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.
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.
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!!
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.
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.
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.
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.
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!
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.
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!
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.
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 :)
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.
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.
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.
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 👍😃😉
John, Thank you for this recipe. I tried it today and got great results. Just one comment, putting the poolish to rise overnight in the refrigerator didn’t work for me so I tried again letting it rise overnight on the kitchen counter for 12 hours. It worked perfectly and yielded great results. We have just entered autumn here in the US so the household temperature is moderate. I will be using this formulation into the foreseeable future. Cheers.
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
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.
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.
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.
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/
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.
Gave these a second go and they came out brilliantly. I skipped the overnight fermentation as it had given me trouble last time. Just had the poolish sit for 3+ hours in the morning and then proceeded as prescribed. Delicious, airy ciabatta rolls were the result. Even my fumbled transfers from the couche to the tray couldn’t stop them from rising spectacularly. Thanks John!
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 😉👍
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.
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
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.
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.
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.
@@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?
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
I feel so luck that I found your video here. I want to make ciabatta rolls for the first time for a family birthday party. Your explanation, technique and tips are outstanding. I am confident that my rolls will turn out successfully. THANK YOU!
Thanks for watching my friend. Here is my latest bread video recipe. You can find the ingredients list and full written method on my website, Hedgehog bread profoodhomemade.com/hedgehog-bread/
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.
I made ciabatta bread rolls yesterday for the first time and I didn’t make them right, but the recipe was confusing since I don’t speak chef lingo. This recipe and video is much easier to follow. I’m making them right now and they’re coming out right this time! I’ll update later about how they came out.
Thanks for watching Knees and Toes , 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 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 Knees and Toes . Classic English Cottage loaf 😃😉👍 th-cam.com/video/OnPQP-dHFmg/w-d-xo.html
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
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.
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
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
@@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........
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.
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 love how you make this seem simple with your step-by-step instructions. I have watched many a video on how to make Ciabatta bread rolls, and they all scared me off!! Your instructions have given me the confidence to make these, for which I am very grateful!!
Glad it was helpful my friend. Thanks for watching. My latest pie video recipe. Here is the ingredients list and full written method on the channels website, Mince pies profoodhomemade.com/minced-ground-beef-pies/
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!
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
Yes ... I agree with James. You should be doing documentaries for Planet Earth. Everything you say is cut and dry... and is spot on for anyone to simply apply. Peace!
Thanks for watching LABUSTO , much appreciated. Very kind, thank you. All the best and a happy and peaceful new year for 2019 my friend. Just a little extra info to help you along if you try these Ciabatta Loaves. 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 I've also uploaded another Ciabatta roll video if you are interested here's a link to it. 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 LABUSTO .
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.
Thank you for this video. You are the reason that I just have bought 25 kg of Italian Tipo 00 flour to get the extra taste and gluten. The nordic flour - even the strong flour - hasn't the quality to make good bread without adding chemicals (amylas etc.). I have baked in many years, but only 60% bread, these high hydration bread are fantastic and a whole new world for me.
Thanks for watching Poul, much appreciated. Very kind 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 Poul. Apologies if you have already subscribed my friend.
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.
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 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 for this as well as all your other uploads, many recipes I’ve found online omit important bits or don’t think to mention things the recipe maker might think is obvious, but beginner home bakers like myself do not! Thank you for also explaining what exactly is happening in the dough, it always helps knowing why I’m doing something rather than just doing something without knowing why.
Thanks for watching, much appreciated. Very kind, thank you my friend. 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 loaves. 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 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 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 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.
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 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.
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.😊
Fantastic! I'm pleased you gave it a try my friend and it turned out well. Thanks for watching my friend. 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
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 made these buns for the very first time yesterday and they were absolutely, positively delicious !! Thank you so much for this recipe and all the other videos you have posted. I am so looking forward to making some of the other breads.
Fantastic David! I'm pleased you gave them a try my friend and they turned out well. My latest bread video recipe. French Baguettes: Using a perforated baguette baking tray profoodhomemade.com/french-baguettes-2/
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…
Fantastic! I'm pleased you gave them a try my friend and they turned out well. Here is my latest video recipe. profoodhomemade.com/cheese-onion-potato-pie/
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.
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.
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.
I just followed your recipe and excellent, patient instructions. They are not too pretty , but as you said , at the end of the day they are homemade . The bread is crisp but soft and full of holes inside. Perfect sandwich rolls. It was worth the effort and time. Thank you
Thanks for watching Mike, much appreciated. Well done mate. 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 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 Mike.
