Bakery-Style Ciabatta Bread - No Kneading, No Equipment, No Fuss

Bigger Bolder Baking with Gemma Stafford

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Are you ready for Bakery-Style Ciabatta Bread right at home? If that sounds hard, you didn't read the title of this video! My recipe is no-knead, requires no equipment, and has zero fuss. Get my step-by-step recipe: bit.ly/NoKneadC...
This ciabatta bread recipe is amazingly simple-there's no kneading, and you don't need a fancy stand mixer to make it-and it tastes like it just was baked fresh at your favorite bakery!
I used to think ciabatta had to be made using my stand mixer because of the amount of liquid the recipes need, and it still took forever for the dough to form in the mixer. This homemade ciabatta bread recipe is WAAAY easier, and the results are amazing!! The ciabatta dough ferments overnight, which means that there are loads of bubbles and, since this recipe calls for bread flour, you get a perfect chew.
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ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
FOLLOW ME HERE, BOLD BAKERS!
Website (All written recipes can be found here): www.BiggerBold...
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Recipe: bit.ly/NoKneadC...
#ciabatta #bread #biggerbolderbaking #noknead

Опубликовано:

1 окт 2024

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Комментарии : 876

@biggerbolderbaking 3 года назад

Hi Bold Bakers! Make the best loaf of ciabatta in the easiest way with my written recipe: bit.ly/NoKneadCiabatta

@nahomiestifanos2597 3 года назад

Yay first time did u figure out my recipe Gemma live u bye I hope u answer back!🥰

@ingridschor4413 3 года назад

Just found ! Ty. Can’t way to make it!

@katskov 3 года назад

The ciabattas are proofing as we speak!🤩

@goutambhola5646 3 года назад

Hi. GREAT GREAT video. What about all the folding ever so often ? Yours is so simple. Now I feel I can bake thanks to u.

@annavines4257 3 года назад

Hi Emma, is the 1/4tsp of dry yeast correct? I’ve tried the recipe twice and both times the breads are like cricket bats despite of proving 18hrs & 2hrs 😃 I’d love this recipe to work for me!

@dionlewis3490 3 года назад

He’s finally old enough to start enjoying his mommy’s cooking.

@davidthuku5798 3 года назад

♥️😜good for the baby

@MJA5 3 года назад

he won't know what bad baking is until he's old enough to date 😉

@hsd287 3 года назад

He's still soooo little but ❤️😘

@hsd287 3 года назад

@@MJA5 he doesn't have to date I'm sure Gemma will make him expert Baker by 10 👍🏻❤️ Or maybe even 5 😂

@summering5 3 года назад

@@davidthuku5798 ㅔㅔ

@calgal8915 3 года назад

Ha ha, I thought she said whole wheat flour would add some “naughtiness” to the dough.

@biggerbolderbaking 3 года назад

lol! Thanks for watching.

@frostfox1208 3 года назад

That is funny

@alvick353 3 года назад

I have a minimalist kitchen and I appreciate these recipes that I can make with my two hands and not a battery of huge machines. Do not want those monsters cluttering up my space. Our grandmothers made great meals without them. Thank you and keep bringing them.

@moubhattacharyya1141 3 года назад

You are not alone dear.☺

@biggerbolderbaking 3 года назад

Glad this was helpful! For best results, follow the written recipe here www.biggerbolderbaking.com/no-knead-ciabatta-recipe/

@baazilzubair 3 года назад

You made the most perfect bread gemma. That moment was so cute and hilarious when gorgie dropped his soother to taste the bread. This bread was the easiest recipe I have ever seen. Kudos to you for making amazing recipes. 💜💜

@biggerbolderbaking 3 года назад

Thank you for the kind words, Baazil.

@baazilzubair 3 года назад

Your welcome. 💜

@theartistwhocooks7908 3 года назад

That is the quickest Ciabatta Bread recipe I have seen!!

@biggerbolderbaking 3 года назад

Glad you like it. I hope you’ll give it a go. Here’s the recipe www.biggerbolderbaking.com/no-knead-ciabatta-recipe/ Enjoy!

