How to Make Easiest No- knead Ciabatta Bread
This no-knead ciabatta bread is so easy. Made with simple ingredients and requiring minimal effort, it delivers bakery-worthy results in just half a day. Perfect for beginners and bread lovers alike, this recipe unlocks the secrets of airy crumb and crispy crust. Enjoy it in sandwiches, paninis, or simply with olive oil – the possibilities are endless! Dive in and experience the easy way to ciabatta heaven!
Equipment
Ingredients
- 1⅔ cups 400g lukewarm water (80°F-100°F)
- 1½ tsp 9g salt
- 2 tsp 7g dry yeast
- 3¼ cups 450g strong flour (around 13% protein)
Instructions
Step 1: Prepare the dough
- In a large rectangular Pyrex glass food storage container, combine the lukewarm water, salt, and yeast. Stir until the yeast dissolves.
- Add the flour and mix with a fork or spoon until a shaggy dough forms. Don't worry about kneading – a few rough patches are okay!
- Cover the container and let the dough rest for 30 minutes. This allows the flour to absorb moisture and begin developing gluten.
Step 2: Stretch and fold
- (See video for detailed technique)After the rest period, wet your hands slightly. Gently stretch one side of the dough upwards and fold it over to the opposite side of the container. Repeat this stretching and folding motion four times in total, turning the container a quarter turn after each fold.
- Cover the dough again and let it rest for 30 minutes.
Step 3: Overnight Chill & Easy Shaping
- After the final set of stretches and folds, cover the Pyrex container tightly and refrigerate overnight. The cold temperature allows the dough to slowly ferment, enhancing flavor and texture.
Step 4: Shaping for Bakery-Style Loaves
- Preheat your oven to 450°F (230°C) with a pizza stone inside. This allows the stone to get nice and hot for a crispy crust.
- While the oven preheats, generously flour your work surface. A fine mesh strainer helps ensure there are no gaps in the flour for a smooth transfer.
- Here's a trick! Instead of turning out the sticky dough, invert the Pyrex container that held your dough rise onto the floured surface. Be patient and gently coax the dough out.
- Gently stretch the dough from two opposing sides. Fold one side over the other, creating a rough rectangle.
- Divide the dough into 4 equal portions. Shape each piece into a rectangle, gently stretching and coaxing it into shape without overworking the dough.
- Place 2 shaped ciabatta loaves on separate pieces of parchment paper on a wire rack. Brush off any excess flour from the tops.
- Let the loaves proof for a final 10 minutes. This allows them to rise slightly before baking.
Step 5: Baking for a Golden Crust
- Carefully slide the parchment paper (with the ciabatta) onto the hot pizza stone. You can do this two loaves at a time.
- Bake for 18-20 minutes, or until the loaves are golden brown. To create a steamy environment for a good rise, toss a handful of ice cubes into the bottom of the oven when you first put the loaves in.
- Repeat steps 1 and 2 to bake the remaining loaves.
- Once baked, carefully transfer the ciabatta to a wire rack to cool completely. You can use a pizza peel for easier removal from the hot stone, or carefully slide the parchment paper onto the rack.
Bonus Tip:
- I couldn't resist Taking a warm bite while the ciabatta was still warm! I crumbled some creamy feta cheese inside, along with juicy heirloom tomato slices and a touch of peppery mustard greens for a delightful bite. The combination of textures and flavors was irresistible! But don't be afraid to get creative with your fillings. This bread is a blank canvas – go for your favorite cheese and tomato pairing, add some cool cucumber slices for a refreshing twist, or spread on some homemade hummus or mashed avocado for a healthy twist. The possibilities are truly endless!Enjoy your homemade ciabatta – the delicious reward for your minimal effort!
Video
Notes
Here are some tips and tricks to elevate your ciabatta baking experience:
For a Dreamy Crust:- Preheat properly: Preheat your oven and pizza stone (if using) well in advance for even heat distribution and a crispier crust.
- Steam power: Throwing ice cubes in the oven when baking creates steam, mimicking a professional bakery environment and enhancing crust development.
- Scoring magic: Score the dough surface before baking with a sharp knife or razor blade. This allows the dough to expand beautifully and creates those signature cracks.
- Mist it up: Spraying the dough lightly with water before baking adds extra moisture and contributes to a crustier exterior.
- Flour power: Don't underestimate the importance of using high-quality bread flour. Its higher protein content helps develop gluten, leading to a more airy and structured crumb.
- Hydration balance: Water is key! Ensure your dough is neither too wet nor too dry for optimal gluten development and an airy crumb.
- Gentle handling: Avoid overworking the dough during shaping. Handle it gently to preserve the air bubbles and achieve a light, fluffy crumb.
- Proofing patience: Be patient with the proofing times. Under-proofing will result in a dense loaf, while over-proofing can lead to a collapsed crumb.
- Use a bench scraper: This handy tool makes shaping and transferring the dough a breeze, minimizing mess and ensuring even shaping.
- Dusting matters: Generously dust your work surface with flour to prevent sticking and ensure smooth shaping.
- Leftover love: Don't discard leftover ciabatta! Cube it and toast it for delicious croutons, breadcrumbs, or use it for panzanella salad.
- Experiment with flavors: Once you master the basic recipe, get creative! Add herbs, olives, sun-dried tomatoes, or other ingredients to customize your ciabatta.