This bread is the perfect marriage of a crisp, light crust outside and a chewy yet tender inside. The no-knead part is just a bonus!
Bread developed ok but produces a very flat loaf. Also base absorbs a lot of the semolina which isn't great. - 07 Sep 2017
This is extremely easy. I made it about 4 times in one week. Everybody loves it. I eliminated the shaping step. So after leaving the dough for 12 to 18 hours I punch the dough and sometimes add some olives and dump it as is on the baking sheet. Let it rest for 2 more hours then bake as instructed. Amazing. Warning: Addictive. - 13 Nov 2017 (Review from Allrecipes US | Canada)
I did not care for this recipe. TOO DENSE! No holes like in other no-knead recipes I have for Ciabatta. - 21 Aug 2017 (Review from Allrecipes US | Canada)