So I've been selling 48-50+ 800 ish gram loaves a week, Wednesday and Friday since mid November. I sold bread at a farmers market before I became a father about 15 years ago. I've been a full time stay at home dad for 3 years. I haven't been able to work due to depression/ptsd. I'm making a little over $1000 a month gross on 3 sourdough products. This is hugely due to watching your videos and being re-inspired to bake. My bread sells out within a few hours usually and people pre-order their loaves from the local deli that does smoked meats of all varieties on birch wood fire and hickory chips. I have no idea how to say thank you for sharing such immense knowledge. I'm gonna buy a hoodie too but legitimately thank you. People love my bread, my son loaves everything about the whole scenario. He's 8. Huge love from Canada.

Master class charges a ton of money and here’s John just giving away wisdom for free. I don’t even bake with sourdough but John has been BY FAR the best most impactful resource as I’ve improved my bread baking.

Loved this video. I am a 75 year old man, that loves to bake sourdough, and this video is SO interesting! What a interesting and dedicated young man. (Whatever your name is.) I just found this channels this day. This is so Cool! You can feel the dedication and love in his telling of his story. Thank you very much, sir!

Am I crazy or is John's constant explanations of proof bread better than anything that Marvel is putting out on Disney plus right now

Mate, I do ciabatta every day, and we work with bakery yeast, so we don't realty have that time to make it that even. If someone complains, we simply say it is hand made. It happens. 40 ciabatta should take us 10 min max to cut and place in the trays. But to be honest, it's quite pleasant to see you being able to make with that level of perfection. Take care! Thx for sharing yours experiences! Edit: if you use parchment paper underneath, you do not need semolina flour. Edit 2: next week I will sent you, via Instagram DM, a picture of mine. But we cut them after the final proof, straight to the oven. And the roller pin doesn't get even close to it!

You really do hold yourself to a high standard, especially in light of the fact that you are catering to people who don't value the same final product! That bread looks scrumptious and I would be thrilled to have a sandwich made with this ciabatta everyday.

I love this guy he has a great way of teaching and story telling and his passion is infectious so nice to see such a great small business doing the right thing in every aspect hats off to you and your family & team 5⭐⭐⭐⭐⭐

as an italian professional sourdough baker usually i love to watch your recepies ,and try to emulate them to the best of my abilities, but this time i think you still have a lot to change, you dont rolll out ciabatta dough (NEVER) and it is a travesty seeing them baked in the rotor oven, we always bake them on the stone- oven it makes a world of difference. in my bakery we make the dough and let it rest a whole day before forming them and letting them leaven again. im not criticising you im sure theyre still delicious. Edit: i only saw now that this is an experiment, sorry haha

My favourite channel on KZfaq, I love your passion and knowledge and how humble you are

im all in for these 2 hour videos, i watch them while making bread in my micro bakery, thanks a lot!

What a gifted teacher John is. It’s like he articulates every thought that goes into his process. So educational! I think this is the 4th time I’ve watched this and since I have grown as a baker since the first time, I keep learning new details that I missed in my inexperience before. Thank you John!

Oh my god who's gonna watch a 2 hour video?? I will of course. Just want to say that you insipre me so much, in every aspect, not just bread baking (which I am huge fan now).

the little smile and way he said he opened the oven to show us "im doing it for you guys, I just wanted you to see" 🥺

I love watching you wax philosophical and make bread at the same time. This is heaven. Plus, you admit fear of the Ciabatta. I could watch this every day. Thank you 🙏.

Hi John, as part of the stretching process try dimpling the surface with your finger tips to even out the fermentation gas bubbles. This technique is similar to the way you would dimple foccacia before baking

Thank you!!! My husband & I suffered for so long with gas & bloating, I thought we were gluten intolerant! Accidentally discovered that the very first batch of sourdough I made, we didn't get upset stomach!!! We have a hard time dealing with commercial yeast!!! Now I have done donuts, biscuits, waffles & pancakes & we are happy!!! You are the FIRST person to describe a similar reaction to commercial yeast!!!

