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.
Posts Tagged ‘no-knead bread’
NY Ciabatta Bread Revisited
Wednesday, June 24th, 2009New York Times No-Knead Ciabatta Bread
Tuesday, June 23rd, 2009Start this recipe the night before. It’s the ultimate in homemade Italian ciabatta. Get out your cast-iron Dutch oven for this bread.
