Comments on: Ciabatta Bread with 100% Freshly Milled Wheat

By: Lorraine Black

Lorraine Black — Sun, 26 Jul 2026 06:34:30 +0000

In reply to Nancy Oliver. If baking in a cover Ciabatta.baker you do not need to steam your oven Lo put 2 ice cubes under the edges of the parchment paper the rolls are on. Cover it and put it in the oven. The bakers domed shape creates the steam from themelting ice

By: Rachel Kachun

Rachel Kachun — Mon, 27 Apr 2026 22:52:20 +0000

How long and what setting number if using a kitchenaid?
TIA

By: Tracey Rhodes

Tracey Rhodes — Fri, 31 Oct 2025 15:36:12 +0000

Can I use Active Dry yeast instead of instant?

By: Tony

Tony — Thu, 16 Oct 2025 17:38:11 +0000

In reply to kk. Is it 2 cups of flour or 2 cups of wheat berries?

By: Tony

Tony — Thu, 16 Oct 2025 17:36:30 +0000

In reply to kk. Is it 2 cups if flour ir 1 cups of wheat berries?

By: Veronica

Veronica — Wed, 10 Sep 2025 07:26:21 +0000

In reply to Vanessa.

Thank you so much, Vanessa, for posting your sourdough version in detail. I’d love it if you added a photo to your post if that’s possible here!
Are you still making it now, 2 years later? Can’t wait to try what you did, after I try the FMF Ciabatta.

By: Libby

Libby — Sun, 07 Sep 2025 20:10:28 +0000

In reply to Libby. Update: As I predicted they did not turn out. Never really reached a dough ball consistency. No rise on the "shaped" loaves. And bake is pretty much flat. Wish I could share pics. All day work for not. I've had failures before but this one was pretty epic. Glad to hear it has worked for orhers.

By: Libby

Libby — Sun, 07 Sep 2025 17:16:19 +0000

I wish KA mixer had been included in the instructions.My dough is VERY wet. Hard to form into a roll after fold, will see how it ends up but right now I’m not optimistic

By: Danielle Axtell

Danielle Axtell — Mon, 25 Aug 2025 12:47:16 +0000

I followed the directions exactly and part of my ciabatta even though it was covered was burnt. It failed to rise. I feel this recipe needs some improvement measurements etc.

By: Evelyn Mosley

Evelyn Mosley — Thu, 15 Aug 2024 21:40:22 +0000

2 cups freshly milled hard white wheat flour, milled fine mill 2 cups of hard white wheat berries

What a mystery! 2 cups of hard white wheat berries produces over 3 cups of freshly milled flour which is way more than the 2 cups freshly milled flour you specify!

I am so reluctant to use all this flour! But yet, your video says use 3 cups wheat berries!

I am in a quandary–go by your cups of wheat berries or your cups of freshly milled flour!

I do respectfully disagree with your comment below about the flour quantity variation created in different climates. Your recipe is not showing consistency in the amount of flour generated from the wheat berries: in the Biga you state 1 cup of berries generates 1.5 cups flour. Yet for the Autolyse you state 2 cups berries generates 2 cups flour! Which measurement should we trust in this recipe?

Your video says to use 3 cups of berries. Maybe this is the measure you want us to go by and not your cups of flour, which are inconsistent results Biga vs Autolyse.

Ok–I’m headed I to make the Autolyse–in a quandry for sure: Do I use your measure for cups of wheat berries? or for cups of flour?