No Knead Ciabatta Style Bread Loaf
Directions
- 1Add flour, instant yeast, salt, olive oil, and lukewarm water to a large bowl.
- 2Add flour, instant yeast, salt, olive oil, and lukewarm water to a large bowl.
- 3Add flour, instant yeast, salt, olive oil, and lukewarm water to a large bowl.
- 4Mix until a sticky dough is formed.
- 5Mix until a sticky dough is formed.
- 6Mix until a sticky dough is formed.
- 7Cover the bowl with a cloth and let the dough rest in a warm place for 20 minutes.
- 8Cover the bowl with a cloth and let the dough rest in a warm place for 20 minutes.
- 9Cover the bowl with a cloth and let the dough rest in a warm place for 20 minutes.
- 10Lightly wet your hands, grab one side of the dough, stretch it upward and fold it over to the other side. Repeat on all sides. This is the first stretch and fold.
- 11Lightly wet your hands, grab one side of the dough, stretch it upward and fold it over to the other side. Repeat on all sides. This is the first stretch and fold.
- 12Lightly wet your hands, grab one side of the dough, stretch it upward and fold it over to the other side. Repeat on all sides. This is the first stretch and fold.
- 13Cover the dough again and let it rest for 20 minutes.
- 14Cover the dough again and let it rest for 20 minutes.
- 15Cover the dough again and let it rest for 20 minutes.
- 16Repeat the stretch and fold process two more times, each time allowing the dough to rest for 20 minutes in between (total of 3 sets of stretch and folds).
- 17Repeat the stretch and fold process two more times, each time allowing the dough to rest for 20 minutes in between (total of 3 sets of stretch and folds).
- 18Repeat the stretch and fold process two more times, each time allowing the dough to rest for 20 minutes in between (total of 3 sets of stretch and folds).
- 19After the third fold, cover the bowl and let the dough rise in a warm place for 1 to 1.5 hours, or until puffed up and slightly wobbly.
- 20After the third fold, cover the bowl and let the dough rise in a warm place for 1 to 1.5 hours, or until puffed up and slightly wobbly.
- 21After the third fold, cover the bowl and let the dough rise in a warm place for 1 to 1.5 hours, or until puffed up and slightly wobbly.
- 22Transfer the dough gently to a well-floured surface.
- 23Transfer the dough gently to a well-floured surface.
- 24Transfer the dough gently to a well-floured surface.
- 25Dust the top of the dough with more flour.
- 26Dust the top of the dough with more flour.
- 27Dust the top of the dough with more flour.
- 28Carefully divide the dough in half and shape it into two long ciabatta style loaves, without knocking out too much air.
- 29Carefully divide the dough in half and shape it into two long ciabatta style loaves, without knocking out too much air.
- 30Carefully divide the dough in half and shape it into two long ciabatta style loaves, without knocking out too much air.
- 31Place the loaves on a parchment-lined baking tray.
- 32Place the loaves on a parchment-lined baking tray.
- 33Place the loaves on a parchment-lined baking tray.
- 34Score the top of the loaves with a knife.
- 35Score the top of the loaves with a knife.
- 36Score the top of the loaves with a knife.
- 37Cover the loaves with a cloth and let them rest for 20 minutes while you preheat the oven to 220°C (425°F).
- 38Cover the loaves with a cloth and let them rest for 20 minutes while you preheat the oven to 220°C (425°F).
- 39Cover the loaves with a cloth and let them rest for 20 minutes while you preheat the oven to 220°C (425°F).
- 40Bake for 20-25 minutes or until golden brown and crisp.
- 41Bake for 20-25 minutes or until golden brown and crisp.
- 42Bake for 20-25 minutes or until golden brown and crisp.
- 43Serve and enjoy.
- 44Serve and enjoy.
- 45Serve and enjoy.
Ingredients
- 3.5 cups all-purpose or bread flour
- 3.5 cups all-purpose or bread flour
- 3.5 cups all-purpose or bread flour
- 1.25 tsp instant yeast
- 1.25 tsp instant yeast
- 1.25 tsp instant yeast
- 1.75 tsp salt
- 1.75 tsp salt
- 1.75 tsp salt
- 3.5 tbsp olive oil
- 3.5 tbsp olive oil
- 3.5 tbsp olive oil
- 400 ml lukewarm water
- 400 ml lukewarm water
- 400 ml lukewarm water
Equipment
large bowlwooden spoonclothchopping boardsievebaking trayparchment paperovenknife