Ciabatta bread rolls made at home
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- เผยแพร่เมื่อ 13 มิ.ย. 2024
- How to make traditional Ciabatta rolls using the poolish method, easy step by step instructions from start to finish.
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How to make Ciabatta bread loaves
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Ingredients (including the poolish)
500g / 17½oz Strong white bread flour
400g / 14oz (in weight: use scales) water
¼tsp / 1g instant or active dried yeast; if using fresh yeast 7g / ¼oz
1tsp / 8g Salt
Disclaimer
This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Thank You.
Music used
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Birds in flight By Dan Lebowitz
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Blue creek trail By Dan Lebowitz th-cam.com/users/audiolibrary...
Front Porch Blues by Chris Haugen th-cam.com/users/audiolibrary...
Mysteries By Dan Lebowitz
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I don’t usually comment on videos, but I feel compelled to thank you for your videos and your channel. It struck me that you, and a lot of similar youtubers, are true gifts. You are gifting us with your time and talents and tutelage. So many people do not have mentors or family to guide them in making things at home. It can be really overwhelming to learn new cooking skills. But your videos offer calm and clear directions for anyone to learn to make delicious breads from scratch. Thank you.
Thanks for watching NotEmilyNope, much appreciated and very kind. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here th-cam.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra info to help you along with these ciabatta Rolls. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here th-cam.com/video/HWpSbYV96_c/w-d-xo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, th-cam.com/video/f0RjnQGrwzw/w-d-xo.html
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Your bread looks fantastic.
When I bake I always remember what you often say about handeling the dough gently but confidently.
John, your ciabatta rolls are now a staple in our monastery cuisine here in New Zealand. You are SUCH a blessing. Thanks for all you do. God bless, prior Rob, St Enoch and St Elijah Monastery.
Wow! thank you Rob. God bless you also my friend. I'm pleased everyone is enjoying the bread.
I cannot wait to make these!! I make my husband’s lunch every morning for work, and I buy expensive, very nice, French sandwich rolls for his sandwiches. These look way better, and as I love to make bread, I’m making the switch. Thank you so very much!!
A lot of good things have come out of monasteries. I think beer was invented by monks.
The paddle attachment 🤯 ! Game changer for my failures at ciabatta. Going to give that a try
Thank you, and thanks for watching my friend. Here is my latest Pie video recipe. Mini Pork Pies. You can find the ingredients list and full written method on my website, profoodhomemade.com/mini-pork-pies/
Such a soft nice voice!! Sounds like a little teddy bear who loves to cuddle. Sound of a very kind heart. Thank you for sharing your knowledge of baking.
Thanks for watching Rafa, much appreciated. Very kind, thank you my friend.
Just a little extra info to help you along with these ciabatta Rolls. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here th-cam.com/video/HWpSbYV96_c/w-d-xo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, th-cam.com/video/f0RjnQGrwzw/w-d-xo.html
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
A detailed bread video is rare..
Excellent..
Thanks again for watching Jaxx my friend.😉😃👍
I am absolutely obsessed with your videos chef John! I've been binging them for hours and now it's 4 am! You got yourself a new subscriber sir! I am definitely making these Ciabatta bread rolls tomorrow!
Thanks for watching and subscribing callmecristal, much appreciated.Very kind comment, thank you.
Just a little extra info to help you along if you try these Ciabatta rolls. Please follow these 4 simple rules when making these baguettes.Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here www.youtube.com/watch?v=HWpSb...
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, th-cam.com/video/f0RjnQGrwzw/w-d-xo.html
Please check out the rest of my channel and playlists. Channel, th-cam.com/users/jonboy2478
Playlists, th-cam.com/users/jonboy2478/playlists
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching callmecristal
At one of my first jobs in culinary, I worked at a small Italian bakery that did ciabatta this well. That was about 15 years ago. Watching this video took me right back there! AMAZING job! You laid out everything perfectly. My hat's off to you!
Thanks Jason, that's very kind mate.
Mr. Kirkwood - listening to your instructions is like having my grandpa in the kitchen with me guiding me through breadmaking. So warm and positive. I'm definitely making the Ciabatta rolls next week using your recipe and instructions and the tips in the comments. Thanks so very much for making these videos. A big Howdy to you from the heart of Texas!
Thanks for watching C. Duffy , much appreciated. Very kind comment, thank you. And hello from the North East UK.
Just a little extra info to help you along if you try these Ciabatta rolls. Please follow these 4 simple rules when making these Ciabatta loaves.Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here th-cam.com/video/HWpSbYV96_c/w-d-xo.html
I have also recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, th-cam.com/video/f0RjnQGrwzw/w-d-xo.html
Please check out the rest of my channel and playlists. Channel, th-cam.com/users/jonboy2478
Playlists, th-cam.com/users/jonboy2478/playlists
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching C. Duffy . Apologies if you have already subscribed, I'm losing track 😉👍.
I just made it today , worth every minute making it...it is so good, the best, I never eat such good ciabatta roll. And he is wonderful and perfect instructor.
