How to Make Ciabatta Bread (Yeast-Leavened, Poolish Method) 

Love the kiddo noises in the background. Always think how lucky they are to have all that beautiful food!

I’ve watched chef after chef videos to make bread. Some spoke French and some talked through every step, no good outcomes. I come to this channel and a mom showed me without any talking. Best results I’ve had making bread. Trust in moms!!!!!

I’ve watched this video probably 30/40 times and made this ciabatta like 5 / 6 times in the time span of like a week and a half, my husband is super impressed and now I have it down by heart, it only gets better and better with every timeout make it, also I doubled the portions by now , (it goes too fast) thank you so much for this simple delicious ciabatta recipe 👌🏻👌🏻👌🏻

Excellent video. Very clearly demonstrated and no yammering required. Brava!

I barely have enough free time in a day to even watch this video all the way through, let alone actually make the bread, but I sure did enjoy watching what I could.

Thank you for this! I lost the recipe I used about 10 years ago. After trying several "quick and easy" recipes,. I was disappointed withe results. Finally settled on yours because I liked the texture of the crumb in your photo. It worked perfectly, and is super delicious!!

your videos are amazing. I'm learning so much more from watching you work with and shape bread dough than I ever have reading recipes. and I get so inspired by all the ways you use up your CSA veggies!!

OMG! Beautiful and looks simpler than most recipes!

A work of beauty. Thank you.

Looks absolutely incredible. Thank you for sharing

Truly a labor of love

Great work 👍 your dough handling skills are so impressive 👏👏👏👏 the bread is beautiful.

Delish! Wowza that’s a process. So soothing to watch you work.

A thing of beauty to watch!

This looks absolutely amazing!! I have to try your method!

I’m soo hungry! Thank you Patricia

The best ciabatta bread recipe!

Thanks for the nice recipe and for not putting any music and bs. Just the way you do it. Clean and nice!

It looked amazing

Thanks for the video! The best bread recipe 😍

I currently have a batch of you sourdough ciabatta going! I’m so excited 🤤 The recipe is very similar to this. What you seemed to have created is like an active starter without having a sourdough starter! Very interesting!

Looks Amazing!!!

lol, how delightful. halfway though the video life gets in the way as child interrupts. classic stuff that happens in every family and makes things real lol. hey thanks for making this video. i had always wanted to make my own ciabatta but it always looked too difficult and time consuming. your video has dispelled all that, and made it look simple and frankly, a bit of fun, and im keen to give it a shot. thanks so much. god bless.

Hello . This is a true work of art. Thanks for sharing with us. 👍🏻🙏😘🇺🇦

Womenly efficient and it looks delicious thanks!🙏🙏🙏

First-time i satisfied my ciabatta,thank you so much🎉

Beautiful!!! 😋😋😋

I'm on my way to the third batch. Your recipe is absolutely fantastic. Thank you so much!

AMAZING GOOD JOB ALWAYS THANKS FROM AUSTRALIA

Wow, you’re really pro. This is fabulous bread.

It looks soooo delicious 🙏🌹

Fantástico. Gracias🌺

Best video i’ve seen of bread making

Very beautiful!!

Yum. Good job.

Amazing skills the best videos on planet bread thanks

Perfect and delicious 😋

Bravo! Professional! ❤

Looks amazing! Question: is traditional ciabatta as soft as yours came out or crust is harder?

Made this a couple of days ago from the recipe on the website without watching the video. It tasted great but wasn’t ciabatta, it didn’t have the big holes it’s supposed to. I’m on my second try now, reduced the water and, most importantly, watched the video! I can see all the ways I went wrong, and this second attempt looks much more like the video. So, just have to wait half a day and we’ll see what happens… wish me luck!

I looks amazing, superb and delicious

I’ve made it twice now. I’m going to have to start having a batch always going since it takes two days to make!

Thank you so much for your recipe. I've done everything as you have shown in the video. Step by step. But unfortunately the crust of my bread is hard as a bone! Any suggestion?

That’s fantastic. A lot of work, but it looks delicious!

Amazing! How long could you keep in the fridge before you bake it? Like could you go 3 days cold ferment and then bake?

Amazing👌 specially the nice big hollows 👏👏👏👏 Thank you🌹🌹🙏🌹🙏

From Poolish making to overnight refrigerate to kneading every hour- lots of time after you will get that fresh smell of Ciabatta! Now I more appreciate this bread when buy from local bakery :) To make this not difficult. Just amount of time to get the end result!!

i look forward to trying this. I just bought your book!

Hi! Do I NEED to do the overnight rise in the fridge or can I do a shorter one room temp?

my dough is very sticky and mild, is that ok ? should i work with it like this ? should i add more flour ? the ciabatta is very good at the end

Quick Question: Instead of cold fermentation 12 hours fridge, can I let it ferment in room temperature (20°-22°) for a few hours (4-5 hours for example) ?

Is it possible to use sun dried tomatoes in the ciabatta, if so when can it be added please?

Masterfull

Mercy!

Is it a must to keep in the fridge for 12 hrs before we can bake?

