Kneading bread dough seems like a waste of time and energy and I’m on a mission to make as many different breads using the no-knead method as possible. I don’t recall kneading a single bread dough this year. And it feels great. Breadmaking has become much simpler. No need to break a sweat and no need to worry too much about temperature calculations.
Lately I have been recreating some of my old recipes using the no-knead and cold fermentation methods, so I thought it’s time for a ciabatta. And what a beautiful ciabatta it is! Fermented in the fridge for 24 hours it has a great depth of flavour. And the 80% dough hydration gives it a wonderfully open and irregular crumb.
📖 Get the recipe ➡️ https://www.chainbaker.com/cold-ciabatta/
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