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Fast Easy Ciabatta Bread

Redux.

I know I have written about ciabatta bread before, and I have the video up on YouTube. Yes. It should be enough. But until everyone I know is making their own bread, it is not enough. This ciabatta bread is so easy, I just won’t rest until you try it. So please, just comply. It will save me nag time.

Another thing:

Traditional ciabatta bread is made a little differently. I have made it that way, and I have made it this way. The traditional ciabatta bread is supposed to be better. Have more flavor. Better crumb.

Blah. blah. blah.

I just can’t tell the difference.

Maybe I’m just too rough around the edges.

Or dumb.

Uncouth.

Unsophisticated palatte.

Whatever.

I guess my point is, unless you are more refined than I, you won’t notice the difference either. So why go to the extra trouble when you can make it so quickly and easily? I keep coming back to my fast recipe. Start it in the morning, eat it in the afternoon, gone by nightfall. Go to bed. Repeat.

Anyway, I just thought that maybe if I posted pictures, instead of a video, maybe more people would read it and be engaged. Are videos off-putting? I have no idea…

I also think that maybe my weight version of the recipe could be off-putting. So I’ve tried to make it easy for regular volume measurement baking.

But you do need a stand mixer. So, if you don’t have one of those, and still want to make this bread, visit thefreshloaf.com and search ‘ciabatta no mixer’. There are lots of amish-types over there making it successfully by hand. And they probably have really nice looking, muscular arms, too.

Not me. I got a nice cherry red mixer so that I can have nice, puffy, shapeless arms.

Set up: Put a baking stone to go across one oven rack. If not using a stone, then plan to bake the ciabatta directly on a sheet pan/cookie sheet lined with parchment paper. Plan to add a few minutes to the baking time if not using a stone.

If using steam (which contributes to slightly more rise and a thinner, crisper crust), place a medium cast iron fry pan in the bottom of the oven which you preheat in the overn and pour hot water in to create steam.

Go get some bread flour, salt and instant yeast (I use SAF instant yeast).

Measure 3-5/8 cups of flour (500 grams) into the stand mixer bowl, add 2 teaspoons of salt (10 grams) and 1 teaspoon of yeast. Then add 2-1/8 cups of tepid water (485 grams). Mix on low with the regular paddle attachment for about 3 minutes and let stand about 20 minutes. [When I’m in a rush, I skip this step, having no idea what the purpose of it is.]

After the rest, turn the mixer to high (speed 8 on a KitchenAid) until the dough starts to crawl up the paddle. Wait too long and you’ll have a mess on your hands, so watch carefully. I recommend a Mukka Latte and the newspaper to pass the time.

Once the dough begins to climb, clean the paddle off and switch to the hook, resuming mixing on medium high speed until dough begins to whack around the sides of the bowl and stay together, mostly clearing the sides of the bowl.

Pour into a greased container and cover either with a lid or plastic wrap.

Allow to rise as long as it takes to more than double the volume. For me it takes about 3-4 hours in the cooler months when my kitchen is about 66-67 degrees. It takes much less time in warmer months.

After it has more than doubled, dust the work surface well with flour and pour the dough out.

Flour the dough generously. Divide the dough into two equal pieces. Using two bench scrapers (big hand-held spatulas), lift, pull and stretch the dough, folding it over on itself once in every direction.

Flour well once more and cover well with a kitchen towel for 30 minutes.

Turn your oven on to 500 degrees around this time. Stretch and fold each piece once more then, using your knuckles, gently pound out the bubbles and mostly deflate the dough (bottom left photo). Dust more flour across the tops when your knuckles start to stick. Don’t obsess about adding too much or too little flour. It will be impossible to completely flatten it — and you wouldn’t want to. What you are doing here is getting rid of the bigger bubbles so that you don’t have big, gaping holes in your baked bread. Even when you take this step, though, big bubbles do sometimes happen. After deflating, use the bench scraper, dust loaves well with flour again and coax the dough into the final shape of the loaves. Cover again for 30 minutes.

