Ciabatta is an Italian white bread created in 1982 by a baker in Adria, province of Rovigo, Veneto, using yeast in response to the popularity of French baguettes. Marie Lester Baker created a sourdough ciabatta - Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique for its alveolar holes. Ciabatta is made with a strong flour and uses a very high hydration dough.
Ciabatta
A baguette is a long, thin type of bread of French origin that is commonly made from basic lean dough. It is distinguishable by its length and crisp crust.
Baguette
Classic baguette
Baguette cross section
Baguettes de pain