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Ciabatta For Breakfast? This Cold Proofed No-Knead Recipe Is What You Want!
Рет қаралды 42,139
Күн бұрынYou know I love cold fermentation. Usually, I stick with cold bulk fermentation and then finish the final proof at room temperature the next day. Cold proofing flips the process upside down. The bulk fermentation is done at room temperature and the final proof is finished in the fridge. Cold proofing is the perfect method for breakfast bakes because all you need to do the next day is pre-heat the oven and bake the bread. You can find a few recipes using this method in the Cold Fermented Dough playlist.
Little ciabatta rolls are ideal for breakfast. They are hearty, taste great, and can hold a lot of topping/fillings. You can leave them as they are, or you can toast them. What makes this recipe even better is that there is no kneading. The dough is simply folded a few times during bulk fermentation instead.
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@ChainBaker Жыл бұрын
📖 Find the written recipe in the link below the video. 🥨 Become a channel member ⤵ kzfaq.info/love/zSKbqj9Z042HuJTQI9V8ugjoin 🌾 Support the channel on Ko-Fi ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/
@Historysponge Жыл бұрын
Have you ever tried making pasta?
@georgepagakis9854 Жыл бұрын
@@Historysponge Pasta is easy and its not considered baking and its super simple. Here is a full proof recipe Pasta Dough: 300 g flour 5.7g salt 185g wet ingredients* * Wet ingredients: 2 large eggs 3 large yolks weigh the eggs and yolks then add enough water to get to 185 grams total mix ket rest and then pass through pasta machine :)
@KerrisStories 4 ай бұрын
I made this over the weekend and it was great! So easy! I also wondered if it would work if you subbed in rye or sorghum flour for some of the white flour. Do those types of flour work in cold-ferment recipes like this?
@ChainBaker 4 ай бұрын
@KerrisStories sure. Just don't sub too much or else the dough will become very weak.
@morphiasas Жыл бұрын
I haven't watch yet but once I saw the title pops up in less than 8 hours ago, I said to myself "THAT'S IT! THAT'S THE CHAINBAKER I'VE BEEN WAITING FOR! THE COLD FERMENTED CIABATA!"
@ladyanemone4485 Жыл бұрын
I crawled out of bed to bake these super early in the morning, no regrets and totally worth it. Thanks for the recipe!
@ChainBaker Жыл бұрын
✌️😎
@David-gn3vu Жыл бұрын
I made these last night and baked them this morning. They came out perfect and it was my first chiabatta bread. Thank you for the instructional.
@mirmir9806 Жыл бұрын
For me, a little olive oil in my ciabatta dough is a must. Forming them into a straight edge format is a really neat idea. From now on, I am making my ciabatta straight edge!
@David-gn3vu Жыл бұрын
Why do you add olive oil?
@Maplecook Жыл бұрын
I can absolutely see myself using this in the future. Thank you for posting it!
@cisium1184 Жыл бұрын
I'm going to learn to make these. My Dad would love these.
@AnthonyLeighDunstan Жыл бұрын
I discovered ciabatta working in a sandwich bar off Haarlemerstraat in Amsterdam. Had never heard of it before but boy did we fall in love. 😂. We used it for many of the sandwiches - my two favourites were Egyptian chicken with bacon, monchego, Romano lettuce, and lime Mayo; and oven roasted butternut squash with honey and slivered almonds, and creamed goats cheese. Ciabatta is an awesome sandwich bread. Little sandwich tip I learnt there: always cover both sides of the bread with something. Was a game changer for me. 😂 Ps. Making this tonight for tomorrow! 🎉
@ChainBaker Жыл бұрын
That does sound like a damn good sandwich! 🤤
@AnthonyLeighDunstan Жыл бұрын
@@ChainBaker AVOCADO!!! I forgot the avocado. 😂👍🏻
@relaxingquietkate Жыл бұрын
It seems silly, but someone told me to salt and pepper your sandwiches, even just deli sandwiches, and I've never looked back. It really takes a "meh" sandwich to an Actual Meal.
@ArtU4All Жыл бұрын
Most definitely both sides. Otherwise, just take off the dry half and eat it open-face.
@HeyWatchMeGo Жыл бұрын
@@relaxingquietkate I think sometimes salt, and leaving out the pepper can make a difference. I've noticed this especially with salmon sandwiches. Someone told me "Salt enhances a flavor, and pepper changes a flavor...so think first before using both." It was actually a good tip.
@maxtaskila2827 Жыл бұрын
we thank you for your gift to humanity oh great bread god
@ChainBaker Жыл бұрын
I'm a mere mortal like everyone else 😄
@henjak448 Жыл бұрын
Charly these ciabatta buns are FANTASTIC. I doubled the quantities and made 6 nice big buns. Next time probably next week I will add some seeds but not too much. Thanks for the recipe which is so easy to make and no need of stand mixer.
@urouroniwa Жыл бұрын
"You could easily be eating this for breakfast tomorrow". I love this quote! If only I didn't already have so much bread... Day after tomorrow!
@Jeepy2-LoveToBake Жыл бұрын
I baked these early this morning and brought to the office to share. I share all of Charlie's bakes with family, friends, colleagues and neighbors.