Can't believe i watched a 2hr video on KZfaq but I couldn't turn it off. Thanks for the info! As a home baker that bakes for friends this helped me think about baking on a larger scale 🤔. Thank you for sharing all this info!!

Love watching in the background that butter get flattened 😍

Dude. I can listen to you and your philosophy of bread and the whole process for hours. Unfortunately sometimes it's on in the background with my kiddos running around but it's very insightful. Thank you for sharing. I'm in Cali but my friend moved to Gilbert and he and his wife love your breads. ✌🏼

This did not feel like 2 hour. I love this way too much.

I am not a master baker or anything even close but I have done lots and lots of Ciabatta. I found that I finally scaled my recipes to fit on a full size sheet pan after bulk fermenting and folding. It took some scaling to get a perfect fit but, I turn it out on a floured full sheet pan, let it relax and then work it to the pan. I get a fixed size sheet of dough and my rolling pin is longer than the pan is wide in both directions so evening out the sheet is pretty easy and surprisingly, I do not get much reflex out of the dough at all when it's finally cut.

You deserve so much more views, your channel is truly incredible. You should definitely come to France, we need you there !

I just have been watching this while doing some catching up on stuff on the computer! It just realized this is a 2hr video and it’s ¾ over! It just flows away and I never noticed the Osage of time! Like every video you and your team make, it’s immersive! You’ve become my next door neighbour and I live in Manitoba! (Yup, the Italians bought their flour at a special price after the war from Manitoba.)

Some of the better t.v to watch today.I love this channel.

Wow the amount of love,dedication and knowledge that goes into one of his loaves is so heartwarming . His passion shows and I hope he reaches “his “ nirvana which is his perfect loaf.

John, you have to start monetizing your channel!! I don't think there is a single person who has watched one of your videos and would be unhappy if you did. There are plenty of people who probably aren't in a position to donate to your gofundme campaign but would love to contribute in some form. Watching a couple of adds during your videos would give them that opportunity .

This is by far the best site about making sourdough.I started 1 year ago with baking and i can always learn new things on your site.Keep up the good work .

Thank you for helping me power through staying up through the night to finish this deadline I'm coming up against. These baking videos are the perfect concentration fuel.

I love how confident his grasp of a topic is, regardless if it's baking related or not. Incredible individual. Almost feels like its a loss for him to be baking bread.... almost.

John, I love your commentary of when how and when in detail extremely there is so much to learn. I just love the way you go about jumping topics how to do what not to do. You are the foundation in schooling people like me that love sourdough I am extremely thankful that I found you on KZfaq. I watch you all the time and I will continue to watch, God bless see you next time😊

This is one the most amazing video you have ever posted. It's technical, romantic and personal. Thanks for sharing that. With regard to the Ciabatta itself, how about removing oil altogether? Ciabatta in Italy is actually made without oil in the most of the bakeries. I'm not sure what percentage oil is in your formula, but in such an high idration dough it might interfere with gluten structure (especially if added at an early stage) and also increase the costs of your product unnecessarily. Also, I recommend you check out the formula by Piergiorgio Giorilli, the father of modern baking in Italy. He uses a 100% biga dough, which I understand is away from your sourdough approach but might still give you some interesting results. If you are interested in it, I'd be happy to share a translation of its recipe from one of its books. Keep up the good work, and please keep sharing beautiful videos like this one!

I’m not sure what miracle brought me to your channel, but I’m grateful! 2 hrs passed in the blink of an eye. Can hardly wait to get back to AZ so I can order your bread!

Really enjoyed this video! Classic Proof video. What I really liked is your openness about your own learning curve as a professional artisan baker.

This video is very inspiring as always. I do not know if I will ever try selling products on any type of scale but I appreciate you sharing this process. I am almost exactly 1 year from the time I began experimenting with my first sourdough starter. There has been a lot of improvement from my first loaf and my cinnamon rolls are requested by coworkers often. Thanks for the continued inspiration. If I ever find myself in your area I will for sure purchase your products. Thanks again.

