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Bakery-Style Ciabatta (No-Knead Ciabatta Recipe)
This Bakery-Style Ciabatta recipe uses a blend of bread and whole wheat flours combined with minimal instant yeast and a long fermentation time to develop flavor and texture. The no-knead method creates a wet dough that, after fermenting overnight, is shaped into loaves with a light, open crumb and chewy crust typical of ciabatta bread.
Prep Time
30 mins
Cook Time
35 mins
Additional Time
18 hrs
Servings:
2
loaves
Course:
Dinner
Cuisine:
Italian
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.