Overnight Ciabatta, the Easiest No-Knead Bread


You can bake focaccia with no-knead bread

Water Content 100%

When the water content (ratio of water to flour) was as high as 100%, the dough remained sticky no matter how much I kneaded, and it was impossible to form.

I tried to do a second fermentation, but the dough soon sagged and spread out on the cookie sheet, and then I had to scoop it up again to make it taller, and then it spread out again… so I gave up on the second fermentation.

I thought about dividing the dough into smaller ciabattas, but even though the dough was soft and moist, the gluten was very firm, so cutting it was quite a challenge.

I decided to go with the easiest way and baked it without shaping or secondary fermentation, and it turned out to be the best.

Bake Well and Taste Best

When I baked it at 200 degrees Celsius, there was too much moisture left, so I set the oven to 220 degrees Celsius, which is quite high. But don’t be afraid to bake it until it is well browned.

When you cut the freshly baked bread, you will see that it is a little sticky, but that’s no problem because it will settle down once it cools down. This bread is already amazingly fluffy. The outside is crispy, but when you press on the puffy part in the middle, it dents. And then it comes back. It’s amazing.

Overnight Ciabatta, the Easiest No-Knead Bread

Campagne is the most famous no-knead bread, but ciabatta is the easiest. You don’t need a pan, and you can keep your hand clean. Amazing easy.
Prep Time 10 mins
Rest Before Cook 12 hrs
Cook Time 30 mins
Keyword Bread
Servings 300 g wheat flour
  • Electronic scales
  • bowl
  • silicone spatula
  • cookie sheet
  • A thin pan that can be placed whole in the oven (*1)
  • Put the flour, salt and dry yeast in a bowl and mix lightly.
  • Add the water.
  • Mix with a spatula until the dough is no longer powdery and comes together.
  • Cover with plastic wrap and let rise at room temperature (15-25℃) overnight or for about 12 hours. (*2)
  • When the dough has doubled in size and you can see many small bubbles on the surface, the first fermentation is complete.
  • Preheat the oven to 220°C.
  • Line a baking sheet with cookie paper.
  • Using a spatula, remove the fermented dough from the rim of the bowl.
  • Mix 2-3 times, scooping up from the bottom. Be careful not to cut the gluten.
  • Drop the dough onto the middle of a cookie sheet.
  • Bake immediately for 20-30 minutes until well browned.
The dough is too soft to form. The dough will sag, so put it in the oven immediately.
Make sure the dough is well browned on the bottom as well as the surface.
Freshly baked dough will be sticky inside, so let it cool down before cutting. It will keep its texture even after cooling down the next day.
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