Rating: 5.00
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No Knead, No Touch, 5 Ingredient Ciabatta!

December 15, 2023

Ciabatta bread, with its rustic charm and delightful texture, is a favorite among bread lovers. This recipe simplifies the traditional process, making it accessible for anyone to bake a perfect loaf of ciabatta without the need for kneading or even touching the dough.

The Origin of Ciabatta Bread

Originating from Italy, ciabatta is known for its crisp crust and soft, porous interior, making it ideal for sandwiches or dipping in olive oil. Its name, translating to ‘slipper’ in Italian, refers to the bread’s flat, elongated shape, reminiscent of a slipper.

The Recipe: Hands-Free Ciabatta

Here’s how to make ciabatta without getting your hands in the dough:

  1. Combining Ingredients: In a bowl, mix 2 cups of all-purpose flour with 2 teaspoons of instant yeast, 1 teaspoon of salt, and ½ teaspoon of sugar (or honey). Add 1 cup of warm water and stir until there’s no dry flour left, forming a wet, sticky dough.
  2. Rising Time: Sprinkle flour on top of the dough, cover, and let it rise in a warm place for 1½ hours.
  3. Shaping the Dough: Line a baking sheet with parchment paper, dusted with flour. Use a spatula to transfer the dough from the bowl to the sheet. Shape it into an oblong loaf, keeping the floured top surface upward.
  4. Baking with Steam: Preheat the oven to 425°F with an empty dish on the bottom rack. Place the ciabatta on the top rack, then add boiling water to the bottom dish to create steam. Bake for 10 minutes, remove the water bath, and continue baking for another 10-15 minutes.

Gluten-Free Alternative

  • Gluten-Free Flour: Substitute the all-purpose flour with a high-quality gluten-free flour blend. Look for a mix that includes rice flour, potato starch, and tapioca starch. Add xanthan gum if the blend doesn’t include it.
  • Dough Hydration: Gluten-free flours often absorb more water, so adjust the liquid accordingly to achieve a wet, sticky dough consistency.

Why You’ll Love This Ciabatta

  • No-Touch Method: Ideal for those who prefer not to handle sticky dough.
  • Simple Process: No kneading is required, making it a fuss-free recipe.
  • Delicious Texture: The bread has a crispy crust and a soft, airy interior.

Baking Tips

  • Flour Dusting: Generously dust flour to prevent sticking and to help form the crust.
  • Steam in the Oven: The steam is crucial for achieving the ciabatta’s characteristic crust.
  • Oven Temperature: Ensure your oven is fully preheated for even baking.

The Joy of Baking Ciabatta

Baking this ciabatta bread is an enjoyable and rewarding experience. It’s a great way to introduce yourself to Italian baking traditions and to enjoy fresh, homemade bread with minimal effort.

No knead 5 ingredient Ciabatta Bread Recipe!

5 from 1 vote
Servings 1 Loaf
Prep Time 15 minutes
Cook Time 25 minutes
Rise Time 2 hours
Total Time 2 hours 40 minutes

Ingredients
  

  • 2 Cups All purpose flour (plus more for dusting)
  • 1 Cup Warm Water
  • 2 Tsp Instant Yeast
  • ½ Tsp Sugar (or honey)
  • 1 Tsp Salt

Instructions
 

  • In a bowl, combine flour, yeast, salt and sugar. Add in the water, and mix well until there is no dry flour left and a wet, sticky dough forms. Spinkle flour on the top then cover and allow to rise in a warm place for 1 1/2 hours.
  • Line a baking sheet with parchment paper and sprinkle flour on it. Once your dough as risen, use a spatula to directly transfer the dough from the bowl onto your baking sheet. Using the spatula or your hands, shape the dough into a oblong loaf shape. Make sure the floured top stays on top.
  • Pre-heat over to 425℉ and place an empty baking dish on the bottom rack of the oven. Place your ciabatta loaf on the top rack, then fill the bottom baking dish with 1-2 cups boiling water and quickly close the oven (create a water bath).
  • Bake for 10 minutes, then remove the water bath and move the ciabatta to the bottom or middle rack of the oven. Bake for another 10-15 minute, until golden. Remove and enjoy!!!

Join the Conversation

  1. Loreen Forastiere says:

    5 stars
    Made this for Christmas Eve dinner. It was a big hit. 😊
    I should have cooked it a little longer to make it “crustier “
    Thank you for the wonderful recipes CC

    1. Minoomakesstuff Author says:

      Hi Loreen!!

      I’m so happy to hear that. I shared it with my family as well and they loved it. The crustier the better in my opinion. Thank you for your kind comment (:

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