Ciabatta is an Italian loaf often referred to as ‘slipper bread’ owing to its oblong shape and soft, fluffy texture.
A common misconception about ciabatta is that it is an ancient–or, at least, very old–recipe.
The truth is, ciabatta bread was first developed in the early 1980s. The open, airy crumb and texture of ciabatta was only made possible by innovations and improvements in our wheat crops.
Prior to the early 1980s, the wheats available to bakers were incapable of absorbing all the water that results in the amazing rise of a good ciabatta.
- Available as a loaf or as dinner rolls (with or without onions)