Congratulations tp more than 100k subscribers in less than ONE year!!! All the best from 🇩🇪!!!

I make ciabatta for myself regularly and I love it but now thanks to you I know it will be even better. Thanks!

It’s so nice watching a guy who is so into what he’s all about - it’s his thing.

Your videos are a treaty on bread making/ how to be one step ahead of variables that keep changing. There is even a philosophical quality to them. They are a clear testimony that the mystery existing in all things (like in bread making) is not achievable by any rule but can only be glimpsed by making those things to their full extent (errors included); and also that, communicating that same mystery (in this case, to us) cannot be done directly but only by dissecting down to the tiniest of details that very process of making. These videos join both movements in one single effort. Good job!

LOVE this channel. Thinking hmm, 2 hours is a long time. 2 hours later, can't wait for more videos.

Hi I also self taught myself to make bread starting with ciabatta bread in a wood fired brick oven I made my self, I made my bread at my organic free holding and sold our organic bread and vegetables here in Gibraltar, at the time I used mainly fresh bakers yeast and all organic flours milled locally in Spain. But only played with sourdough, (now I have sort of retired and only make around 10 sourdough breads by hand a couple of times a week, although orders keep going up!) as far as ciabatta is concerned I would make the Bigga the night before, no autolyse, then the next day add the remaining flour water oil yeast and salt, with very cold water and mix slow to incorporate the mix but then at least ten minutes on high speed, the dough needs to be slapping against the side of the mixer! The more you can work your dough the better, this would then ferment till doubled in size, be tipped out by inverting the container on the table with flour and semolina mix but it would hold its shape, then be cut slightly stretched and placed on the tray and left to proof for 15 minutes only! slid onto the peel and straight on the stone to bake for around 30 minutes, I use olive oil with strong intensity, (a darker oil,) it gives the flavour that is needed, The true recipe as I understand uses 00 flour or pasta flour as it's also known, it's not that high in gluten but very fine milled, we didn't have that option, as we only bought local organic ingredients with 100km, I would like to make ciabatta again but without a stand mixer its not going to be worth while, I think if I made an 80% hydration sourdough with a higher percentage of starter I can basically get the same results, so that's the direction I'm going in, I'll let you know how I get on.😊 I added this edit the next day, in the realisation that the reason I started on the ciabatta was due to the fact I didn't have a mixer! and have somehow got confused with our baguette mix. I will be doing an 80% hydration mix and including a higher starter percentage.

Ok. Now THIS is a Ciabatta masterclass. Thanks a lot!

Loved your pause before checking out crumb,felt your small let down. Each bake is a lesson, thanks for taking us along for the ride

there are many ways to arrive at the right end result but when somebody so perfectly documents and relays their methods and experiences to others as concisely and fully their video then it makes theirs the best way and you sir have achieved the best way i've seen to make sourdough ciabatta in video format to date, so much so there is a ton of info ppl can carry over to baking in general if they watch this several times with the intent to learn

This was a wonderful video. Best two hours I have spent outside my own bakery in a long time! I live just down the street from Central Milling and use a couple of their flours for my pound cakes. They are a great company. And yes, I also spent a whole year perfecting my pound cake recipes! It was so worth it!

I groaned when I saw your latest video was 2 hours knowing I would have to watch. As always it was worth the time.

Congrats on 100k! You absolutely deserve it! Wish I can eat one of your loafs one day

I am a newbie on sourdough, (the right way). I am getting used to working with a wetter dough. Each loaf is better than the last. Thanks for sharing your wisdom and knowledge!

John, For open structure pass on your rolling pin leveling. I would also space out the finish doughs on the sheet pans.Lastly raise the temp to 550F.Great channel. Keep up the mission.

