No Knead Stonebaked Ciabatta Bread: The Quick & Easy Version

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Pour room-temperature water into a large bowl. Weigh the water using a digital scale in grams rather than a measuring jug, as jugs are unreliable for accuracy.
   ▶ ≈1:04
2. 2
   Add the white bread flour to the bowl. You can substitute with plain or all-purpose flour if bread flour is unavailable.
   ▶ ≈1:14
3. 3
   Add salt to the bowl.
   ▶ ≈1:29
4. 4
   Sprinkle the yeast over the flour.
   ▶ ≈1:42
5. 5
   Use the wooden spoon handle (rather than the wide end) to combine all ingredients, as the handle cuts through the heavy dough more easily. Once most of the dough comes together, switch to a bowl scraper and ensure all flour from the sides is incorporated by folding until no dry pockets remain.
   ▶ ≈1:54
6. 6
   Cover the bowl with a lid or cloth. Allow the dough to proof at room temperature for 45 minutes.
   ▶ ≈2:16
7. 7
   After the first proof, wet your hands and perform the first stretch and fold: pull the dough up and over itself four times around the bowl, rotating as you go.
   ▶ ≈2:37
8. 8
   Cover the bowl again and let the dough proof for another 45 minutes.
   ▶ ≈3:00
9. 9
   After the second proof, repeat the stretch and fold procedure four times. Alternatively, you can lift the entire dough and fold it over; just keep your hands wet.
   ▶ ≈3:14
10. 10
    Cover and let the dough proof for a third time for 45 minutes. The stretch, fold and proofing process is what gives this bread its remarkable taste and texture.
    ▶ ≈3:36
11. 11
    While waiting for the final proof, dust your work surface generously with flour.
    ▶ ≈3:56
12. 12
    After the final proof, the dough should be well risen. Carefully invert the bowl onto the floured work surface and let the dough release itself; be patient as it comes out.
    ▶ ≈4:08
13. 13
    Dust the dough generously with flour. Using a bench scraper, gently coax the dough into a rectangular shape, dusting the scraper with a little flour if it starts to stick.
    ▶ ≈4:24
14. 14
    Once satisfied with the shape, cut the dough straight down the middle with the scraper to form two loaves. Gently tidy up the edges of each loaf with the scraper.
    ▶ ≈4:43
15. 15
    Loosely cover the loaves with a dry, lightweight cloth and let them rise on the bench for 20 minutes. No need for a bread couche in this recipe.
    ▶ ≈5:16
16. 16
    While the loaves are rising, preheat the oven to 210°C (410°F) or gas mark 7. Place a pan of hot water at the bottom of the oven to make the ciabatta extra crispy.
    ▶ ≈5:37
17. 17
    Prepare your baking stone or an upside-down baking sheet. To prevent the dough from sticking to the peel, dust it with semolina or flour, or cover it with parchment paper.
    ▶ ≈6:03
18. 18
    Using two scrapers, confidently pick up the loaves and transfer them to the peel. Since the dough is on a hard surface, this is straightforward.
    ▶ ≈6:29
19. 19
    Open the oven door, quickly slide the two loaves onto the hot stone or baking sheet, then immediately close the door.
    ▶ ≈6:55
20. 20
    Set the timer for 20 minutes and allow the bread to bake.
    ▶ ≈7:05
21. 21
    After 20 minutes, open the oven door and use the peel to remove the ciabatta loaves. Check their colour—if you prefer them darker, you can bake a little longer, but they should be perfectly done at this point.
    ▶ ≈7:35
22. 22
    Transfer the loaves to a wire rack and allow them to cool completely before serving.
    ▶ ≈8:04