Ciabatta (no knead)

Hi all,

Here's some ciabatta i baked on the weekend...

Original method/recipe is from [url=http://drfugawe.wordpress.com/2009/05/30/it-aint-no-sissy-loaf/]here[/url]

Recipe for those not wanting to click...

sponge

200 w
400 fl
30 st

dough

90 w
100 fl
(600 sponge)

final hydration after autolyze + salt

90 w
6 salt

Couple of things to point out with this one : i didnt knead the dough at all...just combined by hand or stirred in all ingredients when called for -with the wrong end of a wooden spoon (bout 30secs each time till combined). Once i'd added last amount of water and salt, i did folds for entire bulk ferment every hour or so (bout 8 all up), right up until ready for dividing and baking.

Other interesting this is the fantastic proving conditions we have in Melbourne at the moment :Initial sponge took about 36hrs to triple in size, bulk took about 8hrs...yes, its cold.

Well worth the wait though...
[IMG]http://img44.imageshack.us/img44/9922/dscn1711a.jpg[/IMG]
[IMG]http://img44.imageshack.us/img44/7469/dscn1712n.jpg[/IMG]
[IMG]http://img44.imageshack.us/img44/6131/dscn1713.jpg[/IMG]
[IMG]http://img44.imageshack.us/img44/7407/dscn1715e.jpg[/IMG]
[IMG]http://img44.imageshack.us/img44/9290/dscn1719s.jpg[/IMG]

Cheers,
Sam