This type of flour was originally milled as a comparatively coarse, rustic flour in Northern Italy and used for ciabatta, a distinctive loaf which acquired its name because it looked rather like a slipper. This ciabatta flour is a high protein white wheat flour that can support the large air bubbles that develop during fermentation, and which characterise this delicious Italian bread. While originally created with ciabatta breads specifically in mind, this flour is also an excellent organic option for high hydration doughs, sourdoughs, and pizza.