@margareto.sekyere567 3 года назад

C'mon was doesn't love bread, every recipe of yours need a chef's kiss

@biggerbolderbaking 3 года назад

Thanks a million!

@Rob_430 2 года назад

Great video! I love no knead breads. I’ve been making this for a while, only I don’t proof on a towel. I place the dough directly on parchment which is on the pan, cover with a flour sack towel to proof. Remove towel and bake.

@heyfeyt 3 года назад

There’s little stall back in the Philippines, where I buy sausage in ciabatta bread every Saturday! Unfortunately, I can’t travel back there due to the pandemic. I will try this, and recreate and eat it with sausage. Perfect timing ☺️

@frostfox1208 3 года назад

Sounds really great! Did you give it a try??

@heyfeyt 3 года назад

@@frostfox1208 not yet 😅 maybe on March ☺️

@biggerbolderbaking 3 года назад

Go for it! Here’s the recipe www.biggerbolderbaking.com/no-knead-ciabatta-recipe/

@robertzoufood 2 года назад

I love this recipe, however on the internet I've seen many ciabata recipes that only rise for 2 hrs. Every 30 min, they stretch it and fold it over itself (dipping your hands in water helps). Is this better or just a different technique?

@biggerbolderbaking 2 года назад

This is just a different technique. In most recipes, the numerous stretching and folding or kneading in other breads is what develops the gluten. In this method, you do away with most of that, and let time do it instead through bulk fermentation. In this method, gluten is developed as well as the flavor. Hope this helps.

@michaelstanford8276 2 года назад

This bread is superb, and one in the eye for people who claim you need fancy equipment to make ciabatta. I’ve just made my second batch of ciabatta and this time i divided the dough into four, which worked just as well and fitted better into my freezer. Thanks, Gemma.

@biggerbolderbaking 2 года назад

Delighted to hear that, Michael. Thank you for sharing.

@Dininovit Год назад

Hi Gema. M just follow you and today I made it perfectly. Many thx! Only since I live in Indonesia and very hot here 35'C. So I ferment the dough only 4 hours, since my dough was rising so well. So I keep it in the chiller, and the next day I follow your instructions. I baked after proofing 1,5 hours because it's already bigger twice. And the results were great with big open crumbs. ❤

@daniyalkhizar 3 года назад

I Thought It Was Choc Chip cookies this week? 🍪

@biggerbolderbaking 3 года назад

Stay tuned!

@libbyjensen1858 3 года назад

Oh my gosh, this is the easiest Ciabatta recipe I've seen yet! I can not wait to make this!!! Update: after watching this video last night I put the dough together. When I got home from work this afternoon I finished putting it together. Two hours later we were eating it for dinner. HANDS DOWN the easiest bread recipe I've ever worked with and the bread was delicious! We shared a loaf with our neighbors and they loved it just as much as we did! Thanks Gemma!!

@biggerbolderbaking 3 года назад

That’s fantastic, Libby! Well done to you!

@claudiamedina2825 3 года назад

Gemma, I'm new to following you, and I need to send you a huge thank you for your ciabatta recipe. I just made it and I wish I could show you how it turned out... absolutely fantastic! I've tried many recipes but yours is by far the best 👌 Will be trying many more of your wonderful recipes. A huge warm hello from down under 🇦🇺❤

@biggerbolderbaking 3 года назад

Well done you! Thank you for the glowing review. Welcome to Bigger Bolder Baking, Claudia. Glad to have you here.

@williamschultz9999 3 года назад

Thank you Gemma, made this twice now, excellent bread. I found also an addition of a TBSP of honey in the water along with the EVOO makes the crust a bit nicer and crunchier while keeping the delicate bubbles inside beautiful. The yeast loves it.

@biggerbolderbaking 3 года назад

That's fantastic, William! Thank you for sharing this here.

