Today I want to share how I make one of my favorite breads --- Ciabatta Bread (besides sourdough bread)!!! I love it not just because of its wonderful flavor and texture but mostly because there's NO kneading needed! From the beginning to the end, you don't even have to put your hands on either flour nor dough!!Ingredients:4 cups bread flour (or 3 C. bread flour + 1 C. whole wheat flour)1/3 tsp dried yeast2 cups lukewarm water1 1/2 tsp salt- AND a little bit of patience!!
Step: 1, Using a spatula, or chopsticks like I do, mix all the ingredients in a big bowl to just combine, make sure you use a BIG bowl that has enough room for the dough to rise!
2, Cover the bowl with foil and leave it on the counter for 12 -- 16 hours, depends on the temperature, 
Half way of rising 3， Oil a thick baking sheet (I used foil) with avocado oil and generously sprinkle cornmeal over it,
4, Punch down the bubbly dough with your spatula, then gently pour it down onto the baking sheet, and give it a little touch but don’t expect it to shape like a perfect sandwich dough --- I know it’s gooey --- after all, in Italian, ciabatta means “slipper” !! ???
The dough is ready for you to punch down!! 
Sticky! Gooey! ! 
Use a spatula, not your hands to form the dough! 5，Sprinkle a thick layer of flour over the dough and cover with a dry towel and let it rise for another 2 hours, preheat the oven 10 minutes before the end of rising time.
Shape doesn't matter, taste does!! 
Ready to bake! 6, Place a bowl of water on the lower rack of the oven (only for the first 10 minutes of the baking time) and pop the dough in, bake at 425 F for 40 --- 45 minutes. Cool on a rack. Enjoy!!
Here’s the link on how to work with sticky dough https://www./posts/tips-on-handling-high-hydration-dough/ And why you need a bowl of water for the first 10 minutes of baking sometimes: http://www./food-science-tip-add-steam-whe-76586
Many times, many shapes, the same taste as always! And it's even better serve with my mango salad: http://www./article/view/pnui1 http://www./article/view/2sb5i Or / and Creamy Scallop Chowder http://www./article/view/t1mtf?from=related_article One thing I do want to mention is that you will need to calculate the time before you get your hands on flour, unless you want to bake at midnight! 免揉意大利拖鞋包
做了无数次各种形状的 "拖鞋"，美味始终如一... 有朋友问我怎么做最简单的欧包法棍什么的，我第一个闪出的念头就是它：拖鞋包！ 对，就是意大利拖鞋面包Ciabatta Bread. 我第一次做还没有吃就爱上了它，原因？ 不、需、要、揉、面！ 还有呢？ 材料简单得不可以再简单：除了水、面粉、一点儿盐和酵母，你所需要的就是时间！还有什么面包可以比这更简单的呢？！ 个人觉得这是绝好的面包初学者的最好实习教材。你唯一需要的是有等待美味的耐心！ 用料： - 4 杯 高筋面粉 （或者3 杯高筋面粉加 1 杯全麦面粉）
- 1/3 茶匙 酵母粉
- 2 杯 温水
- 1 ½ 茶匙 盐
- 一点点耐心
注：1汤匙Tablespoon=15毫升，1茶匙Teaspoon=5毫升，1杯Cup=240毫升 做法： 1，用橡皮刀或筷子把所有用料搅和一起，确保你用的面盆有足够大的空间哦，这样就不至于面团发酵时溢出盆外。
2，用一张喷了油的锡纸把搅好的面团盖上，放在灶台边 12 — 16 个小时（耐心！）
写上时间以便估算 3，在一个厚烤盘抹上一层牛油果油，（或者先铺一张锡纸再抹油）均匀撒上玉米面（corn meal)
4，时间到了后，用橡皮刀把发起的面团压下挤出所有的气泡，并小心沿着盆内缘刮下面团倒在烤盘上，用橡皮刀略为整型一下 --- 不要指望这个软塌塌的面团会象三文治面包团一样站得直直的哦，因为在意大利语中它就叫拖鞋包啊！想想拖鞋的样子吧???
第一次发酵完全了
确保尽可能地挤出气泡！全程都是用橡皮刀接触面团。 5，在面团表面均匀撒上一层面粉并轻拍均匀，盖上一块干净的干毛巾，让它继续呆在灶台上 （或者在没有开的烤箱里）2 小时（又是要耐心！！）
6，提前10 分钟把烤箱预热到 425华氏度，＊同时在烤箱底层架子上放小半盆水。 7，把醒好的面团放入烤箱预热好的425华氏度烤 10分钟后取出水，继续烤30至35 分钟，或者直至表面完全显现烤面包的自然焦黄色。放架子上凉透。
＊ 烤箱底层放水的目的是让面团受热时可以尽可能地均匀伸展膨胀而且表层柔软而不会因为骤然高温而出现表面开裂的问题。特别是烤含水量少的面团时（如我最喜欢的酸面包）如果不希望表面开裂的现象出现，就应该在开烤的第一个10分钟内，在烤箱底部放一盆水同时往面团表面喷两次水。
看看里头漂亮的蜂窝组织！
放下 toaster里烤一下再抹上一层奶油，加上一份色拉或（和）一碗汤，一顿简单美味的晚餐就是它了！ 两种简单色拉的制作： http://www./article/view/pnui1 http://www./article/view/2sb5i 鲜贝浓汤的制作： http://www./article/view/t1mtf?from=related_article 美味提示：1、动手之前，先算一下时间 --- 你可不想在半夜里烤面包吧？?2、把面团倒下烤盘的时候要小心哈，别说我没提醒你哦。?
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