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No-Knead Ciabatta Recipe with Apron

In this blog post, we are excited to share with you our incredible No-Knead Ciabatta Recipe, perfect for creating delicious homemade bread right in your own kitchen. Join us as we don our aprons and embark on a journey to baking perfection!

No-Knead Ciabatta Recipe with Apron


Howdy, baking enthusiasts! We’re thrilled to have you here as we dive into the delectable world of homemade breadmaking with a twist. The Apron team has whipped up a no-knead Ciabatta recipe that’ll have you feeling like a professional baker in no time. So, roll up your sleeves, preheat your ovens, and let’s get this doughy party started!

Ingredients for the Poolish:

  • Bread flour
  • Active dry yeast
  • Water

Ingredients for the Dough:

  • Water
  • Active dry yeast
  • Olive oil
  • Bread flour
  • Salt

From our kitchen to yours, let’s conquer this Ciabatta together!

Mixing the Poolish

First things first, we need to prepare the poolish, a pre-ferment that will give our Ciabatta that signature chewy texture and distinct flavor.

  1. In a large mixing bowl, combine the bread flour, active dry yeast, and water.
  2. Gently mix until all ingredients are fully incorporated.
  3. Cover the bowl with a damp towel and let the poolish ferment for at least 12 hours.

Crafting the Dough

Now, it’s time to roll up our sleeves and transform our poolish into the pillowy Ciabatta dough we all know and love.

  1. Into the poolish, add water, active dry yeast, olive oil, and a dash of Italian flair.
  2. Slowly incorporate the bread flour and salt into the mixture, stirring until a shaggy dough forms.
  3. Cover the bowl once more and let the dough rise until doubled in size.

Shaping and Baking

While the dough does its magic, preheat your oven to golden perfection and dust off your baking stone or tray.

  1. Gently shape the risen dough into rustic Ciabatta loaves, embracing imperfections for that authentic artisanal look.
  2. Transfer the loaves onto the preheated baking surface and let them rest for a final rise.
  3. Bake until the loaves are a glorious golden brown, emanating irresistible aromas throughout your kitchen.

A Word from Apron

We appreciate your visit to our channel and hope this Ciabatta baking adventure brought a dash of joy to your day. For a better understanding of the process, please enable captions on our video tutorial. Thank you for watching, and from our Apron family to yours, we wish you a successful baking session filled with love and warm, freshly baked Ciabatta.


In conclusion, mastering the art of no-knead Ciabatta with Apron is a delightful journey worth embarking on. With simple ingredients and a sprinkle of patience, you can achieve bakery-quality bread from the comfort of your kitchen. So, grab your apron, gather your ingredients, and let the flour fly!


  1. What is the purpose of the poolish in the Ciabatta recipe?
  2. How long should the dough rise before shaping the Ciabatta loaves?
  3. Can I substitute instant yeast for active dry yeast in this recipe?
  4. How can I achieve a crispy crust on my Ciabatta loaves?
  5. Are there any variations I can try with this no-knead Ciabatta recipe?
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