@@JohnKirkwoodProFoodHomemade Wonderful Tutorial. I trained machinists ,30 of them. You are a Master. A[[ my respect...
This is a stunningly good video. It is clear, well paced, easy to follow and hugely informative. The tips along the way are really helpful too, and the encouraging comments are great. This has to be one of the best TH-cam cooking videos I have ever seen. Well done and THANK YOU :)
Thanks for watching n j, much appreciated. Very kind comment, thank you.
All my videos are made in the same fashion my friend, please check them out.
Classic English Cottage loaf coming soon. 😃😉👍.
Just a little extra info to help you along if you try these Ciabatta rolls. Please follow these 4 simple rules when making these Ciabatta rolls.Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here th-cam.com/video/HWpSbYV96_c/w-d-xo.html
I have also recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, th-cam.com/video/f0RjnQGrwzw/w-d-xo.html
Please check out the rest of my channel and playlists. Channel, th-cam.com/users/jonboy2478
Playlists, th-cam.com/users/jonboy2478/playlists
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for n j. Apologies if you have already subscribed, I'm losing track 😉👍
I decided doing something that I had never done before in my life. I've started baking breads at home since two weeks ago.I feel I'm really lucky that I accidentally found your videos on TH-cam. I have been watching your videos and I've learned a lot.
The important thing about your videos is that I leared how to bake breads from a different culture.
Thank you so much for sharing your experience.
I've just made the poolish, it's in the fridge for tomorrow morning.
I think I've done your other ciabatta bread before. I've been subscribed for years, and used loads of your recipes John. All my family know of you as uncle John, and they've all enjoyed stuff I've made, of yours. Legendary you are John. Thankyou very much.
Thank you for your kind words my friend. Keep up the great work. 👍😁
Best ciabatta recipe , looks beautiful....thank you sir.
New baker, new subscriber. If it means anything, I love the relaxed feeling and soothing voice. Keep it up. :)
Thanks for watching James, much appreciated. Very kind comment, thank you. And welcome aboard my friend.
The soothing voice is half the appeal.
I have had 100% success rate with every recipe I have tried of John's. Just bought more of his books. Can't wait to get them:)
Thank you so much Maria, It really helps keep the channel going.
Just beautiful! Presented with clear instructions as well. You have given me the confidence to make this artisan bread. Than you,
Thanks for watching Jeannette Ugorji , much appreciated.
Just a little extra info to help you along with these ciabatta rolls. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here www.youtube.com/watch?v=HWpSb...
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, th-cam.com/video/f0RjnQGrwzw/w-d-xo.html
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching Jeannette Ugorji .
John,
I am so glad you have chosen to share your knowledge in this way. I always find them helpful.
Thanks for watching David, much appreciated. Very kind comment thank you. Great apple pie recipe coming soon 😃😉👍
Just a little extra info to help you along if you try these Ciabatta Rolls. Please follow these 4 simple rules when making these Ciabatta loaves.Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, even if it's new yeast, you can do a yeast test as shown in my sandwich bread video here th-cam.com/video/HWpSbYV96_c/w-d-xo.html
There is also a great recipe for Ciabatta rolls video on my channel too th-cam.com/video/_Iod0m7rDyY/w-d-xo.html
I have also recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, th-cam.com/video/f0RjnQGrwzw/w-d-xo.html
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for Watching David.
What I’m keen to try based on this video is using the paddle attachment instead of the dough hook. Appreciate the followup tips.
👍😉
Thank you for helping me make my first homemade bread EVER! They’re in the final proofing stage right now, and I’m eager to have some fresh bread for paninis and a twist on garlic bread. 😋 I couldn’t have done it without you and your wisdom. 💜💜
Hope they turned out well Avery.
]Thanks for watching , much appreciated. go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here th-cam.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra info to help you along with these ciabatta Rolls. Please follow these 4 simple rules when making these.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here th-cam.com/video/HWpSbYV96_c/w-d-xo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, th-cam.com/video/f0RjnQGrwzw/w-d-xo.html
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
I've been looking for a good bread recipe for ages and I think I've finally found it. I wanted to make bread that has a bubbly and airy texture which is something that is not common in bread where I am from most bread are industrialized and you can get better quality bread by baking it yourself. I tried making a sourdough bread recently but I realized soon after that it would create a sour flavor which is not appetizing at all. I am planning to try this recipe and hope that it will be the one.😊
Hope you enjoy.
A treat for a windy / rainy weekend, perfect. Thank you John.
Thanks again Jennifer, always nice to hear from you.
Your video was the best of all the ones I've watched and was really helpful for baking ciabatta rolls, which I prefer to make over loaves. The thing that stands out for me is that you are a professional, but you have a lot of empathy for the home baker and present the instructions totally appropriately for your audience. You explain the technique and science without talking down to us. You're like the Goldilocks of baking instruction: just right. Kudos to you, and thanks!
Glad it was helpful!
I'm so glad I found your channel.
See eating the bread with that homemade butter makes me hungry.
