Easy No-Knead Ciabatta Bread Recipe

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Easy No-Knead Ciabatta Bread Recipe

Ingredients

  • 500 g (3 ⅓ cups) bread flour
  • 5 g (1 tsp) salt
  • 5 g (≈2 tsp) active dry yeast
  • 375–400 ml warm water (start with 375 ml; the dough should be very wet and sticky)

Instructions

1. Make the Dough (5 minutes)

  1. In a large bowl, mix the flour, salt, and yeast.
  2. Add 375 ml warm water and stir with a spoon or spatula.
    • The dough should be wet, sticky, and shaggy.
  3. If it feels dry, add a bit more water—ciabatta should be a high-hydration dough.

2. First Rise (1–2 hours)

Cover the bowl with a towel or plastic wrap and let it rest at room temperature until doubled in size, bubbly, and jiggly.

3. Stretch & Fold (Optional but improves texture)

For better holes in the crumb:

  • Wet your hands, grab one side of the dough, stretch it up, and fold it over.
  • Repeat 3–4 times around the bowl.
  • Let rest 30 minutes.
  • Repeat once more.

(If you skip this step, it will still work—just slightly tighter crumb.)

4. Second Rise (30–45 minutes)

  1. Generously flour your counter.
  2. Pour the dough out gently (do not punch down).
  3. Sprinkle flour on top and divide into two loaves using a bench scraper.
  4. Carefully lift each piece onto parchment paper, keeping its natural shape.
  5. Let rest while the oven heats.

5. Preheat Oven

Heat your oven to 230°C / 450°F, with a baking stone or inverted baking sheet inside.
If you want extra steam (better crust), place a tray on the bottom to add water later.

6. Bake (20–25 minutes)

  1. Slide the parchment with the loaves onto your hot stone/baking sheet.
  2. Add 1 cup of hot water to the bottom tray (optional).
  3. Bake 20–25 minutes, until golden brown and hollow-sounding when tapped.

Let cool at least 20 minutes before slicing (the interior finishes setting).

Tips for Perfect Ciabatta

  • Very wet dough = big air holes. Don’t add extra flour.
  • Handle the dough gently to avoid deflating.
  • If you want even more flavor, let the dough rise in the fridge overnight.

If you’d like, I can also give you:

  • A poolish/preferment version (even better flavor)
  • A step-by-step photo guide
  • A cost breakdown showing how cheap each loaf is
  • A gluten-free or whole wheat variation

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