Description
Discover the joy of baking perfect ciabatta bread without the work! This easy no-knead recipe creates authentic Italian bread with a crackling crust and airy interior using just five basic ingredients. Perfect for busy women who want delicious homemade bread without the fuss, this foolproof method delivers bakery-quality results every time.
Ingredients
- 2 1/4 cups (270g) bread flour (or all-purpose flour) 🌾
- 1 tablespoon (6g) active dry yeast (or 2 teaspoons instant yeast) 🌟
- 1 teaspoon (5g) salt 🧂
- 1/2 teaspoon (4g) sugar 🍬
- 1 cup (240ml) warm water 💧
Instructions
Step 1: Wake Up the Yeast
In a small bowl, stir the yeast into 1/4 cup of warm water (about 110°F/43°C—feels like warm bath water) and add the sugar. Let it sit for about 5 minutes until it becomes foamy. This tells you your yeast is alive and active.
Step 2: Make the Dough
In a large mixing bowl, combine the flour and salt. Pour in the activated yeast mixture along with the remaining 3/4 cup warm water. Stir with a wooden spoon or spatula until everything is well combined and a sticky, shaggy dough forms. The dough will be much wetter than traditional bread dough—this is exactly what you want!
Step 3: Let it Rise
Lightly dust the top of the dough with flour. Cover the bowl with plastic wrap or a clean kitchen towel and place it in a warm, draft-free spot. Let the dough rise for about 1 1/2 hours, or until it has doubled in size and looks puffy with visible air bubbles.
Step 4: Shape Your Bread
Line a baking sheet with parchment paper and generously dust it with flour. Using floured hands or a dough scraper, gently transfer the dough onto the prepared surface without deflating it too much. The dough will be very soft and sticky—this is normal.
Divide the dough into two portions and very gently shape them into elongated loaves about 6-8 inches long. The less you handle the dough, the better, as this preserves those beautiful air pockets. Remember, ciabatta is meant to look rustic and imperfect!
Step 5: Preheat and Create Steam
Preheat your oven to 425°F (220°C). Place an empty baking dish on the bottom rack of your oven. Once the oven is hot, carefully pour 1-2 cups of boiling water into the empty dish to create steam. This steam is crucial for developing that classic crispy crust while keeping the inside tender.
Step 6: Bake
Place your baking sheet with the ciabatta loaves on the middle rack of the oven. Bake for 10 minutes with the steam, then carefully remove the water dish (be cautious of the hot steam). Continue baking for another 10-15 minutes until the loaves are golden brown and sound hollow when tapped on the bottom.
Step 7: Cool and Enjoy
Transfer the baked ciabatta to a wire rack and allow to cool for at least 20 minutes before slicing. This cooling period is important as it allows the crumb structure to set properly. Once cooled, slice and enjoy your homemade artisan bread!
Notes
Note 1: The Perfect Temperature
For optimal yeast activation, your water should be approximately 110°F (43°C) – warm to the touch but not hot. Too cool and the yeast won’t activate properly; too hot and you’ll kill the yeast. If you don’t have a thermometer, aim for the temperature of warm bath water.
Note 2: Handling Wet Dough
Don’t panic about the sticky texture! Keep your hands and work surface well-floured when shaping the loaves. A dough scraper is incredibly helpful for transferring the dough without deflating those precious air bubbles.
Note 3: Creating Perfect Crust
The steam bath is crucial for achieving that professional bakery-style crust. If you don’t have a separate dish for water, you can also spray the oven walls with water using a spray bottle at the beginning of baking.
Note 4: Make-Ahead Magic
For enhanced flavor, you can refrigerate the dough after the first rise for up to 24 hours. This slow fermentation develops more complex, sourdough-like notes in your finished bread. Just bring the dough to room temperature before shaping and baking.
- Prep Time: 15 minutes (active)
- Cook Time: 20-25 minutes
- Category: Bread
- Cuisine: American