Oh my gosh, Bincy, these look so good and they are so easy to make! You are amazing at taking bread recipes and making it easy for people to make their own bread, thank you!!
Bincy, I made your other ciabatta rolls this afternoon, they were delicious! Your directions were just so wonderful, easy to follow and illustrated perfectly. During the pandemic I've been trying my hand at making bread, and haven't been too successful, however with this recipe, it was a huge success! My husband and son loved them! Thank you so much!
Wonderful! I am so happy to hear you made this ciabatta rolls and they turned out really well. So delighted to know your family enjoyed.Thank you so much for taking your time to write back me.
There are lot more chances that the dough will stick to the parchment paper if we do so...which will prevent them from a good oven spring while baking.
Wonderful technique. I made these again, twice in the past week, for some lunch sandwiches. Once with bread flour, the other time with all purpose flour. Both were great, but the all-purpose were a bit lighter and less chewy on the inside, so I preferred that, as the outside looked the same. This is the best technique I've found for a simple easy recipe for great tasting and fine looking rolls. {When I got to your stage of cutting the bread, I cut into 4 rolls instead of 6 and I used some spackle tools from the hardware store because my bench scrapers are too small.} One other time I've also successfully halved the ingredients to make 2 rolls. Great stuff and your production quality if super.
They look fabulous and look at all those little air pockets. I’m salivating and they’re not even cooked yet! Your calming voice makes us feel like even a 3yr old can make these thank you so much I’m gonna give it a whirl 😊
For big loaf Bake at 450 F preheated oven for 10 minutes and then reduce the temperature to 400 f and bake for another 16 -18 minutes. Towards the end of baking,You can reduce the baking temperature to 375 if the top getting browned fast and bake for 5 more minutes.This will help you get crispy crust.
I've just started making bread at home, and of all the recipes I've tried, yours are the only ones that come out perfectly. Thank you so much for your videos, you have helped me accomplish something I've wanted to try for years
What a beautifully edited video! Very easy to follow, very clear instructions, nice, but not overwhelming music. This video (and your article) makes this seem very doable, I look forward to trying your recipe, with high hopes to duplicate your results. THANK YOU for making such a excellent and encouraging tutorial!
Hi - Thanks heaps for the first Ciabatta recipe which gave me bread with the perfect "holey" structure I was looking for....and I've tried 6 others. I'm not sure why, but maybe it's...they have a "poolish" which is rested overnight, you rest all of the ingredients, yours is 80% hydration, their's 75%. You emphasize the importance of the air bubbles prior to the division of the mix. I made three buns and one loaf from your ingredients.
Thank you so much Bincy for showing the process so slowly and explanatory. I have never had much success with bread making before, but I was over the moon when I followed your video and they turned out just like yours, to my delighted surprise. Now I plan to follow some more of your other recipes. Deepest thanks again, I don't think I will ever go back to shop bought rolls again.
Awesome🥰 Great Job!I am so happy to hear you made this ciabatta rolls and they turned out really well.Thank you so much for taking your time to write back me.
@@bincychris No, thank you for sharing your process and doing this video just so well. I can't wait to try your other yummy things. Sincerest thanks, now I can make bread and are very proud of that thanks to you.
Better results by using Tipo '00" flour. The types of flour used for different breads, does make a difference. Not hard to get either. Amazon, local Italian market, Sprouts, Whole Foods etc.
Hi Friba,Glad you are planning to make this.Hope you enjoy! In my experience,The small amount of salt that we add while making a homemade bread will not affect the action of yeast..May be if we add large amount of salt, directly with dry yeast, it may retard the action of yeast.
My pleasure 😊 I am so happy to hear you made some of our recipes and they turned out really well .Thank you so much for taking your time to write back me.
Yes you can.The baking temperature and duration will vary according to the size and shape of our rolls.Big round bread may take 450 for first 20 minutes and then 400 for the next 10 minutes.
Hi Ruchika,If you are using active dry yeast, just make sure it got completely dissolved in water before adding flour. To activate the action of yeast we don't necessarily need to add commercial white sugar; yeast will use the complex carbohydrates present in flour to feed upon. In my experience, what I learned is that, adding less than 3% salt to a bread dough mix ,will not adversely interfere with action of yeast.
