Best 5 Chef Johns No Knead Ciabatta Recipes
It's your lucky day because you've found a recipe that guarantees an authentic, mouthwatering Chef John No Knead Ciabatta in the comfort of your own kitchen. This foolproof recipe is not only easy to follow but will also lead you to a result that is light, airy, and crispy on the outside with a soft and tender interior. We'll guide you through the simple steps, ensuring a delightful homemade ciabatta that's perfect for any occasion, whether it's a hearty breakfast, a satisfying lunch, or an elegant dinner.
Check out the recipes below so you can choose the best recipe for yourself!
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
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 White Bread
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
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 White Bread
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
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 White Bread
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
Tips:
- Use high-quality bread flour for the best results.
- Make sure the water is lukewarm, not hot, or else it will kill the yeast.
- Let the dough rise in a warm, draft-free place for at least 8 hours, or overnight.
- When shaping the dough, be gentle and don't overwork it.
- Bake the bread in a preheated oven for the best crust.
- Let the bread cool completely before slicing and serving.
Conclusion:
Chef John's no-knead ciabatta recipe is an easy and delicious way to make ciabatta bread at home. With just a few simple ingredients and a little bit of time, you can enjoy fresh, homemade ciabatta bread whenever you want. This recipe is perfect for beginners and experienced bakers alike, and it's sure to become a favorite in your kitchen.
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