I am a home baker and tried countless ciabatta recipes both from books and online bakers. This recipe and tips from Brian is by far the most flavorful and best one I tried so far. Please keep the bread recipes coming!
I’ve tired this recipe several times now with great results so I decided to experiment with the flour. I combined 400g bread flour with 100g King Arthur high gluten flour, giving me a total gluten content of about 13%. I followed the rest of the instructions exactly as Bri suggests. I found this dough to be extremely easy to handle with very little sticking. The higher gluten content allowed the dough to rise more and shape easier, producing a more open crumb and a very crunchy crust. Hands down best ciabatta I’ve ever made.
Update guys, in addition to my suggestion above I’ve been experimenting and I’ve incorporated some yudane into the recipe. Basically I reserved 50g of flour and poured 100g of boiling water over it and mixed in completely. After allowing it to cool to room temp. I mixed it in with the biga and followed the rest of the recipe. The result is a huge open crumb ciabatta with great crust but a far softer center which was even better at holding dipping oil than a traditional ciabatta. Hope it works for you
@craigwwinter I'm totally agree with u . I'm a ciabatta bread lover. I 've been making ciabatta from so many different recipes , I can only agree that's one of the best ciabatta I've ever made.❤
@@craigwwinter I don't know if you'll see this, but you said you reserved the flour and added 100g of water. Does this mean you added 100g of water to the biga? Or did you use the same quantities with just the extra step? Thanks in advance
@@CrystalStearOfTheCas guess I should have clarified that. The quantities from the biga remains the same. What I did for the yudane was take 50 g of flour and 50g of water from the final dough mixture and added an additional 50g of water. I made the yudane and mixed it all in. This will increase the dough hydration by about 5%, but with the extra gluten content, it will be just as easy to handle. Side note if you want to save effort and money you can make your own high gluten flour by using only purpose flour and adding about 10g of vital wheat (it’s about 75% gluten content and very cheap on Amazon). Hope this helps, let me know if you have questions
I am almost pro baker in Danmark and what can I say about Your videos, it is awesome! Very clear explanations, a LOT of information, super nice recipes! Very appreciate that You are demonstrating both ways of how to knead the dough, it can be very helpful to people.
I have been a cook for 45 years, not to boast, I graduated Le cordon Bleu in Paris 1980. I followed Brian's recipe and technique to the detail. If you do this, the success of creating one of the most difficult breads will greatly fulfilling. Voila, grande réussite. Merci, mon ami Brian.
That little piece of crust sticking out at 8:35 cannot possibly survive for more than 10 seconds before somebody snaps it off and eats it. It's just so beautiful.
I've made this recipe several times now. My family absolutely loves it and I love that the bread rises enough in the oven that the crust actually cracks. The aluminum foil turkey roaster over the bread is genius.
@@melimel961 Usually a blend of all purpose flour and fresh milled whole wheat. I have use bread flour, all purpose and whole wheat blends. Just depends on what I have.
was about to put my dough in the oven when the power went out! Giant cold and wind event. 25 hours later, with the dough looking massive at about 18 hours after the final proof before baking Power came back on. The dough was shrinking and collapsing. Floured the cutting board and prepared the two loaves. Heated up the stove and put in the two bundles of dough. Turned out really well considering. I was amazed!
One of the best if not maybe the very best demonstrations of ciabatta I've ever seen and you did it in 9:51 minutes. That is efficiency. I've been studying bread and baking breads for ~5-6 years. One of the biggest hurdles I had was handling and shaping high hydration dough. I've watched dozens of videos and your technique is perfection. I wish you had this on TH-cam when I began my journey into the bread world. My granddaughter is interested in baking bread so I'll recommend she watch this video and subscribe to your channel. Thanks for sharing
I've been home baking bread for 8 years now, and this channel has the best tips. So many recipes just say "it's so simply just plop out the dough and bake" like there isn't important techniques for shaping.
@@joedirtbody I agree. I have been baking since the age of 12. I am 69 now. This chef is not only a great baker but an even better instructor. Did I mention good to look at?! Hello handsome.
This is the first video of his I've seen, but I'm happy to hear that the others are just as informative. You don't know how many different sources I have gone to to understand the difference between a biga and a poolish only to be given the run around by authors who should know but for some reason don't seem to want to share that information clearly. I'm definitely subscribing to this channel!
This bread is just perfection, the smell, the taste, the looks, the sound when you eat it and even the damn feeling in your hands. Thank you for your great content good man.
I've been making breads for the last 10 years. There is always something that I felt was missed when I would make my own BIGA or poolish breads. After watching a couple of your pre-ferment videos I now know that my handling of the dough after bulk fermentation is likely the cause of my poor developing crusts. Thanks for the solid content. You've definitely gained a subscriber in me.
@@guyzeevi2005 I'd say if you're going to use it within 12-24 hours, you don't have to refrigerate it; if you refrigerate it, a biga could be usable for up to 3-4 days
Hey dudes, if I want to double up or even triple this recipe, is there anything I should consider? I've made this recipe a few times with "great success" but when I tried to double it, the bread was a bit flat. I also noticed the dough wasn't as stretchy after the final mix. It couldnt stretch as far before it broke apart so my thinking was that maybe my stand mixer isn't as effective with double the ingredients? Thanks for the great videos Bri
Brian's recipes are without a doubt the most foolproof I've ever tried. I've been baking for a while, but even so with his recipes I end up with bread that actually looks exactly like it does in the videos. Thanks Bri-guy!
@@BigBootyBatman not correct that actually depends on what type of "normal flour" is common in the country you are from. Italy have one type of normal flour Ireland another and usa a third (and worst by far). After living abroad for several years i found that flour is one of those items with huge differences in quality etc same with butter. So using "normal/common flour will in many cases serve up a perfect ciabatta just like we see in the video. No less structure, not smaller bubbles, and certainly not "flatter". Anyhow delicious is true!
