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You can bake focaccia with no-knead bread
Water Content 100%
Bake Well and Taste Best

You can bake focaccia with no-knead bread

I’m addicted to no-knead bread. I’ve made campagne and focaccia, but I wanted to increase the water content, so I made this ciabatta.

No-Knead Bread - The Easiest Overnight Campagne

This no-knead bread was introduced in the New York Times. I have arranged it for easy making. You can make great campagne easily!

No-Knead Bread, Overnight Focaccia - Easier than Campagne

Campagne is the most famous no-knead bread, but focaccia is even easier and you don't need a pot. This focaccia is crispy outside, and fluffy inside.

For the mechanism of no-knead bread and the reasons for kneading bread, you can check this post.

Why Do We Knead Bread? Mechanism of No-Knead Bread

Why we cam make bread without kneading, as in no-knead bread? If you understand the reason for kneading bread dough, it's easy question.

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

Name: Overnight Ciabatta, the Easiest No-Knead Bread
Prep time: 10 min
Cook time: 720 min
Ingredients: 300 g wheat flour; 300 g water; 4 g salt; 1 g dry yeast

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

INGREDIENTS

wheat flour 300 g
water 300 g
salt 4 g
dry yeast 1 g

EQUIPMENT

Electronic scales
bowl
silicone spatula
cookie sheet
A thin pan that can be placed whole in the oven (*1)

INSTRUCTIONS

Preparation

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)

Baking

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.

NOTES

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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