No-knead ciabatta loaf

    (16)
    20 hours 55 min

    This bread is the perfect marriage of a crisp, light crust outside and a chewy yet tender inside. The no-knead part is just a bonus!


    5 people made this

    Ingredients
    Serves: 8 

    • 480g white bread flour
    • 70g wholemeal bread flour
    • 1 1/2 teaspoons salt
    • 1/4 teaspoon dried active yeast
    • 475ml water
    • 1 tablespoon olive oil
    • 2 tablespoons course semolina

    Method
    Prep:20min  ›  Cook:35min  ›  Extra time:20hr rising  ›  Ready in:20hr55min 

    1. Place white and wholemeal flour in a large bowl. Add salt, yeast and water. Mix until a wet sticky dough comes together, about 5 minutes. Scrape down sides of bowl. Cover with foil. Allow dough to rise for 18 hours at room temperature. It should not be too warm.
    2. Punch dough down with a spatula and fold it over a few times.
    3. Lightly oil a heavy rimmed baking tray with vegetable oil. Sprinkle generously with coarse semolina.
    4. Lightly spray a work surface with water. Place a long sheet of cling film on the damp surface to hold it in place. Sprinkle cling film with flour. Scrape the dough onto the floured surface. Sprinkle flour on top of the dough. Gently stretch and pull dough into a long, flat rectangular shape, about 30cm long. Bring cling film to edge of prepared baking tray and flip the dough onto the baking tray. Reshape the dough, if necessary. Dust with flour. Cover with a light dry towel. Let rise about 2 hours.
    5. Preheat oven to 220 C / Gas 7.
    6. Bake dough in preheated oven until loaf is nicely browned, 35 to 45 minutes.

    See it on my blog

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    Reviews & ratings
    Average global rating:
    (16)

    Reviews in English (11)

    0

    Bread developed ok but produces a very flat loaf. Also base absorbs a lot of the semolina which isn't great.  -  07 Sep 2017

    by
    1

    This is extremely easy. I made it about 4 times in one week. Everybody loves it. I eliminated the shaping step. So after leaving the dough for 12 to 18 hours I punch the dough and sometimes add some olives and dump it as is on the baking sheet. Let it rest for 2 more hours then bake as instructed. Amazing. Warning: Addictive.  -  13 Nov 2017  (Review from Allrecipes US | Canada)

    by
    1

    I did not care for this recipe. TOO DENSE! No holes like in other no-knead recipes I have for Ciabatta.  -  21 Aug 2017  (Review from Allrecipes US | Canada)

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