Recipes / Overnight no-knead ciabatta
Breakfast
Side
Vegetarian
Baked
Overnight no-knead ciabatta
Mix it before bed, let it ferment slowly in the fridge and in the morning you have freshly baked ciabattas. No kneading or folding.
- Cooking
- 20–25 min
- Prep
- 10 min + overnight in the fridge
- Difficulty
- Easy
Per serving
485 kcal
Protein · 12 %
14 g
Fat · 24 %
13 g
Carbs · 64 %
78 g
Estimate per serving, worked out ingredient by ingredient. The percentage is the share of the calories.
Ingredients
For 4 servings
- 325 ml lukewarm water
- 3 g dried yeast
- 50 ml olive oil
- 425 g strong bread flour
- 10 g salt
Makes 4 ciabattas; one serving is one ciabatta.
Step by step
- Mix the dough in a container with a lid: it ferments better that way.
- Use warm water. Once you've added all the ingredients, bring them together with a spatula: the dough will be quite sticky.
- Cover and leave the dough to rest in the fridge overnight.
- Flour the worktop well and cut the dough into rough rectangles with a dough scraper or a floured knife.
- Move them to a baking tray and leave them to rest for 15 minutes.
- Bake at 200 °C fan until golden and crusty, about 20–25 minutes.