introduction

No-Knead Ciabatta is a delightful bread that is both easy to make and incredibly satisfying to eat. This recipe takes a hands-off approach, allowing you to enjoy freshly baked bread without the need for extensive kneading or complicated techniques. With its light and airy crumb, this ciabatta is perfect for sandwiches or simply served with olive oil.

why make this recipe

Making No-Knead Ciabatta at home gives you the chance to enjoy bakery-quality bread right from your oven. It requires minimal effort, yet delivers big flavors and a wonderful texture. The long fermentation process improves the taste and creates those lovely holes in the crumb that everyone loves.

how to make No-Knead Ciabatta

Ingredients:

3 cups all-purpose flour
1 ½ teaspoons salt
¼ teaspoon instant yeast
1 ½ cups warm water

Directions:

In a large bowl, mix together the flour, salt, and instant yeast.
Gradually add warm water, stirring until a shaggy dough forms.
Cover the bowl with plastic wrap or a clean kitchen towel and let it rest at room temperature for about 12-18 hours, or until the surface is bubbly.
After the dough has risen, sprinkle some flour on a clean surface and gently turn the dough out.
Using floured hands, fold the dough over onto itself a few times to shape it into a rough rectangle.
Let it rest for another 30 minutes, covered with a towel.
Preheat your oven to 450°F (230°C). Place a baking stone or an inverted baking sheet in the oven to heat up.
Carefully transfer the dough onto parchment paper, then slide it onto the hot baking stone or sheet.
Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Let the bread cool on a wire rack before slicing.

how to serve No-Knead Ciabatta

No-Knead Ciabatta is best served warm or at room temperature. You can slice it for sandwiches, serve it with dips, or enjoy it with butter and jam. It pairs beautifully with soups, salads, and antipasto platters.

how to store No-Knead Ciabatta

To store No-Knead Ciabatta, let it cool completely and then wrap it in plastic wrap or a paper bag. Keep it at room temperature for up to three days. For longer storage, you can freeze the bread. Wrap it tightly in plastic and then in foil. It will last in the freezer for up to three months.

tips to make No-Knead Ciabatta

Use a kitchen scale for better accuracy when measuring flour.
Make sure your water is warm, around 100°F (38°C), to help activate the yeast.
Don’t worry about being too precise when folding the dough; it should still be quite sticky.
Ensure your oven is fully preheated before baking for a crispy crust.

variation

You can add herbs, olives, or cheese to the dough for different flavors. Try mixing in chopped rosemary, sun-dried tomatoes, or grated Parmesan cheese to give your ciabatta a tasty twist!

FAQs

Can I use bread flour instead of all-purpose flour?
Yes, bread flour can be used for a chewier texture, but all-purpose flour works perfectly as well.

How do I know when the bread is done baking?
The bread should be golden brown and sound hollow when you tap the bottom. A thermometer inserted into the center should read around 200°F (93°C).

Can I make this recipe in advance?
Yes, you can prepare the dough and let it rise overnight. Just remember to use it within 18 hours for the best texture. If you need to store it longer, put it in the refrigerator while it rises.