The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

No Knead Ciabatta pics

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Mukoseev's picture
Mukoseev

No Knead Ciabatta pics

pixielou55's picture
pixielou55

Hi

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

Thanks, Nancy

Mukoseev's picture
Mukoseev

      4 c.       AP  521g   

      2 c.       Water  422g

2. tps.         Salt

1/2 tsp.       Instant yeast 

 1                Egg white (for wash) optionalIncorporate 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.
kmrice's picture
kmrice

or do you use a cold retard?

Karl

Mukoseev's picture
Mukoseev

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.