About a month ago I ran across the website "The Italian Dish" which contained a post titled Amazing Artisan Bread for 40 Cents a Loaf - No Kneading, No Fussing, No Kidding.
This is the author's take on the no knead bread baking technique and the book: Artisan Bread in Five Minutes a Day.
As most cooks do, I modified the recipe and technique to suit my own schedule and the ingredients on hand and came up with a method I've been employing in my bread and pizza baking. The basic recipe is:
5 cups flour (usually half AP and half bread flour)
2 cups water
1 Tbl. sugar
1 Tbl salt
1 tsp. instant yeast
I have experimented by varying the types of flour, including semolina for a portion of it and using honey in place of sugar.
I mix these ingredients by hand into a pretty shaggy dough, which I allow to rise until doubled. I then place the container into the fridge.for at least 24 hours. The longer, the better. After it comes to room temperature I shape it into a loaf or pizza and bake.
Lately I've been pouring 3 or 4 tablespoons of olive oil over the dough when I place it in the fridge. I don't wash the container between batches.
The bread resulting from this dough, with or without olive oil, with or without semolina, most closely resembles and tastes like ciabatta. It is very, very good. The longer it ferments, the better the flavor. I wish I had a larger container.
The quality of the bread as well as the ease with which it's achieved has made me a happy baker.
I'll experiment further and report.