In this video, you’ll see how to make Italian ciabatta bread from scratch. There’s no kneading required with this method. The loaf comes out of the oven with a crisp, light crust and a chewy, tender, moist, and spongy inside. It’s the perfect bread.
Thank chef John! I love this bread is soooooo delicious!!!
Loved you recipe. But I need some advice - the crust comes out really hard. Any suggestions ?
The 2:1 flour to water ratio does not work with the flour available where I live. To get a similar dough to begin, I use 4 cups flour and 1 1/2-1 3/4 cups water. Add the water until it looks somewhat like the initial dough in the video. Try it his way, if it doesn't come out cut back on your water.