@popelgruner595 Жыл бұрын
That was actually one of the recipies I was waiting for. Thank you!
@brendans5567 Жыл бұрын
I enjoy the science behind bread making, and what I have learnt from you, I can easily experiment, adapt and modify recipes. With this Ciabatta, i changed the whole process to suit my quantities and timing, and it worked out perfectly. Thank you for the knowledge you have passed on 👍👍
@bdavre1 Жыл бұрын
great recipe. I will have to try that this weekend
@esnnfesnnf5087 Жыл бұрын
cheers mate,will try it tonight
@esnnfesnnf5087 Жыл бұрын
ok i tried this way of making Ciabatta,this is my experience: the result was much better than i think,when i put my dough into the fridge,one of my dough didn't rise perfectly and another one next to in raised very well which i have no idea why and once o baked them both of them where similar from outside but inside was different,but it tastes amazing,thanks a lot
@Jeepy2-LoveToBake Жыл бұрын
This time I made a single batch just for “me” 😉 These came out perfect, just like the video. Crunchy crust, slightly chewy interior. I also baked a couple batches yesterday and shared with my brother and a friend I was meeting at a local farmer’s market. Her parents have a farm and she gave me some fresh eggs from their chickens. What a perfect use for them - a breakfast sandwich with a gooey, runny egg yolk, ham, tomato and melty Havarti cheese. Photos have been posted on "Charlie's Baking Buddies".
@damianrhea8875 Жыл бұрын
WOW !!! We can throw a successful weekend brunch party on the theme of this freshly-baked ciabatta bread - the adults can fill theme with ham, cheese, arugula, egg, etc., the kids Nutella, peanut butter, jam, etc., or just plain. Thank you, Charlie !
@ArtU4All Жыл бұрын
😳 Please be watchful with all the Nutella and jams on bread with kids. This should NOT be their main meal. And if kids already eaten, they will not crave Nutella nor jam. Hungry kids should be eating your “adult” sandwiches sharing the joy with you ☺️ Writing this because of the staggering obesity rates amongst children, and the Pediatric Academy now is quick to put kids on pills or surgery😮 to “treat” obesity. Kids should get nothing sweet until kids have eaten nonsugary food. Once they’ve eaten, give them at least 20-30 min. After that they can have a bit of sugar …. IF they are still asking for it. They won’t. Works every time. And that is how they learn hungry vs wanting a candy bar or Nutella. Nothing wrong with “nutella” occasionally, but only if the adults TOO are eating a bit of “dessert” 🌿Stay well🙏🌿☀️
@damianrhea8875 Жыл бұрын
@@ArtU4All Thank you so much for your information! Yes, most of my family are “genetically” thin - in fact, VERY thin -, so I am usually not considerate enough to think about weight issues and its related health problems; meanwhile, the rest of my family are in fact the opposite - which is overweight; in fact, considered quite overweight; further, some are “genetically” Type 1 diabetes (not Type 2). (Hereby I use the quotation mark for the word “genetic” because as we know, Type 1 diabetes is not correlated with body weight - in other word, very thin people can have Type 1 diabetes as well.) At any rate, we have indeed seen for more than 30 years the increase of obesity - even in small children -, and obesity exists disproportionately no longer in the U.S. only but the whole world now. Thank you so much again!
@HeyWatchMeGo Жыл бұрын
@@ArtU4All Good advice, and good for @DamianRhea for responding appropriately, and actually taking into consideration what you said. I simply don't feed kids (or adults, pretty much) the sugary 'treats' anymore, and they don't miss it. I've also found a sneaky way to get kids to try something that they might not try, if given a choice between something new/or the standard 'kid's menu'. I put off the time that they expect to eat by a bit(maybe 1/2 an hour)...and then cook in front of them, and have a bite myself of the 'new' food (Let's use fried liver as an example). I say something like "Mmm, that's so good"...like I'm talking to myself, and don't even look at them...then if they don't ask for a bite, I don't offer. If they DO ask, I'll grudgingly say "Well..... I guess you could have a tiny bite, but this is for (Grandpa's) supper, so you could only have a wee taste, and that's all." Works about 95% of the time to get them started on a new food that's really good for them. 😉
@Sean_neaS Жыл бұрын
This is perfect. It didn't take much time in the evening and I don't have to finish a whole loaf before it went stale. I made a halt batch with 1/4 tsp of yeast since my scale is iffy at 1g.
@davidclark9086 4 ай бұрын
A very well-made and informative video with a great set of instructions made available. Short, sweet, and to the point. Another thing I really like about the video is a modified version of the BLUF (Bottom Line Up Front) system in that he showed the results, talked the viewer through a clear video of the process then showed the results again. Perfect. Oh, before I forget, the ingredients and process in the written link showed me what I needed without a long and exhausting explanation of everything right and wrong with the world. Again sort and sweet.
@ChainBaker 4 ай бұрын
Cheers 😎
@darsmith3448 Жыл бұрын
Thank you!
@Misha1369 Жыл бұрын
I'm staring at my empty plate wishing I had one of these rolls to sop up the last little bit of egg and hot sauce from my breakfast quesadilla. Love these breakfast bakes! Keep them coming pleeeeeeze!!!