@@Ian_Christensen Lol what? As someone who's lived in Italy as well, pane bianco is an enriched white bread made with egg and milk. Since it literally just means "white bread" I guess ciabatta could go in there (as it is both bread and white), but what Brian made is not pane bianco. The only difference between Brian's recipe here and the original recipe developed by Arnaldo Cavallari back in the early 80s (and yes, ciabatta has only been around for around 40 years, I think 2022 is actually the 40 year anniversary of its development) was that Brian's doesn't use sugar or the original flour blend used, Uno Natura (I'm assuming he used King Arther AP 11.7% flour) - outside of that, a biga plus strong AP flour, salt, and yeast should be the only ingredients. All of that being said, there are also a high number of variations in ciabatta recipes just in Italy, let alone around the world in places where ciabatta has been introduced. This is one of the most confidently incorrect youtube comments I've ever seen lol.
Excellent. An easy-to-follow recipe. I glazed the loaves with olive oil, rosemary, black pepper, and oregano before putting them in the oven. They came out fantastic! Thank you.
The best version of this I've made is to modify this process. I fermented the biga in the fridge for about 48 hours, added an additional gram of yeast, and let it rise longer. I also skipped the pan of water, or covering it with the pan, I just sprayed the top before putting it in the oven, and sprayed some water in the oven to create some steam.
Thank you Brian! The ciabatta was a struggle because the dough never came together in the mixer. I persevered… Baked without aluminum hood (didn’t have one) but sprayed water in oven every 3 minutes for 9 minutes. Oven spring was amazing!!!
Same here, followed the recipe exactly as written, and at the end of the final mix the dough was pretty much liquid. I ended up adding close to 1/2 cup extra flour, mixed for another 4 minutes and it came together like in the video.
I made this yesterday. There's was a scary point when I added everything else to the autolyze and it looked like it wasn't going to come together but it did after the high speed mixing. I made two small loaves and gave one to my neighbor. Everyone involved was amazed!
I baked this bread yesterday. MY FIRST BREAD EVER. It came out exactly as should be - crisp crust, millions :-) of bobbles!!! Thank you so much. The way you are giving the recipe is unbelievable. Thank you so much.
I have tried so many ciabatta bread recipes… I just tried this one over the weekend and I just baked it today...it is the absolute best ciabatta bread recipe I have tried! Thank you so much! It is so crusty on the outside but the inside is so soft and silky… Like a cloud and the crumb is perfect.
I love how your oven is not super polished, high gloss looking. Makes it much more relatable than these home-center like baking videos. Love from Germany.
Thanks Bri! Your videos are great and so easy to follow, and perhaps more importantly result in similar outcomes (sometime I follow other people’s recipes, and at the end I’m like “where did I go wrong!?”, “what did they do differently?”). So far I’ve done 1 dough-3 pizzas, ciabatta and focaccia - the family has been blown away with the results. The ciabatta was amazing - I tried to make slight small loads for sandwiches, but they still grew huge, with beautifully airy crumb. I’m completely new to baking… other than using a bread machine, these were my first attempt at baking bread. I’m so pleased with the results. Had some store bought bread last night (want to use it up before it went bad) - yuck, I don’t think I’ll ever be able to go back to store bought bread now. Thanks so much.
I made this today (first ever loaf of bread!) and it was a total hit! I got outstanding compliments from some very bread-savvy individuals. I'll definitely be making more. This is now my go-to channel for all things bread.
I have struggled since I took up baking about 6 years ago (on and off). This recipe finally got me the lightest, most awesome crumb ciabatta I have ever achieved (using CostCo's Ardent-Mills AP flour (lower protein). The trick for me was to mix it a about 5 minutes longer to get more development, and add about 30 grams more of flour during the process to up the available proteins and dry out the dough a little bit more. However - once I got the gluten development i wanted, I added a little more water to the dough as and a bit more working the dough in the bowl.
Great recipe! I have made it now with AP Flour and Bread Flour. The Bread Flour is a lot more tender crumb. Also for those of you that have Convection ovens be sure and turn off the Convection and just go with straight oven. (I learned the hard way!)
I loved your "just baked bread dance".... Damn! Could never think of that in my bakery days. So exhausted after shaping and baking 250+ 2 lb loaves, I just wanted to go to bed!! But before leaving the bakery, I would get a surge of happiness at being hit by that wall of freshly baked sourdough smell and the sound of the crackling of the crust of all those loaves. That was the best payoff.
I'm a pretty experienced kitchen jockey, and have baked breads for a whole buncha decades. This recipe and process delivers! From more than a dozen ciabatta failures to this one glorious success, Mr. Lagerstrom, my Texas cowboy hat is off to you! SHC
Just made it.. is 11:30pm ish and I can’t stop eating it. I used to make the 400g 270g water 10g salt and 7 yeast .. Nothing compared to your recipe.. I didn’t have anything like this myself in Italy. Now that I moved in England I want to refine it and see if I can do better from my first attempt. (Different flours - I used strong bread - UK) So soft, springy and flavourful. EVERYONE SHOULD TRY IT No joke, this will come up no problem at all. ❤
Awesome receipe, works every time! I left biga in the fridge for a day longer when too busy to make it and the result was even better. Tastes great, super soft and fluffy !
I have tried many ciabatta recipes over the years and although most were good, this one from Brian Lagerstrom is EXCEPTIONAL! I got the most fluffiest tender tastiest Ciabatta EVER. The tips Brian shared was a game changer.i don't even have a stand mixer. Used my handheld mixer and the dough hook. Also did not use the roasting pan to lock in steam. Nonetheless, came out PERFECT. Cant wait to try more recipes. thank you!!
Made it again but halved the recipe as I'm watching my carb intake. Amazing results as always and I baked it on my pizza stone in my countertop convection oven at highest setting 450F with fan on.
I half this recipe and bake it on my countertop convection oven almost weekly. It is easy and comes out perfect every time. This has also become a lower carb option because it produces a gigantic airy loaf!
This brings me back to my time as a baker. Leaving my house at 2:30 am to make it to work for 3, and my first job of the day was setting up and cutting our ciabatta. I had roughly an hour moving at top speed before I had to get on to baking the viennoiserie. By 5 am I'd have a chance to snack on an impossibly fresh croissant. I miss those days.
