Sourdough Ciabatta TEST from Start to Finish | Proof Bread 

im all in for these 2 hour videos, i watch them while making bread in my micro bakery, thanks a lot!

as an italian professional sourdough baker usually i love to watch your recepies ,and try to emulate them to the best of my abilities, but this time i think you still have a lot to change, you dont rolll out ciabatta dough (NEVER) and it is a travesty seeing them baked in the rotor oven, we always bake them on the stone- oven it makes a world of difference. in my bakery we make the dough and let it rest a whole day before forming them and letting them leaven again. im not criticising you im sure theyre still delicious. Edit: i only saw now that this is an experiment, sorry haha

the little smile and way he said he opened the oven to show us "im doing it for you guys, I just wanted you to see" 🥺

Hi John, as part of the stretching process try dimpling the surface with your finger tips to even out the fermentation gas bubbles. This technique is similar to the way you would dimple foccacia before baking

I love watching you wax philosophical and make bread at the same time. This is heaven. Plus, you admit fear of the Ciabatta. I could watch this every day. Thank you 🙏.

You deserve so much more views, your channel is truly incredible. You should definitely come to France, we need you there !

I just have been watching this while doing some catching up on stuff on the computer! It just realized this is a 2hr video and it’s ¾ over! It just flows away and I never noticed the Osage of time! Like every video you and your team make, it’s immersive! You’ve become my next door neighbour and I live in Manitoba! (Yup, the Italians bought their flour at a special price after the war from Manitoba.)

Master class charges a ton of money and here’s John just giving away wisdom for free. I don’t even bake with sourdough but John has been BY FAR the best most impactful resource as I’ve improved my bread baking.

I love how confident his grasp of a topic is, regardless if it's baking related or not. Incredible individual. Almost feels like its a loss for him to be baking bread.... almost.

This video is very inspiring as always. I do not know if I will ever try selling products on any type of scale but I appreciate you sharing this process. I am almost exactly 1 year from the time I began experimenting with my first sourdough starter. There has been a lot of improvement from my first loaf and my cinnamon rolls are requested by coworkers often. Thanks for the continued inspiration. If I ever find myself in your area I will for sure purchase your products. Thanks again.

Really enjoyed this video! Classic Proof video. What I really liked is your openness about your own learning curve as a professional artisan baker.

John, I love your commentary of when how and when in detail extremely there is so much to learn. I just love the way you go about jumping topics how to do what not to do. You are the foundation in schooling people like me that love sourdough I am extremely thankful that I found you on RU-vid. I watch you all the time and I will continue to watch, God bless see you next time😊

I’m not sure what miracle brought me to your channel, but I’m grateful! 2 hrs passed in the blink of an eye. Can hardly wait to get back to AZ so I can order your bread!

Loved your pause before checking out crumb,felt your small let down. Each bake is a lesson, thanks for taking us along for the ride

Hi Guys, love your channel and your videos, i have taken so many tips from you and my bread in our micro bakery has gone from good to epic! Ciabatta has always been my crux bread, one day good one day bad. I agree with a comment below, never to roll the dough, instead of rolling the dough i gently massage it on the table into the square I need and then portion from that. I find by being as gentle with the dough as possible and not disturbing the bubble structure I get the open crumb you were looking for. Also bake them on the stone!!! I also mix and ferment out the fridge for about 5 hours and then about 10 hours in the bucket in the fridge.Keep up the video’s!!

Ok. Now THIS is a Ciabatta masterclass. Thanks a lot!

I am only a home baker, but as an another comment mentions, never roll out your dough! Appart from that, here in Spain (or in Italy too as far as I know) it is typically done with a 12-16h biga (activated with yeast or instead, about 1% of sourdough). Hope this helps!

Congrats on 100k! You absolutely deserve it! Wish I can eat one of your loafs one day

The way you speak is hypnotic, i'm learning bread making and i'm just listening to you speak all day while I work, you could start a cult and you would have a following on billions :D Thank you very much for all your knowledge sharing.

Love watching your journey in the baking creative .I used to work in artisan bakeries and loved it .Miss it dearly !

You are an excellent teacher and speaker. I find your explanations so helpful and I enjoy seeing the start to finish process.

I am just learning and just a home baker but have learned soo much from this channel

Big thanks for sharing so transparently your experience! About ciabatta generally it is known that the first fermentation phase is the main one and that the second rise it is more a relaxation phase. In a sourdough ciabatta things work the same : you should get a better bulk fermation, even if that means to reduce your sourdough starter for a longer fermentation before the cold retard proofing. That means that the second rise, before baking, would be shorter and it also means you need to work with smaller batches of dough in order to deflate and manipulate less the dough in your dividing process.

Just found out you are in Mesa. I will be coming downtown Thursday and looking forward to your breads. I live and Mesa and had no idea that where your at love your videos.

