ciabatta

Ciabatta is an Italian bread loaf known for its elongated shape, crisp crust, and an open, airy crumb. It is typically made from wheat flour, water, salt, and yeast, with a high-hydration dough that yields large gas bubbles in the interior. Many recipes use a preferment such as a biga to develop flavor and structure before mixing the main dough.

Origin and name: Ciabatta was developed in the Veneto region of Italy in the early 1980s. It is commonly credited to a baker named Arnaldo Cavallari and his wife in the town of Adria, who sought to create a bread that could rival the French baguette. The name ciabatta literally means “slipper” in Italian, referring to the loaf’s characteristic shape.

Ingredients and technique: Traditional ciabatta dough is highly hydrated and sticky, requiring careful handling on a well-floured surface. The dough is formed into long, flat loaves and baked with steam to encourage a crisp crust and a soft, porous interior. Variations may incorporate olive oil, and some bakers use different flours, such as 00 or bread flour, sometimes with seeds or whole grains.

Variations and uses: Ciabatta is widely used for sandwiches and panini, valued for its sturdy crust and tender crumb. Common variants include ciabatta integrale (whole wheat) and seeded versions. It is often eaten fresh, though it can be stored for short periods and refreshed in a hot oven.

Storage: Fresh ciabatta is best consumed soon after baking. It can be kept in a paper bag at room temperature for a day or two or frozen for longer storage and reheated to restore crust and aroma.