Other
Ciabatta
An Italian wheat loaf made from a very wet dough, so the crumb sets with large holes and the crust stays thin and floury.
Origin
Developed in Italy in the late 20th century as a local answer to the baguette.
Flavour
Mild, with a chewy crust and a moist, open crumb.
How to use it
Split it for sandwiches, or toast slices. The holes hold olive oil.
Storage
A day at room temperature, then freeze.
Recipes using it
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