Dust a large sheet of parchment paper set on top of a similar sized cutting board, with flour. Using two bench scrapers (or any other MacGiver-type apparatus that works), scoop/pinch a loaf up/together and flip upside down onto the floured parchment. Dust the top with flour again, dip the scrapers into the flour and coax back into a nice loaf shape. Repeat for the other loaf. Dust with flour again before baking.

If using steam, fill a cup with about 3/4 cup warm/hot water and have it ready. Slide the loaves, along with the parchment onto the baking stone. Then carefully pour the hot water into the cast iron pan below. Shut the oven door and set the timer for about 8 minutes. You’ll want to keep an eye on things, however. I moved my loaves from front to back about 3/4 of the way through the baking time because the rear position tends to burn. You will learn your oven better after you make bread a couple times. 500 degrees is hot and things are a little more intense at that temp.

When the loaves are well browned, remove to a cooling rack. Internal temp should be at least 200 degrees. Let loaves cool completely before cutting. If you can’t wait, just know that the bread will compress if you cut it before it is cooled and the interior will be a little damp and mooshed. [But it will still taste good.]

Reader Interactions

Comments

  1. AH! Jennie’s secret ciabatta bread recipe! I’m super excited!

    Little does Tyler know, but our kitchen is about to get messier…. 😀

  2. Ha! Yes! Just LOOK at the mess that *I* make! …and the floor gets all dusty from flour… and I get it on the butt of my jeans from wiping my hands there… It’s chaos.

    But ALL worth it for the bread.

    🙂

  3. You left out the “GAP bag”! LOL! Great pictures Jen. You’re putting the new Canon to good use. A agree with you in the video when you say it’s more about knowing what the dough should look like than being precise about the amounts of water. Once you get used to the look, it’s all downhill. I assume you’ve made pizza with this dough, no? OMG! So good!

  4. Ha! The grief I’ve taken on that stupid GAP bag! (I still use it though… I even have a new one…) And right on the ‘feel’ of the dough. I can’t believe how different it can be with different brands of bread flour. Amazing. I just got a smaller bag of Dakota Maid (or something like that) to tide me over until I can get another 50 pounder and I had to add another 3T of water, at least. Crazy.

    And yes, pizza dough is awesome. I can’t believe how much of it we can eat. A whole recipe of it for sure, maybe two…

  5. Hi! Thanks for posting your video on youtube. I was trying to find out how to make the biggest bubbles ever in a Ciabatta bread and yours is the winner.

    That said, I’m making a more traditional Ciabatta bread, including the Poolish and I just can’t get the big bubbles your bread has.

    Do you have any tips for me? I’d like to replicate the big bubbles in your bread with a traditional Ciabatta.

    thanks!

  6. Hey El Couisto! Here is what I would say, working with the poolish — which I have done many times, too. Add a bit more water than the recipe calls for and knead it a bit longer. Then, be extra careful when folding and stretching, so that you don’t deflate it too much. This recipe I use is the opposite: I am pounding the hell out of it to get as many bubbles as I can out!

    Good luck and let me know how it goes!

  7. Hi Jennifer, I did try what you said, although with mixed results. I’m thinking I’m not mixing long enough. The thing is I mix by hand and as I’ve come to understand (or maybe I’m doing something wrong): it takes much much longer, maybe 3 to 4 times longer by hand.

    Did you ever try to mix by hand?

  8. I have never done it by hand. Frankly, I can’t even imagine doing it by hand. Have you seen the video of the process? The dough is like elastic. It stretches and stretches and stretches. I think that would be hard to do by hand. It isn’t that you can’t do a good ciabatta by hand, but I think you might have better results using a technique like “No Knead Bread” which uses much less yeast and sits for 18-24 hours. It is a very wet dough and requires very little handling. The wetter and longer it rises, the bigger the bubbles. You can google “no knead ciabatta” for some really good info. Sorry I can’t be more help!

  9. Hi Jennifer, I’ve tried again this weekend and as I thought my problem was the mixing time. To achieve the same dough texture I had to mix by hand for about 50 minutes. It isn’t so bad when you have a good movie playing 😉 I can probably reduce the mixing time on my next try. The bread had big bubbles and all, but I’ll have to work on the handling and baking methods a bit… My oven is kind of not baking even.

