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Ciabatta Three Ways
Class Prep
Welcome! (3:20)
Recipes & Ingredients (4:16)
Tools You May Need (3:48)
Helpful Terminology (5:08)
Classic Ciabatta
Ingredients (Review) (1:51)
Mix (11:33)
Fold (1:09)
Cut & Shape (5:05)
Transfer & Bake (2:26)
Whole Wheat Sourdough Ciabatta
Ingredients (Review) (0:52)
Mix (5:51)
Fold (1:41)
Cut & Shape (3:46)
Transfer & Bake (2:59)
Chocolate Ciabatta w/Candied Orange Peel
Ingredients (Review) (1:32)
Mix (11:10)
Fold (1:07)
Cut & Shape (3:15)
Transfer & Bake (2:51)
Conclusion
Baking Assessment (5:12)
Farewell! (0:28)
Bonus Content
A Brief History of Ciabatta (0:58)
Tools You May Need
Below is a list of tools you may need for this class along with links to purchase online. Of course, if you have a local restaurant supply store, feel free to check there as well!
Cambro Containers –
large
+
small
or
This Combo
Thermometers –
Probe
or
Infrared
Rounded Dough Scraper
Multi Event Timer
Gram Scale
Bulk proofing containers
Proofing board
Linen
Fine Mesh Sieve
(for flour dusting)
Parchment paper
Baking steel
Baking Stone
Kitchen Aid Mixer
Large peel
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