No-Knead Ciabatta with a Light and Airy Crumb
This no-knead ciabatta is light, airy, and crusty — perfect for sandwiches, soups, or toasting. No mixer or kneading required.
- Prep Time: 10 minutes (plus resting)
- Cook Time: 25 minutes
- Total Time: 13–20 hours (mostly inactive)
- Yield: 2 small loaves or 1 large 1x
Ingredients
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4 cups (500g) bread flour
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1 1/2 tsp salt
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1/4 tsp instant yeast
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1 1/2 cups + 2 tbsp (400g) lukewarm water
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(Optional) 1 tbsp olive oil
Instructions
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Mix flour, salt, and yeast in a large bowl. Add water and stir until a sticky dough forms.
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Cover and rest at room temperature for 12–18 hours.
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Perform 2–3 sets of stretch-and-folds, resting 30 minutes between.
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Gently shape into 1–2 loaves on a floured surface. Rest 45–60 minutes.
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Preheat oven to 475°F with a baking stone or tray inside. Place a metal pan below.
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Transfer dough (on parchment) to the hot surface. Pour hot water into the lower pan for steam.
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Bake 20–25 minutes until golden and hollow-sounding. Cool completely before slicing.
Notes
Use high-protein bread flour for best results. For added flavor, mix in olives or roasted garlic during the final fold. Store at room temp or freeze slices for later.