I have made the ciabatta en it’s taste very good. I have made many recepis ciabatta from TH-cam, but this is the best recipe. Thanks a lot! Greets from the Netherlands.
My pleasure 😊 Hi Michel,I am so happy to hear you made this ciabatta rolls and they turned out really well.Thank you so much for taking your time to write back me.
Thank you so much for this CALMING video. Your instructions are so easy. I have come to enjoy these rolls and wanted to learn a more simpler way. Thank you.
Hi, I am having a small doubt. I am not having refrigerator. Can I leave the dough overnight? Actually the place I live is cool. India, Bangalore. Will it help?
I prefer keeping the dough in fridge.But if your place is cold, You can do overnight proofing at room temperature as well. Please let me know how the rolls turned out.
Thanks for the very clear and concise instructions. Regarding the repeated stretch and fold, I've seen this technique used in some but not all ciabatta recipes, so I'm unsure as to what this accomplishes. Has anyone tried with and without the stretch and fold, and if so, what if any are the differences in results? Thanks.
Wonderful! Hi Cheryl,I am so happy to hear you made this ciabatta rolls and they turned out really well. Thank you so much for taking your time to write back me. Wish you a very happy 2021.
Glad it was helpful. So happy to hear you made this ciabatta rolls and they turned out really well.Thank you so much for taking your time to write back me.
One more easy simple recipe to save in my diary 👍 I made the burger buns as per your recipe and they came out really soft.... thanks for sharing ❤️ one query please....I have read in many recipes that salt kills the yeast and you need sugar to feed the yeast. But here you have done complete opposite....you have added salt and left out sugar, can you please explain the reason.
Hi Yasmin,So happy to hear you made burger buns and they turned out really well :) Dissolving salt and yeast together in water will not affect the action of yeast (in my experience :) )...yeast will feed on the sugar(complex carbohydrates ) present in flour...it doesn't necessarily need sugar in the form of commercial "sugar" itself.
Hi Bincy! LOVE all you do! I'm an amateur, so I'm a bit confused... I was told that you do NOT mix the yeast with salt, because the salt will kill the yeast. But here, you mix the yeast with the salt...What's up with that? Please explain, because I need to understand "bread making" and not be confused as to what's correct. Thank you!!
So happy to hear you enjoy our ciabatta bread recipe. In this video ,we use cold fermented dough which gives more flavor and big open crumb.Hope you will love this ciabatta bread as well.
Hello thanks for sharing this receipt. I love your sweet voice so much. I saw you have another video for baking ciabatta bread which only need to proof two hours. While this receipt needs to proof in the fridge for 24 hours, what are the difference? In addition, what's the purpose of folding? Should more folding mean more tasty & bubble inside the bread.?
I haven't tried this with 100%whole wheat flour ;so I am not sure about it. As whole wheat flour contain more bran particles ,Yeast bread made with whole wheat flour will not rise as much as the one made with plain flour.So(if you are okay) its better to use part of flour as plain flour(35-50%) for getting the best results.
I’m making this now. Just have let it sit and do it’s thing. I’m gonna make breakfast for the family on Sundays. This is what I tried for our first meal:)
Could this recipe be baked as 1 Boule instead of dividing it up? Also, when using the refrigerator method do start the folding right away or let the dough warm some first?
I just made them, the recipe is simple, the result is as described, along as you have the patience to make it in 2 or 3 days while the dough is proofing. I recommend it.
Oh my gosh, Bincy, these look so good and they are so easy to make! You are amazing at taking bread recipes and making it easy for people to make their own bread, thank you!!
Hi Libby,Thank you.I am so glad you like them!
Some youtube videos I want to give 1000 likes instead of one and this is one of them :)Thank you for the amazing recipe. My rolls turn out gorgeous.
Nicely constructed video! The ciabatta looks delightful, and your explanations and demonstrations are so clear. I’ll be making this soon.
Hi Alan,Thank you so much. I am so glad you liked the video and that you are planning to make this ciabatta rolls.Hope you enjoy .
روعه wow 👍🏻👏👏👏🌹
Thank you.Glad you liked.
