Effortless No-knead Ciabatta Bread | Easiest Bread Recipe Ever!

Effortless No-knead Ciabatta Bread, this is like the easiest Ciabbata recipe.

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Hello and welcome back to the homestead my name is Annie today I wanted to share a very easy recipe and it’s no need chabata bread I’ve been talking about this I use this to make sandwiches uh just to eat like that with a soup I just love chabata bread but it

Looks becoming more and more expensive so it was like on my to-do list to find an easy no complication recipe to do chabata bread and we’re going to do that together today together I’m also trying out the new device which is a microphone that’s right here uh this was a gift

From my husband thank you thank you thank you thank you so that you guys can actually hear me better so let me know uh if this is actually better than the last video I made I mentioned that I up upgraded my microphone so let me know in the comments below let’s make this

Bread to make this recipe I use a tub I got this at Dollarama some lukewarm water uh yeast olive oil salt and I do it mine with bread flour I find that it is a better consistency but I did change up my flour so it’s the first time I

Tred to do that and everything’s going to be in grams 425 G of bread flour 325 G of lukewarm water 3 G of yeast 50 g of olive oil and 10 G of salt everything is in here you can use a spatula or a dough

Hook so the dough is going to be sticky so the the idea here is you want to bring everything together and there’s going to be a couple of stretch and folds which are rest and then rest periods I love doing in one in one tub cuz there’s less

Dishes okay now this is going to rest for 30 minutes and then we’re going to do our first stretch and fold the dough has rested for 30 minutes and just going to water my hand a little bit and just going to use my fingers and

Do a stretch and fold like this so you grab it stretch it folding in the middle and we’re going to do this it’s going to rest another 30 minutes we’re going to do another stretch and fold and then we’re ready to do uh shaping of the dough getting used to my microphone is

Going to be something uh I forgot to activate it so I just finished the second stretch and fold now there’s going to be a 30 rest uh 30 minute rest period and then this is where we’re going to shape the dough one last rest period and then we’re going to bake it

Can almost taste it last portion of the dough so we’re shaping the dough in the oven right now I have a bowl of water um and I’ve preheated my oven to 425 and this is where the shaping is a little bit weird because the dough like

Looks kind of wet but trust in the process you’re going to need a very heavy flowered surface and a bench scraper I put flour in my hands shape the dough how I want it rectangle as much as possible for I’m not a professional so they don’t

Look cute cute cute so I try when I grab them and put them on a sheet to somewhat put them rectangle so that they can all look the same once this is done your last rise period will be 15 minutes I cut it into eight but you can

Do it in like two baguettes if you want three get it like it’s your choice so I put 20 minutes at 425 I take the temperature the internal temperature of the bread with um thermometer if it’s around 200 Fahrenheits your Dough’s cooked if I don’t reach that I just put it back

Inside so now last last last Rising period and I’ll show you what it looks like after Tim went off it’s been 15 minutes this is what they look like they’re going in the oven this is what they look like after 19 minutes in the oven let me know in the comments below

If you’ll be trying this recipe until the next one take care bye