So for years I was led to believe that you need a
big old kitchen mixer to make Ciabatta at home. However, I must be a sucker because that is not
true. All you really do need is a bowl and a spoon. That's it. So for this recipe all you need
is a nice big bowl and a wooden spoon. This is a no knead recipe so no machine. All you need is
time. Now our first ingredient is bread flour. Now hear me out. I want you to use bread flour because
bread flour is strong and it gives you, uh, those lovely big bubbles and strengthens the chew
of your bread. And that's Ciabatta should be. If you want to use all purpose flour then
yes, you can use the same amount. However, bread flour is preferable for a dough like
this. So get that into your bowl. Next, we're going to add in a small bit of whole wheat
flour. This is a finely ground whole wheat flour. We're going to add that in there. It does
add nice flavor, little bit nuttiness to your bread. Next we're going to add in some
salt. For obvious reasons. All bread needs salt. And then a little bit of instant yeast. Now I
use instant yeast. If you're going to use fast action yeast then you're going to have to put
that into warm water. But for this instance, we're just going to put it in. Here with the
flour and just give that a little stir and then here in my jug I have some nice kind of lukewarm
water. Into that I'm going to add in my olive oil and then simply add our wet into our dry and we're
going to mix it together with a wooden spoon. You might notice that this is a little bit of
a wet dough, I find it that way with Ciabatta, but that is totally fine. Lovely, I adore
these recipes that you can mix by hand. You don't need any special equipment and you get
amazing results. Stay tuned 'cause you're going to want to see the amazing ciabatta this dough
makes. So once you do this mixture we’re going to cover it up and keep it safe from the air. I
use a shower cap because they're reusable and it keeps it nice and snug. Now here's what you want
to do. Like I said, no special equipment needed. All you need here is time, so we're going to set
this over to the side and let it hang out at room temperature for roughly around 18 hours. If you
make it the night before that, let it hang out overnight. What happens during this time is
that dough gets very strong. It strengthens, it gets its texture, it gets its flavor. It's
really, really a lovely time. Just let the dough be and we’re going back tomorrow to shape
it, get it into the oven and enjoy it. So the dough has fermented overnight and let's have a
little sneaky peek and see what it looks like. Gorgeous. Look at that. It has risen up.
It's lovely and bubbly, which is what I love. Also, get a whif of that. It smells amazing.
It smells a little bit sour, a little bit boozy. I get emails often saying that they made bread
fermented dough and it was kind of acidic. A little bit sour. That's exactly what it's supposed
to be like. You actually get used to that flavor, and you want even more of it. So this is
perfect spot on. So what we're going to do is just knock the air out of the dough. I'm
going to put a little bit of flour on my hands. And then I'm going to turn it out onto my
floured surfaces. I can already tell this is going to be good bread 'cause it
feels like a lovely dough. So here's what I'm going to do. We're just going to
divide the dough in half as evenly as we can, and then you end up with two kind of short loaves
of breads. So here I have a tray lined with nice clean tea towel. Here's what I'm going to do.
I'm going to dust it liberally with some flour, and then what I'm going to do is just place my
little rolls over here directly on the flour, I'm going to dust the top with some more flour and
then just cover them over nice and snug. So here's what we're going to do. We're going to set this
over to the side and let it proof for two hours at room temperature. Now that is a long time, but
during this time you get those big lovely bubbles that you see in a ciabatta. But I don't want
you to go anywhere because the dough doesn’t go straight into the oven. We do one more step and
then they go into the often so stay tuned. So it's been 2 hours and our ciabatta is looking
fantastic. It puffed up really well and you can see that it has all those lovely
bubbles trapped in there. That's exactly what we want. So here's what I'm going to
do. I'm going to put flour on my hands and I sprinkle a little bit on my tray. Also,
I've got tray here lined with parchment paper. What you want to do is very carefully roll your
dough over what we're gonna do is flip our dough. And then as we turn it and it's flipped, we're
going to pull it and place it on our baking tray. So you know when you get a ciabatta
and you cut it open, and you have this lovely big kind of stretched bubbles. This is what we're
doing here. I'm going to do it with the second roll again. Here we are. We're going to turn
it over carefully. Pull it to around 16 inches. And after that, as you probably know by now, but
the reason I tell you to liberally dust the tray with a flour to begin with is because your
dough is very wet. You don't want it to stick to it so just make sure at the beginning
you have lots of flour on your tea towel. OK, so let's look. These are gorgeous, it’s ready
right now to go straight into a lovely hot oven. Check that out. One of my favorite things is hot
bread straight out of the oven and look how much it puffed up. It got lovely and thick, which is
fantastic. So just look at all those bubbles on the inside. The way we stretched the dough, the
way we fermented it built up all of those gorgeous bubbles. That’s your hard work paying off. It’s
beautiful. Of course now while it’s still warm I'm going to cut a little bit for Kevin and I. Georgie
was excited I don't know if you heard him. There you go. Oh man, Georgie we gotta give you
some. A little bit. Here you go. I think that's the best review we could see. Lost the pacifier
went for the bread. Yep oh yummy yummy yummy. Well done, Gem. Absolutely delicious you’re gonna love
this bread got such great flavor as well. Gem what if you made a pizza out of it. Yeah, we could do
a pizza out of it. A pizza ciabatta. Check out all my other baking videos I know you’re going to
like them. Going to like them. Even Waffles wants some too. Here you go.
