No knead? Never knead! | No knead sourdough ciabatta | sourdough ciabatta

Why every 'no knead' recipe needs folding?
I really wanted to know the recipe, that doesn't need any folding and any kneading, but there was not.

So I made it! Mix all ingredients and let levain work!
It's a recipe that doesn't require folding or kneading.
That's why I call this recipe 'Never knead'.

Try baking sourdough with an easy recipe. :)

🔸 Tips 🔸
1. Results may vary if your levain is too young or weak. In this case, increase the amount of levain by 2 to 3 times.
2. Adjust the amount of water according to the flour you use (I used Italian 00 flour from La Grande ruota).
3. This bread is made at room temperature of 24 degrees. Keep fermentation time shorter in summer and longer in winter.
4. Fermentation is done when the dough doubles from its size.
5. The baking time varies depending on the oven, but preheat it at maximum temperature (240 degrees or higher) for more than 45 minutes and bake.

🔸Time stamp🔸
00:00 Start
00:24 Measuring ingredients
02:58 After fermentation
03:30 Shaping
05:41 How to check the fermentation
07:11 Result
09:35 Tasting the bread

Thank you for watching!
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