Ciabatta

Ciabatta is a popular Italian white bread whose name translates as “slipper,” reflecting its characteristic flat, elongated shape. Despite its old-fashioned look, this bread was invented comparatively recently — in the 1980s — as the Italian answer to the French baguette.

The main feature of ciabatta is the very high hydration of the dough, that is, a large amount of water. It is precisely for this that the bread has a characteristic structure inside: large, uneven holes and a moist, chewy crumb, while outside there is a thin, crisp crust. The dough for ciabatta is sticky and barely holds its shape, so working with it is considered a kind of challenge for the baker. The finished ciabatta is often used to make panini (hot sandwiches) or served with olive oil and balsamic vinegar. Its light, “airy” texture and pleasant taste have made ciabatta a favourite bread all over the world.