Sourdough Ciabatta
Sourdough Ciabatta - Image 2

Sourdough Ciabatta

Price range: R36.00 through R40.00

An italian bread with a crisp and chewy crust and an airy and moist inside. Perfect toasted with soup or stew or used for sandwhiches or bruschetta (grilled with olive oil and topped with sandwhich toppings).

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Description

The ciabatta, also known as the Italian slipper bread (due to its slipper like shape), is a well known Italian bread.
The difference with the addition of sourdough is that the inside is filled with lovely bubbles but still has a somewhat moist crumb. The texture is soft, moist and bubbly with a chewy crisp crust.
All sourdough will eventually go soft, but can be refreshed in the oven to get crispy again.

Plain Ciabatta:
Ingredients: Stoneground white bread flour and/or wholewheat flour, spring water, sourdough yeast culture, sea salt (un iodated), EV olive oil.

Rosemary Ciabatta:
Ingredients: Stoneground white bread flour and/or wholewheat flour, spring water, sourdough yeast culture, fresh rosemary, sea salt (un iodated), EV olive oil.

Pack size:
500g loaf (rectangular, hand cut)
(550g dough weight +-10% loss occurs during baking)

Additional information

White or Wholewheat

White, Wholewheat
STORING NOTE:

Store well wrapped. Will last up to 2 days. If storing in the fridge, keep well wrapped and use within 2 days as product will get chewy and dry.
HEATING NOTE: 

Preheat oven to 180°C. Defrost completely before baking.
Bake for about 10 minutes until soft and warm to the touch.
The Ciabatta will get hard and chewy if overbaked, so don't cook until browned.
FREEZER NOTE: 

All Ciabattas freeze very well, but they must be fully defrosted before baking as they freeze very solid and won't cook to the centre if baked from frozen.
Flavour

Plain, Rosemary

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