No Knead Ciabatta

 It's National Home Made Bread Day tomorrow, November the 17th, and we, the Sunday Funday bloggers are all presenting you with our homemade breads or toppings.   I made Ciabatta bread. 

Here's what Camilla Mann of Culinary Cam  said: 

November 17th is National Homemade Bread Day. Share a favorite recipe for the bread. It can be a yeasted bread, a quick bread, or anything that you would slather on bread, such as homemade jam.

I personally love homemade bread and bake a lot of No-Knead bread, as well as a couple of other kinds.  I briefly considered one of the other kinds I usually make,  but I've been playing with Ciabatta's lately, and I finally feel like I nailed it.   Well, mostly...  

I admit to eating a couple of batches, but I also shared some with others. Even though I've had a couple of adventures along the way, I've persevered and eaten the evidence.   I may have put the dough in too small a container to rise...  I managed to rescue it, and it baked off nicely. 

This recipe yields two loaves and has a lovely chewy crust.    One of my favorite parts of a loaf of bread is the end piece, and these are never-ending end pieces, 😉  TMI?   I like slicing them lengthwise and making a sandwich.   In fact, I enjoyed a tomato sandwich just the other day.  

This recipe is actually a riff on my No-Knead bread recipe, but I think it's going to be a big part of my baking repertoire from now on. 

I was invited to join friends the other night, and brought a couple of loaves with me, and it was perfect for dipping into the 'juice' from these New Orleans-style BBQ shrimp.   I'm getting the recipe for these beauties.  OMG, they were good. 

Check out what my fellow Sunday Funday Bloggers posted:   The links are at the end of the recipe card.

Ciabatta Bread

Yield: 2 loaves

Author: Sid's Sea Palm Cooking, adapted from many recipes

Easy, peasy, Ciabatta bread. Great for a sandwich or to accompany a good stew or soup.

Ingredients

• 3 cups bread flour
• 1 tablespoon good olive oil
• 1 teaspoon yeast (I use instant)
• 1 1/2 teaspoons salt
• 1 3/4 cup water + 1-2 tablespoons if needed
• 1/2 cup of flour to help shape the loaves

Instructions

1. Add all the ingredients to a stand mixer and let mix until well combined. If too dry, you can add an extra tablespoon of water. It should look a little shaggy at this point.
2. Place the dough in a sealed container that allows some rise and keep it in a draft-free place for 12-18 hours. I use my oven for an overnight rise. If needed, the dough is very forgiving and will allow a longer rise time.
3. Dump the dough onto a floured surface and cut it into two pieces. The dough is quite sticky, and the extra flour keeps it from sticking to everything you don't want it to stick to. Form into two long ropes (18 inches by 3 or 4 inches), and place onto a parchment paper-covered baking sheet. Let it rise again, in a draft-free area, for at least one hour.
4. Bake in a 400-degree oven for 20 minutes, or until the internal temperature reaches at least 205 degrees.  I also either throw in some ice cubes at the bottom of the oven or place an ovenproof pan on a lower rack filled with just-boiled water.  The steam helps the bread rise and creates a crisp, thin crust. 
5. Remove from oven and let cool before slicing. You can slice this bread up and freeze the individual slices for future meals.

 

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