It takes years of fermentation experience and skill to create a light open rustic Ciabatta such as this without resorting to bakers yeast. Virgin olive oil and the slow leavening produce a more flavoursome Ciabatta.
The low flat profile of this loaf allows it to reheat very quickly to serve warm at the table. Best sliced horizontally and filled for fantastic ‘continental’ style sandwiches.
Certified organic flour
(white wheat flour, stoneground sifted wheat flour)
Certified organic sourdough culture Certified organic extra virgin Mt Zero olive oil
Natural sea salt Vitamin C