Thank you for sharing ❤
You are so welcome🥰
Woooow hau pang 👏👏👏 hau pang 👍👍👍💐💖lek⭐🌟⭐🌟⭐🙏💪🤤😋😍😘😍👌🏆🎖️🏅👈
Thank you.Glad you liked.
Bincy, I made your other ciabatta rolls this afternoon, they were delicious! Your directions were just so wonderful, easy to follow and illustrated perfectly. During the pandemic I've been trying my hand at making bread, and haven't been too successful, however with this recipe, it was a huge success! My husband and son loved them! Thank you so much!
Wonderful!
I am so happy to hear you made this ciabatta rolls and they turned out really well. So delighted to know your family enjoyed.Thank you so much for taking your time to write back me.
Could you do the final proof directly on parchment? That way you can avoid more touching and opportunities for deflation.
There are lot more chances that the dough will stick to the parchment paper if we do so...which will prevent them from a good oven spring while baking.
Wonderful technique. I made these again, twice in the past week, for some lunch sandwiches. Once with bread flour, the other time with all purpose flour. Both were great, but the all-purpose were a bit lighter and less chewy on the inside, so I preferred that, as the outside looked the same. This is the best technique I've found for a simple easy recipe for great tasting and fine looking rolls. {When I got to your stage of cutting the bread, I cut into 4 rolls instead of 6 and I used some spackle tools from the hardware store because my bench scrapers are too small.}
One other time I've also successfully halved the ingredients to make 2 rolls.
Great stuff and your production quality if super.
They look fabulous and look at all those little air pockets. I’m salivating and they’re not even cooked yet!
Your calming voice makes us feel like even a 3yr old can make these thank you so much I’m gonna give it a whirl 😊
Glad you are planning to make this 🥰Hope you enjoy 👍
This is absolutely the easiest and most fabulous results recipe ever. Thank you Bincy❤️
I made this today , and it's the best bread I have ever made.
Great job!I am so happy to hear you made this ciabatta rolls and they turned out really well.❤️Thank you for taking your time to write back me.
Question, does cooking time between having multiple s. All roles verses one big loaf vary much?
For big loaf Bake at 450 F preheated oven for 10 minutes and then reduce the temperature to 400 f and bake for another 16 -18 minutes.
Towards the end of baking,You can reduce the baking temperature to 375 if the top getting browned fast and bake for 5 more minutes.This will help you get crispy crust.
As usual your explanation is so clear, makes one want to try out immediately
Hi Swatee,Thank you 🥰
I've just started making bread at home, and of all the recipes I've tried, yours are the only ones that come out perfectly. Thank you so much for your videos, you have helped me accomplish something I've wanted to try for years
°SPECTACULAR‼️ 😁👏👏👏
What a beautifully edited video! Very easy to follow, very clear instructions, nice, but not overwhelming music.
This video (and your article) makes this seem very doable, I look forward to trying your recipe, with high hopes to duplicate your results.
THANK YOU for making such a excellent and encouraging tutorial!
🥰Glad it was helpful!
I love your voice, so calming. I will be baking this for sure! Your video is easy to follow and I feel confident to try.
Hello, its extremely humid where I live, would you suggest I reduce the amount of liquid in the recipe?
You can use the same amount as in the recipe.👍
Hello Chris. I'll try out your ciabatta bread recipe too. Good channel! Keep up the good work, Thumbs up and best regards 😋 Mati :-)
Thank you so much..I am so glad you are planning to make these rolls .Hope you enjoy!
my recipde ive made of yours was the cinnamon rolls and they were AMAZING!!! I can't wait to make them
Awesome!So happy to hear you made cinnamon rolls and they turned out really well.Hope you will love these ciabatta rolls as well.
Hi - Thanks heaps for the first Ciabatta recipe which gave me bread with the perfect "holey" structure I was looking for....and I've tried 6 others. I'm not sure why, but maybe it's...they have a "poolish" which is rested overnight, you rest all of the ingredients, yours is 80% hydration, their's 75%. You emphasize the importance of the air bubbles prior to the division of the mix. I made three buns and one loaf from your ingredients.
