Forgot to tell you, the recipe is "Jason's Quick Coccodrillo Ciabatta Bread"

I have been making Jason's recipe with variations for some time.  It is very forgiving and produces excellent results every time.  I have flattened it into pizza, folded in extra ingredients, used fresh ground whole wheat flour and cooked it over a campfire -- all to the raves of my tasters.

Recently, I started doing it almost no knead with no mechanical mixer.  I stir the dry ingredients thoroughly, then stir in ice cold water and let it rise over night.  (We are camping in the mountains so it is very cold at night but I still put it in a cooler to slow the rise.)  In the morning, I (wet) stretch and fold it a couple of times before dividing it for the final 40 minute rise.  Each loaf is wet stretched again before baking one at a time in my camper oven.  I have a pizza stone in the oven to help hold temperature constant.  Each loaf gets 25 to 30 minutes at roughly 500 degrees ( we are at 7000 feet here.)  The results are just fantastic -- big open holes, chewy crust and wonderful flavor.

Dave

Paulav,

I have flattened this dough into pizza or near pizza shapes and just shortened the bake time.  I have added slivers of garlic at times, nuts, whole grains and raisins at other times - it all worked.

I've forgotten where I learned to wet stretch but I am sure it was a video from TFL.  Anyway, instead of working with floured hands on a floured surface, I work with wet hands on a wet surface.  Much less mess and very little clean up.  Lately, I have been spreading a film of olive oil on the work surface.

Good luck and keep us posted on your experiments.

BTW, the reason I started the no knead process is we live about six months each year in a fifth wheel camp trailer and did not want to pack a big mixer.  Last night I started the rise for an hour on the counter and then left the dough in the ice chest over night.  It worked great and this morning I baked four wonderful loaves.

Also, just for completeness, I bake this bread on parchment paper on a pizza stone in whatever oven is handy.