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Chef John's No-Knead Ciabatta
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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