👍😃😉
Great vid. Well worth the length, for all the little nuggets of useful info. It's nice to hear someone just talk "bread" while they work. Thanks!
Thanks for watching.
Oh my word, John. Watching you, I now understand why housewives of the past had a laundry day, a baking day and so forth. These things take time, even baking bread can take most of the day and that's with the help of machines we have today. Thank you so much. I will subscribe to your channel. Thank you for making these videos. Many of them about, but you are one of the very few who install confidence.
Very kind Libelle, thank you and stay safe my friend.
Hey John, I started this recipe today. My husband loved your bread's recipes. Thank's from Brazil. You are the best! God bless you!🙏
Thanks for watching Adriana, much appreciated. God bless you and your family too my friend. Please like share and subscribe for more great video recipes.
Dear John, I followed your instructions one by one, and the results were amazing! I thought of writing this to you and thank you for your great clear instructions as well as tips and tricks. I really appreciate it! Thanks for sharing your experiences
Thanks for watching HHZ, much appreciated. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here th-cam.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra info to help you along with these ciabatta Rolls. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here th-cam.com/video/HWpSbYV96_c/w-d-xo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, th-cam.com/video/f0RjnQGrwzw/w-d-xo.html
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
The Bob Ross of baking - thanks John, brilliant video!
Thanks for watching Jonny, much appreciated. Very kind. Please like share and subscribe for more great video recipes.
I enjoyed watching this. Wanting to make ciabatta rolls for the first time. Thanks for the video instruction !
Thanks for watching Rebecca, much appreciated. go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here th-cam.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra info to help you along with these ciabatta Rolls. Please follow these 4 simple rules when making these.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here th-cam.com/video/HWpSbYV96_c/w-d-xo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, th-cam.com/video/f0RjnQGrwzw/w-d-xo.html
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
thanks for the instructions, I cranked out 8 very tasty and presentable ciabattas with your help! used them with some philly cheese steaks ...
Thanks for watching David, much appreciated. Good job 😃😉👍.
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I losing track of names 👍😃😉
Brilliant explained - thank you.
Thanks for watching Miam Maij, much appreciated. Very kind, thank you my friend.
Just a little extra info to help you along with these ciabatta Rolls. Please follow these 4 simple rules when making these.
Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here www.youtube.com/watch?v=HWpSb...
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, th-cam.com/video/f0RjnQGrwzw/w-d-xo.html
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching Miam Maij.
I will try this tomorrow, we love Ciabatta. Thank you.
Super ! Foarte bine explicat . 👍👍👍🤗🤗🤗🙏🏼🙏🏼🙏🏼
My Husband and I love ciabatta rolls so I thought I would try and make them myself during lockdown here in New Zealand as we could not get to the shop where I normally buy them. I am so glad I found your video, It was so easy to follow. Even found a 100% cotton pillow case to use, and the rolls have turned out great.
Nice job Christine.
There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here th-cam.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra info to help you along with these ciabatta Rolls. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here th-cam.com/video/HWpSbYV96_c/w-d-xo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, th-cam.com/video/f0RjnQGrwzw/w-d-xo.html
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Thank you so much for your videos. You are the best
Thanks for watching Med BOUGHDIRI, much appreciated.I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for Watching Med BOUGHDIRI.
I'm trying to make these today. Thanks for your videos, I could listen to you speak forever and not get bored!
Thanks for watching Denise, much appreciated my friend.
Great way to learn for beginners home Baker like me ( due to Pandemic)
very clear explanation, especially when you "Pause the video but keep telling the tips"
Best Regards from Bali 🙏
You my friend are brilliant. Soothing voice, encouraging tone, and just a detail-rich video. Subbed. Love from Iran.
Thanks for watching Arman, much appreciated. go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here th-cam.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra info to help you along with these ciabatta Rolls. Please follow these 4 simple rules when making these.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here th-cam.com/video/HWpSbYV96_c/w-d-xo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, th-cam.com/video/f0RjnQGrwzw/w-d-xo.html
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
OMG!!! That’s a perfect ciabatta...In my academy even my chef teacher couldn’t get those bubbles 👏🏻👏🏻👏🏻👏🏻 thanks
Thanks for watching Pia Gysling, much appreciated.
Just a little extra info to help you along if you try these Ciabatta rolls. Please follow these 4 simple rules when making these Ciabatta rolls.Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here th-cam.com/video/HWpSbYV96_c/w-d-xo.html
I have also recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, th-cam.com/video/f0RjnQGrwzw/w-d-xo.html
Please check out the rest of my channel and playlists.
Channel, th-cam.com/users/jonboy2478
Playlists, th-cam.com/users/jonboy2478/playlists
Classic English Cottage loaf 😃😉👍 th-cam.com/video/OnPQP-dHFmg/w-d-xo.html
I've made this bread twice in the last 10 days. I can't get enough of it! This is the best ciabatta recipe out there. Thank you!
You are so welcome!
Wow -- I made these today to your instruction -- started the poolish yesterday. I am so proud of myself! They are beautiful! Honing my bread-baking skills. Thanks Chef Kirkwood.