@relaxingquietkate Жыл бұрын
About to shape mine... Wish me luck! Hoping breakfast ends up a hit tomorrow!
@ChainBaker Жыл бұрын
You can do it! 💪
@relaxingquietkate Жыл бұрын
It's now "tomorrow morning" and they're perfect and very forgiving, since my husband packed food on top of the tray in the fridge. 🤦♀️ Thank you for the end-of-video reminder to brew some coffee, too.
@ChainBaker Жыл бұрын
Awesome! I'm glad they turned out well 😁
@Rob_430 Жыл бұрын
Thanks for another great video. I recently discovered cold proofing. I mix, bulk ferment, shape the night before, into the fridge overnight, bake next morning. I now do this for not only rolls, but breads too. My large toaster oven has a ferment cycle, so speeds up the bulk fermentation.
@TheSwede04 Жыл бұрын
Thank you Once again!! Always Informative. Always Delicious!!
@ftswarbill 7 ай бұрын
You make it look to easy and too good. Thanks for the vid.
@Dracu1987 Жыл бұрын
Can't wait to try it, thanks! How about making a couche out of the baking sheet and placing them smooth side up into the fridge. The next day, just uncover and transfer them directly to the hot baking iron.
@ChainBaker Жыл бұрын
That could work! 😎
@Dracu1987 Жыл бұрын
@ChainBaker hopefully! Every time I use linen couches, I end up having flour everywhere...
@ChainBaker Жыл бұрын
Yeah that is definitely a problem. I always try to handle it as gently as possible 😅
@Dracu1987 Жыл бұрын
@@ChainBaker just tried it yesterday and the result was glorious💯. I also had a cheap adjustable baking tray laying around in my basement. One side is removable and I could use it as a paddle in the end, so it was really only a matter of taking the tray out of the fridge, removing one side of the tray, and sliding the ciabattas to the baking iron.
@Morbid1349 Жыл бұрын
Perfect, making this tonight! Cheers
@timmienorrie Жыл бұрын
Lovely stuff. 😀
@gary-qg4vs Жыл бұрын
I made these this morning and they were absolutely delicious - I was sceptical that something as low maintenance would be good, these were super good - Thank you Mr chain Baker
@rewolfer Жыл бұрын
This is what I’ve been waiting for!!!!!!! Thank you
@squidikka Жыл бұрын
Have you made pan de cristal before? It seems to be like ciabatta but 100% hydration and extremely light.
@ChainBaker Жыл бұрын
kzfaq.info/get/bejne/aN6bY9Z-vcmbfoU.html ✌️
@aussiefamilybudgetcooking Жыл бұрын
Tried this recipe twice and it is fantastic. Very little work. Very little cleaning up. Be sure to take them straight from the fridge to the oven. On my first batch I had them out while the oven was preheating and they ended up being a nightmare to pull off the towel. Love your work chainbaker 💪
@dylanwilliams4723 Жыл бұрын
Wonderful! Thank you for this
@nathanielswan909 Жыл бұрын
I appreciate your technique. There were several questions I had which you answered. I believe using the square tins to help contain the dough and trimming the edges was helpful as well. Back to the oven for try #3....Hopefully the third time is the charm
@jaimeoscarrojascabrera866 Жыл бұрын
Can't wait to try this! thanks for the recipe! I wonder how these would turn out if we used both cold methods (fermentation + proofing) 🤔might need a little more water to avoid drying it out too much. Anyhow, will definitely try this out!
@Artair86 Жыл бұрын
I personally like the method of just using two solid baking trays instead of steaming: preheat both and flip the second one upside down to cover the rolls like a clam shell. The steam coming out in the first minutes is trapped like in the iron skillet method and you don’t have to steam at all. Remove the second tray after 5 minutes. 😊
@minnoux Жыл бұрын
The texture looks brilliant, excellent tutorial….x
@deeznuts7686 Жыл бұрын
I made this yesterday. kneaded in stand mixer, stood for 45 mins then shaped and put in the fridge for about 15 hours. the final product was really good, but not quite as open crumb as I'm used to, not sure why. still very good to be able to have ciabatta for breakfast though, absolute game changer 💯💯🤘🔥❤
@ChainBaker Жыл бұрын
More breakfast bakes coming soon 😎
@nickpalombo3985 Жыл бұрын
I have learned so much from you. Thanks!
@ChainBaker Жыл бұрын
Cheers, Nick! ✌️😎
@daethar Жыл бұрын
Just had a breakfast with these and🍳. Sooo good 👍
@ChainBaker Жыл бұрын
😎
@Glance852 Жыл бұрын
I’m making this! Now! It’s looking good. So happy!
@Glance852 Жыл бұрын
I’m using Coup De Chance French bread flour. I added 5g more to it. Felt a tad sticky after mix. So will see. But again. Looking good
@ChainBaker Жыл бұрын
How was it? :)
@Glance852 Жыл бұрын
The bread is chewy. I didn’t shape it properly but will get some tools today. All in all it’s really fun and super easy to achieve W YOUR INSTRUCTIONS 😍
@Glance852 Жыл бұрын
Tried making this again….. cause just love ciabatta. Folded in some black sesame. It’s great. Love it! 🫶🏼
@vindicator54 2 ай бұрын
I use a poolish preferment that makes overnight. Next day I mix, develop gluten and bake. I like the deep flavor of the preferment.
