Uploaded July 2025 | Updated September 2026, 3 weeks ago
What makes the ciabatta different from other breads? While many focus on its relatively recent origins and marketing, we think it's true genius lies in the recipe itself. In this video, we dive into the science of what makes the ciabatta stand out, from its high water content to its shape. We'll explore how these factors affect the bread's taste and texture, and cover the story of this iconic bread. Watch the video for more!
#artisanbread #ciabatta #bread
Chapters:
0:00 Opening
1:00 Introduction & Background Story
1:49 Ciabatta - the slipper
2:55 The greatness of the ciabatta recipe
3:48 Three key factors
References:
1** Tsuboi, Kazumasa, et al. "The kinetic analysis and simulation of hardening in bread made by the yudane dough method." Food Science and Technology Research 23.2 (2017): 229-236.
Ref. Tsuboi, Kazumasa, et al. 2017
2** Larsen, N. G., and D. R. Greenwood. "Water addition and the physical properties of mechanical dough development doughs and breads." Journal of Cereal Science 13.2 (1991): 195-205.
Ref. Larsen, N. G., and D. R. Greenwood, 1991.
3** gutenberg.org/files/61113/61113-h/61113-h.htm
Ref. The Natural History of Pliny. BOOK XVIII. The Natural History of Grain. Chap. 12. Wheat.
4** Wang, Xin, Sung-Gil Choi, and William L. Kerr. "Water dynamics in white bread and starch gels as affected by water and gluten content." LWT-Food Science and Technology 37.3 (2004): 377-384.
Ref. Wang, Xin, Sung-Gil Choi, and William L. Kerr. 2004.
5** Maleki, M., Hoseney, R.C. and Mattern, P.J. (1980). Effects of loaf volume, moisture content, and protein quality on the softness and staling rate of bread. Cereal Chem., 57, 138-140. 7. Effect of Native Lipids, Shortening, and Bread Moisture on Bread Firming.
Ref. Maleki, M., Hoseney, R.C. and Mattern, P.J. (1980).
6** Rogers, DoE. "Effect of native lipids, shortening and bread moisture on bread firming." Cereal Chem. 65 (1988): 398.
Ref. Rogers, DoE. 1988
7** Choi, Young-Jin, et al. "Role of water in bread staling: A review." Food science and biotechnology 17.6 (2008): 1139-1145.
Ref. Choi, Young-Jin, et al. 2008
8** Baardseth, P., et al. "The effects of bread making process and wheat quality on French baguettes." Journal of cereal science 32.1 (2000): 73-87.
Ref. Baardseth, P., et al. 2000.
9** Primo-Martin, C., et al. "The role of the gluten network in the crispness of bread crust." Journal of Cereal Science 43.3 (2006): 342-352.
Ref. Primo-Martin, C., et al. 2006.
10** Primo‐Martín, C., and T. Van Vliet. "Sensory crispness of crispy rolls: Effect of formulation, storage conditions, and water distribution in the crust." Journal of food science 74.8 (2009): S377-S383.
11** Comparative study of ciabatta crust crispness through acoustic and mechanical methods: Effects of wheat malt and protease on dough rheology and crust crispness retention during storage
12** Rosell, Cristina M., and Concha Collar. "Effect of temperature and consistency on wheat dough performance." International Journal of Food Science and Technology 44.3 (2009): 493-502.
Ref. Rosell, Cristina M., and Concha Collar. 2009.
13** Gómez, Manuel, et al. "Effect of fermentation conditions on bread staling kinetics." European Food Research and Technology 226 (2008): 1379-1387.
Ref. Gómez, Manuel, et al., 2008.
14** Estévez-López, Ricardo Daniel, et al. "Influence of bread shape on the sensory characteristics of Galician breads: Development of lexicon, efficacy control of the trained panel and establishment of a sensory profile." Lwt 135 (2021): 110024.
Ref. Estévez-López, Ricardo Daniel, et al., 2021
15** Breadmaking: Improving Quality, Cauvain
16** Witness History | Creating ciabatta bread
bbc.co.uk/sounds/play/w3ct3bzv
17** La Ciabatta – Tripluca
tripluca.com/paesi/europa/italia/la-ciabatta
Ref. La Ciabatta – Tripluca
18** fodors.com/world/europe/italy/experiences/news/italys-ciabatta-bread-was-invented-in-1982
19** BBC on Ciabattas bbc.co.uk/programmes/articles/45cBHqjN7hQPFYfqnP2TG0x/five-things-you-didnt-know-about-ciabatta-bread
20** The Secret Life of Ciabatta theguardian.com/theguardian/1999/apr/30/features11.g24
Ref. The Secret Life of Ciabatta – The Guardian
21** Amr, A., and R. Ajo. "Production of two types of pocket‐forming flat bread by the sponge and dough method." Cereal chemistry 82.5 (2005): 499-503.
Ref. Amr, A., and R. Ajo. 2005.
