No-knead ciabatta: how to bake the popular Italian bread

Ciabatta is a popular yeast-based Italian bread whose main feature is its light and porous structure. It is made from commonplace ingredients typical of bread, but to achieve the perfect result, you need to let the dough proof for at least 10 hours.

The recipe for porous ciabatta bread was published on one of the food and nutrition blogs (sweet_svit_verkhovyna) on Instagram.

Ingredients:

• flour – 400 g
• salt – 8 g
• dry yeast – 1 g
• cold water – 300 ml

Method of preparation:

1. Mix all dry ingredients.

2. Gradually pour in water, stirring with a spoon. Cover the vessel with foil and leave it at room temperature for 10-12 hours.

3. Before kneading the dough, preheat the oven with the mold to 230 degrees.

4. Meanwhile, sprinkle the surface with flour. Put the dough out and fold it into an envelope. Let it rest in this position for 15 minutes.

5. Then put the dough into a hot, dry mold and cover with a lid.

6. Bake for 30 minutes, then remove the lid and bake for another 15 minutes. Cool on a wire rack.