For those who have eaten at our home on Friday night, you most likely have tasted Davida’s delicious no-knead ciabatta. Since Davida will be spending the next few weeks in Israel, I decided that it was high time to take the ciabatta preparation back and make it my own.
Making something my own usually means taking some shortcuts and simplifying the whole process. It also means using fewer bowls and utensils because I hate the clean-up. Cleaning sticky dough off of counters, bowls, spoons and towels can really be a nightmare. And, truth be told, I do not have Davida’s baking precision or patience, anyways.
This ciabatta is almost as good as Davida’s with a lot less fuss. It can be made on the same day, although it requires a minimum of six hours of rise time. It still has the trademark thick crust and dough full of air bubbles inside.
3 cups of high-gluten or bread flour
1 1/2 teaspoons dry yeast
1 1/2 teaspoons of kosher salt
1 teaspoon brown sugar
1 3/4 cups of warm water
a sprinkling of additional bench flour or corn meal
In a large bowl, toss flour, yeast, salt, and sugar. Slowly pour in warm water, and knead with your hands or a large spoon until a soft sticky dough has formed without any any spots or noticeable lumps.
Line a heavy loaf pan or narrow casserole dish with parchment paper and sprinkle a bit of bench flour or corn meal. Stretch dough out a few times to create air bubbles and place dough in parchment-lined loaf pan. Drizzle a bit of olive oil on top of the dough and allow the dough to rise in a warm spot for at least six hours.
Remove dough in parchment paper from loaf pan and leave on counter while preheating the loaf pan in a 425 degree F oven for fifteen minutes.
Carefully remove preheated pan from oven (it will be very hot) and place dough in parchment paper back into loaf pan. Cover lightly with foil and bake for 15 minutes. Uncover and bake for 15-20 minutes more.
Remove ciabatta from pan and allow to cool before slicing.