Description
This ciabatta bread recipe delivers a crisp, golden crust and a light, open crumb with big holes. Made with five basic ingredients and a long, cold rise, it’s a forgiving no-knead bread that’s perfect for sandwiches or dipping in olive oil.
Ingredients
3 ½ cups Bread flour (high protein)
1 ½ cups Warm water (about 110°F)
1 teaspoon Active dry yeast
2 teaspoons Salt (fine sea salt best)
2 tablespoons Olive oil
Instructions
- Mix the dough: Combine flour and salt in a large bowl. Dissolve yeast in warm water. Add water and oil to the dry ingredients. Stir until a shaggy dough forms
- Bulk ferment: Cover the bowl. Let it rest for 12-18 hours at room temperature. The dough will bubble and double
- Shape the loaves: Generously flour your work surface. Gently turn out the sticky dough. Do not punch it down. Divide it in half. Fold each piece into a rough rectangle. Use a bench scraper
- Second rise: Transfer each loaf onto a floured parchment sheet. Cover them with a towel. Let them rest for 45 minutes. They will puff up
- Bake: Preheat your oven to 450°F with a baking stone or inverted sheet pan inside. Slide the parchment with the dough onto the hot pan. Add steam by throwing ice cubes into a hot pan at the bottom. Bake for 25-30 minutes until golden brow
Notes
Use a digital scale for accuracy.
Handle the wet dough gently; it is sticky by design.
Create steam in your oven for a crackly crust.
Cool the bread completely before slicing to prevent a gummy interior.
Store in a paper bag at room temperature for up to 2 days, or freeze for 3 months.
Reheat in a 350°F oven for 5 minutes; do not microwave.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/12 of one loaf)
- Calories: 180 kcal
- Sugar: 0g
- Sodium: 390mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg
Keywords: ciabatta, bread, no-knead