No-Knead 'Ciabatta Rustica'
A delicious loaf of homemade bread (and no need to knead!)
Ingredients
- 250 grams Strong Wholemeal Bread Flour
- 250 grams Strong White Bread Flour
- 410 grams Water at room temperature
- 5 grams Dry Yeast
- 8-10 grams Salt
Instructions
- In a large bowl combine the two types of flour and add the yeast.
- Pour water and stir with a spatula until blended. Add the salt and stir again until it is fully incorporated. The dough must be coarse and sticky (don't overmix!)
- Let the dough proving until it has doubled in size (approximately 2-3 hours depending on the external temperature).
- Transfer the dough on a foil of parchment paper generously dusted with flour. The dough will be very sticky, so you may want to use a spatula to help the process.
- Grease your fingers with some olive oil and shape the dough into the traditional Ciabatta shape.
- With a sharp movement, flip the Ciabatta over a tray covered with parchment paper and semolina flour.
- Your Ciabatta can now go to the oven. Cook it at 220° for 40 minutes. Let it cool completely before slicing it!
Notes
This recipe uses half of wholemeal flour to give the Ciabatta a stonger and more delicious flavour. Of course, you can prepare this Ciabatta with all white flour or with all wholemeal flour. You may just need to adjust the liquid in the recipe accordingly. In fact, wholemeal flour absorbes less liquid than wholemeal flour, so if you decide to use only white flour you will probably have need to add less water to your dough (and viceversa!).
Dry yeast can be replaced with 10 grams of fresh yeast.