Ciabatta without Kneading

5 from 3 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 4 people


  • 375 g Wheat flour 550
  • 125 g Wheat flour type 800
  • 470 ml Approx. 38 ° warm water
  • 0,5 block Fresh yeast
  • 1,5 tsp Salt


  • Mix and work through all the ingredients. Let stand for 18-20 hours at room temperature. Fold on the work surface, cover with flour or flakes (also herbs), and let stand for 2 hours. Preheat the oven with the cast roaster to 270 °. Let the bread soak in and cover. After 30 minutes, remove the cover. Bake the bread for another 20 minutes

Alternative approach

  • Mix the ingredients and fold the pre-dough a few times in the bowl to rest for 18-20 hours at room temperature. Oil an oven tray and sprinkle with coarse flour. Fix a cling film on the work area with water. Sprinkle the foil with flour and apply the dough. Shape the loaf on the foil and place it on the baking sheet with the foil and fold it over (lift the foil so that the bread rolls onto the baking sheet) onto the baking sheet. Cover and let rise in a warm place for 2 hours. With 250 g. Shoot in the oven and steam and bake for 35-40 minutes
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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