Name: Chef John's No-Knead Ciabatta
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: White bread flour - 3 ½ cups; Whole wheat bread flour - ½ cup; Salt - 1 ½ teaspoons; Active dry yeast - ¼ teaspoon; Water - 2 cups; Olive oil - 1 tablespoon; Cornmeal - 2 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chef John's No-Knead Ciabatta

1. White bread flour - 3 ½ cups

2. Whole wheat bread flour - ½ cup

3. Salt - 1 ½ teaspoons

4. Active dry yeast - ¼ teaspoon

5. Water - 2 cups

6. Olive oil - 1 tablespoon

7. Cornmeal - 2 tablespoons

How to cook deliciously - Chef John's No-Knead Ciabatta

1. Stage

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.

2. Stage

Punch dough down with a spatula and fold it over a few times.

3. Stage

Lightly grease a heavy-rimmed baking sheet with olive oil. Sprinkle generously with cornmeal.

4. Stage

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.

5. Stage

Preheat oven to 425 degrees F (220 degrees C).

6. Stage

Bake dough in preheated oven until loaf is nicely browned, 35 to 45 minutes. Chef John