Great information ℹ️ about how to do things right & why 😊❤👍🏼👍🏼👍🏼

Hey John - when you transfer the portioned dough from the table to the trays, try turning them upside down. As you can imagine this triggers a very different final stage of development. Also take what I say with a grain of salt, I'm as amateur as they come. But a very easy low-risk experiment you can try with a few rolls.

I learned something good from you today. I guess it should have made sense considering I use the information in other cooking.. but you mentioned about the internal temperature vs the thump test of bread so I looked it up. I've never been really comfortable about the thump test alone as the sound is very subjective. Having a temperature to measure what the heck is going on inside a loaf was an AH HA moment. Thank you. I'm only baking at home but messing up a loaf means starting all over and we still have no bread. LOL!

hey! i really love your baking videos.. it’s kinda of a asmr hahaha by the way, i was thinking about the bassinage method... it looks like it disturbs the dough while adding that much water and beating for so long. i know the bassinage method existis for a reason but maybe it’s not the best way to get that open crumb i’m used to bake sourdough focaccia, total 82% H20, 10% whole wheat flour and i always get really open crumb. i think focaccia and ciabatta have a lot in common. my autolyse process takes about 45 minutes to 1 hour maximum. then i add the sourdough starter, knead it a little, add the salt and knead it until 80% of the gluten mash starts to appear and then finally the olive oil comes in. the final kneading takes about 3 to 5 minutes more. and that’s it. of course, some series of stretches and folds while bulking. then it goes to the fridge 6°C for about 16 to 18 hours. after that, right out of the fridge i shape it, final proof it and bake at 225°C, no steam, just really freaking pre heated oven. this way, i always end up with a really open, creamy crumb and a caramelized crust. idk, but i’ve tried bassinage before and it always ended up taking away most of the dough structure and strength.

Crust on breads is equal to icing on the cake.

I literally just ordered a 50 lb bag of High Mountain flour by Central Milling 5 minutes before clicking on this video. Cool to see you're testing it too!

We love you ,guys ,for incredible work and great example!!

Love the hair cut and shave

These videos are therapeutic

Check out the Queen Creek Olive Mill for olive oil, since you buy Hayden mills flour in Queen Creek as well.

Can I ask, would you/do you make pizza sourdough? I mean even for your new open plan bakery? Come in for coffee and pizza slice? If you do how do you make it, if you don’t what would you do?

Hi chef ... an idea .. it might be better if you use a square designed mason trowel to carry the cut ciabatta dough instead of a hand carry .. less handling as well !

Beautiful ciabatta....

I have some advice, go easy on the gluten development, try less folds or less time at second speed. Also using the rolling pin eliminates the bubbles that you want, and i recommend proofing in a couche and bake in the other oven at a higher temp, i believe it gives a better rise. Last things which I'm not sure about so the crust won't get soft easily, leave it in the oven turned off for a while.

Two hours well spent.

As austrian baker I need to tell you: YOU ARE HOLDING THE BENCH SCRAPER THE WRONG WAY! 😂 Thank you for rhe great and interesting insights to the proof bakery. For me personally, I find it weird and not so honest to call a bread buckwheat sourdough if the overall percentage of strong wheat ist higher than the buckwheat. I like to go all in and make a 100% buckwheat fermented bread, high hydration, baked in a pan🎉

It's about the journey right? My baking experience if in the pizza industry so I'm probably not qualified to register an opinion...that being said, my suspicion is that Harriet doesn't have the energy to create enough big bubbles in the dough. ..at least in that quantity. I wonder what those cut loafs would look like if you fermented them another full day in the cooler. Maybe adjust the recipe and double the amount of starter in the next batch or even put them in a proof box before the oven. I've never used starter so I can't say from experience. Finally, anyone who has ever worked with dough in quantity knows everything from ambient temp to barometric pressure influences the end result. So that explains the differing outcomes.

I guess my english is too bad to explain this, but have you guys tried to push little holes into the shaped ciabattas while they are proofing? We do this do rearrange the bubbles in the dough to gain bigger holes. Before baking, the ciabattas have to be switched 180°. Therefore, the ciabattas lie on a cloth so you don't have to touch the ciabattas with your fingers when you put them on the baking sheet :)

This video is a tad old. Maybe you have found yourself a method by now. I find when I degas a ciabatta dough, as you did to get that uniformity, your crumb will me more combat and regular. If you do the whole process without degassing at any point during the proof/shaping then your crumb structure should open up quite alot more. Which i think both can hold their place depending on what you want to do with the bread. Hope this helps. Great video.

