Tried and Tested Ciabatta Bread (Home made ‘no knead’ bread)

DSC_0413No need to knead? Are you sure? A stand mixer must be needed then? Nope. All you need is a large mixing bowl and a little bit of advance planning.:)

How many times have you noted a recipe down and tried it ardently following the recipe to the last detail only to be disappointed with the results? Well it has happened to me more than once.  Hence when I started this blog one of the many things I wanted to do was to only post recipes that I had tried and tested successfully at least a minimum of 3 times in my kitchen.

Ciabatta bread I just love love love. I could probably live an entire week just on this bread alone! Maybe some butter to go with it. But seriously ciabatta is s bread I just love – just plain, with soups or in sandwiches. So in the past one year I have tried several different recipes from the internet.  But was not quite happy with the results until recently when all my experiments resulted in me finally being able to make the best ciabatta ever! The key is to have a sticky dough. Considering that there may be variations in the quality of the flour with different brands of All purpose flour, it is important to add just enough water such that you get a sticky kind of dough. Hmm perfectly crusty on the outside and spongy on the inside! This bread is very similar to the khadak paav bread that is so famous in Mumbai.! My family was thrilled and now as I have baked this bread many times successfully –  finally I feel I can post the recipe here 🙂

DSC_0417You need to plan 24 hours ahead – that’s the pnly setback. Which is not really a setback but just creates the need for advance planning.  So if you would like to bake this bread for dinner then you need to start the previous evening. And we are not talking about a lot of work at all. All you need to do is to mix the flour,yeast,salt and water using a spatula or your hands (it cannot get any easier right? ) and just let the dough rest and do its thing for the next 18 to 24 hours.  Then 2 hours before your dinner the next day, you take the dough out punch it and give it the shape you want and let it rise again.  Then bake it! And devour it! Believe me this recipe will become a regular feature in your home!


Ciabatta Bread (Home made 'no knead' bread)

  • Time: About 20 minutes dough making and 45 minutes baking excluding time for dough to rest
  • Difficulty: Easy
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  • 3 1/2 cups all purpose flour
  • 1/2 cup whole wheat flour
  • 1 1/2 tsp salt
  • 1/4 tsp instant dry yeast dissolved in 1/4 cup warm water
  • 2 cups water (approximately 2 cups and water should be at room temp)


Start about 18-20 hours in advance of when you would want to bake this bread.

Take a large mixing bowl and add the yeast and the 1/4 cup warm water (should not be too hot – check by putting your finger in it – it should feel just luke warm).

Then add the flours and the salt and mix everything together using a spatula/spoon.

Next add the rest of the water (about 2 cups) slowly 1/2 cup at a time and continue mixing with the spoon until you get a sticky dough (even stickier than pizza dough).

Cover the bowl with AL foil and place it in a warm place to rest for at least 18 hours (or up to 20 hours).

After the dough has rested, it would have risen a little bit. Now take that dough and using a pizza cutter or your hands divide the dough into two pieces.

Take a large baking tray and line with parchment paper. Sprinkle the paper liberally with flour.

Now pull each piece into a rectangle shape and place both the pieces onto the parchment paper.  Now cover the tray loosely with foil again (such that the dough does not stick to it or you can use plastic wrap dusted with flour on the inside). Let the dough rest for one more hour.

After the dough has rested for an hour, it is ready to be baked.

Take the foil (or plastic wrap off the tray and bake at 425 degrees F (or 220 deg C) for about 40-45 minutes or until the crust is golden brown. Let cool for a few minutes before slicing.


  1. The amount of water you use should be just enough to get a sticky kind of dough – the 2 cups given above in the recipe is hence an approximate quantity.
  2. Use luke warm water to mix the yeast and to form the dough (This is especially important for folks living in cold climates). However the water should never be too hot.

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0 thoughts on “Tried and Tested Ciabatta Bread (Home made ‘no knead’ bread)

  1. This sounds very optimistic! Of late, I am into bread making…like every week…and I have cursed that darn machine countless times! Breads do behave differently with the change of ingredients and the temperature inside the home…yeast, you see! So, when you vouch by this bread, I have to try it!

    • Hi Sridevi Yes you are right – the room temperature is important – cold weather makes it challenging but if you have the room temperature in the 70s range it should be alright. Yes I do vouch by this recipe so do try and let me know how you make out! 🙂

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