No Knead Ciabatta｜Apron

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients, while all-purpose flour is more accessible.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a high smoke point, while vegetable oil is often cheaper.

yeast

🥗Healthier: sourdough starter

💰Cheaper: instant yeast

Sourdough starter adds depth of flavor, while instant yeast is convenient.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt can enhance flavor with trace minerals, while table salt is more economical.

Mix 100g of bread flour, 1g of active dry yeast, and 100ml of water to create a poolish.

In a separate bowl, combine 400g of bread flour, 3g of active dry yeast, 280ml of water, 40g of olive oil, and 10g of salt to form the dough.

Cover the bowl with a damp cloth and let rise at room temperature until doubled in size.

Gently deflate the dough and turn it out onto a floured surface.

Divide the dough into portions and shape each into a rustic loaf.

Place shaped loaves on a floured baking sheet, cover, and let rise for another 30-45 minutes.

Preheat the oven to 220°C (428°F).

Bake the loaves for 20-25 minutes, until golden brown and hollow-sounding when tapped.

Cool on a wire rack before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens