Bread / Ciabattas

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  • Country Origin: Spain
IMAGE 1- Piccolo ciabatta Ref: 01668 The tiniest of all ciabattas is your answer to preparing perfect pinchos. This rectangular ciabatta with a floury crust and baked to perfection in stone oven weighs a mere 20 grams. / IMAGE 2- Mini ciabatta Ref: 31655 Ciabatta made in stone oven with a high moisture content, yielding a thick but pillowy crumb. / IMAGE 3- Mini diamond shaped ciabatta Ref: 01666 The best companion for any meal. This diamond-shaped ciabatta is made using a process involving a high moisture content and double proofing. Baked in stone oven. / IMAGE 4- Hotel-Grade ciabatta Ref: 21654 Classic ciabatta made with a process involving double proofing, a high moisture content, and baking in stone oven. / IMAGE 5- Midi ciabatta Ref: 01657 This ciabatta made with a process involving double proofing, a high moisture content, and baking in stone oven is highly recommended for sandwiches is highly recommended for sandwiches. It bears a cut on its floury crust. / IMAGE 6- Sandwich ciabatta Ref: 11653 Large sandwich-shaped ciabatta. A very rustic bread with a crispy floury crust and a moist crumb. Made with sourdough. / IMAGE 7- Pyrinees ciabatta Ref: 01650 This loaf-shaped ciabatta is made with sourdough using a process involving double proofing and baking in stone oven. The longitudinal cut on its crust and its floured surface / IMAGE 8- Maxi ciabatta Ref: 41651 Traditional ciabatta with several cuts on the floury crust. This ciabatta has a thick crust, a desirable result of baking in stone oven, and a spongy and pillowy crumb thanks to its double proofing process.