The best "how-to" video I've watched - on anything. No pointless chat and great editing. Thanks !

@ReisigSeeds

Жыл бұрын

And I like the kid practicing piano/ giggling in the background. Because that is real #MomLife.

I started mine yesterday and baked it today. I have to say as a 1 year sourdough baker, this was by far the simplest, silkiest dough I have ever worked with and was thrilled how wonderful it turned out. I cut it to 1 ciabatta baguette and 4 small ciabattas. I am now making it again tomorrow and then the next day for our Mother’s Day brunch. Thank you, thank you, thank you!!! You make my bread loving family soooo happy 😊

@AlexandraStafford

3 жыл бұрын

Liane, yay! So wonderful to hear all of this. Happy Mother's Day! Thanks for writing :)

Brilliant - someone who watches the dough rather than timing it. Getting the rise right in the bulk ferment is key!

I made these rolls today and they turned out fantastic. Your videos are to the point without all the mindless antics. Thanks.

I fully agree "The best "how-to" video I've watched - on anything. No pointless chat and great editing." Thank you for the recipe.. Subscribed

Thank you for this video! Calm and straight forward. No stressful background music or anything! Love it!

Classy presentation. No ego poo. Just skill and attention to detail. KZread at it's very best. Thank you.

@AlexandraStafford

3 жыл бұрын

Thanks so much ... means a lot 🥰

@aidanpoulter9514

3 жыл бұрын

I love that ‘ no ego poo’ haha. That’s an awesome phrase and totally summarizes lots of uninteresting babble. I don’t mind as long as the babble is entertaining but sometimes you just want the info. Good phrase.

This looks so simple and amazing, again love your daughters playing piano in the background

@AlexandraStafford

3 жыл бұрын

Awww thanks so much :) :) :)

You thought me how to make bread and these baguettes! Until I saw your methods nothing really clicked. It's been a few years. Thank you ❤!!!!!

Thank you so much for simple step-by-step ! I’m still growing my starter and very exited to bake my ciabatta bread.

I made these today and they came out fantastic. Such a simple recipe and very easy to follow. Thank you!

They look amazing, I will try it this weekend.

Thank you! Your sourdough recipes are so simple and always turn out so lovely!

@AlexandraStafford

3 жыл бұрын

Thank you :)

Loved it! I'll definitely try this recipe tomorrow 👌🏻🌟🌟🌟

I so appreciate your content. Wonderful, simple and delicious recipe and no pointless talking in your video instructions. A pleasure. Thank you so much

Such beautiful breads

Thank you so much for such a brilliant, simple, accessible video!!!!

Baking my first sourdough ciabatta, thanks to this video! I've cut the ingredients half and excitingly waiting in front of the oven. 🙃 Thank you for this simple and easy recipe. 🦋

@satyris410

Жыл бұрын

How was it? :D

Absolutely brilliant! Having made ciabattas with the poolish method this is so simple and straightforward. Not even any steam in the oven. I'm trying this version this coming weekend.

I have been making bread with fresh yeast for some years and therefore new to sourdough baking - made the starter recently and been doing more staring at it. Got out of my self-sabotage mode over it having been inspired by your very easy to follow brilliant recipe this weekend - the ciabatta came is absolutely amazing! Your tip for using a rectangular container to prove the dough is genius! Making bread with anything other than sourdough is in the past. Made a focaccia dough this morning which is already in a rectangular container in the fridge! Thank you for sharing this wonderful game-changer gift🌷

I've tried your focaccia and it was a great success. I will make this next, you make it look so easy thank you.

Beautiful and delicious bread 🥖

Thanks miss Alexandra for this recipe… I really loved ciabatta as well as sourdough…❤️

I’ve been trying a number of ciabatta recipes both with yeast and my starter. This is by far the best and easiest. THANK YOU SO MUCH!!

Love this! I'll definitely try out the ciabatta's. Your simple sourdough sandwich bread is a staple in my bread rotation.

@AlexandraStafford

3 жыл бұрын

So nice to hear this!

this was so beautifully filmed and done. love the noises. tysm!!!

Well, this was by far the best and easiest ciabatta bread recipe. Fantastic results. I followed it to the letter and couldn’t be more pleased. Thank you, Alexandra!

Fantastic! This is at the top of my To Do list. I told you before and I’ll say it again - I really like your style. The background piano practice takes me back to my own childhood. ❤️

@AlexandraStafford

3 жыл бұрын

So nice to hear this :) :) :) Thanks so much for writing 💕

Right to the delicious point! Love it. 😊

This is some of the best ciabatta I have seen. Well done.

Looks delicious, as always! Will be making these this week for sure! ☺️

@AlexandraStafford

3 жыл бұрын

Yay! Hope you love them, Brian!

Thank you, Alexandra, for such an easy but delicious recipe. I think that this could be a perfect introduction to sourdough baking: experiencing a high hydration dough, slap & fold technique and no need for shaping then using bannetons. I’ll definitely be making more of these!

