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Chef John's No-Knead Ciabatta
April 14, 2017

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.

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