No Knead Ciabatta Bread

No Knead Ciabatta Bread

No Knead Ciabatta Bread

No Dutch oven needed. 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


  • 3 cups all-purpose or bread flour (390 gms)
  • 1/4 teaspoon yeast (active dry or instant)
  • 1 teaspoon salt
  • 1 1/2 cups hot water, not boiling (354 mL) - I use hot tap water - about 125-130° F
  • (about 2 Tablespoons extra flour for shaping)


  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 or stretch into a rough 12-inch loaf.
  4. Place on a parchment paper-lined baking pan (not wax paper) and cover with a towel. Let stand on counter top for 35 minutes.
  5. Meantime place a disposable 6-cup muffin pan or other small pan in the oven, making sure there is room for your bread pan - if not, place the small pan 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 or boiling water into 3 or 4 muffin cups or small pan. Close oven door immediately and bake for 30 minutes.

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

110 Comments on "No Knead Ciabatta Bread"

  1. Georgina Dubois

    Since about 18 months ago when I found Jenny Can Cook TV show on No-Knead crusty bread rolls I don’t buy bread anymore of any kind. My bread is 5-Star – second to none I have ever eaten. EVER

    Thank you, Jenny

  2. Terry

    If you don’t have parchment paper what can you use instead

    • Sonshine

      You can lightly grease some aluminum foil. Parchment paper and/or aluminum foil make for a very easy clean-up.

  3. Diane Smith

    Jenny – Wish you were still on TV. I’m writing to thank you for this wonderful, quick recipe. I live at 3500′ elev. and added 1/2 tsp. OLD yeast to the 1/4 tsp. , not being sure it could carry the whole load. Bread rose beautifully. Next time will try baking 35 min. Am now going to search to see if you have a sourdough recipe as easy as this one.

    • SARAH JO


  4. Meg

    I have made this bread 3 times. Each time the bottom 1/8-1/4 inch of the loaf is gummy while the rest has risen nicely. I am following the recipe as far as I can tell. Any thoughts about what I may be doing incorrectly. Should I try increasing the second rise time from 35 min to 45 min? I love the taste, just wish the bottom layer would not be so dense.

  5. Jere

    Readers: Help. I have two loves in the oven and don’t know if I need to extend the baking time. Jere

    • Jenny Can Cook

      You should not have to increase the time but it’s good to rotate the pan(s) halfway through so they bake evenly.

  6. GloriaW

    Do you use table salt or kosher salt, Jenny. I think kosher salt is less “salty” than table salt. Thanks. I’m going to try this for the first time today!

  7. Dining frenzy

    Love this recipe and Jenny too. Thx for the great lessons. You teach quite well!!

  8. Laura

    This is a very tasty bread. Wish that I found this recipe for Thanksgiving. I added a little sugar to the recipe. Very easy to make and I’ve always wanted to make a crusty crust that you find in some restaurants. This will be my go to loaf when I have company from now on.

  9. Mile High Bread Baker Wannabe

    We live at almost 5,600 ft elevation and I know that it’s pretty common for ingredients to have to be adjusted for high altitude when baking. That said, would you have any idea how I would adjust this no-knead bread recipe for optimal results? Thanks!

    • Gean A Sanders

      Try putting it into google search Bar ..I have no Idea the time and I thank goodness do not have to worry about high altitude where we live <I am sorry couldn't help you

    • Amanda Ramsay

      I live at 6,000 ft and do not make any adjustments. Was recently at sea level and made a loaf and it puffed up just a tad more than at home but hardly worth adjusting the recipe! It is delicious and I always get compliments on the bread.

      • Annie

        I live at 3000 and made no adjustments, awesome bread Jenny! It was so easy that I sent it to my 82 yr old friend and she saw the video and is excited to try this out.

    • Joe in Colorado

      Sorry to see this so late, but I live very near Denver and have made this adjustment: I make this bread frequently using Jenny’s Dutch oven method and simply extend the initial baking time to 35 minutes and then bake the loaf another eight minutes uncovered after removing the parchment paper. Perfect every time! Hope this helps.

      • Jules

        What is her recipe for a Dutch oven ciabatta?

        • Jenny Can Cook

          There is no Dutch oven ciabatta recipe – only the Dutch oven round loaf or ciabatta on a baking pan.

  10. gail kohr


  11. Ltdia Douglas

    People. people. This is just a nice round crusty loaf bread. Nothing to do that it’s not a Ciabatta bread nor a sourdough starter. When commenting don]t comment on the ingredients. It’s annyoing to others who scroll down

  12. Much Thanks

    I’ve tried to make various kinds of bread over the years, with varying degrees of success. I wanted to say I just made this bread, and it came out perfect. Perfect like a baker, or a restaurant, or a place that comes with delicious, table bread before a meal. Thanks so much for sharing the recipe that let me achieve that!

  13. Jenny W.

    Could we use another type of flour, like Almond flour or Tapioca Flour or Rice Flour or a combination of?
    Thank you.

