No-knead ciabatta from Food Wishes by John Mitzewich

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Notes about this recipe

  • Recipe Notes

    Can substitute all-purpose flour or a mixture of white and wheat flour for the bread flour.

  • mfto on January 21, 2012

    I have made this bread many, many times with no failures. Watch Chef John's video. No joke. It's that easy and good. Here's a hint. Ignore his trick of pouring the risen dough onto plastic wrap. He has trouble himself. After the 18 hour rise, put parchment paper in a sheet pan. Spray a plastic spatula with spray and simply tip the bowl with the dough close to the center of the sheet pan and using your spatula slowly encourage the dough onto the pan. Use the folding motion that Chef John shows. It will probably be fine but if it needs a little shaping, just use the sprayed spatula. Now spray the dough itself and cover with plastic wrap and let it rise for 2 hours. Preheat the oven to 425 and bake. I once tried putting the sheet pan on my baking stone but the bread seemed to resent it. Every oven is different, but my bread takes 35 minutes.

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