Nice one Tom, great job my friend. Please check out my Christmas Playlist th-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html
Hi John ciabatta is one of my favourite bread I will hopefully making this tommrow thank you for sharing this lovely recipe keep smiling and keep up the good work 😁🇬🇧
Thanks again for watching DBOM, much appreciated. Very kind, thank you my friend.
Just a little extra info to help you along with these ciabatta Rolls. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here th-cam.com/video/HWpSbYV96_c/w-d-xo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, th-cam.com/video/f0RjnQGrwzw/w-d-xo.html
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look.
Thank you again for watching my friend.
Oh, my! This is my husband's favorite bread and you've made it look easy enough for me to accomplish. You've easily become my favorite TH-cam site! Thank you from North Central Washington State
Thanks again for watching, much appreciated. The only advice I'll give is to use digital scales for all of the measurements. Good luck.
Brilliant!! thank you for sharing your knowledge and experience in an unpretentious way.
Thanks for watching Paul my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Hot Dog Baguette profoodhomemade.com/hot-dog-baguettes/
John, you're the man. Thanks for the very well explained videos!!!
Thanks for watching Thiago Amaro , much appreciated. Very kind, thank you my friend.
Just a little extra info to help you along with these ciabatta Rolls. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here th-cam.com/video/HWpSbYV96_c/w-d-xo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, th-cam.com/video/f0RjnQGrwzw/w-d-xo.html
Also check out my new ciabatta roll recipe here, th-cam.com/video/_Iod0m7rDyY/w-d-xo.html
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Your voice is so nice to listen to. I feel like I just got instructions from Winnie the Pooh
Thanks for watching Brittany, much appreciated. Very kind, thank you my friend.
Just a little extra info to help you along with these ciabatta Rolls. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here th-cam.com/video/HWpSbYV96_c/w-d-xo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, th-cam.com/video/f0RjnQGrwzw/w-d-xo.html
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
loved your comment LOL ,i was thinking the same thing LOL
I believe you mean "Oh Bother" 😂😉 Thanks for watching much appreciated.
I agree totally..
@@JohnKirkwoodProFoodHomemade dear John, God bless you. Thank you for your wonderful and perfect videos. I have a question reg flour. I live in India where its impossible get any but general purpose flour. There's no mention as to the protein content or any other. As it's pretty choice less, are there any tips I could use for ciabatta, or any other bread recipes please?
Such an amazing recipe and so easy to follow. I have never made such a high hydration bread before but this came out amazing. Followed your steps to the T! Thank you for uploading this 😊
You are so welcome. Thanks for watching my friend. My latest video recipe link for. No knead rustic crusty loaf. th-cam.com/video/jEmnZwQcPzU/w-d-xo.html. And here is the ingredients list and full written method on the channels website, profoodhomemade.com/rustic-crusty-loaf/
Also check out my Christmas playlist th-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html
Thank you John. You are my inspiration to get working in the kitchen. You go step by step and explain things so well. Cheers
Thank you and thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Easy Sourdough Loaf (for Beginners) profoodhomemade.com/easy-sourdough-loaf/
I just love your videos. There’s something so wonderful about the look and feel of bread dough, isn’t there? Thank you for these.
Thanks for watching Judy, much appreciated.
Yet again, a fantastic video John. Everything covered, I love the little tips you give, along with alternatives in case there is a piece of equipment or a utensil we may not have. Ciabatta is without doubt my favourite bread, so I will definitely be trying this. Thanks again
Thanks Gary, if you've never made your own ciabatta before you're in for a treat if you follow this recipe. Cheers mate.
@@JohnKirkwoodProFoodHomemade Thank you John. I discovered Ciabatta by accident! Years ago I worked very near an authentic Italian deli, who baked their own Ciabatta bread on the premises. I forgot my lunch one day, so ventured in there and brought a Ciabatta roll filled with Parma Ham. I never looked back........
Wow, I can taste it now 😋😋😋
Absolutely beautiful presentation and information, where it is neither too much, nor too little. Perfect!
And your voice! My wife asked if you were David Attenborough 😅
You have another subscriber.
Thanks for watching and subscribing Isa, much appreciated. Very kind thank you.
Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here th-cam.com/video/HWpSbYV96_c/w-d-xo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, th-cam.com/video/f0RjnQGrwzw/w-d-xo.html
There is also a great recipe for Ciabatta rolls on my channel too th-cam.com/video/_Iod0m7rDyY/w-d-xo.html
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I just made these they were outstanding 😀 Thank you !
I’ve been studying books and magazines and TH-cam videos to learn bread baking for many years. And now I’ve found you. All I can say is WOW! You have to be the best teacher I’ve ever read or seen. As a lover of bread baking, I am so appreciative of the time and work you put into your videos. Thank you. Thank you very much.
