Breads & Doughs

Bakery-Style No-Knead Ciabatta Bread

4.81 from 157 votes
My Bakery-Style No-Knead Ciabatta Bread recipe uses time to skip both the kneading AND the special equipment, and results in bread that's even better than you've had before.

Hi Bold Bakers!

This ciabatta bread recipe is amazingly simple—there’s no kneading, and you don’t need a fancy stand mixer to make it—and it tastes like it just was baked fresh at your favorite bakery! 

I used to think ciabatta had to be made using my stand mixer because of the amount of liquid the recipes need, and it still took forever for the dough to form in the mixer. My homemade ciabatta bread recipe is WAAAY easier, and the results are amazing!! The ciabatta dough ferments overnight, which means that there are loads of bubbles and, since this recipe calls for bread flour, you get a perfect chew.

Check out my other no-knead bread recipes, too, like my bubbly focaccia pizza doughcinnamon raisin bread, or whole wheat bread

What Is Ciabatta Bread?

Ciabatta bread is an Italian bread, not unlike a French baguette. Ciabatta is wonderfully chewy with a great crust — I love using ciabatta for sandwiches or garlic bread!

This recipe is fairly hands-off too, so it’s an excellent bread for first-time bread bakers! 

Slices of no-knead ciabatta bread spread out on a cloth.

What You Need To Make Ciabatta Bread

How To Make Ciabatta Bread

This dough does need to ferment overnight, so you get all those lovely air bubbles, so be sure to start this the day before you plan to bake! Here is how you make bakery-style ciabatta bread:

  1. In a large bowl, mix the flours, salt, and yeast.
  2. In another jug, mix the water and oil. Add the wet ingredie3nts to the dry and mix to form a wet dough. Scrape the dough down and cover with cling wrap and a kitchen towel.
  3. Allow the dough to ferment at room temperature for about 18 hours. 
  4. The next day, line one baking sheet with a clean kitchen towel and dust it very liberally with flour. Line a second baking sheet with parchment paper.
  5. Uncover and knock back the dough, then roll it into a ball.
  6. Divide the dough into two pieces and place them side by side on the floured towel. Cover the loaves with the kitchen towel and let it proof for 2 hours.
  7. Preheat your oven to 425°F (210°C). When the dough has risen, turn over each loaf and stretch it out to 16 inches. Then, carefully place it on the parchment-lined baking sheet. (Check out the video for a step-by-step guide on shaping the loaves!)
  8. Bake in the preheated oven for 35-40 minutes until the bread turns golden brown.

Gemma’s Pro Chef Tips For Making Ciabatta Bread

  • Use up any leftover ciabatta by making it into garlic bread!
  • You can store the raw dough in the fridge for up to 2 days to let the flavor and texture develop. 
  • Have any sourdough discard? Add it into the dough for extra flavor and more elastic dough.
  • The bread freezes lovely. Slice it before you freeze so you can grab however much you want when you want some delicious toast! 
  • You can use all-purpose flour for this recipe if you don’t have bread flour, but your bread won’t be as chewy. 
  • Ciabatta is a very wet dough, so be sure to generously dust your kitchen towel with flour so it can be easily removed after proofing!

A stack of no-knead ciabatta bread.

How Do I Store Ciabatta Bread?

Leftover ciabatta bread can be stored in an airtight container for up to 3 days, but I recommend freezing the second loaf you make. Slice it before you freeze so you can grab slices when you want! 

Make More Bread!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Watch The Recipe Video!

