All my lazy bakers, you need this in your life! Ciabatta does not get any simpler than this.
Yes, we are making no-knead ciabattas. And the result is quite decent to be honest. For the minimal effort that goes into it, the outcome is awesome. And maybe you have always hesitated to make ciabatta and it felt like a daunting task. Now you do not have an excuse. Give it a go. This recipe makes 4 ciabattas. Multiply the amount of ingredients to make more.
Temperature is the most crucial part of this recipe. Because it is fermented for 24 hours, the temperature must be low otherwise the dough will over proof and you will end up with a flatbread instead of a nice fluffy ciabatta.
Watch the video down below for detailed instructions.
250g (8.8oz) strong white bread flour
5g (0.2oz) salt
2g (0.07oz) dry yeast or 3x the amount of fresh yeast
10g (0.35oz) olive oil
170g (6oz) water at 19C (66F)
To learn more about dough temperature control click here.
- In a bowl combine the water, yeast, salt & oil. Mix well.
- Add the flour and mix until no dry flour left. Cover & rest for 5 minutes. Desired dough temperature 22 – 23C (71-73F).
- Give the dough 4 folds at 5-minute intervals.
- After the final fold rest the dough for 30 minutes.
- Place in the fridge for up to 24 hours.
- Take the dough out and divide into 4 equal pieces. Place on a floured tea towel with the smooth side down.
- Cover and ferment for 1.5 hours. During the final hour of fermentation preheat your oven to 220C (430F) fan off.
- Bake the ciabattas on a parchment paper lined tray for around 14 – 16 minutes.
Watch the video here