Ciabatta

Ciabatta is an Italian white bread made from wheat flour, water, salt, and yeast, created in 1982 by a baker in Adria, Veneto, Italy, in response to the popularity of French baguettes. Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations.

History

Ciabatta was first produced in 1982 by Arnaldo Cavallari, a baker and owner of a baking company in Adria, Veneto, Italy. Cavallari and other bakers in Italy were concerned by the popularity of sandwiches made from baguette imported from France, which were endangering their businesses, so he set about creating an Italian alternative with which to make sandwiches. The recipe for ciabatta came about after several weeks trying variations of traditional bread recipes and consists of a soft, wet dough made with high-gluten flour.

Characteristics

Ciabatta bread is characterised by a crispy crust and a soft, porous texture. It is often used in the preparation of sandwiches and panini due to its ability to absorb sauces and juices without becoming soggy. The bread is commonly used in Italian cuisine but has gained worldwide popularity.

Variations

There are many regional variations of ciabatta. As the recipe is relatively new, there is not a standard version of ciabatta bread, and it varies from baker to baker. In Rome, for example, ciabatta is often baked in long, flat loaves, while in Tuscany, it is often baked in a slipper shape, which is where the bread gets its name – 'ciabatta' translates as 'slipper' in Italian.

Production

The production of ciabatta bread involves several stages. First, a "sponge" is made, which is a mixture of yeast, water and a small amount of flour that is left to ferment for a certain period. This sponge is then mixed with more flour, water, and salt to create a wet dough. The dough is then proofed, or allowed to rise, before being shaped into loaves and baked.

See also

• Italian cuisine
• List of Italian dishes
• List of breads

   This article is a bread-related stub. You can help WikiMD by expanding it!