Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
no knead ciabatta bread

No Knead Ciabatta Bread

  • Author: Girl Versus Dough
  • Prep Time: 12 hours 30 mins
  • Cook Time: 25 mins
  • Total Time: 12 hours 55 mins
  • Yield: 2 loaves 1x
  • Category: Bread
  • Method: Bake
  • Cuisine: Italian

Ingredients

Scale
  • 1 1/2 teaspoons instant or fast-acting yeast
  • 3 1/4 cups warm water (105°F to 115°F)
  • 4 1/2 cups all-purpose flour, plus more for dusting and shaping
  • 2 teaspoons salt
  • 1/2 teaspoon olive oil

Instructions

  1. In a small bowl, mix 1/4 teaspoon of the yeast and 1 cup of the warm water. Let stand 10 minutes. In a large bowl, stir 1 teaspoon of the yeast-water mixture (discard remaining yeast-water mixture) and 3/4 cup of the water to combine. Add 2 1/4 cups of the flour, and stir with a wooden spoon until a stiff dough forms. Cover with plastic wrap, and leave at room temperature 8 to 12 hours.
  2. In a large bowl or bowl of a stand mixer, stir 2 1/4 cups of the flour, 1 1/4 teaspoons of the yeast and the salt with a whisk or paddle attachment until just combined. Stir in 1 1/2 cups of the warm water. Add stiff dough mixture; stir with wooden spoon until combined, adding more flour 1 teaspoon at a time until dough just begins to leave sides of bowl; OR, stir on low with paddle attachment 1 minute, increasing to medium speed and mixing 4 minutes, adding more flour 1 teaspoon at a time until dough just begins to leave sides of bowl. Dough will be very sticky.
  3. Rub olive oil into bottom and sides of a clean large bowl. Use a rubber spatula to transfer dough to oiled bowl. Cover with plastic wrap; let rise in warm place 3 hours until doubled.
  4. Use a rubber spatula to transfer dough to a well-floured surface; using spatula, fold dough over three times, like a letter. Use a bench scraper or sharp knife to divide dough in 2 equal-sized pieces. Generously sprinkle a clean kitchen towel with flour; use your fingers to gently transfer dough pieces to towel. Cover with another clean kitchen towel and let rise 1 hour.
  5. Heat oven to 450°F. Line 2 baking sheets with parchment paper. Use fingers to gently transfer loaves to baking sheets. Bake 25-30 minutes or until baked through and golden brown. Transfer loaves to cooling rack to cool completely.