@diiblondine 3 года назад

Making this recipe for the second time today, because it was absolutely amazing! For the German/Luxembourgish people out there: I used "Mehl Type 505" and "Dinkelvollkornmehl" and it turned out sooo good, please give it a try! But I wouldn't recommend "sniffing" the dough after letting it rise for 18 hours. I took a deep "sniff" because I wasn't expecting for it to smell so strongly but oh boy, I was wrong! hahahahaha Lots of love from Luxembourg

@biggerbolderbaking 3 года назад

Thank you so much for sharing the details here which will encourage fellow bold bakers to give this a go and help them with a success !

@ShamimAhmed-zo2su 8 месяцев назад

Was it crunchy on top? It seems soft in video that's why I am asking

@mariebagley6516 3 года назад

I have to interrupt and say how adorable Georgie is 😍

@biggerbolderbaking 3 года назад

Thanks a million!

@alejandrachacon7428 3 года назад

I love she uses a shower cap because it is reusable

@trenee8447 3 года назад

Ha Ha, I made rosemary bread and that’s the first thing my husband said, can you make pizza out of this. So I sliced some off the loaf and made him pizza the next day for lunch.

@biggerbolderbaking 3 года назад

Thank you for sharing.

@cheshtadua8425 3 года назад

Whatever anyone says, George is the cutest thing in the video 😍

@biggerbolderbaking 3 года назад

Thank you for the kind words, Cheshta.

@Knitapeace 3 года назад

You just reminded me it’s been a while since I fed my quarantine sourdough 😂😂😂

@HellasGD88 3 года назад

Omg George's grown sooo much what a perfect angel! DEF making the ciabata!

@biggerbolderbaking 3 года назад

Go for it, Christine! Here’s the recipe www.biggerbolderbaking.com/no-knead-ciabatta-recipe/ Thank you for the kind words.

@donkeysausages 3 года назад

Is your recipe correct? It says 225ml of water for 567g of flour which is only 40% hydration - ciabatta should be double that I think?

@biggerbolderbaking 3 года назад

Hi. I made corrections in the recipe. Check it out here www.biggerbolderbaking.com/no-knead-ciabatta-recipe/

@karima_212 3 года назад

No one: About 10 people: first!!

@MysticRose24 3 года назад

What do I use if I don’t have fine whole meal flour? Can you use this recipe to make ciabatta rolls? Tks - Great recipe 🌺

@biggerbolderbaking 3 года назад

You can use bread flour. ANd yes, you can make this into ciabatta rolls.

@edithharmer1326 Год назад

Amazing! Hard work and consistency But the outcome is delicious. Thank you for sharing Greetings from Singapore 🌹🌹🌹 Edith, a happy Subscriber

@biggerbolderbaking Год назад

Thank you for the kind words, Edith.

@CraftyLoops 3 года назад

I make ciabatta loaves every other day. I just took 2 loaves out of the oven about 2hrs ago. Although my recipe means I have the bread just after 3hrs, rather than waiting 18hrs or overnight. But it tastes incredible. It's definitely our favourite bread. I love making bruschetta with it and it's lovely toasted with a slathering of Irish butter. We stopped buying shop bread about 18 months ago and we make all our own bread now, including bagels. I can't see us ever going back to store bought again. There's nothing quite like homemade bread. It's blowing a gale here in Northern Ireland at the minute and we still have snow on the garden that hasn't defrosted for 5 days.....I wish I was in Sunny California right now, lol. Big hugs from Co. Down. Lee xx

@biggerbolderbaking 3 года назад

Thank you for sharing! Glad to have you here.

@dorcasmodigedi1337 2 года назад

Wow, love it and definitely will try out the recipe . Your son couldn’t resist hey😂😂🇿🇦

@biggerbolderbaking 2 года назад

He was too young then 😊 I hope you’ll give this a go. The link to the recipe is in the caption above. For best results, follow the written recipe. Thanks for watching!

