No-Knead Ciabatta with a Light and Airy Crumb
why make this recipe
Making No-Knead Ciabatta is a fantastic way to enjoy freshly baked bread without the hassle of traditional kneading. This recipe gives you a light and airy crumb that is perfect for sandwiches, toasts, or just enjoying with butter. The simplicity of the method and the delightful results make it a must-try for both beginners and seasoned bakers.
how to make No-Knead Ciabatta
Ingredients:
- 3 1/4 cups all-purpose flour
- 2 teaspoons salt
- 1/2 teaspoon instant yeast
- 2 cups warm water
Directions:
- In a large bowl, mix the flour, salt, and yeast together.
- Add the warm water to the dry ingredients and stir until combined. The dough should be very wet and sticky.
- Cover the bowl with plastic wrap or a clean kitchen towel and let it rest at room temperature for 12 to 18 hours. This long rise will develop flavor and texture.
- After the resting time, the dough will be bubbly and rise to about double in size. Lightly flour your work surface and pour the dough onto it.
- With floured hands, gently shape the dough into a rectangle. Use a bench scraper to help if necessary. Be careful not to deflate it too much.
- Fold the dough in thirds, like a letter. Place it seam side down on a well-floured parchment paper.
- Cover the dough with a towel and let it rise for another hour.
- Preheat your oven to 450°F (230°C) with a baking stone or Dutch oven inside.
- Carefully transfer the parchment paper and dough into the hot Dutch oven or onto the baking stone.
- Bake for 30 to 35 minutes until the bread is golden brown.
- Remove it from the oven and let it cool on a wire rack before slicing.
how to serve No-Knead Ciabatta
No-Knead Ciabatta is delicious served warm, sliced, and enjoyed with butter or olive oil. It also makes a great base for sandwiches or can be toasted for crispy bruschetta. Pair it with soups or salads to complete your meal.
how to store No-Knead Ciabatta
To store your No-Knead Ciabatta, wrap it in a clean kitchen towel and place it in a bread bag or a paper bag. Keep it at room temperature for up to three days. If you want to keep it longer, slice the bread and freeze it in an airtight container. It can be toasted straight from the freezer.
tips to make No-Knead Ciabatta
- Make sure to use warm water, not hot, to aid the yeast without killing it.
- Don’t rush the rising times; they are what create the texture and flavor.
- Avoid too much flour when shaping the dough so it stays wet and airy.
variation
For a variation, you can add ingredients like olives, herbs, or sun-dried tomatoes for extra flavor. This adds a wonderful twist and can enhance your Ciabatta experience.
FAQs
Q: Can I use whole wheat flour instead of all-purpose flour?
A: Yes, but it may change the texture. You might need to adjust the water amount as whole wheat flour absorbs more moisture.
Q: What can I do if my dough does not rise?
A: If your dough doesn’t rise, it may be due to inactive yeast. Ensure your yeast is fresh and that you used warm water.
Q: Can I make this recipe gluten-free?
A: You can try using a gluten-free all-purpose flour blend, but the results may vary. Gluten-free bread often requires additional binding agents.
No-Knead Ciabatta
- Total Time: 780 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
Enjoy freshly baked No-Knead Ciabatta with a light and airy crumb, perfect for sandwiches or toasts.
Ingredients
- 3 1/4 cups all-purpose flour
- 2 teaspoons salt
- 1/2 teaspoon instant yeast
- 2 cups warm water
Instructions
- In a large bowl, mix the flour, salt, and yeast together.
- Add the warm water to the dry ingredients and stir until combined. The dough should be very wet and sticky.
- Cover the bowl with plastic wrap or a clean kitchen towel and let it rest at room temperature for 12 to 18 hours.
- After the resting time, the dough will be bubbly and rise to about double in size. Lightly flour your work surface and pour the dough onto it.
- With floured hands, gently shape the dough into a rectangle and fold it in thirds, like a letter. Place it seam side down on well-floured parchment paper.
- Cover the dough with a towel and let it rise for another hour.
- Preheat your oven to 450°F (230°C) with a baking stone or Dutch oven inside.
- Carefully transfer the parchment paper and dough into the hot Dutch oven or onto the baking stone.
- Bake for 30 to 35 minutes until the bread is golden brown.
- Remove it from the oven and let it cool on a wire rack before slicing.
Notes
For added flavor, consider incorporating olives, herbs, or sun-dried tomatoes into the dough.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 0g
- Sodium: 440mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 0mg
Keywords: ciabatta, no-knead bread, artisan bread
