How to Make No-Knead Ciabatta Bread – Amazing Italian Bread
by admin on Feb.04, 2010, under How to
Visit foodwishes.com, to get the ingredients, and watch over 200 free video recipes! Leave me a comment there. If you have questions, ask on the website. Thanks!!
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February 4th, 2010 on 12:19 pm
Okay, tried this recipe and compared it to my regular ciabatta requiring a biga (starter). The no knead is more bland in flavor. Definitely easier to make than regular kneaded ciabatta.
February 4th, 2010 on 12:38 pm
Thanks for the video. Great commentary.
February 4th, 2010 on 1:02 pm
ooh, I have all the ingredients. Sounds great, I’ll be making it at 3:00 today.
February 4th, 2010 on 1:32 pm
gyptax, please let us know how your bread turned out. Thanks.
February 4th, 2010 on 1:38 pm
im just about to bake. i hope its goodZ!!
February 4th, 2010 on 2:02 pm
@danzio56
Looks like we had the same idea at the same time. I started mine last night as well.
February 4th, 2010 on 2:57 pm
I started a batch tonight, will bake tomorrow afternoon. Looks great! I love the end of the video, he actually spreads butter on the warm bread….what a great idea. Whoda’ thunk it.
February 4th, 2010 on 3:22 pm
I have been making the bread for about 3 months now and it is great. the only thing I changed since I started ,is using 1/2 teaspoon of yeast.
this is a great video and very easy to follow.
I make a loaf every other day …
I don’t have to drive an hour to The Bronx any more for good bread…
February 4th, 2010 on 4:10 pm
I need to learn patience anyway so I’m gonna give this a try today!
TFS!
February 4th, 2010 on 4:48 pm
yummmy!!! Well done, nice video, warm voice!
February 4th, 2010 on 4:52 pm
oh ye he has a pleasant voice. he speaks nice and steady and explains everything clearly. oh and he can bake too. yes that bread is delicious but it is Georgian bread which we have been making long before Italy even existed.
February 4th, 2010 on 5:51 pm
We call it “codo’, which means elbow in Spanish.
February 4th, 2010 on 6:28 pm
5 stars
February 4th, 2010 on 7:26 pm
Great video! Thank you.
I was wondering if the No-Knead Bread can be made into a long loaf baked uncovered without having to utilize a covered Dutch Oven.
Yesterday, I bought my Dutch Oven and plan on making the bread the common way. Soon, I will try the Italian way.
Best to all.
February 4th, 2010 on 7:37 pm
Yummy, I like it.
February 4th, 2010 on 7:57 pm
not so much the ingredients themselves but the timings which yield the characteristic open, bubbly crumb
February 4th, 2010 on 8:33 pm
Hi,
i don’t think so, i’ve never heard of it.
real italian bakeries are very rare here, though italy is so close to germany…
foreign style bread is usually made and sold by german bakers…and in german bakerys!
take care!
Joe from Germany
February 4th, 2010 on 8:34 pm
This bread is fantastic although I added a few tsps of good olive oil which made it a bit easier to handle (was sticking to glad wrap) also added to the already great flavor.
February 4th, 2010 on 9:02 pm
Tried this last week for the first time. Taste was good and good crust, but it didn’t rise very much.
Usually I make a “boule”–same recipe in a small dutch oven, and it rises okay, I think because it’s contained so has nowhere to go but up.
This shape is easier to use for sandwiches etc, so would like to get it right. Not sure what the problem was.
February 4th, 2010 on 9:27 pm
Do you have panera bread in Germany Joe
February 4th, 2010 on 9:51 pm
I don’t think you’ve tried REAL italian bread.
February 4th, 2010 on 10:44 pm
did it never happend, dough got fat again. 65 degrees is heat of oven man,
February 4th, 2010 on 11:12 pm
Its not Italian Bread, its more Ciabatta like, which has a hard outer crust and soft inside dough.
February 4th, 2010 on 11:53 pm
I used active yeast not the quick active yeast, and it worked just like chef john and this video.
Well I made the bread for XMAS diner and it turned out delicious and as good as any bread I have eaten, I wouldn’t call it a Italian Bread as the outside crust is very hard and most italian breads I have eaten have soft outer crusts. As for this bread, its delicious, I love the freshness of the dough. Nothing is better than fresh baked dough. I will make this bread over and over again its easy!
February 5th, 2010 on 12:29 am
Maybe, but im not a fat illusional moron like you, and I dont try to teach things i dont know shit about. If you like to play movie star on youtube, please do so, but fuck my face and dont try to teach me about bread.