    I’ve seen you have two ovens. Are they convection ovens?

  10. My upper oven is convection and my lower is regular. I use the lower oven (no convection). No particular reason, though. I think I like to use that oven because I just always keep the pan in the bottom for steam and the stone on the rack for the bread. Plus, i read that convection isn’t ideal for baked goods. I use it for practically everything else, though. Good job on the hand mixing. I bet that’s a great workout. And more fun that lifting weights…

  11. Jen, I’m your biggest fan. Sorry if I send all kinds of weirdos to your blog. Some nice folks will make it too.

    You’re working on Boules huh? I didn’t see any video’s on that… (or is it the pre-heated pot & lid method? I’m definitely doing that for the sourdough!)
    Is it using that method in “Artisan Bread in Five Minutes a Day” ?
    Ok, now I’m just guessing.

    Boy, sourdough sure seems fussy! I am spoiled by your 10 minute baguette (made more today that turned out pretty good! fresh bread rocks). Ok, now I’ve decided that my sourdough starter is starved and not ready so I’ve tossed the proofing flat mess and I’m feeding that starter until it looks big and fluffy.

    Can you recommend a good book for just general knowledge about baking bread? And you use the Diastatic Malt Powder? Is there a reason for using that over the general dough enhancer?

    Thanks Jen! Can’t wait to try the ciabatta recipe!

  12. The baguette is the best to try first and this is FOR SURE the one to try next. Very impressive with big bubbles… the best toast bread EVER.

    The boules are not posted yet, either here or on YouTube. I do plan to do it soon. They are versions of the no-knead recipe, so yes it is with the pan in the oven, starting the mix the night before — which drives me BATTY because I always forget. That’s why I will always and forever love the ciabatta and baguette recipe the best.

    As for sourdough, I agree. I guess I’m not a “real” baker, because I haven’t embraced it. I baked bread with it for years and just didn’t appreciate the flavor difference. I’m making a modified version of the no knead that mimics sourdough. It’s good enough for me!

  13. Ok, I really worked hard last week on the sourdough and was completely disappointed in the outcome! The tangy flavor was so miniscule! The bread was beautiful (I did the boules thing too) and the crust was golden but the flavor was just not sour enough.

    So, all of that effort over 10-days and I could have made the baguettes and got the same reviews from the family. I mean really, I had 5 freaking ferment steps – it was ridiculous. I have pre-mother starter seed sitting on my shelf and I’m sooooo tempted to toss it.

    It is really a pain to keep all of that stuff around anyway. That mother culture is hogging premium space in my frig!

    I’m going to try the ciabatta. Maybe next weekend. Thanks Jen.

  14. Hey Jen, I have to do this in the morning and then bake it when I get home (darn work always interferes with my real life). Would you suggest that I let it rise on the counter, call hubby from the office and get him to put it in the frig after it’s doubled, or should I let it rise in the frig the whole 8+ hrs? I suppose I could do 2 batches and conduct my own test. Well, let me know if you have an opinion on this matter. thx!

  15. Jami,
    How old is your starter? I ran into the same thing. I swore my starter was super sour but the results were disappointing but I kept at it and used the starter each time I made ciabatta over many weeks. Sometimes I would go over a week before making another batch and thought it was dead but I would feed it and leave it on the counter and the next day it was looking healthy. It was then that I started noticing my sourdough was sour – wow! It was at LEAST several weeks before I got that kind of result.

    Alas, it’s been nearly a month since I made any bread using the starter and it’s not been fed in all that time -just sitting in the fridge. I’ll probably just toss it but it kills me to do so because I babied it along for a long time. I’m amazed at the recounts of folks saying they’ve had the same starter for umpteen million years. What the heck? I can picture ads on craigslist, “Leaving on vacation, need starter sitter”.

    Anyway, I would encourage you to keep working with it. I was convinced my starter was super tart when I was getting the flat results and I honestly couldn’t tell the difference when tasting the starter between flat results and bad results. Perhaps our taste buds have a limit on sour?

