CHEF JOHN'S NO-KNEAD CIABATTA
This bread is the perfect marriage of a crisp, light crust outside and a chewy yet tender inside. The no-knead part is just a bonus.
Provided by Chef John
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 20h55m
Yield 8
Number Of Ingredients 7
Steps:
- Place white and wheat flour in a large bowl. Add salt, yeast, and water. Mix until a wet sticky dough comes together, about 5 minutes. Scrape down sides of bowl. Cover with foil. Allow dough to rise for 18 hours at room temperature. It should not be too warm.
- Punch dough down with a spatula and fold it over a few times.
- Lightly grease a heavy-rimmed baking sheet with olive oil. Sprinkle generously with cornmeal.
- Lightly spray a work surface with water. Place a long sheet of plastic wrap on the damp surface to hold it in place. Sprinkle plastic wrap with flour. Scrape the dough onto the floured surface. Sprinkle flour on top of the dough. Gently stretch and pull dough into a long, flat rectangular shape, 12 to 15 inches long. Bring plastic sheet to edge of prepared pan and flip the dough into the prepared pan. Reshape the dough, if necessary. Dust with flour. Cover with a light dry towel. Let rise about 2 hours.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake dough in preheated oven until loaf is nicely browned, 35 to 45 minutes.
Nutrition Facts : Calories 272.5 calories, Carbohydrate 51.2 g, Cholesterol 0.3 mg, Fat 3 g, Fiber 2.4 g, Protein 8.8 g, SaturatedFat 0.4 g, Sodium 439.3 mg, Sugar 0.2 g
NO KNEAD CIABATTA BREAD FROM CHEF JOHN
This is my go to recipe for making Ciabatta bread No Knead Ciabatta Bread from John at Food wishes Video with Recipe: http://foodwishes.blogspot.com/2009/01/no-knead-ciabatta-bread-you-can-believe.html Also another version cooked in a Dutch oven: http://www.nytimes.com/video/2006/11/07/dining/1194817104184/no-knead-bread.html
Provided by tapco1
Categories Bread
Time 18h30m
Yield 1
Number Of Ingredients 4
Steps:
- 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. Place in a Rising Bowl the 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.
Nutrition Facts : Calories 3038 calories, Fat 14.0335780953896 g, Carbohydrate 610.020995425493 g, Cholesterol 0 mg, Fiber 20.5667310699027 g, Protein 101.377048030496 g, SaturatedFat 2.06119924741208 g, ServingSize 1 1 Serving (1323g), Sodium 2652.89181790072 mg, Sugar 589.45426435559 g, TransFat 4.63951914710641 g
NO-KNEAD CIABATTA
This is one of my most favorite recipes. It has very few ingredients but turns out very well. When you take it out of the oven you can hear the crust crackling-very nice! Hope you like it as much as we do. (If you want to use whole wheat you can add only a half a cup to this recipe -more than that will make the bread dense) Also if you only have active dry yeast- double the yeast amount to 1/2 tsp. Note* since it is a no-knead recipe it is a pretty flat loaf with a max. height of about 5-7 inches.
Provided by Leahs Kitchen
Categories Yeast Breads
Time 30m
Yield 1 large loaf, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix the water, yeast, and salt together in a large bowl.
- Add flour one cup at a time.
- Stir until all the flour is pretty much absorbed.
- Cover with a kitchen towel and set aside for 18 hours or overnight.
- In the morning uncover the dough and slightly pat it down with a rubber spatula to deflate it.
- Sprinkle cornmeal onto a baking sheet.
- With a rubber spatula scrape the wet dough out onto the pan, don't worry if it looks a little messy, straighten it out a little with floured hands.
- Set pan aside uncovered for 2 hours to rise (don't expect it to rise much).
- Preheat oven to 425F an hour before the bread will be done rising.
- Note:If you like you can sprinkle flour over the top of the risen dough right before you put it in the oven, this will give it the nice crackly floured look when it is done.
- Bake bread for 20-30 minutes. It will be done when the crust has a deep golden color. Enjoy!
Nutrition Facts : Calories 300, Fat 1, SaturatedFat 0.2, Sodium 585.5, Carbohydrate 62.9, Fiber 3.1, Sugar 0.2, Protein 8.9
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