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Easy No Knead Rustic Crusty Ciabatta Loaves with Crispy Crust at Home
This Rustic Crusty Ciabatta Loaves recipe is one of those mix-and-wait kind of bakes that somehow feels a bit magical. The dough looks messy, but it turns into beautifully airy bread with a crackly crust.
Why you will love and enjoy these Rustic Crusty Ciabatta Loaves
- No kneading and barely any effort, just mix and let time do the work
- That crackly crust and airy inside feel like proper bakery bread
- Flexible rising time that works around your day
Simple Flour Salt Water Artisan Ciabatta Loaves with Crisp Crust.
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Rustic Crusty Ciabatta Loaves
- Prep Time: 10 minutes
- Proofing Time: 150 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours 15 minutes
- Yield: 2 loaves 1x
- Category: Bread Recipes
- Method: Easy baking
- Cuisine: Italian
Description
Rustic Crusty Ciabatta Loaves come together with just flour, yeast, salt, and water for an easy homemade bread. Expect a crisp crust, airy texture, and that classic rustic look.
Ingredients
- 1 kg bread flour, plus extra for dusting
- 12.5 ml instant yeast
- 12.5 ml salt
- 950 ml lukewarm water
Instructions
- In a large bowl, add 1 kg bread flour, 1 tbsp instant yeast, and 1 tbsp salt. Give it a quick mix so the salt isn’t sitting right on the yeast.
- Pour in 950 ml lukewarm water and mix with a wooden spoon for about 1 minute.
- The dough will be very wet and sticky, almost pourable, and that’s exactly what you want.
- Lightly oil some cling wrap and cover the bowl.
- Let it rise at room temperature for about 1 hour, or until bubbly and noticeably puffed. If your kitchen is a bit cool, it might need closer to 1½ hours.
- Generously flour your work surface and baking tray, or line the tray with parchment paper and dust it well with flour. This dough sticks if you skip this step.
- Gently tip the dough out onto the floured surface. Try not to knock out too much air. Sprinkle a little flour on top so it’s easier to handle.
- Using a scraper or floured hands, divide the dough into 2 portions.
- Gently stretch and nudge each portion into a rough loaf shape.
- Don’t knead it. Just gently shape it.
- Transfer the loaves onto your prepared baking tray.
- Cover loosely with a tea towel and let them rest and rise again for another 30 to 90 minutes.
- Preheat your oven to 400⁰F (200⁰C) or 350⁰F (180⁰C) if using fan assist.
- Place an oven-safe dish filled with water on the bottom rack while the oven heats, as the steam is what gives you that crisp crust.
- Just before baking, use a sharp knife to make 2 or 3 quick slashes on each loaf. Sprinkle a bit more flour on top.
- Bake for 35 minutes until golden and crisp.
- The bottoms should sound hollow when tapped. If they’re still pale, give them another few minutes.
- Let the loaves cool on a rack before slicing, at least 15-30 minutes.
Notes
Created, prepared, tried, and tested by Gail
Make rustic, crusty ciabatta loaves at home with this easy no-knead method. Soft, airy bread with a golden crisp crust and simple ingredients.
Rustic Crusty Ciabatta Loaves offer a relaxed way to make proper crusty bread without complicated techniques. The wet dough and slow rise create that airy interior and crisp crust that feels like it came from a bakery, making it an easy recipe to come back to again and again.
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Thanks for dropping in and checking out the recipes and what’s on offer.
If you try out this delightful recipe, please let me know, rate it, and tag me on Instagram at @_esmesalon. I’m excited to see your amazing recreations, and I’m hooked on those mouthwatering photos!
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Thanks for sharing with us – I’m featuring you when the next to Grandma’s house we go link party starts!
Mwah, thank you so much for your kindness and shoutout, Tarah. Much appreciated. For sure, I will be there.
i’ve just started to make my own bread regularly but have not yet attempted ciabatta. i need to try it out!
Great. Let me know how this one turned out. 😉