Easy LIQUID DOUGH Ciabatta Bread recipe: NO-KNEAD Bread. Let the Dough work for you !

Learn how to make the best no-knead ciabatta bread with this simple, step-by-step recipe! This foolproof method creates a golden, crispy crust and soft, airy interior—perfect for beginners and pros alike. No kneading, no stress, just effortless baking! Ideal for sandwiches, bruschetta, or dipping. Watch now and bake the perfect homemade bread with @Theapron41

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For the best results, I recommend using a kitchen scale to measure ingredients in grams, as this gives the most accurate and consistent outcome. But if you don’t have a scale, no worries! i have include cup measurements and ounces so you can still follow along. thanks

Ingredients:-
Water- 400ml, 1.7 cups, 14 oz
Sugar- 1 tbsp, 15 gm, 0.55 oz
Instant dry yeast- 2 tsp, 6 gm, 0.20 oz
Bread flour- 4 tbsp, 60 gm, 2.10 oz
Salt – 1 tsp, 5 gm, 0.18 oz
Olive oil- 25 ml, 0.1 cup, 0.85 oz

Method:-
1-Begin with the yeast mixture. Combine 400 ml of warm water, 1 tablespoon of sugar, 2 teaspoons of instant dry yeast, and 4 tablespoons of bread flour. Whisk until smooth and well combined. Set it aside while we move to the next step.

2-In a large mixing bowl, sift 500 grams of bread flour for a light and airy texture. Add 1 teaspoon of salt and mix gently to distribute evenly. Pour yeast mixture and 25 ml of olive oil. Fold everything together until a wet dough forms. Cover the bowl and let it rest for 30 minutes.

3-After 30 minutes, perform stretch-and-folds. Wet your hands to prevent sticking, grab the dough from one side, stretch it upward, and fold it over itself. Rotate the bowl and repeat 4-5 times. Cover the dough and let it rest for another 15-20 minutes. Repeat this process once more. The dough will become smoother and more elastic as the gluten develops naturally.

4-Cover the dough and let it proof for 30 minutes. Preheat the oven to 230°C. Lightly flour your work surface, transfer the dough, and divide it into 6 equal portions. Place the portions on a baking tray lined with parchment paper. Let them rest for 15-20 minutes while the oven heats.

5-To create a bakery-style crust, add hot water to the oven to generate steam. Bake the dough for 25-30 minutes. The result will be soft, crusty bread with an incredible aroma and texture.

main tips:-
1-High Hydration Dough
Use a high water-to-flour ratio (around 75-85%) for the open crumb and airy texture. The dough will be sticky but resist adding too much flour.
2-Use Bread Flour
Bread flour with a high protein content (12-14%) helps create strong gluten for structure and elasticity.
3-Gentle Handling
Avoid overworking or kneading the dough. Use folding techniques to develop the gluten without deflating the air bubbles
4-Long Fermentation
If you have time Allow the dough to ferment slowly for 12-18 hours in the fridge. This develops flavor and the signature perfect open crumb.
5- Stretch and Fold
Perform stretch-and-folds to build strength and structure without kneading.
6-Proofing
Proof the dough , but Do not overproof, as it can collapse the structure.
7- Use Steam
Introduce steam to create a crisp, golden crust.
8-Bake Until Golden
Bake ciabatta until it’s a deep golden-brown color, ensuring a crunchy crust and fully baked interior.

Keep an Eye on the Dough, Not the Clock
Dough rises at different rates depending on the temperature. Focus on visual cues (doubling in size, bubbles forming) rather than strict timings for bulk fermentation and proofing.

Winter
Use lukewarm water (28-30°C) to help yeast activate.
Proof in a warm spot -oven light on.
Allow extra time for fermentation and proofing.
Cover dough to prevent drying in dry air.
Summer
Use cold water (18-20°C) to slow fermentation.
Check dough frequently to avoid overproofing.
Refrigerate dough for better flavor and control.
Work quickly to prevent dough from becoming too sticky.

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