@AlexandraStafford

3 жыл бұрын

I totally agree! It's about as simple as it gets as far as sourdough goes. So glad these worked out! Thanks for writing.

Those look amazing!!! Definitely going to try these. Never disappointed by your recipes :)

@AlexandraStafford

3 жыл бұрын

Awww thanks :) :) :)

Thank you such an amazing recipe and instructions!!!

Ciabatta Baby!! 😄 ♥️ Thx Alexandra... look forward to making these 🙏🏼

@AlexandraStafford

3 жыл бұрын

Hope you love them!

Thank you for the recipe. I am going to try it. Love the way you put your video together. Easy to watch,easy to understand.

@AlexandraStafford

3 жыл бұрын

Thank you :)

I made this exactly to your instruction and it is hands down the best bread i have ever made!!.. so light and fluffy. thank you so much for sharing your knowledge and skills

I just want to say I follow this is closer as I could as UK is sweltering really hot at the moment so I had to reduce the times of things a little bit to stop over proofing but this is by far the best ciabatta recipe I've come across and I've tried at least 4 others on KZread so far thank you so much I really recommend this recipe it is so easy and it turned out amazing I was so close to adding ice for steam to my oven at the end but I thought no I'll just do it as she said and it was amazing!!!! If only you could upload photos on KZread!!! Thank you!!!!!

I will be making this recipe for the third time today. First two were excellent. Now my friends are addicted to your ciabatta and focaccia too :). Thank you, really easy and good recipes.

Love your videos and recepies❤️

Alexandra! Your recipe is amazing and couldn’t be easier! I’m a die hard sourdough baguette and pain d’epi baker for last 4 years andd was a bit skeptical for sure. Followed your recipe exactly and my first bake, They are wonderful! I now have a new bake. THANK YOU THANK YOU THANK YOU!!!❤ ❤

Amazing. Thank you for sharing !

I have always made sourdough bread but never rolls. I came across this recipe and these turned out delicious. I love that they are crunchy on the outside and soft on the inside. Thanks for sharing your recipe Alexandra in very easy to follow steps! Greetings from Ontario, Canada!

Love the intro and finishing music! Trying this recipe today 🙃 Thank you!

Loved the adorable rendition of Spinning Song in the background while the bread was being cut

@AlexandraStafford

3 жыл бұрын

Thank you :) :) :)

Thank you! I am very happy I can do it ! Tried to follow other KZreadr before but this time is the best successful !

I have tried today. Perfect!

Beautiful ciabattas!!

The only hard part is the waiting. 😋 They still look wonderful and airy even after all the flour you added on top. 👌 I have to try those. Thank you!

I was in the mood for ciabatta and I stumble upon your video. Will definitely be trying this today!

@AlexandraStafford

3 жыл бұрын

Wonderful!

I e been making this recipe for a couple years now and every single time is a success!! I make 1 single loaf or a 8 smaller loaves or 16 dinner roll size! It’s always a hit!

What the video doesn’t show is how much better a ciabatta tastes if made with sourdough instead of just a biga. That’s the main reason for me! I alternate making rolls and baguettes and keep both of them in the freezer. Thank you for an excellent demonstration.

@debbyd5729

2 жыл бұрын

Freezer! Great idea! How do you heat it up when you defrost and is it noticeable that it’s not fresh? I’m thinking about trying this recipe but I don’t need two loaves.

Good day Alexandra, many thanks for the time you are taking to share with us your good recipes. I made these yesterday and baked them this morning and it was a success. So easy, so delicious! Cheers from Montreal, Québec!

@AlexandraStafford

3 жыл бұрын

Wonderful to hear this! Thanks so much for writing :)

Really great video and the voices and piano in the background delightful! Try my first batch now!🙏🙏🙏

Your AWESOME thanks for sharing totally trying this 👌

Beautiful!!! Thank you.

Your kitchen must be heavenly!

I will try it thank you

Must try it!

I made these today and they were FANTASTIC! 5 Stars!!

@AlexandraStafford

3 жыл бұрын

Wonderful to hear this!! Thanks for writing :)

Just had a sandwich in the city on 'stirato' that I can't stop thinking about and I think I've found a winner! Thank you!

They are perfect and recipe worked first time! 👍

@AlexandraStafford

3 жыл бұрын

Wonderful to hear this! Thanks for writing!

@bicycleninja2304

3 жыл бұрын

@@AlexandraStafford I have just realised that you are the lady behind the great focaccia recipe I have been struggling to make for long time. So You know I actually do it using 100g starter and removed 50g of water and 50g of flour from original recipe. And a tiny sprinkle of dry yeast to cheat a bit :-). It comes out much chewier and stays moist longer. Thanks again!

Looks beautiful. Your oven glass looks like mine. Time for us both to break out the elbow grease LOL! Thanks for the recipe. It's taken my fear of going for a Ciabatta.

Perfection.

