Spring Italian Ciabatta

The name Ciabatta, meaning ‘slipper’, is a rectangular shaped loaf with a distinct flavour, tender crumb structure, open texture and good crust.

The origins of Ciabatta are believed to be in the area of the river Po delta, just south of Venice. In this region wheat has long been a major trading product and it was the Ciabatta, invented by Venetian bakers that caused type 1 wheat flour to gain widespread popularity. The type 1 wheat flour used in Ciabatta is a lower protein flour than those normally used in bread making. This allows for greater absorption of water, which gives the bread a light brown crispy crust and a soft white centre with a typical honeycomb structure.

Today Ciabatta is made either with water or milk and is available in various forms and sizes, making it suitable for serving with a meal or as a snack.

Spring Ciabatta from Millbo Italian breads is a powdered sourdough concentrate delivering flavour and assisting with the formation of the desired crumb. Ciabatta, as known today in many countries, is quite different from the authentic recipe, but using Spring Ciabatta you can obtain the typical flavour whilst still making the bread in the accepted manner. Spring Ciabatta is easy to use and ideal for bakeries of all sizes.

To produce this delicious bread: Click here and request our DVD for the correct processing procedure.

Suggested toppings and fillings: The addition of olive oil is optional but will add another different flavour dimension to the Ciabatta

To order or request further information including recipe details please contact us.