We add a high proportion of biga, a very stiff, Italian pre-ferment to our ciabatta aswell as a very high ratio of water. These two factors account for the tender, open interior of the bread with an almost sweet, very fresh tasting wheaty flavour. This bread also keeps well for up to three days and is very versatile, making an excellent pairing with soups and stews, as a base for bruschetta or simply on its own with olive oil or butter.
