Beyond Bread

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“No Knead” Ciabatta

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Using the “no-knead” method, popularized by Jim Lahey of Sullivan Street Bakery, I went for a ciabatta this weekend.  There were a few adjustments I made to the recipe:

  1. I used 2/3 bread flour and 1/3 whole wheat flour, instead of 100% bread Flour.
  2. To develop the strength of the dough a bit, I used the “stretch-and-fold” technique several times throughout the 19-hour fermentation period.

Overall, I was pleased with the results.  The crumb had a nice open structure, with uneven holes throughout.  The crust was a bit thinner than I expected, and was hoping for a bit more oven spring.

For anyone looking to get into baking bread, this is a GREAT recipe to start with.  You can find the original no knead recipe here.

Ciabbata cooling down

Ciabbata cooling down

The crumb

The crumb

...and some more crumb

...and some more crumb

Written by mrosen814

October 11, 2009 at 9:49 am

Posted in Ciabatta