Ciabatta

I was pleasantly surprised by how well the ciabatta's open crumb held up for sopping up olive oil at dinner. That 90% extraction flour really gives the crust a satisfying chew without being tough.

The 90% extraction flour gives this loaf a depth of flavor you just don’t get from regular white bread, and the crumb is perfectly chewy. I sliced it thin for sandwiches and it held up beautifully without getting soggy.

The crust crackles in a way that makes you think it was baked in a wood-fired oven, and the crumb is open and airy like proper ciabatta should be. I sliced it for sandwiches and it held up beautifully without turning soggy. This is the kind of loaf that makes a simple dinner feel special.