How to Make No Knead Ciabatta Bread
Making no-knead ciabatta bread rolls is a great way to bake fresh bread at home without the hassle of kneading. Not only is it a simple process, but it also yields delicious and crispy rolls. Perfect for sandwiches, bruschetta, or even as a side for your dinner.
Additionally, the beauty of this recipe is that you only need a few ingredients, a mixing bowl, and a baking sheet. The result is a rustic, artisanal bread that will impress your family and friends. Plus, the aroma of freshly baked bread wafting through your home is simply irresistible.
So go ahead and try your hand at making these easy ciabatta rolls for a satisfying and delicious bread experience.
Watch how to Make No Knead Ciabatta Bread video recipe:
How to Make NO KNEAD CIABATTA BREAD Like an Italian
Vincenzo’s Top Tips To Make No Knead Ciabatta Bread
Removing with ease
To remove the dough with ease from the bowl, wet the tip of a spatula or your hands with warm water.
Use high quality flour
The type of flour you use can make a big difference in the texture and flavor of your ciabatta rolls. Opt for high quality bread flour to ensure that the rolls have the right consistency and flavor.
Mix ingredients thoroughly
Even though you don’t need to knead the dough, you still need to mix the ingredients thoroughly to ensure that they are evenly distributed. Use a sturdy wooden spoon or spatula to mix the dough until it’s smooth and elastic.
Let the dough rest
Once you’ve mixed the dough, let it rest for at least 12 hours (or up to 24 hours) to allow the gluten to develop and the flavors to meld.
No Knead Ciabatta Bread
Equipment
- Spatula or Fork
- Large mixing bowl
- Chopping-board
- Flat baking tray lined with baking paper
Ingredients
- 400 g/14.10oz 00 flour OR All-purpose flour Plus extra on the side
- 1 teaspoon white sugar
- 1 tablespoon salt
- 3 tablespoons EVOO
- 12 g/0.42oz fresh yeast OR 1 teaspoon dry yeast
- 300 ml/1 1/3 cups water lukewarm water + small bowl with water for your hands
Instructions
- No-knead ciabatta bread dough always starts with the flour! Add 10% of your flour (approx. 40g) into a bowl along with the warm water.
- Next, dissolve the yeast into the mix, breaking it down with your hands then using a fork or spatula to combine.
- Once the flour, water and yeast are well mixed, add 2 x tablespoons of extra virgin olive oil, then the sugar plus salt and mix through.
- When the ingredients have combined well, slowly add the flour, just 10-20% more at a time, mixing it as you go to make sure the flour is absorbed into the wet mixture.
- Once there is no dry flour in sight, cover the bowl of ciabatta bread dough with plastic wrap and place it in the oven (turned off) for 2 hours.
- After 2 hours, remove the bowl from the oven, take off the wrap and put a generous amount of flour on your board, before placing the dough on top.
- Drizzle a generous amount of EVOO on top of the dough, spreading it all over before using the spatula to fold in each side of the bread, one section at a time (some of the flour should now be stuck to most of the dough).
- Now, add even more flour to the ciabatta dough, spreading it all over.
- Cut the loaf into 4-6 portions using a pastry cutter, according to how big you want the ciabatta rolls and gently lift each one (with a hand on either end) and place it on the tray.
- Pre-heat the oven to 230°C/446°F, fill a cake pan with water and place it in the bottom of your oven to help keep the ciabatta bread from drying out.
- Place the ciabatta rolls in the oven for 20 minutes before removing the tray of water and cooking for an additional 5 minutes to create the perfect crispness!
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to serve No Knead Ciabatta Bread
Leave the bread to rest on a cooling rack for 5-7 minutes and then enjoy! Ciabatta rolls can be enjoyed as a panino filled with your favourite fillings (mine would be prosciutto, salami, fresh mozzarella and grilled eggplant!) or to accompany your meal – maybe a yummy minestrone.
https://www.instagram.com/p/B9dtZPwgBWt/?utm_source=ig_web_copy_link
Subscribe to my Youtube Channel: www.youtube.com/vincenzosplate
👏 👏 Great recipe!
