Chef John’s No-Knead Ciabatta

May 09, 2023May 9, 20230 2

Chef John's No-Knead Ciabatta with a crusty exterior and soft interior

by The Chefin Bread

Prep

10 min

Cook

45 min

Ready In

13 hr 55 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

142

Sugar

Fat

Ciabatta is a traditional Italian bread that is famous for its soft interior and crunchy exterior. In this recipe, Chef John has simplified the process of making ciabatta by removing the traditional kneading step, resulting in a delicious, crusty loaf that can be made in a day. The bread includes a combination of white and wheat flour, adding an extra nutritional boost. This bread can be eaten as is, served with olive oil and vinegar, or used as a base for sandwiches or bruschetta. Enjoy this homemade Chef John's No-Knead Ciabatta with family and friends on special occasions or just as an everyday treat.

Instructions

1.	Combine white bread flour, whole wheat bread flour, salt, and active dry yeast in a large bowl.
2.	Add water and olive oil, stir to form a sticky dough.
3.	Cover the bowl and let rise for 12-18 hours.
4.	Preheat oven to 450 degrees F, with a cast-iron Dutch oven inside.
5.	Sprinkle cornmeal on a work surface.
6.	Scrape the dough out of the bowl onto the surface, sprinkle flour on top and fold it over. Leave for around 10 minutes.
7.	Cut the dough into 2 pieces and shape them, then place them on parchment paper.
8.	Allow the dough to rest for 30 minutes.
9.	Pick up the parchment paper with the dough and put it in the preheated Dutch oven.
10.	Bake for around 30 minutes.
11.	Take off the lid and continue baking for an additional 10-15 minutes or until the crust is golden brown.
12.	Allow the bread to cool on a wire rack.

PROS

This ciabatta has a hard and crispy crust and a chewy, translucent inner crumb that is unmatched by other bread varieties.

It’s also quick and easy to make.

CONS

The success of this recipe largely depends on the oven temperature and baking time, which can be tricky for beginners.

This bread is best eaten within 24 hours of baking, as it starts to lose its crispiness and flavor after that.

HEALTH & BENEFITS

Whole wheat flour provides more vitamins, minerals, and fiber than white flour, making this bread more nutritious.
It’s also a great source of carbohydrates, which can be vital for energy.

	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
	2 cups water
	1 tablespoon olive oil
	2 tablespoons cornmeal