A ciabatta alternative must have similar, if not the same, characteristics to this rustic bread. Of course, finding a type of bread that matches ciabatta’s taste and texture can be challenging. However, we found an alternative (in case you run out of ciabatta rolls).
The best alternative to ciabatta bread is ciriola Romana. It is similar to ciabatta as it has the same crispy crust and chewy crumb. Ciriola is ideal for making paninis and sandwiches, much like ciabatta.
If you love ciabatta bread, stick around as we will discuss the alternatives to ciabatta that are worth trying.
The Best Ciabatta Alternative
Ciabatta is famous for many reasons. For one, it has a rustic look yet offers a delicious treat that is perfect for garlic toast and sandwiches. The crispiness of the bread’s crust contradicts the tender crumbs inside, offering excellent texture to whoever eats it.
But what if your local store runs out of ciabatta when you need it? What is the best ciabatta alternative with which you can switch this rustic bread?
The Closest Alternative To Ciabatta
The best alternative for ciabatta is the ciriola Romana. Of course, the two are entirely different types of bread. For instance, the ciabatta has a rustic and flattish look. On the other hand, bakers delicately shape the ciriola into elongated logs that make it look like a small football.
Below are the characteristics of ciriola that make it the best ciabatta alternative.
Crispy Crust, Tender Crumbs
If you compare ciabatta and ciriola, you will notice that both have crispy crusts. The ciriola also has soft and tender crumbs, similar to the airy texture of ciabatta. Ciriola also makes excellent sandwiches. And just like ciabatta, it pairs exceptionally well with soups and stews.
Similar Ingredients
Ciabatta consists of flour, water, olive oil, yeast, and salt. These are the same ingredients for making ciriola, but you need to add sugar to make the bread a little sweet. When considering the ingredients’ similarities, the ciriola is the best ciabatta alternative you can find.
Other Alternatives To Ciabatta
Ciriola has been around for hundreds of years. In fact, it is one of the foods rationed during the Second World War. Unfortunately, some people find it challenging to find ciriola bread in stores and bakeshops today.
Baguettes
Arnaldo Cavallari, a flour miller and baker invented the ciabatta in 1982 when he noticed people’s love for French baguettes. It means that ciabatta is Cavallari’s own version of baguettes. However, the high hydration level ciabatta contains makes a lot of difference in taste and texture.
Considering why Cavallari created the ciabatta, baguettes make an excellent alternative to this bread. Baguettes have a crispier crust than ciabattas, but both have a delicate and sweet taste.
Sourdough
Sourdough has a more complex flavor than ciabatta. The reason is that the leavening agent used to make sourdough is fermented for about two weeks, while ciabatta uses commercial yeast. However, both types of bread are ideal for making sandwiches. For this reason, you can use sourdough when you run out of ciabatta.
Any Light And Crispy Bread
Ciabatta is set apart from other types of bread with its crispy crust and light and chewy crumbs. So, suppose you cannot find ciabatta rolls in your local store. In that case, you can find any type of bread with a similar texture to ciabatta. You can use white bread, for instance.
How To Make The Ciriola Romana
Some people opt to bake their own bread. If you are one of those people and you want to learn how to make ciriola at home, below is a recipe that you can follow:
You will need the following:
- 14 cups of wheat flour (for the biga fermentation and dough)
- 5 cups of water
- 1/2 oz fresh yeast
- 3 tbsp of salt
- Make the biga pre-fermentation
The leavening agent of ciriola takes a lot of time to ferment, so you must make it before the dough. To make the biga, combine 7 cups of wheat flour, 2 cups of room-temperature water, and the yeast. Place the biga in a cool place and let it ferment for 12 to 18 hours.
- Mix the dough
After the biga ferments for the required time, add the remaining water, salt, and flour to create the dough. Continue kneading until the dough becomes smooth. Once the dough is no longer sticky, cover it with a damp cloth and rest for an hour at room temperature.
- Shape your ciriola roll
Shaping the dough is one of the most delicate steps for making ciriola. Cut the bread into even rolls, about 3.5 oz (100 grams) each. Roll each portion into a shape similar to a football. Your dough should look bulky in the middle and pointed at each end.
Continue shaping all your dough while placing the shaped ones into a lightly greased paper tray. Once all the rolls are shaped, let them rest for half an hour.
- Preheat the oven
While your ciriola rolls are resting, preheat your oven to 350°F (175°C).
- Bake
Lightly cover the ciriola rolls with flour before baking them. Finally, bake your bread in your preheated oven for 20 minutes.
Summing Things Up
The best ciabatta alternative is the ciriola Romana. It is crispy on the outside and chewy on the inside, making it the ideal bread for making sandwiches and croutons. Ciriola Romana has the same ingredients as ciabatta, with sugar as the only component that varies.
Furthermore, ciriola is not the only alternative to ciabatta. You can also use crispy and light bread varieties, such as sourdough, white bread, and French baguettes.
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