Ciabatta with Italian flour
I'm anxious to try making ciabatta with real Italian flour. Italian flours are rather confusing by I came across this information on the
Mediterranean Direct on-line shop site (U.K.) which clarifies them as:
00 Altamura - suitable for soft bread and fresh pasta. Extra strength
Semolo di Grano Duro - for dry pasta and special bread, Coarse
0 for fresh pasta, bread, pizza
1 and 2 - for bread and pizza - and good combined with some 0
I'd love to hear from anyone who has experience with Italian flour and can suggest which ones can be used for genuine ciabatta and/or "country bread".
Is ciabatta classified as "soft bread"?
Many thanks in advance for your time.