No-Knead Ciabatta
This No-Knead Ciabatta is easy to make with a light, airy crumb and a crispy crust, perfect for any meal.
Ingredients
Main Ingredients
- 3 cups all-purpose flour Can substitute with bread flour or gluten-free blend.
- 1.5 teaspoons salt
- 0.5 teaspoons instant yeast Active dry yeast can be used if activated in water.
- 1.5 cups water (room temperature) Avoid using cold water for yeast activation.
Instructions
Preparation
- In a large mixing bowl, combine 3 cups of all-purpose flour, 1.5 teaspoons of salt, and 0.5 teaspoons of instant yeast. Mix thoroughly.
- Pour in 1.5 cups of room temperature water and mix until a shaggy dough forms.
First Rise
- Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rise at room temperature for 12 to 18 hours.
Shaping
- After the first rise, lightly flour your work surface, gently scrape the dough onto it, and divide it in half.
- Fold each piece into a rectangle and place them onto well-floured parchment paper. Cover with a kitchen towel and let them rest for about 45 minutes.
Baking
- Preheat your oven to 450°F (232°C) and place a baking stone or heavy baking sheet in the oven to heat up.
- Carefully pull out the hot baking stone or sheet and transfer the dough using parchment paper. Make a few diagonal slashes on top.
- Bake for about 20-25 minutes until golden brown and hollow when tapped on the bottom.
- Transfer to a wire rack and cool completely before slicing.
Notes
For the best results, let the dough rise long enough for flavor development and use room temperature water.