I have never seen a no knead recipe that didn’t require at least 12 hours to develop the gluten. No wonder. I had a very poor result following the recipe exactly as written. Gorgeous crust, but inside there was almost no crumb. I have to wonder what is the point of the last application of olive oil, which impedes the golds from melding into one and created layers of dense bread dough that were severely underbaked. The crust was beautiful but inside was very bad indeed.
I’m sorry to hear that you had a poor result with the no-knead bread recipe. No-knead recipes typically require long fermentation times for gluten development, and the last application of olive oil is meant to enhance the crust. To troubleshoot, ensure accurate measurements, consider extending fermentation time, adjust hydration if needed, verify oven temperature, and experiment with baking time and temperature. Remember that bread baking may require some trial and error, so don’t be discouraged and keep experimenting to achieve the desired results.
In the tips section you state that the dough needs to rest for 12 to 24 hours, but in the video and everywhere else you state that 2 hours resting is enough?
You’re right, the no knead ciabatta bread dough can rest for anywhere from 12 to 24 hours. The longer the dough rests, the more flavor it will develop. However, if you’re short on time, you can also shorten the resting time to 2 hours. The bread will still be delicious, but it won’t have quite as much flavor.
Thank you for this recipe, love making it and watching it bake in the oven! The size is just right for rolls for two people.
You are absolutely welcome! I’m thrilled you enjoy the recipe and the baking process. Perfect-sized rolls for two sounds delightful
Easy to make, you don’t get messy fingers, and the result is super bread. I definitely recommend!
(I have only tried letting the dough rest from 2 to 3 hours, never more than that. But the result is great anyway.)
One thing, though: Do not add the salt directly to the water/dissolved flour and yeast.
Add the salt to the flour you mix in after you’ve dissolved the yeast and added oil and sugar.
Woah, that’s great. I’m so happy you enjoyed the recipe. I appreciate the tip about adding in the salt. Happy baking, and may your ciabatta continue to be super delicious!
I’ve tried to leave the dough to rest for 2 hours and also for 24 hours and obviously you can see the difference in the flavours but either you can achieve an amazing result. In Portugal we have something called “Pao com chouriço” that is basically bread rolls with sliced chorizo inside and then goes to the oven, I’ve tried with this dough recipe and the result is amazing. Just need to improve my skills when making the rolls shape as I cant do 2 exactly same shape 😂 Vincenzo congratulations I’m a big fan
Hey there, I really appreciate the warm compliments. I Love hearing about your dough adventures. And hey, who needs perfectly shaped rolls? Imperfections just add character, right? Keep enjoying the kitchen fun
I enjoy following your recipes and tips. We love Italian cuisine and often travel to Italy (we are neighbors from Slovenia). Ciabatta are excellent, we only bake them according to this recipe. The best thing is when I prepare the dough on Saturday night, put it in the fridge and have a fresh and fragrant breakfast in the morning. And the pizza dough, OMG…we make the best pizzas in town. That’s what they say.
Thank you Vincenzo!
It’s fantastic to know that you’re able to enjoy fresh, fragrant bread for breakfast by preparing the dough ahead of time. And I’m thrilled to hear that your homemade pizzas are earning rave reviews! Keep up!
The recipe looks great, but I have a question. The description says high quality bread flour but the ingredients has 00 or AP, I’m not sure about Europe but in Canada bread flour has much more gluten that AP.
I am going to try a few ratio’s with AP and bread flour.
Thanks
In this recipe, using either 00 flour or all-purpose flour should work well. If you’re experimenting with ratios, feel free to try a combination of both bread flour and all-purpose flour to achieve the desired texture and gluten level. Let me know how your experiments turn out!