No-Knead Ciabatta
Description
The recipe won't take much time. I'll explain in more detail below. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Pour the dry yeast and salt into a deep bowl.
- 3
Step 3
Pour in the olive oil and cold water. Mix everything until the yeast and salt have dissolved.
- 4
Step 4
Sift the flour first. Add about half to the bowl and mix until the wet and dry ingredients are fully combined.
- 5
Step 5
Then add the remaining flour. Mix until no lumps remain. Cover the bowl with plastic wrap and leave at room temperature for 12 hours.
- 6
Step 6
The finished dough should rise and double in size.
- 7
Step 7
Then transfer the dough onto a well-floured surface. The dough will be quite wet and sticky.
- 8
Step 8
Generously dust the top of the dough with flour as well. Pull up and fold all the edges into an envelope several times. Cover with a towel and let rise for 40–60 minutes.
- 9
Step 9
Carefully transfer the ciabatta onto baking parchment, keeping the same side up as before. Preheat the oven to its maximum setting (for me, that’s 250°C). Place a second baking sheet on the lower rack and pour a glass of boiling water into it. Bake the ciabatta for 10–12 minutes with steam. Then remove the tray with water, lower the temperature to 220°C, and bake for another 15–20 minutes.
- 10
Step 10
Let the finished ciabatta cool on a rack, then you can slice it. Your no-knead ciabatta is ready—enjoy your meal!