No Knead Ciabatta Bread #Shorts

By Vincenzo's Plate

Ingredients

Instructions

1. Put 40 g of the flour in a bowl with the warm water.
2. Dissolve the yeast into the water, breaking it up with your hands, then mix with a fork or spatula.
3. Add 2 tablespoons of extra virgin olive oil, then the sugar and salt, and mix through.
4. Add the remaining flour 10-20% at a time, mixing after each addition, until no dry flour remains.
5. Cover the bowl with plastic wrap and place it in the switched-off oven for 2 hours.
6. Remove the bowl from the oven and take off the wrap. Flour your board generously and turn the dough out onto it. Wet your spatula or hands with warm water first if the dough sticks.
7. Drizzle a generous amount of olive oil over the dough and spread it over. Fold each side of the bread into the middle, one section at a time, using the spatula.
8. Dust the dough generously with more flour.
9. Cut the loaf into 4-6 portions with a pastry cutter, depending on the size you want. Lift each one gently with a hand at each end and place on the lined tray.
10. Preheat the oven to 230°C (446°F). Place a cake pan of water on the bottom of the oven. Bake the rolls for 20 minutes, then remove the water tray and bake for 5 more minutes.
11. Rest the bread on a cooling rack for 5-7 minutes before serving.

Summarized from Vincenzo's Plate's video. Watch it for the details.