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Chef John's No-Knead Ciabatta
Reviews:
September 08, 2018

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.

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