No Knead Ciabatta

Canugghead

Inspired by https://eggheadforum.com/discussion/1234414/stecca-give-it-a-try?utm_source=community-search&utm_medium=organic-search&utm_term=stecca
Thanks to @GrateEggspectations for sharing


Found this when freezer diving...

Sinfully yummy!

GrateEggspectations

Love it, Gary. Foie pairing is enviable. That’s amazing. 

Does it qualify as “a make again” (my wife’s expression)? Sure looks like it from here. 

johnmitchell

Fantastic 😋😋

Canugghead

@GrateEggspectations Definitely a make again but may not be that often, soaking clay pots and handling the stones is not fun. The recipe calls for baking the two loaves back-to-back with one pot, glad I have two! Will explore other recipes. Also, we don't like super hard crust, so after pot removal I went with 12 min at 450 instead of 15-20 min at 475, came out just right for us.

GrateEggspectations

I recommend you give the stecca a go. Seems more low effort than the ciabatta. 

Paolo

That looks sooo italian! Just like at any local bakery. Ciabatta is a must on our tables.
Very well done

GrateEggspectations

Paolo said:

That looks sooo italian! Just like at any local bakery. Ciabatta is a must on our tables.
Very well done

…Coming from an Italian. 

🔥

GrateEggspectations

Canugghead said:

@GrateEggspectations Definitely a make again but may not be that often, soaking clay pots and handling the stones is not fun. The recipe calls for baking the two loaves back-to-back with one pot, glad I have two! Will explore other recipes. Also, we don't like super hard crust, so after pot removal I went with 12 min at 450 instead of 15-20 min at 475, came out just right for us.

Should have mentioned earlier, but I think you’d like the Stecca for this very reason. The bite is forgiving and so satisfying.

Canugghead

@Paolo
Thank you kindly, I still have a lot to learn 

Canugghead

@GrateEggspectations
good, brittle crust - Sold!

caliking

Looks terrific, @Canugghea. I'm all ears for any tips you may have for a thin, crispy crust. My loaves often have a crust with more chew to them.

Canugghead

@caliking, as I said above...
Also, we don't like super hard crust, so after pot removal I went with 12 min at 450 instead of 15-20 min at 475, came out just right for us.
Sometimes it's hit-n-miss, got lucky this time.

'good, brittle crust' is a direct quote from the Stecca recipe that @GrateEggspectations highly recommends.

caliking

Canugghead said:

@caliking, as I said above...
Also, we don't like super hard crust, so after pot removal I went with 12 min at 450 instead of 15-20 min at 475, came out just right for us.
Sometimes it's hit-n-miss, got lucky this time.

'good, brittle crust' is a direct quote from the Stecca recipe that @GrateEggspectations highly recommends.

Noted. Was wondering if there were any other tips for a thin crust. The extra baking time helps make the crust more crisp, but I don't know how to get it thinner.

bluebird66

That's an awesome meal!