The Perfect Loaf is a column from software engineer turned bread expert (and Food52's Resident Bread Baker), Maurizio Leo. Maurizio is here to show us all things naturally leavened, enriched, yeast-risen, you name it—basically, every vehicle to slather on a lot of butter. Today, a guide to making sturdy ciabatta rolls, ideal for those summer tomato sandwiches.
Ciabatta is a relatively new style of bread, invented in Italy in the latter part of the 20th century (compared to, say, panettone, which dates back to the 1400s). Ciabatta is characterized by its crispy crust, open interior, and simple, elongated shape that some say resembles a slipper (literally “ciabatta” in Italian).
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