Just wanted to pop back and say I just made 2 loaves following this exactly and the whole family agrees it's the best bread we've ever had. I've tried quite a few before and not managed to make a good loaf of bread, but this one turned out unbelievable.
I've made this recipe three times now. The last batch ballooned really high without using a roasting pan to trap in the steam. Very grateful for this video!
I’ve made a lot of bread over the years but this ciabatta bread has the best crispy crust and rich flavor of all . And that’s with the biga developing for only 6 hours! Next time I’ll let it go the full 24. Can’t wait! Thanks Brian. Next up is the gooey Mac and cheese.
So, I made it today. Great oven spring, don't know about the crumb yet, but given the rise, I'm sure it is good (or dope.... as my kids would say). Now, as for the big turkey roasting pan.... I believe it is essential. When I opened the door to the oven to put in the bread and water into the fry pan, of course I lost heat. As the oven was coming back up to temperature..... the top of the bread got a bit past "robust crust". So, in a pinch, I covered with aluminum foil like you would for pie crust. I'll try to attach a picture. Coffee coming your way Brian!
It was my first attempt with ciabatta, it was realy delicious! I use italian manitoba flour (14% proteine to biga and to main dough). In finally result it was extremely crispy oitside and wery wet inside with excellent structure). Thanks for this superb recipe! Regards from Poland!
Brian, love this recipe! I’ve made it 20 times. I have made several recipes from your channel, they have all been excellent. This is my “go to” place for baking recipes.
This is the third time I’ve made this and it’s perfect every time. Great recipe, genius directions. I thank you, my family thanks you, and everyone I made a loaf for thanks you!!!
I've never baked bread. Ever. I followed this process and recipe to a T, and had four AMAZING products. I tried one batch of biga with KA AP flour (11.7%) and the other batch with KA Bread flour (13.2%). All four loaves came out amazing. the lower protein loaves were a little bit denser, had less rise, and a bit saltier. Not a bad thing in my opinion, but noticeable difference. Either way, thank you very much for your precision. I am a woodworker and love working with my hands - so this was a great pace of change for the family!
I want to thank you for the best recipe and technique for ciabatta! I make all kinds of bread and finally got to ciabatta… Wow what a success! First time out! It is now our favorite bread and I find myself making it at least twice a week! What a find!
Hi Brian, As a first time baker, I get tons of praise from colleagues who have tried my pieces from this recipe. Just this afternoon, I made my second attempt and it still amazes me I can bake this super delicious ciabatta. My first attempt used AP flour with 10g protein for the biga. My second used 12g protein flour for the biga. Results? The second attempt is better in taste. I want to thank you for this video! Will try another recipes definitely
Wow, Bri, so I baked this twice and had the best bread I've ever experienced. Paired amazingly with oil and vinegar or even hummus. The quality of the outcome is worth the ~7 waiting periods between steps. Can't wait to make this for company! And your character really comes thru in the vids, bravo!
I am not sure if you earn a living as a baker/influencer,I must say you are very well versed in bread making! At 66 years old I still love working with yeast doughs and I’ve learned a great deal from you! Thank you Brian🎉
I was really happy to see the lamination technique. I learned it myself from watching Full Proof Baking and it really improved my sourdough, making it much lighter and more open.
Happy Thanksgiving Brian! My family has again demanded this bread and in the few minutes before the autolyse is done I wanted to thank you for all the hard work and becoming part of our family tradition.
dude. your videos made me wanna bake again... got a new mixer, bought a french clay baking pot (which I mistook for a dutch oven but was pleasantly surprised because it's awsome)...and I'm learning so much... appreciate your vibe and expertise!
Бриан, дорогой! Как же я счастлива, что нашла Ваш блог!!! Приготовила эту чиабатту, все были в восторге!!! До Вашей чиабатты я готовила её по 10(!!!)рецептам! Вы - САМЫЙ ЛУЧШИЙ ПЕКАРЬ!!!!!!!!!!!!!!! Очень много блюд готовила по Вашим рецептам, всё получается СУПЕР!!!! Будьте счастливы!!! С любовью из России!
Hey Brian, I tried my first ciabatta today and your recipe and especially technique helped me out a lot. I changed the total flour to 600 grams, switched 100 grams for whole grain wheat and added 50 grams of sourdough starter and it turned out pretty good. I've recently come across some videos of Italian pizza chefs making pizza dough from 100% biga, adding only 5-10 % water slowly after proofing for 12-16 hours which got me thinking, maybe try making a ciabatta from 100% biga, only adding the remaining 20 % water (and maybe some sourdough starter) carefully after proofing (which is essentially bulk fermentation at this point). I'd expect an even more brittle crust and even more flavor besides a very open crum (even if one skips lamination, as adding 20% water at a later stage basically act's as a bassinage). Let me know what you think, have a great day and thank you for your great vids on baking.
Best bread I’ve ever made!! The rise was perfect and the flavor fantastic. Followed the directions to a T and the loaves looked just like the video. I feel so proud- my first attempt at bread last year was supposed to be a baguette but it ended up looking like a snake that had been run over by a car 😂
C'est la plus parfaite des recettes de ciabatta ! Tout est absolument parfait. Tout est incroyablement bien expliqué. Je suis dingue dingue de ce goût, de cette croustillante. Cette recette a une âme. Mille mercis de l avoir réalisée puis partagée. J ai trouvé mon Maître ...
Thank you for another great video tutorial! I halved the recipe, but used the same rest, proof and bake time. Used a bread loaf pan instead of cast iron skillet on the oven floor, and used a metal roasting pan instead of foil. Still got a very big bread with great crumb just like your video. It is a success!!!
Made this today. I don’t consider myself a baker, and this is my first project into making bread. I was a little anxious before making but your video really motivated me and the bread turned out to be more than perfect. Thank you so so much.
I've made this twice, and the first time was good, but this time I got my Ciabattas to tear open and look fantastic. Great feeling crossing the finish line!! Thanks for another great recipe.
After a four attempts (all good just not great) I finally nailed all the prep and the result was an amazing open crumb ciabatta. Thanks for these awesome videos that move fast and focus on technique. You rock Bri!