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/
John,. Tried it yesterday to a avoid contact shopping for bread. Long and involved, but successful because you are very clear and thorough. Thank you..
Thanks for watching Buzz, 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.
Thanks for watching Heather, 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.
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!!
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.
These turned out absolutely amazing! I did slide one a lil too far and it dumped off the back of the baking tray bottom and onto the rack below, but hey, it happens. haha.
Just pulled these lovelies out of the oven 10 mins ago...they are so soft and delicious with butter. Made these to have with spaghetti tonight, if they will last that long! Thank you!
Thanks for watching Aupsorn, much appreciated. Nice one, well done. 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.
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/
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/
Thank you for watching London, much appreciated. Very kind comment, thank you 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.
Thank you very much John! I tried this recipe today and it turned out exactly the same as looks in your video - crispy crust, soft inside and delicious. I took note of testing the yeast at the start and lucky I did - great tip that saved me which I won't forget!
Fantastic! 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/
I made this yesterday and today. And they are all gone in one day! My four year old can eat one roll for his dinner! Thanks for you video. I just put another sponge in the fridge and I want try to make baguette tomorrow!
You are so welcome Chi Liu. 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 Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/ Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop 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 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 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 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. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
I just made these. Absolutely smashing. Didn't have a kitchen aid so I did the slap and fold technique untill the dough was smooth. I've never achieved such big airy bread before. Cheers John
John my first ever batch of ciabatta rolls turned out great and they did not last 24 hours. And just pulling out by 2nd try of ciabatta rolls from the oven and writing this thankful email as I wait for the next batch to one out of the oven. Again, thank you John.
You are so welcome Edward, nice job my friend. Here's a bit extra info. 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.
Thanks for watching my friend. My latest bread video recipe. Milk loaf. Here is the ingredients list and full written method on the channels website, Milk loaf profoodhomemade.com/milk-loaf/
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 🙏
Great method for a delicious bread. I thank you for sharing, I use your recipe to make the Ciabatta bread that you show on another video. Everybody love the bread. I took the liberty to change the ingredients a little: on the second part; I substitute some of the white bread flour with Rye, Spelt, Semolina and Corn flours, about 2 tablespoon each. Ah I don't have a mixer so I let it rest for 3 hrs and then do the 3 times 45 minutes stretch and fold. Great bread
@@JohnKirkwoodProFoodHomemade Your recipe is great, I get repeated results and I like the long shelf life and it seems to taste better on the second day.
Amazing recipe. I followed it pretty much to the letter and it produced probably the best ciabattas I’ve ever eaten and I am quite fussy about ciabatta. The crumb was beautifully soft, open textured with just the right amount of chew.
Glad you enjoyed it Andrew. here is some extra info for next time you try it. 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.
Thanks for watching Edson, much appreciated. Very kind 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 Poul. Apologies if you have already subscribed my friend.
Here we have bread with not enough holes or spaces inside. I looks so massive on the inside and they are definitely not crispy!! I worked for years in a chineese bakery and they dont look like yours! Love yours because beside the taste, the holes or spaces inside are a must and they should be crispy too. Love mine little bit dark brown. Many thanks and succes!! Keep up the good work😃
![[#2024MAMA] G-DRAGON - 무제(Untitled, 2014)+POWER+HOME SWEET HOME+뱅뱅뱅+FANTASTIC BABY | Mnet 241123 방송](http://i.ytimg.com/vi/Ox29z5Nf1Uk/mqdefault.jpg)
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.
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...
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.
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. 👍😁
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.
👍😉
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.
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.
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.
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’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
A detailed bread video is rare..
Excellent..
Thanks again for watching Jaxx my friend.😉😃👍
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 :)
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.
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, 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.
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.
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 👍😃😉
John, Thank you for this recipe. I tried it today and got great results. Just one comment, putting the poolish to rise overnight in the refrigerator didn’t work for me so I tried again letting it rise overnight on the kitchen counter for 12 hours. It worked perfectly and yielded great results. We have just entered autumn here in the US so the household temperature is moderate. I will be using this formulation into the foreseeable future. Cheers.
Fantastic! I'm pleased you gave them a try my friend and they turned out well.
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
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.
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.
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.
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.
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/
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.
Gave these a second go and they came out brilliantly. I skipped the overnight fermentation as it had given me trouble last time. Just had the poolish sit for 3+ hours in the morning and then proceeded as prescribed. Delicious, airy ciabatta rolls were the result. Even my fumbled transfers from the couche to the tray couldn’t stop them from rising spectacularly. Thanks John!
