Chef John's No-Knead Ciabatta Recipe

Chef John's No-Knead Ciabatta

Recipe by: 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."

Directions

Prep
20 m
Cook
35 m
Ready In
20 h 55 m

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

Per Serving: 273 calories; 3 g fat; 51.2 g carbohydrates; 8.8 g protein; < 1 mg cholesterol; 439 mg sodium. Full nutrition

By Patricia Guerra

How much yeast is in a package of yeast?

By Tim Claxton

Can I freeze dough and then bake it later?

By Tiffany J.

I want my bread loaves to have a thicker crust. What can I do?

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Reviews

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32 Ratings

Most helpful positive review

cleacohio

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

Bonny

8/21/2017

I did not care for this recipe. TOO DENSE! No holes like in other no-knead recipes I have for Ciabatta.

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cleacohio

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...

Jan Mowbray

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...

Nancy R.

8/7/2017

I followed the recipe exactly, using all White Bread Flour. Turned out absolutely perfect! Best Ciabetta ever!

Ken.W

7/30/2017

Really helps making meal plans. Simple great recipes that have a how to video.

CraftyT

12/30/2017

Very Yum! I let sit for 24 hours at room temp.

shatteringhotdog

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...

Rida Elias

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 ...

iguanamom

7/23/2017

Update: I've changed it from a 3 to a 4 after my 3rd attempt. I used a cup 1/2 water instead of 2 and made it more like his in the video. Was happy with final product (cooked on fan assist for 3...

spence3787

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...

Chef John's No-Knead Ciabatta

Ingredients

Directions