tag:blogger.com,1999:blog-7173052990851751381.post8509669447855711668..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: No-Knead Ciabatta - Bread You Can Believe InChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger459125tag:blogger.com,1999:blog-7173052990851751381.post-32143358345427802552019-05-10T17:56:10.486-04:002019-05-10T17:56:10.486-04:00"Condot" could be a lazy version of &quo..."Condot" could be a lazy version of "Condottiere" - a "leader", a "capo", as in "Capo di tutti capi". <br />Anyone holding their breath since 2009 can now breathe freely. <br />Feels better, eh?ZShttps://www.blogger.com/profile/08720787691909220609noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-58273177909154644782018-05-09T15:15:27.392-04:002018-05-09T15:15:27.392-04:00My girlfriend calls the end pieces “the bum”My girlfriend calls the end pieces “the bum”CaseyRockyhttps://www.blogger.com/profile/09461010707766038256noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-29138018528436364472018-02-26T22:52:55.940-05:002018-02-26T22:52:55.940-05:00I just made this bread, with a few changes.
20 oz...I just made this bread, with a few changes.<br /><br />20 oz flour (17.5 bread, 2.5 oz whole wheat)<br />1.25 t salt (a little less salty)<br />Raise about 18 hours. Punch down and fold over.<br />Oil a 12" cast iron skillet bottom and sides.<br />Sprinkle well with coarse corn meal.<br /><br />Scrape dough into the skillet, and leave it as is. Cover.<br />2 hours later it spread over the bottom of the skillet and bubbled slightly.<br />Heat the skillet on the stovetop 1.5 minutes to start things off.<br />Baked uncovered 37 minutes at 425 F to mahogany brown, internal temp 210 F.<br />Looks and tastes like the picture.<br /><br />Pro: This saves having to handle the dough on plastic and on the baking sheet<br />Con: Round loaf instead of oval.<br /><br />Andrew_M_Garlandhttps://www.blogger.com/profile/02855052302054611917noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-76050568581064993182018-02-07T14:25:58.990-05:002018-02-07T14:25:58.990-05:00Chef John, What's your standard for the number...Chef John, What's your standard for the number of grams (or ounces) per cup of flour? Thanks - Chef BillUnknownhttps://www.blogger.com/profile/07663208643175782405noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-71159481909368570662018-01-16T10:20:41.294-05:002018-01-16T10:20:41.294-05:00Hi Chef! I love all of your recipes and especially...Hi Chef! I love all of your recipes and especially your instructions. I've printed so many of your creations I had to start a 'Chef John' 3 ring binder. I haven't tried a recipe yet that isn't over the top delicious, incredible and easy to follow!! <br />I don't know if you are aware and I hope you are but there are numerous recipes of yours that I've tried to search for on allrecipes.com -- even if I put in the exact punctuation, capitals, spaces, dashes, etc. your recipe does not come up. If there are only 6-8 search results, none are yours. If I do a 'Chef John' search a minimal number of your recipes come up. Allrecipes is horrible and infuriating. I wish you had your own website!<br />Regarding the ciabatta bread: can I do an egg wash with sesame seeds?? Also, will the ciabatta dough work for a pizza?? <br />Thank you so much for your generosity, expertise, humor and wonderful recipes! We love you! Linda <br />LJayhttps://www.blogger.com/profile/09026061938756608501noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-90281418228497106242018-01-05T14:06:00.081-05:002018-01-05T14:06:00.081-05:00I am using your recipe with a couple of twists.
1...I am using your recipe with a couple of twists. <br />1 I am taking the yeast, 1 cup of flour and 3/4 C of buttermilk to make a starter or "Poolish" letting this set for 2 to 4 hours depending on my patience and the texture.<br />2 Will then mix the rest of the flour and liquid (in this case buttermilk) with the starter "Poolish" and let sit for the 18 hours.<br />Hoping for a tangier ciabatta.Anonymoushttps://www.blogger.com/profile/00057009422797379108noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-81921759169913197612017-12-28T23:21:54.881-05:002017-12-28T23:21:54.881-05:00from a wonderful french grandmama...the best way t...from a wonderful french grandmama...the best way to store your crusty bread:<br />wrap it in a tea towel...cotton cloth towel and then in a plastic bag. Will not turn to stone or mush.<br />try it....its magic.DarlinDhttps://www.blogger.com/profile/01752862441162440817noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-40802765827845695872017-12-13T14:04:38.650-05:002017-12-13T14:04:38.650-05:00Gemfyre ...
