No-knead Ciabatta Bread

Ingredients

  • 496 g bread flour
  • 71 g whole wheat flour
  • 1‌1⁄2 tsp salt
  • 1⁄4 tsp dried yeast
  • 450 ml warm water
  • 1 Tbs olive oil

Directions

The Day Before
  1. In a large bowl mix the flours and the salt.
  2. Add the yeast and the water. Mix with a fork or spatula.
  3. Once the yeast foams, add the olive oil to the water and mix well.
  4. Add the wet into the dry ingredients and mix to form a wet dough. Scrape down the bowl and cover with a shower cap or cling wrap and a kitchen towel. Leave to ferment at room temperature for about 18 hours. Over this time flavor and texture will develop.
The Next Day
  1. Prepare 2 large baking sheets: Line one baking sheet with a clean kitchen towel and dust liberally with flour. Line the other with parchment paper. Set aside.
  2. Uncover and knock back the dough and roll into a ball.
  3. Divide the dough into two pieces and place side by side on the floured towel. Cover with the kitchen towel and allow to proof for 2 hours.
  4. Heat the oven to 425° F.
  5. Once bubbles have formed and the dough has risen turn over each loaf and stretch it out to 16 inches as you turn it then carefully place it on your parchment-lined baking sheet.
  6. Bake for 35-40 minutes until golden brown.