@mariaiqbal7052 3 года назад

1st comment and I love your recipes. But donut one is something else

@TheGraziella1987 3 года назад

Hi, how are you? I would like to put this together this morning before work so I can bring to my Son’s tomorrow morning. I don’t have whole wheat. Will it be ok with just the bread flour? Thank you for making bread easier and all your Lovely recipes. I have a soft spot for the Irish. Love Ireland and her people❤️

@biggerbolderbaking 3 года назад

Yes, you can use just bread flour. Watch the amount of liquid to add and just add the amount needed to reach the same consistency.

@jimbop4499 3 года назад

what a beautiful baby!!...gobbed out the dummy! LOL

@nicolephillips1457 3 года назад

I made this ciabatta this weekend and it was amazing. Thank you, Gemma.

@biggerbolderbaking 3 года назад

Glad you liked it! Well done to you!

@viokhiel4200 3 года назад

Everytime I watch Gemma, she looks like doing magic. And when I try it, I just doing mess in kitchen. 😅

@biggerbolderbaking 3 года назад

Thank you for the kind words, Vio.

@chowhs1873 3 года назад

Hi🖐️, my room temperature is about 28°C, shall I shorter the proofing time or remain 18hours? Thanks 🙏

@biggerbolderbaking 3 года назад

When it comes to bread fermenting/ proofing, there is no restrict timeline. The telltale sign you use is how your dough looks: if the dough has doubled in size, almost feels lighter and a finger indent doesn’t spring back right away, then it's ready. (for focaccia: the dough will rise and those lovely big bubbles will form.) In sourdough baking, it should also have bubbles or "blister" on the skin. Yeast feeds on added sugar like honey or sugar , and sugar from flour. Fermentation/proofing time will be shorter if you live in a warm and humid place or your dough has more sugar. On the contrary, if it's cold and dry where you live or your dough has LESS SUGAR, it will take longer to get you there. Ciabatta: In this specific recipe, what you should look for is: after the long time bulk fermentation: it has well risen, looks bubbly and smells boozy (refer to video 1:50). After the final proofing, it should puff up, bubbles form and has well risen (refer to video 4:10).

@valenguajardo6625 Год назад

well forget the bread your baby is beautiful ❤️ well so is the bread thank you for sharing going to try it 😊

@biggerbolderbaking Год назад

Thank you for the kind words, Valen.

@neilychaima1298 3 года назад

You know what is more amazing than the Ciabatta bread? It's George

@biggerbolderbaking 3 года назад

Thank you for the kind words. Here’s the recipe for this www.biggerbolderbaking.com/buttermilk-waffles/

@simoncogan7373 Год назад

I noticed someone does their final proofing on the baking parchment, it looks like a good option to me ?

@biggerbolderbaking Год назад

It is certainly an option, Simon. I hope you’ll give this a go.

@mayhadley5976 3 года назад

I have no wheat flour, do just add extra strong flour,,?thank you.

@biggerbolderbaking 3 года назад

Yes, May. You can substitute extra strong flour or bread flour for whole wheat flour. A good rule of thumb to keep in mind while alternating the recipe: note to hold back some liquid by using up to 3/4 in one go and adjust it accordingly to get the same consistency with mine.

@wagnercruise4767 2 года назад

Hey! Thanks for the recipe. The taste is amazing! I made one time but I remember I did not use 1/4 tsp of yeast. I used a little bit more. Now reading thebrecipe and watching the video it seems your 1/4 tsp is bigger than mine. So my question is. Is it really 1/4 tsp of yeast? Thank you!

@biggerbolderbaking 2 года назад

Yes, I used 1/4 tsp of instant yeast.

@wagnercruise4767 2 года назад

@@biggerbolderbaking thank you!

@victoriasophiaysabelleelis3489 3 года назад

Gemma God bless you and your family 🙏❤️ lovely george he's looking good he's so handsome little boy.😘❤️

@biggerbolderbaking 3 года назад

Thank you for the well wishes.

@janettebarr6538 3 года назад

What a big boy Georgie is turning into love his curls 💕

@planecrazyish 3 года назад

👏👏👏👏👏👏👍 beautiful job. The ciabatta looks amazing! I have to ask, what mixer is that at the start of the video? It looks like a real quality mixer .

