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
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)
This is an excellent recipe and like all of Chef John's recipes, they NEVER disappoint. Ciabatta dough is very wet and this no-knead technique is perfect for this type of dough. It's worth watching the video to see how the dough is shaped and transferred to the baking sheet. You do need the full 18 hours for the gluten to develop since you are not kneading the dough, so plan accordingly. - 14 Apr 2017 (Review from Allrecipes US | Canada)