    I’ve not mentioned it here but Jen’s ciabatta recipe makes fantastic pizza dough. I use less water so it’s a little dryer and easier to manage but the basics are still the same. Last batch I made for a single large pizza was half flour half water – 1.25 cups of water to 1.25 cups of flour. OMG! Fantastic I let it rise until tripled and then then dumped it straight onto the marble slap and rolled it out.

  16. Oops, I meant to say “between flat results and GOOD results. Where’s the edit key when you need it!

  17. Thanks Steve, for the encouragement… I toy with the idea of giving up but haven’t yet. I read on carlsfriends.net/OTbrochure.html his revival of lazy wild yeast tips and tried the vinegar option and all of the sudden, my started came to life! My starter is about 2 weeks old. I just fed it again so I hope it refreshes. I even took the discarded starter and tossed it in the frig.

    I’m still going to make this ciabatta. It looks so good!

  18. OMG yes, make the ciabatta – it’s so easy and quick! Watch Jen’s video (I”m sure you already have) because I honestly think you’ll get more out of that than the written versions with pictures. It helps to see what the dough should look like as it’s coming together . As she says in the video, once you know what it should look like, measurements are not that important. I’ve always done my bred by eye. I put the water in first and then the other ingredients with flour last and adding until it “looks right”. When I do the pizza dough, I skip going to the dough hook because using the paddle is good enough and because it’s heavier, it never creeps up and tries to climb up over paddle as it does with a wetter mixture. It’s also a smaller batch of course and that helps too.

  19. Hey Jen, in your instructions you comment about the autolyse step (waiting 20 mins after combining the flour and water) but since you add the yeast in there too the step is pointless (from what I understand in my limited knowledge!). So, as usual, you are spot on!

    from: http://en.wikipedia.org/wiki/Proofing_%28baking_technique%29
    Autolyse is an optional dough process, it refers to a particular period of rest after the initial mixing of flour and water, a rest period that occurs sequentially before the addition of yeast and other ingredients.[5] This rest period allows for better absorption of water and helps the gluten and starches to align. Breads made with autolysed dough are easier to form into shapes and have more volume and improved structure.
    (pardon my Cliff Claven moment…that’s what happens when you read too much. Too many useless factoids float in my head and demand to get out).

  20. OMG this was the best bread yet! I tossed in a cup of my sad sourdough starter just for good measure. It took longer to bake but wow, what a fabulous flavor!

    Hey, if you’re ever out in Northern California, come by for a glass of wine! I owe you big time!

  21. Sorry Jami! I’ve been AWOL for a couple weeks. So sorry I didn’t get to you sooner on this! For the rising while at work thing. I find the best thing to do for that amount of time (for the ciabatta and regular bread recipes) to do the whole rise in the refrigerator. At any time you can slow-mo the rise by throwing in the fridge. I have even put the formed loaves in the fridge and baked them the next day with little ill effect. You do want to give the dough a chance to come back to room temp before baking (though I have not actually tried to bake right out of the fridge. who knows, maybe it would work just fine!)

  22. hilarious. Thanks! I have read the same thing too. But not the part about the sequential addition of the ingredients. Though I have to wonder what adding the yeast does to affect the aligning of the gluten strands. Maybe nothing? Half the time I do it and half the time I don’t. Somewhere in there is perfection. Just not sure when I attain it or not.

  23. Jami wrote elsewhere: Now, please tell me what to do with this sourdough starter that I can’t seem to throw away…. I keep feeding that main one and putting the leftovers in a big jug in the frig. I must bake this into something… !

    To that I say, follow these directions: Have a beer (or some wine). Put on some loud music. Pour the starter down the sink.

    It’s just like those Christmas poinsettias. You feel like a murderer. But you must sometime murder to keep your sanity. In fact you are murdering the yeast every time you bake it. Look at it this way: by throwing out the starter, you give those little guys a CHANCE! They might even live on to have little yeast babies!

