Easy Sourdough Ciabatta Recipe | No commercial yeast | Foodgeek Baking
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3 жыл бұрынA wonderful sourdough ciabatta with a long cold ferment, lots of taste and an open crumb. No commercial yeast is used, only sourdough starter.
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#foodgeekrecipe #ciabatta #sourdoughbread
@personkid21 3 жыл бұрын
This is why I label Sune 'The Sensei of Sourdough'! I will be baking this in my new oven indeed!
@leimaniax Жыл бұрын
Loved your input, tips and tricks. Thank you Sune. 🙏🏼
@patricelaliberte4492 3 жыл бұрын
Doing it today! Thanks Sune!
@msmariasolis1 3 жыл бұрын
I've been waiting for this. Thank you!
@corteltube 3 жыл бұрын
Me too
@rpug2920 3 жыл бұрын
Just wanted to say thank you. Got the first ones out of the oven and the recipe worked beautifully. As a note I'm in northern New Mexico, USA at 5200'. Used King Arthur bread flour and did recipe as you set it up with no adjustment for elevation.
@joepschmobly 3 жыл бұрын
I love the videos! Keep up the good work!
@user-ey9bt7fs6n 3 жыл бұрын
Good looking Ciabatta!
@ujust8 Жыл бұрын
Best recipe. Turned out just like yours 😮Thank you!
@Foodgeek Жыл бұрын
Awesome ˂3
@corteltube 3 жыл бұрын
Oh yay..it is here...I saw the alert in my newsfeed on fb yesterday...now...I watch 👀 as my Gochujang bread is proofing in the fridge as we speak....
@ProstMahlzeitNZ 3 жыл бұрын
I made the Gochujang bread yesterday, supwr delicious!
@katekramer7679 3 жыл бұрын
Your sandwich suggestions look delicious! My perfect ciabatta sandwich is turkey with avocado, cucumber, watercress sprouts and Chipotle mayo.
@InuShiek 3 жыл бұрын
I recently had to toss my original sourdough starter in the trash, but my new one is looking very promising! I'm absolutely adding this recipe to my baking bucket list 😋
@corteltube 3 жыл бұрын
Absolutely marvelous as usual and what a great resource for us home bakers. ...😊😊 cheers🍷...roasted chicken with chipotle sauce, Cheese, tomatoes avocado, spinach, pepper and touch of dill.
@skepticalmom2948 3 жыл бұрын
OMG! I'm so hungry now, I have to go make some ciabatta.
@davidhill1220 6 ай бұрын
Ok! Ok! I just ate Now I’m starving after watching this! Patricia
@barriesimpson 3 жыл бұрын
Excellent Sune!
@Foodgeek 3 жыл бұрын
Thanks 😁
@ShadowVipers 3 жыл бұрын
Mmmmmm I can't wait to try it!!
@albertolorusso 3 жыл бұрын
Bravissimo! Una perfect ciabatta!!!
@Foodgeek 3 жыл бұрын
Thank you ❤️
@faytong4670 3 жыл бұрын
That’s great! No need to shape the dough, or use bannetons! Thanks 🙏 Sune!
@lva1021 Жыл бұрын
I need to not watch these videos when I’m hungry. Looks fantastic.
@Foodgeek Жыл бұрын
🤣 I know exactly what you mean 😁
@LozanoRic 3 жыл бұрын
Sune, TYVM , been waiting for this recipe for a while! Though my bread flour isn't as strong I will have to figure out what to do regarding that. I was surprised to see that the recipe makes 2 ciabattas, seems like they are big! Keep up the good work, and ROCK ON!
@robertrotenberg7759 3 жыл бұрын
Sune has a calculator for adding gluten fliur to strengthen a flour: foodgeek.dk/en/vital-wheat-gluten-calculator/ Now all you need to do is to find gluten flour. Bobs Red Mill makes the one I use.
@sheteg1 3 жыл бұрын
Omg looks awesome ! I’ve made all ur recipes. So this one up next. You never disappoint Sune. Thx 🙏 for sharing.