Great job Robert.
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 😉👍
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.
Best ciabatta recipe , looks beautiful....thank you sir.
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
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.
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.
I felt like I was listening to Winnie the Poo teaching me how to bake ❤️ wonderful video thanks so much
Thank you, and thanks for watching my friend. Here is my latest video recipe. profoodhomemade.com/sausage-rolls-professional-standard/
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!
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?
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.
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.
I feel so luck that I found your video here. I want to make ciabatta rolls for the first time for a family birthday party. Your explanation, technique and tips are outstanding. I am confident that my rolls will turn out successfully. THANK YOU!
Thanks for watching my friend. Here is my latest bread video recipe. You can find the ingredients list and full written method on my website, Hedgehog bread profoodhomemade.com/hedgehog-bread/
@@JohnKirkwoodProFoodHomemade Thank you John! I have subscribed and look forward to your videos.
I'm so glad I found your channel.
See eating the bread with that homemade butter makes me hungry.
👍😃😉
I will try this tomorrow, we love Ciabatta. Thank you.
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.
I made ciabatta bread rolls yesterday for the first time and I didn’t make them right, but the recipe was confusing since I don’t speak chef lingo. This recipe and video is much easier to follow. I’m making them right now and they’re coming out right this time! I’ll update later about how they came out.
Thanks for watching Knees and Toes , 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
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 Knees and Toes .
Classic English Cottage loaf 😃😉👍 th-cam.com/video/OnPQP-dHFmg/w-d-xo.html
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
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.
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.
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
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 😋😋😋
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.
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 love how you make this seem simple with your step-by-step instructions.
I have watched many a video on how to make Ciabatta bread rolls, and they all scared me off!!
Your instructions have given me the confidence to make these, for which I am very grateful!!
Glad it was helpful my friend. Thanks for watching. My latest pie video recipe. Here is the ingredients list and full written method on the channels website, Mince pies profoodhomemade.com/minced-ground-beef-pies/
@@JohnKirkwoodProFoodHomemade Thank you very much. 😀
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!
😃👍😉
A treat for a windy / rainy weekend, perfect. Thank you John.
Thanks again Jennifer, always nice to hear from you.
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
Yes ... I agree with James. You should be doing documentaries for Planet Earth. Everything you say is cut and dry... and is spot on for anyone to simply apply.
Peace!
Thanks for watching LABUSTO , much appreciated. Very kind, thank you. All the best and a happy and peaceful new year for 2019 my friend.
Just a little extra info to help you along if you try these Ciabatta Loaves. 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
I've also uploaded another Ciabatta roll video if you are interested here's a link to it. 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 LABUSTO .
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.
Thank you for this video. You are the reason that I just have bought 25 kg of Italian Tipo 00 flour to get the extra taste and gluten. The nordic flour - even the strong flour - hasn't the quality to make good bread without adding chemicals (amylas etc.).
I have baked in many years, but only 60% bread, these high hydration bread are fantastic and a whole new world for me.
Thanks for watching Poul, much appreciated. Very kind 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 Poul. Apologies if you have already subscribed my friend.
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,
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 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 for this as well as all your other uploads, many recipes I’ve found online omit important bits or don’t think to mention things the recipe maker might think is obvious, but beginner home bakers like myself do not! Thank you for also explaining what exactly is happening in the dough, it always helps knowing why I’m doing something rather than just doing something without knowing why.
Thanks for watching, much appreciated. Very kind, thank you my friend.
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 loaves. 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 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
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.
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 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.
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.
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.
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. 👍😉
Yep followed your instructions to the letter, and they turned out amazing!
Fantastic! I'm pleased you gave it a try my friend and it turned out well. Thanks for watching my friend. 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
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 made these buns for the very first time yesterday and they were absolutely, positively delicious !! Thank you so much for this recipe and all the other videos you have posted. I am so looking forward to making some of the other breads.
Fantastic David! I'm pleased you gave them a try my friend and they turned out well. My latest bread video recipe. French Baguettes: Using a perforated baguette baking tray profoodhomemade.com/french-baguettes-2/
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…
Munching on one as I type.....soooo crunchy and delicious. Thank you, again.
Fantastic! I'm pleased you gave them a try my friend and they turned out well. Here is my latest video recipe. profoodhomemade.com/cheese-onion-potato-pie/
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.
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
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.
I just followed your recipe and excellent, patient instructions. They are not too pretty , but as you said , at the end of the day they are homemade . The bread is crisp but soft and full of holes inside. Perfect sandwich rolls. It was worth the effort and time. Thank you
Thanks for watching Mike, much appreciated. Well done mate.