@tarquinroode3994 Жыл бұрын
You have caused me a huge problem, today when I reached for my dough bowl...my wife looks ate me and says "Breakfast Ciabatta ??"and I wanted to make a different bread this is so popular in this house now!...I hold you responsible🤣🤣
@ChainBaker Жыл бұрын
😂👍
@nickshadow2622 Жыл бұрын
could you make hamburger buns with this? Most bun receipes are too dense for me, what do you think? Thanks!
@ChainBaker Жыл бұрын
Softest buns ever kzfaq.info/get/bejne/gpx9mNyF29-bd4U.html ✌️
@Bigninetynine 6 ай бұрын
Outstanding recipe. Great taste. Any advice on how to get it to be a little less chewy (for sandwiches)?
@ChainBaker 6 ай бұрын
Long fermentation is what makes it chewy. You can try and make them on the same day. But then they won't be ready for breakfast 😅
@darioferri520 Жыл бұрын
Comment to feed the algorithm. Great video!
@Vera-kh8zj Жыл бұрын
that looks yummy and easy. It also looks like I will not make it anytime soon due to lack of equipment.
@ChainBaker Жыл бұрын
Hopefully you can bake again soon 🤞
@georgepagakis9854 Жыл бұрын
I am sure you will agree with me. I have completely adapted the no knead method to all my mixes now. I will never do stretch and fold again. I do find with high hydration doughs. as I was making a Detroit a few weeks ago and I did no knead but instead of letting it rise for each fold I put it in the fridge for 15 minutes and then did the folds as you did in a previous video. I find that even with very high hydration its not sticky at all and the end result rocks. So why bother letting anything rise. Do the no knead in the fridge and then bulk ferment in fridge then degas and back in the fridge for proof :) The only thing I found is that if you put the dough in the oven and its to cold it will make big bubbles. But that's with pizza. I do final rise at room temp. I never did proof in the fridge and then bake, I don't think it would be easy to strerch a pizza dough that way. Anyways I have adapted your methods into my pizza making, although some things work for bread and maybe not so much for pizza but never the less. I love no knead and everything in the damn fridge after :) I guess when you degass the dough you can stretch the pizza and put it in the fridge for proofing :) Still not sure about how it will react in the oven if it comes out of the fridge into the oven. And no I will not try that LOL
@ChainBaker Жыл бұрын
We both love to simplify the process as much as possible😁And why not if it does not compromise the result! 😎
@georgepagakis9854 Жыл бұрын
@@ChainBaker Amen!
@droidcrasher Жыл бұрын
Took me 20 YEARS with Instant Yeast to FINALLY... Obtain those BIG AIR BUBBLES inside my Bread!!! 😆 It was trial and error all the way!!!! hahaha One Baker said not enough protein !!! (true! My white flour only has 6.5%, but that wasn't it!) Then someone said not enough hydration... So I added water! But that wasn't it! Then I noticed Ciabata bakers FOLDED their dough every 30 minutes! But I noticed it tore itself apart on the first fold...SO I let it rest 60 minutes before folding the FIRST fold and added something like 18oz of water to my 3.5 cups of white flour and VOILÀ!!! A decent size bubble for a 6.5 % protein content dough! 😁🥳🤩🥳
@Jeepy2-LoveToBake Жыл бұрын
Charlie, could I make six slightly smaller ciabatta rolls from one batch or is four the smallest you recommend?
@ChainBaker Жыл бұрын
Oh yes six will be fine. They won't be too small ;)
@Jeepy2-LoveToBake Жыл бұрын
@@ChainBaker Yay, I just measured out ingredients for a triple batch - will start the dough at lunchtime today
@philip6502 Жыл бұрын
@@Jeepy2-LoveToBake ARE THEY READY YET??? (Yes, I'm yelling. I'm a hungry child!) 😇
@Jeepy2-LoveToBake Жыл бұрын
@@philip6502 stop by my office cubicle tomorrow morning for freshly baked ciabatta 😉😍
@Jeepy2-LoveToBake Жыл бұрын
@@ChainBaker Okay, I prepped a triple batch, making 6 rolls per batch. Baked them a few hours ago - enjoying one at the office now. WOW!!! Slightly crispy crust with a wonderfully flavored fluffy interior. Photos have been posted on "Charlie's Baking Buddies".
@basspejs Жыл бұрын
your cold final proofing made baking more user friendly breakfast rolls were awesome and after 3 days they are still soft and yummy:) btw what do you think, isn't it help to leave ciabattas out for a while before refrigerating, like you said with breakfast rolls? they were divided after proofing but moving from one tray to another and then onto a towel could have knocked out some air. also, are you using rice flour? I found that mixing it with regular flour give better result in long cold proofing. There's been cases where even with a lot of wheat flour I couldn't get my bread out of the basket.
@ChainBaker Жыл бұрын
No need to leave them out any longer. They will puff up well anyway. If you move them carefully they will not deflate. They're not that fragile :) Rice flour can help for sure. But I have not yet had problems with regular flour.