I'm so glad for the way you ate this. My Napolitan family ate bread by putting coarse salt on a plate and pouring olive oil over, then mopping bread with it.
This is awesome! I just started getting into bread making and your videos are really clear, fun, and informative. I could’ve sworn by the quality of your videos that you already had over 1M subscribers. Glad I discovered you early so I can celebrate when that happens!
It worked a treat! I just made two amazing, chewy, airy, holey, springy loaves. I wasn't able to weigh my ingredients, so had to estimate volume, and my two loaves were slightly smaller than yours. I added steam to oven but no foil lid - but my oven is half the size of yours. My first ever ciabatta was perfect!
I am SO grateful to have found you! I made these ciabattas today and you made it so simple to follow and they turned out amazing. Can’t wait to try your other recipes.
i love the idea of naturally incorporating the olive oil during the folding/proofing process. Tried it with my first ciabatta today and although my dough wasn’t as stretchy as yours, the end result came out beautifully. Would like to see more of bread videos!
Just did it today and what can i say, damn delicious ciabatta as an absolute beginner in bakery! Will definitly have a go at it again :D Thanks for the detailed instruction!
I made this three days ago, we ate it all and I have prepared a new biga again today. Thanks for the delicious, simple recipe! Definitely worth making 👌
I've probably watched this video 20 times. This is so soothing for my depression and anxiety! Thanks for making awesome content, Brian! I can't wait to try these out when I have a place of my own! :D
first attempt today - temp 96* / 74% humidity - followed recipe to the letter. Had to add 5 tablespoons of flour during final mix as dough would not pull away from bowl. shaping was one step, emptied dough on to non stick mat, formed and shaped into rectangle. cut into 6 pieces then arranged on mat. proofed 30 minutes. baked in 500* oven for 15 minutes (dry, no steam) turned off oven and waited 5 min. Pulled form over, placed on cooling rack for 5 -7 minutes. Ate on piece w butter- I'm on to something , thank you Mr B. Couldn't have done it w out you. Next time you are in PTY let me know and I'll buy you a coffee.
Thank you! I suck at baking and you made this beyond easy. I made this for my aunts and mother (who have something to say about everything) and they loved it.
Okay I am decent not great baker. This recipe and process is outstanding. It’s not just the ingredients………it is the technique and side comments along the way that are extremely helpful. The foil pan idea is brilliant…….although next time I will bake one at a time since the pan caught the back edge of one of the loafs………not a big deal. They were so good I had to catch myself from doing a goofy dance and singing “ let’s eat this thing”…………stopped just in time. Tonight…….Swedish meatballs.
YOU DESERVE AN AWARD FOR THIS CHANNEL. DON'T EVER GO TO TV AND LET OTHERS INFLUENCE. THIS IS YOU...ALL YOU...ALL GREAT. CLASSY SHOW.
Thanks Kim!
What is tv
The quality of that statement-Wow!
Bro ur sooking him off way too much. The video isnt even special in any way.
You mean don't turn into the Brian cUlLaNArY uNiVeRsE?
Even saying it just makes me sick.
I am a home baker and tried countless ciabatta recipes both from books and online bakers. This recipe and tips from Brian is by far the most flavorful and best one I tried so far. Please keep the bread recipes coming!
i’ve been struggling w my bread execution so i’m excited to try this now 😭
I'm seeing some similarities to how vince at BA was editing brads videos.
@johnnydeppisarapistjohnnyd8962 No one cares about your political views here.
I’ve tired this recipe several times now with great results so I decided to experiment with the flour. I combined 400g bread flour with 100g King Arthur high gluten flour, giving me a total gluten content of about 13%. I followed the rest of the instructions exactly as Bri suggests. I found this dough to be extremely easy to handle with very little sticking. The higher gluten content allowed the dough to rise more and shape easier, producing a more open crumb and a very crunchy crust. Hands down best ciabatta I’ve ever made.
Update guys, in addition to my suggestion above I’ve been experimenting and I’ve incorporated some yudane into the recipe. Basically I reserved 50g of flour and poured 100g of boiling water over it and mixed in completely. After allowing it to cool to room temp. I mixed it in with the biga and followed the rest of the recipe. The result is a huge open crumb ciabatta with great crust but a far softer center which was even better at holding dipping oil than a traditional ciabatta. Hope it works for you
@@craigwwinterawesome stuff! Thanks for sharing ❤
@craigwwinter I'm totally agree with u . I'm a ciabatta bread lover. I 've been making ciabatta from so many different recipes , I can only agree that's one of the best ciabatta I've ever made.❤
@@craigwwinter I don't know if you'll see this, but you said you reserved the flour and added 100g of water. Does this mean you added 100g of water to the biga? Or did you use the same quantities with just the extra step? Thanks in advance
@@CrystalStearOfTheCas guess I should have clarified that. The quantities from the biga remains the same. What I did for the yudane was take 50 g of flour and 50g of water from the final dough mixture and added an additional 50g of water. I made the yudane and mixed it all in. This will increase the dough hydration by about 5%, but with the extra gluten content, it will be just as easy to handle. Side note if you want to save effort and money you can make your own high gluten flour by using only purpose flour and adding about 10g of vital wheat (it’s about 75% gluten content and very cheap on Amazon). Hope this helps, let me know if you have questions
I am almost pro baker in Danmark and what can I say about Your videos, it is awesome! Very clear explanations, a LOT of information, super nice recipes! Very appreciate that You are demonstrating both ways of how to knead the dough, it can be very helpful to people.
I have been a cook for 45 years, not to boast, I graduated Le cordon Bleu in Paris 1980. I followed Brian's recipe and technique to the detail. If you do this, the success of creating one of the most difficult breads will greatly fulfilling. Voila, grande réussite. Merci, mon ami Brian.
That little piece of crust sticking out at 8:35 cannot possibly survive for more than 10 seconds before somebody snaps it off and eats it. It's just so beautiful.
[speaking with mouth full] "What piece of crust?"
I love that he compares hand and machine mixed doughs!
