I'm trying no-knead ciabatta

[joneschick]

per the video foodwishes.com. It appears dead simple, and the dough is rising without even minor kitchen damage. Somehow, I think of any bread making as very kitchen messy. It will be prepared for baking tomorrow morning and I'll check back in @that time. Does ciabatta really mean "carpet slipper" in Italian? :hi:

[Lucinda]

1. That is the translation I'm familiar with but

I don't see the similarity to a slipper though. :)

Good luck with the ciabatta. It looks like a beautiful loaf. I may take their method out for a spin. Glad you mentioned it. I'm looking forward to your results!

I think this is the link in case anyone wants to try it...
http://foodwishes.blogspot.com/2009/01/no-knead-ciabatta-bread-you-can-believe.html

Edited to say I have some rising now too. :) My yeast has been lazy lately - so we shall see if the smaller amount can get the job done :)

[hippywife]

2. We've had very, very extensive bread discussions here in the past.

You might want to search this thread as we were all in a bread baking frenzy for a while, both the standard and no-knead varieties. I make the Artisan in Five Minutes a Day no-knead bread with my own modifications often, but not as frequently as when we were all making and comparing notes.

I hope your ciabatta came out great. Let us know! :hi:

[joneschick]

3. as of early this morning...

I peeked & it has risen quite nicely, but I will give it the full 18 hours required in the video. The recipe called for 1/4tsp of yeast which seemed pretty minimal to me, but what do I know? It's been at least 20-25 years since I did any bread baking. I will search out the archived bread threads later. Thanks! :hi:

[Lucinda]

4. Yawp...Mine is doing well too. I'll bake around 8 pm

The quick Ain5 no knead recipes use a lot more yeast and only rise initially for 2 hours (as a rule) - then the dough goes into the fridge and you take out a chunk, let it rise a short time, then bake off. The master batch can make several loaves. Tasty stuff and dead easy.

[joneschick]

5. it's out of the oven

the crust is wonderful, but the body of the loaf could be air-ier, it's not quite soda breadish. I'm going to look into the Ain5. My fridge is pretty crowded as it is, but I'm interested. :hi:

[Lucinda]

6. The Ain5 is dead easy and lots of fun. What flour did you use for the cibatta?

I've found that the White Lily bread flour makes a lighter crumb for the long rise breads, and I prefer King Arthur AP for the Ain5.

Did you do the second two hour rise after shaping? I saw a post saying that someone didn't do the second rise, and they didn't notice any less lift, but I'm planning to wait another two hours after I form the loaf...

[joneschick]

8. following video instructions

I used 3 1/2cups ap, I had Pillsbury & 1/2cup whole wheat. I have another one started with more yeast this time and all ap flour. I had to use up what I had on the shelf to make room for the new bag! I have heard fairly reverent recommendations for King Arthur which I found locally, but v.v. pricey! Everyone here ate up the ciabatta. I made spaghetti so we would have something to mop up with the bread. I have it on good authority that the bread was good with Nutella....the experiment will continue. :hi:

[Lucinda]

9. E V E R Y T H I N G

is good with Nutella. :P

Mine rose a little and is definitely not a success as far as ciabatta goes....but it may still be edible. Its very much like a big flatbread.
I do love KA flour for the Ain5...better texture for sure, and yeah..a little pricey. Other flours are yummy too.

[Lucinda]

7. Wow...this is a really WET dough.

It's sort of shaped and on it's final rise. I'll be shocked if it makes actual bread. Wonder what I did wrong... :rofl: