Ciabatta - No Knead Bread
I found this recipe for Ciabatta No Knead Bread on the internet at this site:
http://www.5min.com/Video/How-to-Make-No-Knead-Ciabatta-Bread-213126958
Watch the video... I followed every step as seen in the video.
I converted the recipe to weight measurment... here it is...
Ciabatta -no knead bread 1 loaf
455 gr APF (all purpose flour)
64 gr WF (whole wheat flour)
0.9 gr yeast (active dry yeast)
9.5 gr salt (table salt)
473 gr warm water 100 - 105F
The bread smelled and tasted fantastic, I would definatly make it again. Very easy to make. Here are a couple of pictures of the finished product.
By the way... it went very nicely with the Moroccan Lentil Soup I made as well!!!!
The soup recipe can be found at this site:
http://allrecipes.com/Recipe/Moroccan-Lentil-Soup/Detail.aspx
thanks for sharing your results!
Would you change anything for the next bake?
I wouldn't change a thing.
This is a beauty to behold. Thanks for sharing the formula and the pics...Making ciabatta tomorrow and may give this a try. Nice crumb!
I might just change up a few things next time now I've looked into it further. Non the less this loaf of bread in the pictures lasted about 1 minute at dinner!! It was a hit.
IMO, his approach is essentially classic "no knead" but I think he could improve the bread with less hydration and at least one T&F cycle. Appears to me that the crumb could be somewhat more open; it's not quite as light textured as I believe a Ciabatta should be.
But if it tastes good and you like it, by all means enjoy ....
If you could direct me to a decent recipe I'd be pleased to give it a try. I'd like to see the differnce and compare. I've never done a sour dough starter yet, maybe there is a recipe without the difficulty of going through making the starter.
Check your mail ...
Hope you like that one.
Hi There,
This article was circulating a few weeks ago on TFL...........San Francisco Baking Instuite No Knead Ciabatta.
C:\Users\user\Desktop\SFBI No-knead, Hand-mixed Ciabatta The Fresh Loaf.mht
Worked for me..best ciabatta I've made to date..........Pete
http://www.thefreshloaf.com/node/21750/sfbi-noknead-handmixed-ciabatta
after reading the Tartine book, I have adapted Reinhart's Crust and Crumb to no knead and have been very satisfied with the results, with a very open crumb and chewy texture
search for Vincent Tallu who has a page of his own, with the pastry video and another couple of videos, one on cibatta and one on baking cibatta, and he doesn't fiddle with it much, and its very wet and slimpsy and thats in a bakery!
Exactly where my mind takes me.
I went to see Vincent Tallu's webpage...very cool. I actually seen one of them before but I looked thru them all and it was quite interesting. Thanks.
He just chunked off the dough, weighing to make sure they were uniform in size, and put them onto a pan to raise, then simply took them off the pan (no couche, no muss no fuss) and put them onto the peel and in the oven.
All the books etc, say to proof them on the couche to keep the form etc, but his just stayed and while they did run out a bit, they sure looked nice in the end.
I'm looking for a couple of my books, and when I find them, I'm going to read the different recipes for the cibatta and figure out what the differences are, and try making some. See which one comes the closest to that video for handling.
I just love that pastry video, have it bookmarked, but wish I could figure out how to download it so I could watch it more often.