Ciabatta For Breakfast? This Cold Proofed No-Knead Recipe Is What You Want!

You know I love cold fermentation. Usually, I stick with cold bulk fermentation and then finish the final proof at room temperature the next day. Cold proofing flips the process upside down. The bulk fermentation is done at room temperature and the final proof is finished in the fridge. Cold proofing is the perfect method for breakfast bakes because all you need to do the next day is pre-heat the oven and bake the bread. You can find a few recipes using this method in the Cold Fermented Dough playlist.

Little ciabatta rolls are ideal for breakfast. They are hearty, taste great, and can hold a lot of topping/fillings. You can leave them as they are, or you can toast them. What makes this recipe even better is that there is no kneading. The dough is simply folded a few times during bulk fermentation instead.

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