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Home Dish Italian Ciabatta Bread (No Knead)

Italian Ciabatta Bread (No Knead)

Name: How to cook Italian Ciabatta Bread (No Knead) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Italian Ciabatta Bread (No Knead)

Ciabatta is a well known Italian White Bread mainly made out of very few basic ingredients: AP Flour/Wheat Flour, Water, Olive Oil, Salt & Yeast

Ingredient

Food ration :

4 people

Cooking time :

4.5-5 hrs (prep

320 ml

Cooking instructions

* Step 1

In a big mixing bowl: Mix all the aforementioned ingredients- One by one.

* Step 2

Firstly, the water & yeast- mix it well...then add in the olive oil & salt & give all a nice mix, altogether.

* Step 3

Now, add in the Flour & mix it well with the gentle folding methods- (Don’t over-mix) & cover the bowl & keep it for its 1st proofing for 40 mins by the timer.

* Step 4

After the first 40 mins open the lid- Gently again fold gently, the four sides, allowing air to percolate into the same (dip your fingers in water in a separate bowl) to avoid it sticking too much in the fingers while folding.

* Step 5

Again, close the lid- set it aside for its 2nd proofing for the next 40 mins time.

* Step 6

Again, the same procedures repeated (aforementioned): Set it aside for its 3rd proofing with its cover on.

* Step 7

Time for the 4th proofing- Following the same methods- mentioned above. Set aside for the 40 mins time again.

* Step 8

Now, open the lid- Sprinkle/Dust some flour all over it (dough) gently & on the workstation too- so as to avoid sticking to the same & place it on the workstation now.

* Step 9

Now, with a cake/dough divider- gently lift it up a bit, from all its 4 sides & then cut it into 4 equal halves with the same.

* Step 10

In a baking tray: Line up with a parchment paper that’s slightly bigger than the size of the baking tray.

* Step 11

Now, gently & carefully lift up the 4 dough-lets with the help of the divider/tool in hands & place it very cautiously into the tray- by keeping sufficient places in between each other & also the extra size of the lining paper should now be folded in between each one of them to avoid any contact with them from any sides.

* Step 12

Now, time for its final proofing for the last 40 mins time in the same way. Placed in the tray & covering the tray with a cloth.

* Step 13

Bake it now, in a preheated oven at 220C, for about 20-25 mins time or until it turns dark golden brown from all its sides.

* Step 14

Take it out from the oven- Allow it to cool down just a bit & then, Transfer it to the serving tray/plate...& serve it hot/warm as you prefer. Just freshly baked from the HOME-BAKERY.

* Step 15

👇👇👇

* Step 16

Note-- Bread Flour (Homemade): If you don’t know what bread flour is or how to prepare that at home- you can substitute the same by normal AP Flour too but the texture definitely varies quite a bit.

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