Mar 26, 2015

No Knead Ciabatta

No Knead Ciabatta

This No Knead Ciabatta Bread is so easy to make. You stir the flour, water, salt, and yeast together in a bowl before you go to bed, and shape and bake the loaves in the morning. It's pretty incredible.

No Knead Ciabatta

The most difficult part of making this bread is getting used to working with super wet dough. The trick is to use a wet bench knife and wet hands... and just go with it. Have faith. It works.

No Knead Ciabatta

The overnight rise is a wonderful way of developing flavor and the gluten in the dough. The technique is pretty effortless.

This recipe calls for a pizza stone and some sort of cover for the bread while baking. If you don't have a baking stone, a baking sheet should work well.

No Knead Ciabatta

No Knead Ciabatta

Ingredients

400 grams (3 cups) bread flour
8 grams (1 1/4 tsp) table salt
1/4 tsp instant yeast
1 1/2 C cool water

Instructions

  1. Mix all of the ingredients in a medium bowl for about a minute. Cover the bowl with plastic wrap and let sit for 12 to 18 hours, until more than doubled and bubbly on the dough's surface. 
  2. Flour your work surface and scrape the dough out onto it. 
  3. With wet hands and a wet dough scraper, shape the dough into a 14 inch square. 
  4. Using the wet dough scraper and your wet hands, fold the dough over itself, and then over itself again, so you have a 7 inch square. 
  5. Cover the dough with oiled plastic wrap, and let it rise for 60 to 90 minutes, until almost doubled. 
  6. Preheat the oven, with a baking stone on the center rack, to 475 degrees F. 
  7. When the dough is ready, slice it in half with a bench knife and place each piece, stretched out, on a parchment lined peel. Dust with flour. 
  8. Transfer the dough pieces to the stone, and cover with a large disposable foil pan or roasting pan cover. 
  9. Bake, covered, for 20 minutes. Uncover, and bake for an additional 10 to 20 minutes, until the bread reaches an internal temperature of 200 to 210 degrees F. 
  10. Cool on a wire rack. 
Questions about alternative ways to make this bread? Just ask.

Recipe adapted from My Bread: The Revolutionary No-Work, No-Knead Method.

6 comments:

  1. love the big crumb Karen and thank you for posting it !

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  2. Can't wait to try this, hope I can shape it w/ the high hydration.

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    Replies
    1. Even if you aren't happy with the shaping, just bake. I'm pretty sure it will be successful!

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  3. Hi Karen! This bread looks so delicious. And I love that I don't have to knead it - especially because I get pain in my arms sometimes. I usually avoid making homemade bread for that reason, but this is a great recipe for me to try! Thanks for sharing :)

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  4. That sticky dough is very tricky indeed Karen!:):) We also put a small metallic dish in the bottom of the oven with boiling hot water to release extra steam during baking.
    Great work -as always!

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