Wow, thank you! So kind. Also check out my Christmas playlist th-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html
awesome channel John fantastic recipes , well edited all the best from all the convicts cheers
Thanks for watching Barry, please like share and subscribe for more great video recipes. 👍😉
Hi, John. I just started watching and learning. I haven’t attempted making bread just yet. My question is, I have a pizza stone. If I use it, would I put the pan of water on the floor of the oven since the stone should go on the lowest rack? Or would I set the stone one rung higher and keep the water on the lowest? Thank you! Love watching your videos.
Thanks for watching, much appreciated. Yes move everything up a shelf. Don't put the we start pan on the base of the oven to, it goes on the bottom shelf. Please like share and subscribe for more great video recipes.
I had my poolish in the fridge last night. Could hardly sleep! I was so anxious to make the rolls this morning. Thanks for the excellent video. I'm a bread baking addict, and give a lot of it away or I'd look like a whale. Everyone will be thankful you shared this recipe!
Thanks for watching Mary, much appreciated.
Just a little extra info to help you along with these ciabatta rolls. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here www.youtube.com/watch?v=HWpSb...
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, th-cam.com/video/f0RjnQGrwzw/w-d-xo.html
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching Mary.
I successfully made Ciabatta bread today by following every step you mentioned. Thank you so much Mr. Kirkwood. I had tried other people method but fail!
Thank you so much for sharing the valuable knowledge.
Thank YOU for watching Sue, much appreciated. Very kind, thank you my friend.
Just a little extra info to help you along next time you try these ciabatta Rolls. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here th-cam.com/video/HWpSbYV96_c/w-d-xo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, th-cam.com/video/f0RjnQGrwzw/w-d-xo.html
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Hey John, thank you for the amazing recipe.
When you cover the bowl, does it have to be air sealed?
Thanks for watching Lorin, much appreciated. No it doesn't have to be airtight my friend.. 👍😃😉
Just a little extra info to help you along with these ciabatta Rolls. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here th-cam.com/video/HWpSbYV96_c/w-d-xo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, th-cam.com/video/f0RjnQGrwzw/w-d-xo.html
Also check out my new ciabatta roll recipe here, th-cam.com/video/_Iod0m7rDyY/w-d-xo.html
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Oh my, these look absolutely magnificent! I absolutely adore your channel, Chef John. You make fantastic videos with all the details and information... It is SO helpful especially being someone who asks lots of questions and likes to do things just right! And you're voice is perfectly soothing too!
I have one weird question, ha. Do you happen to know about what size metal bowl you use when you knock back the poolish? I really like the large size, but can't get a gauge on the size of it for the life of me.
I can't wait to try my hand at making these, it's my favorite kind of bread! Thank you, thank you for this video and all the rest of your videos!
Think it's about 12 to 14 inches across the top Jessica,
Ciabatta Rolls
Thanks for watching , much appreciated. go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here th-cam.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra info to help you along with these ciabatta Rolls. Please follow these 4 simple rules when making these.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here th-cam.com/video/HWpSbYV96_c/w-d-xo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, th-cam.com/video/f0RjnQGrwzw/w-d-xo.html
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching my friend.
I tried Johns recipe after a few ciabatta failures, and BINGO ! ..... perfect crumb, crunchy crust, and great flavour. I did let the bulk ferment go a good bit longer than the recipe, nearly 24 hours, 12 hours overnight in the refrigerator and then a further 9 hours on the counter top at room temp, if anything the flavour may have been enhanced by the longer ferment . Thanks John.
Fantastic! I'm pleased you gave them a try my friend and they turned out well.
Thank you for this recipe! I’m going to try it this weekend!
Have fun!
For those looking for a bigger rise or using all purpose flour instead of bread flour - there a couple small recipe modifications that I've confirmed work and give the same results as the original recipe. Keep everything in the recipe the same except: Let the poolish rise on the countertop for 6-10 hours instead of inside the fridge. Add 4g of active or instant yeast when the ingredients go into the stand mixer, then reduce the rising periods to 30 minutes each. Comes out great, same wonderful taste as the original recipe, but friendly to those with only AP flour.
Thanks for the info Blayne,
I followed this formula - except rested the dough for 1 hour instead of 45 minutes since it is New Year and our kitchen is fairly cool. The ciabatta came out pretty well, and I'm happy with the results, although I didn't get as much oven spring as I'd hoped or as is depicted in this video. Still, for a first try, I'd call it a 90% success. My family calls the rolls "crack bread" because it is so delicious it is addictive and hard to stop eating! That's what we all call it now...crack bread...which I think is both accurate and funny as hell!
😂😂👍 Thanks for watching Frank, I'm pleased the family like the recipe.
My latest video recipe link for. No knead rustic crusty loaf. th-cam.com/video/jEmnZwQcPzU/w-d-xo.html. And here is the ingredients list and full written method on the channels website, profoodhomemade.com/rustic-crusty-loaf/
Thank you!! Thank you! Thank you!! I made this and omg I cannot stop!! It was amazing, all my friends asking for the recipe. Thanks again for such amazing very well explained videos!
Thanks again for watching Patricia, great job.