Nice

do you have any tips on why my dough is so sticky? i did everything you wrote down. I don't know if my flour is bad or what. I use all purpose flour. it keep sticking so much that i can't even work. every time i do this it gets all over my hand and i end up washing them off so i basically trash like 1/3 of the dough

❤️ it! ….add some balsamic vinegar to the olive oil 👍👍👍

its so hard to get the consistency right, my dough is super sticky for some reason,

What proofing container are you using? Could you maybe post a link??? Thank you

Good afternoon, today by chance your channel came out and I liked the way you make the Ciabatta ciabatta, please, the flour you use, how many proteins does it have, cordial greetings from Úbeda Jaén Spain

Could you tell the brand of your bread flour? I'm doing exactly as you are doing in the video but after you add water and start massagin in my case the flour is too sticky yet

i will try you recipe

I have King Arthur AP Flour. Do I use the same hydration content?

Милые женщины , я многое не поняла . Мне язык и написание не понятно . Кое что , поняла всё равно . Вот не поняла , ставит ли она тесто в холодильник . Я так поняла , что ставит . Подача рецепта просто изумительная и самое главное очень интересная и ловкая работа с тестом . Очень всё профессионально и уверенно .Смотреть приятно и я в восторге ! Всех благ этой семье и здоровья ! Подписалась , лайк и сохранила рецепт .❤

Amazing. Thanks for the very excellent instructions.

Hi!! About the fridge 12h hour process, is there any problem if the time goes beond 12 hour? Because i work like full time job and can't take the dough in 12 hours

is it the light because that first part where you mix it with the water before waiting 3 hours mine looked a little dark, maybe I put a little too much yeast?

If I were to add some ingredients for flavor, like caramelized onion, bacon, feta/goat cheese, when would I add those in?

Hi , im in the process of making your bread recipe, in your video during the stretch and foldss, theres air bubbles in your dough, i do not see any in mine, what do you think went wrong?

Hi, what’s the difference between instant and dry yeast please?

Hi, can I use all porpuse flour?

WOW!!,

Hiii I was wondering if my dough isn't as stretchy by the last set (in the span of 2 hrs) should I continue working the dough until it reaches that consistency or go on to the next step?

This looks awesome and I shall give it a try this week! Thanks for sharing

Merci pour cette belle recette et bravo👏🏻 Je n’arrive pas à trouver la liste des ingrédients en Francais 😢 ???

So good I licked the screen😂

What does rolling and scraping your ciabatta dough do?

wht flour did you use?

I am going to make tonight! 😀 7/10/2022

It takes forever!

Nice video

How many slap and folds each time?

As usual, I follow the directions using a digital scale. The dough is always way too wet even after the resting. I am frustrated because after all the proofing, when I have to stretch and fold, the dough is like wet glue, coating my hands. Not at all like the dough in the video. Please help!

Thanks for your video, and I think he's done with La Crosse ;)

Hi madam what is the bakers percentage for that recipe?

What is your dusting mix?

Strong flour with at least 14% protein is a MUST for this hydration and handling.

Your video was very easy to follow I attempted your recipe. My loaf was hollow as well, but flavour amazing. I did have a wetter dough , could this have been the problem or should I have allowed the dough to prove for more than 2.50 hours cheers Antoinette.

Thank you for sharing this recipe and your techniques! I'm currently making the recipe as per the website recipe, and for the poolish, I used *all-purpose flour* as listed instead of the *bread flour* you used in this video... so far the dough is.... very liquidy/hydrated and difficult to work with, almost like sourdough breads I have made. I weighed all my ingredients, with the exception of yeast. I do have small hands... but the slap and fold technique is neigh impossible, the dough tears apart instantly. Re-watching this video, I am almost shocked at the structure established after the first 30 minute rest and it seems to have much less hydration too, in comparison to mine. I will still finish this recipe, but will likely reduce water next time as suggested in the FAQ. But, as I came here from your website, and I'm sorta confused. For the poolish/sponge, are you meant to use *bread flour* or *all-purpose flour* ? On the website, it says to use *all-purpose flour* , but here it says *bread flour* . What kind of bread flour do you use? Is there a protein % included with it? I am using King Arthur at 12.7%.

Very nice video! The bread came out great. When you say 360 grams of water do you mean 360 milliliters? Metric liquid measure is usually in ml. But it was pretty close using grams, it's the same as 1.5 cups US measure. Also the dough was quite sticky throughout, stuck to my hands and the bowl. But it was fine. Thanks for a great recipe.

Your method is very easy to follow and the results look great! I have 2 questions: How long I can keep the poolish in the fridge and it will be still usable? What's the best way to keep the ciabattas fresh after baking? :)

great video, i want ask you plz the sourdough ciabatta bread when take it out of the fridge is becomes bit hard to work on it like the one shown on the video i couldn't stretch it the way you did, so did you take it out of fridge before streching it and cutting it.thanks

Was the water for the yeast warm? Too vague ...

👌

Ciao quante pieghe e che farina grazie merci

What temp of water?

Why the dough is so sticky, after 2 rounds of 30 minutes?

Help! After 2 rounds of slap and fold, dough is still really sticky...doesn't form a nice ball :( It is getting more elastic, and smoother, but still really wet. I used a scale to measure everything. Anyone have any suggestions for my next attempt??

I love your video and the website! By the time of this comment i'm in the 3rd folding phase. Why it doesn't stick to your hands so much? I wet my hands and it sticks if i touch it more than twice without wetting again.