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.

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.