22** foodrepublic.com/1689794/origin-of-ciabatta-bread
23** chowhound.com/1807635/ciabatta-bread-recent-invention
24** archive.org/details/italianbaker00fiel/page/n7/mode/2up?q=Ciabatta+Carol
What makes the ciabatta different from other breads? While many focus on its relatively recent origins and marketing, we think it's true genius lies in the recipe itself. In this video, we dive into the science of what makes the ciabatta stand out, from its high water content to its shape. We'll explore how these factors affect the bread's taste and texture, and cover the story of this iconic bread. Watch the video for more!
#artisanbread #ciabatta #bread
Chapters:
0:00 Opening
1:00 Introduction & Background Story
1:49 Ciabatta - the slipper
2:55 The greatness of the ciabatta recipe
3:48 Three key factors
References:
1** Tsuboi, Kazumasa, et al. "The kinetic analysis and simulation of hardening in bread made by the yudane dough method." Food Science and Technology Research 23.2 (2017): 229-236.
Ref. Tsuboi, Kazumasa, et al. 2017
2** Larsen, N. G., and D. R. Greenwood. "Water addition and the physical properties of mechanical dough development doughs and breads." Journal of Cereal Science 13.2 (1991): 195-205.
Ref. Larsen, N. G., and D. R. Greenwood, 1991.
3** gutenberg.org/files/61113/61113-h/61113-h.htm
Ref. The Natural History of Pliny. BOOK XVIII. The Natural History of Grain. Chap. 12. Wheat.
4** Wang, Xin, Sung-Gil Choi, and William L. Kerr. "Water dynamics in white bread and starch gels as affected by water and gluten content." LWT-Food Science and Technology 37.3 (2004): 377-384.
Ref. Wang, Xin, Sung-Gil Choi, and William L. Kerr. 2004.
5** Maleki, M., Hoseney, R.C. and Mattern, P.J. (1980). Effects of loaf volume, moisture content, and protein quality on the softness and staling rate of bread. Cereal Chem., 57, 138-140. 7. Effect of Native Lipids, Shortening, and Bread Moisture on Bread Firming.
Ref. Maleki, M., Hoseney, R.C. and Mattern, P.J. (1980).
6** Rogers, DoE. "Effect of native lipids, shortening and bread moisture on bread firming." Cereal Chem. 65 (1988): 398.
Ref. Rogers, DoE. 1988
7** Choi, Young-Jin, et al. "Role of water in bread staling: A review." Food science and biotechnology 17.6 (2008): 1139-1145.
Ref. Choi, Young-Jin, et al. 2008
8** Baardseth, P., et al. "The effects of bread making process and wheat quality on French baguettes." Journal of cereal science 32.1 (2000): 73-87.
Ref. Baardseth, P., et al. 2000.
9** Primo-Martin, C., et al. "The role of the gluten network in the crispness of bread crust." Journal of Cereal Science 43.3 (2006): 342-352.
Ref. Primo-Martin, C., et al. 2006.
10** Primo‐Martín, C., and T. Van Vliet. "Sensory crispness of crispy rolls: Effect of formulation, storage conditions, and water distribution in the crust." Journal of food science 74.8 (2009): S377-S383.
11** Comparative study of ciabatta crust crispness through acoustic and mechanical methods: Effects of wheat malt and protease on dough rheology and crust crispness retention during storage
12** Rosell, Cristina M., and Concha Collar. "Effect of temperature and consistency on wheat dough performance." International Journal of Food Science and Technology 44.3 (2009): 493-502.
Ref. Rosell, Cristina M., and Concha Collar. 2009.
13** Gómez, Manuel, et al. "Effect of fermentation conditions on bread staling kinetics." European Food Research and Technology 226 (2008): 1379-1387.
Ref. Gómez, Manuel, et al., 2008.
14** Estévez-López, Ricardo Daniel, et al. "Influence of bread shape on the sensory characteristics of Galician breads: Development of lexicon, efficacy control of the trained panel and establishment of a sensory profile." Lwt 135 (2021): 110024.
Ref. Estévez-López, Ricardo Daniel, et al., 2021
15** Breadmaking: Improving Quality, Cauvain
16** Witness History | Creating ciabatta bread
bbc.co.uk/sounds/play/w3ct3bzv
17** La Ciabatta – Tripluca
tripluca.com/paesi/europa/italia/la-ciabatta
Ref. La Ciabatta – Tripluca
18** fodors.com/world/europe/italy/experiences/news/italys-ciabatta-bread-was-invented-in-1982
19** BBC on Ciabattas bbc.co.uk/programmes/articles/45cBHqjN7hQPFYfqnP2TG0x/five-things-you-didnt-know-about-ciabatta-bread
20** The Secret Life of Ciabatta theguardian.com/theguardian/1999/apr/30/features11.g24
Ref. The Secret Life of Ciabatta – The Guardian
21** Amr, A., and R. Ajo. "Production of two types of pocket‐forming flat bread by the sponge and dough method." Cereal chemistry 82.5 (2005): 499-503.
Ref. Amr, A., and R. Ajo. 2005.
22** foodrepublic.com/1689794/origin-of-ciabatta-bread
23** chowhound.com/1807635/ciabatta-bread-recent-invention
24** archive.org/details/italianbaker00fiel/page/n7/mode/2up?q=Ciabatta+Carol
