Chef John's No-Knead Ciabatta

Recipe View In a large bowl, combine the white bread flour, whole wheat flour, salt, and active dry yeast. Add the lukewarm water and mix with a spatula or wooden spoon until a shaggy, sticky dough forms. Ensure all dry ingredients are incorporated. Scrape down the sides of the bowl. (5 minutes)

Recipe View Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise at room temperature for 18 hours, or until doubled in size and bubbly. Avoid placing the dough in a very warm environment. (18 hours)

Recipe View After the first rise, gently deflate the dough with a spatula, folding it over itself a few times to release some of the air. (5 minutes)

Recipe View Lightly grease a large, heavy-rimmed baking sheet with olive oil. Sprinkle the cornmeal evenly over the greased surface. This will prevent sticking and add a pleasant texture to the crust.

Recipe View Lightly spray a clean work surface with water. Place a large sheet of plastic wrap on the damp surface to keep it in place, then sprinkle the plastic wrap generously with flour. Scrape the dough onto the floured surface, and dust the top of the dough with more flour.

Recipe View Gently stretch and pull the dough into a long, flat rectangular shape, about 12 to 15 inches long. Be careful not to tear the dough; handle it with care.

Recipe View Carefully bring the plastic wrap to the edge of the prepared baking sheet and flip the dough onto the sheet. Gently reshape the dough if necessary, then dust the top with flour. Cover loosely with a light, dry kitchen towel and let rise for another 2 hours. (2 hours)

Recipe View Preheat the oven to 425 degrees F (220 degrees C) at least 30 minutes before baking. Place a rack in the center of the oven.

Recipe View Bake the Ciabatta in the preheated oven for 35 to 45 minutes, or until the loaf is deeply golden brown and sounds hollow when tapped on the bottom. (35-45 minutes)

Recipe View Transfer the baked Ciabatta to a wire rack and let it cool completely before slicing and serving. This will allow the crumb to set properly.