@biggerbolderbaking 3 года назад

Hi. It’s a Wolf Gourmet Stand Mixer. I use it when making breads or any dough that requires heavy duty equipment for home use.

@planecrazyish 3 года назад

@@biggerbolderbaking Thank you! I've just looked it up, WoW! now THAT is a mixer! :-D Hadn't even heard of a Wolf mixer before, I live and learn :-D Thanks again for your reply.

@merrymealsfoods3761 3 года назад

Hi, I have all purpose flour and vital gluten seperately. How much gluten should I add to the flour for this recipe then?? Also, should I add bread improvers?

@biggerbolderbaking 3 года назад

Thanks for reaching out! To make bread flour : measure 1 cup of AP flour, replace 1 1/2 tsp of it with vital wheat/gluten. I did not use bread improver but in general, you can use 2 tablespoons of bread improver for every 3 cups of flour. A good rule of thumb to keep in mind while alternating the recipe: note to hold back some liquid by using up to 3/4 in one go and adjust it accordingly to get the same consistency with mine. Refer to video 1:34 for the consistency, soft and wet but not runny or liquidy. Hope this helps !

@merrymealsfoods3761 3 года назад

@@biggerbolderbaking Thank you so much for the detailed information 🤗

@erikadoroszlai9147 3 года назад

Hi Gemma, I have just started to make the dough, but the quantity of water is not right for me. 226 ml of water for this amount of flour is way too little for me. Cannot make the dough. So I doubled it. Then I looked at the cup measurement which says 2 cups. Well, 1 cup is roughly 236 ml. So isnt the recipe should say about 472 ml of water?

@biggerbolderbaking 3 года назад

Hi Erika. I made some corrections in the recipe. Please check it out here www.biggerbolderbaking.com/buttermilk-waffles/

@nayyararmani 3 года назад

Boozy smell - that's spot on as the yeast release the gas.

@barbbroxson9511 3 года назад

Oh sweet Georgie! Paci drop!!

@dontreadmyname3904 2 года назад

Hey Gemma ! I wanted to ask is the crust crispy in this recipe ?

@biggerbolderbaking 2 года назад

It’s somewhere in between crispy and chewy. I hope you’ll give it a go!

@stevo5227 Год назад

Great recipe. The wheat flour is also really good for giving your bread a hard outer crust. I also add a little wheat flour to my pizza dough for a nice crunch but chewy crust

@florenceobrien2822 3 года назад

Gemma you never give measurements which is very important

@biggerbolderbaking 3 года назад

I know this is difficult to understand, but people around the world measure in different ways. We have to give cups/metric measurements and imperial measurements. It takes too much out of the flow of the presentation, and really slows it down. We know, we tried it before, and it was just as tricky. We put the link to the recipe right by the video for your convenience. Here you go on this, www.biggerbolderbaking.com/no-knead-ciabatta-recipe/ I hope this helps

@daniyalkhizar 3 года назад

Second!

@infsgkim 3 года назад

First time in ur channel, and just subscribed it right now

@biggerbolderbaking 3 года назад

Welcome to Bigger Bolder Baking! Thank you for subscribing. You can find more than 600 recipes over at my site, www.biggerbolderbaking.com

@isyl5366 3 года назад

Hi ms.Gemma...is it ok if there is no wheatflour in it? I wanna try but I don't have it right now..

@biggerbolderbaking 3 года назад

Yes you can! The texture will be slightly different, but it should still give you a good result.

@isyl5366 3 года назад

@@biggerbolderbaking thank you ms.Gemma💗💗💗

@karish.6303 3 года назад

Aww! I love that George is finally old enough to taste some of the foods you make!

@biggerbolderbaking 3 года назад

I know! He likes my baking!

@kayeeli9687 3 года назад

is it possible if I don't add some naughtiness (wheat flour)to the dough? Thanks

@biggerbolderbaking 3 года назад

Technically, you can do that. But you will need to make adjustments with the amount of liquids as flours do not absorb liquids the same way. Gradually add to the dry ingredients until it reaches the same consistency shown in the video. I hope this helps.