Easy-peasey! Thanks

Beautiful 💯❤️❤️

Thank you SOOOO much 🙏🙏🙏❤️

رائعه … تعلمت منك الكثير واصبح موضوع الساوردو متعه بسبب وصفاتك الرائعه

thank you great recipe

I love it

After this time of success, I will try other of your videos like focaccia, pizza, can’t wait

Thank you ❤

Nice job.

Thank you

Easy for you ihihhii.Hope i can make one same your.Thank you for nice video & music.No talking so i don't needs skip some part

I have tried sooooo many ciabatta recipes and have failed at all of them..I'm trying yours today and am optimistic I have found 'the one.' Will report back! 💛

@AlexandraStafford

3 жыл бұрын

Oh please do!! Hope they turned out well :)

This is look very simple. But one question, how to make the dough surface so smooth like yours? Thanks for the video

Excellent video! Do you have any on how to make a sourdough starter?

Beautiful bread. Do you have a link for that bread knife by chance? I love it

Gorgeous

A real beauty for such a simple recepy. I made them today and they taste astonishing! But somehow the inner bread is more then bubbly, it has big air pockets (nearly one big pockets). Does anyone else has this? Keep up the great work!

@SparkyOne549

2 жыл бұрын

If the holes are deep going through the entire depth, then it’s underproofed. They’re called under proofing tunneling. There should be holes but not deep ones.

Thank you, I love your recipe. Where did you get your parchment paper?

Hi Xandra, thanks for showing how it beaytifully made. May i ask what is the purpose of chilling the dough in the fridge for 12hour, instead of 1-2 hour in room temperature?

Fabulous! No one I know would turn these down!!

Made these today. I left the dough in the refrigerator for 24 hours. They turned out amazing. Beautiful crumb. Light and airy. I had to bake them an extra 7 minutes to get them golden brown. Maybe it’s my oven that’s running a bit cool? Doesn’t matter since I’ll definitely make these again.

@AlexandraStafford

3 жыл бұрын

Wonderful to hear this! It definitely could be your oven. Next time, you could start them out at 500ºF; then lower to 475ºF. Just keep an eye them :)

can you advise best way to bring back the feshness and soft texture of the bread after storing it in the Freezer?

My kitchen is around 30° C during the day, should I still let the dough rest for an hour after taking it out of the fridge? Thanks for sharing.

For bulk fermentation, is it alright to let the dough rise at room temperature? In understand that this will take less time (7-10 hours at 70C (21C)).

Thank you for this concise video! One issue I had, which I am sure was all my fault, was that it did not turn brown. It just remained white. I left it longer that the receipe suggested to see if that made a difference but it only made the bread hard! But it was amazing nonetheless!

@kelleyleblanc5025

6 ай бұрын

That’s what happened with mine. I use this recipe but bake it using a different method and the colour is great. The past few times it stayed flatter. I think it’s because I’m using a bigger vessel to proof it. I’m going to try it with a smaller one and see if that changes anything. Also it’s winter now so IDK if the humidity is playing a role.

@azreenakhan5108

6 ай бұрын

@@kelleyleblanc5025 Would you mind sharing what othe rmethod you used to bake it, please? That would be really helpful. I am also wondering if perhaps I may have to use a bigger vessel to proof as my final product comes out pretty heavy and not as airy. Thank you!

@kelleyleblanc5025

6 ай бұрын

@@azreenakhan5108 absolutely. Mine are a bit heavier too which works great for hamburger buns. This is a good recipe. I think I’ve must have used it over 50 times in the past 6 months. This is what I do Take dough out of fridge and shape. Cover with towel and set timer for 30 minutes When timer goes I preheat the oven to 500 F along with a baking stone on middle rack and metal vessel on the bottom. After another 30 minutes I boil water. I place the buns on the stone(parchment paper under them) cover the oven glass and pour the boiling water in the metal vessel, quickly close oven and bake for 15 minutes. After the 15 minutes I remove the metal vessel and turn the oven down to 450 and bake another 8 minutes. Make sure to keep an eye on them because every oven is different and you may need 1-2 minutes more or less. I hope this helps

once insicde the oven did you have to add any water to create a steamy environment ?

2 questions please. The 360 gram of water, is that warm or room temperature? And, when you take the dough out of the refrigerator to shape it, do you let the dough warm up at all? Start shaping right away? I have heard water temperature is very important. Thank you.

Hi very nice sourdough breads please tell me what kind flour you re using proteins?thanks

Hi, do you let it cool down completely before cutting? When is the right time to cut ciabatta?

after the 12-24 hours in the fridge, do i need to let it come to room temp before working with the dough?

Nice recipe‼️Never uses oil in the mix?

Excuse me, does anyone know how much dry yeast I should use instead of starter ? 🙏🙏Thank you.

Which hydaration of sourdough starter you used in video ?

What is the bread flour that you used for the ciabatta rolls?

That's what we want

Question: If the dough has risen to double the size after 4-6 hours rest, why does it need to be put in the fridge for another 12 hours? can it be baked right away?