* Exported from MasterCook *
Bread, No Knead Ciabatta
Recipe By :Stephanie
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fatfree Italian
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 teaspoons instant yeast -- or fast-acting yeast
3 1/4 cups warm water -- (105F to 115F)
4 1/2 cups all-purpose flour -- plus more for dusting and shaping
2 teaspoons salt
1/2 teaspoon olive oil
Stop trying too hard to bake the perfect bread! With this no knead
ciabatta bread recipe, you can make the best-ever, foolproof scratch
bread in your own kitchen with ease. Promise.
PREP: 12:30
COOK: 25 MINS
TOTAL: 12:55
YIELD: 2 LOAVES
In a small bowl, mix 1/4 teaspoon of the yeast and 1 cup of the warm
water. Let stand 10 minutes. In a large bowl, stir 1 teaspoon of the
yeast-water mixture (discard remaining yeast-water mixture as this
recipe requires only a very small amount of yeast) and 3/4 cup of the
water to combine. Add 2 1/4 cups of the flour, and stir with a wooden
spoon until a stiff dough forms. Cover with plastic wrap, and leave
at room temperature 8 to 12 hours.
In a large bowl or bowl of a stand mixer, stir 2 1/4 cups of the
flour, 1 1/4 teaspoons of the yeast and the salt with a whisk or
paddle attachment until just combined. Stir in 1 1/2 cups of the warm
water. Add stiff dough mixture; stir with wooden spoon until
combined, adding more flour 1 teaspoon at a time until dough just
begins to leave sides of bowl; OR, stir on low with paddle attachment
1 minute, increasing to medium speed and mixing 4 minutes, adding
more flour 1 teaspoon at a time until dough just begins to leave
sides of bowl. Dough will be very sticky.
Rub olive oil into bottom and sides of a clean large bowl. Use a
rubber spatula to transfer dough to oiled bowl. Cover with plastic
wrap; let rise in warm place 3 hours until doubled.
Use a rubber spatula to transfer dough to a well-floured surface;
using spatula, fold dough over three times, like a letter. Use a
bench scraper or sharp knife to divide dough in 2 equal-sized pieces.
Generously sprinkle a clean kitchen towel with flour; use your
fingers to gently transfer dough pieces to towel. Cover with another
clean kitchen towel and let rise 1 hour.
Heat oven to 450F. Line 2 baking sheets with parchment paper. Use
fingers to gently transfer loaves to baking sheets. Bake 25 to 30
minutes or until baked through and golden brown. Transfer loaves to
cooling rack to cool completely.
Question: This is my first time making Ciabatta Bread and your
directions were excellent. I do have a general question, why place
the bread on a floured kitchen towel for the second rising? When I
had to move my perfectly shaped, risen dough to the baking sheet the
end product wasn't as pretty but the taste and texture was perfect.
Response: The friction of the towel helps the loaf from spreading too
much when it rises the final time. If you let it rise on the baking
sheet, it might spread too much when it rises and end up flatter,
since the dough is so delicate from the air pockets. I hope that
makes sense. I'm so glad you made the bread, though, and enjoyed it!
Question: What is the best way to store it?
Response: Store it covered in an airtight container or plastic bag at
room temperature for up to 1-2 days. The crust won't stay crusty
after the day it's baked, but it'll still taste good!
Review: This bread was delicious! We enjoyed it in our household and
shared the other loaf with our neighbours. Great recipe thanks for sharing.
S(Internet address):
https://www.girlversusdough.com/no-knead-ciabatta-bread
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 130 Calories; trace Fat (3.5%
calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 269mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fat.
NOTES : 2019 - 0502