Homemade Ciabatta Bread
Jim Lahey’s no-knead crisp, airy overnight ciabatta takes just minutes to mix and bakes up the next day with an aroma that’s to die for! Makes two 10-inch loaves.
Servings: 20 slices (1-inch)
Calories: 72kcal
Equipment
- Parchment paper
- baking stone or steel highly recommended but not necessary
- baking sheet if you don't have a baking stone or steel
- large mixing bowl
Ingredients
- 400 g bread flour
- 350 g water room temperature
- 8 g salt
- 1 g dry yeast ¼ tsp
Instructions
Mix & Ferment (Day 1):
- In a large bowl, combine flour, water, salt, and yeast. Mix with a spoon for about 30 seconds, just until no dry flour remains. The dough will be very wet and shaggy.
- Cover the bowl with plastic wrap and let sit at room temperature (70–72°F) for 12–18 hours, until the surface is bubbly and the dough has more than doubled in size.
Prepare Work Surface (Day 2):
- Generously flour your work surface. Scrape the dough out in one piece, being careful not to deflate it. Use a gentle touch.
Shape the Dough and Proof:
- Lightly dust the dough with flour and rub a little oil on your hands. Gently nudge the dough into a rough 14-inch square. Fold in half horizontally, then fold in half again to make a ~7-inch square.
- Place the folded dough onto a parchment-lined baking sheet (using a bench knife helps if you have one to transfer the dough). Cover with a floured towel or plastic wrap. Let rise in a warm, draft-free spot for 1 hour, or until almost doubled. If it springs back when gently poked, let it rise for an additional 15 minutes.
Preheat Oven:
- About 30 minutes before baking, preheat the oven to 475°F (245°C). If using a Dutch oven, preheat it now. If using a pizza stone or steel, place it on the center rack.
- See Steam Methods and prepare your steam method now. (See below for options.)
Final Shape and Bake:
- Prepare two flour-dusted parchment sheets (about 8″x12″). Cut the dough in half and place each very gently and quickly onto the parchment sheets. Gently shape each piece into a long, flat loaf (about 10 inches). Shape to fit your baking vessel if using a Dutch oven.
- Transfer one loaf to the preheated baking surface. Bake for 10 to 15 minutes, then remove the steam source or uncover the loaf and continue baking for a total of 25 to 35 minutes, or until it is golden brown. Bake the second loaf the same way if baking one at a time.
How to Bake with Steam
- Wet Towels: Place a metal dish on the bottom rack. Pour boiling water over 2 rolled-up wet towels just before baking.
- Ice Cubes: Place a metal pan on the bottom rack and toss in a few handfuls of ice right before baking (avoid oven glass).
- Dutch Oven: Bake the dough inside a preheated Dutch oven with the lid on for the first 10–20 minutes, then remove the lid to finish.
Notes
Let cool at least 20 minutes before cutting.
Nutrition
Calories: 72kcal | Carbohydrates: 15g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 156mg | Potassium: 21mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 0.4IU | Calcium: 4mg | Iron: 0.2mg