No Knead Ciabatta Buns

Updated at: Sat, 19 Oct 2024 21:22:06 GMT

Step 1

Pour warm water in an 8 x 8 (or 9 x 9) container with a lid. Pyrex cake pan with travelling lid works well. Add olive oil and yeast, and give it a quick stir. Add salt.

Step 2

Slowly add flour, using a spatula to mix the flour into the liquid, until just incorporated. Dough should be sticky.

Step 3

Cover with pan lid and set in a warm place for 30 minutes.

Step 4

Wet hands to prevent sticking. Without removing dough from pan stretch and fold corners and sides into the middle. Give pan a gentle shake, recover and set back in warm spot. Let rest for 30 minutes

Step 5

With wet hands, repeat the stretching and folding. Cover and let rest for 30 minutes.

Step 6

At this point you can form the buns, or repeat the stretch, fold and rest covered for 30 minutes.

Step 7

On a well floured surface gently dump out dough. Shape into a rough rectangle, and lightly sprinkle with flour. Using a large floured knife or bench scraper cut into 8 rough rectangles. Place rectangles on a parchment covered baking sheet, gently tucking in the sides for better form if necessary. Cover and let sit for 15 minutes. In the meantime, set oven to 200C (or 400 F).

Step 8

Bake until golden brown. Let cool slightly or completely. Great with soups, stews, chilis or as a sandwich.

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