DISH RESEARCH · Dish
ciabatta
Also known as: CIABATTA BREAD
Italian slipper-shaped white bread with a crisp crust and irregular open crumb.
About ciabatta
Ciabatta is an Italian white bread named for its broad, slipper-like shape. This profile follows PJ Hamel's rustic version, fixing instant yeast rather than the offered active-dry yeast and using an overnight biga for flavour and structure.
Its flavour is clean and wheaty with a gentle fermented aroma from the long-rested preferment. Salt sharpens the mild grain taste, while the lean dough keeps the loaf savoury without added fat or sweetness.
The loaves are low, elongated and deeply golden with a thin, crisp, flour-dusted crust. Inside, the moist chewy crumb is marked by large irregular holes and glossy strands rather than a close sandwich-bread texture.
Allergens in this recipe
Contains: Wheat.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in ciabatta
PJ Hamel's Rustic Italian Ciabatta.
- Bread flourElastic dough and open crumb
- WaterHigh-hydration dough liquid
- Instant yeastBiga fermentation and dough rise
- SaltSeasoning and dough balance
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Bread flour: . The source specifies wheat bread flour; Wheat remains confirmed.
- Water:
- Instant yeast: . The source offers instant or active-dry yeast; this profile fixes instant yeast.
- Salt:
Origins & food traditions
King Arthur Baking supplies PJ Hamel's complete selected rustic ciabatta recipe, using a bread-flour biga, high hydration, instant yeast and salt to create two flat open-crumb loaves. The reference article independently identifies ciabatta as an Italian white bread made from wheat flour, water, yeast and salt and named for its slipper shape.
Countries
- Italy
Cuisines & regions
- Italian Cuisine