Description
Enjoy freshly baked No-Knead Ciabatta with a light and airy crumb, perfect for sandwiches or toasts.
Ingredients
Scale
- 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