No Knead Ciabatta Bread

A no knead version of the Italian bread that's crusty, chewy and an easy recipe to make.

5 from 1 vote

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Course: bread, Side Dish

Cuisine: Italian

Keyword: 00 flour, bread, bread flour, olive oil

Prep Time: 15

Cook Time: 25

Proving time: 2

Total Time: 2 40

Servings: rolls

Calories: 313kcal

Author: Martin (Dad What Cooks)

Cost: £3

Equipment

1 Dough scraper Not essential, but helps.

Ingredients

For the poolish

50 g 00 flour
50 ml Warm water
¼ teaspoon Yeast

For the dough

400 g 00 Bread flour
320 ml Warm water
½ teaspoon Salt
½ teaspoon Yeast
2 tablespoon Olive oil For greasing the bowl

Instructions

Make the poolish

Mix the 50g flour and 50ml water together with the ¼ Yeast in a bowl. Cover it and leave it for at least 4 hours (or overnight if a colder day).
50 g 00 flour, 50 ml Warm water, ¼ tsp Yeast

Make the dough

Mix the flour and water together to form a sticky mess. Leave it for 30 minutes to autolyse.
Add in the yeast and mix well. Mix the poolish made above in with this mix.
Add the salt and mix in. Transfer it to a bowl which is greased with the olive oil a and then leave it to stand for 30 minutes covered up.
With wet (or greased in oil) hands, pull up one side of the dough and stretch it then fold to the middle. Turn the bowl a quarter turn and repeat until the bowl has gone full circle. This is a stretch and fold cycle.
Perform 3 more stretch and folds 30 minutes apart. This will take 2 hours in total.
Once the stretching and folding is complete, the dough should be starting to bubble.
Flour a work surface and empty the dough on to it. The dough will be incredibly sticky so this is a bit of a work of art to get right. Make sure you have wet or greased hands. Ideally use a dough scraper as an extension of your hand so you don't need to handle the dough as much.
Split the dough into 6 or 8 equal pieces (depending on how many Ciabatta bread rolls you want.
Stretch out one piece into a rectangle. Fold one third into the centre, then rotate it round and do the same the other side. Then fold this into a roll shape. Keep the flour side down and the sticky side in for ease. Transfer these over to a baking sheet.
Let these prove for a little while (30 to 40 minutes) until they rise a bit more. Then bake in the oven at 180℃ for 20 to 25 minutes until golden brown on the top and the bread sounds hollow when tapped underneath.

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