Ciabatta Bread
Ever dreamed of baking crusty, airy ciabatta at home? This surprisingly simple, no-knead recipe delivers bakery-quality results with just four basic ingredients. Get ready to enjoy the best bread for sandwiches, dipping, or enjoying all on its own!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours
- Yield: 4 rolls 1x
- Category: Bread, Baking
- Cuisine: Italian
Ingredients
Scale
- 300g All-Purpose Flour (or bread flour for a chewier texture)
- 240g Room Temperature Water
- 1 tsp Instant Yeast
- 1 tsp Salt
Instructions
- Activate Yeast: In a small cup, stir the yeast into the room-temperature water. Let it sit for a few minutes until it looks slightly bubbly.
- Mix Dough: In a large bowl, whisk together the flour and salt. Pour in the yeast-water mixture and stir with a spatula until a very wet, shaggy dough forms. No kneading required!
- First Rise: Cover the bowl and let the dough rest at room temperature for 1 hour.
- Stretch & Fold: With wet hands, grab an edge of the dough, stretch it up, and fold it to the center. Rotate the bowl a quarter turn and repeat 3 more times. Do this for a total of 3 sets, with a 30-minute rest between each set.
- Shape & Proof: Generously flour your work surface. Gently tip the dough out, shape it into a rough rectangle, and roll it into a log. Cut the log into 4 equal pieces. Let them rest on the floured surface for 40 minutes.
- Preheat Oven: While the rolls are proofing, place a small pan with an inch of water on the bottom oven rack. Preheat your oven to 420°F (215°C).
- Bake: Carefully transfer the rolls to a parchment-lined baking sheet. Bake on the middle rack for 20 minutes, until beautifully golden brown.
- Cool Down: Let the rolls cool on a wire rack for at least 20 minutes before slicing. This step is crucial for the texture!
Notes
- Tips & Tricks:
- Embrace the Stickiness: The high-hydration (wet) dough is the secret to ciabatta’s light, airy crumb. Don’t add extra flour to the mix!
- A Kitchen Scale is Your Friend: For consistent, perfect results, weighing your ingredients is far more accurate than using measuring cups.
- The Power of Steam: The pan of water in the oven creates a steamy environment, which is key to getting that signature crisp, crackly crust.
- Serving Suggestions:
- Makes incredible sandwiches and paninis.
- Perfect for dipping in high-quality olive oil and balsamic vinegar.
- Serve alongside hearty soups and stews.
- Storage & Reheating:
- Store rolls in a paper bag at room temperature for up to 3 days. Avoid the refrigerator, as it will make them stale faster.
- To Freeze, wrap cooled rolls tightly in plastic wrap and then foil. They will keep for up to 3 months.
- To Reheat, warm in a 350°F (175°C) oven for 5-10 minutes to bring back that “freshly baked” crust.
Find it online: https://recipesh.com/ciabatta-bread/