It will go fine. Yeast loves 80°F te...Gemfyre ...<br /><br />It will go fine. Yeast loves 80°F temperature. It will probably go quicker than Chef John’s dough did. Look for the visual indicators he talked about, not the times he suggested. Fermentation happens much faster in 78°F ambient temperature. Your bulk fermentation is done when your dough doubles in mass. Regardless of how long it takes.Wartfacehttps://www.blogger.com/profile/07406737651284343569noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-24428140505268726112017-12-03T07:32:12.193-05:002017-12-03T07:32:12.193-05:00Room temperature where I live at the moment is abo...Room temperature where I live at the moment is about 26C (sometimes warmer) which is about 78F. Oh well, we'll see how we go.Gemfyrehttps://www.blogger.com/profile/17171763781921612594noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-55796894193925253042017-05-12T16:01:39.413-04:002017-05-12T16:01:39.413-04:00Well.. 8 years after the original post I'll gi...Well.. 8 years after the original post I'll give you the russian name of the end of the loaf - it's GORBOUSHKA (pronounced more like gArbushka)<br />Now I feel like I've done some good job. DimAhttps://www.blogger.com/profile/14767391145047266175noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-21278997074129993022017-04-22T01:10:56.352-04:002017-04-22T01:10:56.352-04:00(for the sour dough question) - Cooks Ill. suggest...(for the sour dough question) - Cooks Ill. suggested a third to a quarter each dark beer and vinegar for a 'faux-dough' bread. I like it!Anonymoushttps://www.blogger.com/profile/09861939945927967740noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-8781308109017507872017-03-05T22:41:50.040-05:002017-03-05T22:41:50.040-05:00Chef John, hi, I live in south India and the tempe...Chef John, hi, I live in south India and the temperature here is about 95 and up for most part of the year with about 80-90%humidity .. So would this recipe still work? How do I know if it's over-risen? Lindahttps://www.blogger.com/profile/16914433510415386017noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-24559852229402598672017-03-04T17:46:29.884-05:002017-03-04T17:46:29.884-05:00Hi Chef John,
Just curious, if I wanted to use th...Hi Chef John,<br /><br />Just curious, if I wanted to use this method to make ciabatta rolls instead of one large loaf, should I make any type of adjustment to the bake time?<br /><br />Thanks,<br />DrewAnonymoushttps://www.blogger.com/profile/13786271568190258429noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-34724660963024891742017-01-13T15:30:49.724-05:002017-01-13T15:30:49.724-05:00I made a mess of this recipe. **Note to people who...I made a mess of this recipe. **Note to people who (like myself) live in hot, humid places (like South Carolina, even in January): 18 hours is way too long for us! I don't know what the right amount of time would be, because I was stupid and didn't look at my dough until 18 hours was up, and it had risen way too much. I followed the next instructions anyway, but the dough was a sticky mess, and it stuck like glue to my plastic wrap, even though I floured it generously. I couldn't shape it at all. So, I let it do the second rising, but it didn't do any rising, and then I baked it. It didn't do any rising then either. It turned out to be a flat, beige, rock-like cracker-brick. Hm, maybe it's hard tack. :-(Anonymoushttps://www.blogger.com/profile/00050154872512619214noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-69399273427682648332017-01-08T16:17:06.930-05:002017-01-08T16:17:06.930-05:00Chef John, just discovered your blog and love the ...Chef John, just discovered your blog and love the format, witticisms, photography, videos and general feel of this space. All the recipes seem so enticing and straightforward that perhaps even an inexperienced (read newbie) cook like me might be able to produce something nice. First off, the no-knead ciabatta as I'm on a bread kick right now but don't want the preservatives. During the baking the corn meal burned and does that stink! We cut into the bread thinking it would taste like the smell, but it tasted very professional. We have spent junkets of time in Europe and this bread matches that European "je ne sais quoi". Thank you for this incredible blog where I'll be a very frequent visitor.Anonymoushttps://www.blogger.com/profile/16652251498035904278noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-88630976646435545552016-12-28T13:44:04.058-05:002016-12-28T13:44:04.058-05:00Hi John
