No Knead Ciabatta Bread
The easiest no knead ciabatta rolls. These rolls have an incredibly soft, fluffy interior, with a crisp golden crust. These rolls only require 4 ingredients, and just a couple minutes of hands on time. The majority of the work is done by the dough as it rises. These rolls have a moderately open crumb structure, which means it has a mix of small and medium air holes. This type of crumb structure produces consistent, predictable results, the dough is much easier to handle, and the dough is very forgiving if you proof a bit too short or a bit too long.
No Knead Ciabatta Bread
- Total Time: 8 hours 35 minutes
- Yield: 8 rolls 1x
Description
The easiest no knead ciabatta rolls. These rolls have an incredibly soft, fluffy interior, with a crisp golden crust. These rolls only require 4 ingredients, and just a couple minutes of hands on time. The majority of the work is done by the dough as it rises. These rolls have a moderately open crumb structure, which means it has a mix of small and medium air holes. This type of crumb structure produces consistent, predictable results, the dough is much easier to handle, and the dough is very forgiving if you proof a bit too short or a bit too long.
Ingredients
- 1/2 teaspoon instant yeast
- 1 3/4 cups warm water, warmed to 110F (415 grams)
- 4 cups bread flour (510 grams)
- 1 1/2 teaspoons salt
Instructions
1. In a large bowl, add instant yeast, warm water, bread flour and salt. Use a Danish dough hook, wooden spoon or spatula to mix together. The dough will be shaggy in appearance. Lift the dough up and spray your bowl with nonstick spray or a light drizzle of olive oil, or transfer to a greased bowl.
Cover the bowl with plastic wrap.
2. Overnight rise. Allow the dough to rise for 8-12 hours. This long rise allows the dough to develop lots of flavor.
3. Gently turn the dough out onto a heavily floured surface (you can use all-purpose flour). Dust the top of the dough with flour.
Use a bench knife, or sharp knife to divide into 8 rolls, or 6 if you want larger rolls.
Use your bench knife, or a spatula to scoop the roll off the counter. You want to do this in a quick motion to get the bench knife or spatula underneath the dough. You want to be gentle in this step as you don’t want to deflate the air in the ciabatta rolls.
4. Place rolls onto a parchment paper lined baking sheet.
5. Second rise. Cover the rolls with a kitchen towel or plastic wrap and allow to rise for 45 minutes in a warm place while the oven preheats.
6. Place a baking sheet in the oven and preheat oven to 450F.
7. Bake the rolls. Very carefully transfer the rolls onto the hot baking sheet in the oven. If you need to pull the hot baking sheet out of the oven to do this, that is fine.
8. Bake rolls in oven for 15-22 minutes, or until the rolls are golden brown and crisp to touch.
9. Allow the rolls to cool for 45 minutes before slicing into them. This allows for the interior crumb to fully finish baking and set up. The rolls still have hot steam that finishes baking the rolls once you pull them out of the oven.
10. Serve plain, with butter, with your favorite jam, or your favorite sandwich toppings. These rolls have a crisp crust right after pulling them out of the oven. As they sit the crust is not as crisp. If you would like the crust to get crisp, you can place in a 350F oven for 5-10 additional minutes. This will crisp up the crust again.
- Prep Time: 20
- Rise Time: 8 hours
- Cook Time: 15
- Category: Bread
- Method: Oven
