How to Make No-Knead Ciabatta Bread

How to Make No-Knead Ciabatta Bread Hello this is Chef John from Foodwishes.com. We have the no-knead Ciabatta bread. What the heck you can just call this no-knead Italian bread. By the way, I have a cold so I’m not trying to sound extra sexy but I can’t help it. Hey, how you’re doing? Hey, well let’s get started. I have a large bowl and I’ll put in four cups of flour which is going to be three and half white and a half of cup of wheat. You can do it’s all white by the way. I’ll put a quarter teaspoons of yeast, one and half teaspoon of salt, two cups of warm water. I’m going to give that a stir. So since it’s your basic no-knead system, alright it’s going to look really sticky then it’s going to look too dry and you’re going to get all nervous. Then it’s going to come together perfectly and you’re going to have nice, very, very sticky dough. It’s going to look like that, okay? Then you’re going to cover that with foil and we’re going to let that rise or we’re going let that sit for 18, yes I said 18, for 18 hours. You don’t wanted too warm of a place because then it will end up like over rise. So just in room temperature like 65 degrees or 63 degrees will perfect. And that’s where it looks like after 18 hours, very bubbly, very soft, beautiful viscosity that was rolled in brown and look at those gluten strands. I mean so gluten strand divide, look at that. So I’m just going to punch it down with a spatula and folded over it self a few times and we’re ready to make bread. I’m going to oil a heavy half sheath pan, very lightly with olive oil. I’m going to sprinkle cornmeal generously and I’m going to form this look. Now here’s a little trick here that I had come up with to work with this really sticky dough. Spray your work surface with some water. Lay out some plastic wrapper, water makes it stick and will not move as you shape this. It will not move. I learned that from Jacko Pan. Sprinkle it with flour. Scrape the dough on there and then follow the top a little bit. And then just somehow, someway stretching pull in, whatever you need to do you want it in a long, flat sheath. So you punch in the air bubbles out. So I’m going to pull it a little bit and remember time that plastic so it’s going to move pretty easily. Alright and now we’re good to go. So just kind of shape it. Look at your Ciabatta loaf. I'm just calling this Ciabatta. It’s just bread, just it sounds cooler. Ciabatta sounds better when you have a cold. Hey, how you’re doing? Well then bring the plastic over to the edge of the pan and then just flip it over. I meant to do that. You see it’s easy to fix. So we have the classic Ciabatta shape. By the way Ciabatta means carpet slipper. Have you ever seen a carpet slipper in Italy? I’m sure you have. They’re not well made. They can be irregularly shaped so don’t worry about it, a little flour on top. Nice and dry flour on top of that. And let it rise two hours. And it’s going to rise more out than up. So you still have pretty flat but it kind of spread out, totally normal because when we put it in our 425-degree oven for 35 minutes, it’s just exploded up in the air and it’s pretty flat like a Ciabatta loaf but it’s beautiful and airy. And check this out. Oh my God! Crisp on the outside, soft, moist, spongy on the inside, the perfect bread. Now, what I’d like you to do is fresh bake bread and I don’t know if you’ve ever tried this but little thing I came up with. I like to put a butter on it which is really delicious and so we have a bite here. By the way, the end of the bread in our family we’ll call it the Condots. I’ve no idea how that translates if your family calls the end of the bread Condots. I would love to know what it means and I hoped it’s an square word. So anyway, that is my no-knead Italian bread, no-knead Ciabatta. God, it was good and you can make that. I mean did you see it in any way you can do, I don’t think so. It’s so simple. You need 18 hours. So if you start at three in the afternoon, it’s ready to make like at nine, ten the next day which is a nice timing and there it is. I'm just to look at it for a while. If you think my voice is sexy, will you taste this bread? Hey, how you’re doing? I hope you give it a try. All the ingredients are on the sites, all four of them and as always, enjoy.