    • Jenny Can Cook

      Unfortunately no, this recipe needs gluten.

      • Diane

        Could we use a nut flour and add some vital gluten?

    • Marcia

      If you are using a flour without gluten, you can purchase it at a bulk food store like the Bulk Barn or the Co-Op. Great recipe. Enjoy!

  14. Minda

    I’m on a low-salt/sodium diet, is all the salt necessary? I’ve just started making my own bread to cut down on the sodium, but this looks like a really nice loaf of bread if it is airy on the inside and crusty on the outside, my favorite way. Want to try it if I can reduce the sodium or leave out the salt.

    Thank you

    • Jenny Can Cook

      Salt is the primary source of flavor in bread so you can reduce it a little but eliminating the salt will eliminate the flavor.

      • Dan

        Salt also controls the action of the yeast (slows it down) doesn’t it?

      • Annie

        I too am on a low salt diet and instead of salt, I use herbs to add flavor, such as rosemary. My last one I added garlic chunks to. I have been known to use liquid smoke even. One trick I use is to add honey or sugar to pump up the flavor. Not so much to make it sweet but to the edge, it brings out the flavor, it works well. No doubt, flavor is better with salt but we have to adjust sometimes.

    • Kitty

      I make salt free bread for my 91 year old Mom at least 2 times a month. She is also on a very limited sodium diet, 800 mg per day. She likes the bread salt free so she can add a bit of salted butter or low salt swiss cheese.

    • LittleFeetPrincess

      1 tsp. of salt for an entire loaf of bread is not going to kill you!

      • Gramma Kim

        LittleFeetPrincess — 1tsp/1 loaf “won’t kill you” IF that’s all the sodium you’re getting. Just use your “ka-noggin” — 1/4tsp. table salt has 590mg. That means the whole loaf has 2,360mg sodium. Say the loaf is cut into 10 slices, that’s 236mg sodium per slice. If it’s cut into 16 slices, that’s 147.5mg sodium per slice. Now add the milligrams of sodium in each of the other dishes at each meal, and keep it at 800mg or less. You’d be surprised at how fast it adds up! Enjoy your pre-aged life where you don’t have to worry about that kind of thing, but soon enough you’ll feel bad for all the times you mocked others over dietary issues.

  15. Lois

    I do not use any grain flours. Have you ever tried your no-knead breads with very fine almond flour or coconut flours?

    • Jenny Can Cook

      This loaf needs gluten so these flours will not work.

  16. ricckky

    Wish you had your TV show–you are so funny-a very subtle mid-western type of humor—-:)==OH BTW-you’re also a great chef!!!-Thanks for everything!!!!

  17. Texas gal

    I increased yeast to 1/3 tsp. Worked much better.

  18. Lawrence Hemard

    The sour dough starter is what gives the loaf its characteristic flavor. To make it taste properly you would need to add a Tbl spon of lime or lemon juice to the mix.

  19. Lawrence Hemard

    Ciabatta bread is a sour dough bread, it is made with a sour dough starter not yeast.

    • psyamok

      LOL Lawrence, original Ciabatta is not sour dough base. Do some travels, or read up more oftenwill help you improve your knowledge about origins of recipes etc.

  20. niaz

    Hi Jenny, made your bread the first time( I mean never bake bread before) it was gone immediately, love your presentation very professional & friendly, I am sure the story of baseball bat is very interesting , also anything on cheese making? best wishes, Niaz.

  21. Mila

    Hello, Jenny. thanks so much for the recipes. I have tried some of your bread recipes and they all came out fine. You are sweet and you always make me smile.

  22. Brian Auger

    Ingredients seem to identical to your regular bread, most Ciabatta recipes seem to have olive oil in the mix is this an oversight?

    • Jenny

      My recipe is correct – there is no oil.

      • spence

        i always use an internal temperature probe to be safe – is there one for the ciabatta?

  23. Theresa Dailey

    When you use the “no dutch oven’ method & use a baking pan instead does the bread have to be covered while baking also? Or is that just when you use a dutch oven? I’ve never baked bread before because of all the kneading & preparation but your method looks/seems so easy I’d like to try it for myself1 Thank you for simplifying it … very grateful!!

  24. Nancy Revell

    I do not have a dutch oven; would you suggest a substitute?

  25. Marths Schulmerich

    I am celiac no gluten can I use a gluten free flour ??

  26. LP

    My Dutch oven took a real beating. How do I protect it from getting brown and crusty on both the inside as well as outside. It is a Le Cruset and I would try this again but not at the risk of destroying the Dutch oven. Help!

    • Rhen

      I use my le creuset dutch oven for this bread all the time. The brown stain doesn’t hurt the pan but to get the brown stain out – use some liquid dishwashing detergent. Give the pan a thin coat and let it sit for a while. then wash as usual. Good as new! A Mr. Clean type sponge will get out any tough or stubborn spots.

  27. Ricky Pro

    How do you aerate the flour before measuring? Great recipes by the way.

