No-Knead Ciabatta with a Light and Airy Crumb

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No-Knead Ciabatta with a Light and Airy Crumb is a fantastic bread recipe that anyone can make at home. This bread has a perfect crispy crust on the outside and a soft, airy texture on the inside. The best part? You don’t need to knead the dough. Just mix it, let it rise, and bake!

Why make this recipe

Making No-Knead Ciabatta is a great choice for beginners and seasoned bakers alike. This recipe is simple and requires minimal effort. It allows you to enjoy fresh bread without the hard work of traditional kneading. Plus, the result is a delicious bread that pairs perfectly with soups, salads, and olive oil.

How to make No-Knead Ciabatta

Ingredients:

• 4 cups all-purpose flour
• 1 ½ teaspoons salt
• ½ teaspoon instant yeast
• 2 cups warm water (about 110°F or 43°C)

Directions:

1. In a large bowl, mix the flour, salt, and yeast together.
2. Add the warm water to the dry ingredients and stir with a wooden spoon until combined. The dough will be sticky and wet.
3. Cover the bowl with plastic wrap or a kitchen towel. Let it rest at room temperature for 12 to 18 hours, or until the surface is covered with bubbles.
4. After the first rise, flour your work surface and gently turn the dough out. Fold it over itself a few times to form a rough shape.
5. Place the dough on a floured piece of parchment paper. Cover it with a towel and let it rest for 1 to 2 hours, until it has puffed up.
6. Preheat your oven to 450°F (230°C). Place a Dutch oven or heavy pot in the oven to heat up.
7. Once the oven is hot, carefully remove the pot. Use the parchment paper to lift the dough and place it in the pot.
8. Cover with the lid and bake for 30 minutes. Then remove the lid and bake for an additional 15-20 minutes, until golden brown.
9. Remove the bread from the pot and let it cool on a wire rack.

How to serve No-Knead Ciabatta

Serve your No-Knead Ciabatta warm or at room temperature. It’s perfect for dipping in olive oil, making sandwiches, or simply enjoying with butter. You can also slice it to serve with soups and salads.

How to store No-Knead Ciabatta

Store the bread in a paper bag at room temperature for up to 2 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze it for up to 3 months. To serve, just toast or warm it up in the oven.

Tips to make No-Knead Ciabatta

• Use a kitchen scale for measuring the flour for accuracy.
• Ensure your water is warm but not hot. Hot water can kill the yeast.
• If you want a more intense flavor, try allowing the dough to rise for longer than 18 hours.
• Be careful not to add too much flour while shaping the dough to keep it airy.

Variation

You can add herbs, spices, or olives to the dough for extra flavor. Experimenting with different add-ins can lead to exciting new flavors!

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but it may produce a denser loaf. You can start with half whole wheat and half all-purpose flour for a lighter version.

2. How do I know when my bread is done baking?
The bread should be golden brown and sound hollow when tapped on the bottom. An internal temperature of about 200°F (93°C) is also a good indicator.

3. Can I make this recipe ahead of time?
Yes, you can prepare the dough the night before and let it rise in the fridge. Just take it out in the morning to come to room temperature before baking.

No-Knead Ciabatta

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• Author: admin
• Total Time: 60 minutes
• Yield: 1 loaf 1x
• Diet: Vegetarian

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Description

A simple and delicious bread recipe that requires no kneading, featuring a crispy crust and a light, airy crumb.

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Ingredients

Scale 1x2x3x

• 4 cups all-purpose flour
• 1 ½ teaspoons salt
• ½ teaspoon instant yeast
• 2 cups warm water (about 110°F or 43°C)

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Instructions

1. In a large bowl, mix the flour, salt, and yeast together.
2. Add the warm water to the dry ingredients and stir with a wooden spoon until combined. The dough will be sticky and wet.
3. Cover the bowl with plastic wrap or a kitchen towel. Let it rest at room temperature for 12 to 18 hours, or until the surface is covered with bubbles.
4. After the first rise, flour your work surface and gently turn the dough out. Fold it over itself a few times to form a rough shape.
5. Place the dough on a floured piece of parchment paper. Cover it with a towel and let it rest for 1 to 2 hours, until it has puffed up.
6. Preheat your oven to 450°F (230°C). Place a Dutch oven or heavy pot in the oven to heat up.
7. Once the oven is hot, carefully remove the pot. Use the parchment paper to lift the dough and place it in the pot.
8. Cover with the lid and bake for 30 minutes. Then remove the lid and bake for an additional 15-20 minutes, until golden brown.
9. Remove the bread from the pot and let it cool on a wire rack.

Notes

Store the bread in a paper bag at room temperature for up to 2 days, or wrap tightly in plastic wrap and freeze for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Bread
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice
• Calories: 200
• Sugar: 1g
• Sodium: 350mg
• Fat: 1g
• Saturated Fat: 0g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 0mg

Keywords: no-knead bread, ciabatta, easy bread recipe, Italian bread, homemade bread