Description
A remarkable no-knead ciabatta that offers a light and airy crumb with a crackling crust, perfect for any table.
Ingredients
Scale
- 4 cups all-purpose flour
- 1 ½ cups warm water (about 110°F)
- ¼ teaspoon instant yeast
- 2 teaspoons fine sea salt
Instructions
- In a large mixing bowl, whisk together flour, instant yeast, and fine sea salt. Gradually pour in warm water while mixing until a rough dough forms.
- Cover the bowl with plastic wrap or a kitchen towel and let it rest at room temperature for 12 to 18 hours.
- Generously flour a clean work surface and gently scoop the dough onto it, stretch it into a rectangle about 1-inch thick.
- Fold the dough into thirds like a letter, placing it seam-side down on parchment paper, cover with a towel, and let it rise for another 1 to 2 hours.
- Preheat your oven to 475°F (245°C) and place a baking stone or inverted baking sheet inside to heat.
- Transfer the risen dough with parchment onto the hot stone or tray and bake for 20-25 minutes until golden brown and sounds hollow when tapped.
- Transfer the ciabatta to a wire rack to cool completely before slicing.
Notes
For an extra-crisp crust, place a shallow pan with water in the oven to create steam.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 0g
- Sodium: 320mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg