No-kneat Sandwich Ciabatta

These beginner friendly no-kneat ciabattas will take any sandwich to the next level. Great for lunches, dinnerparties or simply enjoyed with some tomatoes and mozzarella.

Ciabatta dough recipe

Servings: 4

Time: 2 hours prepping time + 12 hours rising time

Prep & storage: Best eaten within 2 days. Covered airtight, in plastic bags.

Notes: This recipe is perfect if you want to prep everything the night before (the mixing, the folding and the dishes), so that you have freshly baked ciabattas when you need them!

Ingredients:

420 ml of water

550 g flour

1 tbsp salt

10 g fresh yeast or 1/2 tsp instant dry yeast

Instructions:

1. In a bowl, combine water, yeast and salt, and mix till dissolved.

2. Add the flour and fold by hand.

3. After everything is combined, cover with a dish towel or plastic wrap and let it rise for 30 min. After 30 min, wet your hands, and do 1 set of strech and fold, were you carefully fold it the dough while streching it so it releases airbubbles. Repeat this 2 more times before putting it in the fridge over night or up to 24 hours.

4. The next morning it’s time to bake.

5. Dust a generous amount of flour on your working surface and tranfser the dough onto here. Be careful not to press it, we want to keep the airbubles.

6. Dust with additional flour on top and cut into 4 equal rectangles.

7. Bake at 20-25 minutes in a preheated oven at 200 °C.