No-Knead Ciabatta Recipe for a Light, Airy, Bakery-Style Loaf
A no-knead version of classic Italian ciabatta, this recipe produces a golden crust and light, airy crumb with minimal effort. Perfect for sandwiches or dipping.
- Prep Time: 10 minutes (plus 12–18 hour rise)
- Cook Time: 25 minutes
- Total Time: 13–19 hours
- Yield: 2 small loaves 1x
Ingredients
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500g bread flour
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400g water (lukewarm)
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¼ tsp instant yeast
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1½ tsp fine sea salt
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Extra flour for shaping
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Cornmeal or semolina for dusting (optional)
Instructions
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In a large bowl, mix flour, salt, and yeast. Add water and stir until no dry spots remain.
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Cover and let rise at room temperature for 12–18 hours, until bubbly and doubled.
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Turn dough onto a floured surface. Fold gently, rest 10 minutes.
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Divide into two pieces. Shape each into rough rectangles. Rest 45 minutes.
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Preheat oven to 475°F with a baking stone or steel. Place a tray for steam on bottom rack.
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Transfer loaves to the hot stone. Pour hot water into tray for steam.
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Bake 20–25 minutes until golden and hollow-sounding. Cool on a rack.
Notes
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Use a high-hydration dough for best results.
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Add olives or herbs for variation.
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Store at room temp for 2 days or freeze for up to 1 month.