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Bakery-Style No-Knead Ciabatta Bread: Effortless Artisan Loaf
Samantha Jones

Bakery-Style No-Knead Ciabatta Bread

Fluffy ciabatta with a crisp crust made without kneading. High hydration and fermentation create airy crumb. Ready in 18-24 hours with 30-minute bake.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 19 hours 10 minutes
Servings: 1 servings
Course: Breakfast
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

  • Warm Water (110°F), 1 1/2 cups
  • All-Purpose Flour, 4 1/2 cups (570g)
  • Sea Salt, 2 teaspoons
  • Instant Yeast, 1 teaspoon
  • Olive Oil, 2 tablespoons

Method
 

  1. Combine warm water and yeast in a large bowl. Let sit 5 minutes until frothy
  2. Mix flour and salt in a separate container
  3. Add yeast mixture and olive oil to dry ingredients to form shaggy dough
  4. Rest dough for 18–24 hours at room temperature, covered
  5. Preheat oven to 475°F (245°C) and place baking stone or cast-iron dutch oven on middle rack
  6. Gently fold dough on floured surface 2-3 times and transfer to parchment-lined tray
  7. Bake 30 minutes until crust is dark peach
  8. Cool on wire rack for at least 20 minutes

Notes

Use filtered water to avoid chlorine taste
Substitute 1 cup flour with whole-wheat for nutty flavor
Replace olive oil with flaxseed oil for neutral taste
Sparkling water replaces still water for lighter crumb
Adjust baking time if using dutch oven