Rustic No-Knead Ciabatta Rolls with Crispy Crust
This no-knead ciabatta delivers a chewy crust and light, airy crumb with just four ingredients. It’s the perfect rustic loaf for dipping, toasting, or sandwich-making.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 13–18 hours
- Yield: 1 large loaf 1x
Ingredients
3 ¼ cups bread flour
1 ½ cups lukewarm water (about 95°F)
¼ tsp active dry yeast
1 ½ tsp salt
Instructions
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Mix flour, salt, and yeast in a large bowl. Add water and stir until a sticky dough forms.
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Cover and rest at room temperature for 12–18 hours, until doubled and bubbly.
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Lightly flour a surface, scrape out the dough, and fold gently into a rectangle. Let rest 20 minutes.
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Shape into a log and transfer to floured parchment. Cover and let rise 1 ½ to 2 hours.
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Preheat oven to 475°F with a baking stone or inverted baking sheet inside.
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Bake loaf on hot surface for 20–25 minutes, until golden and crusty.
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Cool completely on a wire rack before slicing.
Notes
Do not add extra flour; high hydration creates the airy texture. Use floured or wet hands when handling. Add olives or herbs for flavor variations.