Ciabatta Bread made easy at home

hello again and welcome to another break video this time I'm going to show you how I make my ciabatta bread it's a pretty simple bread to make but it can be a little awkward to handle but with a little practice you soon get used to it it'll also be an advantage if you will have a stand mixer but not essential I'll address that problem a little later ok the first job in making a good tasty ciabatta bread is to prepare the police or sponge the night before out of the main ingredients list start by adding 200 grams that's 7 ounces of the water followed by the CM in strong white bread flour then add the quarter teaspoon of instant or active dried yeast if you using fresh yeast that's 7 grams or quarter of an ounce and give that a good mix a quick word on measuring the ingredients I always wear my ingredients especially the water as it's much more accurate than cups or measuring jokes so we'll try to use scales instead of converting my measurements and you can't go wrong right once that's all mixed to cover the ball I use a shower cup for this and put it on the top shelf of your fridge for at least 12 hours this stage parts a lot of flavor unhhhh structure to the finished bread right it's the next morning and the police has been in the fridge for the last 14 hours okay now it's time to use the mixer but like I said in the intro to the video if you don't have a mixer then you have to do it this way right for those without a mixer do everything I've done so far know instead of it all going into a mixer to start the police and the remainder of the ingredients to a separate ball which should be if you've got your police measurements correct 240 grams or eaten or half ounces of water 350 grams or 12 and a half ounces of flour and of course the salt now give this a good mix then cover the ball and let it rest at room temperature for three hours unfortunately that's how long after it if you don't have a mixer with the mixer this will take about six minutes right as you can see after spending the night in the fridge this is what the police should look like all risen and probably now one easy way of transferring the Peniche from this ball to the mixer ball is by adding all the water to it first then added to the mixer ball followed by the flour and the salt a quick word on the flour I've been asked many times what is strong white bread flour strong white bread flour has at least 12% protein in it unlike all-purpose or plain flour which only has around 10% protein these flowers are ideal for cakes and pastries so if we check the ingredients list on the side of the flour bug and it has 12 percent or more protein than its strong enough to make bread with using the door hook on this kind of door is no good so use the puddle attachment right mix on slow speed for one minute then move up to the next speed for a further minute and then to the next beat for approximately four minutes or until the door starts to release from the sides of the ball we'll give after three minutes on the faster speed you can see the door is starting to release from the ball this one should take about another minute basically what's happening here is the gluten strands are joining and bonding together accelerated by the motion of the mixer it's kneading the door in other words for those without the mixer the three other weird in time does just about the same thing all care to sweat your hands and scrape off the excess door from the puddle most of it should just fall off anyway whether you've spent the last three hours waiting or the last six minutes mixing were all at the same point now the next stage in making ciabatta bread is to let the door rest and rise for two and a quarter hours but the door needs a quick turn three times that's every 45 minutes start by oil in a large bowl with half a teaspoon of vegetable or olive oil this will help prevent the door from sticking too much I find a wide stainless steel ball the most comfortable to get my hands into turn the door then wet your hands and scrape the bowl from the mixer ball to this one I said at the start of the video this door is a bit awkward to handle that's because ciabatta bread is a high hydration bread in other words it's a pretty wet door in this case 80% hydration that's 80% water to 100% flour on the best way to prevent it sticking is to have wet hands so have a bowl of warm water already all the time and when I say a warm water that's for your comfort it's got nothing to do with the bread okay that's the first 45 minutes up now we'll give the door a quick turn and here's my tip of the deer coming up it's a simple solution to a problem who could drive you nuts when working with this kind of door oh okay let's try that again earn that much better I hope you can see as sticky as the story is it won't stick your hands if your hands are wet okay I'll cover that up and let that develop for another 45 minutes as I said in my budget video these rest and rise periods are very important to bring out the best possible flavor and structure in the bread writer cover that and let that develop for the last 45 minutes and now I'll prepare the next stage of the process okay this batch of dual will produce two decent-sized loaves of ciabatta incidentally ciabatta in Italian simply means slipper and when you see the finished off you can see why they were named utter right back to the bread give a clean dry surface the good dusting of flour ready to pour up the door you'll also need what's known in the trade as a baker's couche which simply is a well floured cloth to rest the dawn for the last 