Bakery-Style Ciabatta (No-Knead Ciabatta Recipe)
User Reviews
4.7
Bakery-Style Ciabatta (No-Knead Ciabatta Recipe)
Description
The recipe starts by mixing white bread flour and whole wheat flour with salt and a small amount of instant yeast. Water and olive oil are added, creating a wet dough that is left to ferment at room temperature for approximately 18 hours. This long fermentation develops the flavor and strength in the dough without kneading.
After fermentation, the dough is handled gently to retain air bubbles, divided into loaves, and proofed for 2 hours before baking at a high temperature. The shaping involves stretching the dough carefully to maintain its open structure. The result is ciabatta bread with characteristic chewy texture and airy crumb.
Ideal for sandwiches or serving with soups, this bread provides a satisfying chew and rustic crust. The use of bread flour ensures the chewiness, although all-purpose flour can be used with some difference in texture.
Ingredients
- 3 ½ cups (17 ½oz/496g) white bread flour
- ½ cup (2 ½ oz/71g) whole wheat flour
- 1 ½ teaspoon salt
- ¼ teaspoon instant yeast
- 2 cups (16floz/450ml) water lukewarm
- 1 tablespoon olive oil
Notes
- Use bread flour for a chewier texture similar to traditional ciabatta; all-purpose flour can be substituted but will yield a less chewy crumb.
- Keep the dough wet and handle it gently after fermentation to preserve air bubbles for an open crumb.
- Allow the dough to ferment for about 18 hours at room temperature to develop optimal flavor.
- Stretch the loaves carefully without deflating to maintain their light texture before baking.
User Reviews
Overall Rating
4.7
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