@myriammoquin2684 3 жыл бұрын
I agree. All his recipes have worked out for me!!
@suebattersby5452 Жыл бұрын
Great recipe. We had the ciabatta with a lamb burger with wild garlic and herbs, Greek yoghurt and feta sauce, sundried tomatoes and a green salad. Thank you Sune
@Foodgeek Жыл бұрын
Sounds delicious 🤤🤤 Wild garlic? Is that ransom? 😁
@suebattersby5452 Жыл бұрын
@@Foodgeek Yes
@alfontana6242 3 жыл бұрын
I have been making Ciabatta sourdough all this week using 80% hydration. I have noticed that the addition of pure olive oil gives the bread a soft inside and a longer shelf life as well. This morning I made myself a thin sliced steak sandwich it was delicious. Your videos make me hungry, especially this one, my mouth was watering, great job...
@Foodgeek 3 жыл бұрын
Wonderful to hear. Now I need a juicy ribeye 🥩😂
@bored_pyro 3 жыл бұрын
Looks delicious! I mist water right onto the bread itself which helps to keep the crust a little softer, but that's not necessarily everyone's thing. Also, the perfect Ciabatta contains butter and dipped in my soup :P
@neusazanon 3 жыл бұрын
Adorei!!!
@jillelaine770 3 жыл бұрын
Made this recipe today. Results look good, if a bit overdone: I'll bake a shorter time in the future. I divided the dough into six rolls, which worked out well, but perhaps contributed to their 'overdone' appearance. I baked on a well-heated pizza stone at 480F for 20 mins and about 8 mins at 390F. The dough was not too hard to handle! I was pleased how easy it was to cut up, and then move to the parchment paper...but, yes, I used lots of flour to keep it from sticking. I used Sune's Vital Wheat Gluten Calculator to get the desired 14% protein: love that tool! The crumb came out very holey, light, fluffy and extremely tasty! Thank you, Sune!
@jillelaine770 3 жыл бұрын
Second batch: lowered oil in recipe to 18 grams, used an old Hobart standmixer for the initial mixing & the coil folds, doubled the recipe to make a dozen rolls. Lowered initial oven temp to 470F and 2nd temp to 370F. Will freeze what doesn't get eaten today to see how they taste after being frozen. Really enjoying this recipe!
@trishwfulton6981 3 жыл бұрын
You always have such great music with your videos. Normally I find music distracting but not yours! Thanks for the special attention to pay to make your videos a joy to watch!
@SilkesWelt 3 жыл бұрын
Did you ever take "salata de vinette" on you bread! It´s a dream.... I don`t know how to say it in english but it brings the best of the bread out of the bread. 🌺
@Foodgeek 3 жыл бұрын
A search reveals it's an aubergine 'mayo' salad of sorts. Looks interesting 😋
@BH-no7sk 3 жыл бұрын
OK you're awesome at bread but THAT T-SHIRT IS AMAZING
@neemapatel5188 3 жыл бұрын
I followed your recipe and it came out really good. I am weekly baking sourdough bread using your recipe in Emile bread Loaf baker which I bought two of those to make two at the same time. My question is can I make ciabatta in this rectangular Emile bread loaf baker?
@alfthai 3 жыл бұрын
Idea for a test video: bassinage, does it make a difference?
@Foodgeek 3 жыл бұрын
Interesting 😁
@SeeNyuOG 3 жыл бұрын
This bread looks easier than any other Ive seen. No shaping, barely any folds.
@samclements8246 3 жыл бұрын
You accidentally wrote “lost of taste” instead of “lots of taste” in the description. Another great video, thanks for the content and your hard work! 🙂
@Foodgeek 3 жыл бұрын
Thanks. I'll fix it. I need a proof reader 😁
@katherinemaas6712 3 жыл бұрын
I don't eat ciabatta very often, but I have to admit your sandwiches got me salivating. Especially the "ludicrous amounts of bacon."
