EASY CIABATTA NO- KNEAD BREAD
In a large bowl throw in 2 cups hot tap water, 1 teaspoon yeast and 1.5 teaspoons of salt. Stir and add 4 cups of unbleached flour. You can use 1/2 unbleached bread flour and 1/2 fresh ground wheat. Mix this using a fork until it is all mixed together and it should look like a wet mess! Cover the bowl to keep air out. Let this rise for anywhere from 3 to 6 to 10 and up to 18 hours. (This is why I love this recipe; it is very flexible.)
Pour out the wet dough on a floured counter or table. Use a dough cutter to form and cut the bread into loaves or buns. Or you can bake these into mini loaves. Let them rise for an hour or two, again flexible timing.
Pre heat oven to 400 degrees and bake for approximately 1/2 hour depending on your loaf sizes. For a crispier crust, add water to the oven either by spray or by placing an oven safe container of water inside.
These will not rise up like most breads. Ciabatta in Italian mean “slipper”. This makes great hoagies, sandwiches or dipping bread. If you are lucky to have a Nonna, (Italian grandmother) she will be very impressed with your baking talents.
The wet consistency of the dough is what will give the bread the large holes within. For our family I always double this recipe. In the photo above you can see the variety of shapes and sizes that I have made. Often I bake smaller sized buns as well.
Give it a try; it’s very easy.