Ur content is better than like half of the other foodtubers. Ur very underrated
@KitchenCraftFood
4 жыл бұрын
Thank you for the kind words. I really appreciate it!
@ftrudiebrink5572
3 жыл бұрын
.@@KitchenCraftFood
@joelrio5438
11 ай бұрын
Looks more like a poolish than a biga. Delicious none the less.
@janhavichoudhary2311
3 жыл бұрын
His crisping the dough at the end reminded me of Colette from ratatouille saying "How do you know if it's good bread? By the sound of the crust..." Awesome dude.
@AIIin1
4 жыл бұрын
That bowl cover is so cute and pretty 😍 Maybe your wife could have a video showing us how to make it 🥰 Would love to learn it from her
@KitchenCraftFood
4 жыл бұрын
That’s a great idea!
@HellasGD88
4 жыл бұрын
You can find them on ebay :-)
@air8961
4 жыл бұрын
Appreciate the crust testing!
@KitchenCraftFood
4 жыл бұрын
No problem! Thanks for watching!
@marisaelskamp4497
2 жыл бұрын
I made this today and I cooked it about 15 minutes longer and omg the crust was so crispy and the inside was perfect I couldn’t believe it. This is a keeper for us. Everyone loved the bread both loaves are gone. I did use a very small amount of wheat flour you could see I used it but it didn’t affect the taste and the bread had all those good vitamins in it.
@jocelynong4418
3 жыл бұрын
I have made the amazing focaccia bread a few times and then the bar pizza and now the ciabatta. I must said all turn out amazingly good. Me and my partner love it all and can’t stop saying how good the recipes. Just like bread bght from a good bakery store. Thank you for the amazing recipes and the video is always so well made and details well explained. My favourite KZitem chef 😉
@KitchenCraftFood
3 жыл бұрын
😊Thank you for the kind words.
@angela50
2 жыл бұрын
In my family, they like the soft crush like these two . So yours are perfect. I get so much success with your recipe. Thank you for the clip.
@KitchenCraftFood
2 жыл бұрын
My pleasure 😊
@arsyaura3656
5 ай бұрын
Thank you for the recipe...
@maryschutte8368
4 жыл бұрын
Thank you! Your focaccia recipe was amazing! I'll be making it again soon. Ciabatta has been on my "must try" list for too long. Thanks for the inspiration.
@nihaldesilva-ck7be
3 ай бұрын
Thank you very much for the ciabatta recepe. It came very well. Also, I followed your recipe for pizza with all-purpose flour and 00 flour. Every recipe is fantastic. Do you ii have a recipe for pita bread & french bread. Thank you.
@only4fun38
3 жыл бұрын
You inspired me to try this ...will go start my Biga now :-) thanks you for a great video!
@KitchenCraftFood
3 жыл бұрын
Glad to hear it. Have fun!
@JoseHernandez-cn6kd
3 жыл бұрын
Love It! The ciabatta Is perfect!!! 😋 I'll bake a ciabatta in the weekend!!
@KitchenCraftFood
3 жыл бұрын
Nice. Thanks for watching and happy baking!
@renetapouleva211
4 жыл бұрын
Thank you very much for the great recipe. My family and friends loved the ciabatta I baked following your instructions 🙏🏻🍀👌
@thecinnamannshow6863
4 жыл бұрын
I'm sold! I guess I know what I'm going for my next video.😅 Nice job👌
@KitchenCraftFood
4 жыл бұрын
Thank you!
@rhodameredith8605
4 жыл бұрын
Wow... Love your delivery and easy to follow instruction. Great, thank you❣️
@mhack9881
2 жыл бұрын
Absolutley Perfect
@KitchenCraftFood
2 жыл бұрын
Appreciated!
@lindacsmith13
4 жыл бұрын
It looks delicious
@KitchenCraftFood
4 жыл бұрын
Thank you 😋
@barbaraoscadal657
4 жыл бұрын
Tim I have made your foccaccia bread several times, the latest as a welcome home gift for a family member. I learned today that they loved the loaf and used half to make pizza. Brilliant. As I write I am making your ciabatta bread but don't have much confidence that it will turn out as good as yours looks. Oh well, practice makes perfect.
@KitchenCraftFood
4 жыл бұрын
Barbara, thank you for the note 🙂. I hope that ciabatta turned out well!
@etherdog
4 жыл бұрын
Tim, it was biga you to share this technique with us! Have you been watching John Kirkwood? He's got a pretty good channel up in Yorkshire, and some of the moves you had in this video reminded me of him.
@KitchenCraftFood
4 жыл бұрын
Just looked him up, and yes, there are definitely some similarities. I like his use of a shower cap!
@drmuratkoca896
2 жыл бұрын
Super
@KitchenCraftFood
2 жыл бұрын
Thank you!
@dgpdgpdgp
Жыл бұрын
biga is 45% hydration though! looks good anyhow
@antipsihoticpill
Жыл бұрын
poetry
@aidanovanessa
3 жыл бұрын
New subbie! Thank you for the recipe!
