Bakery-Style Ciabatta Bread — No Kneading, No Equipment, No Fuss
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.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
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 bread flour, whole wheat flour, salt, and instant yeast.
In a separate jug, mix lukewarm water with olive oil.
Add the wet ingredients to the dry ingredients and mix with a wooden spoon until combined.
Cover the bowl with a shower cap and let it sit at room temperature for about 18 hours.
After 18 hours, turn the dough out onto a floured surface and divide it in half.
Dust a tray with flour and place the divided dough on it, dusting the tops with more flour.
Cover the dough with a clean tea towel and let it proof for 2 hours at room temperature.
After 2 hours, carefully flip the dough onto a parchment-lined baking tray, stretching it to about 16 inches.
Bake in a hot oven until puffed up and golden brown.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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