@mararuth6533 Жыл бұрын
I love this recipe because it makes portions for a single person like myself. But, I was wondering if I can make two batches; and keep one dough batch in the fridge without going through the whole process of proofing? (Lack of space and utensils and I eat too much bread. I love this recipe for the taste also Yum 😋)
@ChainBaker Жыл бұрын
You can switch this to the cold bulk fermentation method. 1) kzfaq.info/get/bejne/rpNoiNJ2zNrYZGw.html 2) kzfaq.info/get/bejne/pLafmq6XuqzQmZ8.html ✌😎
@dizzy5303 Жыл бұрын
I really like the flavor of these, so much so I want to really perfect them, but I'm not getting them proofed right I think. They rise in the oven very fast but they each develop a large empty air pocket, with overstretched, broken gluten strands visible. What I know: -Weighed all ingredients -I used active dry yeast, dissolved for 10 minutes in the water at 43C. My kitchen was around 18C ambient and my dough initial temp was between 22 and 23C. -Resting times were followed carefully -My refrigerator maintains a temperature of about 3C -Baked straight from the fridge -My oven runs at correct temperature, however it is a 3/4 size oven and tends to cook things faster. These rolls get well browned after only 12-13 minutes. I'm wondering if lowering the temperature for a gentler bake makes sense. I'm new to this so I'm unsure what to do besides trial and error one variable at a time - does anything stick out to you? On a side note, the pockets are absolutely perfect for stuffing with egg, cheese and bacon, so I'm not exactly crying about it.. 😁
@ChainBaker Жыл бұрын
Perhaps they get slightly over proofed. Try and get them in the fridge sooner next time. I have had that happen too. And sometimes it happens to some rolls and not others in the same batch. I'm not 100% sure what the cause could be though.
@dizzy5303 Жыл бұрын
@@ChainBaker Okay, I will give that a try on the next batch. Thanks for the response!
@tk8364 Жыл бұрын
@@dizzy5303 I've had the same problem, I thought maybe overproofing as well or not developing enough gluten in the folding stages. If you have some success please let me know!
@deenyc1049 Жыл бұрын
So you can pop them in the oven directly from the fridge? No need to bring the dough to room temp?
@ChainBaker Жыл бұрын
No need to warm it up ✌️
@Kalisparo Жыл бұрын
Question: Why not do the final proofing on the baking sheet so you dont have to transfer it?
@ChainBaker Жыл бұрын
I like the surface that is created by the floured cloth. You can certainly proof them on paper to simplify the process ✌️
@Kalisparo Жыл бұрын
@@ChainBaker Ah, that makes perfect sense. Thank you for the reply and for the incredible work you are doing
@ArtU4All Жыл бұрын
@@ChainBaker That is the artist in you 😊
@ChainBaker Жыл бұрын
😁
@mad_incognito Жыл бұрын
I prefer Ciabatta with a crunchy crust. Would I need to bake them longer and/or hotter?
@ChainBaker Жыл бұрын
Bake them hotter. They will most likely take less time. Baking them at the same temperature for longer may make for a thicker crust.
@moussajoubi2574 Жыл бұрын
Hi , what if you need to make larger quantities of cold long fermentation of ciabatta bread ? Can you leave the dough at room temperature ?
@ChainBaker Жыл бұрын
You can make it on the same day and just ferment at room temperature. If you want to make more simply multiply all the ingredients.
@syedasimbashir Жыл бұрын
Amazing recipe and technique. Can the whole wheat flour be replaced with Barley Flour?
@ChainBaker Жыл бұрын
Barley flour has no gluten, so it would weaken this dough quite a bit. I would say try starting with a smaller amount and then increasing it.
@syedasimbashir Жыл бұрын
@@ChainBaker Thank you for your quick response & advice. I agree that Barley Flour ratio would have to be quite less. Will let you know how it turns out.
@erikoganbare6546 Жыл бұрын
We are in Japan, we enjoy numerous limitations, we don’t have a traditional oven, we can order wholemeal flour online but it will take a week to arrive, however we do have a good bread making machine & bags of white bread flour, we have an air fryer & a combination microwave/convection oven, how would you recommend we proceed to make ciabatta our favourite bread choice?
@ChainBaker Жыл бұрын
Skip the bread maker and just bake the ciabattas in the convection oven. That should do it 👍
@bannguyen5057 Жыл бұрын
It is soft bread
@ChainBaker Жыл бұрын
It sure is.
@markjarrett9400 Жыл бұрын
Great recipe. Will have Ciabatta for breakfast tomorrow. Next week I am planning to double up your cold proofed semolina bread and cook it in a tin. How does doubling up a recipe effect proofing, cooking time or temperature?
@ChainBaker Жыл бұрын
A larger dough can ferment more rapidly, so you can reduce the bulk fermentation time slightly just in case.
@davidvettori5271 Жыл бұрын
Love the video. Will definitely try this. After cold proofing, does the Joe need to come up to room temperature before baking? Also, what are your thoughts on the lamination fold method for this?
@ChainBaker Жыл бұрын
You can bake it right from the fridge. Lamination could work, but the dough may be too stiff for it. Give it a go and if it does not, then just stick to regular folds.
