Bakery-Style No-Knead Ciabatta Bread
Shaziya
There’s something magical about biting into a loaf of Bakery-Style No-Knead Ciabatta Bread—its golden, crackly crust giving way to a soft, airy interior.
With just 30 minutes of prep and a 35-minute bake, this ciabatta is surprisingly simple yet impressively professional.
Prep Time 30 minutes mins
Cook Time 35 minutes mins
proof over night 18 minutes mins
- 3 ½ cups white bread flour
- ½ cup whole wheat flour
- 1 ½ teaspoon salt
- ¼ teaspoon instant yeast
- 2 cups lukewarm water
- 1 tablespoon olive oil
The Day Before: In a large bowl mix together the flours, salt, and yeast. In a separate jug mix together the water and oil. Add the wet into the dry ingredients and mix to form a wet dough. Scrape down the bowl and cover with a shower cap or cling wrap and a kitchen towel. Leave to ferment at room temperature for about 18 hours. Over this time flavor and texture will develop.
The Next Day: Prepare 2 large baking sheets: Line one baking sheet with a clean kitchen towel and dust liberally with flour. Line the other with parchment paper. Set aside.
Uncover and knock back the dough and roll into a ball. Divide the dough into two pieces and place side by side on the floured towel. Cover with the kitchen towel and allow to proof for 2 hours.
Preheat the oven to 425°F (210°C).
Once bubbles have formed and the dough has risen turn over each loaf and stretch it out to 16 inches as you turn it then carefully place it on your parchment-lined baking sheet. (see video above for step by step).
Bake for 35-40 minutes until golden brown. Allow the bread to cool completely before cutting. Enjoy fresh with butter. Any leftovers toast up great for homemade garlic bread.
Keyword artisan bread, bakery-style, ciabatta, homemade bread, no-knead