How To Make NO-KNEAD CIABATTA BREAD

Welcome to the Sugar Crystal Kitchen! I'm Jessica, a pastry chef in training, and I'm all about taking whisks *pun intended*. Join me on a sweet journey by hitting SUBSCRIBE to keep up with all of my latest recipe uploads and more!
INGREDIENTS:
- 576g bread flour (ap flour works too!)
- 3g yeast
- 57g olive oil (can be substituted with vegetable oil)
- 10.5g salt
- 442g water (85F)
1. Combine all ingredients.
2. Proof 45 min. Fold 4x
3. Proof 30 min. Fold 4x
4. Proof 30 min. Fold 4x
5. Proof 40 min. Flour and divide into 6 pieces.
6. Proof 30 min.
7. Bake at 430F for 18 min.
8. Cool on a rack. Slice and enjoy!
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[@bidyadaw9023]

Your channel is amazing!!!

[@tenshiai1462]

And a new video! I woke up to this and I can't be happier. I just hope you'd make more Yumeiro Patissiere recipes❤️Take care Jessica!

[@SugarCrystalKitchen]

Aw you're too sweet!

[@eatwithhyunmo]

O yum!! I def want to try to make this

[@eatwithhyunmo]

Yummmm

[@kennyrogers803]

Hey! I'm back.... Huh??? Soooo boring... I don't like making breads but I prefer making cakes... i love making cakes tooo... See u next time.....