Healthy Sourdough Alternative: Fluffy Artisan Ciabatta with HUGE Air Pockets!
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Healthy Sourdough Alternative: Fluffy Artisan Ciabatta with HUGE Air Pockets!
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Learn how to bake the ultimate Healthy Homemade Ciabatta with giant air pockets and an ultra-crispy artisan crust! If you love authentic Italian ciabatta but want a healthier, more digestible, and softer alternative for your daily sandwiches, this foolproof recipe is the ultimate game changer.
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❗️I recommend weighing the ingredients, because measuring by cups or spoons can vary a lot depending on how the flour is scooped or packed. Using a scale makes the recipe more accurate and ensures consistent results every time ✨
For the Overnight Poolish:
• Bread flour – 150g (approx. 1 ¼ cups)
• Instant yeast – ¼ tsp
• Water – 150ml (approx. ⅔ cup)
For the Main Dough:
• Bread flour – 400g (approx. 3 ¼ cups)
• Whole wheat flour – 50g (approx. ⅓ cup)
• Water – 320ml (approx. 1 ⅓ cups)
• Boiled potato – 1 medium, approx. 80g (3 oz)
• Honey – 25g (approx. 1 tbsp)
• Fine salt – 12g (approx. 2 tsp)
• Whole wheat flour (for dusting and shaping)
00:00 - A Healthier Homemade Ciabatta Alternative
00:33 - Making the Poolish Preferment
01:31 - Cold Overnight Fermentation
01:59 - The Potato Secret & Flour Mix Autolyse
03:57 - Kneading Dough, Adding Honey & Salt
05:11 - First Bulk Fermentation
05:26 - Stretch and Fold Technique
05:52 - Coil Fold for Gluten Strength
06:29 - Dusting & Dividing into 10 Ciabattas
07:19 - Final Proofing at Room Temperature
07:32 - Baking with Ice Steam
#bread #breadrecipe #italianbread #ciabatta #homemadebread #healthybread
🔔 Subscribe to my channel
👍 Like this video
🌍 Turn on subtitles in the language that’s most comfortable for you
❗️I recommend weighing the ingredients, because measuring by cups or spoons can vary a lot depending on how the flour is scooped or packed. Using a scale makes the recipe more accurate and ensures consistent results every time ✨
For the Overnight Poolish:
• Bread flour – 150g (approx. 1 ¼ cups)
• Instant yeast – ¼ tsp
• Water – 150ml (approx. ⅔ cup)
For the Main Dough:
• Bread flour – 400g (approx. 3 ¼ cups)
• Whole wheat flour – 50g (approx. ⅓ cup)
• Water – 320ml (approx. 1 ⅓ cups)
• Boiled potato – 1 medium, approx. 80g (3 oz)
• Honey – 25g (approx. 1 tbsp)
• Fine salt – 12g (approx. 2 tsp)
• Whole wheat flour (for dusting and shaping)
00:00 - A Healthier Homemade Ciabatta Alternative
00:33 - Making the Poolish Preferment
01:31 - Cold Overnight Fermentation
01:59 - The Potato Secret & Flour Mix Autolyse
03:57 - Kneading Dough, Adding Honey & Salt
05:11 - First Bulk Fermentation
05:26 - Stretch and Fold Technique
05:52 - Coil Fold for Gluten Strength
06:29 - Dusting & Dividing into 10 Ciabattas
07:19 - Final Proofing at Room Temperature
07:32 - Baking with Ice Steam
#bread #breadrecipe #italianbread #ciabatta #homemadebread #healthybread
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