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Easy Ciabatta- no knead no starter

During quarantine i’ve noticed the most common hobby people took on was baking bread- specifically sour dough. TBH I’ve been a little intimidated to try baking sourdough but it is my fav bread so hopefully I’ll make it once I’m back in the U.S. There are many ways to bake ciabatta & if you don’t have a starter have no fear, because you won’t need it for this recipe.

This recipe does not require a starter or kneading (which I love) but it does require letting the dough set over night… which could be annoying if you want to enjoy it asap! I will post a recipe soon that requires a starter and stand mixer, but takes less time.

Let’s get to the yummy crispy baking, shall we? 

Ingredients- 

+ 4 cups bread flour ( I used all purpose)

+1.5 tsp dry yeast or 5.25 ounces starter

+2 tsp salt

+2 cups water

Bake at 450º F for 10 minutes, then reduce heat to 350º F and bake for another 10 minutes or until golden brown. 

If you use the metric system here are the ingredients/ instructions.

Metric Ingredients- 

+600g bread flour ( I used all purpose)

+1.5 tsp dry yeast or 150g starter or

+12g salt

+550g water

Bake at 230º C for 10 minutes, then reduce heat to 180º C and bake for another 10 minutes or until golden brown. 

Instructions- 

  • Add your yeast to lukewarm water and let sit for 5-10 minutes. 
  • + Then add your sifted flour & salt. 

+ Mix together ( I used the ends of my wooden spoons). Remember the dough is very very sticky so you won’t be able to mix it with your hands. 

-Cover with a kitchen towel and let it rest for 20 minutes. 

+ Add some water to your fingers and gently fold in the dough from each side. When you’re done cover it again for another 20 minutes and repeat the same step.

-The only difference is you let it sit for 1 hour this time.

+ After you have folded your bread twice (20 minutes apart) and let it sit for 1 hour, it is time to gently lift it with both hands and let the dough fold under itself, then turn the bowl and do it one more time, forming a perfect ball.

-Cover again and let sit for another hour and repeat the same folding under technique. 

+ Once you are done cover your dough and let it refrigerate over night. 

+ In the morning grab your dough out of the refrigerator and generously flour your flat surface and the top of the dough. 

+ Let the dough slowly and gently pour out of the bowl and onto the floured surface. 

-Preheat your oven to 450ºF or 230º C

+ Flour your scraper or use a rubber spatula to cut your dough however you’d like. 

+ Add your dough to a baking sheet lined with parchment paper. 

Bake for 10 minutes at 450º F or 230º C, then reduce the heat to 350ºF or 180º C for another 10 minutes or until your bread has a nice dark golden color to it. 

Take it out of the oven & enjoy it hot with delicious butter or labne. We love making it into sandwiches too! 

SAHTEIN! 

XO, Samar 

If you try this recipe, as always let me know on Instagram. I love seeing your creations! 

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