No-Knead Soft Ciabatta Bread
Easy No-Knead Ciabatta with Large Air Pockets
This artisan-style ciabatta bread features an incredibly airy crumb with large irregular holes, crispy crust, and soft interior - all achieved without kneading.
Equipment
Ingredients
Main Ingredients
bread flour
400 g
water
320 g
olive oil
35 g
instant dry yeast
8 g
salt
8 g
Instructions
Mix Ingredients
Combine all ingredients at once in a large bowl and mix until smooth and homogenous.
First Rest
Let the dough rest for 30 minutes to begin gluten development.
First Stretch and Fold
Wet your hands with water and perform the first stretch-and-fold technique.
Additional Folds
Perform 2-3 more folds every 15-20 minutes using the second folding technique.
Fermentation
Leave the dough to ferment until it has doubled in size.
Shape Dough
Transfer dough to heavily floured work surface, dust with flour, and cut into desired sizes.
Proofing
Transfer pieces to parchment-lined baking sheet and let proof for 20 minutes.
Bake
Bake in preheated oven at 230°C with steam for 15 minutes until golden brown.
Original recipe
Storage
Store in paper bag or bread box at room temperature for up to 2 days. Freeze sliced for longer storage.
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