Awesome!So happy to hear you made this ciabatta bread and it turned out really well. 🥰Thank you so much for taking your time to write back me 💕
Amazing recipe 😋
Beautifully presented 👍
Thank you. I am so glad you liked 🥰
Thank you so much Bincy for showing the process so slowly and explanatory. I have never had much success with bread making before, but I was over the moon when I followed your video and they turned out just like yours, to my delighted surprise. Now I plan to follow some more of your other recipes. Deepest thanks again, I don't think I will ever go back to shop bought rolls again.
Awesome🥰
Great Job!I am so happy to hear you made this ciabatta rolls and they turned out really well.Thank you so much for taking your time to write back me.
@@bincychris No, thank you for sharing your process and doing this video just so well. I can't wait to try your other yummy things. Sincerest thanks, now I can make bread and are very proud of that thanks to you.
Better results by using Tipo '00" flour. The types of flour used for different breads, does make a difference. Not hard to get either. Amazon, local Italian market, Sprouts, Whole Foods etc.
I cannot decide if I like your recipe better or your explanation or is it your voice and the manner in which you speak 🤗
😊 Thank you so much ..Glad you enjoyed.
I just discovered your page! Can’t wait to try this. But doesn’t salt retard yeast?
Hi Friba,Glad you are planning to make this.Hope you enjoy!
In my experience,The small amount of salt that we add while making a homemade bread will not affect the action of yeast..May be if we add large amount of salt, directly with dry yeast, it may retard the action of yeast.
Wait... but doesn’t salt decrease the efficiency/productivity of yeast?
If we dissolve both in water...it will not affect the action of yeast (in my experience :)
Thank you soooooooo much. Your recipe is very simple but the result is very awesome! Even your explanation is 👍👍👍
My pleasure 😊
Glad it was helpful.
I have tried your recipe and the results are very satisfying. thank you for the recipe
My pleasure 😊
I am so happy to hear you made some of our recipes and they turned out really well .Thank you so much for taking your time to write back me.
Thank you so much for sharing this amazing recipe , can't wait to go home and try it.
My pleasure 🥰
I am so glad you are planning to make this.Hope you enjoy 👍
J'ai fait votre recette , une très bonne recette , mes petits pains sont délicieux, merci je vous suit et je vais essayer plusieurs de vos recette
Love chibatta bread. Thank you for sharing.
Can we make this as a round bread like we do for sourdough bread
Yes you can.The baking temperature and duration will vary according to the size and shape of our rolls.Big round bread may take 450 for first 20 minutes and then 400 for the next 10 minutes.
I did it. The recipe is the same as your last ciabatta which I make every other day. Very nice. Thank you.
They look so good and will be perfect for breakfast with a cup of tea. Thanks for sharing 👍
My pleasure 🥰
Perfect Combo 😋
Just made these and they came out great! Thank you!
I cannot wait to give these rolls a try! Excellent tutorial - thank you so much.
Thank you Maria.I am so glad you are planning to make these rolls.Hope you enjoy!
I knew you would make this variation! I can't wait to make it soon.
Hope you will love it.
@@bincychris 🍞+🧈=😋
Your voice is so soft and soothing. Beautifully described video and technique ….. thank you for sharing !
You are so welcome!
Hi teacher,
When we take the dough out of the refrigerator, do we have to wait for the dough to return to room temperature before we fold it ?
Hi Bincy ! Don’t we need sugar to activate the yeast ? You’ve added salt to it, pls clarify.
Hi Ruchika,If you are using active dry yeast, just make sure it got completely dissolved in water before adding flour.
To activate the action of yeast we don't necessarily need to add commercial white sugar; yeast will use the complex carbohydrates present in flour to feed upon.
In my experience, what I learned is that, adding less than 3% salt to a bread dough mix ,will not adversely interfere with action of yeast.
I have made the ciabatta en it’s taste very good. I have made many recepis ciabatta from TH-cam, but this is the best recipe. Thanks a lot! Greets from the Netherlands.
My pleasure 😊
Hi Michel,I am so happy to hear you made this ciabatta rolls and they turned out really well.Thank you so much for taking your time to write back me.
Por favor manda essa receita em português
350 gr flour = 2 1/3 cups flour
your voice alone is very satisfying😍 your instructions are very clear & easy to follow. will be making this today thank you for this recipe.😊
You are most welcome.