Cracking recipe this one John. Made 16 of them to take to my brother in law's 60th birthday bash, and they went down a treat. I only needed 12, but maths was never my strong point, so just doubled up. Thanks for the recipe, and hope you're well up there.
Fantastic Richard! I'm pleased you gave them a try my friend and they turned out well. My latest video recipe. How to make delicious individual Sausage Egg & Tomato Pies. Here is the ingredients list and full written method on the channels website. profoodhomemade.com/sausage-egg-tomato-pies/
Great video, explaining was very clare. Sounding like Winnie-the-Pooh made it even more fun😁
Thanks for watching BigE9973, much appreciated.
Just a little extra info to help you along with these ciabatta Rolls. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here th-cam.com/video/HWpSbYV96_c/w-d-xo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, th-cam.com/video/f0RjnQGrwzw/w-d-xo.html
Also check out my new ciabatta roll recipe here, th-cam.com/video/_Iod0m7rDyY/w-d-xo.html
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Спасибо John. I thank you.
Thanks for watching Вадим Баранов, much appreciated. Very kind, thank you my friend.
Just a little extra info to help you along with these ciabatta Rolls. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here th-cam.com/video/HWpSbYV96_c/w-d-xo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, th-cam.com/video/f0RjnQGrwzw/w-d-xo.html
Also check out my new ciabatta roll recipe here, th-cam.com/video/_Iod0m7rDyY/w-d-xo.html
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
I just wanted you to know that you did a great job !
Simple and perfect !
Easy to understand !
I loved it 💜 💛 💙 ❤ 💚
Thanks
Glad it was helpful! KD.
Thanks for watching , much appreciated. before starting, go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here th-cam.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra info to help you along with these ciabatta Rolls. Please follow these 4 simple rules when making these. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here th-cam.com/video/HWpSbYV96_c/w-d-xo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, th-cam.com/video/f0RjnQGrwzw/w-d-xo.html
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching my friend.
Glad I found this video. I've been wanting to make Ciabatta for a long time. Thank you.
Thanks for watching Nina, much appreciated. go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here th-cam.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra info to help you along with these ciabatta Rolls. Please follow these 4 simple rules when making these.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here th-cam.com/video/HWpSbYV96_c/w-d-xo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, th-cam.com/video/f0RjnQGrwzw/w-d-xo.html
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
I made these tonight using your recipe (well i baked them tonight, the poolish was obviously done yesterday). They turned out excellent, really spongy with lots of holes. We had them filled with a slow cooked bbq pulled pork joint that i did in the slow cooker for 9 hours.
The one thing i did notice was after 12 hours the poolish did not show much signs life but this did not effect the overall result.
Thanks for the brilliant videos.
Thanks for watching Mark, much appreciated. Next time leave the poolish a bit longer in the fridge, it'll be ok for 2 to 3 days if necessary.
Just a little extra info to help you along with these ciabatta rolls. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here www.youtube.com/watch?v=HWpSb...
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, th-cam.com/video/f0RjnQGrwzw/w-d-xo.html
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching Mark.
@@JohnKirkwoodProFoodHomemade Thanks for the tips. I will try and leave the poolish longer next time. Although the rolls came out perfect this time even if i do say so myself!
😃👍😉
Hello, Chef John! I have been loving your videos and finally had the courage to give this one a go! This morning I was so excited to see the poolish - alas, there isn't one bubble! Since my husband makes bread each week for his lunches, I'm pretty sure the yeast is fine. Any suggestions? I would sure appreciate it! Michele
Some extra advice my friend.
Go through my 4 main bread making rules below, especially 2 and 3.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here th-cam.com/video/HWpSbYV96_c/w-d-xo.html
@@JohnKirkwoodProFoodHomemade thanks, John for your reply. I've ticked all those boxes - but still failed. My husband's bread was fine - made the same day! Oh well - I still enjoy your videos!
If you put the polish overnight in the fridge, maybe it was too cold for it. Another person commented that this happened to them so they left the polish on the kitchen counter for a few hours, and then their poolish came alive. Just an idea…
I’ve been looking for a recipe similar to that which my grandmother used to make between the 20’s and 80’s until she died. She never measured and cooked daily a somewhat hole ridden early ciabatta back in the day though she never used oil. I’m gutted I’ve got to wait til tomorrow to taste this heavenly looking bread but it’s been over 35 years since I last tasted grandmas ‘holy’ bread and if it’s anywhere near as good as it looks - it’ll be worth the wait! ✌️❤️
Glad I stumbled across your traditional, calm no frills... lovely approach will be subscribing to see more - thank you John ❤️✌️
Thanks for watching Miss D, much appreciated. Very kind, thank you my friend.
Just a little extra info to help you along with these ciabatta Rolls. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here th-cam.com/video/HWpSbYV96_c/w-d-xo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, th-cam.com/video/f0RjnQGrwzw/w-d-xo.html
Best I ever made! I have tried ciabatta several times without great success. I followed your technique very carefully and they came out great. Thanks!
Thank you for watching wayne thomas, much appreciated. Well done my friend.
