Ciabatta (Large)


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Made in the traditional way leaving the 24 hour dough to slowly prove whilst knocking back and folding to create a bread with a chewy crust and distinctive ciabatta open texture.

The only difference with our ciabatta is that we use Northamptonshire Cold Pressed Rapeseed Oil from Farringtons Oils instead of olive oil.

Additional information


Sliced, Not Sliced


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