What is fancy Italian bread called?

Italian bread comes in many varieties, but when people refer to “fancy” Italian bread, they typically mean ciabatta. Ciabatta is a type of artisan bread that originated in Italy in the late 20th century. It has a crisp crust and an airy, holey crumb. Ciabatta is made from wheat flour, water, salt, and yeast. The dough is kneaded for a very short time to create its signature holes and irregular shape.

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What makes ciabatta bread fancy?

There are a few characteristics that distinguish ciabatta and make it “fancy” compared to regular bread:

Artisan technique – Ciabatta is handmade by skilled bakers using artisan techniques. The dough is gently handled to maintain its rustic shape.
Ingredients – Ciabatta flour is milled from high-protein wheat. The dough relies on the fermentation of the wheat flour for flavor rather than added sugar or fat.
Shape – The loaf has an elongated oval shape with an airy, open crumb pockmarked with large holes.

Crisp crust – The crust is crisp and crackly due to the high heat and steam used during baking.
Light and chewy – The interior crumb has a soft, moist, and chewy texture.
Complex flavor – Ciabatta has a complex, nutty, wheaty, and yeasty flavor from the flour and fermentation.

These attributes differentiate ciabatta from regular sandwich bread or mass-produced loaves. The care put into handcrafting each loaf gives it an artisan elegance. Ciabatta is considered fancy because of its gourmet ingredients, signature irregular shape, holes, and crisp crust.

What are the origins of ciabatta bread?

Ciabatta traces its origins to Italy in the late 20th century. In 1982, a baker named Arnaldo Cavallari working in Adria, Italy was experimenting with a French bread recipe. He lengthened the fermentation time which created a bread with a crispy crust and irregular holes. The bread was named “ciabatta” which means slipper in Italian, referring to its flat, elongated shape.

The new bread creation quickly spread through bakeries in northern Italy. By the late 1980s, ciabatta became popular in Rome. In 1989, it was officially recognized by the Italian government as a traditional product. Ciabatta popularity exploded when it was featured at a gathering of master bakers in Paris in 1993. Soon, it was introduced to the United States by way of San Francisco.

Nowadays, ciabatta can be found in bakeries and grocery stores around the world. It is considered a classic artisan Italian bread. While it originated in Italy in the 20th century, it has quickly gained global appeal and become a staple fancy bread.

What are the key characteristics of ciabatta bread?

Here are the main features that define authentic Italian ciabatta bread:

Ingredients – Ciabatta is made from high-protein bread flour, water, salt, and yeast. Typically no fat, sugar, or milk is added.

Dough – The wet dough has a very high hydration of around 80%. It is minimally kneaded.
Fermentation – The dough goes through an extended fermentation period of 8-24 hours to develop flavor.
Shape – Ciabatta has an oblong shape that is wide, flat, and elongated. The crust is crisp and the crumb is airy.

Holes – Large holes punctuate the bread’s crust and crumb from the air bubbles created by fermentation.
Flavor – Ciabatta has a complex nutty, wheaty, tangy flavor and aromatic crust.
Texture – The interior crumb is soft, lightweight, and chewy.

Adhering to these traditional characteristics creates an authentic Italian ciabatta loaf. Variations may use whole wheat or other specialty flours, herbs, olives, or other mix-ins while maintaining the classic ciabatta crumb and crust.

How is ciabatta bread made?

Making authentic ciabatta takes some skill, but following these steps will produce a lovely artisan Italian loaf:

Mix together bread flour, water, instant yeast, and salt to form a wet, shaggy dough.

Knead the dough briefly to incorporate ingredients but do not overwork it.
Let the dough rest and rise for 30 minutes.
Gently stretch and fold the dough to develop gluten strands and then let it rise 1-2 hours.

Repeat the stretch and fold process every 30-60 minutes over 4-6 hours.
After bulk fermentation, divide the dough and shape it into flat ovals.
Place the loaf on a parchment lined baking sheet, cover, and proof for 1-2 hours.

With moistened fingers, make deep indentations across the top of the loaf.
Bake in a 475°F oven with steam for 20-25 minutes until deep golden brown.
Cool on a wire rack before slicing.

The long fermentation time develops complex flavor. Gentle handling retains the signature large holes and rustic appearance. Steam gives the loaf an ultra crisp crust. Follow these tips for picture perfect, artisan style ciabatta at home.

What are some key tips for making ciabatta?

Here are some top tips for achieving the perfect airy, holey ciabatta crust and crumb:

Use bread flour with at least 12g protein for structure and rise.

Mix the dough fairly wet for lightness.
Fold the dough gently; avoid over kneading.
Let the dough ferment and rise sufficiently to develop flavor.

Handle the risen dough delicately to retain air bubbles.
Score the top with indentations before baking.
Spritz loaf with water before baking for a crispy crust.

