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My review
Chef John's No-Knead Ciabatta
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Chef John
"This bread is the perfect marriage of a crisp, light crust outside and a chewy yet tender inside. The no-knead part is just a bonus."
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Ingredients
20 h 55 m servings 273Original recipe yields 8 servings (1 loaf)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- Punch dough down with a spatula and fold it over a few times.
- Lightly grease a heavy-rimmed baking sheet with olive oil. Sprinkle generously with cornmeal.
- 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.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake dough in preheated oven until loaf is nicely browned, 35 to 45 minutes.
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Footnotes
- Chef's Note:
- You can use all-purpose flour if you want.
Nutrition Facts
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Reviews
Read all reviews 94113 Ratings
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Most helpful positive review
4/14/2017
This is an excellent recipe and like all of Chef John's recipes, they NEVER disappoint. Ciabatta dough is very wet and this no-knead technique is perfect for this type of dough. It's worth watch...
Most helpful critical review
10/21/2019
I made this a couple times, and it makes a tasty bread. But (but!) this is a slab, not a slipper - for a normal ciabatta, cut the dough (or the recipe) in half. You can also make this same day: ...
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4/14/2017
This is an excellent recipe and like all of Chef John's recipes, they NEVER disappoint. Ciabatta dough is very wet and this no-knead technique is perfect for this type of dough. It's worth watch...
9/8/2018
I've made this recipe several times without fail. The recipe is perfect as is, you just have to remember to start the day before you cook it. I like a crisp hard crust, so i cook in an oven w...
12/14/2017
I make a lot of no-knead long-rise breads and this one is great . I like to mix in some smashed roasted garlic and Italian seasonings to kick up the flavor. Plus grated asiago. An added benefi...
10/21/2019
I made this a couple times, and it makes a tasty bread. But (but!) this is a slab, not a slipper - for a normal ciabatta, cut the dough (or the recipe) in half. You can also make this same day: ...
11/13/2017
This is extremely easy. I made it about 4 times in one week. Everybody loves it. I eliminated the shaping step. So after leaving the dough for 12 to 18 hours I punch the dough and sometimes add ...
8/7/2017
I followed the recipe exactly, using all White Bread Flour. Turned out absolutely perfect! Best Ciabetta ever!
2/25/2017
For no work and only a few ingredients, this made good bread. My loaf rose more than shown in the video and my dough seemed sloppier than Chef John's, even though I used slightly more flour. I...
12/4/2017
This recipe is awesome. I’ve made it 3 times now. I love bread. I hate a lot of work that goes into making bread. I followed this recipe exactly save for one thing. I plopped it in a preheated D...