Chef John's No-Knead Ciabatta
Serves: 2
Isabella Feil
1 January 1970
Based on User reviews:
42
Spice
55
Sweetness
53
Sourness
31
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3.5 cups
White Bread Flour1.5 tsps
Salt1 tsp
Active Dry Yeast2 cups
Water1 tbsp
Olive Oil2 tbsps
CornmealDirections:
1
Place white and wheat flour in a large bowl
2
Add salt, yeast, and water
3
Mix until a wet sticky dough comes together, about 5 minutes
4
Scrape down sides of bowl
5
Cover with foil
6
Allow dough to rise for 18 hours at room temperature
7
It should not be too warm
8
Punch dough down with a spatula and fold it over a few times
9
Lightly oil a heavy rimmed baking sheet with vegetable oil
10
Sprinkle generously with cornmeal
11
Lightly spray a work surface with water
12
Place a long sheet of plastic wrap on the damp surface to hold it in place
13
Sprinkle plastic wrap with flour
14
Scrape the dough onto the floured surface
15
Sprinkle flour on top of the dough
16
Gently stretch and pull dough into a long, flat rectangular shape, 12 to 15 inches long
17
Bring plastic sheet to edge of prepared pan and flip the dough into the prepared pan
18
Reshape the dough, if necessary
19
Dust with flour
20
Cover with a light dry towel
21
Let rise about 2 hours
22
Preheat oven to 425 degrees F (220 degrees C)
23
Bake dough in preheated oven until loaf is nicely browned, 35 to 45 minutes