No Knead Ciabatta in the Le Creuset Cast Iron Oval Bread Oven by @lecreusetuk

50 min

2 servings

💧

330 ml

Water

🍞

3 g

Fast action yeast

🫒

50 ml

Olive oil

🍞

430 g

Strong bread flour

🧂

10 g

Salt

  1. Add
    • Water
    • Fast action yeast
    • Olive oil

    Add the water, yeast, olive oil, flour and salt to a lidded container and use a spatula to bring it together into a sticky dough.

  2. Place

    Allow the dough to rest for 30 minutes in a warm place.

  3. Fold
    • Water

    Dip your hands in water to avoid sticking, then bring the dough together by stretching and folding each corner.

  4. Rest

    Rest for another 30 minutes.

  5. Fold

    Repeat the stretching and folding again and allow to rest for 1 hour.

  6. Cut
    • Strong bread flour

    Flour the surfaces well, then use a floured bench scraper or a knife to cut the dough into two rough rectangle shapes.

  7. Bake

    Transfer the dough to the preheated bread oven and bake until golden brown and crispy, oven set to 200c fan.

No Knead Ciabatta in the Le Creuset Cast Iron Oval Bread Oven by @lecreusetuk

50 min

2 servings

💧

330 ml

Water

🍞

3 g

Fast action yeast

🫒

50 ml

Olive oil

🍞

430 g

Strong bread flour

🧂

10 g

Salt

Preparation Steps

  1. Step 1/7

    Add the water, yeast, olive oil, flour and salt to a lidded container and use a spatula to bring it together into a sticky dough.

    💧Water
    🍞Fast action yeast
    🫒Olive oil
    🍞Strong bread flour
    🧂Salt
    🥄Spatula
    🫙Lidded container

  2. Step 2/7

    Allow the dough to rest for 30 minutes in a warm place.

    🫙Lidded container

  3. Step 3/7

    Dip your hands in water to avoid sticking, then bring the dough together by stretching and folding each corner.

  4. Step 4/7

    Rest for another 30 minutes.

  5. Step 5/7

    Repeat the stretching and folding again and allow to rest for 1 hour.

  6. Step 6/7

    Flour the surfaces well, then use a floured bench scraper or a knife to cut the dough into two rough rectangle shapes.

    🧺Bench scraper
    🔪Knife

  7. Step 7/7

    Transfer the dough to the preheated bread oven and bake until golden brown and crispy, oven set to 200c fan.

Composition

Ingredients

Types

Liquid, Leavening Agent, Oil, Grains, Spices

Ingredients

Water, Fast action yeast, Olive oil, Strong bread flour, Salt

Notes

Water (lukewarm)

Allergens

Gluten

Dietetics

Dietary regimen

Halal, Vegan, Egg-Free, Nut-Free, soy-free, Dairy-Free, Sugar-Free, Vegetarian, Pescatarian

Calories

238 kcal

Macro nutrients

Protein: 6.4g, Carbohydrates: 37g, Fat: 6.4g, Fiber: 2.1g, Sugars: 0.3g

Nutritional Information

Minerals

Sodium: 490mg, Iron: 1.3mg, Calcium: 10mg, Potassium: 70mg, Magnesium: 15mg

Vitamins

Vitamin E: 0.8mg, Vitamin B1 (Thiamin): 0.15mg, Vitamin B3 (Niacin): 1.5mg, Folate: 25mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Spatula, Bench scraper, Knife, Lidded container

Appliances

Oven

Type

Type

Type Of Dish

Bread

Occasions

Everyday baking, Weekend baking

Origin

Source

Platform

instagram

Original Creator

@lecreusetuk

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Crispy crust, Chewy, Airy, Open crumb

Flavors

Savory, Yeasty, Mild

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 1-2 days (Store in a paper bag or bread bin to keep the crust crisp,Avoid plastic bags which soften the crust), freezer : up to 3 months (Wrap tightly in plastic wrap and foil or a freezer bag,Slice before freezing for easy portioning,Reheat in the oven after thawing to restore crust)