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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A fresh ciabatta loaf typically lasts 2 to 3 days at room temperature when stored in a paper bag. For longer storage, it should be frozen.
Yes, ciabatta freezes very well. Slice it before freezing or freeze the whole loaf in an airtight bag for up to 3 months. Thaw at room temperature or toast directly from frozen.
To get the crust crispy again, sprinkle the loaf lightly with water and bake in a preheated oven at 350°F (175°C) for 5-10 minutes.
Traditional ciabatta is vegan as it is made from flour, water, yeast, salt, and olive oil. However, always check labels for commercial brands that might add milk or honey.
Ciabatta has a much higher hydration level, resulting in a wetter dough that creates a flatter shape and a more open, airy hole structure (alveoli) compared to a baguette.
Focaccia or a French baguette are the best substitutes due to their similar crusty exterior and airy interior.
Yes, ciabatta is made from wheat flour and contains high levels of gluten, which is necessary to create its characteristic airy structure.
Look for a loaf that feels light for its size (indicating air pockets), has a hard, flour-dusted crust, and a very porous, irregular interior crumb.
Ciabatta Loaf is a versatile ingredient found in cuisines around the world. With 270 calories per 100g and 9 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the grain product category with complete nutrition information.
View all grain product →Discover 1 recipes featuring ciabatta loaf with step-by-step instructions.
Browse recipes →Ciabatta is a refined grain product. While it provides energy and some vitamins, it is high in sodium and has a high glycemic index, so it should be consumed in moderation.
It is ideal for dipping in olive oil and balsamic vinegar, serving alongside soups and stews, or making hearty sandwiches like Caprese panini.