No-Knead Ciabatta Bread

Photo by Chef John at Foodwishes.com

Photo by Me

Turns out all you really knead (see what I did there) for great bread is some patience. That's right this bread is all about waiting it out. It's about a 21 hour process, but only 20 minutes of real work. I have mine pictured here with some homemade butter which I WILL post about later. I didn't have a picture of the full loaf and I thought it was important that you saw what it looked like so I borrowed one from Chef John. Here's what you knead (okay I knead to stop) Again, this is a Chef John recipe.

4 cups all-purpose flour
1/4 tsp yeast
2 cups water
1 1/2 tsp salt

In medium bowl mix your yeast and water (warmed to 105°- 110°F) Let that sit while you whisk together the flour and salt, beating away the clumps of flour. Add your yeast and mix with a wooden spoon. Cover with plastic wrap and let that sit for 18 hours in a warm, draft-free place.

After you've waited the majority of a day, take your dough onto a floured surface and start pulling and pressing it into a long oval shape. It will be flat and that's just fine. Sprinkle some corn meal on a baking sheet and transfer your oval dough onto it. Now sprinkle that with some flour and place a dry, floured towel on top of that. And test your patience again for two more hours. It will rise more out than up.

Place that in a preheated 425°F over for 35-45 minutes.

See, easy peezy! Enjoy your amazing bread with maybe some goat cheese or seasoned butter or on it's own.

Enjoy!