No-Knead Ciabatta Buns
Rainy Sunday mornings call for cozy baking sessions, and these no-knead Ciabatta Buns are the perfect project! There’s no need for an overnight starter or intensive kneading—just mix, fold, and bake. These buns are crisp on the outside and chewy on the inside, making them the ultimate rainy day comfort.
Ingredients
Directions
- 1
In a large rectangular dish or bowl, combine warm water, olive oil, yeast, and salt. Gradually mix in the Arrowhead Mills Organic All-Purpose Flour until a messy, cohesive dough forms with no dry flour patches. Scrape down the sides to gather the dough together.
- 2
Cover the bowl and let the dough rest for 1 hour, folding it gently every 15 minutes. After the last fold, let it rest an additional 45 minutes to rise fully.
- 3
Preheat the oven to 450°F.
- 4
Lightly dust the dough and your countertop with flour.
- 5
Turn the dough out onto the floured surface and gently shape it into a 10” x 15” rectangle. Handle the dough gently to avoid deflating it.
- 6
Using a floured bench scraper or knife, cut the dough into rough rectangular pieces.
- 7
Transfer the pieces to a baking tray and let them rest for 30-45 minutes to allow them to rise again before baking.
- 8
Bake in the preheated oven for 12-15 minutes or until the pieces are golden brown. Enjoy!
