No-Knead Ciabatta Bread with Open, Airy Texture
This no-knead ciabatta delivers a light, airy crumb and crispy crust with just four simple ingredients and an overnight rise. Perfect for sandwiches, dipping, or fresh-from-the-oven snacking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 13 hours (includes resting)
- Yield: 1 large loaf 1x
Ingredients
3 1/4 cups (400g) bread flour
1 1/2 tsp salt
1/4 tsp instant yeast
1 1/2 cups (360g) lukewarm water
Instructions
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Mix flour, salt, and yeast in a large bowl. Add water and stir until a sticky dough forms.
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Cover and let rise at room temperature for 12–18 hours.
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Flour a surface. Gently turn out dough and shape into a rectangle. Let rest 30 minutes.
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Transfer to parchment-lined tray and rest 45–60 minutes.
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Preheat oven to 450°F.
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Slide dough (on parchment) onto hot baking stone or tray.
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Bake 20–25 minutes until golden and crusty.
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Cool on a wire rack at least 30 minutes before slicing.
Notes
Use bread flour for best structure.
Handle dough gently to keep air bubbles intact.
Optional: Add olives, herbs, or garlic for flavor variation.