On Wednesday, May 21, 2014 8:35:23 AM UTC+10, Julie Bove wrote:
> "Doris Night" > wrote:
>
> > The ciabatta bread you can buy around here is a rather flat crusty
> > loaf. Looks like a baguette. Instead of slicing it (the slices would
> > be too small for a sandwich, IMO), I'd cut it the long way so you have
> > a crusty piece on the bottom and on the top. That way, it would be
> > impossible for the bread to crumble.
>
> This was not a loaf. They are square rolls, precut and seemingly cut
> evenly.

Ciabatta around here (and in Italy) is pretty tough elastic bread, whether in loaves or rolls. It shouldn't crumble. You had psedu-ciabatta or defective ciabatta.