Italy · Southern Europe
Ciabatta
Developed in Verona in 1982 to rival the baguette, built on a wet biga pre-ferment and folded, never shaped tightly, so steam pockets stretch the gluten into wide irregular holes.
Method
Deck Oven · Biga
Hydration
85%
water to flour
Glycemic index
71
High GI
Energy
271 kcal
per 100 g
Sensory profile
- sourness
- 3
- sweetness
- 1
- crispiness
- 7
- chewiness
- 6
- aroma
- 6
- moistness
- 6
Scale 0–10
Nutrition
per 100 g| Energy | 271 kcal |
|---|---|
| Protein | 8.9 g |
| Carbohydrates | 52 g |
| of which sugars | 1.5 g |
| Fat | 2.7 g |
| Fiber | 2.4 g |
| Sodium | 540 mg |
Typical values; recipes vary.
Texture
- Irregular open holes
- Thin crisp crust
Typical ingredients
- Wheat Flour
- Water
- Yeast
- Salt
- Fat / Butter
Similar breads
Closest sensory profiles in the Atlas.