Ciabatta

Named for its distinctive shape Ciabatta or “slipper” is flat and long with an open crumb cell structure.  The open structure of the dough exposes the inside of the loaf to the heat of the oven during baking resulting in a toasty flavor with a shiny interior.  The high moisture content of the dough makes it very difficult to handle, requiring a liberal amount of flour on its exterior and less uniformity of shape.  Great for sandwiches and Panini it is offered in a variety of lengths and widths.

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