No-Knead Italian Ciabatta Bread. Simple And Easy To Make #nokneadbread #recipe

No-Knead Italian Ciabatta Bread Ingredients: Poolish: 150 gr Flour 150 ml water 2.5 gr Fresh yeast For Poolish the night before mix 150 gr flour, 150 gr water and 2.5 yeast together. Set aside for about 30 minutes and then pop it in the fridge overnight. Main Dough: -225 ml/gr Lukewarm Water (75% Hydration) 6.5 gr Fresh Yeast / 1 3/4 tsp Active Dry Yeast -350 gr / 2 3/4 cups Bread flour (Total (With Poolish): 500 g) 10 gr / 2 tsp Salt Method: In a large bowl mix together water and yeast. Stir well until the yeast dissolves. Then add poolish and mix well. Add flour and salt. Mix It up until there is no dry flour left. Once you've mixed up the dough, it should look something like a shaggy mess. As you see in the video! Cover the dough and let it rest for 30 minutes. After 30 minutes rest, do first stretch & fold. Wet your hands, stretch the 4 sides of the dough, then fold it towards the center. As you stretch and fold the dough, you should feel it transform from Being shaggy into being smooth and elastic. Then do slap method. Do the same as me, lift the dough and slap it. It develops and strengthens gluten. This folds and slap really helps the dough come together into a cohesive ball. Then Cover the dough and let it rest for another 30 minutes. Do 3 more Fold and Slap as the first step (4 in total). Let the dough rest 30 minutes between each stretch and fold. You can do Stretch & Fold or Coil Fold. Just do whatever works best for you. I'm comfortable with both! But I preferred do coil this time after first Fold & Slap! Do the Same as me in the video. After final fold, let the dough rest for about 2 hours or until it doubled in size. After 2 hours, dust a thin layer of flour on the dough and your work surface. Pre Shaping the dough as me in the video. Then cut the dough into 2 equal part. Roll it up tightly. Following me and do the same as me in video. Feel free to shape it as you wish! Don’t worry! No need to be perfect! Then do bench rest for 15 minutes. Then do final shaping. As you see in the video, I’m shaping the dough into a batard, then placing them in a banneton or any container you have on hand. After that, pop it in the fridge to proof overnight for cold ferment. Next day, bring the dough out of fridge and turn the dough out onto a sheet of parchment paper and dust a thin layer of flour on the surface of the dough, and gently massage the surface. Then score the dough as you wish. I'm not a skilled scorer. Usually just make one simple slash across the dough. Then sprinkle some water around the dough, this helps create steam and gives the bread a nice rise in the oven. Cover with the same size of baking pan. Bake in preheated oven at 450 F / 230C for about 15-20 minutes. After that, remove the lid and bake for another 15-20 minutes or until nice and golden. Enjoy! -What Do You Think About This Recipe? Please Let Me Know And Write A Comment! I Would Love To Hear Your Thoughts! I hope you enjoyed this video. If you did, please hit like and subscribe button for more easy and tasty recipes. Thank you for watching and see you next time! 👉 Don’t forget to LIKE 👍, SUBSCRIBE 🔔, and SHARE with bread lovers    • No-Knead Bread, Just 4 Ingredients, No Nee...      • No-knead Bread. The Most Delicious Persian...      • How to Bake the Best & Easy Focaccia Bread...   #bread #nokneadbread #travelthroughfood #recipe #breadrecipe #italianfood #ciabatta