20 minutes before it goes into the oven I use a tight woven cotton pillowcase for mine it's a lot cheaper than the real cushy cloth and it does the same job another bit of equipment you'll need is a couple of these Scribus for shaping and transferring the doll from the bench to the cloth but unfortunately you can't lift the door off with these creepers as the snag on the cloth that bit will have to be done by hand as you'll see a little later right the last 45 minutes is up and it's time for your first bravery test don't turn the door anymore by hand just suspend the ball over the floured bench and slowly turn the ball over until the door gently slips out under the flour it may take a few seconds don't have the ball too high from the bench once it comes out I don't have to touch it anymore with my hands at this stage now I can start to gently shape it into a square with the scraper but before shipping it give it a good dusting of flour to prevent the scrapers from sticking from now on any flour that's added is only external flour so don't be afraid to put plenty on as it all can be brushed off again and the loaves are cooked just keep manipulating the door from the sides but don't put any pressure on the top of the door at all cause you don't want to force any of the gas out of it it's like working with the giant marshmallow but it's surprisingly easy to shape once it's approximately a square I split it down the middle and gently shape it into two lofts right pre every test number two first make sure you have plenty of flour on the couch now using board scrapers slide them in from both ends of the door and quickly but confidently transfer it to the couch tidied up a bit then fold the cloth up a little to separate it and support it and then do the same with the other one once you've done this a few times it becomes a lot less intimidating and easier to do it's all about confidence now cover the door with a light tea towel and set the timer for 20 minutes okay one is about 10 minutes left set your oven to 230 degrees Celsius that's 450 degrees Fahrenheit or gas mark 8 I'm set in mine to 210 Celsius because mine is fun assisted and it runs approximately 20 degrees Celsius hotter than indicated on the dial now I normally bake my chapattis on a granite slab but I realized not everyone has one applause so I'll do these on a couple of baking trays turned upside down in the oven you'll also need a tray of hot water in the bottom of the oven and a spray bottle with a little water in okay to transfer the door to the oven you would normally use at Baker's pale it looks like a wooden shovel but once again I'm going to show you an alternative and it's this heat-resistant lightweight cutting board with a sheet of parchment or grease proof paper on it so that it'll slide straight off in the oven it works great you could also use a piece of plywood or heavy cardboard right bravery test number three once the 20 minutes are up uncover the door and using the cloth flip the first door over this is to make sure it's not stuck then gently get your fingers underneath it and move it to the nearby pail then straighten it out a bit and very carefully would quickly let the door on the paper slide off onto the hot baking tray as shown then do the same with the other one give the inside of the oven a couple of Spears as quickly as possible and get the oven door claws to retain the heat now the sprayer underwater tree and the bottom of the oven will make the bread nice and crispy these laws take between 18 to 25 minutes to cook depending on how well done you like them so about two-thirds of the way through I'm going to turn the loaves buck the front and swap the shelves top to bottom so I'll set the timer for 12 minutes as you can see the loaves have risen quite a bit this is called oven spring so I'll swap them around as quickly and as safely as possible and I'm going to set the timer for a further 6 minutes because that's the way my wife and I like them but you can experiment how well-done you want yours but I would see a minimum of 18 minutes and a maximum of 25 minutes at this temperature at bay they are made from only four ingredients flour water yeast and salt what an amazing transformation from a sticky mass to this in about three hours and now you can understand why the Italian word for slipper is ciabatta right I'll just cut one open so you can see what it looks like on the inside with high hydration bread you always get a large crumb of bubbles in the bread which is what a good ciabatta should look like these are still a bit warm to cut but I'll have a look anyway my wife calls his Sookie up bread andd she loves this with homemade pasta and bolognese sauce I only wish you could smell this - it's deceiving but these two lofts are not as small as they appear in the video this one is approximately 12 inches by 6 inches wide and 3 inches deep so they are pretty large lofts they also freeze very well - I've only made 2 but you could double or trouble the recipe in about the same time for him if you are the oven space to take them well there you go that's how I make this ciabatta bread I hope you try it - so thanks again for watching I'll be back with another recipe very soon please like share comment and maybe subscribe by hitting the circle above in the meantime here's some of my other videos you may want to watch bye for now

Channel: John Kirkwood

Views: 1,217,901

Rating: 4.9321203 out of 5

Keywords: Ciabatta, bread, flour, yeast, salt, water, mixer, Ciabatta bread, ASMR

Id: D9ZvlKQmm6M

Length: 16min 11sec (971 seconds)

Published: Fri Dec 22 2017