Bakery
No-Knead Ciabatta Bread
2 h 30 minServes 6Nutri-Score C€
C
2 h 30 min
2 h 30 minNo-Knead Ciabatta Bread
what you need
Ingredients
water (lukewarm)Other305 ml
yeastPantry3 g
flourGrains380 g
olive oilPantry30 ml
saltSpices6 g
per serving
Nutrition
265kcal
- Carbs
- 48 g
- Proteins
- 7 g
- Fat
- 5 g
what you’ll use
Tools
Mixing bowl
Baking tray
Oven
Bench scraper
step by step
Method
- Step 1
Mix the dough
- In a bowl, mix the water and yeast.
- Add the flour and mix until no dry flour remains.
- Step 2
Rest the dough
- Cover the bowl and let the dough rest.
- Step 3
Add salt and olive oil
- Add the salt and olive oil to the dough and work them in.
- Step 4
Stretch and fold
- Do a series of stretch and folds, then coil folds, without waiting between folds.
- Step 5
Bulk fermentation
- Cover the bowl and leave the dough to rise.
- Step 6
Shape the ciabatta
- Gently place the dough on well-floured baking paper without deflating it.
- Stretch it gently from the sides, then divide into 6 pieces.
- Step 7
Rest the pieces
- Let the pieces rest uncovered.
- Step 8
Bake with steam
- Bake at 440°F (225°C) with steam.
- Step 9
Finish baking
- Reduce the heat to 380°F (195°C) and bake until golden brown.