No Knead Ciabatta Recipes

CHEF JOHN'S NO-KNEAD CIABATTA

Steps:

• 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.

HOMEMADE ITALIAN CIABATTA BREAD

Steps:

• In a small bowl 1/4 cup of water, honey and yeast, let sit 5 minutes then stir.
• In a large bowl add the flour , make a well in the centre and add the yeast mixture and 1/2 cup of water (if too dry then add the extra 1/4 cup 1 tablespoon at a time until you reach a wettish dough). Mix together with a wood spoon, when almost mixed add the salt and combine. The dough will be loose and sticky. Sprinkle the top with 1 1/2 tablespoons of flour.
• Cover the bowl with a large tea towel, place in a warm, draft free area and let rise for 1 1/2 hours.
• Pre-heat oven to 425F (220C), line a cookie sheet with parchment paper and sprinkle with 1 1/2 tablespoons of flour.
• Carefully move the dough from the bowl to the prepared cookie sheet, making sure that the floured top of the dough remains on the top.
• With a spatula form the dough into an oblong loaf, place 5 or 6 ice cubes on a pan on the bottom of the oven to create vapor or add the pan when pre-heating the oven and pour 1 cup of very hot water into the pan before adding the dough. Bake for approximately 20 - 25 minutes. Let cool and serve. Enjoy!

NO-KNEAD CIABATTA

Steps:

• In a small bowl, combine 2 cups flour, water and yeast. Cover tightly with plastic wrap and let stand until more than doubled in size and bubbles are present on surface, 12 to 18 hours. Combine salt and remaining flour; stir salt mixture and oil into dough., Turn dough onto a well-floured baking sheet; gently press with a spatula into a 10-in. x 5-in. loaf. Cover and let rise at room temperature for 2 hours or until dough holds an indentation when gently pressed (loaf will slightly increase in size)., Arrange one oven rack at lowest rack setting; place second rack in middle of oven. Place an oven-safe skillet on bottom rack; preheat oven and skillet to 475°. Meanwhile, in a small saucepan, bring 2 cups water to a boil., Wearing oven mitts, place bread on top rack. Pull bottom rack out by 6-8 in.; add boiling water to skillet. (Work quickly and carefully, pouring water away from you. Don't worry if some water is left in the saucepan.) Carefully slide bottom rack back into place; quickly close door to trap steam in oven., Reduce heat to 425°; bake for 10 minutes. Remove skillet from oven; bake bread 12-15 minutes longer or until deep golden brown and bread sounds hollow when tapped on the bottom. Cool on a wire rack.

NO KNEAD CIABATTA ROLLS

Steps:

• In a large mixing bowl add flour, water and dry yeast. Give a nice stir with a fork.
• Add extra virgin olive oil and salt. Mix well with a fork until all flour is incorporated. Make sure to scrape the bowl to get all the flour stuck at the bottom of the bowl.
• Cover the bowl with a lid or a plastic wrap and a kitchen towel.Let rest for 30-60 minutes.
• Slide the spatula down the bowl on the side, pull it out stretching and folding the dough back on itself.
• A few inches apart from the first fold do the same manipulation, repeating the folding process as many times as needed to finish a whole round around of the bowl.
• Cover the bowl with a lid or a plastic wrap.Place in the fridge overnight or for at at least 8 hours.
• Using a spatula or wet hands do the stretching and folding process as before.As you fold the dough you'll notice how it's now a lot more stretchy and starts to gain structure.
• Cover the bowl with ciabatta dough with a lid or a plastic wrap and a kitchen towel.Let rest until doubled in size.
• Once ciabatta dough has doubled in size do stretching and folding process again.Cover and let rest until doubled in size.
• This time around it should take the dough less time to rise to double in size compared to previous proofing.
• Repeat folding process as in previous steps and let ciabatta dough rise for the last time until doubled in size.The dough result: now the dough is full of air with amazing big bubbles.
• Generously dust your work surface with flour.Flip the bowl upside down and let the dough come out assisting yourself with a silicone spatula scraping the sides of the bowl.Generously dust with flour.
• Gently arrange the dough into a rectangular shape assisting yourself with dough scrapers.
• Using floured dough cutter/scraper divide the dough first into 2 long loaves, than each loaf into squares. Six or 8 square of this amount of dough is ideal.
• Transfer ciabatta rolls on a baking sheet lined with parchment paper.
• It's best to do it by sliding the dough scraper under each ciabatta bun. Avoiding touching it with your hands as this will deflate the dough and deform the shape.
• Cover the baking sheet with a linen towel or an old tablecloth and let rest for 20-30 minutes.
• In the meantime preheat the oven to 450F (230C).
• Once your oven is preheated to the right temperature, place your baking sheet on the middle rack and immediately spray water on the bottom and on the sides of the oven using a spray bottle. This will create steam for the perfect rise in the oven.
• Bake ciabatta rolls in a preheated to 450F (230C) oven for 12 minutes. Then reduce the heat to 375F (190C) and bake for another 10-12 minutes.

