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Video Recipe for super simple slow-rising ciabatta

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Video Recipe for super simple slow-rising ciabatta

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I had always looked down on no knead recipes because, to me, they seemed like kind of a short-cut which couldn’t result in a really good bread. Then one day I found this recipe for “no knead” home-made ciabatta bread. It is so simple that I had my kids, Laura and Luca, make the video recipe. It’s really terrific. Long leavening times (18 + 2 hours), but very little dough handling and a result above all expectations. This no knead procedure is really effective for home-made bread, particularly for those who have little experience or those who don’t have a mixer.

Try it and let me know how you do. Click here if you want to try a similar, but quicker, recipe (2 hours)

Video Recipe for Ciabatta

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Ingredients

  • 500 g Flour
  • 380 g Water
  • 9 g Salt
  • 2 g Dry yeast or 5 g fresh yeast

This is a very soft dough. If you use a flour that’s more moist or weaker, it may result too liquid. In such case, add a little extra flour or use less water

Method

  • Mix flour and water
  • Add yeast
  • Mix well
  • Add salt
  • Mix until you get a very sticky dough

  • Cover and let it rise at room temperature for 18 hours (yes, you haven’t misread, it’s 18 hours). In summer you may have to put it in a cool place and let it rise a little less.

  • Place plastic wrap on worktop, which you had previously sprinkled with a little water so the wrap sticks to it and doesn’t move

  • Sprinkle plastic wrap with a generous amount of flour

  • Using a large spoon, fold the dough onto itself inside the container

  • Pour dough onto plastic wrap
  • Using your fingers, press it a little to brake up air pockets
  • Mold it into a ciabatta shape (if you wish, you might want to brake the dough into two pieces and make two smaller, crunchier breads)

  • Grease a baking sheet with extra virgin olive oil
  • Sprinkle it with corn flour

  • Flip the ciabatta onto the baking sheet

  • Cover it with a dish cloth
  • Let it rise 2 hours
  • Bake for 35-40 minutes at 220°C

Good luck and let us know how it goes!

Luca, Laura e Vittorio

VivaLaFocaccia

Vittorio e Angelo sono i creatori e curatori di VivaLaFocaccia.com, il blog con le video ricette semplici per fare il pane in casa. Nato a Genova e cresciuto nel panificio di famiglia, con i suoi video tutorial Vittorio insegna i trucchi del mestiere a tutti gli appassionati e appassionate di arte bianca per fare il pane in casa come quello dei migliori panifici Italiani.

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