Italian Ciabatta Bread (No Knead). Easy Artisan Ciabatta Bread Recipe/Rustic Italian Bread/No Knead Rustic Bread. No Knead French Style Baguettes long proof better bread. (SUB) No Knead Bread - Легкий Рецепт Домашнего Хлеба. Easy No Knead CIABATTA BREAD at Home.

My loaf rose more than shown in the video and my dough seemed sloppier than. No-Knead Ciabatta - Bread You Can Believe In. Okay, enough with the inaugural tie-ins. You can Have Italian Ciabatta Bread (No Knead) using 5 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Italian Ciabatta Bread (No Knead)

What You needis 320 ml of Water.
Lets Go Prepare 1/2 tsp of Instant Yeast.
What You needis 30 ml of Olive Oil.
What You needis 1/2 tbsp of Salt.
It's 3 Cups of Bread flour.

Here's the promised ciabatta video recipe. The no-knead part is just a bonus, and only adds to the perfection of this loaf. As you'll hear in the video, I'm a bit under the weather, but even. Ciabatta bread is an Italian loaf traditionally made from wheat flour, water, salt, yeast and olive oil.

Italian Ciabatta Bread (No Knead) instructions

In a big mixing bowl: Mix all the aforementioned ingredients- One by one..
Firstly, the water & yeast- mix it well...then add in the olive oil & salt & give all a nice mix, altogether..
Now, add in the Flour & mix it well with the gentle folding methods- (Don’t over-mix) & cover the bowl & keep it for its 1st proofing for 40 mins by the timer..
After the first 40 mins open the lid- Gently again fold gently, the four sides, allowing air to percolate into the same (dip your fingers in water in a separate bowl) to avoid it sticking too much in the fingers while folding..
Again, close the lid- set it aside for its 2nd proofing for the next 40 mins time..
Again, the same procedures repeated (aforementioned): Set it aside for its 3rd proofing with its cover on..
Time for the 4th proofing- Following the same methods- mentioned above. Set aside for the 40 mins time again..
Now, open the lid- Sprinkle/Dust some flour all over it (dough) gently & on the workstation too- so as to avoid sticking to the same & place it on the workstation now..
Now, with a cake/dough divider- gently lift it up a bit, from all its 4 sides & then cut it into 4 equal halves with the same..
In a baking tray: Line up with a parchment paper that’s slightly bigger than the size of the baking tray..
Now, gently & carefully lift up the 4 dough-lets with the help of the divider/tool in hands & place it very cautiously into the tray- by keeping sufficient places in between each other & also the extra size of the lining paper should now be folded in between each one of them to avoid any contact with them from any sides..
Now, time for its final proofing for the last 40 mins time in the same way. Placed in the tray & covering the tray with a cloth..
Bake it now, in a preheated oven at 220C, for about 20-25 mins time or until it turns dark golden brown from all its sides..
Take it out from the oven- Allow it to cool down just a bit & then, Transfer it to the serving tray/plate...& serve it hot/warm as you prefer. Just freshly baked from the HOME-BAKERY..
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Note-- Bread Flour (Homemade): If you don’t know what bread flour is or how to prepare that at home- you can substitute the same by normal AP Flour too but the texture definitely varies quite a bit..

Ciabatta is often considered a different type of bread as it is made with no fat. Like all breads you can certainly overwork ciabatta dough. If you over knead the dough it can become tough and hard to. Authentic Italian ciabatta bread recipe or Slipper Bread originally from the Veneto made with an overnight starter & cooked on a pizza stone. Place the slices directly in the toaster when ready to eat, no need to thaw them.