    No, really. I don’t know what to say. I got rid of my starter, because — like Steve says — How the Hell can you keep it alive? It is SUCH a pain! Plus — at least in my family — no one seemed to really prefer the sourdough all that much. So I figured, “why, in Heaven’s name, am I doing this? Am I that much of a martyr?” (answer=yes) I do have to say though, when I was committed to my starter a few years ago, I did forget about it for a couple weeks at a time and I was easily able to refresh it over a couple days. Steve, I think that’s how people keep them alive for umpteen years. And Jami, I also think that’s how you get it to be stronger tasting. Seriously, I really do.

    So, if you want to keep trying with it, shove it to the back of your fridge for about 9 days, THEN feed it. Within a few weeks I think you will start to appreciate it more. I just got tired of telling my mold-a-phobic husband that was what it was supposed to look like. And now, I’m free of the sourdough ball and chain. But then, it also lessens me in the eyes of other bread bakers, cuz everyone knows the only serious bakers are sourdough bakers.

  24. Ok, you missed the good articles about sourdough – you know, the “vision” stuff… sourdough is a fermented bread… easier for us to digest, “healthier!” Blah-blah-sourdough-cult-blah-blah-depth-of-flavor… I’m sure you’ve read stuff like that. I’m not a sourdough snob though, the foolproof baguettes are to-die-for! I actually like to just use your ciabatta recipe and add a cup or two of starter. I’m going to experiment with leaving it to rise in the frig to see if I can get more of a sour flavor out of it all.

  26. It CAN be normal. You can slightly decrease the amount of water next time to speed things up. Also, you can cut about 4 minutes (as I do sometimes when in a hurry) by not waiting until the dough ENTIRELY clears the bowl, but is starting to. Did the rest work out for you?

  27. I enjoyed your “you tube” video but I think I like your website best. I printed the recipe & instructions & can follow them as I bake. I have one question. Is there a reason you don’t have olive oil in your recipe?

    My dough is rising now & I can tell a difference in the smell of this dough & the recipe I have been using which uses a starter. I’m anxious to see if I can tell any difference in the finished product. Thanks so much for posting recipe in volume rather than weight.

  28. Hi Jen, I’ve been a member of the Fresh Loaf for awhile and saw Jason’s Ciabatta recipe which you’ve recreated here and on YouTube. I’ve been making this bread for awhile now and have used both my KitchenAid 600 Pro and my Electrolux DLX Magic Mill (my preferred machine for this or any other dough actually).

    One tip that is really handy is if using your KA, mix it on high speed until the dough not only clears the sides of the bowl, but lifts up off the bottom of the bowl. This step is too important to be dismissed quickly. It is really key to getting great bread here.

    Second is a question. In Jason’s original recipe, after the triple rise and shaping, he lets his loaves rest for 45 minutes and when preparing for the oven, he simply scoops them up in one fail swoop, as you’ve done.. and then turns upside down and shoves them into the oven. You are doing two folds and two 30 minute rests.

    Why the difference?

  29. Hey! So very FUN to find someone who has been doing the recipe, too! The two folds was my attempt to reduce the gigantor-sized bubbles I was getting. I would bake a loaf exactly according to the directions and get 4″ diameter bubbles. Another person who was doing the recipe was also having the same issue. I never really figured out why, even though I had many suggestions. The solution for me was to do the two folds with shorter rests. On my youtube video, I believe I was doing it the original way Jason outlines in his recipe.

    And to be honest, I don’t adhere to the time-thing very closely. I’m just not that organized. I’m basically just folding two times to deflate the dough better.

    As for the clearing the bowl, I do show that clearly in the video and do let the mixer go an additional minute after it clears the bowl. It never ceases to amaze me how the dough changes in that amount of time. But if I may ask, what happens when you don’t let it go those final minutes? You say it is very important, but I have not noticed any appreciable difference when I cut it short — though I don’t do it that often.

    Will look forward to your response.

  30. Hey Grace, was there any difference in the bread? I can’t wait to hear so that I can confirm, once and for all, if I really am a knob.

    🙂

  31. Hi Jen! Good to hear from you and thanks for the reply. OK, it makes sense then that you would give it a couple of folds. Dont you just loves those dough scrapers? Handy gadgets to have around. I made this bread the other day and my dear husband had put away all the dishes and **GASP** put my dough scraper in the wrong drawer. It wasn’t even close to being a right drawer. I thought I was going to throw myself through the window I was so spittin’ mad.. hehehe. Good thing he wasn’t home!

