A native of the northern Emilia Romagna region of Italy, ciabatta was given its name for its resemblance to a well-worn slipper. The trick to ciabatta is a high liquid content of the dough and a prolonged rising time. This is a loosely shaped loaf with a floured, crisp crust and varied crumb. Best when broken into pieces at the table and dipped into soups, sauces, olive oil and balsamic or paired with a strong cheese.
Ingredients: Unbleached unbromated wheat flour, water, olive oil, salt, and yeast, pumpernickle flour, whole wheat flour