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 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 Mike.
Oh theres just one thing-i wonder what John looks like hahahahha
😂🤣👍😉😃
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/
John,.
Tried it yesterday to a avoid contact shopping for bread. Long and involved, but successful because you are very clear and thorough. Thank you..
Thanks for watching Buzz, 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.
Thank you for the informative instructions. It's always better when you know why you're doing something. Cheers from British Columbia, Canada
Thanks for watching Heather, 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.
Please check out my Christmas Playlist th-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html
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/
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.
These turned out absolutely amazing! I did slide one a lil too far and it dumped off the back of the baking tray bottom and onto the rack below, but hey, it happens. haha.
Just pulled these lovelies out of the oven 10 mins ago...they are so soft and delicious with butter. Made these to have with spaghetti tonight, if they will last that long! Thank you!
Thanks for watching Aupsorn, much appreciated. Nice one, well done.
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.
Ciabatta sliced in half make AMAZING garlic toast
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/
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/
I lived in the north east of the UK the best people I've learned a lot form them. love you
Thank you for watching London, much appreciated. Very kind comment, thank you 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.
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.
Thank you very much John! I tried this recipe today and it turned out exactly the same as looks in your video - crispy crust, soft inside and delicious. I took note of testing the yeast at the start and lucky I did - great tip that saved me which I won't forget!
Fantastic! 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/
I made this yesterday and today. And they are all gone in one day! My four year old can eat one roll for his dinner! Thanks for you video. I just put another sponge in the fridge and I want try to make baguette tomorrow!
You are so welcome Chi Liu.
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
Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
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 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
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 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.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Love your video very good demonstrion & explanation. Have been making them like this for 25 years.
Wonderful! Thanks for watching.
@@JohnKirkwoodProFoodHomemade been watching for some time now. You have a great relaxed approach that is easy to follow.
I just made these. Absolutely smashing. Didn't have a kitchen aid so I did the slap and fold technique untill the dough was smooth. I've never achieved such big airy bread before. Cheers John
Thanks again for watching Cammy, much appreciated.
John my first ever batch of ciabatta rolls turned out great and they did not last 24 hours. And just pulling out by 2nd try of ciabatta rolls from the oven and writing this thankful email as I wait for the next batch to one out of the oven. Again, thank you John.
You are so welcome Edward, nice job my friend. Here's a bit extra info.
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.
Thanks so much for instructions for making without a stand mixer!
Thanks for watching my friend. My latest bread video recipe. Milk loaf. Here is the ingredients list and full written method on the channels website, Milk loaf profoodhomemade.com/milk-loaf/
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 🙏
Great method for a delicious bread.
I thank you for sharing, I use your recipe to make the Ciabatta bread that you show on another video. Everybody love the bread.
I took the liberty to change the ingredients a little: on the second part; I substitute some of the white bread flour with Rye, Spelt, Semolina and Corn flours, about 2 tablespoon each.
Ah I don't have a mixer so I let it rest for 3 hrs and then do the 3 times 45 minutes stretch and fold.
Great bread
Nice job Mark my friend, pleased you're enjoying and adapting the recipe to your personal taste, well done
@@JohnKirkwoodProFoodHomemade Your recipe is great, I get repeated results and I like the long shelf life and it seems to taste better on the second day.
Great job my friend, yes I find that too, but it's not as crispy on the 2nd day, swings and roundabouts eh!
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.
Great idea with the towels keeping the load form!
Thanks for watching!
Amazing recipe. I followed it pretty much to the letter and it produced probably the best ciabattas I’ve ever eaten and I am quite fussy about ciabatta. The crumb was beautifully soft, open textured with just the right amount of chew.
Glad you enjoyed it Andrew. here is some extra info for next time you try it.
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.
Love the holes or spaces inside the bread & the are crispy.....with butter and cheese and milk or coffee😍😍....thanks 👍
Thanks for watching Edson, much appreciated. Very kind 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 Poul. Apologies if you have already subscribed my friend.
Here we have bread with not enough holes or spaces inside. I looks so massive on the inside and they are definitely not crispy!! I worked for years in a chineese bakery and they dont look like yours! Love yours because beside the taste, the holes or spaces inside are a must and they should be crispy too. Love mine little bit dark brown. Many thanks and succes!! Keep up the good work😃
Thank you Edson my friend. Hope you try this ciabatta recipe. Please let me know it turns out.