Hi John, As a home baker for many years now I just discovered your channel one week ago and ever since enjoying tutorials from you (and your team) and the detailed explanations opening up my mind for issues I could not resolve or clarify myself when preparing and scoring dough and/or baking. Thank you so much for that. As you ask in this ciabata test tutorial for tips and tricks given the time it was posted I guess you already gathered a load of good advise and suggestions . Nevertheless I would like to share with you my version/recepi. Little tip with ciabata always think "less is more"! Last but not least, the signature of a good ciabata s/b (somewhat) irregular as the italian word "ciabata" means "slipper". All the best and stay safe Eileene (Netherlands) ❤🧡💛💚💙💜 Ciabata Flour 1 kg 100% Water 800ml 80% Dry yeast 1/2 teaspoon = 1 g = 1% (4 g fresh), sourdough starter ?g Salt 20g 2% Olive oil 60 ml*= 55.2 g* Your autolyse method Mix water and flower and autolyse for at least 1 hour and add levain and salt as by your preference. Or My method Mix everything except the olive oil. Autolyse 1-4 hrs rT 3-5x stretch and fold 20' min bench rest Add olive oil and again 3-5x stretch and fold 20' min bench rest Place the dough o/n in the refrigerator. Next day remove from refrigerator and let stand at rT for 1 hour Place the dough on an oiled plate and let it rest for 3 min. Spread carefully with oiled hands 30 min proof 30C and 30% humidity uncovered Fold with floured hands in 3 ( tour simple) Sprinkle plenty of semolina or flour on another plate Place the dough on top and sprinkle generously with semolina 30' proof 30C and 30% humidity uncovered Invert the plate over onto a floured counter Divide into (equal 😉) pieces and place dough pieces on a baking tray and let rise for another 20 ' at rT or 30 C Preheat oven to maximum Bake at 180C 16' or until nicely browned Let cool on a rack * Olive oil has a specific gravity of 0.92 g/cm3. That means that 100ml of olive oil would weigh 92 grams. 10ml of olive oil therefore weighs 9.2 grams.

I'm so happy with this post. My son doesn't have coeliakie but fermented dough helps him so much!!

Hi Guys, love your channel and your videos, i have taken so many tips from you and my bread in our micro bakery has gone from good to epic! Ciabatta has always been my crux bread, one day good one day bad. I agree with a comment below, never to roll the dough, instead of rolling the dough i gently massage it on the table into the square I need and then portion from that. I find by being as gentle with the dough as possible and not disturbing the bubble structure I get the open crumb you were looking for. Also bake them on the stone!!! I also mix and ferment out the fridge for about 5 hours and then about 10 hours in the bucket in the fridge.Keep up the video’s!!

Wow...the logistics of this scale of Baking is an art within itself...gooness.

I really like your videos. It's a pleasure to watch you at work and learn about your bakery. I like to bake sourdough ciabatta and our Italian friend really likes them. First of all, the name Ciabatta means "slipper" because of its shape. Your shaping of the dough is extremely time-consuming and takes away the typical rustic look and looseness of the crumb from the ciabatta. The ciabatta should be shaped by weight - similar to your sourdoughbread. My recipe is: 400 grams of flour (type 550), 300 grams of water (75% hydration), 20 grams of olive oil, 8 grams of sea salt, 90 grams of leaven. I make an autolysis dough with 260 grams of water and the flour. Let this rest for 30 minutes. Then I add the sourdough, salt and oil to the dough, knead it in the machine, add the rest of the water. After the window test I do 4 rounds of stretch and fold every 30 minutes, then let the dough rest for 2 hours and then put it in the refrigerator for overnight proof. In the morning I take the dough out, pull it into a square on a surface floured with (rye flour) and fold the dough. I let this dough pillow rest for 10 minutes and divide it into two pieces. I take the dough piece in both hands, pull it gently to a "slipper" and let it rise for 30 minutes. Then it is baked on a very hot pizza stone with steam (20 minutes), then 20 minutes without steam. You can also shape the pieces smaller (like rolls), but always shape them loosely. Greetings from southern Germany - Bettina

I am only a home baker, but as an another comment mentions, never roll out your dough! Appart from that, here in Spain (or in Italy too as far as I know) it is typically done with a 12-16h biga (activated with yeast or instead, about 1% of sourdough). Hope this helps!

