📖 Find the written recipe in the link below the video. 🥨 Get early access to videos ⤵ kzread.info/dron/zSKbqj9Z042HuJTQI9V8ug.htmljoin 🌾 Buy me a bag of flour ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/ 🍞 Visit my friends at ⤵ www.breadbakingathome.com/

Wow, it's been a while since I first watched and subscribed! 215K subs!? I knew this channel was going to pop off! Congrats!

@ChainBaker

24 күн бұрын

Cheers for sticking around 😎

I usually stay away from high hydration dough, but I think I'll give this a try. Thank you for the video.

@NockaMama

5 күн бұрын

Why do you stay away from them? I’m new to bread making and am curious.

I’ve been baking Ciabatta buns using your original recipe. Always enjoyed baking and eating them. The only thing I didn’t like was the flour on my counter. I was pleased when you showed this method for the Ciabatta’s. I tried the 94% hydration with reasonable success. The flavour was definitely there and no flour everywhere. The only thing I didn’t like was handling the dough for the final proof. I adjusted the hydration to 84% and that made a world of difference! Much easier to handle the dough and no mess. The crumb was fantastic and the flavour was great! Now my preferred method for Ciabatta!

Oh the sandwich possibilities

I just love your experiments. Especially cold fermentation. For me the 94% will be my choice of hydration. Thanks a lot for the video.

Thank you going to give this a try, the chilling in the fridge is a game changer. Keep up the this great work you are an amazing instructor.I am 74 and with co vid started baking sourdough love the whole process of the bread baking , learning about flours etc. I really enjoy the challenge of high hydration and working to the sweet spot of taste and texture.

@ChainBaker

8 күн бұрын

That is great to hear. Happy baking! 😎

Magnificent method. I'll do this for my next bake. Thanks 👍

@Jeepy2-LoveToBake

Ай бұрын

Hi Kevin! Me too 😍 - will prep dough today for a quick bake tomorrow.

i enjoy your quest to simplify and demystify baking.

This was quite an interesting and educational video/project, making both hydration level doughs and comparing the dough (texture, handling) and the baked results (crumb, crust). Either way, both were fun to make and lovely to eat. 🤩 Many thanks to Charlie for continuing to share these educational/comparison videos. Charlie has 215K subscribers YAY!! - please share your bakes with family, friends and colleagues and share photos on your social media channels (including links to Charlie's YT) and ask your followers to subscribe to his channel. His fabulous videos have helped many of us become better bakers - let's all do we can to get to 300K subscribers by the end of the year. Remember, It only takes "ONE" post to go viral..... Go "Team ChainBaker"! 📣📣📣

@pat.l.h.2730

24 күн бұрын

I agree he should have a million subscribers unfortunately he does not show up when doing a search for bread.

@Jeepy2-LoveToBake

23 күн бұрын

@@pat.l.h.2730 Hmm - is there a setting or meta data/keywords that can be updated to help with that search result? He shows up in all of my searches, but that is probably because I only follow two channels on YT?

This looks like something I can actually do. 😄 Thanks! 🥰

Nice one, Charlie. A variation on a theme. Grade: 110% 👍

@ChainBaker

24 күн бұрын

😁

these are the types of breads that got me into baking in the first place. and your channel is where I first learned to make them!

This'll be my weekend bake

I love high hydration! great comparison

Lovely, simply lovely! I will prep both loaves today to bake tomorrow.

Thx for doing this, filming it and sharing it with us.

Beautiful crumb and love the simple technique Charlie

I like high hydration bread, so I basically do a hybrid version of this (sorta). I keep my dough at about 75-80% which allows a few stretch and folds without too much drama. I get a lot of strength and a nice open crumb 👍🏽

I’m definitely trying this tomorrow.

Wow what a beautiful Crumb!

I haven't done a cold bulk ferment in a while. Time to get back to it with this one. I'm having good success with the high hydration breads. I did a baking class for the church ladies recently making pan de cristal. Impressive if I do say so myself. They are still going on and on about it. Keep the recipes coming! You are making me look good! 😁😁

You're a genius ❤

@ChainBaker

24 күн бұрын

I just love baking 😄

@JeffO-

24 күн бұрын

Thank you for spelling you're correctly. It's a rarity nowadays.

Timing is perfect. I was just having trouble getting a good crumb on my ciabatta

I have become a chain watcher of your channel. Your are such a pleasure to watch🏆 I also enjoy your structured approach to bread making. Are you by any chance a scientist? Thanks!

