Look what I made! It was just an experiment but it turned out to be amazing! Anyone can make no knead bread without a Dutch oven. It helps to create steam inside the oven just like it’s created inside a Dutch oven. Steam is what makes a crispy crust and it’s really easy. What you do is put a small pan in the oven before you preheat it and then when the oven is hot and you put in the bread to bake, you also pour some hot water into the small pan and it creates steam. Then you quickly close the oven door to keep the steam inside and after 30 minutes, you will have an fantastic loaf of ciabatta bread with a soft interior and a beautiful golden crispy crust.
You can use a variety of pans to create the steam (do a google search for ideas if you like) but that process is not easy on the pan. I have used a small flat pan as pictures as well as a small 6-cup disposable foil pan. But if it does not fit on the same rack as your baking pan, just place it on a rack below. You may have to remove a rack to make room but whether beside the bread or on a rack below, keep it off to the side and don’t put it directly under the bread. And be sure to keep it close to the front for easy access. Here is how I place mine and how you can place it below if your oven is smaller.
I pour about 3/4 cup of hot or boiling water into 3 or 4 of the muffin cups or into the small pan. It’s good to use an oven glove when you pour the hot water because it creates steam right away and be sure to close the oven door immediately so the steam can’t escape. You can re-use the muffin pan, although it will turn dark. So there it is. I hope my photos help and now everyone who does not have a Dutch oven will be able to make this fabulous no knead, easy, homemade ciabatta bread. Click here for the recipe. –This post will teach you how to make a crusty, open-crumbed loaf of ciabatta bread. Below you will find a detailed guide full of tips and tricks as well as a troubleshooting section with answers to FAQs to help you make a loaf of ciabatta bread with a crisp, golden exterior, and a light, airy crumb. Video guidance, too!
Ciabatta Bread Machine Recipe
Friends, today I have a saga to share with you, one that fortunately ends happily: with a crusty, open-crumbed loaf of ciabatta bread, the recipe for which I hope you make soon and then all summer long, for beach lunches and mountain hikes, for dinner with friends and family, perhaps beside a fire or under twinkling bulbs strung from tree to tree, a pool of olive oil at the ready to dunk into at will. This has become one of my favorite homemade bread recipes.
After posting this sourdough ciabatta bread recipe in April, I felt determined to make a comparable, yeast-leavened variation. For reasons I cannot explain, when I revisited a recipe I had posted here years ago, the photos for which looked promising, I couldn’t get it to work quite as well. The rolls, while tasty, had a tight, closed crumb, not as light or as open as I remembered (or as pictured).
In search of that more wild, amorphous crumb, which ciabatta is known for, I turned to my various bread baking books, namely
Easy Small Batch Ciabatta Rolls
, meaning a small amount of flour and water mixed with a leavening agent and left to ferment for a short period of time.
This got me thinking: could I replace the 100 grams of sourdough starter in the sourdough ciabatta recipe with 100 grams of
? I gave it a go, stirring together 50 grams each flour and water with 1/2 teaspoon instant yeast and then letting it sit for three hours. When the surface of the poolish was dimpled with holes, I proceeded with the recipe, adding water, salt, and flour; mixing the dough; stretching and folding it; letting it rise, and finally transferring it to the fridge overnight.
Best Homemade Ciabatta Recipe
The following morning, I turned the dough out onto a floured work surface, cut it into eight portions, and transferred them to a sheet pan. One hour later, I baked them.
Friends! It worked beautifully. The crumb, while not quite as honeycombed as the sourdough version, was full of holes, giving the ciabatta its characteristic lightness and airiness. I felt really good about the recipe — it was simple enough, nearly identical to the sourdough version without having to use a sourdough starter, and very tasty.
This is where the saga begins. The two loaves I pulled from the oven, while crusty and beautiful from the exterior, were … HOLLOW! I had baked, in essence, two gigantic pita breads, perfect for housing torpedo-sized falafel. (
Delicious And Elastic No Knead Ciabatta Bread Recipe
This experience sent me on a tear to figure out where I went wrong. As I read about “tunneling”, I tried many things to fix the situation — lowering the hydration, increasing the hydration, kneading the dough, lowering the oven temperature, decreasing the amount of yeast, eliminating the cold proof — and in the process, I made many many loaves of
Ciabatta. At the risk of sounding a little dramatic, this quest paralyzed me creatively — truly: without this ciabatta puzzle solved, I couldn’t create a single new recipe for the blog.
In the end, after doing a bit more digging, the fix was simple: to lengthen the final proof. Whereas the sourdough ciabatta can rest at room temperature for only an hour before baking; the yeasted ciabatta — at least in loaf form — needs much more time, more like 2 to 2.5 hours.
Ciabatta For Breakfast? This Cold Proofed No Knead Recipe Is What You Want!
Why? Because, as I’ve learned, when under-proofed dough enters an oven, the yeast has lots of remaining energy, which leads to fast and furious gas production. This explosion of gas breaks the structure of the bread, causing the tunnel to form.
Friends, if I’m being honest, it is not without trepidation that I post this recipe. As I type, I have two bowls of ciabatta dough rising —
I have made more ciabatta these past two months than any other bread I think ever (with the exception, of course, of my mother’s peasant bread), and though I am now consistently met with great results — with loaves that emerge from the oven flour-dusted, golden-crusted with both a chewy and light, porous texture — I still worry. Those hollow loaves haunt me.
Bakery Style No Knead Ciabatta Bread
As you can see, I’m a bit anxious for you all to give this recipe a try. My wish, as noted at the start, is for this to become your summer dinner bread, your trusty swiper for all those delicious, oily, corn-studded, tomato-infused, basil-specked dregs. They deserve it.
With wet hands, perform a set of stretches and folds, by grabbing one side of the dough, and pulling it up and to the center. Rotate the bowl a quarter turn, and repeat the grabbing and pulling. Do this until you’ve made a full circle. (Watch the video for more guidance. I employ a sort of “slap and fold” technique, which is helpful with this very wet dough.) Cover the bowl.
If time permits, repeat this stretching and folding twice more at 30-minute intervals. This is what the dough looks like after the third set of stretches and folds:
Hand Made Ciabatta Recipe
This is what the dough looks like after the 4th set. Feeling the dough transform from a sticky dough ball to a smooth and elastic one is really cool.
… it doubles in volume. (Note: If you don’t have a straight-sided vessel, you can simply let the dough rise in a bowl. I personally like using a straight-sided vessel because it allows me to see when the dough has truly doubled in volume.)
Return the dough to the vessel; then transfer to the fridge. (Another plus of using the straight-sided vessel is that it’s easier to store in the fridge than a bowl.)
Soft Baked 3 Hour Ciabatta Bread » The Practical Kitchen
… then ball it up. (Note: This is where I deviate from the traditional ciabatta-making method. If I were to follow the traditional path, I would have simply patted that blob of dough pictured above into a rectangle; the cut it in half. I find I get a more open crumb when I preshape the dough.)
Divide the dough into two equal portions. Ball up each portion. I like to do this with very little or no flour — I find I get better tension with less flour.
Sprinkle a work surface liberally with flour. Place the balls top-side down (the smooth side); then sprinkle the balls liberally with flour. Cover with a tea towel and let rest for 2.5 hours. Line a sheet pan with parchment paper.
Quick No Knead Ciabatta Bread
Follow the recipe as outlined above or in the recipe box below until the step in which you remove the dough from the refrigerator; then, sprinkle a work surface with flour. Turn
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