Ciabatta

A rustic Italian loaf with a golden, crackly crust and a light, airy crumb. Ciabatta is shaped free‑form, giving each loaf its own artisan character. The interior is tender and open‑holed, perfect for soaking up olive oil, pairing with soups, or building sandwiches that stay soft without getting soggy. Its flavor is mild, slightly tangy, and deeply wheaty, thanks to a long fermentation that develops complexity without heaviness.