No Knead Ciabatta bread

Yesterday, I gave a bread making demo in the presence of 10 nice ladies. We talked about all the things one needs to know if we want to make bread or any yeast/fermented dough for that matter.

The evening turned out really nice and we had plenty of dips besides my bakes. While I was busy with my demo (and the baby, yes, he was there as well, Thanks to the girls who took care of him when I had to start the demo), I didn’t ask about the recipes for those couple of dips which had a hit of curry and orange. It was mind-blowing!
Today’s recipe was previously posted in French. I’m re-posting it in English because the girls loved the taste and the texture (beside the practically no effort required to make it) and asked for the recipe..
I glazed the top with olive oil before baking which is why it looks shiny

This recipe is taken from f Chef John’s website. an amazing blog with videos. 
I’m sending this to Susan’s blog: wild yeast (YeastSpotting).

Makes 1 loaf
Prep: 10 min / Rest: 20 hours / Cooking time: 35 min
  • 3 cups strong/ bread flour 
  • 1 cup whole wheat flour (or spelt flour)
  • ½ tsp dry yeast (double if using fresh cubes)
  • 1 ½ tsp salt
  • 2 cups warm water 
Sift all ingredients in a bowl. Mix with a spatula. Cover and let stand for 18 hours at room temperature. The dough should have a sticky consistency, so do not panic!
After 18 hours, the dough will look very spongy.
Take a baking sheet covered with parchment (otherwise, grease it with olive oil). Sprinkle generously with fine semolina). Spread the dough by stretching in a way to have a rectangular shape.
Cover and let stand for about 2 hours ( I covered with oiled cling film so it does not stick).
Sprinkle with flour (generously).
Preheat oven to 250 degrees C.

Place the tray with the bread into the oven, spray with water or pour 1/2 cup of water onto the tray underneath, otherwise place any baking pan underneat and pour in the water for that steam effect needed for the bread to puff nicely.

Bake for 30 to 35 minutes AT 220 degrees.

Tomato and cajun spices bread buns and ciabatta

After reading this post, you won’t have any valid reason not to make fresh bread!

Author: Nada

Nada Kiffa is an Expert in Moroccan cooking and her recipes are coming from a lineage of Moroccan home and professional cooks. Cooking classes and posted articles are inspired by her family life in Morocco and elsewhere. You will learn what makes a dish Moroccan before learning how to execute it. You will also learn how to work around recipes and cut corners without missing on the flavour.

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