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching.
Oh theres just one thing-i wonder what John looks like hahahahha
😂🤣👍😉😃
I am about to binge watch this channel 😍😍😍 Thank you so much for giving me the confidence to make this bread in the most pleasant youtube cooking video I've watched to date!
Thanks for watching Amanda, much appreciated. Very kind, thank you my friend.
Just a little extra info to help you along with these ciabatta Rolls. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here th-cam.com/video/HWpSbYV96_c/w-d-xo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, th-cam.com/video/f0RjnQGrwzw/w-d-xo.html
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Thank you for this recipe first time right, I kneeded by hand 😬 .. this will go to my go to bread recipes .. br from Finland
Thank you, and thanks for watching my friend. Here is my latest bread video recipe. Loaf! super quick, From flour! to sandwich in less than 2 hours.
Here is the ingredients list and full written method on my website, profoodhomemade.com/two-hour-loaf/
Happy new year and all the best for 2023.
Thank you John, you’re very easy to listen to and I really enjoy your videos. I love making my own bread and I will definitely make those delicious looking rolls. And thank you for all the little tips too.
You are so welcome Terry.
Thanks for watching , much appreciated. go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here th-cam.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra info to help you along with these ciabatta Rolls. Please follow these 4 simple rules when making these.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here th-cam.com/video/HWpSbYV96_c/w-d-xo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, th-cam.com/video/f0RjnQGrwzw/w-d-xo.html
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
You have a great understanding of what details are important to pass on to the viewer. Great video. Thanks a lot!
Thanks for watching My Name, much appreciated. Please like share and subscribe for more great video recipes.
Just made these for the 2nd time. 1st time last weekend they turned out a bit flat. I think the poolish didnt have much action in the fridge overnight so this weekend I left it on the kitchen worktop overnight and it worked a treat. They have come out the oven shaped like over inflated rugby balls and smell amazing!! Thanks Mr Kirkwood for an excellent recipe. Will be making these regular from now on.
Same here! Unfortunately no action on the poolish after weighing exact ingredients and having it in the fridge overnight around 5 degrees celsius. I'll try and leave it out of the fridge next time too :)
Excellent tutorial on Ciabatta bread rolls!!! Thank you for explaining the process along the way during your video. Can't wait to watch your other videos and to try this recipe!
Thanks for watching Dori Addiss , much appreciated. Very kind thank you. I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for Watching. Dori Addiss.
Hi John, thank you so much for sharing this recipe and showing us the detailed instructions. I just made these ciabatta bread rolls and they turned out great and they taste so good!
Thanks for watching Amanda, much appreciated. Well done with the rolls, Very kind, thank you my friend.
Just a little extra info to help you along with these ciabatta Rolls. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here th-cam.com/video/HWpSbYV96_c/w-d-xo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, th-cam.com/video/f0RjnQGrwzw/w-d-xo.html
Also check out my new ciabatta roll recipe here, th-cam.com/video/_Iod0m7rDyY/w-d-xo.html
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
I found this video to be super informative and perfectly detailed, as a young person trying to get into bread making but didn't know where to start, and especially with recipes online they're much too vague for a beginner, I worry about this and that being messed up while baking but you totally reassured any doubt I had. This was seriously a lovely video and even if i didn't want to make the ciabatta (which i totally do, lol it looks delicious) i would've kept watching the video from the sheer warmth and experience radiating from it. Thank you, john!!
Thank you, and thanks for watching my friend. Here is my latest video recipe. Mini Toad in the Hole
profoodhomemade.com/toad-in-the-hole/
U R an excellent tutor ..
I didnt use the bell notification for anyone except u ... cause u really explain very well 👌👌👌
Thanks for watching RAS, much appreciated. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here th-cam.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra info to help you along with these ciabatta Rolls. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here th-cam.com/video/HWpSbYV96_c/w-d-xo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, th-cam.com/video/f0RjnQGrwzw/w-d-xo.html
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
@@JohnKirkwoodProFoodHomemade very grateful to u 👍
Lovely and easy instruction to follow, thanks for sharing 🙏🏻
Thanks for watching Hamida, much appreciated. There are many! many! more quicker and easier bread recipes on the channel, checkout my bread making playlist here th-cam.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html
Thank you very much for this recipe, John! It turned out exceptionally well. I made ciabatta pizza and that was even better. And, the stand mixer made the whole process quite worthwhile. My poolish had risen and collapsed before the 12 hour mark so I just went ahead and made them. NO problems to report. Cheers for your time!!!
Great job Jon. Thanks for watching my friend. My latest bread video recipe. Cream Doughnuts. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/cream-doughnuts/
Also here are links to my two accompanying videos.
Chantilly (Whipped) Cream profoodhomemade.com/chantilly-whipped-cream/
And Strawberry Syrup profoodhomemade.com/strawberry-syrup/
Will try that next time John! Thanks
This recipe❤ is just perfect. One note: make certain that your poolish is bubbly and active before you proceed. The top of my fridge is close to the freezer so I had no activity the next morning. I left the poolish on the counter and when I came home from work it was raring to go. The rest of the recipe went just as described. Thanks for porting it.
