Overnight No-Knead Ciabatta Bread
Overnight No-Knead Ciabatta Bread
Ingredients
For the Ciabatta Dough
- 1 1/2 cups warm water, (105-115°F)
- 1 1/2 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 1 tablespoon olive oil
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
For Shaping and Baking
- 1/4 cup all-purpose flour, for dusting, plus more as needed
Instructions
- 1
In a large glass baking dish or a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently until the yeast and sugar are dissolved. Let sit for 5 minutes until foamy.
⏱️ 5 min
- 2
Add the olive oil to the yeast mixture. Then, add the all-purpose flour and kosher salt. Using a sturdy spatula or wooden spoon, mix until all the flour is incorporated and a very wet, shaggy dough forms. Do not overmix; just ensure there are no dry streaks of flour.
⏱️ 5 min
- 3
Cover the dish tightly with a lid or plastic wrap. Place the dough in the refrigerator and allow it to rise for at least 8 hours, or preferably overnight (up to 24 hours). The dough will significantly expand, become bubbly, and aerated.
⏱️ 720 min
- 4
Once ready to bake, generously dust a clean, dry work surface (preferably a wooden cutting board) with about 1/4 cup of all-purpose flour. Also, dust the top of the risen dough with flour.
⏱️ 2 min
- 5
Carefully invert the dough onto the floured work surface. Dust the top of the dough with more flour. Using a dough scraper or a large spatula, gently fold the dough in half, then fold it in half again, forming a rough rectangle. Avoid pressing out too much air.
⏱️ 3 min
- 6
Preheat your oven to 450°F (232°C). If you have a pizza stone or baking steel, place it in the oven during preheating. Otherwise, use a heavy baking sheet.
⏱️ 15 min•🌡️ 450
- 7
Carefully transfer the dough to a piece of parchment paper. If using a pizza stone, slide the parchment paper with the dough onto the hot stone. If using a baking sheet, transfer the dough on parchment paper to the preheated baking sheet.
⏱️ 1 min
- 8
Bake for 20-25 minutes, or until the ciabatta is golden brown and sounds hollow when tapped on the bottom. If desired, you can create steam in the oven by placing a shallow pan of hot water on the bottom rack during the first 10 minutes of baking.
⏱️ 25 min•🌡️ 450
- 9
Remove the ciabatta from the oven and transfer it to a wire rack to cool completely before slicing and serving. This allows the internal structure to set.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Overnight No-Knead Ciabatta Bread
Ingredients
For the Ciabatta Dough
- 1 1/2 cups warm water, (105-115°F)
- 1 1/2 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 1 tablespoon olive oil
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
For Shaping and Baking
- 1/4 cup all-purpose flour, for dusting, plus more as needed
Instructions
- 1
In a large glass baking dish or a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently until the yeast and sugar are dissolved. Let sit for 5 minutes until foamy.
⏱️ 5 min - 2
Add the olive oil to the yeast mixture. Then, add the all-purpose flour and kosher salt. Using a sturdy spatula or wooden spoon, mix until all the flour is incorporated and a very wet, shaggy dough forms. Do not overmix; just ensure there are no dry streaks of flour.
⏱️ 5 min - 3
Cover the dish tightly with a lid or plastic wrap. Place the dough in the refrigerator and allow it to rise for at least 8 hours, or preferably overnight (up to 24 hours). The dough will significantly expand, become bubbly, and aerated.
⏱️ 720 min - 4
Once ready to bake, generously dust a clean, dry work surface (preferably a wooden cutting board) with about 1/4 cup of all-purpose flour. Also, dust the top of the risen dough with flour.
⏱️ 2 min - 5
Carefully invert the dough onto the floured work surface. Dust the top of the dough with more flour. Using a dough scraper or a large spatula, gently fold the dough in half, then fold it in half again, forming a rough rectangle. Avoid pressing out too much air.
⏱️ 3 min - 6
Preheat your oven to 450°F (232°C). If you have a pizza stone or baking steel, place it in the oven during preheating. Otherwise, use a heavy baking sheet.
⏱️ 15 min•🌡️ 450 - 7
Carefully transfer the dough to a piece of parchment paper. If using a pizza stone, slide the parchment paper with the dough onto the hot stone. If using a baking sheet, transfer the dough on parchment paper to the preheated baking sheet.
⏱️ 1 min - 8
Bake for 20-25 minutes, or until the ciabatta is golden brown and sounds hollow when tapped on the bottom. If desired, you can create steam in the oven by placing a shallow pan of hot water on the bottom rack during the first 10 minutes of baking.
⏱️ 25 min•🌡️ 450 - 9
Remove the ciabatta from the oven and transfer it to a wire rack to cool completely before slicing and serving. This allows the internal structure to set.
⏱️ 4 min