No Knead Ciabatta
Master the art of effortless artisan bread with this **No Knead Ciabatta** recipe, a foolproof method for creating bakery-quality loaves at home with minimal effort. Perfect for novices and seasoned bakers alike, this recipe relies on a long, slow rise to develop deep flavors and a beautifully airy texture. Made with just four simple ingredients—flour, salt, instant yeast, and water—this straightforward dough requires no kneading, making it ideal for anyone looking to simplify their baking routine. The result? A rustic loaf with a crisp, golden crust and a light, open crumb, perfect for sandwiches, dipping in olive oil, or serving alongside your favorite soups and pastas. Plus, with only 10 minutes of prep time, this recipe guarantees maximum taste with minimal hassle. Try it today for easy homemade bread that’s sure to impress!
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Recipe Information
Ingredients
- 450 grams All-purpose flour
- 10 grams Salt
- 3 grams Instant yeast
- 375 milliliters Water (room temperature)
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, and instant yeast. Mix well to evenly distribute the dry ingredients.
Add the room-temperature water to the bowl. Using a spoon, spatula, or your hand, mix until all the flour is hydrated and a sticky, shaggy dough forms. Do not knead the dough.
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for 12 to 18 hours, or until it has doubled in size and is bubbly on the surface.
After the first rise, generously flour a clean work surface. Carefully turn the dough out onto the floured surface, being gentle to preserve the air bubbles in the dough.
With floured hands, shape the dough into a rough rectangle. Divide the dough into two equal pieces for smaller loaves or keep it whole for one large loaf.
Gently transfer the dough pieces onto a parchment-lined baking sheet, maintaining the rectangular shape. Sprinkle a little flour on top to prevent sticking, then cover with a kitchen towel. Let the dough proof for 30 to 45 minutes.
Preheat your oven to 220°C (425°F) and place an inverted baking sheet or pizza stone on the middle rack to heat. Place a small oven-safe dish of water on the bottom rack to create steam, which helps develop a crispy crust.
When the oven is fully heated, carefully slide the parchment with the dough onto the preheated baking surface. Bake for 20 to 25 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack for at least 20 minutes before slicing. Serve fresh or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.5 g | 6% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3941 mg | 171% | |
| Total Carbohydrate | 344.7 g | 125% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 1.0 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 516 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
