CIABATTA (Crispy Crust✔️ Silky Open Crumb✔️ Biga ✔️)

YOU DESERVE AN AWARD FOR THIS CHANNEL. DON'T EVER GO TO TV AND LET OTHERS INFLUENCE. THIS IS YOU...ALL YOU...ALL GREAT. CLASSY SHOW.

That little piece of crust sticking out at 8:35 cannot possibly survive for more than 10 seconds before somebody snaps it off and eats it. It's just so beautiful.

I am a home baker and tried countless ciabatta recipes both from books and online bakers. This recipe and tips from Brian is by far the most flavorful and best one I tried so far. Please keep the bread recipes coming!

I’ve tired this recipe several times now with great results so I decided to experiment with the flour. I combined 400g bread flour with 100g King Arthur high gluten flour, giving me a total gluten content of about 13%. I followed the rest of the instructions exactly as Bri suggests. I found this dough to be extremely easy to handle with very little sticking. The higher gluten content allowed the dough to rise more and shape easier, producing a more open crumb and a very crunchy crust. Hands down best ciabatta I’ve ever made.

I've made this recipe several times now. My family absolutely loves it and I love that the bread rises enough in the oven that the crust actually cracks. The aluminum foil turkey roaster over the bread is genius.

A tip: you can use aluminum foil to make a cover. Just wrap a few layers around some bowl to make a hat shape

Thank you so much, this ciabatta is PERFECT. My whole family told this is the best bread I've ever baked so far.

I made this today (first ever loaf of bread!) and it was a total hit! I got outstanding compliments from some very bread-savvy individuals. I'll definitely be making more. This is now my go-to channel for all things bread.

This guy doesn't miss, every episode is jam packed with easy to process high yield information on top of perfect food

One of the best if not maybe the very best demonstrations of ciabatta I've ever seen and you did it in 9:51 minutes. That is efficiency. I've been studying bread and baking breads for ~5-6 years. One of the biggest hurdles I had was handling and shaping high hydration dough. I've watched dozens of videos and your technique is perfection. I wish you had this on YouTube when I began my journey into the bread world. My granddaughter is interested in baking bread so I'll recommend she watch this video and subscribe to your channel. Thanks for sharing

This is the third time I’ve made this and it’s perfect every time. Great recipe, genius directions. I thank you, my family thanks you, and everyone I made a loaf for thanks you!!!

I have tried so many ciabatta bread recipes… I just tried this one over the weekend and I just baked it today...it is the absolute best ciabatta bread recipe I have tried! Thank you so much! It is so crusty on the outside but the inside is so soft and silky… Like a cloud and the crumb is perfect.

Thanks Bri! Your videos are great and so easy to follow, and perhaps more importantly result in similar outcomes (sometime I follow other people’s recipes, and at the end I’m like “where did I go wrong!?”, “what did they do differently?”). So far I’ve done 1 dough-3 pizzas, ciabatta and focaccia - the family has been blown away with the results. The ciabatta was amazing - I tried to make slight small loads for sandwiches, but they still grew huge, with beautifully airy crumb. I’m completely new to baking… other than using a bread machine, these were my first attempt at baking bread. I’m so pleased with the results. Had some store bought bread last night (want to use it up before it went bad) - yuck, I don’t think I’ll ever be able to go back to store bought bread now. Thanks so much.

Brian's recipes are without a doubt the most foolproof I've ever tried. I've been baking for a while, but even so with his recipes I end up with bread that actually looks exactly like it does in the videos. Thanks Bri-guy!

I am almost pro baker in Danmark and what can I say about Your videos, it is awesome! Very clear explanations, a LOT of information, super nice recipes! Very appreciate that You are demonstrating both ways of how to knead the dough, it can be very helpful to people.

Brian, love this recipe! I’ve made it 20 times. I have made several recipes from your channel, they have all been excellent. This is my “go to” place for baking recipes.

I have watched several channels for many things but Brian’s instructions are complete and sets a high standard. Food is great. Thanks Brian.

I love how your oven is not super polished, high gloss looking. Makes it much more relatable than these home-center like baking videos. Love from Germany.

was about to put my dough in the oven when the power went out! Giant cold and wind event. 25 hours later, with the dough looking massive at about 18 hours after the final proof before baking Power came back on. The dough was shrinking and collapsing. Floured the cutting board and prepared the two loaves. Heated up the stove and put in the two bundles of dough. Turned out really well considering. I was amazed!

I love that he compares hand and machine mixed doughs!