@KitchenCraftFood
3 жыл бұрын
Awesome! Thank you for the support. I really appreciate it!
@goldenrule1948
Жыл бұрын
What adjustments are needed to bake in cast iron skillet?
@sophiefabre527
4 жыл бұрын
Thank you for sharing. I just subscribed today (it's never too late 😉) . I look forward to your next video. Have a nice day. A Franchy Ladie
@KitchenCraftFood
4 жыл бұрын
Thanks for subbing! Stay well!
@frandami1
4 жыл бұрын
That's an awesome recipe, good work
@KitchenCraftFood
4 жыл бұрын
Thank you!
@scootamcgavin4121
3 жыл бұрын
Homogenous word of the day
@eatmorewildfish4483
3 жыл бұрын
Hey Tim, easiest ciabatta recipe I’ve ever had the pleasure to use, thanks. Two questions, after storing the left over biga in the fridge should I bring it up to room temp before starting another loaf? Also, does it work to save out a chunk of dough to begin another biga, like sourdough, or should I just start over? Thanks again, happy thanksgiving.
@KitchenCraftFood
3 жыл бұрын
You're very welcome. Glad you enjoyed the recipe! If the biga is gassy and ready to go straight out of the fridge, then use it without bringing it up to room temp. If it needs to ferment a little longer, rest it on the counter for a bit. That's my suggestion. I know that re-using leftover dough is a thing, but I've never tried it. Essentially, it's just another preferment. Have a go at it and let me know how it turns out for you! Stay well!
@richardbuchanan7091
Жыл бұрын
What adjustment do i need to make one loaf please?
@birthinglight
3 жыл бұрын
What Temp Celsius to bake at. Must have missed it in vid. Great website too with fabulous recipes. thanks
@jackiewalsh6678
2 жыл бұрын
Will try this Ciabatta! I am pretty new to bread baking and have tried many recipes, baguettes, ciabatta etc. My issue is still the same...why does the crust get soft after cooling? They taste great but its the crust for me. I can't figure that out. Any tips would be appreciated! Love your channel!
@HellasGD88
4 жыл бұрын
Yummy! just add feta and kalamata olives :-)
@sylviaholder8565
9 ай бұрын
Can you do this in a Thermomix or better by hand 8:59
@yunhanchuang2595
4 жыл бұрын
Thank you for the detailed instruction. They are very helpful! I made this with strong flour instead of all purpose flour. Does it make a difference?
@KitchenCraftFood
4 жыл бұрын
Yun Han Chuang I think your bread will turn out wonderfully. Might have a bit more chew, but that’s good!
@yunhanchuang2595
4 жыл бұрын
@@KitchenCraftFood Yeah you're right. It's a bit chewy. But it's so good. Next time I will make it with AP flour. Thank you. You make great videos!
@joeburkholder1556
2 жыл бұрын
Did you bake this on a baking sheet or stone?
@ejjehazzam
4 жыл бұрын
Does instant yeast works all the same?
@KitchenCraftFood
4 жыл бұрын
In this recipe it does.
@andreatamborrino1213
3 жыл бұрын
Your ciabatta looks great, however your pre-ferment doesn't look like a biga. Biga, as codified by his creator Giorilli, is done with very strong bread flour, 44% hydration, 1 g fresh yeast, and especially is composed by many little pieces of dough that are left to ferment for 18 hours at 18 degree Celsius. The reason why because biga is not a compact unique mass is to avoid that it raises. We want the least glutine possible into biga, it has to ferment but not raising in size.
@KitchenCraftFood
3 жыл бұрын
Thanks for the info!
@naimabenaouicha8717
Жыл бұрын
❤❤❤❤❤❤❤
@trevorweinbrecht7142
4 жыл бұрын
We are greasing bowl with more olive oil or crisco? Great video btw, might try this soon
@KitchenCraftFood
4 жыл бұрын
I'd go with olive oil. Thanks for watching!
@ayeshas5976
3 жыл бұрын
Hello, is there a reason we don’t slash ciabatta loaves before baking like French baguettes?
@joelrio5438
11 ай бұрын
Deflation
@hj8607
Жыл бұрын
not really a Biga . (40-55% hydration). Make Biga using less water then add balance of water etc, and finish prep.
@ferytajdaran9393
3 жыл бұрын
I cannot eat white bread,what will be the water and yeast ratio for using whole wheat flour
@KitchenCraftFood
3 жыл бұрын
Not sure. I recommend testing different hydration percentages to see what’s best. A good starting point would be to stick to the provided measurements and sub out the flour for whole wheat. Adjust hydration percentage up/down depending on the results.
@dougsutheimer6531
4 жыл бұрын
I miss your videos. I hope you are doing well.
@KitchenCraftFood
4 жыл бұрын
I'm good! Thanks for checking in. I'm back at it again and just posted a new video.