I've made this recipe several times now. My family absolutely loves it and I love that the bread rises enough in the oven that the crust actually cracks. The aluminum foil turkey roaster over the bread is genius.
What flower do you use?
@@melimel961 Usually a blend of all purpose flour and fresh milled whole wheat. I have use bread flour, all purpose and whole wheat blends. Just depends on what I have.
I made my first ever ciabatta! I followed your instruction to a tee. I was thrilled with the final product. Thank you!
was about to put my dough in the oven when the power went out! Giant cold and wind event. 25 hours later, with the dough looking massive at about 18 hours after the final proof before baking Power came back on. The dough was shrinking and collapsing. Floured the cutting board and prepared the two loaves. Heated up the stove and put in the two bundles of dough. Turned out really well considering. I was amazed!
Admire your tenacity
One of the best if not maybe the very best demonstrations of ciabatta I've ever seen and you did it in 9:51 minutes. That is efficiency. I've been studying bread and baking breads for ~5-6 years. One of the biggest hurdles I had was handling and shaping high hydration dough. I've watched dozens of videos and your technique is perfection. I wish you had this on TH-cam when I began my journey into the bread world. My granddaughter is interested in baking bread so I'll recommend she watch this video and subscribe to your channel. Thanks for sharing
Thanks for watching. High hydration dough is tricky
If thats your problem after 5-6 years you cant have studyed very good lmao🤦♂️🤦♂️ that is easy and take 1 hour max to learn
@@getrekt5651 she's literally a grandmother, leave her alone. Heavens sake
@@getrekt5651 grandmother lives matter
@@getrekt5651 🍆
This guy doesn't miss, every episode is jam packed with easy to process high yield information on top of perfect food
Thanks CC🙏
I've been home baking bread for 8 years now, and this channel has the best tips. So many recipes just say "it's so simply just plop out the dough and bake" like there isn't important techniques for shaping.
@@joedirtbody I agree. I have been baking since the age of 12. I am 69 now. This chef is not only a great baker but an even better instructor. Did I mention good to look at?! Hello handsome.
Where’s the butter!
This is the first video of his I've seen, but I'm happy to hear that the others are just as informative. You don't know how many different sources I have gone to to understand the difference between a biga and a poolish only to be given the run around by authors who should know but for some reason don't seem to want to share that information clearly. I'm definitely subscribing to this channel!
A tip: you can use aluminum foil to make a cover. Just wrap a few layers around some bowl to make a hat shape
This bread is just perfection, the smell, the taste, the looks, the sound when you eat it and even the damn feeling in your hands. Thank you for your great content good man.
The ONLY person who gives REAL recipes and instructions how to work with the dough!!!!!!!
THANK YOU!!!!!
I've been making breads for the last 10 years. There is always something that I felt was missed when I would make my own BIGA or poolish breads. After watching a couple of your pre-ferment videos I now know that my handling of the dough after bulk fermentation is likely the cause of my poor developing crusts. Thanks for the solid content. You've definitely gained a subscriber in me.
Thanks very much for watching. Glad you found this video.
@@BrianLagerstrom the biga needs to be in the fridge?
@@guyzeevi2005 I'd say if you're going to use it within 12-24 hours, you don't have to refrigerate it; if you refrigerate it, a biga could be usable for up to 3-4 days
Hey dudes, if I want to double up or even triple this recipe, is there anything I should consider? I've made this recipe a few times with "great success" but when I tried to double it, the bread was a bit flat. I also noticed the dough wasn't as stretchy after the final mix. It couldnt stretch as far before it broke apart so my thinking was that maybe my stand mixer isn't as effective with double the ingredients? Thanks for the great videos Bri
Leave your Biga for 3 days or more you will get much better mixture.
Brian's recipes are without a doubt the most foolproof I've ever tried. I've been baking for a while, but even so with his recipes I end up with bread that actually looks exactly like it does in the videos. Thanks Bri-guy!
If they are so foolproof as they appear, i have a black thumb
nice
Wow, I will definitely try making one. Will normal flour produce the same result?
@@zulkeflimohdghazali9989 it will have less structure, so smaller bubbles and a little flatter, but the bread should still come out delicious.
@@BigBootyBatman not correct that actually depends on what type of "normal flour" is common in the country you are from. Italy have one type of normal flour Ireland another and usa a third (and worst by far). After living abroad for several years i found that flour is one of those items with huge differences in quality etc same with butter. So using "normal/common flour will in many cases serve up a perfect ciabatta just like we see in the video. No less structure, not smaller bubbles, and certainly not "flatter". Anyhow delicious is true!
We need to get this guy's channel to blow up so he can do this full time. This is the most entertaining cooking channel I've found in awhile.
Hands down
Lol... Americans culinary level on 1-10 is like 3!
It's all about the show, cause the cooking sucks ;-)
This bread is not ciabatta
@@Ian_Christensen says you and your 2 subscribers
@@40nights40daystv good one...
Listen this bread is called Artisan pane bianco... lived with italiens in Firenze for 4 years.. dont have channel ;-)
@@Ian_Christensen Lol what? As someone who's lived in Italy as well, pane bianco is an enriched white bread made with egg and milk. Since it literally just means "white bread" I guess ciabatta could go in there (as it is both bread and white), but what Brian made is not pane bianco.
The only difference between Brian's recipe here and the original recipe developed by Arnaldo Cavallari back in the early 80s (and yes, ciabatta has only been around for around 40 years, I think 2022 is actually the 40 year anniversary of its development) was that Brian's doesn't use sugar or the original flour blend used, Uno Natura (I'm assuming he used King Arther AP 11.7% flour) - outside of that, a biga plus strong AP flour, salt, and yeast should be the only ingredients. All of that being said, there are also a high number of variations in ciabatta recipes just in Italy, let alone around the world in places where ciabatta has been introduced.
This is one of the most confidently incorrect youtube comments I've ever seen lol.
Excellent. An easy-to-follow recipe. I glazed the loaves with olive oil, rosemary, black pepper, and oregano before putting them in the oven. They came out fantastic! Thank you.