    The first time I made this bread in my Magic Mill, I didn’t let it creep up the roller really. I just slapped it around until it made weird noises and had pulled away from the sides of the bowl. Bread was a little less than perfect. I didn’t get a really good rise and it just seemed to lack the texture. Not a noticeable difference though. Definitely giving it the maximum spin makes a difference.

    I will say one thing, making it in the Magic Mill vs the KitchenAid is so much better. I’m still getting used to the Magic Mill, however.

  32. Hey, I made the bread using whey leftover from my yogurt making activities and DAMN, it was so good. So tender and soft inside, nice and crusty outside.

    I know, you won’t do it because your hub doesn’t like bacteria colonies in your frig… I’m just telling you what you’re missing!

    🙂

    Jami

  33. Belles– MY DOUGH SCRAPER IS MY FAVORITE TOOL. And, I would be remiss if I didn’t tell you that it also works WONDERS for getting cat/dog vomit off of carpets without grinding it in.

    I know! That’s so gross!!

  34. Thanks to your comments, I blew coffee out my nose holes. The inventor of the dough scraper deserves a medal. I’m glad I no longer have carpeting, but then again I may as well have it. If my dog feels like up-chucking, she goes to the smaller, expensive rug in the living room.. there is 90% of the house space that’s tile.. nope, she goes for the rug. The dogs like to chew on their raw bones on it too. What’s up with that?!

  35. Jenn, Ok this is getting freaky. With all the other things we’ve found in common and now the dough scraper?? Are you sure we’re not twins separated at birth?? As you might guess, my scraper does double duty too and gosh, I thought I was the only one that thought it was the best tool in the house for scrapping up dog barf off the carpet! Hey, it’s stainless steel and with a little soap and water – good as new! Believe me, I’ve done worse with it. LOL!

  36. so I’m taking it to mean you’ve also used your for poop? I believe that I have done the same, though I have successfully blocked that out of my memory, so I can’t say for sure. This is one of those instances where I am thankful that Dave does not subscribe to my blog comments — for Lord sake he still doesn’t even know how to find my blog — because if he knew that, well, my dough scraper would be gone tomorrow. Never to be seen again.

  37. But Jen, taking away your dough scraper is only like cutting off one arm. You still have another. I saw you on the video! You dual-scraper, you!

  38. Yes Jen, sadly I have stooped to that as well…I think. Let’s put it this way, I would use it in the future for that as it is “the right tool for the job” they say. Of course I’m always trying to heard the offending barfer onto some other surface other than the carpet but sometimes you just don’t make it. Once my Pepper was doing that sound we all know so well and as I was running down the hallway to get to her I was calculating in my mind, “The Den? The Kitchen? The Bathroom? Nope, too far we’re never gonna make it” So I got to her just in time to cup my hands under her mouth. Hey, it worked, what can I tell ya? Working from home today – just made cinnamon toast out of yesterday’s ciabatta. OMG, so good! Think I’m going to right a book – 101 uses for Ciabatta. That is if you don’t beat me to it.

    BellesAZ, that brings to mind the Black Knight scene from Monty Python’s Holy Grail! LOL! It’s just flesh wound! http://www.youtube.com/watch?v=2eMkth8FWno&feature=related

  39. oh my stars. Steve, you have outdone me (not an easy task). Catching your dog’s barf in your hands… Epic. I’m eating ciabatta as well — only my scale went wonky on me and I think I added about 40grams instead of 10grams before realizing something was terribly amiss.
    My salt-loving family declared it the best ever and wants me to always add that much salt. Insane. Of course, I refuse. Would that I could poison them with strychnine as easily as they allow me to poison them with salt…

  40. Cripes! I used to salt my ham so I can appreciate what they are saying but yikes that can’t be good for the blood pressure. Hey I was thinking about you yesterday when I was telling a friend that he ought to buy his wife some baking supplies like a scale, stone and peel. She was going bonkers over the ciabatta I brought over and wants to start baking it but I told her she really ought to get a things first. I saw your scale in the video and wondered if you’ve ever thought of upgrading. I bought a fantastic baker’s scale about a year ago that I just love. It’s a My Weight KD-8000 and it got a lot of great reviews in various sites so I chose it. I like that it has an 8000 gram capacity so you can add ingredients to really large bowls and do a tar between each one. I know most do that but must don’t have that kind of capacity and it’s not expensive – about $50.

