3 Reviews

First class bread! I made this twice already. First time, doubled the amount using only whole wheat flour. I let it rise in a warm place and it smelled a bit strong but was fine after baking. 4 children ages 5-18 thought it was delicious. Second time, used 80% whole wheat flour and let it rise in an unheated room. Second rising in muffin pans-they were gobbled up, all 24 of them. Texture was beautifully spungy and moist inside and crusty on the outside for both types of flour. Bread and butter heaven- on-earth.

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ElishevaH March 02, 2010

I don't really eat a lot of bread and this is my first time baking it. I chose this recipe since it's basic and easy. Everything came out as it should, even though I used all "better for bread" flour and dusted the pan with flour instead of corn meal. I also had a small pan of water in the oven for steam action. At the end of the day though, I find that I'm just not a big fan of bread in general and cannot really appreciate homemade ciabatta, over regular toast. That's just me though. If anything, I find the hard crust inconvenient, and the plain flavor of the bread a bit boring. Is it possible to make this with things like chopped rosemary, olives, jalapeno peppers, minced onions, garlic, etc into the dough? And at what step would I add this? That's going to probably my next experiment in baking.

By the way, I'm not sure why step 9 says to preheat 1 hour before it finishes rising. Can someone explain that? My oven can get to 425 in around 10 minutes, so why waste the electricity? lol.

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inane5 July 29, 2011

I've been poking around your recipes a bit, but don't worry because I'll put everything back where I found it. Mouth watering and I'll clean up that mess, too. Made for Soups & Breads.

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gailanng January 10, 2011
No-Knead Ciabatta