Chef John's No-Knead Ciabatta

4.7
(121)
102 Reviews
69 Photos

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.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
Allrecipes' editorial guidelines
Updated on February 21, 2024
69
69
69
69
69
Prep Time:
20 mins
Cook Time:
35 mins
Additional Time:
20 hrs
Total Time:
20 hrs 55 mins
Servings:
8
Yield:
1 loaf
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

  • 3 ½ cups white bread flour

  • ½ cup whole wheat bread flour

  • 1 ½ teaspoons salt

  • ¼ teaspoon active dry yeast

  • 2 cups water

  • 1 tablespoon olive oil

  • 2 tablespoons cornmeal

Directions

  1. 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.

  2. Punch dough down with a spatula and fold it over a few times.

  3. Lightly grease a heavy-rimmed baking sheet with olive oil. Sprinkle generously with cornmeal.

  4. 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.

  5. Preheat oven to 425 degrees F (220 degrees C).

  6. Bake dough in preheated oven until loaf is nicely browned, 35 to 45 minutes.

    close up view of a loaf of Ciabatta bread on a cooling rack
    Chef John

Recipe Tip

You can use all-purpose flour if you prefer.

Nutrition Facts (per serving)

273 Calories
3g Fat
51g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 273
% Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 439mg 19%
Total Carbohydrate 51g 19%
Dietary Fiber 2g 9%
Total Sugars 0g
Protein 9g 18%
Calcium 11mg 1%
Iron 3mg 16%
Potassium 66mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love

Chef John's Rustic Italian Cornbread
31 Ratings
Broa (Portuguese Cornbread)
6 Ratings
close up view of sliced Artisan Style Bread on a wooden cutting board
No-Knead Artisan Style Bread
370 Ratings
close up view of sliced Cuban Bread on a wooden surface
Chef John's Cuban Bread
69 Ratings
Herb Batter Bread
79 Ratings
Chef John's Whole Wheat Ciabatta
22 Ratings
No Knead Beer Bread
No Knead Beer Bread
442 Ratings
Cheesy Italian Bread Wedges
5 Ratings
Mozzarella Basil Bread
60 Ratings
high angle looking at a cutting board with a thick slice of ciabatta resting on it
Ciabatta
298 Ratings
Batter White Bread
144 Ratings
Focaccia Alla Genovese
4 Ratings
Slices of Mama D's Italian Bread on a wooden cutting board next to knife
Mama D's Italian Bread
622 Ratings
Whole Wheat and Steel-Cut Oats Bread - A Long-Fermentation Bread
7 Ratings
Italian Bread Baked on a Pizza Stone
117 Ratings
Garlic Bread
165 Ratings