The best version of this I've made is to modify this process. I fermented the biga in the fridge for about 48 hours, added an additional gram of yeast, and let it rise longer. I also skipped the pan of water, or covering it with the pan, I just sprayed the top before putting it in the oven, and sprayed some water in the oven to create some steam.
Thank you Brian! The ciabatta was a struggle because the dough never came together in the mixer. I persevered…
Baked without aluminum hood (didn’t have one) but sprayed water in oven every 3 minutes for 9 minutes. Oven spring was amazing!!!
Thanks
I had the same experience, I don’t know which steps actually went wrong , can’t do any folding or lamination technique , ended up as trash😢
Same here, followed the recipe exactly as written, and at the end of the final mix the dough was pretty much liquid. I ended up adding close to 1/2 cup extra flour, mixed for another 4 minutes and it came together like in the video.
I have watched several channels for many things but Brian’s instructions are complete and sets a high standard. Food is great. Thanks Brian.
I made this yesterday. There's was a scary point when I added everything else to the autolyze and it looked like it wasn't going to come together but it did after the high speed mixing. I made two small loaves and gave one to my neighbor. Everyone involved was amazed!
I baked this bread yesterday. MY FIRST BREAD EVER. It came out exactly as should be - crisp crust, millions :-) of bobbles!!! Thank you so much. The way you are giving the recipe is unbelievable. Thank you so much.
I have tried so many ciabatta bread recipes… I just tried this one over the weekend and I just baked it today...it is the absolute best ciabatta bread recipe I have tried! Thank you so much! It is so crusty on the outside but the inside is so soft and silky… Like a cloud and the crumb is perfect.
I love how your oven is not super polished, high gloss looking. Makes it much more relatable than these home-center like baking videos.
Love from Germany.
Thanks Bri! Your videos are great and so easy to follow, and perhaps more importantly result in similar outcomes (sometime I follow other people’s recipes, and at the end I’m like “where did I go wrong!?”, “what did they do differently?”). So far I’ve done 1 dough-3 pizzas, ciabatta and focaccia - the family has been blown away with the results. The ciabatta was amazing - I tried to make slight small loads for sandwiches, but they still grew huge, with beautifully airy crumb. I’m completely new to baking… other than using a bread machine, these were my first attempt at baking bread. I’m so pleased with the results. Had some store bought bread last night (want to use it up before it went bad) - yuck, I don’t think I’ll ever be able to go back to store bought bread now. Thanks so much.
I made this today (first ever loaf of bread!) and it was a total hit! I got outstanding compliments from some very bread-savvy individuals. I'll definitely be making more. This is now my go-to channel for all things bread.
I have struggled since I took up baking about 6 years ago (on and off). This recipe finally got me the lightest, most awesome crumb ciabatta I have ever achieved (using CostCo's Ardent-Mills AP flour (lower protein). The trick for me was to mix it a about 5 minutes longer to get more development, and add about 30 grams more of flour during the process to up the available proteins and dry out the dough a little bit more.
However - once I got the gluten development i wanted, I added a little more water to the dough as and a bit more working the dough in the bowl.
Great recipe! I have made it now with AP Flour and Bread Flour. The Bread Flour is a lot more tender crumb. Also for those of you that have Convection ovens be sure and turn off the Convection and just go with straight oven. (I learned the hard way!)
Hey, thx! Do you mean simply upper and down heating?
I loved your "just baked bread dance".... Damn! Could never think of that in my bakery days. So exhausted after shaping and baking 250+ 2 lb loaves, I just wanted to go to bed!! But before leaving the bakery, I would get a surge of happiness at being hit by that wall of freshly baked sourdough smell and the sound of the crackling of the crust of all those loaves. That was the best payoff.
I love that this is made with AP flour, so I don't have to make a trip to the store just for specialty flour. Trying this tomorrow!
I'm a pretty experienced kitchen jockey, and have baked breads for a whole buncha decades. This recipe and process delivers! From more than a dozen ciabatta failures to this one glorious success, Mr. Lagerstrom, my Texas cowboy hat is off to you! SHC
A whole buncha decades YEEEEHAAAA!!!
Just made it.. is 11:30pm ish and I can’t stop eating it.
I used to make the 400g 270g water 10g salt and 7 yeast ..
Nothing compared to your recipe..
I didn’t have anything like this myself in Italy.
Now that I moved in England I want to refine it and see if I can do better from my first attempt. (Different flours - I used strong bread - UK)
So soft, springy and flavourful.
EVERYONE SHOULD TRY IT
No joke, this will come up no problem at all. ❤
Awesome receipe, works every time! I left biga in the fridge for a day longer when too busy to make it and the result was even better. Tastes great, super soft and fluffy !
I have tried many ciabatta recipes over the years and although most were good, this one from Brian Lagerstrom is EXCEPTIONAL! I got the most fluffiest tender tastiest Ciabatta EVER. The tips Brian shared was a game changer.i don't even have a stand mixer. Used my handheld mixer and the dough hook. Also did not use the roasting pan to lock in steam. Nonetheless, came out PERFECT. Cant wait to try more recipes. thank you!!
Made it again but halved the recipe as I'm watching my carb intake. Amazing results as always and I baked it on my pizza stone in my countertop convection oven at highest setting 450F with fan on.
I half this recipe and bake it on my countertop convection oven almost weekly. It is easy and comes out perfect every time. This has also become a lower carb option because it produces a gigantic airy loaf!
This brings me back to my time as a baker. Leaving my house at 2:30 am to make it to work for 3, and my first job of the day was setting up and cutting our ciabatta. I had roughly an hour moving at top speed before I had to get on to baking the viennoiserie. By 5 am I'd have a chance to snack on an impossibly fresh croissant. I miss those days.
Thank you so much, this ciabatta is PERFECT. My whole family told this is the best bread I've ever baked so far.
Just wanted to pop back and say I just made 2 loaves following this exactly and the whole family agrees it's the best bread we've ever had. I've tried quite a few before and not managed to make a good loaf of bread, but this one turned out unbelievable.
I've made this recipe three times now. The last batch ballooned really high without using a roasting pan to trap in the steam. Very grateful for this video!
