Bread, No Knead Ciabatta
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
- 1/2 teaspoon olive oil
- Rub
- 3 1/4 cups warm water -- (105F to 115F)
- 2 teaspoons salt
- Ciabatta
- Bread
- 4 1/2 cups all-purpose flour -- plus more for dusting and shaping
- 1 1/2 teaspoons instant yeast -- or fast-acting yeast
Possible health benefits
General information, not medical advice.
-
Bread
High in thiamine · 0.4 mg per 100 g, 40% of the reference intake per 100 g
- Thiamine contributes to normal energy-yielding metabolism.
- Thiamine contributes to normal functioning of the nervous system.
- Thiamine contributes to normal psychological function.
1 more authorised claims
- Thiamine contributes to the normal function of the heart.
Thiamin (also called vitamin B1) helps turn the food you eat into the energy you need. Thiamin is important for the growth, development, and function of the cells in your body. NIH fact sheet
High in riboflavin · 0.4 mg per 100 g, 31% of the reference intake per 100 g
- Riboflavin contributes to normal energy-yielding metabolism.
- Riboflavin contributes to normal functioning of the nervous system.
- Riboflavin contributes to the maintenance of normal mucous membranes.
6 more authorised claims
- Riboflavin contributes to the maintenance of normal red blood cells.
- Riboflavin contributes to the maintenance of normal skin.
- Riboflavin contributes to the maintenance of normal vision.
- Riboflavin contributes to the normal metabolism of iron.
- Riboflavin contributes to the protection of cells from oxidative stress.
- Riboflavin contributes to the reduction of tiredness and fatigue.
Riboflavin (also called vitamin B2) is important for the growth, development, and function of the cells in your body. It also helps turn the food you eat into the energy you need. NIH fact sheet
High in niacin · 4.8 mg per 100 g, 30% of the reference intake per 100 g
- Niacin contributes to normal energy-yielding metabolism.
- Niacin contributes to normal functioning of the nervous system.
- Niacin contributes to normal psychological function.
3 more authorised claims
- Niacin contributes to the maintenance of normal mucous membranes.
- Niacin contributes to the maintenance of normal skin.
- Niacin contributes to the reduction of tiredness and fatigue.
Niacin (also called vitamin B3) helps turn the food you eat into the energy you need. Niacin is important for the development and function of the cells in your body. NIH fact sheet
High in folate · 105 µg per 100 g, 53% of the reference intake per 100 g
- Folate contributes to maternal tissue growth during pregnancy.
- Folate contributes to normal amino acid synthesis.
- Folate contributes to normal blood formation.
5 more authorised claims
- Folate contributes to normal homocysteine metabolism.
- Folate contributes to normal psychological function.
- Folate contributes to the normal function of the immune system.
- Folate contributes to the reduction of tiredness and fatigue.
- Folate has a role in the process of cell division.
Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet
High in selenium · 30 µg per 100 g, 55% of the reference intake per 100 g
- Selenium contributes to normal spermatogenesis.
- Selenium contributes to the maintenance of normal hair.
- Selenium contributes to the maintenance of normal nails.
3 more authorised claims
- Selenium contributes to the normal function of the immune system.
- Selenium contributes to the normal thyroid function.
- Selenium contributes to the protection of cells from oxidative stress.
Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet
Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g
- Phosphorus contributes to normal energy-yielding metabolism.
- Phosphorus contributes to normal function of cell membranes.
- Phosphorus contributes to the maintenance of normal bones.
1 more authorised claims
- Phosphorus contributes to the maintenance of normal teeth.
Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet
Source of iron · 3.0 mg per 100 g, 22% of the reference intake per 100 g
- Iron contributes to normal cognitive function.
- Iron contributes to normal energy-yielding metabolism.
- Iron contributes to normal formation of red blood cells and haemoglobin.
4 more authorised claims
- Iron contributes to normal oxygen transport in the body.
- Iron contributes to the normal function of the immune system.
- Iron contributes to the reduction of tiredness and fatigue.
- Iron has a role in the process of cell division.
Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet
Source of copper · 0.2 mg per 100 g, 16% of the reference intake per 100 g
- Copper contributes to maintenance of normal connective tissues.
- Copper contributes to normal energy-yielding metabolism.
- Copper contributes to normal functioning of the nervous system.
