In 1993 I was asked to take over two bakeries my company owned. My background was culinary arts and I preferred working with other foods but took on the task. We flew out an Italian baker to show us how to make Italian breads, biscotti and other things. He told us what equipment to buy and shared many of his authentic recipes. This was before ciabatta was well known in America and pretty much unknown in Hawaii where I live. Although the above recipe achieves its goal with a slightly different path than the method we learned, the true technique and results are perfect. Lean dough, four ingredients only, very high hydration and long fermentation. The end product looks and sounds perfect. Big eyes (occhi I think is the Italian term he taught us.....large open bubbles in the cross section). Crusty with a hollow sound. We eventually were able to have a single baker make 1,100 loaves per day which we supplied our five restaurants. Only one way I will mention that will improve this recipe: Parbake. Freshly baked bread smells and tastes great but if it is still steaming it has not gone through a critical stage: Staling. Very freshly right-out-of-the oven bread is tempting but will quickly become doughy. Bake the ciabatta on a stone with heat from above and below if you have the means. Pull it from the oven 10 minutes BEFORE it is done and allow it to cool on a rack until completely cool. This allows the loaves to shed water. You can freeze the parbaked loaves or if you want them that day, fire up the oven and bake them for the additional 10 minutes until golden. This way you have a very freshly baked tasting bread that will have a bready texture, not a doughy texture.

С голоду помереть можно, пока хлеб будет готов! Четверо суток выпекать одну булочку!!!! Это невероятно!!!

너무 특이한 레시피네요~! 오랜기다림이 있겠지만 한번 만들어봐야겠어요....빵구우니 너무 먹음직스러워보이네요 레시피 감사합니다.

할 때마다 성공이에요. 사실 막상 따라해 보면 어렵지도 않고... 하다 보면 점점 익숙해져서 이틀에 한 번씩 만들고 있어요! 두 개 대신 네 개로 만들어도 작은 샌드위치 만들어 먹기 넘 좋아요. 레시피 정말 정말 감사합니다❤❤❤

An outstanding KZfaq instructional. Your videography, detailed visual instructions complemented with written notes emphasizing important points, and timeline make this one of the best bread baking channels on KZfaq. Thanks for taking the time to do this. You are appreciated.

우와...이건 정말 정성 그 잡채👍👍👍

제가 찾던 착한 빵이예요! 감사합니다 꼭 해서 성공해보고 싶습니다♡♡♡

So it only takes like three months to make this loaf of bread that’s amazing

Это сокращённый вариант рецепта. По правильному, начинать надо с Нового года, а подавать к наступающему😊! Приятного Аппетита🎉

Сколько танцев с бубном офигеть!

오랫동안 홈배이킹을 해왔어요. 제빵 레시피가 혁신적으로 많이 발전한 것을 유투브를 보며 느낍니다. 동영상 공유 플랫홈의 활성화로 전세계의 레시피가 공유되어 감사합니다.

와우, 치아바타가 이렇게 시간과 정성이 함께 하는 빵이었네요. 놀라워요. 감사하요❤❤

O processo é demorado, mas o resultado vejo que é muito bom!

Impressionada ❤ Amei a receita e a terapia😄 Gratidão por tanto empenho em chegar nesse resultado incrível e por compartilhar 🙏

우와 맛있겠다. 요즘 시간도 좀 있고 치아바타를 좋아해서 배워보려고 찾아들어왔는데 안되겠어요 그냥 사먹어야지. 먹을줄만 알았지 저렇게나 시간과 정성이 들어가는줄 몰랐네요.

만들어봐야지 하면서 몇번이나 영상만 보네요 ㅋㅋㅋ중독성있어요 ㅋㅋㅋ행복이 여기서 옵니다 ㅋㅋㅋㅋㅋㅋㅋ만들어서 샌드위치로 만든다음에 피크닉이나 가볼까 행복한 상상만 해봅니다😂

수제비 떠놓고 이틀동안 기다리려고요. ㅎ 치아바타가 매력적인 이유가 있었네요. 레시피감사~♡

Wow, that looks so exciting really good and crisp with lot of cells and crusty feel ,which I love. It is really your labour of love in it. It is showing all the way through the bread you have shared with us.

따라해 봤던 거 중에 제일 맛있었어요 감사합니다.!!!

세상에. 크로와상 말고도 이렇게나 손 많이 가는 빵이 또 있군요. 대박 😮😮😮

Very interesting recipe, thanks 🙏🏻. It takes a long time, but I’m sure it will taste delicious ❤

It looks doable and delicious. I will certainly give this recipe a try! And thank you for the captions in English! That helped a lot!

