Ciabatta
Ciabatta is an Italian white bread created in 1982 by a baker in Adria, in the region of Veneto. Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although distinctive for its large holes. Ciabatta is made with a strong flour and uses a very high hydration dough.
Etymology
The name was given to the bread because of its flat, oval shape. In Italian, the word ciabatta means 'carpet slipper'.Italy
Ciabatta bread was first produced in 1982, by Arnaldo Cavallari, who called the bread ciabatta polesana after Polesine, the area he lived in. The recipe was subsequently licensed by Cavallari's company, Molini Adriesi, to bakers in 11 countries by 1999. The recipe for ciabatta came about after several weeks of trying variations of traditional bread recipes and consists of a soft, wet dough made with high gluten flour.Many regions have their own variations on the original recipe or a bread that closely resembles ciabatta and has become accepted as a variety of ciabatta; the ciabatta from the area encompassing Lake Como has a crisp crust, a somewhat soft, porous texture, and is light to the touch. The ciabatta found in Tuscany, Umbria, and Marche regions varies from bread that has a firm crust and dense crumb to bread that has a crisper crust and more open texture. In Rome, it is often seasoned with marjoram.
New variations of the recipe continue to be developed. Whole-wheat ciabatta is known as ciabatta integrale, and when milk is added to the dough, it becomes ciabatta al latte.