Our brown ciabatta is slow-fermented with a 50/50 sourdough blend, combining the nutty depth of wholemeal with the open crumb and chewy crust of classic ciabatta.
Hand-shaped and gently baked for a thin, crisp crust and soft, springy interior — ideal for sandwich menus, deli platters, or serving warm with soup.
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50% fermented sourdough starter
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No additives, no shortcuts
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Rich, earthy flavour with a light texture
WHEAT flour (calcium, iron, niacin, thiamin), water, yeast, salt, dough conditioner (full fat SOYA flour, dextrose, emulsifier(mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids(E472e), WHEAT flour; Vegetable fat: Palm; Flour treatment agent: Ascorbic acid (E300); Vegetable oil: Rapeseed, whey powder(MILK).
A versatile, wholesome bake with artisan character.
Please note: Images are for illustrative purposes only. The final product may vary slightly in appearance.
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