Bake with steam initially to maximize oven spring.
Cool completely before slicing to allow crust to set.

With high protein flour, minimal kneading, long fermentation, gentle handling, and steam the ciabatta dough rises beautifully. The dough can be sliced or pulled apart into irregular shapes rather than perfectly uniform. This rustic artisan style is the charm of ciabatta.

What are some tasty ways to eat ciabatta?

Ciabatta’s light crumb, crispy crust, and complex flavor make it versatile for serving with many dishes. Here are some delicious ways to enjoy ciabatta bread:

Dunk chunks of ciabatta in olive oil for an appetizer.
Slice for bruschetta and top with tomatoes, basil, and Parmesan.

Rub halves with garlic and toast for ciabatta garlic bread.
Use as a base for open-faced sandwiches with prosciutto and figs.
Dip in hearty soups like minestrone, tomato basil, or broccoli cheddar.

Make mini ciabatta rolls for slider sandwiches.
Layer slices with fresh mozzarella, tomato, and pesto as an Italian appetizer.
Complement charcuterie and cheese boards.

Serve alongside Italian dinner entrees like chicken parmesan, beef marsala, or shrimp scampi.
Craft a caprese panini with mozzarella, tomatoes, and basil.

With its versatility, ciabatta is welcome at any meal. Ciabatta’s perfect companions are olive oil, garlic, Italian herbs and spices, cheeses, tomatoes, and other Mediterranean ingredients. A loaf of ciabatta bread takes any meal from basic to elegant.

What are some flavor variations of ciabatta?

While traditional ciabatta uses only flour, water, salt, and yeast, bakers have created many flavorful variations. Some tasty ciabatta flavors include:

Flavor	Ingredients
Rosemary and sea salt	Chopped fresh rosemary and coarse sea salt
Parmesan and black pepper	Grated Parmesan cheese and cracked black pepper
Green olive and lemon	Pitted green olives and lemon zest
Sundried tomato and oregano	Diced sundried tomatoes and dried oregano
Everything bagel	Poppy seeds, sesame seeds, dried onion, garlic powder, and salt

Swirling any of these ingredients into the dough or sprinkling them on top before baking gives delicious flavor variations. Almost any herb, spice, cheese, vegetable or seasoning can be added to make specialty ciabatta breads.

Where can you buy fresh ciabatta bread?

Fresh, quality ciabatta can be purchased from these sources:

Bakeries – Find an artisan bakery that makes their own ciabatta on-site for the freshest loaves.
Grocery store bakery – Many large supermarkets offer fresh ciabatta baked in-house daily.
Farmers markets – Look for artisan bakers selling ciabatta at weekend markets.

Italian markets – Stores specializing in Italian ingredients will carry good ciabatta.
Online – Certain bread companies sell fresh ciabatta online to ship nationwide.

For the most authentic taste and texture, buy ciabatta within a day of it being made. Check the loaf for a crackly crust, irregular holes in the crumb, and slight stretching along the top. Avoid loaves with overly thick, dense crumbs that indicate it is stale.

How can you store and reheat ciabatta?

To keep ciabatta fresh for multiple days, store it properly and reheat it with care:

Store cooled bread loosely wrapped in paper or plastic at room temperature up to 3 days.
For longer storage, wrap tightly in plastic and freeze up to 3 months.

Thaw frozen bread in the refrigerator overnight before serving.
Revive ciabatta in a 200°F oven for 3-5 minutes wrapped in foil.
Slice and toast in a skillet with olive oil to recrisp the crust.

Avoid microwaving ciabatta which makes the crumb gummy.

With proper storage and reheating, fresh ciabatta can be enjoyed long after purchase. The key is retaining moisture while reviving the crisp crust.

What are some common mistakes when making ciabatta?

It’s easy to mess up homemade ciabatta. Avoid these common mistakes:

Using low protein flour – Lack of gluten prevents rise.
Insufficient fermentation – Causes flat flavor and dense crumb.
Over kneading the dough – Gluten overdevelops leading to toughness.

Skipping scoring – Produces a loaf that splits randomly rather than along cuts.
Baking without steam – Results in a soft crust rather than crisp.
Cooling in plastic bag – Creates a soggy crust.

Slicing when still warm – Causes crumb compression.

With careful attention to ingredients, technique, and temperatures, these common pitfalls can be avoided. Patience is key for properly fermented ciabatta with the perfect airy, chewy crumb and crackly crust.

Conclusion

With its artisan pedigree, holey crumb, crispy crust and complex flavor, ciabatta deserves the title of fancy Italian bread. This modern creation that quickly became a classic requires skill to make properly. Seek out authentic ciabatta baked with quality ingredients by skilled bakers. With its versatility for serving with meals, ciabatta brings gourmet elegance to any table.