NO-KNEAD CIABATTA

Steps:

• Mix the water, yeast, and salt together in a large bowl.
• Add flour one cup at a time.
• Stir until all the flour is pretty much absorbed.
• Cover with a kitchen towel and set aside for 18 hours or overnight.
• In the morning uncover the dough and slightly pat it down with a rubber spatula to deflate it.
• Sprinkle cornmeal onto a baking sheet.
• With a rubber spatula scrape the wet dough out onto the pan, don't worry if it looks a little messy, straighten it out a little with floured hands.
• Set pan aside uncovered for 2 hours to rise (don't expect it to rise much).
• Preheat oven to 425F an hour before the bread will be done rising.
• Note:If you like you can sprinkle flour over the top of the risen dough right before you put it in the oven, this will give it the nice crackly floured look when it is done.
• Bake bread for 20-30 minutes. It will be done when the crust has a deep golden color. Enjoy!

CIABATTA

Steps:

• Make the starter: Using your hands, combine flour, yeast, and water in a bowl. Gently work to form a ball. Cover with plastic wrap, and let stand at cool room temperature until it has risen slightly and is bubbling, 12 to 15 hours.
• Make the dough: Whisk together flour and yeast in a large bowl. Add water and starter, and stir with a rubber spatula until mixture comes together in a slightly sticky, loosely formed ball of dough. Cover with plastic wrap, and let rest for 20 minutes.
• Gently turn dough onto an unfloured work surface. Sprinkle with salt, and drizzle with oil. To incorporate oil into bread, use the heel of one hand to stretch half of the dough away from you at the same time your other hand is stretching the other half toward you. Fold in half, and repeat until oil has been completely incorporated (dough will no longer have a sheen to it and there should be no oil on work surface).
• To knead: Gather dough, lifting it above work surface. Hold one end of dough close to you while you cast the other end in front of you, onto the surface. Pull the end of dough in your hands toward you, stretching it gently, then fold the dough in half on top of itself. Repeat: Lift, cast, stretch, and fold. Knead the dough until it is smooth, supple, and elastic, 8 to 10 minutes. Use a dough scraper to clean the surface as needed, adding the scraps to the dough. (Dough will be very sticky, but avoid adding more flour until the end, when it may be necessary to add a very small amount. Add the flour to your fingers, not the dough.) Form into a ball.
• Place dough in a lightly oiled bowl. Cover with oiled plastic wrap. Let rise at cool room temperature for 45 minutes.
• Gently turn dough onto a lightly floured surface. (Do not punch dough to deflate.) Fold into thirds, as you would a business letter. Then fold it in half crosswise. Return to bowl, cover, and let rise at cool room temperature until it has almost doubled, at least 75 minutes.
• Gently turn dough onto a lightly floured surface. Using a dough scraper or a knife, divide dough into 2 equal portions. Cover with oiled plastic wrap, and let rest for 20 minutes.
• On a lightly floured surface, spread each portion of dough into a rectangle that's roughly 6 by 4 inches. (Be careful not to deflate bubbles.) Fold dough into thirds again, as you would a business letter, pressing seams with lightly floured fingers. Place dough, seam side down, on a generously floured linen towel or a baking sheet lined with floured parchment. Cover loosely with oiled plastic wrap, and let rise at cool room temperature until it has almost doubled and a floured finger pressed into side leaves a slight indentation, 40 to 50 minutes.
• Place a skillet on oven rack adjusted to lowest position and a baking stone on middle oven rack. Preheat oven to 500 degrees. If using a linen towel, gently transfer dough to a parchment-lined baking sheet. Just before baking, stretch each portion into a 10-by-4-inch rectangle. Immediately dimple entire surface with lightly floured fingers. Pour 1/2 cup hot water into skillet in oven. Slide bread and parchment onto baking stone.
• Immediately reduce oven to 450 degrees. Bake, rotating once, until bread is golden brown, sounds hollow when bottom is thumped, and interior registers 205 degrees on an instant-read thermometer, 15 to 20 minutes. Let cool on wire racks. Bread is best the day you make it.