대박! 고생과 정성이 전부네요👍

진짜 치아바타 요새 빵중에 제일맛있는데 사먹어야겠어요!! 정성대박😂❤

That sandwich at the end looks perfect omg

The bread has a very crispy crust and a beautiful color, it looks delicious

엄마가 치아바타를 좋아해서 만들어드렸는데 완전 파는거랑 맛이 똑같다구 ㅠㅠ 좋아하시더라구요 근데 엄마 나 이거 두번은 못 만들어 좋은 레시피 감사합니다~

비밀은 아니어도 어차피 할 엄두가 안나서 오늘도 아름답게 완벽한 당신의 치아바타를 보며 군침을 흘린다

You're exceptionally good at making baking approachable - detailed, informative but casual in tone. Thanks.

Uma super, mega, excelente refeição 😋🇧🇷

Wow! I bet that smelled wonderful. Made a perfect ciabatta. Also, your sandwich looked very yummy.

Этот хлеб - искусство, он не для каждого. 🙏🏻, что поделились рецептом.

There's a lot of time, skill, and love in that bread! You deserved that sandwich for all your hard work! I want you to make me one.

This bread looks amazing!! That is only one problem it takes forever before you can eat it.😊☮️

Thank you so much for sharing this. I'm from South Africa, and I bake for Teniqua Treetops lodge and I struggle with ciabatta. I will definitely try this one.😄

ㅋㅋ전 포기 대단하시네요 🎉 빵 2쪽 2틀 30분 4번폴딩 냉장12~24시간 전 이것도 겨우익숙해져서 노력없는전 저극락빵은 죽기전까지 못먹을듯해요 영상보며 감동받고 눈호강했어요 감사합니다 ^^

Шедевр, это видимо настолько вкусно😋😋😋👍

Nossa, só de ver, fiquei com água na boca ❤❤

빵만들때 묵은반죽쓰면 맛있다던데 이렇게 하면 묵은반죽을 바로 만들어서 쓸수있군요 감사합니다

How amazing this whole process is...Proud to have watched the video ...I will try making it soon Thank you so much...😊😊

사먹을게요... 와 진짜 홈베이킹 관심 가지면서 빵이 왜 비싼지 새삼 느낀답니다... 진짜.... 와

Супер, идеально! Схожу-ка я в булочную у дома и куплю такую же чудесную чиабатту.))

Cansei só de assistir. Se vc diz que é bom, acredito. Parabéns pela paciência e por compartilhar. ❤

what a PHENOMENAL recipe and instructions. I loved it! Make sure you all mark LIKED On this one cause it is a winner.

The bread should be called bread of patience

This is a genius recipe, it uses many smart hacks and I love the idea to cover the dough in parchment during baking. Thank you, I will be trying your method asap!!!

oh without a doubt that bread looks absolutely beautiful can't wait to try it going to do it tomorrow

ok 확실히 알겠어! 일단 치아바나는 포기.. 모닝빵으로 이동~!

Невероятно.Восзитительно.Долго?Да.Но все зорошее требует цмения и терпения.Спасибо😊

Ufa! Fiquei exausta só de olhar, mas a perfeição no final compensou! Você foi show!

Now i know why ciabatta bread is expensive than regular bread. There is quite effort and time involved. Thank you for the video.

After so much time and work , you definitely deserve your reward.

우아~~ 요런 방법도 있다니요.. 역시ㅜ빵의 세계는❤

Obrigada pela receita ❤

Mi receta de ciabatta preferida,desde que la conocí.Gracias!😊

Muito bem elaborado, deu água na boca, vou tentar fazer, congratulações.

Три дня заморачивались, что бы испечь 300гр хлеба. 😊

That’s a long time of preparation of these two small loafs of bread which I’m sure you’re going to eat with in few minutes, because it looks delicious 😋

I've never heard of this method before! Must give it a try asap.

the magic you have created is truly amazing, keep it up!

와 치아바타가 이렇게 많은 정성이 들어가는 줄 몰랐네요 ㅠㅠㅠㅠ 단순한 발효빵인줄 알았는데요

Aunque parece una receta muy laboriosa, creo que vale la pena probarla. Dicen que lo bueno se hace esperar, no? Muchas gracias por compartir con nosotros la receta.😊

It looks great, must taste delicious. Thank you so much for sharing your technique, expertise and recipe. 🌿🌹🌿🤗

*저도 며칠 전 통밀로 치아바타를 만들었는데, 식탁일기님 빵은 기공이 엄청 큼직큼직하네요~만드는 이들의 반죽비율과 폴딩의 차이? 일 수도 있겠다 생각했습니다! 다양하고 예쁜 빵들 구경 잘하고 갑니다~화이팅☺*

Для тех, кто ест хлеб редко - это очень полезное и интересное видео. Меня не утомит иногда повозиться и выпечь такой долгий хлеб да под баночку хорошей красной икры или сёмги-малосол🥰 да с хорошим маслицемммм.... 😋 Устроить себе мини-праздник:)) Вообще холодная ферментация - замечательная штука. Не просто нафигачить белого хлебушка по-быстрому (как тут некоторые показывают и называют это багетом только потому что длинные).

