How to cook ciabatta Videos

wait 450C or 450F? 450C looks like it is too hot... But the bread looks so delish! i am definitely trying it!

Hi Caitlin, great instructional! Admittedly, I haven't tried your method yet, but I'm gonna ask my question anyway. Whenever I make Ciabatta bread, I don't get the nice big air bubble texture that it's supposed to have. My bread more comes out as italian white bread rolls. Very soft and airy, but really fine texture. The crust also comes out nice, but way too thin and as the bread cools becomes kinda soft. Don't get me wrong, my bread is great but is sure as hell isn't Ciabatta. I've tried several different recipes and methods to the letter, but in never quite comes out right. Something wrong with my oven or something?? Any tips would be welcome. 

its a rip off? honey the shop owner needs to pay rent! pay staff! 4 bucks is cheap! 

What a cheapskate, moaning at the 4 bucks !, ok so throw in your time at minimum wage rate plus the cost of utilities and such you used then moan at how much your home made bread cost to make.

Hi, It looks like the real italian ciabatta :) However you should specify the amount of flour and water. 3 cups might be anything from 450g to 750g it all depends how big are your cups. Also i would like to ask you if it is possible to have the same result using an old generation gas oven that goes to max temperature 250 degree Thank you 

followed the recipe to the letter. you would not believe how wonderfull mine turned out . everyone has smiles from ear to ear. thank you thank you . i am very happy

These are great tips, but how do you transfer the dough from the kneading surface to the baking pan without ruining it?

i succeed after your video. Thx♥

Awesome! This is the best recipe for a faster ferment ciabatta I've seen. I've always used a 18-24 hour ferment and sometimes life gets in the way, between work, kids, and dogs, this makes it really nice for a faster ferment and baking day.

Hi Jennifer, I made the ciabatta today. Its almost all gone! Wow, how easy, how good! I used 450 grams of water I live in Florida if that helps anyone. Thank you for the tutorial.

Hi Jenn. I love your video, thanks. A question to help me clarify which way to measure, in light of the conversion. If you see this will you please clarify? I got these amounts in my conversion... 500 g = 5 US cups 450-490 g = 2 - 2 1/2 US c water 2 tsp yeast 15 g = just shy of 3 US tsp then on your web page I saw the recipe different. You did say it's a redux, is that the answer to the quantity changes? Thanks for your time to help clarify. I loved the video. 3 5/8 c flour 2 1/8 c water 2 tsp salt 1 tsp yeast

great video...dying to try a true ciabatta recipe but all the videos I've watched look very time consuming and complicated making much more bread than needed. Thanks to your video I will be giving this one a go! p.s....will an old navy bag work? lol Thanks Jennifer.

Hi Jennifer, Is there any reason for flipping it just before putting it on the rack? Is it to not have all the bubbles at the top - so, to even out the bubble distribution in the dough? or does it just help to make it look rustic? Best wishes from Germany, Mathias

Hi jennifer, I made your bread recipe it was amusing and tasty although my oven not go higher than 300 Celsius degree your video was so helpful for me and i like to ask you if you had any idea about making pizza dough by using the same technic and recipe

Hi jennifer, I like your video I just have one question if I had a hand mixer I do not have to make folding or stretching for the dough because you did not do it in your video.