Are you looking for ciabatta machines for your bakery? Italian baking tradition has deep roots, beginning with ancient Egypt and continuing with the Romans. Ironically, however, the ciabatta was not the fruit of this ancient tradition but rather a response to the French baguette in the 1980s. The ciabatta combines typical, traditional Italian baking techniques with a revolutionary, counterintuitive method of mixing dough. Like much of traditional Italian baking, the ciabatta uses biga, a pre-fermented dough-mixing technique Italian bakers developed during the Industrial Revolution to replace sourdough. Biga, unlike sourdough which relies on wild yeast from the air, uses regular baker’s yeast, in minute amounts, to ensure a slow fermentation process and the development of complexity of flavor in the bread.