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Submitted by Mukoseev on December 14, 2011 - 4:41am

No Knead Ciabatta pics

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Submitted by pixielou55 on December 14, 2011 - 3:19pm.

Beautiful

Hi

This is a great loaf. Can you include the recipe?

Thanks, Nancy

Submitted by Mukoseev on December 14, 2011 - 3:35pm.

No Knead Ciabatta

      4 c.       AP  521g   

      2 c.       Water  422g

2. tps.         Salt

1/2 tsp.       Instant yeast 

 1                Egg white (for wash) optional
Incorporate dry Ingredients then wet. Mix thoroughly. Let forment 18 - 24 hours.
 
Stretch and fold several times.  Let rest for 15 mins.  Shape and let rise for 1 hour.   

 

BAKE

 Pre-heat oven and dutch oven to 500

10 mins. @ 435 covered

35 mins. @ 435 uncovered
 
Brush with diluted egg wash immediately after baking.
N.B.  I use a 4 qt. oval cast iron dutch oven and I slash the loaves at the 10 minute mark when they are uncovered.
Submitted by kmrice on December 15, 2011 - 7:28am.

Are you fermenting at room temperature

or do you use a cold retard?

Karl

Submitted by Mukoseev on December 15, 2011 - 8:15am.

I am fermenting at room

I am fermenting at room temperature 68 -70 degrees for a minimum of 18 hours.  I have cold fermented when I couldn't bake right at the 24 hour point.  The flavor was slightly enhanced but otherwise there was very little difference.

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