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No-Knead Ciabatta

This no-knead ciabatta recipe combines simplicity and deliciousness without the physical effort of traditional kneading, resulting in warm, crusty bread perfect for sharing.
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Prep Time 12 hours
Cook Time 30 minutes
Total Time 12 hours 30 minutes
Servings: 8 servings
Course: Bread, Side
Cuisine: Italian
Calories: 200
Ingredients Method Notes

Ingredients
  

Bread Ingredients
  • 4 cups all-purpose flour Bread flour can be used for a chewier texture.
  • 2 cups lukewarm water
  • 1.5 teaspoons instant yeast
  • 2 teaspoons salt
  • extra flour for dusting Don’t be shy when dusting!

Method
 

Preparation
  1. In a large mixing bowl, combine the flour, instant yeast, and salt. Slowly pour in the lukewarm water and mix until there are no dry bits left.
  2. Cover the bowl with plastic wrap or a clean towel and let it rest at room temperature for 12 to 18 hours.
Shaping
  1. Lightly flour your work surface and gently pour the dough onto it. With floured hands, stretch and fold the dough over itself to shape it into a rectangle.
Baking
  1. Preheat your oven to 450°F (232°C) and place a baking stone or heavy baking sheet inside to heat up.
  2. Transfer the dough onto parchment paper and then slide it onto the heated baking stone or sheet. Bake for about 25-30 minutes until the crust is golden brown.
  3. Once baked, transfer your ciabatta to a wire rack to cool completely.

Notes

For a crispier crust, add a pan of water in the oven while baking. Store leftovers wrapped in a clean kitchen towel or paper bag to maintain crispness. Avoid plastic bags.