Bakery-Style Ciabatta (No-Knead Ciabatta Recipe)

4.81 from 157 votes
My Bakery-Style No-Knead Ciabatta Bread recipe uses time to skip both the kneading AND the special equipment, and results in bread that's even better than you've had before.
Author: Gemma Stafford
Servings: 2 loaves
Prep Time 30 mins
Cook Time 35 mins
proof over night 18 hrs
My Bakery-Style No-Knead Ciabatta Bread recipe uses time to skip both the kneading AND the special equipment, and results in bread that's even better than you've had before.
Author: Gemma Stafford
Servings: 2 loaves

Ingredients

  • 3 ½ cups (17 ½oz/496g) white bread flour*
  • ½ cup (2 ½ oz/71g) whole wheat flour
  • 1 ½ teaspoon salt
  • ¼ teaspoon instant yeast
  • 2 cups (16floz/450ml) lukewarm water
  • 1 tablespoon olive oil

Instructions

The Day Before:

  • In a large bowl mix together the flours, salt, and yeast.
  • In a separate jug mix together the water and oil.
  • Add the wet into the dry ingredients and mix to form a wet dough. Scrape down the bowl and cover with a shower cap or cling wrap and a kitchen towel. Leave to ferment at room temperature for about 18 hours. Over this time flavor and texture will develop.

The Next Day:

  • Prepare 2 large baking sheets: Line one baking sheet with a clean kitchen towel and dust liberally with flour. Line the other with parchment paper. Set aside.
  • Uncover and knock back the dough and roll into a ball.
  • Divide the dough into two pieces and place side by side on the floured towel. Cover with the kitchen towel and allow to proof for 2 hours.
  • Preheat the oven to 425°F (210°C).
  • Once bubbles have formed and the dough has risen turn over each loaf and stretch it out to 16 inches as you turn it then carefully place it on your parchment-lined baking sheet. (see video above for step by step).
  • Bake for 35-40 minutes until golden brown.
  • Allow the bread to cool completely before cutting. Enjoy fresh with butter. Any leftovers toast up great for homemade garlic bread.

Recipe Notes

*Bread Flour: This flour gives you that chewy and strength that ciabatta has. You can use all-purpose if you want but the bread might not be as chewy.

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Addie Iaccino
Addie Iaccino
6 months ago

Thank you so much for this recipe, Gemma!! I’ve been looking for new things to try and this was perfect. I found the recipe straightforward and easy and the bread turned out amazing. My family gave rave reviews. My father said it tasted like it came from a bakery and requested that I make this bread from now on. I’m super excited that it turned out so well. Thank you!!

Simona
7 months ago

Gemma, the recipe sounds really good and I would definitely try it soon and tell you how it turned out. I got very excited to prepare it as soon as I saw the awesome bubbles in your Instagram post😍

Best,
Simona

Jilly28
5 months ago

Absolutely gorgeous this recipe and a success !! Thank you 🙂

Nicola E
5 months ago

This bread is absolutely amazing! I have already made it twice. Such a crowd pleaser, and no-one could believe how simple it is to make!

MEdea
5 months ago

Second attempt for this recipe . Quite successful. Family loved the bread.. day 2 of the bread i used it for may panzanella..

7 months ago

you must be a mind reader

Azalea
Azalea
4 days ago

Hi Gemma, just letting you know your recipe works for me. I actually did lamination (bread folding technique) on the dough, used a baking stone & added steam in the oven – Ciabattas puffed up like mad! I shared them with friends, they were ecstatic to receive a loaf of homemade bread. So thank you for sharing your recipe. Azalea from Malaysia 🙂

Jenniferwren
28 days ago

Oh, my gosh, Gemma. I feel with virtually no effort on my part, I have produced the most amazing ciabatta! My favourite! Sliced and ready to freeze, and the TASTE! This is now my go-to bread! Many thanks, Gemma from Australia!🇦🇺😎

NOORINA
NOORINA
1 month ago

Hi Gemma, I am trying this recipe and I can see my dough has risen just after 4 hours of proofing. I am from hot and humid country.
I started at 7.30pm and now is almost 3am here. I can’t work on the dough right now.. Is it safe to wait maybe after 7am to start shaping it? Will it be overproofed by then?

Sheryl
Sheryl
1 month ago

Hi Gemma, just read your recipe and watched the video. Looks delicious. I do have a question about the yeast. I do not have instant yeast. How much regular yeast should I use? I usually proof it in a bit of warm water. Is this the correct way?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!