I would try going for a longer rise after shaping, and insurring that the dough is not to far in the fermentation when shaping

Great video as usual, but... please show us that big butter press

100k subs🔥👍🏼

This is so hilarious. I'd love some more tips! I'm a regular line cook turned entrepreneur caterer. So this guy I know asked if I'd wanna help him start his french/italian style restaurant. We decided we'd make our own bread in house since he already has a cafe/pastry bakery. He decides that we should make ciabatta since it's simple for at home cooks. But I'm having such a hard time making ciabatta but he's making it like it's just regular Tuesday. I'm not a baker but my god, this is the first week and I'm feeling so shit lmao

What is the actual name of the tool John is using to mark the ciabatta loaves before final cut?

I don't even make bread and I am HOOKED ON PROOF!

Here's a solution to the crumb...No bulk fermentation, shape as it ferments. Divide the dough in pieces of 550 gr. Shape them round into a ball. Cover and let it rest in RT for 1 hour. Now shape like a cylinder folding twice making a rectangle. Let the dough rest again for an hour. Always cover the dough. Now gently stretch the dough length-wise as far as you can. Repeat every 45min two-three more times, until desired length is reached, cut the ends off. Divide and final proof 1hr RT.

Will you be adding an international sales department at the new store? lol I have a cousin living in the valley and I used to live in AJ, so I should make it there... eventually. If my spine wasn't so damaged I would be trying to replicate what you are doing, love the quality and avoiding compromise. I am limited to 1 minute over a counter max so I will settle for watching even your 2 hour videos. :)

Ngl, i've been baking ambiently for 2yrs. Idk how to use the fridge, even though i recommend it to people when they ask abt starters 🤥

Thanks for these incredibly valuable videos! I admire your work man! Quick question, please... The dough from the night before - how long do you leave it out to "thaw", ie how cold is it when you're starting to handle it at around 35:00 in this video?

I actually proof the dough in block once you strech it. Before cutting it.

I’m wondering if using a rolling pin is not over working the dough. Most of the Italian Bakers insist on not disturbing the bubbles

I would be interested to know, if restaurants have learned that shape does not equate to quality... I.e. even an "ugly" ciabatta is delicious... the rustic look is "in"!

I would say that the handling of the dough for ciabatta should be minimal but I acknowledge that I have no clue if this approach scales well.

As a pizza-junkie (Hi, my name is Chris), I can't help but wonder how good this dough & technique would lend itself to Pizza al taglio?

Out of curiosity, may I know what is the guy in black doing at the beginning of the video.

Awesome

Would be great a Spanish subtitules video! Thanks for that.

Harriet the sourdough starter❤

어제 주문한 빵 한국에서 사는 프랑스인이 직접만든 천연발효 바게트빵과 쌀로 만든 크로와상 주문 했습니다 아몬드뚜론크림 을 버터대신 얇게 발라먹어도 될것같아요

Question for science: how many phones have you accidentally baked into loafs? Asking for a friend

Where is this bakery located?

Do you ship bread? I’d love to order some!!!

Could watch John easily for hours on end.An absolute master at work.🍞🥖🫓😃

Love your channel... you should try British Rapeseed oil

Did anyone even notice that guy unplugs an appliance with wet hands!!! 38.35 u need to retrain the staff lol (electrical shock hazard alert)!!!

Have you guys tried adding tipo "00" into the mix?

What is going on in the background at the beginng? Flattening butter?

At 1:24:00 I got nervous and started panicking, like if i was the one making this bread for a restaurant

sooo I've been adding the starter to my autolyse and i've been getting pretty sizeable rises. I'm going to try the after method, but I have a question. When do you add the salt to a sourdough mixture? at the same time as the starter? or even later?

wow!

How do you get such a good gluten development in your starter

What's the chocolate rolls at 1:37:16? xD

5L olive oil in BR > R$ 170,00 > U$ 32

듀럼밀로 만들어도 되겠지요

this guy is mf brilliant but if he would just talk w/o eye contact, he could have worked the entire time ;) LOL

So I've been selling 48-50+ 800 ish gram loaves a week, Wednesday and Friday since mid November. I sold bread at a farmers market before I became a father about 15 years ago. I've been a full time stay at home dad for 3 years. I haven't been able to work due to depression/ptsd. I'm making a little over $1000 a month gross on 3 sourdough products. This is hugely due to watching your videos and being re-inspired to bake. My bread sells out within a few hours usually and people pre-order their loaves from the local deli that does smoked meats of all varieties on birch wood fire and hickory chips. I have no idea how to say thank you for sharing such immense knowledge. I'm gonna buy a hoodie too but legitimately thank you. People love my bread, my son loaves everything about the whole scenario. He's 8. Huge love from Canada.

Mate, I do ciabatta every day, and we work with bakery yeast, so we don't realty have that time to make it that even. If someone complains, we simply say it is hand made. It happens. 40 ciabatta should take us 10 min max to cut and place in the trays. But to be honest, it's quite pleasant to see you being able to make with that level of perfection. Take care! Thx for sharing yours experiences! Edit: if you use parchment paper underneath, you do not need semolina flour. Edit 2: next week I will sent you, via Instagram DM, a picture of mine. But we cut them after the final proof, straight to the oven. And the roller pin doesn't get even close to it!