@kayeeli9687 3 года назад

@@biggerbolderbaking @Bigger Bolder Baking so happy to receive your reply. Thank you so much! If I add the same amount of bread flour instead of whole wheat flour, can it resolve the problem of dough absorption and reach the required consistency?

@Rebel9668 3 года назад

Well, if nothing else at least now I know how to pronounce it. I've been going about for years calling it see-about-uh-bread...

@biggerbolderbaking 3 года назад

Lol! I hope you’ll give it a go. Here’s the recipe www.biggerbolderbaking.com/no-knead-ciabatta-recipe/

@kenturner2000 3 года назад

Magic recipe Gemma, sure there's a bit of Irish luck built in. First time round today, and it came out just so unbelievably tasty and well! Just So Easy. Thank you, also for providing both metric and imperial measures.. Wish everyone would.

@biggerbolderbaking 3 года назад

Thanks a million, Ken. Love that you shared such a glowing review.

@emiliokennkierza260 3 года назад

Hey Gemma! I live in Egypt which is a very tropical country and i could feel my kitchen is at 32 degrees celcius in a normal day.. so is it okay if I just ferment it in the chiller? Or let it ferment in my room temperature for like an hour and then put it into the chiller for overnight? Thank you 😁🙏

@shirleycastle5170 3 года назад

George is so dam cute and getting big he so adorable. Oh and your bread looked good also.

@biggerbolderbaking 3 года назад

Thanks a million!

@mattcoletta4743 2 года назад

Gemma, I love your videos and how simply you explain things. Please never lose the lovely accent you have! I will be starting a ciabatta batch today for tomorrow (one of many nice things about being retired). I will be doing this in a large Pyrex bowl but would a stainless steel bowl work as well? I agree with your husband about your child ejecting the "binky" for a taste of the bread. I have a higher end Zojirushi bread maker but still like to craft my breads by hand at times. I like the way you respond to questions from followers. A lot of posters just toss them out and I see no response back to their followers, your responses reflect your passion and love of baking!

@biggerbolderbaking 2 года назад

Thank you for the kind words, Matt. I don’t think I’ll lose the accent especially when I travel to Ireland almost every year. 😊 A stainless steel bowl will work well, too. If it’s cold where you are, then glass or even plastic will work well during bulk fermentation. I hope this helps.

@annettedarlew7066 2 года назад

Thank you gemma, how much flour please

@biggerbolderbaking 2 года назад

Hi Annette. You can get the measurements in the recipe here, www.biggerbolderbaking.com/no-knead-ciabatta-recipe/

@BringCosby 5 месяцев назад

So I followed the recipe exactly using a kitchen scale, but it didn't turn out right. Your dough was much less sticky and appears to be more congestive, whereas mine was more inclined to stick to my hands than itself. It also was almost runny, so it spread out horizontally instead of rising. I am certain I used the exact weights and volumes listed on the website, so I have to ask-what could have gone wrong? Next time, I'll try leaving out some of the water and see what happens. (Unless you happen to see this and respond before I begin, lol!) I had really high hopes, as it fermented very well and seemed to be heading in the right direction. Hopefully next time it will come out looking like yours!

@Ramyapad19 3 года назад

Yum looks delicious i am making this soon perfect for my after office snacks tell waffles i love him sooooooooo much and i say hi to him love dogs tell waffles he is my friend drooling over my samsung galaxy note 8 love your recipes making me hungry Thanks Ramya

@biggerbolderbaking 3 года назад

Thanks a million, Ramya. Go ahead and give this a go www.biggerbolderbaking.com/no-knead-ciabatta-recipe/ Will tell Waffles.

