Chef John's No-Knead Ciabatta

Ingredients

• 3 cups white bread flour
• cup whole wheat bread flour
• 1 teaspoons salt
• teaspoon active dry yeast
• 2 cups water
• 1 tablespoon olive oil
• 2 tablespoons cornmeal

Directions

1. Place both the white and wheat flour in a large mixing bowl. Add the salt, yeast, and water to the flour mixture. Stir everything together until a wet, sticky dough forms, which should take around 5 minutes.
2. Scrape down the sides of the bowl to remove any dough stuck to the edges. Cover the bowl with foil and let the dough rise at room temperature for about 18 hours. Ensure the room is not too warm.
3. After 18 hours, punch down the dough with a spatula and fold it over a few times to deflate it slightly.
4. Lightly grease a heavy-rimmed baking sheet with olive oil and sprinkle it generously with cornmeal to prevent sticking.
5. Next, lightly mist your work surface with water. Lay a long sheet of plastic wrap on top to keep it in place. Sprinkle flour over the plastic wrap to prevent the dough from sticking.
6. Scrape the dough onto the prepared, floured surface. Sprinkle more flour on top of the dough to make it easier to handle. Gently stretch and pull the dough into a long, flat rectangle, about 12 to 15 inches in length.
7. Carefully bring the plastic wrap to the edge of your prepared baking pan, then flip the dough into the pan. Reshape the dough if necessary, and dust the top with more flour.
8. Cover the dough lightly with a dry towel and let it rise for approximately 2 hours.
9. Preheat your oven to 425F (220C). Once the dough has risen, bake it in the preheated oven for 35 to 45 minutes, or until the loaf is nicely browned on top.

Recipe Tip

You can substitute all-purpose flour for bread flour if preferred.

Nutrition Facts (per serving)

• Calories: 273
• Fat: 3g
• Carbs: 51g
• Protein: 9g
• Sodium: 439mg
• Dietary Fiber: 2g
• Calcium: 11mg
• Iron: 3mg
• Potassium: 66mg

Servings per recipe: 8