No-Knead Mini Ciabatta, Cheap and Easy
This no knead ciabatta recipe is so easy it's laughable. You don't need a stand mixer, a few ingredients, some time and an oven, and you have the most delicious ciabatta. Perfect if you're not that experienced with bread making. One thing: be gentle with the dough. It's wetter than other bread doughs, and there's a special technique for handling it.
Ingredients
- 500 g all-purpose or bread flour (anything with a protein content of 12% or more is perfect)
- 7 g instant yeast
- 30 ml olive oil
- 350 ml water, between 27 and 35°C (80–95°F)
- for dusting extra flour, generously
- 6 g salt
Method
- 1
Weigh all your ingredients on a scale. Add the flour, salt, yeast and olive oil to a bowl, pour in the water and mix together with a spatula.
- 2
Once combined, stretch one side of the dough and fold it over, with your hand or a dough scraper. Keep doing that until the dough becomes tighter.
- 3
Cover with a damp towel and let it rise 30 minutes.
- 4
Now the stretch-and-folds, four times in total: wet your hand a bit so the dough doesn't stick, pull one side, fold it over, and repeat about four times around the dough until you feel more and more resistance. Cover, rest 30 minutes. Fold, cover, rest 30. Fold, cover, rest 30.
- 5
After the final 30-minute rest, flour your work surface generously and turn the dough upside down onto it.
- 6
Stretch the dough out to a large square, keeping a thickness of 1 to 2 cm.
- 7
Cut it into smaller rectangles, however big you want your ciabattas to be. Flour them and place them on a baking tray lined with floured parchment paper.
- 8
Cover the tray with a damp kitchen towel and let your babies rise 30 minutes, until nicely puffed up. Preheat the oven to 220°C meanwhile (and clean your surface: bench scraper first, then a wet paper towel for the excess flour).
- 9
Bake 20 minutes at 220°C. Fluffy inside, crusty outside.
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