@apscoinscurrenciesmore7599 3 года назад

Notification squad🙌

@chunchin1317 9 месяцев назад

Wow, 18 hrs.... gotta try it next week

@biggerbolderbaking 9 месяцев назад

Go for it! Get the recipe here, www.biggerbolderbaking.com/no-knead-ciabatta-recipe/

@samreenkhan8243 3 года назад

Can you make chocolate chip from scratch

@biggerbolderbaking 3 года назад

No, I don’t think so, Samreen.

@nahomiestifanos2597 3 года назад

My God y'all fast

@lunabun27 3 года назад

Definitely going to try this out next week 🥰 I have to questions though: - Can you freeze the dough and then bake a few weeks later or will that compromise the result? - Can I add in canned olives into it or will those make it too watery? Thanks in advance, I love your recipes 😇

@biggerbolderbaking 3 года назад

Hi. I suggest you bake and then freeze the bread. Pop into the oven when you want some. You can add olives, right before shaping the breads. I suggest you drain it of any liquid before you add to the dough. I hope this helps.

@lunabun27 3 года назад

@@biggerbolderbaking I will try that, thanks for your reply 🤗

@juancarlossalem436 2 года назад

Hi Gemma, greetings from Perú! 2 questions please: 1) What is room temperature? Here is quite hot. 18hrs seems a lot. 2) After de 18hrs, I can put the fermented bulk dough for 2 days in the fridge? Thanks

@v.mishrasart43 3 года назад

Wow

@maimoonaalwan5520 3 года назад

This is AMAZING!!! I have a recommendation! I know it's super simple and small, but can you try cocoa bombs? My friend was telling me about it, and I want the perfect recipe to use. So I was wondering if you could make them! Thank you

@biggerbolderbaking 3 года назад

Hi Maimoona. Do you mean this? www.biggerbolderbaking.com/hot-chocolate-truffles/

@ANTKRSHN 3 года назад

Rainbow cake is the first video i had watch in biggerbolder with my cousin I think 6 years ago i was 10 🤣.now i am still watching your video and i am 17 now

@biggerbolderbaking 3 года назад

Thank you so much for the support, Gianni. Glad to have you here.

@pniccia3211 2 года назад

The shower cap is genius, I always use plastic wrap

@shamaabdulrahman7316 3 года назад

Happy birthday to George what a lovely coincidence his birthday 🥳🎂🎉 is the same day as my daughter the only difference is that she’s a year before him and she turns 2 today

@shadowninja2508 3 года назад

Got all happy and giddy watching this video it make me hungrey kek! The good crunchy taste and especially smell of fresh bread is just the best makes me feel alive. Only the *delta parole* music can do the same to me. Sometime I combine the both of them, make me feel alive!

@biggerbolderbaking 3 года назад

Glad you enjoyed!

@darrenclarisse 3 года назад

Can I use APF for the dusting part

@biggerbolderbaking 3 года назад

Yes, you can use APF for dusting. Get the full recipe here www.biggerbolderbaking.com/no-knead-ciabatta-recipe/ Enjoy!

@manyt9739 Год назад

Perfect and easy way. I have seen many videos for sourdough or bubble bread, but your way was very simple and successfully. Many thanks.

@biggerbolderbaking Год назад

I'm delighted to hear that! I'm glad you liked my recipe.

@poopoo3631 3 года назад

u look like my sst teacher

@biggerbolderbaking 3 года назад

I hope that is a good thing. Lol!

@nachmerijaan 3 года назад

I’ve tried a ton of bread recipes but this ones the best by far. It’s tastes gorgeous just like the bakery without the additives!

@biggerbolderbaking 3 года назад

Thrilled to hear that! Delighted you love it as much as I do!

@wagnercruise4767 Год назад

Good evening! Today I made the try number 30 and I could never get that crumb. Used more yeast, less yeast, changed the flour, temperature etc etc

@helenwong1214 3 года назад

This ciabatta bread is so perfection !!!!!!!!!!! Will you show us how to make german style pita bread ?

@biggerbolderbaking 3 года назад

German pita bread! Interesting.

@jacksonherritage2716 3 года назад

Thank you for always putting out great videos. I am so tired of content farms that reupload the same unhelpful videos and get millions of views.