    Back to the dog thing – I was shooting at an agility trial last year when one of the competitor’s dogs stopped in mid coarse and started to assume the position. She had not him before going into the ring. It is a supreme sin for your dog to fowl the ring so based on this subject I don’t need to tell you what she did. I could NOT believe my eyes and of course I’m sitting there with a Canon 1D MarkII and a 300mm 2.8 trained on her. My finger was itching!!! The angel on my left shoulder was going “Don’t you DARE take that picture” and the little devil on the right was saying, “Ah come on! She might WANT the picture for posterity sake and if you don’t take it, you’ll never know!” “Don’t do it!! “Go ahead, what can it hurt???” In the end I did NOT take the picture and she did NOT want a copy if I had. Still, I was pretty darned impressed with her extreme moxie. And she got a nice round of applause from the stunned crowd. LOL! Dog people, what can I say?

  41. I realy dig these youtube vids. Occasionaly i take vids during in hols and bung them up on youtube. Lots people watch and comment on my vids and I’ve even made some friends via youtube. Youtube rules.

  42. Hi Jen:
    Love your video and your website. Though without much luck I have tried your recipe for ciabetta twice. Could you tell me what bread flour is in Canada. I’m thinking its all purpose. I have my second attempt rising on my board now and it dosen’t seem to be doing much. I stretched and took out some of the bubbles with my knuckles. I have another 14 minutes left in its rising and it is still rather flat. I used 500 gr. all purpose flour with 2 tsp. instant yeast, only 10 gr. of salt, and I think 450 or 490 gr. water ( can’t remember right now). It took 4 hrs. in the oven to rise, so I’m thinking it will take longer to rise on the counter. I just hope this recipe won’t turn out flat like the last recipe when baked.
    I would appreciate you help.
    BABA

  43. how did that batch turn out? I’m not sure what bread flour is in Canada. All purpose should work though. Bread flour has more protein in it. So look at the packages and buy the one that has the most protein in it. My guess is that it is in the mixing. Are you using a kitchenaid mixer? The last couple batches I’ve made have taken almost 30 minutes to get to the right point. There is no hard and fast time. The dough MUST clear the sides of the bowl to develop the gluten enough for the wet dough to hold its shape. I am down to using 1 tsp of yeast. It takes longer to rise, but seems to have less of the monster air bubbles that I was having problems with (not your problem though, so continue to use the 2 tsp until you have it figured out.) Are you CERTAIN your yeast is working/alive? 2 tsp should really do the trick in FAR less than 4 hours (in the oven, no less). Send me an email with your address and I will mail you some of mine so you can try it without buying another whole boatload of instant yeast. OR, you can substitute a package of the regular yeast you buy in the packets in the store. Let me know how it goes. I just HATE to hear about bread frustrations. It shouldn’t be that way. 🙁

  44. Can’t wait to try this – I’ve been looking for a simple ciabatta bread recipe for ages, but keep getting put off by the whole ‘starter/sponge’ business to be done the night before – I never remember the night before that I want it the next day!!!!
    Thanks for the post 🙂

  45. Other investigations took place during Hillary Clinton’s time as First Lady. Scrutiny of the May 1993 firings of the White House Travel Office employees, an affair that became known as “Travelgate”, began with charges that the White House had used audited financial irregularities in the Travel Office operation as an excuse to replace the staff with friends from Arkansas

  46. Jenn, in the past year, I’ve switched flours to Honeyville and CANNOT believe the taste difference in all my breads. You can get a 50 lb bag delivered for $4.95.. actually your whole order for that price. I use the CalBest unbleached. It’s just beautiful.

    If you’re ever interested, here’s the link. I’ve switched my ap flour too.. so good!

    http://store.honeyvillegrain.com/calbestbreadflour50lb.aspx

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