@kkgt6591 Жыл бұрын
Hey can you show us a recipe for whole wheat bread and any other whole grain breads.
@ChainBaker Жыл бұрын
There is a whole playlist of those on my channel 👍
@ArtU4All Жыл бұрын
Do you know how to search a channeled? “Videos” “Playlists”…
@jamkpa Жыл бұрын
I do have food grade lye, so what would be the ratio for that boil? Thanks.
@ChainBaker Жыл бұрын
I've never used it, so I can't say.
@doctorbakerEG Жыл бұрын
Considering rise percentage , how much in percentage 0:54 did ur dough rise during bulk! If I may ask. Thanks a million for all ur amazing informative videos ❤️
@ChainBaker Жыл бұрын
I usually wait for it to double in size during bulk. That is a good indicator for pretty much any dough.
@doctorbakerEG Жыл бұрын
@@ChainBaker thank u so much for your reply. Would you do the same with sourdough bakes? I mean wait until double before shaping etc !!
@ChainBaker Жыл бұрын
Definitely ✌️
@doctorbakerEG Жыл бұрын
@@ChainBaker I have been a padwan of yours for a year now , love all your videos and love the way you present baking. I wish one day I make a Chanel like yours for Arabic home bakers and mention that Charlie was one of my mentors 😄😄 thanks a lot brother and god bless you man.
@ChainBaker Жыл бұрын
🙏
@ixe89 Жыл бұрын
Yes, thank you Charlie! Definitely will be making these in the near future. Question Charlie, or anyone who might know, what's a good way to add lard to a high hydration dough? I normally make a lard bread recipe of about 60% hydration so adding the lard to it is very easy once I knead the initial dough for a while. But this time I decided to try increasing the hydration to 80% and the super sticky dough was very difficult to mix the lard in.
@ChainBaker Жыл бұрын
Yeah that would be tricky. I never really add fat to anything above 75% and that's a pizza anyway so it does not need to hold much shape 😅 the more water there is the harder it will be. Try starting with a lower hydration and workin your way up slowly.
@ixe89 Жыл бұрын
@@ChainBaker LOL that makes sense. I suppose my jump from 60% to 80% was quite drastic 😅 Thank you so much!
@kylejamesv Жыл бұрын
I followed the directions perfectly but my buns were very hollow. How do I prevent that?
@ChainBaker Жыл бұрын
Might have been a little over proofed. Try refrigerating it sooner next time.
@kylejamesv Жыл бұрын
@@ChainBaker love your channel. Your stuff is amazing. Thanks for the reply.
@terrywickham781 Жыл бұрын
Looks wonderful ;0)! What makes the holes in the bread, and also, do you bake for a living? Thanks ;0).
@ChainBaker Жыл бұрын
More water = bigger holes 😉 I am a chef 👨🍳
@terrywickham781 Жыл бұрын
Since we moved from a house into an apt. (temporarily) I have more time to bake breads, which hubby loves, but unfortunately has to also watch the carbs. Thanks chef Chain Baker, Virginia/Washington D.C. area, also aka, the Belly of the Beast, lol ;0).
@whatsthisabout6641 Жыл бұрын
Ingredients For the dough 230g (8.1oz) white bread flour 20g (0.7oz) whole wheat flour 5g (0.17oz) salt 2.5g (0.09oz) instant dry yeast or 3g (0.1oz) active dry yeast or 7.5g (0.26oz) fresh yeast 190g (6.7oz) water* The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration. If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough. Method In a large bowl combine the water, yeast, salt, and whole wheat flour. Mix well to dissolve the salt completely, hydrate the yeast, and to disperse the whole wheat flour in the water. Add the white bread flour and mix to a dough. *Desired dough temperature 24C -25C (75F - 77F). Cover and ferment for 15 minutes. Fold #1 Ferment for 15 minutes. Fold #2 Ferment for 15 minutes. Fold #3 Ferment for 45 minutes. Dust the dough generously with flour and invert it on a floured surface. Trim the edges and cut it into individual rolls. Place on a floured couche. Separate the rolls with the folds of the couche. Place the trimmed off pieces on each roll. Cover and leave to cold proof for 12 hours. Pre-heat the oven to 250C (482F) fan off. Invert the rolls on a piece of non-stick paper. Slide them in the oven and steam the chamber. Turn the temperature down to 230C (446F). Bake for 17 minutes. Leave to cool down slightly and enjoy! Saving written instructions for later.
@ChainBaker Жыл бұрын
👍
@whatsthisabout6641 Жыл бұрын
@@ChainBakerThank you for the great easy recipes. I have been binging on your videos. I have mixed dough yesterday and baked it today my family loooooved it. I doubled the batch and baked one with fan on and 1 batch fan off. The one with fan on gave a better rise and more of fluffy texture than the fan off. Thanks to you I had the idea of experimenting with my own oven. For this recipe I'll keep baking with fan on. I also added a little bit of brewers yeast for that extra punch of flavor.
@ChainBaker Жыл бұрын
Awesome! Experimentation is what it's all about 😎
@behjatnabeel4015 3 ай бұрын
should we bake them right after removing from the fridge or wait untill they comes to room temp plz guide. i am in half way process
@ChainBaker 3 ай бұрын
You can bake them right from the fridge.