Loved this video. I am a 75 year old man, that loves to bake sourdough, and this video is SO interesting! What a interesting and dedicated young man. (Whatever your name is.) I just found this channels this day. This is so Cool! You can feel the dedication and love in his telling of his story. Thank you very much, sir!

Am I crazy or is John's constant explanations of proof bread better than anything that Marvel is putting out on Disney plus right now

I love this guy he has a great way of teaching and story telling and his passion is infectious so nice to see such a great small business doing the right thing in every aspect hats off to you and your family & team 5⭐⭐⭐⭐⭐

You really do hold yourself to a high standard, especially in light of the fact that you are catering to people who don't value the same final product! That bread looks scrumptious and I would be thrilled to have a sandwich made with this ciabatta everyday.

My favourite channel on RU-vid, I love your passion and knowledge and how humble you are

This is one the most amazing video you have ever posted. It's technical, romantic and personal. Thanks for sharing that. With regard to the Ciabatta itself, how about removing oil altogether? Ciabatta in Italy is actually made without oil in the most of the bakeries. I'm not sure what percentage oil is in your formula, but in such an high idration dough it might interfere with gluten structure (especially if added at an early stage) and also increase the costs of your product unnecessarily. Also, I recommend you check out the formula by Piergiorgio Giorilli, the father of modern baking in Italy. He uses a 100% biga dough, which I understand is away from your sourdough approach but might still give you some interesting results. If you are interested in it, I'd be happy to share a translation of its recipe from one of its books. Keep up the good work, and please keep sharing beautiful videos like this one!

Oh my god who's gonna watch a 2 hour video?? I will of course. Just want to say that you insipre me so much, in every aspect, not just bread baking (which I am huge fan now).

"Uniform" and "Ciabatta" shouldn´t be said together in one sentence Uniform Ciabatta doesn´t exist either on the inside nor the outside :D

This did not feel like 2 hour. I love this way too much.

Love watching in the background that butter get flattened 😍

Restaurants need to understand perfection isn't attainable.... machine created breads look fake but to me no love in each loaf as you put in your bread !

Dude. I can listen to you and your philosophy of bread and the whole process for hours. Unfortunately sometimes it's on in the background with my kiddos running around but it's very insightful. Thank you for sharing. I'm in Cali but my friend moved to Gilbert and he and his wife love your breads. ✌🏼

I am not a master baker or anything even close but I have done lots and lots of Ciabatta. I found that I finally scaled my recipes to fit on a full size sheet pan after bulk fermenting and folding. It took some scaling to get a perfect fit but, I turn it out on a floured full sheet pan, let it relax and then work it to the pan. I get a fixed size sheet of dough and my rolling pin is longer than the pan is wide in both directions so evening out the sheet is pretty easy and surprisingly, I do not get much reflex out of the dough at all when it's finally cut.

I don't know about the traditional process, but I would ditch the rolling pin to preserve nice bubbles. If it makes the sizes considerably inconsistent, just sell by weight. You can give average price of one roll on the label, but weigh for exact amount.

I know you're just speaking off the cuff, but what/how is government telling you that you can't take one day off? I don't understand.

What a gifted teacher John is. It’s like he articulates every thought that goes into his process. So educational! I think this is the 4th time I’ve watched this and since I have grown as a baker since the first time, I keep learning new details that I missed in my inexperience before. Thank you John!

John, you have to start monetizing your channel!! I don't think there is a single person who has watched one of your videos and would be unhappy if you did. There are plenty of people who probably aren't in a position to donate to your gofundme campaign but would love to contribute in some form. Watching a couple of adds during your videos would give them that opportunity .

Congratulations tp more than 100k subscribers in less than ONE year!!! All the best from 🇩🇪!!!

The way he explains things ist truly amazing, obese people try to eat right, but the whole world is telling them to try this diet, that thing, eat no bread no carbs etc. But if you know how to eat RIGHT, then you lose weight fast and be healthy. I do not live in the U.S. but here we have a lot of little bakeries, some of them are really oldschool and the bread is long fermented and made with real sourdough and nothing else. Then there are the little bakeries who only buy frozen, pre-baked breads and buns, to "heat" them up and sell as fresh. I don't understand it. The sourdough bread is so much better and CHEAPER then the industrial made "stuff". If I don't bake myself with my Spelt-sourdough, I only buy from the "good" bakery. But sometimes I just want to have a "dirty" meal and buy some wheat-bread from the grocery. My stomach doesn't know how to digest this crap anymore and I have a really bad time. So thank you for teaching the world how to eat right!