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Easy No Knead Ciabatta Bread

No Knead Ciabatta Bread

No Knead Ciabatta Bread

No Dutch oven needed. Pouring hot water into a hot pan to create steam in the oven is what gives a crispy crust. Various oven-safe pans work but it's hard on the pans so I use (& re-use) a disposable foil 6-cup muffin pan, placed near the bread. You can start this dough the night before by switching to COOL water and let the dough rest overnight on the counter top for 8 to 24 hours. Aerate your flour before measuring! - Jenny Jones

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 4 hours, 10 minutes

Makes: One loaf

No Knead Ciabatta Bread

Ingredients:

  • 3 cups all-purpose or bread flour (360 gms)
  • 1/4 teaspoon yeast (active dry or instant)
  • 1 teaspoon salt
  • 1 1/2 cups hot water, not boiling (355 gms) - I use hot tap water - about 125-130° F
  • (about 2 Tablespoons extra flour for shaping)

Instructions:

  1. Combine flour, yeast and salt in a large bowl. Stir in water until it’s well combined.
  2. Cover with plastic wrap and let stand at room temperature for 3 hours.
  3. After 3 hours dough will become puffy and dotted with bubbles. Transfer it to a well-floured surface and sprinkle dough with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough 12-inch loaf.
  4. Place on a parchment paper-lined baking pan and cover with a towel. Let stand on counter top for 35 minutes.
  5. Meantime place a disposable 6-cup muffin pan in the oven, making sure there is room for your pan - if not place the tin on a lower rack. Preheat oven to 450° F.
  6. After a 35-minute rest, the dough will puff up a little. Place it in the oven and carefully pour about 3/4 cup of hot tap water into 3 or 4 muffin cups. Close oven door immediately and bake for 30 minutes.

Note: There's lots more on this recipe in my blog.

22 Comments on "No Knead Ciabatta Bread"

  1. Aleta

    Thank you so very much. I love homemade bread and love making it too but have arthritis so bad in my hands that it’s terribly painful to make anymore. So…..this is perfect. I just happened to run across your recipe. Everything is on the kitchen counter ready to make and I was just putting it off (because of the pain) Now I can enjoy this nice bread today pain free. My family will love it too. I’ll let you know how it turns out.

  2. Rachelle

    Happy Valentines Day! I heart your videos and even had my 91 year old mother watch them with you and we both laughed at your funnies! I make many of your recepies and wanted to thank you for your great work! You encourage the younger generation to feel proud of making food from scratch and reviving a somewhat lost art.

  3. Ron

    I use to own 3 bakeries & let’s just say you got this right.
    The steam is what makes the crust crunch & it has to be hot immediately while putting the bread in at the same time- so warming up the muffin pan in oven is critical before adding hot water to them. Make sure everyone realizes if you put above the bread it could boil over onto the bread, & you don’t want that. I want to try this recipe at home tonight to see how the gluten fibers come together. The only thing I would say is if you have a convection oven the bread will probably come out a little better due to proper circulation in oven. I will add this, if you want a more chewy bread, use bread flour instead, due to protein content.

  4. Dalila G.

    Hi Jenny! 👋🏼
    I plan on making this recipe, we loved crispy breads.
    I enjoy the sound of crispy bread being sliced, music to my ears!
    I especially like your “No-Knead Breads”, fantastic way to make bread.
    I will probably go with the overnight method of making the dough.
    This way I am not constantly checking the dough as it’s rising….LOL!
    Your bread recipes are so worth the wait.
    I like your easy-peasy method of steaming the bread as it bakes.
    Using the disposable 6-cup muffin pan is a wonderful idea, YAY YOU!! 😄
    Thanks for sharing your ideas with us.
    Have a nice evening Jenny!

  5. Glenda

    Just a great big Thank You Jenny for all of your wonderful recipes and instructions. I have made so many of your recipes and come back again and again. You are so great for sharing all of your knowledge and thank you again.

  6. Darlene

    I just love your site and your easy to follow recipes!!! I used to watch your talk show and also really liked it.

    Please do some more videos as I love your sense of humor and it helps when making the recipes. Thanks from Canada!!!

  7. Rose Maccaro

    I love you thank you for all the wonderful things you make.

  8. christine

    This loaf looks like a jalapeno artisan bread at my local store. It is so good I can’t stop eating it so I rarely buy it. I’m going to try your recipes with some chopped jalapenos. The snow will be gone soon and I can walk off the calories. Ha

  9. Marianne Kiss

    Thank you. I gave up trying to make bread until I found you last year. Now I actually look forward it. Again, thanks for all you do.

  10. Gary

    As a newly retired guy I have found a site that is expanding a new world for me! My time in the kitchen has encouraged my wife to take a part-time job. I am not sure what that is saying?

  11. Alma

    Yummy!! Thanks for this great idea.

  12. JBGood97

    Just like 99% of the posts left on your site, I too want to thank you for all the wonderful recipes you have passed on to us. You have a God given gift for being in front of a camera and being able to perfectly articulate information on a wide variety of subjects in a manner that any person (regardless of social/educational/financial background) can easily understand.

  13. Theodore Rossino

    tmrossinosr@sbcglobal.net
    I have watched you when you were televised on WHK Gh.8 in Cleveland.You were GREAT then and in my heart you will always be the GREAT POLISH QUEEN to me.

  14. marvin feldman

    Jenny you are a treasure—-through your efforts many probably thousands of us have been given the help confidence to try something we might not otherwise do–because of you research and clear instructions you have made the difficult easy and been a big plus in my life and I’m sure the lives of many others—BLESS YOU

  15. Jimmy

    Thanks Jenny, for all your recipes. Just wanted you to know you are appreciated.

  16. henriette

    Thank you so much We just love all your breads ♥

  17. Becky

    Jenny, you have given me such pleasure following your recipes and tapes…
    especially your tapes. My ciabatta bread came out just right. I had to leave the kitchen, then the house to keep from eating it right out of the oven. So yum with butter and just about anything else. Depending on my mood, I bake one of your breads almost every day. Thank you!

  18. Sharon

    Thank you Jenny, for this recipe, I have made your other No Knead Breads. We understand you are not able to respond to the high volume of questions you receive. You have become very popular with this wonderful website you created.

  19. Soli

    Thank you so much

  20. Junea

    Whenever I try to print this recipe, it is just a blank page. I’ve tried several times. Can you correct this? I want to try it for sure, I’d like to add some kalamata olives as well, what do you think?

  21. Beverly DiBenedetti

    I would like to thank you for all the wonderful recipes you provide for all of us.

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