OK, so this is one of my favorites cooking channels now. Incredible!
Thanks for watching Rodrigo
I love Ciabatta bread with a crispy crust. I actually used to find good Organic ones at Walmart, but not anymore. Now I can make my own. Thank you!
I’ve made a lot of bread over the years but this ciabatta bread has the best crispy crust and rich flavor of all . And that’s with the biga developing for only 6 hours! Next time I’ll let it go the full 24. Can’t wait! Thanks Brian. Next up is the gooey Mac and cheese.
So, I made it today. Great oven spring, don't know about the crumb yet, but given the rise, I'm sure it is good (or dope.... as my kids would say). Now, as for the big turkey roasting pan.... I believe it is essential. When I opened the door to the oven to put in the bread and water into the fry pan, of course I lost heat. As the oven was coming back up to temperature..... the top of the bread got a bit past "robust crust". So, in a pinch, I covered with aluminum foil like you would for pie crust. I'll try to attach a picture. Coffee coming your way Brian!
It was my first attempt with ciabatta, it was realy delicious! I use italian manitoba flour (14% proteine to biga and to main dough). In finally result it was extremely crispy oitside and wery wet inside with excellent structure). Thanks for this superb recipe! Regards from Poland!
I learn something about cooking every upload, thank you
That's my goal. Glad to hear that!
Brian, love this recipe! I’ve made it 20 times.
I have made several recipes from your channel, they have all been excellent. This is my “go to” place for baking recipes.
This is the third time I’ve made this and it’s perfect every time. Great recipe, genius directions. I thank you, my family thanks you, and everyone I made a loaf for thanks you!!!
I've never baked bread. Ever. I followed this process and recipe to a T, and had four AMAZING products. I tried one batch of biga with KA AP flour (11.7%) and the other batch with KA Bread flour (13.2%). All four loaves came out amazing. the lower protein loaves were a little bit denser, had less rise, and a bit saltier. Not a bad thing in my opinion, but noticeable difference. Either way, thank you very much for your precision. I am a woodworker and love working with my hands - so this was a great pace of change for the family!
I want to thank you for the best recipe and technique for ciabatta! I make all kinds of bread and finally got to ciabatta… Wow what a success! First time out! It is now our favorite bread and I find myself making it at least twice a week! What a find!
Hi Brian,
As a first time baker, I get tons of praise from colleagues who have tried my pieces from this recipe. Just this afternoon, I made my second attempt and it still amazes me I can bake this super delicious ciabatta.
My first attempt used AP flour with 10g protein for the biga. My second used 12g protein flour for the biga. Results? The second attempt is better in taste.
I want to thank you for this video! Will try another recipes definitely
Wow, Bri, so I baked this twice and had the best bread I've ever experienced. Paired amazingly with oil and vinegar or even hummus. The quality of the outcome is worth the ~7 waiting periods between steps. Can't wait to make this for company! And your character really comes thru in the vids, bravo!
Okay I spent all day making this, and it was worth every minute! My partner finished nearly a whole loaf!! Super great crust and super great flavor.
Yes haha we started in the afternoon and ended right around midnight lol but so yummy
I am not sure if you earn a living as a baker/influencer,I must say you are very well versed in bread making! At 66 years old I still love working with yeast doughs and I’ve learned a great deal from you! Thank you Brian🎉
The dance at the end is THE reason why I'm subscribing, don't you dare stop these you kind Sir.
I was really happy to see the lamination technique. I learned it myself from watching Full Proof Baking and it really improved my sourdough, making it much lighter and more open.
Yeah that’s a classic source. She’s great
Happy Thanksgiving Brian! My family has again demanded this bread and in the few minutes before the autolyse is done I wanted to thank you for all the hard work and becoming part of our family tradition.
You're a rockstar you are part of the reason I have my own bakery thanks.
Olive oil and flaky sea salt on good toasted bread will always have my heart
Thanks!
Amazing content. The baguette video was amazing!
I think gluten is absolutely magical, and watching you work that dough is so satisfying from start to finish! Please make videos like this forever?
I rarely comment on anything, but I just made the best bread I’ve ever made. I can’t wait to check out more of Brian’s videos. Thank you!
dude. your videos made me wanna bake again... got a new mixer, bought a french clay baking pot (which I mistook for a dutch oven but was pleasantly surprised because it's awsome)...and I'm learning so much... appreciate your vibe and expertise!
Beautiful bread ….I have to try this …I love making bread from scratch
Бриан, дорогой!
Как же я счастлива, что нашла Ваш блог!!!
Приготовила эту чиабатту, все были в восторге!!!
До Вашей чиабатты я готовила её по 10(!!!)рецептам!
Вы - САМЫЙ ЛУЧШИЙ ПЕКАРЬ!!!!!!!!!!!!!!!
Очень много блюд готовила по Вашим рецептам, всё получается СУПЕР!!!!
Будьте счастливы!!! С любовью из России!
Hey Brian,
I tried my first ciabatta today and your recipe and especially technique helped me out a lot. I changed the total flour to 600 grams, switched 100 grams for whole grain wheat and added 50 grams of sourdough starter and it turned out pretty good. I've recently come across some videos of Italian pizza chefs making pizza dough from 100% biga, adding only 5-10 % water slowly after proofing for 12-16 hours which got me thinking, maybe try making a ciabatta from 100% biga, only adding the remaining 20 % water (and maybe some sourdough starter) carefully after proofing (which is essentially bulk fermentation at this point). I'd expect an even more brittle crust and even more flavor besides a very open crum (even if one skips lamination, as adding 20% water at a later stage basically act's as a bassinage). Let me know what you think, have a great day and thank you for your great vids on baking.
LOL that's an entirely different recipe.
Just watched this video - mixing my biga as I speak. Can't wait till tomorrow. I. Am. In. Heaven!!
Good luck!
Same here! Making my biga now. Got ripened tomatoes on the vine, looking forward to making tomato ciabatta sandwiches tomorrow
Best bread I’ve ever made!! The rise was perfect and the flavor fantastic. Followed the directions to a T and the loaves looked just like the video. I feel so proud- my first attempt at bread last year was supposed to be a baguette but it ended up looking like a snake that had been run over by a car 😂
Thanks for the belly laugh!!!
