Simple No-Knead Ciabatta for Family Meals and Lunches
A simple, no-knead ciabatta recipe with a crisp crust and open, airy crumb. Perfect for sandwiches, dipping, or serving with soups and spreads.
- Prep Time: 10 minutes (active)
- Cook Time: 25 minutes
- Total Time: 13–18 hours (with rise)
- Yield: 2 medium loaves 1x
Ingredients
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4 cups (500g) all-purpose flour
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1¾ cups (420g) water, room temp
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¼ tsp instant yeast
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1½ tsp salt
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1 tbsp olive oil (optional)
Instructions
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In a large bowl, mix flour, yeast, salt, and water until no dry spots remain. Add olive oil if using.
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Cover and let rise at room temperature for 12–18 hours.
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(Optional) Perform 2–3 stretch-and-folds during the first 3 hours.
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Scrape dough onto a floured surface. Gently divide into 2 loaves and shape into rectangles.
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Let rise 45–60 minutes. Preheat oven to 475°F with a stone or sheet inside.
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Slide dough (on parchment) onto hot surface. Add steam (optional).
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Bake for 20–25 minutes until golden and crisp. Cool on a wire rack.
Notes
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For best results, use a baking stone and create steam in the oven.
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Do not over-handle the dough — minimal shaping preserves air pockets.
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Substitute up to 25% whole wheat flour for added flavor.