@helenlai9418 Жыл бұрын
Do I have to let the cold-fermented dough return to room temperature before popping it into a preheated oven ?
@ChainBaker Жыл бұрын
Bake straight from the fridge 👍
@1234567895182 Жыл бұрын
I don't have much space in my fridge to store a tray like you did. Would the end result still be the same if I did a cold bulk ferment? Then divide/final proof on the day of baking?
@ChainBaker Жыл бұрын
You can definitely do that!
@1234567895182 Жыл бұрын
@@ChainBaker Perfect. Thanks!
@AliaAscends 5 ай бұрын
Hi, if I want to make this recipe in bulk, how long can the the Ciabatta dough last in the fridge?
@ChainBaker 5 ай бұрын
When cold proofing you don't have much wiggle room. If the dough is left for another half or a full day it may not bake up very well. If you want to extend fermentation time I'd suggest cold bulk fermentation.
@fayeliu2601 Жыл бұрын
Love ciabatta, my all time favorite, but haven’t had any luck to get it right yet..😐 Will try this one .. No need to let the dough warm up before baking? What’s fridge temperature? Mine is 40F, I usually let the dough sit out for 30 minutes…
@ChainBaker Жыл бұрын
No need to warm it up. My fridge is 41F, so pretty much the same ✌️
@fayeliu2601 Жыл бұрын
@@ChainBaker Great 👍🏻 Thank you 🙏🏻❤️
@vjgarozzo Жыл бұрын
This is a great video! Quick question... Is there a need to bring dough to room temp after cold proof before baking? Thanks again.
@ChainBaker Жыл бұрын
Not in this case. For a larger loaf it may be a good idea though.
@vjgarozzo Жыл бұрын
@@ChainBaker Thanks for the reply. Could this method be applied to final shaped baguettes?
@ChainBaker Жыл бұрын
Baguettes can be baked right from the fridge too.
@mararuth6533 Жыл бұрын
Do I have to use bread flour? I'm on limited income and I buy regular flour for dumplings and basic cooking. Maybe I should switch to bread flour and use that for dumplings and basic cooking..... Can I still make a white-wash with bread flour?
@ChainBaker Жыл бұрын
I use bread flour for everything. Personally, I think it's the most versatile flour. If you can afford it, then try and switch over and see how it goes. Otherwise, to make this ciabatta or other breads you can use all purpose flour if you lower the amount of liquid in the recipe 👍
@st8113 Жыл бұрын
Why do you prefer not to proof on the parchment directly? I'm sure you could put a similar crease in it, etc.
@ChainBaker Жыл бұрын
Because I like the stripy surface that is created by the floured cloth.
@marysebolduc7016 Жыл бұрын
If i want to replace the yeast by sourdough. How much should I use for this recipe ? Thanks ;)
@ChainBaker Жыл бұрын
I would preferment 15% of the total flour ✌️
@marysebolduc7016 Жыл бұрын
@@ChainBaker thank you 😊
@jonscot8393 Жыл бұрын
Which is the recipe for the BEST Ciabatta? regardless of prep.
@ChainBaker Жыл бұрын
For me it's this one so far kzfaq.info/get/bejne/gJxhrbCQ3K-8p30.html But you can certainly improve it a lot and there are much better ones out there ✌️
@timjames4317 10 ай бұрын
I made these yesterday and the came out hollow. No crumb. More like a Hot pocket lol. Any tips or changes to get a more developed crumb?
@ChainBaker 10 ай бұрын
They were either over or under proofed I'd say. If your dough and kitchen are warm them chill them sooner. If everything is a bit cool and the fridge is quite cold too, then perhaps chill them later.
@timjames4317 10 ай бұрын
@@ChainBaker I did have some minor ice development on the plastic wrap. Probably too cold. Thanks!!
@Roonitochka Жыл бұрын
Could I use wholemeal flour instead? Or half and half? Thanks
@ChainBaker Жыл бұрын
Yes. Increase the hydration though.
@Roonitochka Жыл бұрын
@@ChainBaker thank you! I watched your wholewheat ciabatta and wasn't sure whether you need to preferment just because it is wholewheat. Great to know it can be easier. I'm new to your channel
@matthewrace3532 Жыл бұрын
Probably a stupid question, but . . . can you do both cold fermentation AND cold proofing?
@ChainBaker Жыл бұрын
You could. But that would not be very practical imo 😅
@ThixWhix Жыл бұрын
perhaps making english muffin with this method?
@ChainBaker Жыл бұрын
Those are coming soon 😉
Жыл бұрын
how would you change the hydration if you don't use whole wheat flour?
@ChainBaker Жыл бұрын
Reduce by about 5%.
Жыл бұрын
@@ChainBaker thank you :) Have a very nice day, sir!
@nassimaferhat6852 Жыл бұрын
Beautiful, but itdoesn't work with me i think m'y fridge IS too cold.
