I've been making no knead breads and started using that method for ciabatta. I do however like adding non fat dry milk powder to my ciabatta dough. Can I add this when mixing, and keep it out 18 hours? Some recipes for ciabatta are 2 steps, adding other ingredients on day 2 and mixing. I want to avoid the second stage of using a mixer.
Rob
you should be able to add the milk powder during the initial mixing just fine
reinhart uses milk in his soakers which sit out at room temp for 12-24 hours in his WGB book so i don't see why that would be a serious problem
Cheers