So glad you are planning to make this.Hope you enjoy 🥰
Li ho appena sfornato devo dire che sono bellissime e pure buonissime grazie per la ricetta li rifarò sicuramente grazie ancora 👍👏
Sono così felice di sapere che hai fatto questo pane e sono venuti davvero bene. Grazie mille per aver dedicato del tempo a scrivermi.
Hi Vinci thank for the recipe for chibata bread I made it and turn out BEAUTIFUL and delicious.
My pleasure 😊
I am so happy to hear you made ciabatta bread and it turned out really well.Thank you so much for taking your time to write back me.
Beautiful 😍
Thank you! 😊
i love this video Happy New year Bincy Chris And Family 2021
Hi Arthur Cunnien,Thank you so much.
Wish you a very Happy and Prosperous New Year!
Thank you so much for this CALMING video. Your instructions are so easy. I have come to enjoy these rolls and wanted to learn a more simpler way. Thank you.
Woww! Just perfect. Will try this soon🤗🤗 Thank You Bincy for yet another easy recipe with minimum ingredients😘
Thank you 🥰
I am so glad you are planning to make this.
Hope you enjoy 👍
Thank you for this wonderful video! Your voice is absolutely relaxing and the recipe looks so simple. The breads look so yummy!
Thanks so much! 😊I am so glad you liked.
Hi, I am having a small doubt. I am not having refrigerator. Can I leave the dough overnight? Actually the place I live is cool. India, Bangalore. Will it help?
I prefer keeping the dough in fridge.But if your place is cold, You can do overnight proofing at room temperature as well. Please let me know how the rolls turned out.
Sure, @@bincychris . I will try and let you know. Here the temperature is 27° / 18° (high /low).
Thanks for the very clear and concise instructions. Regarding the repeated stretch and fold, I've seen this technique used in some but not all ciabatta recipes, so I'm unsure as to what this accomplishes. Has anyone tried with and without the stretch and fold, and if so, what if any are the differences in results? Thanks.
I tried to do without the folds. The result is that the bread was not so fluffy and without those little air holes
We very much enjoyed your video and inspired went directly to the kitchen and made the best Ciabatta bread we have ever made. Thank you.
Wonderful!
Hi Cheryl,I am so happy to hear you made this ciabatta rolls and they turned out really well.
Thank you so much for taking your time to write back me.
Wish you a very happy 2021.
Thanks!
Wow this looks so delicious thanks for sharing
My pleasure 🥰
I am so glad you liked.
Nice
Thank you 🥰
Thank you for sharing your easy recipe. I am now saving it into my favorite recipes list.
🥰🥰
I did it tonight, so we can have fresh bread for the morning let’s see how it goes🙌🏽 hope it looks like yours.. thank you for sharing your recipe 🥰
Easy to follow video, thank you. Made these yesterday and they were absolutely delicious.
Glad it was helpful. So happy to hear you made this ciabatta rolls and they turned out really well.Thank you so much for taking your time to write back me.
Wow, this looks amazing 😉
Thank you Sharlene🥰
Could i use soudough starter instead of dry yeast? Tq!
Yes you can.
mettre la traduction pour nous les français
One more easy simple recipe to save in my diary 👍 I made the burger buns as per your recipe and they came out really soft.... thanks for sharing ❤️ one query please....I have read in many recipes that salt kills the yeast and you need sugar to feed the yeast. But here you have done complete opposite....you have added salt and left out sugar, can you please explain the reason.
Hi Yasmin,So happy to hear you made burger buns and they turned out really well :)
Dissolving salt and yeast together in water will not affect the action of yeast (in my experience :) )...yeast will feed on the sugar(complex carbohydrates ) present in flour...it doesn't necessarily need sugar in the form of commercial "sugar" itself.
@@bincychris thank you so much for the response with detailed information. Really appreciate it ❤️
I am going to give it a try. Ciabatta is my favourite bread. Thank you for the recipe.
My pleasure 😊
I am so glad you like ciabatta bread and that you are planning to make this.Hope you enjoy!
Muy buen trabajo, y explicado ,gracias x compartir 👍😍👏
Un placer. Estoy tan contenta de que te haya gustado.
Very well explained in ur written recipe. Thanks dear.
My pleasure 😊
Hi Bincy!
