Description
A bakery-style no-knead ciabatta bread with a crispy crust, airy crumb, and deep flavor – made effortlessly with an overnight rise.
Ingredients
3 ½ cups (17 ½ oz/496g) white bread flour
½ cup (2 ½ oz/71g) whole wheat flour
1 ½ teaspoon salt
¼ teaspoon instant yeast
2 cups (16 floz/450ml) lukewarm water
1 tablespoon olive oil
Instructions
1. In a large bowl, mix together the flours, salt, and yeast.
2. In a separate jug, mix the lukewarm water and olive oil.
3. Add the wet ingredients to the dry and mix into a wet, sticky dough.
4. Scrape down the bowl, cover with plastic wrap and a towel, and ferment at room temperature for 18 hours.
5. Line one baking sheet with a floured towel and another with parchment paper.
6. Turn the dough out, form it into a ball, divide in two, and place on the floured towel.
7. Cover and let proof for 2 hours until bubbly and risen.
8. Preheat the oven to 425°F (210°C).
9. Flip each dough piece and gently stretch into a 16-inch loaf, then transfer to the parchment-lined baking sheet.
10. Bake for 35–40 minutes until golden brown and crusty.
11. Cool completely on a wire rack before slicing and serving.
Notes
Bread flour creates a stronger, chewier texture than all-purpose flour.
Do not knead the dough at any point – the long fermentation builds gluten naturally.
Store in a paper bag at room temperature or freeze sliced loaves for up to 2 months.
- Prep Time: 30 mins
- Cook Time: 35 mins
- Category: Bread
- Method: No-Knead
- Cuisine: Italian