@ForbiddenChocolate
4 жыл бұрын
That looks delicious! You might like to add some diastatic malt powder to your dough for a crisper crust after it cools. 2-3 teaspoons should be enough for the amount of dough in this recipe. 😉 I love making bread and a pre-ferment adds so much flavor, definitely worth the extra time!
@KitchenCraftFood
4 жыл бұрын
Great tip! Thank you!
@melanie6679
4 жыл бұрын
Would it be okay to use sunflower oil instead of olive oil?
@KitchenCraftFood
4 жыл бұрын
It not a traditional ingredient in ciabatta, but yes sunflower oil would work just fine.
@TheGrangie
4 жыл бұрын
What other breads can biga be used to make?
@KitchenCraftFood
4 жыл бұрын
Any bread that’s leavened with yeast.
@fopiano1
10 ай бұрын
Is faccaesia bread
@mubarak9793
4 жыл бұрын
You just got a new subscriber
@KitchenCraftFood
4 жыл бұрын
Thanks for the support!
@RISINGKHANAKHAJANAKITCHEN
4 жыл бұрын
Looks so silicious 👌👌 Aap or me ek dusre ko join Kar sakte hai
@BroadwayBaby1123
4 жыл бұрын
How should I use instant yeast in this recipe? I don’t have any active dry yeast and am very new to bread baking!
@KitchenCraftFood
4 жыл бұрын
broadway baby the simple answer is that both types of yeast can be used interchangeably.
@BroadwayBaby1123
4 жыл бұрын
Kitchen & Craft for the pre-fermentation step I can use the same amount and process?
4 жыл бұрын
@@KitchenCraftFood do you mean that I should use the same amount ot instant dry yeast than active dry yeast? Or should I do a conversion? Pleasy answer I did this recipe and came out great but I'm not sure about this. Thanks
@KitchenCraftFood
4 жыл бұрын
Enric Luzán Pi Yes, use the same measurement for both types of yeast. Hope that helps!
4 жыл бұрын
@@KitchenCraftFood it does thanks. I made the recipe yesterday and came out great
@jm4721
4 жыл бұрын
Can I use bread flour?
@KitchenCraftFood
4 жыл бұрын
Yes you can, but you might need to increase the amount of water by a bit since bread flour will have a different absorption rate.
@MohamedAhmed-ui8mj
3 жыл бұрын
Why do i always get a hard crust in chiabatta surface?
@joelrio5438
11 ай бұрын
Because it's perfect
@MojaKuhinjaMyKitchen
4 жыл бұрын
Ciabatta water it's cold or warm?
@KitchenCraftFood
4 жыл бұрын
Warm. 100°F or 38°C is a good temperature.
@siniganggangey
4 жыл бұрын
🙌🙌🙌🙌🙌🙌
@Jezidka
3 жыл бұрын
*LADIES GET YOUR SHOWER CAPS AND MAKE SOME BREAD*
@KitchenCraftFood
3 жыл бұрын
🤣 My wife sewed that cap with a vinyl table cloth and felt. Love it!
@shwonder
2 ай бұрын
It's a poolish, not a biga
@lorenzovitali6834
3 жыл бұрын
I am sorry but this is not a biga. The finish product is wonderful. Biga has 44% of idratation and a fermantation between 16 and 48 hours
@scottbarnett1227
5 ай бұрын
That’s incorrect. It’s about 60-70% hydration and can actually ferment anywhere between 6-12 hours on its own
@davidphillips2259
4 жыл бұрын
Wheres your hair gone o sorry it was your hat
@lilychau1671
Жыл бұрын
Hi, so did you used half of the biga for the whole batch?. Thanks
@billbrookings9399
4 жыл бұрын
Just subscribed - looking forward to learning from you. You've a nice teaching style. I'll probably make this Thursday. May I make a few suggestions? 1) Along with the ingredient list that you include in the KZitem description, consider adding the instructions. 2) I couldnt find this recipe on your site. If you do post it on your site, consider linking it on KZitem. 3) On your website consider having a listing or index of recipes, as designed now, you have to go to visual ques or hoover over the image to see what it is.
@KitchenCraftFood
4 жыл бұрын
Thanks for the support. Much appreciated. A website redesign is the queue. Just need to find the time to flush it out and build!
@aminesantos5979
4 жыл бұрын
very good, this bread looks delicious.
@nathanielswan909
Жыл бұрын
Thanks for this video. I've been watching many DIY videos on thiis subject and yours just made the process less daunting. I'd made my first loaf about a week ago but I wanted more of a bun than a loaf and they came out about twice the height of a pancake. . I'll tey yours today and see how it goes.
@sophieOT7
2 жыл бұрын
Just happened on your channel while looking for a focaccia recipe, altho i love ciabatta more. thanks for this video. you make it look much easier than those i've tried before. i will definitely try it your way the next time i make another ciabatta. thanks again! love your channel.
@mohammed-alichahine1230
4 жыл бұрын
Hey! I promised you some Moroccan recipes a while back but can't find your email :(
@aryehiphone5631
3 жыл бұрын
When up to the rise at 5:25, can I put it in the fridge overnight instead of an hour on the counter?
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