5 more authorised claims
- Copper contributes to normal hair pigmentation.
- Copper contributes to normal iron transport in the body.
- Copper contributes to normal skin pigmentation.
- Copper contributes to the normal function of the immune system.
- Copper contributes to the protection of cells from oxidative stress.
Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet
Source of manganese · 0.5 mg per 100 g, 25% of the reference intake per 100 g
- Manganese contributes to normal energy-yielding metabolism.
- Manganese contributes to the maintenance of normal bones.
- Manganese contributes to the normal formation of connective tissue.
1 more authorised claims
- Manganese contributes to the protection of cells from oxidative stress.
Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet
Source of protein · 9.5 g per 100 g, 13% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Contains choline · 84 mg per 100 g, at least 82.5 mg per 100 g
- Choline contributes to normal homocysteine metabolism.
- Choline contributes to normal lipid metabolism.
- Choline contributes to the maintenance of normal liver function.
Choline is a nutrient that is found in many foods. Your brain and nervous system need it to regulate memory, mood, muscle control, and other functions. NIH fact sheet
Nutrients per 100 g of “Bread, egg”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Stop trying too hard to bake the perfect bread! With this no knead ciabatta bread recipe, you can make the best-ever, foolproof scratch bread in your own kitchen with ease. Promise.
- PREP: 12:30 COOK: 25 MINS TOTAL: 12:55 YIELD: 2 LOAVES
- In a small bowl, mix 1/4 teaspoon of the yeast and 1 cup of the warm water. Let stand 10 minutes. In a large bowl, stir 1 teaspoon of the yeast-water mixture (discard remaining yeast-water mixture as this recipe requires only a very small amount of yeast) and 3/4 cup of the water to combine. Add 2 1/4 cups of the flour, and stir with a wooden spoon until a stiff dough forms. Cover with plastic wrap, and leave at room temperature 8 to 12 hours.
- In a large bowl or bowl of a stand mixer, stir 2 1/4 cups of the flour, 1 1/4 teaspoons of the yeast and the salt with a whisk or paddle attachment until just combined. Stir in 1 1/2 cups of the warm water. Add stiff dough mixture; stir with wooden spoon until combined, adding more flour 1 teaspoon at a time until dough just begins to leave sides of bowl; OR, stir on low with paddle attachment 1 minute, increasing to medium speed and mixing 4 minutes, adding more flour 1 teaspoon at a time until dough just begins to leave sides of bowl. Dough will be very sticky.
- Rub olive oil into bottom and sides of a clean large bowl. Use a rubber spatula to transfer dough to oiled bowl. Cover with plastic wrap; let rise in warm place 3 hours until doubled.
- Use a rubber spatula to transfer dough to a well-floured surface; using spatula, fold dough over three times, like a letter. Use a bench scraper or sharp knife to divide dough in 2 equal-sized pieces. Generously sprinkle a clean kitchen towel with flour; use your fingers to gently transfer dough pieces to towel. Cover with another clean kitchen towel and let rise 1 hour.
- Heat oven to 450F. Line 2 baking sheets with parchment paper. Use fingers to gently transfer loaves to baking sheets. Bake 25 to 30 minutes or until baked through and golden brown. Transfer loaves to cooling rack to cool completely.
- Question: This is my first time making Ciabatta Bread and your directions were excellent. I do have a general question, why place the bread on a floured kitchen towel for the second rising? When I had to move my perfectly shaped, risen dough to the baking sheet the end product wasn't as pretty but the taste and texture was perfect. Response: The friction of the towel helps the loaf from spreading too much when it rises the final time. If you let it rise on the baking sheet, it might spread too much when it rises and end up flatter, since the dough is so delicate from the air pockets. I hope that makes sense. I'm so glad you made the bread, though, and enjoyed it!
- Question: What is the best way to store it? Response: Store it covered in an airtight container or plastic bag at room temperature for up to 1-2 days. The crust won't stay crusty after the day it's baked, but it'll still taste good!
- Review: This bread was delicious! We enjoyed it in our household and shared the other loaf with our neighbours. Great recipe thanks for sharing.
- https://www.girlversusdough.com/no-knead-ciabatta-bread
Plating
Cookware for this recipe
-
Baking tray
-
Mixing bowl
-
Whisk
-
Electric mixer
-
Chef's knife
-
Wooden spoon
-
Spatula