Chef John'S No-Knead Ciabatta – a delicious recipe with white bread, whole wheat bread flour, salt, active dry yeast, water, olive oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place white and wheat flour in a large bowl. Add salt, yeast, and water. Mix until a wet sticky dough comes together, about 5 minutes. Scrape down sides of bowl. Cover with foil. Allow dough to rise for 18 hours at room temperature. It should not be too warm.
2
Punch dough down with a spatula and fold it over a few times.
3
Lightly grease a heavy-rimmed baking sheet with olive oil. Sprinkle generously with cornmeal.
4
Lightly spray a work surface with water. Place a long sheet of plastic wrap on the damp surface to hold it in place. Sprinkle plastic wrap with flour. Scrape the dough onto the floured surface. Sprinkle flour on top of the dough. Gently stretch and pull dough into a long, flat rectangular shape, 12 to 15 inches long. Bring plastic sheet to edge of prepared pan and flip the dough into the prepared pan. Reshape the dough, if necessary. Dust with flour. Cover with a light dry towel. Let rise about 2 hours.
5
Preheat oven to 425 degrees F (220 degrees C).
6
Bake dough in preheated oven until loaf is nicely browned, 35 to 45 minutes.
473
kcal
Calories
5
g
Fat
88
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 1/2 cups white bread flour, 1/2 cup whole wheat bread flour, 1 1/2 teaspoons salt, 1/4 teaspoon active dry yeast, and more.
Yes, Chef John'S No-Knead Ciabatta falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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