@Foodgeek 3 жыл бұрын
It was very good. My son loved the breakfast and chicken/avocado ones, me, I just love everything 😁
@katherinemaas6712 3 жыл бұрын
@@Foodgeek Mmmmmm. Food!
@ThatGuy-dj3qr 3 жыл бұрын
Thanks for the excellent guide to making sourdough ciabatta. I must say, these are the biggest ciabatta I have ever seen, evidenced by the fact that you had to cut them in half to make a sandwich. I think you could have quartered, rather than halved the dough.
@Foodgeek 3 жыл бұрын
They make a perfect ciabatta hoagy 😁 Actually the ciabatta we have in Denmark are like this when they are bread, or about quarter the size for a bun 😊
@annuello1 3 жыл бұрын
Sune have you ever used diastatic malt when making sour dough bread
@rariraro1 3 жыл бұрын
can v mix d dough in stand mixer
@rebelpaws4777 3 жыл бұрын
LOVE the “pew pew” shirt!
@Foodgeek 3 жыл бұрын
Yeah, it's awesome 😆
@VexChoccyMilk 3 жыл бұрын
You and I have different definitions regarding what a "ludicrous" amount of bacon is.
@Foodgeek 3 жыл бұрын
I need to not come off as a lunatic 🤣😂 You did notice the tattoo, right? 😁
@richardkuhn8115 2 жыл бұрын
Hi Sune. Really enjoy your videos, recipes & humor! I thought I followed this recipe & video, to the "T". When I worked on the flour, salt & starter, I added the olive oil, covered & waited an hour. Mixed in the oil & turned out on counter. Did a Bunch of slap & folds, but was not getting anywhere. I done that for 15 mins or more. Seems like the gluten strands just went to hell, when I added the oil, and the dough just run through my fingers. WHAT & WHERE did I go wrong? The starter was strong. Fed it for two days and caught it as it was at a peak of about 110% of it's original volume. Bread flour protein @ 14.2%. Blessings to you..
@Foodgeek 2 жыл бұрын
110% of it's original volume, so a growth of 10% or just above 2 times it's original size? :) I've never heard above this happening before. Did it happen right as you poured the oil in? Did you try to keep folding the dough until it came together?
@richardkuhn8115 2 жыл бұрын
@@Foodgeek Yes, the starter was active and doubled, plus a little. Yes, when I mixed the oil, the dough just fell to a slime. I beat on it for some time then, and rested it and slapped it around some more. Left it rest, then went through 4 coil folds, and slapped it in my bulk fermentation container, and kept it @ 88 deg until it rose about 25-20% and put it in the fridge. This afternoon, I took it out and divided it on my peel and into the over on a pizza stone. Baked, and you know what, Sune, they came out perfect. It pays to Never give up! Thanks Sune, for your guidance. Blessings!
@AndersSvensson_norrkoping 3 жыл бұрын
Perfect! I´m into ciabata :) If the flour is just 12% protein do you think it´s ok to add some gluten?
@angelikaradominska5512 3 жыл бұрын
I think that better is lower hydration 👍
@mattmallecoccio8378 2 жыл бұрын
Old world. 1982... Okay... Lol 😂
@sibelle1 2 жыл бұрын
Wish you had some more vegetarian recipes too.
@rpug2920 3 жыл бұрын
Thank you Sune! Question - on your videos you don't mention after the refrigeration if you allow it to come to room temperature? What is your procedure after refrigeration and prior to putting it in the oven? Thanks again!
@Foodgeek 3 жыл бұрын
Yank it out and flip it onto your floured counter. Cold dough is always easier to handle 😊
@rpug2920 3 жыл бұрын
@@Foodgeek Thank you Sune!!
@erik9073 3 жыл бұрын
No curry in remouladsåsen? As a swede I have always thought remouladsås had curry in it
@Foodgeek 3 жыл бұрын
I know it's common in homemade varieties but I don't think it has any place 😊
@alisonrichards800 3 жыл бұрын
Sune, the quantity of flour in the list of ingredients is 386 grams but in instructions is 368 grams, which I think is the correct number.
