How to Make No-Knead Ciabatta Bread - Amazing Italian Bread
Recipe Information
Ciabatta Bread
Cultural Context
Ciabatta bread originated in Italy in the 1980s as a response to the popularity of French baguettes. Its name means 'slipper' in Italian, referring to its shape. This rustic bread is known for its crispy crust and airy, open crumb, making it perfect for sandwiches or as a side to meals. Today, ciabatta is enjoyed globally, with various adaptations appearing in bakeries around the world.
flour
🥗Healthier: whole wheat flour
💰Cheaper: all-purpose flour
Whole wheat flour adds fiber and nutrients.
olive oil
🥗Healthier: avocado oil
💰Cheaper: vegetable oil
Avocado oil is healthier, while vegetable oil is often less expensive.
yeast
💰Cheaper: sourdough starter
Sourdough starter can be a cost-effective alternative.
salt
💰Cheaper: sea salt
Sea salt is often less expensive than specialty salts.
In a large bowl, combine 3 1/2 cups white flour and 1/2 cup wheat flour.
Add 1/4 teaspoon of yeast and 1 1/2 teaspoons of salt to the flour mixture.
Pour in 2 cups of warm water and stir until a sticky dough forms.
Cover the bowl with foil and let it rise at room temperature for 18 hours.
After 18 hours, the dough should be bubbly and soft.
Punch down the dough with a spatula and fold it over itself a few times.
Lightly oil a heavy half sheet pan with olive oil and sprinkle cornmeal generously on top.
Spray the work surface with water and lay down plastic wrap to prevent the dough from sticking.
Scrape the dough onto the prepared surface and sprinkle flour on top.
Shape the dough into a long flat loaf, punching out air bubbles as needed.
Transfer the shaped loaf onto the prepared pan, covering it with a dry towel to rise for 2 hours.
Preheat the oven to 425°F (220°C).
Bake the loaf for 35 minutes until golden brown and crispy on the outside.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
Also Known As
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