High and porous ciabatta bread without kneading the dough: a lazy recipe

Ciabatta is a popular Italian bread characterized by a crispy crust and airy, porous flesh. To achieve this result, the bread is traditionally made without kneading. It is important to give it some time to rise. Ready-made ciabatta is often used to make sandwiches and sandwiches, or eaten on its own, just like classic bread.

Ukrainian pastry chef and cook Liliia Tsvit shared a recipe for Italian ciabatta bread without kneading dough on her YouTube channel (to watch the video, scroll to the end).

Ingredients for 4 pieces

• water – 0.5 l
• dry yeast – 1 tsp (pressed – 15 g)
• salt – 1 tsp
• vegetable oil – 50 ml
• flour – 600 g

Method of preparation:

1. Pour slightly warm water into a bowl, add salt and yeast. Stir to combine.

2. Pour in the oil and add the flour. Mix the dough with a spatula until smooth. Cover with a lid or plastic wrap and leave for 45 minutes.

3. With wet hands, wrap the dough from all sides to the middle. Leave for 45 minutes. Repeat the procedure 2 times with an interval of 45 minutes. After the last time, you can leave the dough in the refrigerator for at least 6 hours to ensure that the bread has its characteristic holes.

4. Sprinkle flour on the work surface, and turn the bowl over so that the dough sticks to it. Sprinkle the dough with flour as well. Stretch the dough with your hands to form a rectangle. Divide it into 4 parts.

5. Sprinkle a towel with flour. Put the bread on it. At this stage, shape the future ciabatta. Cover with a towel and leave for 30 minutes.

6. Put the bread on the parchment and transfer it to a preheated baking sheet. Bake for 15 minutes at 240 degrees and another 15 minutes at 220 degrees.