We have a home bakery (two ovens) in Monterey, California, with a number of retail outlets carrying our "Monterey Sourdough". Making around 65 loaves a day. So much of what you say rings so true to me. We were 7 days a week for a few years. Recently, after having established our brand Pure Bake as an honest artisan bread, and after customers calling our bread "legendary", we finally cut back to 5 days a week, then to 4 days a week. A hit to the income but a big boost to mental and physical health. We still work 4 day a week for the boss, our sourdough, but now have a little more time for gardening or napping! Expanding, as you did, to a real kitchen not in the home, remains a real option. We know we could double our 7 day a week volume. It's just a matter of do we want to make the move. Thanks for your very informative, and thoughtful, videos!

Haha! Ciabatta was the very first thing I learned to bake (cook even) just because I liked it so much. It was a bit of a challenge but I really feel I learned so much from it so quickly that it really gave me a head start when I started expanding my horizons a bit. Low hydration doughs were such a breeze. This was only 4 months ago and it totally made me fall in love with bread baking so much I'm soon starting my first job in the field! I still make ciabatta multiple times a week

YOU ARE A VERY HUMBLE PERSON THAT MAKE YOU AND INCREDIBLE TEACHER, I'M LEARNING FROM YOU TO BE RESILIANCE WITH MY NEW BAKERY BUSINESS LIKE YOU, WITH ZERO EXPERIENCE. GOD BLESS YOU.

Your explanation of this process really is outstanding. Thanks.

The way you speak is hypnotic, i'm learning bread making and i'm just listening to you speak all day while I work, you could start a cult and you would have a following on billions :D Thank you very much for all your knowledge sharing.

Hey! This is my process, Of course there are similarities, but I hope something here helps.... I make a 12 hour poolish (100% hydration) with 40% of the flour (I guess for you that could be having Henrietta be that 40% of the flour), then do an autolyse for 20 minutes with the rest (total is an 80% hydration). Heat the oven to 500˚F with steam. I only incorporate things and then do more of a squeezing of the dough as a way to mix it. At the end of each folding period (every 40 min), spread it out by poking it with my wet finger tips, as far far to the corners of the container as it will go. I spritz it a few times after right after I've cut it into it's separate loaves, before that final proof, and spritz again just before putting it into the oven (baking temp of 428˚F). And then I try not to eat it right away.

One thing that I struggle the most with working as a baker right now is that I work for a pretty large company, we produce about 8/9k pieces of bread everyday, so you can't really spend much time on each dough that you make to make it as good as you can because of time limitations. It functions more like a factory rather than a bakery and the people that work here are more concerned about leaving as early as possible than following the process of each dough with the care that it requieres. Hopefully one day I can shift to a real bakery like yours! Thank you for these videos! :)

I can't thank you enough for this presentation! You've inserted so many tips on everything from starters, mixers, scaling, tools, ovens, proofers, flours, and even how you all share your workspaces, and you've done it in a way that shares your frustrations and successes in such a humble way. Keep teaching us! I tried making ciabatta rolls (yeasted) months ago and ran away scared after the first go round. I was wondering if we could replace our commercially produced product for use in our cafe's breakfast sandwiches because of the inconsistent sizing and inferior crumb and flavor, but it could never have been cost efficient at our level of production. Recently, with a little more research, and a lot more patience, I tried again. By the third batch, the handling is improving, the dough is better, and the shapes are more consistent. I knew there had to be a video out there that showed production on a commercial scale and thankfully I stumbled on this one. Using the tips you've shared, we'll be taking our sourdough starter, Josh, on a new journey this week. Thanks again- so so much!

Congrats on 100k subscribers. I've been following this channel from the start and it really helped me get more into baking, I started making Soudough Loafs this winter and they are already turning out beautiful. This channel has given me alot of tips and a better understanding of baking overall much love from Sweden

Ive been on a sourdough misson for a couple of years now & youre vids are the best ive come across...keep them up.

