Chef Johns No Knead Ciabatta Recipes

CHEF JOHN'S WHOLE WHEAT CIABATTA

Steps:

• Stir 1 cup warm water, 1/2 cup all-purpose flour, 1/2 cup whole wheat flour, 1/4 cup rye flour, and yeast together in a large bowl. Cover the bowl with plastic wrap and let sit until the sponge bubbles and doubles in volume, 5 to 6 hours.
• Stir 1 cup all-purpose flour, 1 cup whole wheat flour, 1/2 water, sunflower seeds, polenta, flax seeds, salt, and honey into sponge with a wooden spoon until a very sticky dough ball forms, about 3 minutes. Scrape down the the sides of the bowl, cover bowl with plastic wrap, and let dough rise until doubled in volume, 10 hours to overnight.
• Line a baking sheet with parchment paper. Dust parchment paper with 1/2 teaspoon all-purpose flour and cornmeal.
• Scrape dough out of bowl onto a lightly floured work surface, press down to remove air, and form into a smooth oval loaf. Place dough on the prepared baking sheet. Dust top of loaf lightly with flour, cover with plastic wrap, and let rise until doubled in size, about 1 1/2 hours.
• Preheat oven to 450 degrees F (230 degrees C). Place a baking dish filled with water on the bottom rack of the oven.
• Remove plastic wrap from risen dough and mist the top of the dough with water.
• Bake loaf in the preheated oven, misting the top of the loaf with water every 8 to 10 minutes, until loaf is golden and sounds hollow when tapped, 30 to 35 minutes total. Transfer bread to a cooling rack and let cool completely before slicing.

NO KNEAD CIABATTA BREAD FROM CHEF JOHN

Steps:

• Instructions: Step 1 Put 4 cups bread flour (I used 3 1/2 cup white and 1/2 cup wheat) into a mixing bowl. *Note: you can use All-purpose flour if you want. Add 1/4 tsp yeast, 2 cups water, and 1 1/2 tsp salt. Stir well. Place in a Rising Bowl the Cover with foil, let sit for 18 hours at room temperature. Step 2 Use a spatula to punch down and fold over for a few times. Step 3 Oil a heavy duty baking pan. Sprinkle corn powder generously. Step 4 Spill some water on a work surface of a table, lay on a plastic. The plastic won't move when you work on it. Spread some flour on the plastic, Dump in the bread flour (dough). Add more dry four on the top of the dough. Pull in and stretch the dough in order to make it in a long and flat shape. Step 5 Bring the plastic with the dough to the edge of the baking pan, flip it over so the dough is in the baking pan nicely. Add some dry flour on top. cover and let rice for 2 hours. Step 6 Then bake in an oven at 425 for 35-45 minutes. Italian No-Knead Ciabatta This No-Knead Ciabatta came out beyond delicious, and it combines light crust outside, and a chewy, yet tender inside.

CHEF JOHN'S NO-KNEAD CIABATTA

Steps:

• Place white and wheat flour in a large bowl. Add salt, yeast, and water. Mix until a wet sticky dough comes together, about 5 minutes. Scrape down sides of bowl. Cover with foil. Allow dough to rise for 18 hours at room temperature. It should not be too warm.
• Punch dough down with a spatula and fold it over a few times.
• Lightly grease a heavy-rimmed baking sheet with olive oil. Sprinkle generously with cornmeal.
• Lightly spray a work surface with water. Place a long sheet of plastic wrap on the damp surface to hold it in place. Sprinkle plastic wrap with flour. Scrape the dough onto the floured surface. Sprinkle flour on top of the dough. Gently stretch and pull dough into a long, flat rectangular shape, 12 to 15 inches long. Bring plastic sheet to edge of prepared pan and flip the dough into the prepared pan. Reshape the dough, if necessary. Dust with flour. Cover with a light dry towel. Let rise about 2 hours.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake dough in preheated oven until loaf is nicely browned, 35 to 45 minutes.