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.
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.
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.
*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.