@ChainBaker

24 күн бұрын

I'm just a humble chef. Cheers ✌️😎

@M-a-k-o

24 күн бұрын

@@ChainBaker I've just corrected my dyslexia, but you are cool enough to decipher it. A chef? Wow❣

Love it!

I have seen where chefs make Ciabatta and its super crispy. What they forget to tell you is that when you have so much hydration it will never be crispy. But because of so much water if you reheat the ciabatta then it will get crispy for a sandwich What I like about you is that you do it right and there are no hidden agendas. There is no way a dough that has so much hydration will ever have the crispiness one would think. I think there should be a video on how hydration and oven heat affect the final product for the principals of baking. My experience, more water less crispiness, less water more crispy but it really also has to do with the amount of time and temperature of the oven. Just a thought for a future principals of baking. We pretty much busted all the other myths. this is still pending. :)

@M-a-k-o

24 күн бұрын

I guess you haven't tasted a 75% hydration French baguette. Loads of crispiness and a lovely ear😉👂

@SuperDavidEF

24 күн бұрын

The way to get a super crispy crust with a high hydration dough is to raise the oven temperature higher. I'd bet that with this ciabatta at 110% hydration, you could go as high as your oven is capable of. In the US, that's usually 500F, but mine goes as high as 550F. Don't forget to shorten the baking time though, because at higher temperatures, it won't take quite as long.

@canastraroyal

24 күн бұрын

Bruh... 75% is dry ​@@M-a-k-o

@emersonherrmann6106

24 күн бұрын

I would argue that a crispy crust is usually achieved by a steamy oven.

@M-a-k-o

24 күн бұрын

@@canastraroyal Ha, ha😂This discussion reminds me of another one where people argue that the Habanero is a mild chili and Carolina Reaper is the real deal😉

The dough prep (folding) reminds me of 'The Bertinet method'

Baked this Sunday afternoon - much less effort involved with the shaping with a unique result. Prepped in Saturday to allow for a 24-hr cold bulk ferment to bake on Sunday. Besides the hydration aspect, the simplified dough shaping method was interesting, but it seemed to work (albeit there was none of the characteristic flour/wrinkles as you normally see in ciabatta). The most noticeable difference was the dough (or “batter” as Charlie called it), as expected, the 110% hydration was wetter and a bit more difficult to handle. The interior crumb of both loaves were quite similar. While the exterior had a nice crisp to it, I did wrap them up in plastic wrap resulting in a much softer crust - you could actually roll it up just as Charlie did in the video. I did try the bread - very moist with a slight bite to the softened crust and a lovely flavor. This was an interesting comparison bake. Photos have been posted (94% - #333), (110% - #334) Thanks for sharing this recipe, Charlie! 👍

Great idea, extraordinary crumbs but I would use minimal amount of oil to prevent to much flattening of the dough..

7:00 this is why my super wet spelt loaves were working 2yrs ago. The spelt I get locally seems to absorb differently than whatever "regular" brand spelt is used in most recipes. I finally got spelt from Amazon that seems to work closer to modern wheat. But virtually all my loaves in 2022 were a ton stickier than they were supposed to be... but they all turned out. I finally stopped worrying about the fact that my dough was too wet. Lol

I'd love to see a ciabatta high hydration recipe using fresh milled flour!

I will try to make a pizza with this technique

@SuperDavidEF

24 күн бұрын

For pizza with a very high hydration, bake at the highest temperature your oven is capable of, not just the temperature Charlie used in this recipe. Also, you should probably pre-heat the oven longer so that your pizza stone or baking steel gets completely heat-soaked. Then, bake for a shorter time, because of the higher heat. Baking at higher temperature will give you a crispier crust.

@macswanton9622

24 күн бұрын

@@SuperDavidEF I have a half-sized convection oven with an accurate 500f max temp, and a 1/2inch thick stone, and a cast iron flat giddle/skillet. I'll take your crucial advice; the half-size will shorten the pre heat. Thanks!

Thank you! Very informative and helpful instructions. I think i will stay with the lower hydration. I usually make focaccia bread at 80% hydration but will try this recipie next. Have you ever tried a mix of semolina and 00 flour?

@ChainBaker

23 күн бұрын

Not yet. I use pretty much the same flour in every video 😅

These look great. I was curious if you could add some soaked seeds to this dough with perhaps the lower hydration? Or would you suggest a lower hydration loaf for that?

@ChainBaker

24 күн бұрын

You could definitely do that. Lowering the hydration would be the best option.

Hey, thank you for this video, looks like fun, how about 00 flour? Is there a special method to using? I make pizza dough with it..

