Same for Argentina
Sheila Rodriguez. In Poland we call it "dupka" which means also little but but in polish.
TH-cam ought to have a love icon to click on because good breads and many such wondrous foods deserve it.
In my family the end of the bread is called the “culletto”. That means small butt in Italian.
It's called the knob end in England
@@jumbo4billion 🤔Interesting.Which part of England are you in? Here in Lancashire (NW) they call it the crust. I say “they” because I’m from Co Dublin and we call it “the heel”.
@@lourdesbaby964 Down in the west country. I like "heel," never heard it called that before.
@@lourdesbaby964 In Florida I always heard of it being the Heel. I always thought they said Hill. In California some call it Butt.
Thank you for this video! It was posted 10 years ag,o but I just found it yesterday. And I made my first homemade ciabatta bread. It turned out amazingly!
We call the end of the bead the heel.
We call it "er culetto".
We call it the ass xD
Ashleigh Sanders you must be from Norn Iron lol
Niels van Asten 😝 me too!! Well bum but same difference!
chef John you are so well spoken and everything you suggest is perfectly timed with my inner dialogue "oooh how do that? " ...and then you answer me! :) brilliant!!
How you doin' ... couldn't resist :) lol, I'm loving your channel.
Your plastic wrap trick has changed my bread and pie game. Thank you Chef!!
Tried this recipe and damn never buying bread again!
and that was a lie
lmaoooo
I just watched this while laid up with a terrible cold. I feel ya! I also can’t wait to feel better and try this.
could I add spices to this, maybe rosemary and some chopped garlic?
Why not? It's cooking, not an exact science. :-)
Mike Guilmot Actually, its baking, and it is science. But yes, you could add spices and garlic, just be careful what you add because it has to rest for 18 hours, and if anything you add can go bad at room temperute then you'll have problems. :P
Baking is a exact science
If it's an exact science it would fail if you would add anything or would miss the ingrediënt by as little as 1 gram. What isn't the case with baking. And I never stated it wasn't a science. I stated it wasn't an *exact* science...
Baking can be a exact science. Let's say you add a gram too much of salt or baking powder or yeast. The bread would taste funny
Your recipe for the ciabatta bread is the BEST in all tube
Is incredible easy and good thank thank u
I am fine thanks, how are you doing chef ??
i have been making bread like this for past 3 days...amazing, easy and good... justremember to not place the bread too near the heating element...and also keep spraying water on it with a sprayer every 5 minutes........
comes out lovely
In 2019: *Hey how you doin'?* ☺☻
2020 says hello
This is fantastic! I don't get tired to bake this ciabatta since 3 years ago.
Hey, how u doin
+TheAymanhawk23 *blush*
Chef John's New York roots are showing.
Doin great, how ‘bout u?
I made this bread a few times. It's not easy to handle but it is worth the time. It is delicious.
"I'm not trying to sound extra sexy but , I can't help it.....hey , how you doin?!"
LOL
Tried this for the first time and it turned out PERFECT!!!!!!! Thank you so much. Only thing different was that I put a pan of water on the bottom rack and I used all whole wheat flour. The crust is to die for! Thanks again!
I make your bread all the time. We just love it.
“Room temp 65 degrees” ummmm I’m from Florida that’s our winter😂
Savannah Lee I am in Canada and -20 outside My room is 74 all winter But my wine cellar is 64
Amazing recipe. I've tried a bunch of stretch and fold ciabatta recipes and not only is this simpler, the results are better than anything I've gotten thus far. Great crust and crumb, and the flavour is awesome. I'm no bread expert but I wonder if the relatively low amount of yeast and longer fermentation time is what does it. Whatever it is, it works. Thanks for sharing!
Dis he say only 1/4 tsp of yeast?
JohnnyCakes, you are a marvel! Whenever I want to know how to make something, I always check out FoodWishes first. You've dethroned Alton from that spot in my mind.
So, new to serious bread-making, I did some calculations and discovered that your recipe is at 99% Hydration compared to a loaf of white sandwich bread at about 70%. Well no wonder it's airy and holey as well as holy and wonderful.
Thanks for giving me my one and only Italian bread recipe.
we've always called it the butt when i was little, now i call it the end piece ..
It is the best bread I have ever made. So delicious and crispy. Thanks you.
me, 12 years later
this is the best ciabatta i have ever made thanks so much also a little hint instead of using cling wrap use one of those plastic breadboards you cut up vegetables on as some of them are thin and easy to flip compared to cling wrap I put flour on the plastic thin cutting board
"How to make ciabatta bread"
By: Seth Rogen
My bread is out of the oven looks exactly like yours thank you! Although it was still a bit raw, i put it in the oven extra time, but now its good :) thank youu its so good
Lately, every time I try to go on FoodWishes.com. my computer says "site is not secure"
anybody else experiencing that??
ImForgivenToo I get that on the older blog entries when linking from TH-cam. However, I don’t get message when just using a browser like Firefox. Might be something to do with the link from YT.
Usually that just means the site hasn't updated their SSL certificate. It doesn't really matter at all as long as you arent entering your personal info and stuff into the site. Just means one less layer of security.
I was so worried yesterday because I couldn't get audio to work with your video but finally today it did. I can't wait to make some! Looks amazing and you did a great job with the video!
My German family calls the bread ends: knüst. I've never seen it written, so I'm assuming the spelling.
+andrewt248 Knust is the proper spelling.
It´s also called "Knertzje" in german
Riebale auf schwäbisch - -
Or "Knist"
de.m.wikipedia.org/wiki/Kanten just look at the amount of words that exist for it in german! That's amazing :D
Came out perfect! We had the water in the oven on a lower shelf in a pan and sprayed 2 times during the 35 minutes baking time, turning the pan once halfway through to avoid hot spots. Delicious! Not easy to buy in northern California where sourdough rules. Thanks.
in spanish we call the end of the bread, "Suegra" (mother-in-law) cuz no one likes a nagging mother-in-law hahaha
I always forget that, but it's funny.
Chef John, feel better hope you get ride of your cold real soon, I am making right now your recipe no Knead Ciabatta Bread it’s in the oven now I will let you know how it comes out. I love your recipe for chocolate chip cookies your is the only go to recipe
Condotes literally means ":heel" of the bread.
Patricia Gyurkovics
Patricia Gyurkovics Patti, maybe because it's looks like a breast?...Sorry could not help myself :-)
Heel, or directly translated “end”. I dunno why LOL
hey I mixed the dough last night and made the bread this morning, and it turns out great! Very easy! Thank you!
Heey! How u doin LOOL best one :)
Tried this, fun to leave it on the cupboard overnite. What a thrill to wake to bread cooking. Emmm. thanks again to chef john.
In my family, the end of the loaf is called “END OF THE LOAF”.
Worked fine for me.Done the recipe twice.followed the recipe exactly.
Prep time: 18 hours
When I need bread in 45 minutes
Chef John...you are the best