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Bakery-Style No-Knead Ciabatta Bread

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This bakery-style no-knead ciabatta features a crisp golden crust and a soft, airy interior with a rustic artisan texture. Long fermentation creates deep flavor with minimal effort.

Ingredients

  • 3 ½ cups bread flour (about 496 g)
  • ½ cup whole wheat flour (about 71 g)
  • 1 ½ teaspoons salt
  • ¼ teaspoon instant yeast
  • 2 cups lukewarm water (about 450 ml)
  • 1 tablespoon olive oil

Instructions

  1. In a large mixing bowl, combine the bread flour, whole wheat flour, salt, and instant yeast.
  2. In a separate jug or bowl, stir together the lukewarm water and olive oil.
  3. Pour the wet mixture into the dry ingredients and mix until a very wet, sticky dough forms. Scrape down the sides of the bowl.
  4. Cover the bowl tightly with plastic wrap or a reusable cover, then place a kitchen towel over the top. Let the dough ferment at room temperature for about 18 hours.
  5. Prepare two baking sheets. Line one baking sheet with a clean kitchen towel and dust it generously with flour. Line the second baking sheet with parchment paper.
  6. Uncover the dough and gently knock it back. Shape it loosely into a ball.
  7. Divide the dough into two equal pieces and place them side by side on the floured towel.
  8. Cover the dough with the towel and let the loaves proof for 2 hours.
  9. Preheat the oven to 425°F / 210°C.
  10. Once the dough has risen and bubbles have formed, carefully turn over each loaf. Gently stretch each piece into a long rustic loaf, about 16 inches.
  11. Transfer the shaped loaves onto the parchment-lined baking sheet.
  12. Bake for 35–40 minutes, or until the loaves are golden brown and crisp on the outside.
  13. Let the bread cool completely before slicing.

Notes

  • For best flavor, allow the dough to complete the full overnight fermentation.
  • Store cooled bread in an airtight container or bag for up to 2 days, or freeze for longer storage.
  • Serve with olive oil, soups, sandwiches, or as a side for meals.

Nutrition

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