Fantastic! I'm pleased you gave it a try my friend and it turned out well.
Mr.Kirkwood - your baguette recipe came out perfectly - I am on now to your ciabatta bread now- thank you so much - great teacher !!!!
Thanks again for watching Rebekah, much appreciated.
Just a little extra info to help you along with these ciabatta Rolls. Please follow these 4 simple rules when making these.
Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here www.youtube.com/watch?v=HWpSb...
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, th-cam.com/video/f0RjnQGrwzw/w-d-xo.html
I started this recipe today. I can't wait to see the final result! I like your clear and informative instructions. Best regards from Texas, USA.
Thanks for watching Norma, much appreciated.
Just a little extra info to help you along with these ciabatta Rolls. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here th-cam.com/video/HWpSbYV96_c/w-d-xo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, th-cam.com/video/f0RjnQGrwzw/w-d-xo.html
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Desde Argentina yo te saludo. muy bien explicado!!!!🤗,
After making your ciabatta recipe with phenomenal results, I can't wait to make these! Your instructions are clear, easy to follow, and very effective.
Thanks for watching Aderyn 18, much appreciated. Very kind comment thank you. I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for Watching Aderyn 18.
Made these last night. Perfect... tastes great and is nice and chewy bread. Mine did not rise as much as expected but think it may be becuase i used tap water not filtered. Definitely going to repeat, will never buy ciabatta from shops again :). Thank you for a great instruction video ... all about the bread, not the 'influencer' .....
Fantastic! I'm pleased you gave it a try my friend and it turned out well. Here is my latest pie video recipe. Waitrose Turkey and ham pie
th-cam.com/video/QSSdkl-jiM0r/w-d-xo.htmlecipe
Here is the ingredients list and full written method on the Waitrose website, www.waitrose.com/ecom/recipe/turkey-ham-pie and Waitrose Rosemary salt roast potatoes
www.waitrose.com/ecom/recipe/roast-potatoes-with-rosemary-salt
Plus checkout my Christmas playlist here, 17 fantastic Christmas recipes, from roast potatoes, to roast turkey, everything you need for a great and successful Christmas day dinner.
th-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html
Salivating as I watch you butter that roll.
Thanks for watching Kathryn, much appreciated. Very kind, thank you my friend.
Just a little extra info to help you along with these ciabatta Rolls. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here th-cam.com/video/HWpSbYV96_c/w-d-xo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, th-cam.com/video/f0RjnQGrwzw/w-d-xo.html
Also check out my new ciabatta roll recipe here, th-cam.com/video/_Iod0m7rDyY/w-d-xo.html
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Absolutely delicious and really great instructions. Used this during lockdown to stave off some boredom, now we have a batch every week. Thank you John.
Nice work Ian, glad you like the recipe mate.
I made these and they turned out wonderful! Thank you so much for teaching me how to make ciabatta rolls!
Glad you like them!
I have baked the Ciabatta rolls twice and they came out perfectly. BTW, your voice is divine and so are the rolls!
Thanks for watching Allen, much appreciated. Very kind, thank you my friend.
Just a little extra info to help you along next time you try these ciabatta Rolls. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here th-cam.com/video/HWpSbYV96_c/w-d-xo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, th-cam.com/video/f0RjnQGrwzw/w-d-xo.html
Also check out my new ciabatta roll recipe here, th-cam.com/video/_Iod0m7rDyY/w-d-xo.html
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Oh my! I came across this site by accident and just love it! Thank you.
Thanks for watching Renate Beedon, much appreciated. :o). Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Renate Beedon.
fantastic not as hard as I thought you’ve explained it very well thank you
Thanks for watching, much appreciated.
wow, thank you sir. i like making bread and you make it look easier. your instructions are spot on and very detailed.
Thanks for watching Chris, much appreciated. Very kind, thank you my friend.
Just a little extra info to help you along with these ciabatta Rolls. Please follow these 4 simple rules when making these.
Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here www.youtube.com/watch?v=HWpSb...
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, th-cam.com/video/f0RjnQGrwzw/w-d-xo.html
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching Chris.
I also love the soothing nature of your tutorial. Just found this site when my first attempt at ciabatta bread failed. I am now on my last forty five minute rise and things are looking just like your video! Thank you.
Thanks for watching Toni, much appreciated. Good luck my friend.
Just a little extra info to help you along with these ciabatta Rolls. Please follow these 4 simple rules when making these.
Please post me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here th-cam.com/video/HWpSbYV96_c/w-d-xo.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, th-cam.com/video/f0RjnQGrwzw/w-d-xo.html
Also check out my new ciabatta roll recipe here, th-cam.com/video/_Iod0m7rDyY/w-d-xo.html
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
@@JohnKirkwoodProFoodHomemade Yes! My rolls turned out just like yours! Thank you so much.
Pure magic!! Thank you!
Thanks again for watching redhousepress, much appreciated.