No-Knead Ciabatta (adapted recipe)
* 4 cups of bread flour
* 1/4 teaspoon of instant yeast or active dry yeast
* 1 1/2 teaspoons of salt
* 2 cups of tepid water
1. The night before, mix the flour, yeast and salt. Slowly add the water as you bring the dough together with either your hand or a spatula. The dough will seem too wet, then seem too dry. It should end as a fairly shaggy and wet dough.
2. Cover the dough with a clean cotton cloth or a piece of plastic wrap. Let rise in a warm room for 12-18 hours
3. When you check the dough the next day after the allotted time has passed, it should be a bubbly wet dough.
4. Gently slide the dough out onto a floured and dusted with cormeal cookie sheet. Split the dough into two and shape the dough into the desired shape of Ciabatta, which is a long slipper like shape. Cover the dough and let rise another 1-2 hours. It will roughly double in size.
5. Before the dough is done rising, preheat the oven to 220C. Place a baking tray in the middle rack.
6. Place the loaves on the baking tray and cover them with an upturned loaf pan.
7. Cook the bread for 20 minutes, before lowering the oven temperature to 180C and cooking for a further 10-15 minutes or until nicely coloured, when ready the bread will also sound hollow to a gentle knock.