No-Knead Ciabatta Bread
1 1/3 ccups water, at room temperature
2 1/3 cunbleached all-purpose or bread flour
3/4 tspactive dry yeast
3 Tbspwarm water (105° to 115°f)
3/4 cwarm milk (105° to 115°f)
2 tspactive dry yeast
2 1/3 cbread flour, plus more as needed
1 1/2 tspsalt
2 Tbspolive oil, plus more for greasing or spray
How to Make No-Knead Ciabatta Bread
- Pre Heat Oven to 425* Pre Heat baking stone for 30 minutes.. Baking time: 20-25 minutes...
The bread is baked on a baking stone, also called a pizza stone or a baking tile.
- they retain and distribute heat evenly, producing a more uniformly baked loaf and nicely browned crusts. To be effective, the stone must be preheated in the oven for at least 30 minutes before the bread is placed on it. Wipe the cooled stone clean after use; do not use soap and water.
- To make the starter, in a stand mixer or hand mixer or you can use your mix setting on your machine... fitted with the paddle attachment, combine the water, 1 cup of the all-purpose flour and the yeast. Mix on low speed for 1 minute. Add the remaining 1 1/3 cups all-purpose flour and mix until smooth and soft, about 1 minute. Cover the bowl with plastic wrap and let stand at room temperature until almost tripled in bulk, 4 to 6 hours. The starter will smell yeasty. Refrigerate for 8 to 12 hours or for up to 3 days. When ready to make the dough, remove the starter from the refrigerator and let stand for 1 to 2 hours.
- To make the dough, put the paddle attachment on the mixer again. Add the warm water and milk and the yeast to the starter and mix on low speed, making a soup like mixture. Add 1 1?2 cups of the bread flour, the salt and the 2 Tbs. olive oil. Mix on low speed until smooth, about 3 minutes. Add only as much of the remaining bread flour as needed to form a very soft, moist dough, and mix on low speed for 5 minutes, occasionally scraping the dough off the bowl sides and paddle. The dough should be very soft and sticky, pulling away from the sides of the bowl but sticking to the bottom.
- Cover the bowl with oiled plastic wrap and let rise at room temperature until doubled or tripled in bulk, about 2 hours. The top will be smooth, but the dough will be sticky under the surface.