No-Knead Rustic Ciabatta Bread at Home (Airy Holes Guaranteed) скачать в хорошем качестве

No-Knead Rustic Ciabatta Bread at Home (Airy Holes Guaranteed)

Stop buying frozen bread and start making fresh, authentic ciabatta at home! In this video, I'll show you my foolproof method for creating bakery-style ciabatta with a crispy crust and an incredibly airy, chewy interior. You'll be amazed at how simple it is to achieve those signature big holes with just a few simple ingredients and a clever no-knead technique. This is a step-by-step tutorial perfect for both beginners and experienced bakers looking to master this classic Italian bread. Whether you're making a sandwich, dipping it in olive oil, or simply enjoying it fresh from the oven, this recipe is a game-changer. If you want more beginner-friendly baking recipes, hit that subscribe button! 👇 Recipe for proofing active dry yeast: Ingredients: Yeast: 1 Tbsp (17g) active dry yeast Sugar: 1/2 Tbsp (8.5g) granulated sugar Water: 1 cup(220ml) lukewarm water (105–115°F) Warm the water. A water temperature that is too hot (above 130°F) will kill the yeast, and water that is too cold will not activate it properly. In a small bowl, add the active dry yeast and sugar Pour in the 1 cup (220ml) lukewarm water Stir it well until everything dissolves. Wait for the foam. Let the mixture stand undisturbed for 10 to 15 minutes. If the yeast is active, it will begin to bubble and form a frothy, foamy layer on the surface. Full Recipe: Ciabatta Bread Ingredients: 1) Flour: 3 cups (360g) bread flour 2) Salt: 1 tsp (6g) sea salt 3) Yeast: 1 cup proofed of 1 Tbsp active dry yeast 4) Optional: 1/2 Tbsp (8.5g) olive oil Instructions: 1) Activate Yeast: In a small bowl, combine warm water, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until foamy. 2) Combine: In a large bowl, add the flour, salt, and the foamy yeast mixture. Mix with a spoon or your hands until a shaggy dough forms, and no dry flour remains and then add olive oil and mix it well. 3) Stretch & Fold: Cover the bowl and let it rest for 30-40 minutes. Then, perform a set of stretch-and-folds, repeating every 30-40 minutes for a total of three times. 4) Proof Overnight: After the final fold, cover the dough and refrigerate for 8-12 hours, or until it's bubbly and has nearly doubled in size. 5) Shape: Turn the dough out onto a heavily floured surface. Gently stretch it into a 1-inch thick rectangle. Cut into loaves, and place on a parchment-lined baking sheet. 6) Bake: Preheat your oven to 500°F (2060°C) with a metal tray on the bottom rack. When ready to bake, add a cup of water or some ice cubes to the hot tray to create steam. 7) Lower temperature to 450°F (232°C) and bake for 30-25 minutes 8) Remove the metal tray and bake for another 20 minutes or until golden brown. 9) Cool: Let the ciabatta cool on a wire rack for at least 30 minutes before slicing to prevent a gummy texture. #Ciabatta #CiabattaBread #NoKneadBread #HomemadeBread #BakingTutorial #BreadMaking #EasyRecipes #ItalianBread #HomeBaking #BreadRecipe #ArtisanBread #FoolproofBaking #BakingFromScratch #FoodVideo #RecipeOfTheDay #Recipe #BakingTips #EasyRecipe #KitchenHacks #HomeBaker #easybaking #BreadTok #DIYFood