No-Knead Ciabatta with a Light and Airy Crumb
A rustic, bakery-style ciabatta made with no kneading and a simple overnight ferment. The result is a golden crust with a wide-open, chewy crumb that looks and tastes like it took real effort.
Equipment
- Large mixing bowl
- Plastic wrap
- Baking stone or heavy sheet pan
- Wire cooling rack
Ingredients
- 3 cups bread flour all-purpose works too
- 1 1/4 tsp instant yeast
- 1 1/2 tsp fine sea salt
- 1 1/2 cups warm water around 100°F / 38°C
- 1 tbsp olive oil
Instructions
- Mix flour, yeast, salt, water, and olive oil in a large bowl until no dry flour remains. Cover and rest at room temperature for 12 to 18 hours.
- Turn the dough out gently onto a well-floured surface. Fold into a rough rectangle and cut into two pieces.
- Rest the shaped pieces on floured parchment paper, covered loosely, for 45 minutes.
- Preheat the oven to 475°F (245°C) with a baking stone or heavy pan inside for at least 30 minutes.
- Bake for 22 to 25 minutes until deep golden brown. Cool on a wire rack for at least 20 minutes before slicing.
Notes
- Do not add extra flour even if the dough feels very sticky - the wetness is what creates the open crumb.
- A pan of hot water placed in the oven during baking helps develop the crust.
- Total time includes the 12-hour overnight ferment.