Ingredients
4 cups bread flour (I used 3 1/2 cup white and 1/2 cup wheat)
*Note: you can use All-purpose flour if you want
1/4 tsp yeast
2 cups warm water
1 1/2 tsp salt
Preparation
Mix all ingredients in stand mixer with the paddle until it becomes very sticky. In the same bowl cover with foil for ~18 hrs at about 65 degrees.
After letting stand, punch down with a spatula and turn it over on itself a few times.
Grease a pan with oil and sprinkle some cornmeal on it.
Flour some cling wrap and roll the dough out of the bowl onto the wrap using your spatula. Form the dough with your hands until it resembles a ciabatta loaf and set aside for 2 hours. Pre-heat oven to 425 and bake for ~35 minutes. Let rest on a cooling wrack and viola, you have your own no knead ciabatta bread. It is delicous.