Espectacular! Si comienzo ahora tendré mis pancitos para la semana que viene ! 😂

This looks excellent! I live in Thailand and the humidity is very high sometimes around 80% so when preparing the ingredients, do I need to use less water or just follow the recipe exactly? Looking forward to your response. Thank you!😊

Wow! Your bread looks so delicious, crispy on the outside and chewy on the inside. I can imagine the smell, so yummy.. too much work for me to bake it..

This is definitely “ciabatta perfection”. Thank you for sharing your secret !

Very crunchy 👍👌

Lleva tiempo hacerla, pero tiene que estar impresionantemente deliciosa, gracias, saludos y abrazos desde España 🇪🇸🇪🇸

Спасибо за рецепт 👍 отличная подача 👌 обязательно испеку🙌

식탁일기님 무반죽치아바타 레시피로만 여러번 만들어보다가, 이 영상의 레시피로는 처음 도전해봤어요. 발효 첫째날부터 막걸리 냄새가 나서 이게 맞나, 싶었지만 그래도 꾹 참고 48시간까지 기다렸다가 만들어봤어요!! 단시간에 만드는 치아바타랑은 확실히 차원이 다르네요.. 겉이 훨~~~~씬 빠삭하고 속은 진짜로 촉촉해요 기공도 ㅠㅠㅠㅠ 많이 나왔어요 ㅠㅠ 혹시 이 댓글을 보시게 된다면! 이제 기온이 많이 올라갈텐데 1. 여름에는 어떻게 20도를 유지하는지, 2. 두배로 만들때는 재료양만 두배로 늘려서 만들면 되는지 알려주시면 좋겠어요! 비밀레시피 알려주셔서 감사함니다❤

Какой интересный рецепт чиабаты.

제가 만든 치아바타는 무기로 사용해도 될 정도로 딱딱하던데 ㅠㅠ 이 레시피로 재도전 해볼게요!

진짜 맛있어보여요😊 혹시 올리브를 넣는다면 어느 단계쯤부터 넣어야될까요?

Самый невероятный и красивый рисунок чиабатты в разрезе, красотища! Я был неоднократно близок, но такого не было))) Зачет мастеру!

여기서 반전아닌 점: 알려줘도 못함

Oh great! Unusable bread that takes ten hours to make. Love the sounds effects.

와 진짜 이건 사먹을 수 밖에 없다

Жуть, сколько у вас терпения. Видимо это божественно!

In fact you make a poolish as a starter for your bread. Very clever and faster than a levain.

В такие моменты понимаешь какие молодцы ваши пекари за углом, пошел и купил за копейки 😂

Excelente receta de pan Chiabata, yo tengo una versión más corta, pero voy a empezar a hacerla de esta forma pues estoy segura de que el sabor será mucho mejor por el tiempo de fermentación extendido. Además los alveolos que se forman con tantos dobleces se ven hermosos❤. Gracias por publicar esto y ya mismo empiezo a hacerlo

Каждое утро на завтрак так делаю, быстро и вкусно.

Pareces (x las manos) una persona re joven Pero se ve que sos una artista en la cocina PERFECTA la ciabatta Éxitos 😊

That was the best Ciabatta bread I have ever eaten or made! Amazing!!! I made it into 4 rolls. It was so worth the effort and the wait time. Thank you!

Зачем вы раскрыли "такой секрет " ?????? Лучше бы , ещё 100 лет сохраняли в тайне !!!!😱

Excelente como lo hizo se ve riquisimo pero se que nadie lo haria como tu ,asi que me quedo con ganas de probarlo 😊

So beautiful,I love making bread and this is my next challenge thanks for the recipe

Your bread looks absolutely amazing! The crust is perfectly crispy and the inside looks so soft and fluffy 👌👌🤌😋😋😋

Я считаю что этот хлеб для людей которые едят один раз в неделю! нет вру в месяц! нее скорее всего в год!!!!

Beautiful bread.I’m baking bread now for the fifth time and I’m going to try your recipe.I love the sandwich.

Do Brasil São Paulo. Maravilhosa. Procuro há muito tempo esta receita. Grata

Боже, умопомрачительный рецепт, так захотелось хрустящей корочки. Надо всенепременно испечь!

Да если бы сказали, что только этот хлеб буду есть, не стал бы заморачиваться. Как нибудь без хлебушка проживу.

Muito boa sua receita, o pão ficou muito apetitoso. Vou fazer, obrigado pelo vídeo.

Как это вкусно! Настоящая чиабатта. Я слюной подавилась. Вы очень крутой повар.

Да, за это время семья просто сдохнет с голоду... Надо начинать готовить с полуночи, чтоб к завтраку был свежий хлеб...😜

Такие "танцы с бубном" ради двух булочек-это сильно.