Better than any blockbuster motion picture. Even longer than one. Leave it to John. Two thumbs up on this Ciabatta movie!!

I wish you were near me! I grew up living directly across the street from a local Polish bakery. Mmmm. They baked bread at night. It was so yummy smelling we couldnt sleep. Drove my dad nuts. And the birthday cakes. O my! Miss that house.

I have been watching you make bread for 2 hours. Love it it's very soothing.

John I don’t give a dam about making bread but I wash I could ear everything you demonstrated every day. Thanks for your dedication to your craft.

You are an excellent teacher and speaker. I find your explanations so helpful and I enjoy seeing the start to finish process.

I love your channel and videos and I know this may sound a little cruel or unfair but I was seriously considering working towards starting a micro sourdough bakery but after your comments, and they are very fair, I have choose not to. I am very happy that you are honest about your business and how hard it can be and you have probably saved me thousands of hours and dollars at something that although I may be a passion for me, I am not strong enough to give my personal life too. I didn't take your comments as negative but on the contrary, very valuable. I will continue to watch your videos and be be a happy home baker. Your journey has been very inspirational.

Love watching your journey in the baking creative .I used to work in artisan bakeries and loved it .Miss it dearly !

Omg This is a Real Master Class, you are amazing i spend 2 hours of My Life watching, well done Son.... you are Great... Thank u, and hello from West Palm Beach Florida... / Costa Rica ..

That is so wonderful!! I love teaching bread making but haven't made any sourdough recipes!! Thank you for your showing us your skill!! :) Bonita

I don't know about the traditional process, but I would ditch the rolling pin to preserve nice bubbles. If it makes the sizes considerably inconsistent, just sell by weight. You can give average price of one roll on the label, but weigh for exact amount.

I am a french baker since 20 years , I follow your channel and I learned a lot watching your video In order to get a honey crumb structure for the ciabatta, you should try an italian technique called BIGA It is a kind of prefermented dough. I used that technique when i worked in montreal and melbourne.that technique works pretty well for high gluten flour. In France i am using a T55 or a T65 and it works as well. American flour are known to be very strong For that recipe the best is to use a flour that has between 11 % and 12.5 % of gluten. Higher gluten content ends up with bread that does not devellop in the oven (even if you use an autolyse to get a better extensibility) In order to produce a ciabatta with an open structure, it also requires an hagberg index between 350 and 400 second. if the hagberg is too low it will break down the dough too much. to keep a nice crumb , proofing time should be short and at hight temperature ( 35 degrees celcuis). Be aware, the dough relax a lot at 35 degrees, leave enough gap between each pieces. Adding olive oil in the bassinage water (added at the end of the mixing) will help to get a nice open structure ( it helps having a good coalesence) Visit that website, there are some explanation about what a BIGA is and how to implement it in your daily routine : bakerpedia.com/processes/biga/ I can recommand you to look at an ancien sourdough technique that called "respectus panis", there are several books translated in english. It is an interetting technique that only use 5 grams of liquid sourdough per Kg of flour + hot base température : 80 degrees celcuis) + very long bulk fermentation between 16 and 20 degrees). Louis volle (head baker of tartine bakery in sanfransico ) is the ambassador of the respectus panis for the US Hope it will be usefull for your experiment.

I absolutely love your videos thank you. I’ve had digestive and intestinal problems I mean not little problems, but big problems for most of my life. I now just turned 60 and just before my birthday I ended up in the hospital it was so bad. Now every single thing I eat that has any wheat in it whatsoever from bread to waffles is sourdough overnight ferment. It is one of the things I’ve had to do that has really changed my life and I love doing it so it’s a win-win😃. I try to stay away from processed packaged foods anyway and now I absolutely have to. Two of my favorite things to make are sourdough biscuits and sourdough pasta oh and let’s not forget my sourdough banana bread which is fermenting now 😁. I want to try now to make overnight Fermented Ciabatta bread. So of course I’m watching your video first😍. Thanks for making these amazing videos where we really learn so much and have things explain to us in ways that there’s never been before. Great job only wish I lived closer to you to come into your shop and buy some of yours too🤗👏🏼👏🏼👏🏼

Totally enjoying this video on so many different levels .

