Bakery-Style Ciabatta (No-Knead Ciabatta Recipe)
biggerbolderbaking.com · 2021 · 2 loaves
Against 136 no-knead bread recipes
Less yeast than 88% of recipes and more fat than 81%.
How it compares
Against the typical loaf: the median of 136 no-knead bread recipes, per 100 g of flour.
- Less yeast than 88% of recipes: 0.1% of the flour weight against the typical recipe's 0.4%, under a third as much.
- More fat than 81% of recipes: 2.4% of the flour weight against the typical recipe's 0%.
- Salt in the middle half of recipes: 1.6% of the flour weight against the typical recipe's 2%.
Ingredients (6)
- 3 ½ cups (17 ½oz/496g) white bread flour*496 g
- ½ cup (2 ½ oz/71g) whole wheat flour71 g
- 1 ½ teaspoon salt≈ 9 g
- ¼ teaspoon instant yeast≈ 0.8 g
- 2 cups (16floz/450ml) lukewarm water≈ 474 g
- 1 tablespoon olive oil≈ 14 g
flour 567 gbatter 1064 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 136 recipes. Shaded: the middle half. Tick: the median.
- Water84% · 69th percentile · median 79%
- Salt1.6% · 22nd percentile · median 2%
- Yeast0.1% · 9th percentile · median 0.4%
- Fat2.4% · 82nd percentile · median 0%
Oven
- Temperature
- 425°F / 220°C
- median 450°F
- Time
- 35 to 40 minutes
- median 30 minutes
Keep exploring
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