This Dame Cooks

 Mark Bittman of the New York Times and Jim Lahey discuss how to shorten the fermentation time on the sponge for no-knead ciabatta bread.  This is educational.  The addition of  1/4 tsp red wine vinegar may shorten the proofing time from 12  hours to  4 hours. 

Start this recipe the night before.  It’s the ultimate in homemade Italian ciabatta.   Get out your cast-iron Dutch oven for this bread.