This is an excellent recipe and like all of Chef John's recipes, they NEVER disappoint. Ciabatta dough is very wet and this no-knead technique is perfect for this type of dough. It's worth watching the video to see how the dough is shaped and transferred to the baking sheet. You do need the full 18 hours for the gluten to develop since you are not kneading the dough, so plan accordingly.
I've made this recipe several times without fail. The recipe is perfect as is, you just have to remember to start the day before you cook it. I like a crisp hard crust, so i cook in an oven with a dish of water on the shelf below my bread, and I mist the loaf during the cooking a couple of times. I usually add 1/2 tsp of thyme, and 1/2 tsp rosemary (or 1 tsp of either), as I like the subtle aroma and flavor that this adds to the bread.
I make a lot of no-knead long-rise breads and this one is great . I like to mix in some smashed roasted garlic and Italian seasonings to kick up the flavor. Plus grated asiago.
An added benefit is that other no-knead boules use pre-heated cast iron pots that make it treacherous to handle without fingers being burned.
One note about the yeast. If you are concerned the yeast is no longer active, most will proof first. But these types of recipes with just a little yeast do not work that way. So, a way to test the yeast is to put the amount of yeast called for into a juice glass with a few ounces of warm water (110c) and a little sugar. Let it rest for 10 minutes and check. If good then just dump it into the bowl with the rest of the water and the other stuff
I made this a couple times, and it makes a tasty bread. But (but!) this is a slab, not a slipper - for a normal ciabatta, cut the dough (or the recipe) in half. You can also make this same day: double the yeast, use very warm water, and you're good to go in 3 hours.
Also, skip the plastic wrap step. Not sure why the additional fuss, It's easier to shape it right on the pan with wet or floured hands (or a plastic dough scraper).
This is extremely easy. I made it about 4 times in one week. Everybody loves it. I eliminated the shaping step. So after leaving the dough for 12 to 18 hours I punch the dough and sometimes add some olives and dump it as is on the baking sheet. Let it rest for 2 more hours then bake as instructed. Amazing. Warning: Addictive.
I followed the recipe exactly, using all White Bread Flour. Turned out absolutely perfect! Best Ciabetta ever!
For no work and only a few ingredients, this made good bread. My loaf rose more than shown in the video and my dough seemed sloppier than Chef John's, even though I used slightly more flour. I wanted to ensure I had really chewy crust so I baked baked mine inside a Le Creuset casserole dish which I had heated in the oven for 10 minutes. Pictures posted.
Very Yum! I let sit for 24 hours at room temp.
This recipe is awesome. I’ve made it 3 times now. I love bread. I hate a lot of work that goes into making bread. I followed this recipe exactly save for one thing. I plopped it in a preheated Dutch oven instead of laying it out on a sheet pan. Amazing. The perfect “lazy man’s” fresh baked bread.