LOVE all you do!
I'm an amateur, so I'm a bit confused...
I was told that you do NOT mix the yeast with salt, because the salt will kill the yeast.
But here, you mix the yeast with the salt...What's up with that?
Please explain, because I need to understand "bread making" and not be confused as to what's correct.
Thank you!!
Por favor podrían dar receta en español, yo soy de Chile. Gracias
Hi , isn’t this the same as your other Ciabatta recipe? Which I love and make all the time by the way .
So happy to hear you enjoy our ciabatta bread recipe. In this video ,we use cold fermented dough which gives more flavor and big open crumb.Hope you will love this ciabatta bread as well.
@@bincychris perfect thanks , I’m going to try it 👍
Great recipe your instructions are easy to follow thanks for sharing 🙂
Thank you. I am so glad you found the recipe easy 😊
Sounds perfect and well instructed...I'll try it God willing.
Thank you.
Thank you.I am so glad you are planning to make this ciabatta rolls.Hope you enjoy.
@@bincychris Thank you. I'll do for sure.
Good recipe I will try today. Can I make with wheat flour.please guide me
very nice, relaxing watching this video
🥰🥰
I love chiabatta bread dolls, thank you very much for your recipe🙏👍👏🇹🇷❤❤
Perfect recipe, looks so yummy and easy to follow. Thank you 👍
My pleasure 😊
Hi Nancy,I am so glad you found the recipe easy to follow.
You are amazing, thank you for your gentle way and great content!!
Can u please share the things like baking sheets, rack,spoon,blow from where u purchase .. I really liked it
Hi bincy what kind of flour you used
I have used all purpose flour.
Bincie, you got the best ciabatta of them all, they lookbthe best too.
Thank you.Glad you liked.
Hi! Is it okay to proof the dough for 8 to 9 hrs. I want to make the dough and leave it while I go to work. Would that be okay?
Hello thanks for sharing this receipt. I love your sweet voice so much.
I saw you have another video for baking ciabatta bread which only need to proof two hours. While this receipt needs to proof in the fridge for 24 hours, what are the difference?
In addition, what's the purpose of folding? Should more folding mean more tasty & bubble inside the bread.?
Thanks for this nice recipe, I like this type of bread,
Most welcome 😊
So glad you like this bread.
Can I use whole wheat four for these recipe?
I haven't tried this with 100%whole wheat flour ;so I am not sure about it. As whole wheat flour contain more bran particles ,Yeast bread made with whole wheat flour will not rise as much as the one made with plain flour.So(if you are okay) its better to use part of flour as plain flour(35-50%) for getting the best results.
These are literally so amazing and worth it thank u so much
You're so welcome!❤️
Oh it's awesome just we need time & patience it's so good I love it
Hi Malika, Thank you. I am so glad you liked 🥰
👍👍👍👏👏👏great video! Thanks very much...
I’m making this now. Just have let it sit and do it’s thing. I’m gonna make breakfast for the family on Sundays. This is what I tried for our first meal:)
Nice recipe thank s1💞❤💞❤💞❤💞❤💞
Thank you 💕🥰💕
Bincy,
I made these and they worked beautifully! Thank you.
Bobby
Bincy, amazing ❤️❤️❤️❤️❤️😘😘😘I love all your videos
Hi Neelam,Thank you 🥰
I am so glad you like my videos 💕
@@bincychris I love your videos 😘😘👍🏻👍🏻 and it always gives confidence that i will also make this way and the same 👍🏻
Could this recipe be baked as 1 Boule instead of dividing it up? Also, when using the refrigerator method do start the folding right away or let the dough warm some first?
Thy look absolutely gorgeous mmm 😋😋 going to give them a go at the wkend 😃 see how thy turn out
I am definitely trying this recipe Bincy. ❤️Thank you for explaining everything so well👍🏼
Your videos and recipes are superb....👌
Thanks a lot 😊Glad you like them.
Do we have to use cling film to rest the dough? Can I not use a tupperware bowl with a lid?
These look amazing 👌What you have brushed on buns and sprayed in oven .
I just made them, the recipe is simple, the result is as described, along as you have the patience to make it in 2 or 3 days while the dough is proofing. I recommend it.