If you are looking for a simple and yet tasty ciabatta with just a few steps this will be perfect for you…
I love baking bread, trying all different kind of dough from no-knead to the ones using the mixer…the pleasure that I have with the first bread cutting is out of this world…the expectation of finding out how the crumb turned out.
I love seeing uneven holes in rustic bread and even, soft crumb in the Asian style bread…it is amazing to think that you can do so much with mainly two ingredients…flour and water and it all depends how you handle it…
My husband always teases me when I show him how the dough raises or the bubbles in the sourdough starter gets larger and larger…the truth is I am very content with these small things…anyway…let’s get back to the ciabatta.
– Where did I get the inspiration for this recipe?
Right here…at Umi’s Baking
– Why no-knead ciabatta?
Because it is easy and does not require any skills.
– Do I need any special gadget?
Absolutely not…just a scale and a rectangular container (plastic or glass).
– How long it will take me from the beginning until I have the ciabatta ready to eat?
If you start in the morning, in a warm day, you will be enjoying this light, soft and slightly chewy crumb ciabatta by lunch time.
– Should we start?
Here we go…
- 290 g water
- 2 g yeast
- 385 g bread flour
- 30 g olive oil (or less if you prefer, 15 g)
- 7 g salt
In a rectangle container with lid, mix the water with yeast. Stir gently until all the yeast is totally dissolved.
Add in the flour and olive oil to the yeast mixture. Mix using a Danish dough whisk as the dough will be very wet. Add the salt and continue to mix until the dough comes together.
Cover the dough and let it rest for 1 hour in a warm environment.
Using a fold/coil method, wet your hands and reach under the dough which is spread on the container and lift slowly, the front of the dough will detach and go under forming a coil, repeat on the opposite side. Then use the same method on the other side.
Let the dough rest for 30 minutes and repeat the method of fold/coil. Again, rest for another 30 minutes and last fold/coil in the container.
Rest for 40 to 45 minutes, sprinkle flour on the counter and on top of the dough. Turn the container with the dough on the counter and let the dough fall into the flour surface.
Sprinkle more flour on the dough and loose the bottom with the help of dough scraper.
Cut into 4 pieces, and place them on a flour couch. Sprinkle more flour on the top if necessary to avoid sticking. Cover for approximately 45 to 50 minutes.
In the meantime preheat the oven to 450oF with a pan containing water.
Gently transfer the dough to a pan lined with parchment paper.
Bake for 15 minutes at 450oF. Remove the water in the oven and bake for another 10 minutes. Lower the temperature to 425o F and bake for another 5 minutes.
Remove from the oven and let it cool completely on a wire rack.
– Ready for more no-knead bread recipes?
Check these out…
How do I convert? No idea how to do grams.
Hi Evangeline, most of kitchen scales has both systems, or if you want you can try using
I hope this help!
I love ciabatta and failed the only time I tried to make it. Guess I need to try your version!
Dear Juliana, love a good Ciabatta! And your recipe is short, no-fuss and the resulting breads look amazing! Baking Ciabatta in summertime and then serve it alongside a good pasta loaded with seasonal veggies is just perfect during summer!
Baking bread is just wonderful!
You’re such a great baker! Wonderful looking bread. 🙂 Terrific recipe — thanks.
I love watching the rising process too! And no need. I am always amazed by wet doughs and how they metamorphose. This looks like a delicious ciabatta. Have a great week!
Open crumb and golden crust…your ciabattas turned out bakery perfect, Julianna.
I love ciabatta Juliana and this looks absolutely delicious !!! I have to try this!! xo