@biggerbolderbaking 3 года назад

Glad you like them!

@callinkin 3 года назад

I wowed for the bread but wowwwed when your baby came in 😊💕

@MunecoFRG 2 года назад

Made this recipe yesterday and it was a success. As Gemma says, no equipment needed, just time. Very on point got a small kitchen like hours without the space for many machines. Thanks so much!

@biggerbolderbaking 2 года назад

Well done to you, Francisco! Thank you for sharing this here.

@patrickpowell5430 Месяц назад

Someone else who doesn't seem to understand that to 'add' is always 'to add in'. The 'in' is an essential part of the 'adding'.

@Tastrecipe 3 года назад

Wow dear super tasty and easy recipe thanks for sharing

@biggerbolderbaking 3 года назад

Most welcome 😊

@pushpitavlogs.8175 3 года назад

Bakery style toast biscuit recipe

@biggerbolderbaking 3 года назад

I’ll see what I can do about that, Shopna.

@shravanmanoj2627 3 года назад

Oh my gosh this is so simple I’ll definitely try it out And Georgie is soo cute And Gemma what did you dip your Ciabatta in Is it Coffee ?

@ajoybelle4 3 года назад

It looks like balsamic vinegar. I dip mine in this with a little olive oil (sometimes I get flavored ones for this)

@annsalty5615 3 года назад

I tried this bread recipe today. Its the bread of my dreams!!! I have been trying to produce this for years not knowing it was ciabatta I was after. Came out terrific! I only had bread flour available, no whole wheat. It came out so good! Thank you Gemma immensely!

@biggerbolderbaking 3 года назад

You are so welcome! Glad this turned out well for you, Ann. Glad to have you here.

@gpolishuk 6 месяцев назад

Good Day the recipe is great ? for you last week made the dough in the morning did 2 fold that night left it over nigh did 2 more folds the next day ?is that okay or did it stop something?

@selinaang2023 3 года назад

Hi Gemma, instead of instant yeast, is it possible to use sourdough starter? If so, what's the porportion?

@jwang795 3 года назад

Wow using shower cap is genius😹

@biggerbolderbaking 3 года назад

Thanks for watching, Jacklyn.

@mayhadley5976 3 года назад

my dough was brilliant overnight but had little dry spots on it.where what went wrong?

@biggerbolderbaking 3 года назад

It may have something to do with your flour. Flours do not absorb liquids the same way, because of how they were milled, where they are sourced, etc. Hence some may need more, or less than what the recipe requires. Your dough may have needed more hydration. I suggest you check the recipe, and use it as the reference when baking www.biggerbolderbaking.com/no-knead-ciabatta-recipe/

@jeanl582 2 года назад

Hello. So 18 hours of sitting will replace using Yeast ? What is the room is warm in summer time ?

@pattiehartmann1754 3 года назад

Georgie was the best. Thanks for the smile😎

@emypollock5936 3 года назад

Thanks a lot it looks gorgeous ans soooooooo delicious 🤩🤗❤

@ZRsprinkles 3 года назад

This looks delicious

@biggerbolderbaking 3 года назад

It really is! Here’s the recipe if you’d like to give it a go www.biggerbolderbaking.com/no-knead-ciabatta-recipe/

@leejasmine2467 3 года назад

can you make baguettes please?

@biggerbolderbaking 3 года назад

I’ll see what I can do about it, Lee.

@jeferryking1927 2 года назад

Do i need to reduce the fermentation time if the temperature is high? what is the temperature when you ferment 18 hours. thank you.

@kianabhote1930 3 года назад

I've always been a little scared to make Ciabatta bread because it seemed a little challenging to me for some reason.. but seeing how quickly and easily you make Ciabatta, I'll be using your recipe this weekend! Thank you 🥳❤

@biggerbolderbaking 3 года назад

Glad this is helpful to you, Kiana. Go ahead and give this a go. Here’s the recipe www.biggerbolderbaking.com/no-knead-ciabatta-recipe/