Ciabatta Bread Recipe | No Knead Crispy Crust, Soft Inside
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.
Mix water and dry yeast in a bowl until the yeast dissolves.
Add olive oil, bread flour, and salt to the bowl and mix until combined.
Let the dough rest at room temperature for 30–45 minutes.
Stretch and fold the dough from the outside toward the center.
Cover the dough and let it rest for another 30–45 minutes.
Refrigerate the dough for 10–12 hours.
Sprinkle flour over the dough and gently release it from the bowl.
Open the dough with your hands and fold it, sealing the seams.
Divide the dough into 4 pieces and transfer them to a baking tray without pressing.
Cover and let the dough rest for 30 minutes.
Score the dough and bake in a preheated oven at 210°C (410°F) for 25–30 minutes, placing a bowl of boiling water in the oven to create steam.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
Also Known As
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