No Knead Ciabatta
Using the “no-knead” method, popularized by Jim Lahey of Sullivan Street Bakery, I went for a ciabatta this weekend. There were a few adjustments I made to the recipe:
- I used 2/3 bread flour and 1/3 whole wheat flour, instead of 100% bread Flour.
- To develop the strength of the dough a bit, I used the “stretch-and-fold” technique several times throughout the 19-hour fermentation period.
Overall, I was pleased with the results. The crumb had a nice open structure, with uneven holes throughout. The crust was a bit thinner than I expected, and was hoping for a bit more oven spring. :)