Baguette vs. Ciabatta — What's the Difference?

Made from a simple lean dough.

Features a porous texture with large air pockets.

Often eaten as part of a traditional French meal.

An Italian bread with a broad, flat shape.

A long, thin loaf of French bread.

Ideal for a variety of sandwiches.

Known for its crispy crust and airy interior.

Includes olive oil in its dough.

Used in sandwiches and appetizers.

Popular in rustic and hearty meal settings.

A baguette (; French: [baɡɛt] (listen)) is a long, thin type of bread of French origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust.

Ciabatta (, Italian: [tʃaˈbatta]; literally "slipper") is an Italian white bread made from wheat flour, water, salt, yeast and olive oil, created in 1982 by a baker in Adria, province of Rovigo, Veneto, Italy, in response to the popularity of French baguettes. Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique for its alveolar holes.

A long, narrow French loaf.

A porous bread with a crispy crust, baked in a flattish, usually oblong loaf.

A gem, especially a diamond, cut in a long rectangular shape

A broad, flat, white Italian bread.

A small moulding, semicircular in section.

A slim, rectangular handbag with a short strap.

A long narrow loaf of French bread.

A gem cut in the form of a narrow rectangle.

The form of such a gem.

(Architecture)A narrow convex molding.

A shallow rectangular handbag.

A narrow, relatively long rectangular shape.

A gem cut in such a shape.

A variety of bread that is long and narrow in shape.

(architecture) A small molding, like the astragal, but smaller; a bead.

(zoology) One of the minute bodies seen in the divided nucleoli of some Infusoria after conjugation.

A French person, or a person of French descent.

Narrow French stick loaf

The baking technique and dough hydration create a crispy crust.

Meats, cheeses, and vegetables are common.

Yes, though its texture is different, it can absorb the jus well.

Both are best eaten fresh but last for about 2 days when stored properly.

Yes, both freeze well for up to 3 months.

The shape and texture: baguettes are long and thin with a crispy crust; ciabattas are broad and flat with a porous texture.

Both are similar, though ciabatta contains olive oil, which adds some fats.

Baguettes can be more challenging due to the need for a precise baking technique.

Wrap it in a cloth or paper bag, and keep at room temperature.

The high hydration and olive oil create a tender and open crumb.

Generally yes, but check recipes as some may include dairy.