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Chef John's No-Knead Ciabatta
Chef John's No-Knead Ciabatta
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
1255 minutes
Crispy and light crust with a tender chewy inside, plus it's no-knead!
Ingredients:
  • 3.5 cups white bread flour
  • 0.5 cup whole wheat bread flour
  • 1.5 teaspoons salt
  • 0.25 teaspoon active dry yeast
  • 2 cups water
  • 1 tablespoon olive oil
  • 2 tablespoons cornmeal
Instructions:
  • In a large bowl, combine white and wheat flour. Add salt, yeast, and water. Stir until a wet sticky dough forms, about 5 minutes. Scrape down the sides of the bowl, cover with foil, and let the dough rise at room temperature for 18 hours, ensuring it's not too warm.
  • Using a spatula, gently press down the dough and fold it over several times.
  • Drizzle the heavy-rimmed baking sheet with olive oil and generously sprinkle with cornmeal.
  • Spray a work surface lightly with water and place a long sheet of plastic wrap on the damp surface. Sprinkle the plastic wrap with flour. Transfer the dough onto the floured surface and sprinkle flour on top of the dough. Gently stretch and pull the dough into a long, flat rectangular shape, 12 to 15 inches long. Bring the plastic sheet to the edge of the prepared pan and flip the dough into the pan. Reshape the dough as needed, then dust with flour. Cover with a light dry towel and let rise for about 2 hours.
  • Preheat your oven to a toasty 425°F (220°C).
  • Bake the dough in a preheated oven until the loaf is beautifully browned, for 35 to 45 minutes.

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