Why This Recipe Is Amazing
- Super quick: Minimal active time makes it perfect for beginners or time-crunched bakers.
- Effortless technique: Forget kneading! A simple mix-and-rise method does the magic.
- Customisable: Perfect for sandwiches, paninis, bruschetta, or simply savouring with olive oil and balsamic vinegar.
- Flavourful crust: High hydration dough delivers a satisfyingly crunchy exterior.
- Air-filled crumb: Open, airy texture melts in your mouth.
- Minimal clean-up: No fancy equipment is needed, just a bowl and a baking tray.
- Always impressive: Bake fresh bread that wows family and friends.
Table of contents
What Ingredients Are Needed
- Flour: High-protein bread flour or baker’s flour provides structure and chewiness to the ciabatta rolls. Plain all-purpose flour can be substituted in a pinch, but the texture will be denser.
- Water: Room-temperature water activates the yeast and hydrates the dough.
- Yeast: Instant yeast offers convenience, it acts quicker and is more shelf stable.
- Salt: Enhances flavour and strengthens the gluten network.
Ready to bake crusty perfection? With this simple recipe and a few helpful tips, you’ll be enjoying homemade ciabatta in no time! So, preheat the oven, grab your ingredients, and get ready to create a bakery-worthy experience in your own kitchen!
How To Make No-Knead Ciabatta Rolls
(Video coming soon!)
Setting You Up For Success – Tips & Tricks for No Knead Ciabatta Rolls
- Use the right flour: Bread flour or baker’s flour is crucial for the signature ciabatta texture. If using all-purpose flour, expect a denser loaf.
- Room-temperature water: Cold water will slow down the yeast activation, while hot water can kill it. Use tepid water for optimal results.
- Don’t overmix: Gently mix until just combined to preserve air bubbles for a light and airy crumb.
- Wet dough is okay: This dough is naturally sticky. Avoid adding extra flour, as it can toughen the bread.
- Embrace the rise: Don’t rush the first rise! The extended fermentation develops flavour and air pockets.
- Gentle shaping: Handle the dough minimally to preserve its airy structure.
- Baking temperature: Start with high heat for a quick crust rise, then lower it for even baking.
Troubleshooting
- My dough is too sticky: Try using slightly less water next time. You can also wet your hands to handle the dough more easily.
- My bread isn’t rising: Make sure your yeast is still active and the water is warm enough. Check the expiry date on your yeast and use warm, not hot, water. Allow extra time to proof If your room temperature is colder.
- My bread is too dense: Overmixing, using cold water, or adding too much flour can all contribute to a dense loaf. Ensure you handle it gently and allow enough time for the second rise to fluff up again and go puffy.
- Can I use a stand mixer? Yes, use the dough hook on low speed until just combined. Allow to rise until double in size then continue with recipe steps – Shaping and baking.
- How can I store leftover bread? Store in an airtight container at room temperature for up to 2 days. Reheat in a warm oven for a fresh-baked experience.
Frequently Asked Questions
When I made this dish on our live cooking show, some community members asked:
Yes, Learn more about Yeast here. You can substitute active dry yeast for instant yeast in a 1:1 ratio. However, you’ll need to activate it first. Combine the yeast with a pinch of sugar and warm water (around 35°C or 95°F) and let it sit for 5-10 minutes until foamy. Then, proceed with the recipe as usual.
his dough is naturally quite sticky. Here are some tips:
Wet your hands: This helps prevent sticking and allows for easier handling.
Use a bench scraper: A dough scraper helps cut and shape the dough without sticking to your hands.
Add flour very sparingly: When you turn the dough onto the baking tray, ensure it is coated with flour as this will prevent it from sticking to the surface and your hands.
There could be a few reasons:
Inactive yeast: Make sure your yeast is fresh and not expired. Check the expiry date on the packaging.
Incorrect water temperature: The water should be lukewarm, around 30-35°C (86-95°F). Cold water won’t activate the yeast, and hot water will kill it.
Not enough resting time: The dough needs time to rise. Ensure you’re following the recommended resting times in the recipe.
Absolutely! This recipe is a wonderful base for experimentation. Too many mixins however will make the dough denser. Here are some ideas:
Herbs: Add a tablespoon of chopped fresh herbs like rosemary, thyme, or oregano for a flavourful twist.
Cheese: Shredded Parmesan cheese or crumbled feta cheese can be incorporated into the dough for a savoury option.
Dried fruits and nuts: Chopped nuts and dried fruits like cranberries, raisins, or apricots add sweetness and texture.
Store leftover rolls in an airtight container at room temperature for up to 2 days. They can also be frozen for longer storage and reheated in a warm oven before serving.
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5 Minute Ciabatta
Ingredients
- 550 g (3⅓ cups) bread flour
- 460 g (1⅞ cups) water room temperature
- 2 g (½ tsp) instant yeast
- 14 g (2 tsp) tsp salt
Instructions
Mixing & Proofing
- Place all ingredients in an extra large bowl and mix with a chopstick or spoon until combined into a dough ball (about 2 minutes).
- Spray oil or grease the sides of the bowl well so the dough doesn't stick, helping it be removed easily in the next stage. Cover and let rise for 8-10 hours (in a cold oven if desired).
Shaping & Baking
- Preheat oven to 250°C (480°F). Line a large baking tray and set aside.
- Using a stretch and-fold method, wet your hands before gently pulling the dough from one side of the container and fold into the middle of the dough. Do the same on the other three sides of the container, folding always into the middle of the dough.
- Sprinkle the lined baking generously with flour before gently scraping the dough out onto it. Be careful not to deflate the dough; handle it as little as possible. Sprinkle the dough surface with flour to prevent sticking.
- Use a plastic dough scraper to gently cut the dough into 4-6 pieces (or your desired number). If desired, gently stretch each piece into a longer roll/baguette shape.
- Cover with a tea towel and proof in a draft-free area until risen, puffy with small bubbles on the surface, about 20-30 minutes. You'll know they are proofed when you press gently with a finger and they slowly bounce back.
- Bake for 25 minutes, or until desired golden brown. Remove from oven and allow to cool for 15 minutes before cutting. Enjoy!
Notes
- Mixing: 2 minutes
- Rising: 8-10 hours
- Shaping: 3 minutes
- Baking: 25 minutes
- You can adjust the baking time based on your desired level of browning.
- For rolls for breakfast, mix the dough in the evening and bake in the morning.
- For rolls for dinner, mix the dough in the morning and bake in the evening.
- For rolls for lunch or another time, mix the dough in the evening, cover and refrigerate then bake when needed.
- This recipe is for a fairly wet dough, so it may be a bit sticky to handle. If you find it difficult to work with, you can add a little more flour, but be careful not to add too much, as this will make the bread tough.
- The rising time may vary depending on the temperature of your kitchen. If your kitchen is cool, it may take longer for the dough to rise.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Hiya, I’m Lauren but you can call me Molly!
Former OR Nurse and self-taught home cook passionate about Approachable, No-Nonsense recipes to help you level up in the kitchen. Together with my husband Troy, we create simplified dishes for busy people with easy-to-find ingredients!
To learn more about us, our cooking show and more, click here!
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