Breads & Doughs

Bakery-Style No-Knead Ciabatta Bread

4.8 from 125 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)

4.8 from 125 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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Simona
24 days 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

Addie Iaccino
Addie Iaccino
15 days 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!!

24 days ago

you must be a mind reader

Vinny bedi
Vinny bedi
2 days ago

Hi, at what temperature do we need to bake bread, as my oven doesn’t go above 220’ c

gary davis
gary davis
4 days ago

Would using whole wheat pastry flour be okay .. I have both

Irene
5 days ago

Thank you for this recipe. Am trying so immediately

Marie OKeefe
Marie OKeefe
6 days ago

Hi Gemma, Thank you so much for posting this video! Everything went well for me except after I placed my risen dough on the floured board, it was too sticky to cut in half. However, the consistency was just like yours after I mixed it and after it had risen. I noticed that after you dumped the dough on your board, somehow you got it to be dry enough to handle and cut in half and move it to the towel. How did you do that? Did you keep adding flour on the top and underneath and keep turning the… Read more »

Joycefl1947
6 days ago

Hi Gemma,
I got in touch with you last week to ask if I could make Ciabatta with just white bread flour. You replied that yes I could but just use a little less water, could you tell me how much to use please. I have made 2 lots of ciabatta so far and they are lovely.
Thank you for your help.
Joyce

Sarah
6 days ago

Hi Gemma! Thanks for the recipe! May I know if I were to add sourdough discard, how much should I add? And, do you have any tips for a more open crumb? Thank you!

Toral
Toral
8 days ago

Hi Gemma! This recipe worked pretty well and gave me the best internal structure I’ve ever had with a ciabatta – lots of beautiful irregular holes! The only problem was it spread outwards while proving and barely rose in the oven, it was very flat (about 1 inch thick). What can I do next time to help it rise upwards?

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!

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