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No-Knead Ciabatta Bread

December 5, 2010

I found this recipe on Food Wishes  by Chef John. This is my 2nd attempt at a no-knead bread. The previous one was whole wheat and very dense. This one is mainly white flour so I hope it will be better… The loaf ended up a bit flatter than Chef John’s on his video but tasted really good. I might try adding a bit less water or more flour to make it drier. And not flatten as much when shaping.

4 cups all-purpose flour (I used 3 1/2 cup white and 1/2 cup wheat)
1/4 tsp yeast
2 cups warm water
1 1/2 tsp salt

Mix all ingredients in a large bowl and cover. Leave at room temp for 18 hours.

Just mixed.

When risen use a spatula and scrape down and fold over itself a few times.

Oil a heavy cookie sheet and generously sprinkle with corn meal.

Spray counter with water and place down some plastic wrap on top. Than generously flour the plastic wrap and put dough on top . Flour the top of the dough and shape.

Once shaped take plastic wrap and bring over and flip onto sheet.

On prepared sheet.

Cover with a dry towel and let rise for 2 hours.

Risen 2 hours, it just spreads mostly.

Bake in 425 degree oven for 35-45 minutes.


Baked and cooling off.

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