No Knead Ciabatta Bread

Baker’s Corner – No Knead Ciabatta Bread
This has been one HOT recipe! No one can believe how easy it is.
Try it…it’s delicious and only costs 35 cents to make!

No-Knead Bread
“Thanks to Jim Lahey for developing this recipe and to Cecilia Simonis for sharing.”

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1 ½ teaspoon salt
1 ½ cups tap water

Step 1. In a large bowl combine flour, yeast and salt. Add 1 ½ cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at room temperature.

Step 2. Dough is ready when its surface is dotted with bubbles. Liberally flour a Pastry Mat using the Flour/Sugar Shaker, and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Fold the 2 sides of the Pastry Mat over the bread and let it stand on the counter for 2 hours to rise.

Step 3. 1 ½ hours into the 2 hour rising, preheat oven to 450 degrees & place the empty Covered Baker with lid in oven for 30 minutes. (This is the only recipe I have ever preheated a stone for!)

You want the Covered Baker blazing hot. Dump the dough into the Covered Baker, put the lid on and put back in the oven. Bake for 30 minutes then take the lid off.

Bake for another 8 to 15 minutes until the bread is golden brown on top. Cool on a rack.

Can’t wait??
OK…go ahead. Get a stick of butter and and eat it.
We don’t have the patience in our house either to let it cool, either! Karan Heuvelink Josephus (thanks to Senior Executive Director for sharing this recipe)

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