I personally loved your way of teaching, those little nuisances of bread making & baking felt very important advices that one can give, learned a lot from your video, do's & don't as well, yes the ciabatta outcome was not as expected, it came with very little alveoli with uneven distribution, but that's part & parcel of the experiment which you attempted, still got to say that it was one of the most satisfying learning experience from a KZfaq videos. Thanks a lot for uploading this gem of a knowledge.

Be glad you have the mixer

Hello I am a bread baker from NJ. I lived and worked in NYC . When I worked at Sullivan Street Bakery (Jim Lacey) we didn’t touch the Ciabatta too much. It was a hybrid ( SD and Yeast). We just shaped it by cutting ( without weighing) and knocking some of the air out. Like a squeeze. Cutting long ways and pinching the size with forefinger and thumb.

I am just learning and just a home baker but have learned soo much from this channel

Big thanks for sharing so transparently your experience! About ciabatta generally it is known that the first fermentation phase is the main one and that the second rise it is more a relaxation phase. In a sourdough ciabatta things work the same : you should get a better bulk fermation, even if that means to reduce your sourdough starter for a longer fermentation before the cold retard proofing. That means that the second rise, before baking, would be shorter and it also means you need to work with smaller batches of dough in order to deflate and manipulate less the dough in your dividing process.

I had the exact same problems when I started my own small bakery, I gave up on Ciabatta for over a year now. Every time I would make it the final crumb structure would NEVER be consistent! I did however get my best results from turning my dough onto a well floured table, cutting into desired shape without expelling any gasses that were built up. I would place them onto my wooden peels with lots of semolina and bake immediately in an oven at 250oc with lots of steam. I love your videos and seeing your progression, I can relate to a lot of your problems as I have gone through the same issues just on a much smaller scale. Thanks for all your content. Let me know if you would like any photos of my Ciabatta processes as it might be something you can get an idea from? 👍

Thank you for your video and all the valuable information you are so willing to give us - bread shouldn’t be a bad thing - the gluten allergy epidemic is puzzling and for many, true artisan bread can be the answer for many people but so few people are aware of the differences. So sad.

Thanks so much for all the info and cool tips and tricks. I am busy perfecting sour dough rolls for my food truck. The crust is my biggest issue for the reasons you discussed. Overall ive used so many of your lessons, The biggest one being staying calm and confident in sticky situations:) Bout to try honey on one of my rested buns, peace out

Hi Jonathan, Italian fan here! First of all the bread looks great, just wanted to say that ciabatta means slipper in italian and that comes from the shape, which is more rectangular than yours, you don't find square ciabatte very often here. Other than that, much love and good look with all of your amazing new projects!

I just want to say I've baked brioche I've baked sourdough I've also baked ancient grain bread with no flour and lots of nuts and flax seed. However TO THE 54 HATERS ON THIS VIDEO COMING FROM A HUGE FAN YOU SHOULD TAKE YOUR THUMBS DOWN AND TRASH IT RESPECTFULLY DISRESPECTFULLY. DUE TO THE FACT THAT THIS CHANNEL LET ALONE THIS VIDEO IS SUPER CALMING SUPER INFORMATIVE AND SUPER ENTICING. NOW BACK TO MORE HAPPY THOUGHTS THANKS TO THIS VIDEO I WILL BE BAKING MY FIRST CIABATTA BREAD AT 6AM IN MY HOME DIRECTLY IN THE BRONX OF NYC !! SO KEEP UP THE FANTASTIC WORK FROM YOUR FERMENTED FAN .... OH I ALSO GOT MY BLACK CLASSIC PROOF PEEL HOODIE AND I WORE IT TODAY OUTSIDE INTO THE CRAZY NYC RAINY WEATHER 6/14/2021. LOVE YA GUYS LOADS LUV YA MUCHO MANGO !!!!!!!!!!!! TOODLES

HI I'm an electrician - you can also look in to a single to three phase inverter - basically converts single phase to DC then inverters it to 3 phases (the current on the single phase will roughly be 3 time higher than the 3 phase output.) otherwise get 3 phases installed in your house - less kit to maintain and go wrong.

Just an amazing video! No wonder ciabatta is expensive - I had no idea. You are so generous in sharing your talent and knowledge and quest to get a product up to your high standards. Wish I could try some... Good luck in your new home. 🙏🏻🐾🦘👍 I loved what you said about bread/flour/GF-bread, especially as half my family are Coeliacs so really can't eat gluten, but so many others who have issues with (white) bread probably do so on account of how it is made and the general industrial processes employed - and that just doesn't go for bread - if you saw the manufacturing processes employed in making your easy meals, I don't think you'd be so keen to devour! Keep on baking - you're on to a winner!

idk this kind of channel exist! i'm here to learn a lot 📝 subscribed!

Crust is what makes good bread go to the god like level! If you can get a hold of norwegian brown goat cheese, its a 10/10 ontop of honey on fresh warm bread

Hi Jon. First of all, I'm a fan of yours. Your videos and journey in the sourdough baking is inspiring and enviable. I'm not a professional baker but I am baking sourdough for the last 7 years. To be honest, I also had a small experience in a bakery of a friend just offering a hand of help for a month or so. Well, speaking of ciabatta. I also like this kind of bread and I have tried many different blends of flour and hydrations. I found the one that works best to be a water content of 78-85% and a blend of high gluten flour of 50-60% leaving the rest to AP flour (around 11.5% protein) and maybe a small amount (3-5%) of whole grain. Yes ciabatta needs a high protein flour mostly due to the high water amount but at the same time needs a flour that will give this custardy crumb that a very strong flour can't produce. Messing too much with dough doesn't favor open crumb and I saw in your video that you touched dough for a very long time even with rolling pin involved which is -allow me to say- a very bad choice. I know it's difficult to cut and scale such kind of dough and make an almost identical size and weight but ciabatta is a free form bread. The concept is to cut through the mass of dough trying to be as more precise you can but not overdoing it. Use smaller containers and batches of dough or use less dough in the same container. That way you take advantage of the shape of the container so you won't have to stretch and shape the dough on the bench. At the same time, the dough height and volume will be closer to what you want to achieve so with the minimum amount of stretching/touching on the dough you will get the desired size. Also try this. Give more time to bulk fermentation inside the container and following my earlier remarks (not messing a lot with dough) spent less time to final proofing. I think the key here is to keep as much of the bulk fermentation gases you can inside the dough during cutting and shaping. This will definitely give you a more open crumb. And as a final remark, using high temperature the first 10-15 minutes is recommended but afterwards, you have either to switch temperature down (around 210C) or cutting down baking time so you won't remove a lot of hydration from the dough. Lastly, I heard you saying in the video "8 seconds of steam". I think this is a lot for this kind of bread. Try 4 seconds instead.

This was an incredibly interesting video! I learned so much. I ended up here through auto video and am glad I did. Thank you

We love you ,guys ,for incredible work and great example!!

Oh! And I love your show! You have taught me so much! I am so glad I came across it today. You are awesome! Thank you!🌟🙉🌟🙃🌟🙂!

Thank you on a new education on ciabatta bread, I love to eat it but I would never think to create it. I’m new a baking bread but love handling the dough.

It was a movie about one man's love/hate relationship with ciabatta. Fantastic and now I want a sandwich.

Great information ℹ️ about how to do things right & why 😊❤👍🏼👍🏼👍🏼

I'm a huge fan of John Kirkwood's recipe, the paddle attachment gives a beautiful crumb structure to the final dough

No two doughs are the same , uniformality is a high degree of patience, without panic. Not for the faint hearted.