How to Make No-Knead Ciabatta Bread - Amazing Italian Bread

Hello , this is Chef John from food wishes dot com .

With no need Chipata bread .

What the heck you can just call this .

No need Italian bread .

By the way , I have a cold so I'm not trying to sound extra sexy , but I can't help it .

Hey , how you doing ?

Anyway , let's get started .

I have a large bowl and I'm put in four cups of flour , which is gonna be 3.5 white and a half , a cup of wheat .

You can use all white .

By the way , I would put in a quarter teaspoon of yeast , 1.5 teaspoons of salt , two cups of warm water and we're gonna give that a stir .

So is this your basic no need system ?

All right .

It's gonna look really sticky .

Then it's gonna look too dry and you're gonna get all nervous , then it's gonna come together perfectly and you're gonna have a nice , very , very sticky dough .

It's gonna look like that .

Ok .

Now you're gonna cover that with foil and we're gonna let that rise and we're gonna let that sit for 18 .

Yes .

I said 18 for 18 hours .

You don't want it too warm of a place because then it will like over rise .

So just in room temperature like 65 degrees , 63 degrees would be perfect .

And that's what it looks like after 18 hours .

Very bubbly , very soft , beautiful viscosity that was for Alton Brown .

And look at those gluten strands .

I mean , so gluten strand defied .

Look at that .

So I'm just gonna punch it down with the spatula and fold it over itself a few times and we're ready to make bread .

I'm gonna oil a heavy half sheet pan very lightly with olive oil .

I'm gonna Sprinkle cornmeal generously .

And then we're gonna form this loaf .

Now , here's a little trick here that I've come up with to work with this really sticky dough spray your work surface with some water , lay down some plastic wrap , the water makes it stick and it will not move as you shape this , it will not move .

I learned that from Jack Popin .

Sprinkle it with flour , scrape the dough on there .

All right .

And then flower the top a little bit and then just somehow some way stretching , pulling whatever you need to do .

You want it in a long flat shape .

So you're punching the air bubbles out .

So I'm gonna pull it a little bit and remember it's on that plastic .

So it's gonna move pretty easily .

All right .

And now we're good to go .

All right .

So just kind of shape it .

Look at Chipata loaf .

I'm just calling this .

It's just , it's just bread just , you know , it sounds cooler .

Chipata sounds better when you have a cold .

Hey , how you doing ?

We're gonna bring the plastic over to the edge of the pan and just flip it over .

Oh , I meant to do that .

Ok .

It's , it's easy to fix .

All right .

So we have the classic Chipata shape , by the way , Chipata means carpet slipper .

Have you ever seen a carpet slipper in Italy ?

I'm sure you have .

They're not well made , they're , you know , can be irregularly shaped .

So , don't worry about it .

Little flour on top .

Nice dry flour towel on top of that and let it rise two hours and it's gonna rise more out than up .

All right .

See how it's still pretty flat , but it kind of spread out totally normal because when we put it in our 425 degree oven for 35 minutes , it just exploded up in the air and still pretty flat .

Like a Chipata loaf .

But it's beautiful and airy and check this out .

Oh my God .

Crisp on the outside , soft , moist spongy on the inside .

The perfect , the perfect bread .

Now , what I like to do with fresh baked bread and I don't know if you've ever tried this , but a little thing I came up with , I like to put butter on it , which is really delicious .

And so I'm gonna have a bite here .

By the way , the end of the bread in our family would call it the condos .

I have no idea how that translates .

If your family calls the end of the bread condos , I would love to know what it means and I hope it's not a swear word .

So anyway , that is my no need Italian bread .

No need Chaba God .

It was good .

And you could make that .

I mean , did you see anything there that you couldn't do ?

I don't think so , so simple .

You need , you know , 18 hours .

So if you start at three in the afternoon , it's ready to make like a 9 10 the next day .

Uh which is a nice timing and there it is , I'm just gonna look at it for a while if you think my voice is sexy .

What you taste is bread .

Hey , how you doing ?

I hope you give it a try .

All the ingredients are on the site .

I'll forward them and as always you enjoy .