This no-knead ciabatta is the easier way to make a ciabatta, specially if you don’t enjoy kneading. A ciabatta is a great bread. In Mexico is actually really common and sold pretty much everywhere. They use it a lot to make tortas (which are a type of sandwich, but bigger and more elaborate). It is used mostly for savory things, cut open in half and filled with things inside.
This is an easy recipe to make, there’s no need to knead and making it is really simple. What you do need, as with all good things, is time, and in this case from about 12 to 14 hours to make this recipe. Now, this is because this time is what makes it not need to be kneaded, per se. And even tough is a lot of time, it goes by quickly.
My advice is to make the dough the night before and then bake it the next morning, or make the dough in the morning and then bake the ciabattas at night. This way we make sure the dough has all the time it needs to rest, without needing to knead.
This bread is crisp on the outside and soft on the inside, everything a bread should be, with an amazing texture. When you touch it, press it or cut it, it makes that crunchy glorious sound that all good breads make.
The result is a bread that’s just perfect to make a sandwich with, or eat it with some oil, ham and tomato, YUM!
If you like this recipe, you have to go check out our focaccia recipe.
- 3 1/5 C (400 gr) flour
- 0,10 oz (3 gr) fresh yeast or 0,03 oz (1 gr) active dry yeast
- 1 tsp (8 gr) salt
- 1 2/5 C (350 ml) (11,8 fl oz) cold water (between 51 to 59°F) (between 11° to 15°C)
In a small bowl, place the yest, then add the water and mix completely, and set aside.
In a bowl, mix the flour and salt together. Now, add the previous mixture and mix until well intergrated. Cover the dough with some kitchen plastic wrap and let it rise for 10 to 12 hours.
Once this time has passed, place the dough on a clean and floured surface and without kneading just fold the dough over itself a couple of times, to form a 6 inches (15 cm ) long rectangle, using some more flour when necessary.
Using a knife or spatula, divide the resulting rectangle in two, by cutting it lenghtwise, to end up with two recnatgles, 6 inches (15 cm) long. Place the ciabattas on two separate pieces of parchment paper and let it sit for 1 hour.
Once the hour has passed, place the baking sheet inside the oven (without the bread) and put a baking pan with walls on the lower part of the oven for 15 minutes to 482°F (250°C).
Once the oven is ready, take the baking sheet out of the oven and place the ciabattas with the parchment paper on it and put in the oven again and pour 1 C of boiling water in the baking pan and bake for 35 to 45 minutes.
Once baked, wait 20 minutes until cooled down.