No-Knead Ciabatta
Ingredients
The dough
-
2
cups
all-purpose flour
-
⅛
tsp
instant or bread machine yeast
-
¾
tsp
salt
-
1
cup
water
-
½
Tbsp
olive oil
For dusting
Instructions
- Combine the flour, salt, and yeast in a large bowl and mix well.
- Add the water and stir until a wet, sticky dough forms.
- Cover the bowl loosely and let the dough ferment at room temperature for 14-18 hours.
- After fermentation, dust your hands and the dough with flour, then scrape the dough from the bowl.
- Turn the dough onto a floured surface and stretch it into a 12-16 inch loaf.
- Prepare a baking sheet with olive oil and cornmeal, then transfer the loaf onto it.
- Let the dough rise for 2 hours.
- Preheat the oven to 425°F and bake the loaf for 25 minutes until golden brown.
- Cool on a wire rack before slicing.
Nutrition Facts (estimated)
Servings
4
Calories
263
Total fat
3g
Total carbohydrates
51g
Total protein
7g
Sodium
441mg
Cholesterol
0mg
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