Batch Baking Ciabatta Bread Simple, Rustic, and Delicious
This no-knead ciabatta features a light, airy crumb and crisp crust with just a few ingredients and zero kneading. Perfect for sandwiches, dipping, or slicing warm out of the oven.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: About 13–14 hours
- Yield: 1 loaf (about 10 slices) 1x
Ingredients
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3 1/4 cups (400g) bread flour
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1 1/2 tsp salt
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1/4 tsp instant yeast
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1 1/2 cups (360ml) lukewarm water
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1 tbsp olive oil (optional)
Instructions
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Mix flour, salt, and yeast in a large bowl. Add water and stir until you get a sticky, shaggy dough.
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Cover and let rise at room temperature for 12–18 hours until bubbly.
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Flour your surface and gently stretch dough into a rectangle. Fold like a letter and rest for 30 minutes.
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Shape into a rough loaf on parchment and let proof for 45–60 minutes.
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Preheat oven to 450°F with a baking stone or sheet. Place a pan on the bottom rack for steam.
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Transfer dough (with parchment) to the oven, add hot water to bottom pan, and bake 22–25 minutes until golden.
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Cool on wire rack before slicing.
Notes
Dough is very wet — use floured hands and avoid overhandling. For extra flavor, refrigerate overnight after the initial mix.