@ChainBaker

24 күн бұрын

It should work! 👍

Love your videos! But don't you think this time the crust on this ciabatta is too soft/not crunchy?

@ChainBaker

24 күн бұрын

It's soft for sure. But I liked it anyway and perhaps other people will like it too ✌️

looks beautiful chef, just one question, what kind of flour did you use here?

@ChainBaker

24 күн бұрын

Bread flour with 13% protein.

@mhmudhassan4239

24 күн бұрын

@@ChainBaker That's great, thank you so much for the reply.

Is it okay to use a cast iron in place of a baking steel? I have both but the baking steel is smaller. I always use that one because I don't want anything to go awry during the bake

@ChainBaker

24 күн бұрын

For sure! 👍

I've now baked this and will post it over on Charlies Chain Baker Flikr. At 90% hydration as I used home milled weak wholemeal flour. Things I changed were that after dividing on an olive oiled baking sheet I tugged each half into a rough square and then folded back over onto itself in the manner I have seen Italian's do. This was my compromise to obviate flipping the dough. Also, I didn't use cold fermentation on account of the freshly milled flour and its high enzyme levels. Also, used a natural leaven, which makes up for the flavour loss of cold fermentation. I followed the baking parchment and peel method shown here. It worked well for me. Thanks Charlie - Much easier than I thought it would be. 👍

@ChainBaker

Ай бұрын

This one was definitely a 'suck it and see' bake. No need for such high hydration, but at least now we know how it turns out 😁

@kevinu.k.7042

Ай бұрын

@@ChainBaker The results were good. I also used your method of shaping it using finger ends and that worked exceptionally well. I like it that you bake outside of the norm sometimes. Always something to learn. Thanks.

Posted a photo of the ciabatta I tried on the flicker group. I used a bread box w lid to make it into a cube loaf. I greased my hands for the final fold and the whole loaf became greasy, which has a chewy, greasy and crunchy crust. Is it a correct way to do so? And what’s the right texture for ciabatta? I just realized that I might not know a right one. ; p Also flour makes a big diffeeent and also a hit or miss situation I saw you roll it up your slice…which looks really airy. Mine is denser, not sure if it’s the oil/butter being the factor, and the fact that I baked it inside a box

@ChainBaker

8 күн бұрын

Ciabatta should be lighter and not contain much oil if any. This is an extreme version. This is more like it kzread.info/dash/bejne/fGpl3K-Yp6y-p6w.htmlsi=qhPtOTjpxl9DrmdI

Hey! Do you think you could do a video on the effect of when salt is added? In particular Neapolitan pizza. I believe the AVPN requires salt be added after the flour has been given time to hydrate or at least it is a theory of most Neapolitan pizzaiolos. My understanding is this really doesn’t matter as any inhibition to the yeast can be mitigated in adjusting the proofing time. And the gluten development needs the salt.

@ChainBaker

21 күн бұрын

Here's one about salt and yeast kzread.info/dash/bejne/l65tl7amg66tYJc.html And here's one on autolyse - kzread.info/dash/bejne/fZetlsGBd8mYg6g.html And how to add salt and yeast after autolyse - kzread.info/dash/bejne/pIp5u8OJfdiqmM4.html

@user-pn5yn7lb9o

20 күн бұрын

@@ChainBakerthank you!

❤

If i put this recipe into a bread pan would it ruin them? Id like to have slices if at all possible- newby with bread.

@ChainBaker

21 күн бұрын

Make this instead kzread.info/dash/bejne/hXuHq62ql5uvkc4.html

Can I ask where are you from? I was just surprised to see an italian brand olive oil

@ChainBaker

24 күн бұрын

I live in England. I get this oil in my local supermarket 🫒

How much water would one use with 00 style flour? 🤔

@ChainBaker

24 күн бұрын

Not sure. But 00 seems pretty strong so you may be able to stick to the recipe as is.

For that mich hydration I'd go for hotter oven

Ok, now make a 1000% hydration bread

@ChainBaker

23 күн бұрын

I think a 1000% hydration pancake may be possible.

@Dmitriy60

18 күн бұрын

Lol 😅

It seems more a focaccia to me

@ChainBaker

24 күн бұрын

Yeah they're both pretty flat.

@SuperDavidEF

24 күн бұрын

Perhaps, but focaccia is usually made to fill a large square pan, and is usually dimpled with oil, and optionally other additives, before baking. So, texturally, this will be similar, but the method is certainly more like a ciabatta.

Ciabatta the best 🫡