@ChainBaker Жыл бұрын
You could try using more yeast or making the dough slightly warmer ✌️
@nassimaferhat6852 Жыл бұрын
@@ChainBaker thanks l'll try
@Dracu1987 Жыл бұрын
In most cases, the top shelf of the fridge is a bit warmer, you could try to place your dough in there. It's probably just 1°C difference, but it might be enough to keep the yeast awake
@nassimaferhat6852 Жыл бұрын
@@Dracu1987 thanks 👍
@chazzyhagen3024 Жыл бұрын
Mine turned out not so good at all 😢 just 1 big air cavity inside. Any thoughts where I went wrong?
@ChainBaker Жыл бұрын
They may have been over-proofed. Try shortening the fermentation time before the dough goes in the fridge. Or make the dough slightly cooler. Saying that, it is hard to tell without seeing it, so it may as well been under fermented. If the rolls look like they have not risen much, then flip them onto the baking paper and let them rise a bit longer before baking.
@Jeepy2-LoveToBake Жыл бұрын
I guess I'll be making a few batches of these tonight to bake fresh for the office in the morning!! YAY!! ChainBaker fans! If you haven't already, please share your bakes with family and friends and post photos on your social media channels and of course, don't forget to mention ChainBaker's YT channel and ask them to subscribe - we are now at 140K subscribers and continue to grow each week!!!! 🤩🤩🤩
@ChainBaker Жыл бұрын
I hope your colleagues know how lucky they are! 🤩
@Jeepy2-LoveToBake Жыл бұрын
@@ChainBaker 🤩
@superllama6051 Жыл бұрын
I have 2 questions. Do you have Jimmy Johns in the UK? Can you make a bread like their bread? I think the have stabilizers and other stuff in the dough along with a nice layer of mayo. I have looked for recipes but I can’t find one with that thin softish crust on the outside.
@feliciagaffney1998 Жыл бұрын
Is Jimmy Johns bread any different from any other sub roll? Like Subway? If you save your bread in plastic bags, the outside softens.
@ChainBaker Жыл бұрын
Never heard of it. The softest bread with a thin crust I can give you is this - kzfaq.info/get/bejne/gpx9mNyF29-bd4U.html 😉
@superllama6051 Жыл бұрын
@@feliciagaffney1998 I worked at subway and made their bread. (Takes it out the nigh before to defrost. Put in proofer then bake.) Jimmy johns bread seams denser with a crackly smooth outer crust and less pillowy. Their day old bread makes some great garlic bread. Subway does not have the crisp out side.
@feliciagaffney1998 Жыл бұрын
@@superllama6051 I just did a search for Jimmy Johns copycat bread. None of those recipes work? 🤷🏻♀️ I dunno. I rarely go out for subs, b/c I try to avoid excess bread carbs. And the reason I'm now making my own bread with spelt. So, the rare times I actually DO get a sub, I usually go to Subway. Lol. 🤷🏻♀️ I've had Firehouse a couple times in the last year, b/c I got free subs. Lol. My friend owns 2 Penn Stations, but think I've only gotten subs from her twice. I may have had a Quiznos once or twice. So, you work at Subway but prefer JJ subs? Why not change franchises?
@davidmcivor2761 Жыл бұрын
if you are manipulating dough in any way, stretching, twisting or folding this is kneading so quit the b/s!. nice recipe & video by the way.
@ChainBaker Жыл бұрын
What is no-knead bread then?
@danielsaezv Жыл бұрын
6:16 you should do a video about how you incorporate bread into bodybuilding 💪🏼😎😄… seriously though, fitness gurus are so anti bread!
@ChainBaker Жыл бұрын
Some bread will definitely not harm anyone, but eating a lot is not too good. I only eat bread twice a week.
@danielsaezv Жыл бұрын
@@ChainBaker Only twice?! Wow! Do you have any information about long or short fermentation in regards to gluten digestion and glycemic index? When I was in Italy they seemed to care a lot about it in pizza. But I just got the general idea. Thanks!
@ChainBaker Жыл бұрын
No clue 😅
@joaoweslley6383 Жыл бұрын
Then I'll try to remake a bread using the no-knead method and it will probably be this ciabatta.
@ChainBaker Жыл бұрын
Got bagels and English muffins coming soon too. All made the same way 😉
@joaoweslley6383 Жыл бұрын
@@ChainBaker 😃😃😃
@theinternal Жыл бұрын
7:12 the moment you realize the youtuber you've been following for dough/baking hints has just a crappy low level baking oven compared to yours and still all his baking comes out wayyy better than what you've ever made... 😐 (seriously, no bottom heat in this oven at all? 🤔)
@ChainBaker Жыл бұрын
None at all 😅 it is possible to bake great bread in most ovens probably 😉 and I know you can do it too!
@mr.pizzamarlon Жыл бұрын
You should a big huge bite. It'll be funny and give more dramatic effect. I'm going this method of gentle folding for my pizza 🍕 dough. In always trying to find a new technique to improve my pizza crust. I want big airy crumb but crunchy crust.
@Glance852 Жыл бұрын
Is there a better way to cover the dough instead of plastic wrap? Maybe just lay it in a container and cover it? Any tips for doing this folding method with 10x amount of the recipe? 😊🫶🏼
@ChainBaker Жыл бұрын
A deep tray covered with another tray would work well. The coil fold method is best for large batches. Lift the dough, let it hang down and roll it underneath itself. Repeat on all corners until tight.
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