No-knead ciabatta, step by step

accreditation
Share your Subscriber Article
You have 5 articles to share every month. Send this story to a friend!
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
loading...
Loading, please wait...
0:00
play article
Subscribers can listen to this article

Photographs Ed O’Riley

This recipe, developed by Jim Lahey of Sullivan Street Bakery in New York, is now world-famous. When the ciabatta comes out of the oven, it looks like it has been made by a boutique bakery.

1. In a large mixing bowl, mix all the ingredients with a wooden spoon until they just come together.

Read this for free
Get 14 days free to read all our investigative and in-depth journalism. Thereafter you will be billed R75 per month. You can cancel anytime and if you cancel within 14 days you won't be billed.
Subscribe
Already a subscriber? Sign in