No-Knead Ciabatta
Ingredients: all-purpose flour, whole wheat flour, yeast, salt, warm water · 1200 min cook time · 250kcal · ~₩3,000
Ingredients
3.5cups all-purpose flour, 0.5cup whole wheat flour, 0.25teaspoon yeast, 1.5teaspoons salt, 2cups warm water, lightly olive oil, generously cornmeal, a little flour
Instructions
1. In a large bowl, combine 3.5 cups of white flour and 0.5 cup of wheat flour (or 4 cups of all-purpose flour). Add 0.25 teaspoon of yeast and 1.5 teaspoons of salt. Pour in 2 cups of warm water and stir until combined. The dough will be very sticky.
2. Cover the bowl with foil and let the dough rise for 18 hours at room temperature (around 63-65°F).
3. After 18 hours, the dough will be very bubbly and soft. Punch it down with a spatula, folding it over itself a few times.
4. Lightly oil a heavy half-sheet pan with olive oil and generously sprinkle it with cornmeal.
5. Spray your work surface with water and lay down plastic wrap. The water will make the plastic wrap stick and prevent it from moving. Sprinkle flour on the plastic wrap.
6. Scrape the dough onto the floured plastic wrap. Flour the top of the dough a little. Stretch and pull the dough into a long, flat shape, like a ciabatta loaf, punching out air bubbles as you go.
7. Bring the plastic wrap over to the edge of the pan and flip the shaped dough onto the prepared sheet pan. Adjust the shape if needed.
8. Sprinkle a little more flour on top of the dough. Place a dry, floured towel on top of the dough and let it rise for 2 hours. It will rise more out than up, which is normal.
9. Preheat your oven to 425°F (218°C). Bake the ciabatta for 35-45 minutes until golden brown and crusty.
10. Let the bread cool on a wire rack. Slice and enjoy with butter.
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