  28. K.Lancaster

    I was wondering why there was no sugar added.

    • Melany C

      Not needed. There is plenty of “food” for the yeast to produce gases in the flour.
      It’s a great recipe that Jenny has provided. Have fun!

  29. Patti Badolato

    can I use Kamut wheat flour instead of whole wheat or bread flour will it work the same. thanks

    • Melany C

      I’ve tried other flours… if you use a mixture it is best rather than all one of the whole wheat or other flours. You may also need to add a bit more water if you are using a “dryer” flour like you want.
      Experiment. Have fun! Jenny’s recipe is THE BEST that I have used so far. Love her energy and spunk in this video!

  30. Maria L.

    Can this ciabatta bread be baked in the Dutch Oven. Also can I add fresh Rosemary and kalamata olives to this bread. Would this change baking time? I made your 2 Hour bread today. It was outstanding.

    • Jenny

      Please see my other bread recipes.

    • Rose

      This bread is the best. Could not believe how easy it was to make. But next time think I will try to double the recipe for a larger loaf. Thank you so much for this recipe Love it. I have made it twice now and I have made bread where I have to spend hours kneading and this is no kneading. Cant believe it. Made a loaf today. Started it at 11 Am and had colled bread for dinner at 5:00. Fantastic crust. What can I say it is the best.

  31. Bruce

    Two batches and the broad seems heavy in the middle. I’m in Houston high humidity could that be the cause?

  32. kat

    Love your tubie vids! Is this bead covered in the oven like the Dutch oven recipe? Could you describe that part for Gramma please 🙂

  33. Dr.Kensington

    This actually worked!!
    I tried it and the dough came out nice and airy.
    PS The bread video was great!

    A beautiful loaf of crusty bread ( demonstrated by an even more beautiful woman!)

    Thanks. This I will use this recipe a lot.


  34. Sal

    Looks Great! Can you cook this in a toaster oven?
    Would probably have to put the water to one side or perhaps make the bread with a hole in the middle and stand a container of water in that hole.

    • Leota

      Hi Sal, I was wondering the same. Was thinking of using silicone cupcake holders, putting one, filled with boiling water, in each corner of my toaster oven. A lone hole in the center may work, too. Have you tried it yet? If so, would love to know how it turned out.

  35. joe

    I purchased a sourdough starter , got it going good ok , but when I mix it with my flour it doesn`t rise at all , is there something I`m doing wrong , I mix it in a kitchen aid mixer , almost seems like it kills the yeast , have you had this happen ?

    • Jenny

      I have never used sourdough starter so you may have to try to research this.

    • Kathy Starling

      I use my sour dough starter at least weekly. you still have to add additional yeast. sour dough starter gives the dough its taste. But to get the high rise we are use to I still add 1 tablespoons yeast. cake yeast works best but since i now love in the south i can’t find it. so i use just regular yeast.

    • Sheila

      Joe, I was a sourdough failure too. But after reading and following the instructions ion this article I’ve had success ever since. My kitchen is full of yeast and my starter is alive and thriving in my fridge. Hope this helps. :>

      • Peter

        Sarah .thank you so much for this article for sour bread starter.
        It is so easy to read and follow.
        I will need to try this.

  36. L Moore

    Well, you ruined the veil of mystery about bread baking I had so carefully cultivated over the years. As a Swiss/Austrian I built up this image of secrecy and myth and now … I guess I have to go back to Apfelstrudel, at least that has not yet been dashed away from me !
    Thank you for your wonderful videos, my husband never watched any Utube so I could keep my secrets until now, the children and grandchildren got wise !

  37. John Kirby

    when you say active yeast , does that include sourdough?

    • Jenny

      Active yeast is dry and I believe sourdough starter is a liquid.

    • Cindy French

      Sourdough is not yeast in the same sense. Sourdough gives you the tangy flavor, but reg yeast gives it the rise.

  38. Amy

    I am so excited to try this. I love ciabatta!

  39. 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.

  40. 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.

  41. 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.

  42. 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!

  43. 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.

  44. 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!!!

  45. Rose Maccaro

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

  46. 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

  47. 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.

  48. 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?

  49. Alma

    Yummy!! Thanks for this great idea.

  50. 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.

  51. Theodore Rossino

    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.

  52. 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

  53. Jimmy

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

  54. henriette

    Thank you so much We just love all your breads ♥

  55. 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!

  56. 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.

  57. Soli

    Thank you so much

  58. 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?

    • Jenny

      Please see the FAQs for printing issues.

      • Peter

        Hi lite the receipt .right click and hit copy.
        Open up a blank word document page hit paste and the recipe with down load onto the word document page and then you can print it.
        This method works great!

    • Trisha

      I found the same thing; a blank page showed up when I tried to print the recipe. I found that if I cancelled the print, the page I wanted showed up, so all I had to do was click on control and p and enter, and it printed out. Hope this helps

  59. Beverly DiBenedetti

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

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