The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rob's No Knead Ciabatta

taurus430's picture

Rob's No Knead Ciabatta


This is a pic of my Ciabatta. This is from the no knead method, formed and final rise on a sheet pan. Although the crumb is not as open as some I've seen on here, I am satisfied with it. With this wet dough, I have to learn not to mess with it so I get a larger crumb, and maybe it could be more wet, but then it's so hard to handle.


Doc.Dough's picture


It looks like you could use a little more gluten development and perhaps a little higher hydration.

What is the formulation of the loaves in the photo?

How were they mixed, fermented, shaped, proofed, and baked?