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

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 If you are concerned the yeast is no longer active, most will proof first.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

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