Lazy No-Knead Quick Ciabatta Recipe (4 ingredients, 3 hours)

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Lazy No-Knead Quick Ciabatta Recipe (4 ingredients, 3 hours)

Ciabatta is known to have a long, slow rise. Not this recipe! This Quick Ciabatta recipe is ready in about 3 hours, start to finish. It requires very little hands-on time and no kneading, making it perfect for weeknight dinner.

Prep Time20

Cook Time3

Total Time3 20

Course: All Recipes, Appetizer, Baking, Bread, Dinner, Side Dish

Cuisine: Italian

Keyword: beginner bread recipe, ciabatta, ciabatta bread, no knead bread, quick ciabatta

Servings:

Calories: 150kcal

Author: Kimberlee Ho

Equipment

Ingredients

160 g warm water 100-110ºF
7 g rapid rise yeast 1 packet
160 g bread Flour plus more for sprinkling
6 g fine salt

US Customary - Metric

Instructions

In a large bowl, add the warm water and sprinkle the yeast on top. Whisk together.
160 g warm water, 7 g rapid rise yeast
Add the flour then the salt and mix together with a dough whisk or wooden spoon until shaggy. The dough will be wet.
160 g bread Flour, 6 g fine salt
Cover with plastic wrap or a plastic shower cap and let the dough rest in a warm place for 2 hours. After two hours, the dough should be bubbly, wet, and sticky and doubled in size.
Note: If you run out of time or prefer the long, slow rise, place the dough in the fridge after the initial two hour rise for up to 48 hours. Remove it from the fridge, sprinkle some flour on the top and perform the four sets of stretch and folds. Continue with the recipe as instructed below.
Sprinkle some flour on top and around the edges of the dough. Use a spatula or a dough scraper to fold one edge of the dough into the center, rotate ¼ turn and repeat folding around the edges. Repeat this folding three more times for a total of four full rounds of folding.
Cover again and let the dough rest for 45 minutes. The dough will have puffed slightly.
After 45 minutes, sprinkle flour on the counter and on top of the dough, loosening the sides with a spatula. Dump out the dough onto the floured surface. Use a spatula or bench scraper to gently shape into a rectangle.
Use the bench scraper or a sharp knife to divide the dough in half down the middle. It does not have to be perfect.
Working one piece at a time, gently lift the dough by the ends and place side by side at least a few inches apart on a parchment lined baking sheet. Lightly pat the top of each dough to make it even and to press out any large bubbles.
Cover the dough with a cloth so it doesn’t form a skin while you preheat the oven to 450°F - this should take about 10 minutes.
Bake the dough in the preheated oven for 15-17 minutes, rotating the trays halfway through if your oven bakes unevenly.
Remove from the oven and allow it to cool.

Notes

If you run out of time or prefer the long, slow rise, place the dough in the fridge after the initial two hour rise for up to 48 hours. Remove it from the fridge, sprinkle some flour on the top and perform the four sets of stretch and folds. Continue with the recipe as instructed below.
To store: place bread in a bread bag, bread box, or paper bag and store at room temperature for up to 3 days.
To freeze: wrap the whole loaf of bread in parchment paper, plastic wrap or aluminum foil. Place the entire loaf of bread in a freezer bag or airtight container, and store it near the back of your freezer so that it is not impacted by temperature fluctuation from the opening of the freezer door. Bread will last for up to 3 months in the freezer. Thaw at room temperature then slice and toast. Or, run the thawed loaf under running water to wet the exterior. Place in a preheated 350ºF oven directly on the rack for 10-15 minutes.

Nutrition