Light and Airy No-Knead Ciabatta Bread for Beginners
A rustic, no-knead Italian bread with a chewy crust and light, airy crumb. Made with just four ingredients and minimal effort, perfect for sandwiches or dipping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 14–20 hours (including fermentation)
- Yield: 2 loaves 1x
Ingredients
3¼ cups (400g) bread flour
1½ tsp salt
¼ tsp instant yeast
1½ cups (360ml) water
Instructions
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Mix flour, salt, and yeast. Add water and stir until a sticky dough forms.
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Cover and ferment at room temperature for 12–18 hours until bubbly and doubled.
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Turn out onto floured surface. Divide and gently shape into two loaves.
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Let rise 45–60 minutes covered with a towel.
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Preheat oven to 475°F (245°C) with a pan of water for steam.
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Bake loaves 18–22 minutes until golden brown and hollow-sounding.
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Cool completely before slicing.
Notes
High hydration dough is key—avoid adding extra flour. Use a baking stone for best crust.