I followed this recipe with King Arthur bread flour. Turned out great.
C'est la plus parfaite des recettes de ciabatta ! Tout est absolument parfait. Tout est incroyablement bien expliqué. Je suis dingue dingue de ce goût, de cette croustillante. Cette recette a une âme. Mille mercis de l avoir réalisée puis partagée. J ai trouvé mon Maître ...
Your bread game is on point and you are so good at explaining the process! Can't wait to try this one out.
Good luck and thanks
Thank you 👍
My wife love that bread! She think I'm professional baker!!😂
yes my wife too, she's easily fooled lolol
Thank you for another great video tutorial! I halved the recipe, but used the same rest, proof and bake time. Used a bread loaf pan instead of cast iron skillet on the oven floor, and used a metal roasting pan instead of foil. Still got a very big bread with great crumb just like your video. It is a success!!!
Made this today. I don’t consider myself a baker, and this is my first project into making bread. I was a little anxious before making but your video really motivated me and the bread turned out to be more than perfect. Thank you so so much.
glad to found your comment! do you exactly use AP flour? i wanna try to make it but i'm still not sure about AP flour for ciabatta 😢
@@thifalrn I used AP flour for biga and then for the next day, I used bread flour (both king arthur) and it worked out well. Go for it! You ll be fine
@@dhwaniparikh03 oh okay noted 📝 thanks for the answer, i really appreciate it! have a good day!
Tetszik!
Nagyon egyszerű! Csak egy baja van, hogy meg kell várni a kelési időt!
Nagyonjó! és egyszerü recept!
Köszönöm!
I've made this twice, and the first time was good, but this time I got my Ciabattas to tear open and look fantastic. Great feeling crossing the finish line!! Thanks for another great recipe.
Ciabatta be kidding me, Bri. This looks phenom
🙏🙏🙏
After a four attempts (all good just not great) I finally nailed all the prep and the result was an amazing open crumb ciabatta.
Thanks for these awesome videos that move fast and focus on technique.
You rock Bri!
Thanks Dan
I have just tried your method and I can tell, my husband said "that's the best you've ever made!" Thank you very much!
I'm so glad for the way you ate this. My Napolitan family ate bread by putting coarse salt on a plate and pouring olive oil over, then mopping bread with it.
Ciabatta drenched in butter was my childhood.
That’s a good childhood
Mine was homemade white bread drenched in homemade strawberry or strawberry rhubarb jam.
@@FoolOfATuque Strawberry and rhubarb sounds like a delightful combination.
@@Myrkskog it is excellent! My grandmother makes it for us.
Always amazing. Pretty simple recipe, but you pack a ton of information into it. Well done!
Thanks very much
This is awesome! I just started getting into bread making and your videos are really clear, fun, and informative. I could’ve sworn by the quality of your videos that you already had over 1M subscribers. Glad I discovered you early so I can celebrate when that happens!
It worked a treat! I just made two amazing, chewy, airy, holey, springy loaves. I wasn't able to weigh my ingredients, so had to estimate volume, and my two loaves were slightly smaller than yours. I added steam to oven but no foil lid - but my oven is half the size of yours. My first ever ciabatta was perfect!
Amazing recipe, on my third batch!
I am SO grateful to have found you! I made these ciabattas today and you made it so simple to follow and they turned out amazing. Can’t wait to try your other recipes.
hey bri, love the stand mixer vs by-hand demos
Thanks! Glad to hear it
I've gotta try this. I've been making your cast iron focaccia routinely and it's great.
Thanks Pookie. I love that one
YOOO I just made this recipe yesterday and made the BEST sandwich i've ever had, thanks for this!!!
Excellent video. Not just the production quality (transitions, light/sound/ light quality) but the explanations are explicit and clear.
Crack saludos desde Perú tus recetas son 10 de 10 sigue así.
i love the idea of naturally incorporating the olive oil during the folding/proofing process. Tried it with my first ciabatta today and although my dough wasn’t as stretchy as yours, the end result came out beautifully. Would like to see more of bread videos!
I'm not sure if we watched the same video? No olive oil just on the bowl to prevent sticking. Ciabatta doesn't normally contain oil
Nice one Bri! You've got all the cheffie-chops and that irresistible sense of fun and charm. Fave-new-Chef ❣
Thanks so much
Hated baking and pastry course in culinary school 24yrs ago. You made me love it after all these years. Cheers!
Just did it today and what can i say, damn delicious ciabatta as an absolute beginner in bakery! Will definitly have a go at it again :D Thanks for the detailed instruction!
I made this three days ago, we ate it all and I have prepared a new biga again today. Thanks for the delicious, simple recipe! Definitely worth making 👌
I've probably watched this video 20 times. This is so soothing for my depression and anxiety! Thanks for making awesome content, Brian! I can't wait to try these out when I have a place of my own! :D
first attempt today - temp 96* / 74% humidity - followed recipe to the letter. Had to add 5 tablespoons of flour during final mix as dough would not pull away from bowl. shaping was one step, emptied dough on to non stick mat, formed and shaped into rectangle. cut into 6 pieces then arranged on mat. proofed 30 minutes. baked in 500* oven for 15 minutes (dry, no steam) turned off oven and waited 5 min.
Pulled form over, placed on cooling rack for 5 -7 minutes. Ate on piece w butter- I'm on to something , thank you Mr B. Couldn't have done it w out you. Next time you are in PTY let me know and I'll buy you a coffee.
Thank you!
I suck at baking and you made this beyond easy.
I made this for my aunts and mother (who have something to say about everything) and they loved it.
Okay I am decent not great baker. This recipe and process is outstanding. It’s not just the ingredients………it is the technique and side comments along the way that are extremely helpful. The foil pan idea is brilliant…….although next time I will bake one at a time since the pan caught the back edge of one of the loafs………not a big deal. They were so good I had to catch myself from doing a goofy dance and singing “ let’s eat this thing”…………stopped just in time. Tonight…….Swedish meatballs.