Chabaso Bakery Classic Recipe Ciabatta

Details

We create the crispy crust and nutty flavor of our ciabatta through long-fermentation, high-moisture sticky dough, a poolish starter and artisan methods. It’s a lot of trouble but worth it! We hope it sets the table for great conversations and memorable eating. Classic flavor. Crispy crust. Artisan baked. Long, natural fermentation.

Ingredients

ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, CONTAINS LESS THAN 2% OF ASCORBIC ACID AS A DOUGH CONDITIONER, ENZYMES, SALT, YEAST

Directions

Heat Before Eating: Bake or toast unwrapped at 400? for 3 - 10 minutes if fresh or 5 - 10 minutes if frozen. If you want a softer and lighter bread, then take it out on the earlier side. If you want a crustier and darker bread, then keep it in a bit longer. You are the final Chabaso baker! Freeze for Later: Wrap bread in plastic wrap and place in a freezer bag. It will keep for several months.