No Knead Ciabatta

[supernova]

My fiance loves, LOVEs the fresh ciabatta at whole paycheck. So, I was looking around for a way to make it at home.

I never got into the Ain5 because there's not enough of us to eat it all.

But I found this video and made it. Worked great. Just enough to make a large loaf.

Next time I won't oversleep and let it rise for 20 hours. :P

http://www.youtube.com/watch?v=YX_6l2bmvQI

[tigereye]

1. ooh! Great. I've been thinking about trying to make ciabatta

since it's my favorite type of bread.

[Phentex]

2. I confess...

I like the Kroger brand the best. I have made it myself, I have purchased from bakeries and stores, and there is something about the Kroger version that we all like best. Now, Kroger sends me coupons for their bread and it's just too good to pass up.

[hippywife]

3. Thank you sooooo much for posting this!

I just went to his site and it looks great! :hi:

[joneschick]

4. any word on your results?

this is the same one I did a few weeks ago. (http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x82905) I was less than thrilled with my loaves, but I suspect part of my problem may the room temperature. The video results are lovely, mine, not so much :hi:

[supernova]

5. Mine turned out pretty good

for a first effort. The texture was great, big holes; crunchy crust.

I cooked it about 5 mins too long so the crust got really hard. And I let it rise the night before to the point of falling. I overslept the next day. :dunce: It rose except for one place on the end. That area looked more like a pita. lol.

But the taste was sublime. :9

I'm going to do another one tonight. :-)

[joneschick]

9. ok, I'll try again tomorrow

it was certainly simple enough. mine didn't get the nice big bubbles. tomorrow, warmer kitchen :hi:

[hippywife]

6. That would be my problem with trying it right now.

My kitchen is waaaaay too cold!

[supernova]

7. Oven with the light on

is what I'm doing. Seems to work.

Plus it's kitty proof. ;-)

[hippywife]

8. Yeah, I guess I could try that.

Kitty proof is a plus given the newest addition to the family last Sept. doesn't seem to have any boundaries. ;)

[supernova]

11. Second batch turned out better!

This batch I used about a teaspoon of yeast and let it rise slowly. I didn't use quite as much salt either. He calls for 1 1/2 Tblsp. I used about 1 tablespoon.

I cooked it less, a little over 20 minutes. The crusty part didn't set up, though. More like traditional bread crust. This new oven tends to run hot I think.

Still, very nice developed flavor.

[Catherina]

10. Thank you! I'm going to the store to buy more flour and will make it this PM.

I'll make enough to freeze, pulling it out of the oven 5 minutes early.

[shanti]

12. looks yummy!

i just made this recipe the other day. it's pretty foolproof "artisan" bread and seems pretty similar to your recipe.

http://steamykitchen.com/168-no-knead-bread-revisited.html

[Catherina]

13. I made this today. It's so DELICIOUS!

Next time I'll cut down slightly on the salt.

This is so yummy. I'm enjoying it with a bowl of yucca and pumpkin beef stew.

It's like dying and going to heaven.

Thank you!

[supernova]

14. Glad you liked it!

I agree with you about the salt. His 1.5 Tblsps is a little much for me. Makes it taste more like a pretzle than bread to me. I'm satisfied with the plain Tablespoon or a little less of salt. SO likes things saltier than me, so he likes it. Ugh.

[Blues Heron]

15. The video calls for 1.5 teaspoons salt

Maybe a typo in the written recipe? This recipe sounds really good - I'm going to try this one of these days! Thanks for posting!

-on edit- Just checked the website recipe for this and it calls for 1.5 teaspoons salt.

[supernova]

16. OOPS!

No wonder it tasted salty.

:dunce:

Surprised it didn't kill the yeasties.

[Catherina]

17. 1.5 teaspoons of salt was still a tad bit too salty for me.

It was fine for sandwiches but I wanted to eat it with butter and jam. I made it with just one tspn and invited half the neighborhood over to taste it with apricot jam I made the same day.

I'm still in heaven!

This is one of the best recipes ever, I think I'll be making it every three or four days now. Keep us updated.

[Stinky The Clown]

18. Cook's Illustrated adds 3 oz of very cheap, light beer to the recipe for flavor

Substitute the beer for part of the water right at the start. Use as much yeast as the recipe says. The beer is purely for flavor.

As others have noted, the 1-1/2 TABLEspoons of salt is far too much. 1-1.2 TEAspoons sounds right.

I like the loaf shape of this better than the round shape of the A-in-5 or CI versions.

[supernova]

19. I like the beer idea

And it couldn't be any simpler to do.

Sitting for that long, 18+hours, it does develop great flavor.

[Catherina]

20. I have to thank you again for this! Ciabatta is almost impossible to find where I am

so is any hard crust, big hole bread.

I've been making this bread every two days now, usually with water but once with half beer and half water.

I'm also making my own cheese now and the two together are just heaven. Thank you!