@Foodgeek 3 жыл бұрын
Thank you. I fixed it. I check these numbers 4 times and yet, it still fails sometimes 🙄
@katekramer7679 3 жыл бұрын
6:07 😂
@maureenperez9999 2 жыл бұрын
Thank you, Sune for these videos. I wanted to tell you that I just watched your spelt bread video because I am using some spelt in my breads once in awhile. But, the page where the recipe is...the link is dead. Comes up with one sentence "POIR" "Site Cannot be Found." It's not a big deal because bread is simple to write down as a recipe, just wanted you to know the link may not be viable any longer.
@patsfandc9014 3 жыл бұрын
Do you punch down the dough before putting it in the fridge?
@Foodgeek 3 жыл бұрын
No punching. Sourdough doesn't have as much strength as commercial yeast 😊
@michaelplaysbass 3 жыл бұрын
Damn, Sune, what is that Telecaster on the back wall? The neck looks like it's been played 10hrs a day every day for the last 50yrs haha. Oh, and yeah the ciabatta looks great, too
@Foodgeek 3 жыл бұрын
It's Customshop relic tele with a bigsby tremolo. It soundd so freaking awesome. Especially around the 12th fret 😁 Thanks. I was quite pleased with it 😊
@michaelplaysbass 3 жыл бұрын
Noice; Bigsby + Tele is a match made in heaven! Side note, if you ever need some bass tracks for jamming (or whatever purpose!) recorded remotely, let me know; I just got my "home studio" operational. Have made a couple recordings recently, which I've posted on my channel :D
@richardkuhn8115 2 жыл бұрын
I guess there is No way to salvage this? Just trash it? I have made Ciabatta before, with dry yeast and lots of sourdough loaves @ 75-85%, but this recipe beat me to death! Thanks.
@RL-rj2zy 2 жыл бұрын
why did you bake it without the pan?
@jbm8137 3 жыл бұрын
Any reason you aren’t baking this in the Challenger pan? Is it simply a matter of size?
@Foodgeek 3 жыл бұрын
I like that I can bake both at the same time 😊
@rontitus415 3 жыл бұрын
Is there a drawback to adding another 2 grams of salt?
@tonytenbreock8546 3 жыл бұрын
You mentioned frikadeller but didn't give us a recipe. My grandfather left laeso about 110 years ago. i know the word means a delicious meatball but don't know how to make it well. Please could you list a recipe? Tak tak.
@himanshuwilhelm5534 3 жыл бұрын
Have you made Sauerkraut before?
@Foodgeek 3 жыл бұрын
No, I made kimchi a number of times, but I guess german cuisine is probably more obvious for a Dane :) I
@bobhope9549 3 жыл бұрын
Barney McGrew, Cuthbert, Dibble and Grub
@RocRizzo 3 жыл бұрын
I like onions and olives baked right into my chibata. No need for anything but a little olive oil to dip it in. I do like your Italian sandwich that you made here. But her, what did you expect from a guy with my name?
@Foodgeek 3 жыл бұрын
Sound great with add-ins. I love olives myself, even though I am a Dane and should probably like boiled beats or something 🤣😂
@J-Loaf 2 жыл бұрын
Just tried this and like others i have found the dough is very loose - super 'soupy'. No chance to slap and fold, it just makes a puddle. Attempted to use 2 x scrapers, one in each hand, with little success. The dough is very uniform, but does not stay together. Coil folds also difficult, although the second set was perhaps better. Leaving to bulk now. The flour I'm using is Strong White Organic at 13.4%. Has the recipe changed from the original at all?
@HannoverMedia 3 жыл бұрын
Why are you always putting your dough into a separate bulking container instead of letting it grow in the bowl? Is it only to be able to see it better? Or also so it comes out on its own later?
