Recipe: Italian No-Knead Ciabatta

Ingredients

• 4 cups bread flour
• 1/4 tsp yeast
• 2 cups water
• 1 1/2 tsp salt

Instructions

Step 1

Put 4 cups bread flour (I used 3 1/2 cup white and 1/2 cup wheat) into a mixing bowl.
*Note: you can use All-purpose flour if you want.
Add 1/4 tsp yeast,
2 cups water, and
1 1/2 tsp salt. Stir well.
Cover with foil, let sit for 18 hours at room temperature.

Step 2

Use a spatula to punch down and fold over for a few times.

Step 3

Oil a heavy duty baking pan. Sprinkle corn powder generously.

Step 4

Spill some water on a work surface of a table, lay on a plastic.
The plastic won't move when you work on it.
Spread some flour on the plastic, Dump in the bread flour (dough).
Add more dry four on the top of the dough.
Pull in and stretch the dough in order to make it in a long and flat shape.

Step 5

Bring the plastic with the dough to the edge of the baking pan, flip it over so the dough is in the baking pan nicely.
Add some dry flour on top. cover and let rice for 2 hours.

Step 6

Then bake in an oven at 425 for 35-45 minutes.
Italian No-Knead Ciabatta
This No-Knead Ciabatta came out beyond delicious, and it combines light crust outside, and a chewy, yet tender inside.