Directions
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