@squizza 3 жыл бұрын
Because it only has 1 direction to grow (up) its easier to judge how much it has grown vs in a bowl where it will grow to the shape of the bowl and its harder to judge how much it has grown.
@Foodgeek 3 жыл бұрын
Squizza is right. Also that bowl is giant for my European fridge 🤣
@bikeyman1701 3 жыл бұрын
Would it be possible to lower the ciabatta into a cast iron pot?
@Foodgeek 3 жыл бұрын
I think you'd knock all the air out of it 😊
@Foodgeek 3 жыл бұрын
You could do it in a combo cooker like the Lodge 😊
@bikeyman1701 3 жыл бұрын
@@Foodgeek will definitely give this recipe a go! Thanks for your help 😁
@Foodgeek 3 жыл бұрын
Ride safe 😊
@mirandahoffman-giles9655 3 жыл бұрын
As an American I find it very interesting what Europeans think is a ludicrous amount of bacon. 😉
@bruceconway5196 3 жыл бұрын
Strange how people pronounce it "tumeric" (TOO-MA-RICK) when it's "turmeric" (TER-MA-RICK). 😀 Beautiful ciabatta bread. ✔
@silvanheer4593 3 жыл бұрын
He there, I have a problem with my sourdough it has an acid cover, is there anything to do to get it strong again? I missed feeding it for a few days, because I was too stressed. 🙈 Any help is appreciated
@Foodgeek 3 жыл бұрын
The acid (or alcohol as it is) is just a sign your starter needs to be fed. Don't stress. Just feed it 😊
@silvanheer4593 3 жыл бұрын
@@Foodgeek the problem is it doesn't grow at all, I already feed it for two days and here is almost no rise and acid two
@silvanheer4593 3 жыл бұрын
@@Foodgeek I appreciate your help and I love your videos 🙏👍 big thumbs up 👍
@Foodgeek 3 жыл бұрын
Has it grown before or it is a new starter?
@silvanheer4593 3 жыл бұрын
@@Foodgeek yes, it did I have it already for more than 6 months
@klaskristian1 3 жыл бұрын
Isnt chiabatta a yeasted bread in tradition. You always bake with sourdough, it would be more intresting to see you make a poolish dough as a change?
@lennibenson7428 3 жыл бұрын
I am making a poolish ciabatta today myself.
@pablosergioherrerahernande6742 3 жыл бұрын
🍅❓
@Foodgeek 3 жыл бұрын
The tomatoes in Denmark are only about 2 months of the year. They are red, but unripe.
@pablosergioherrerahernande6742 3 жыл бұрын
@@Foodgeek In my country there are two seasons, rainy and even rainier, so we enjoy tomatoes all year round. The food that we do not produce is imported by the government, sometimes even the food that we produce as well. That speaks very well of the agricultural policies of Denmark and very bad of my country 😭 Your videos teach me a lot, not only the obvious but also what lies behind it. Thank you Mr. Sune !!!
@yumedan 2 жыл бұрын
Ludicrous amounts of bacon 😂😂😂🤣🤣🤣🤤🤤🤤🤤
@AlexandruSavin 3 жыл бұрын
No temperance can protect you from this video!
@fenris8477 3 жыл бұрын
For gods sake brush off the extra flour after its baked lol
@robertbrewer2190 3 жыл бұрын
A couple of taps and it falls off! Yummy
@JackTheAwesomeKnot 6 ай бұрын
you really cant tell me that is ciabatta, the crumb is really way too tight.......
@kevinu.k.7042 3 жыл бұрын
As always a great video of A1 baking. But, gosh - You've gone U.S. style protein and fat overkill. Your choice, but have you not read about their massive health issues stemming from that sort of food? Not complaining, just blinking in astonishment.
@Foodgeek 3 жыл бұрын
It's all about moderation. Don't ciabatta for every meal 😊
@jpaxonreyes 3 жыл бұрын
No, can you link us to your source comparing UK and US mortality rates for this sort of food?
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