The Ciabatta is a great bread to make if you want to test high hydration dough, but are a bit reluctant because of the handling. The ciabatta shape is not very rigorous and you have a lot of freedom when shaping. At the same time, this is the bread that will give you a super crisp crumb with a nice fluffy core. Ciabatta bread can be used for many purposes even as an everyday bread. I actually love making packed lunches with ciabatta. This particular recipe has 80% water (according to the baker’s percentage). You can, of course, scale the water content up and down according to your comfort zone. However, I advise you to go a bit out of your comfort zone to get to know high hydration dough.
If you want to test high hydration dough, but are a bit reluctant because of the handling. The ciabatta shape is not very rigorous and you have a lot of freedom when shaping.
No-knead is also an easy way to make bread and requires little work from your side. Basically, you just have to mix the dough and leave it cold for 8-10 hours. You can, for example, mix this before going to bed and bake them before work in the morning. Or you can mix the dough before going to work in the morning and bake when you get back home. This bread will go perfect alongside pasta dishes.
No Knead Ciabatta
- Mixing bowl
- Kitchen scale
- Kitchen towel
- 500 gr flour
- 400 gr water
- 2 tsp salt
- 1/2 tsp yeast
- Mix ingredients in a bowl cover and let it rest for 8-10 hours.
- Lightly dust your working surface with flour and fold your dough like an envelope.
- Cover and let it rest for 20 min.
- Set your oven to 250 degrees celsius insert a baking stone if you have.
- Fold the upper and lower edge of the dough in underneath itself so that it becomes a long rectangular shape.
- Cover and let it rest until done (see the finger test).
- Separate the bread into 4 pieces right before you pop them in the oven.
- Make sure you pour some water in the bottom of the oven.
- Close the door and let it bake for about 20 minutes.
We also have other bread recipes on the blog. Feel free to check them out and let us know what you think.