Love everything about this recipe but I c...Hi John<br /><br />Love everything about this recipe but I can't figure out why I'm getting this huge hole in the top third of the loaf. I followed your instructions precisely. Would like to see the holes more consistent like in the photo. Any ideas?<br /><br />Thanks <br /><br />JimAnonymoushttps://www.blogger.com/profile/11364850009962298313noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-16508935550767596412016-11-18T21:45:58.057-05:002016-11-18T21:45:58.057-05:00Can you tell me the recipe in grams please! Can you tell me the recipe in grams please! Ogi the Yogihttps://www.blogger.com/profile/11752567608494940574noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-33667201427525276132016-11-06T13:02:15.409-05:002016-11-06T13:02:15.409-05:00Grazie! Blogged your ciabatta recipe today! http:/...Grazie! Blogged your ciabatta recipe today! http://www.comunitaitalianausa.com/Anonymoushttps://www.blogger.com/profile/10656457575237815932noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-91422558325109055102016-09-27T04:40:56.780-04:002016-09-27T04:40:56.780-04:00Hi Chef John,
Im from Malaysia , an asian country...Hi Chef John,<br /><br />Im from Malaysia , an asian country with equatorial climate but currently is warm and dry, between 91 to 93 Fahrenheit.<br /><br /><br />The question is, What will happened if i let it rise more than 16 hours before i shape it and let it rise again another 2 hours?<br /><br />Ive make it last night at 11pm and today i work until 5pm and shall reach home around 6.30pm.<br /><br />It means, the first rise will be 19 and a half hours. Which more than 16 hours you make.<br /><br />Thank you for your advise.<br /><br />yaya<br /><br />*i am counting to go off from work.4:48pmAnonymoushttps://www.blogger.com/profile/17918021430723994006noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-12079306373317529542016-06-30T12:50:18.274-04:002016-06-30T12:50:18.274-04:00Is it possible to let the bread rise for longer th...Is it possible to let the bread rise for longer than 18 hrs or will it start to deflate the air?<br /><br />Thanks! Found your video very entertaining! <br />MaryE2021https://www.blogger.com/profile/13159419186840795484noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-48604501572477169862016-03-24T22:22:33.453-04:002016-03-24T22:22:33.453-04:00Hi Chef John. Long time stalker, first time commen...Hi Chef John. Long time stalker, first time commenter.<br />Wondering if you ever got an answer to the name of the bread ends (Aussie here, we are lazy and just call them "the crust" the "the" is important!).<br />It sorta sounds like, and my Spanish is terrible, but "Con dos", I think that's how it's spelt, meaning "with two". Would that make any sense? or have you already got your answer (I did not read all the posts, as there are a lot)<br />P.S. I am trying this today for tomorrow if everything goes well. I love Ciabatta, which is suuuper expensive here in Australia.<br />Thanks for all your work as well, I love your recipes and your presentation.Anonymoushttps://www.blogger.com/profile/09593721265251565589noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-20819820233847325262016-03-21T15:25:14.671-04:002016-03-21T15:25:14.671-04:00Hi Chef John. Your further advice would be really ...Hi Chef John. Your further advice would be really appreciated. Do I need to reduce the fermentation time to less than 18 hrs in a very warm room temperature? It's about 35 to 40 degrees Celsius in my country and the dough took only a few hours to double in size. I followed 18 hrs according to your recipe but it turned out quite dense and too chewy :(Anonymoushttps://www.blogger.com/profile/12357835060578167144noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-87944658166331222012015-12-15T18:26:49.037-05:002015-12-15T18:26:49.037-05:00I have noticed that numerous early comments asked ...I have noticed that numerous early comments asked about a sourdough taste. I have been making a no-knead bread that is refrigerated after the first rise. I generally let it sit for 5 days, although I have gone longer. Even overnight makes a little difference in the taste.<br />The yeast goes dormant but bacteria do not, producing a sourdough-like taste.<br />After the first rise, the dough will deflate on its own in the cold.<br />The first rise should be done in a container which can be covered for the fridge.<br />Not sure whether it will work for this recipe, but . . .macgillyhttps://www.blogger.com/profile/13809033619290697298noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-78292872993278016262015-09-19T23:19:47.160-04:002015-09-19T23:19:47.160-04:00Hi guys. I love this recipe but I haven't made...Hi guys. I love this recipe but I haven't made it in a while. I didn't have any cornmeal and didn't put oil the parchment paper so when it was done it stuck to the parchment lol. <br /><br />Came out awesome as always. Next time I gotta add the cornmeal and oil the parchment paper. Anonymoushttps://www.blogger.com/profile/09085981642916334790noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-85729005403330385002015-08-22T22:29:56.554-04:002015-08-22T22:29:56.554-04:00HI Chef. Thanks for this amazing recipe.
Just a qu...HI Chef. Thanks for this amazing recipe.<br />Just a question...<br /><br />Did u put a container with water inside the oven to bake the ciabatta? I saw one inside the oven but I didn`t see you mentioning anything.<br />Thanks!<br />AmandaAnonymoushttps://www.blogger.com/profile/02254419798728435188noreply@blogger.com