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Ciabatta (Wood Fired, Stone Ground) 500g

R40.00

The natural leavening of the sourdough brings a wonderful complexity of flavour to the Ciabatta and a beautiful nuttiness that comes from the Stone Ground Flour. Stone-ground flours are nothing new, it’s the way flours were made for thousands of years before life became faster and faster. The slower method of milling the flour brings more nutrition because it contains the germ and bran which is the part that holds all the flavour!

In contrast, industrially ground flour (bread mostly sold in the supermarkets) is ground using high speed rollers that heat the wheat. In this process the bran and the germ gets removed, and in doing this, important minerals, fats, fiber and vitamins are also eliminated. The loss of nutrition is also said to upset our gut heath or intestinal flora due to the starchy content overload. The method of stoneground milling avoids overheating & dehydration of the wheat which retains the necessary nutrients and the wheat germ. The natural sourdough starter gets fermented at almost the same rate to which our veggies grow. This aids the beneficial lactobacilli (which aid digestion) to fully develop and the result is a much healthier bread that can’t be obtained any other way.

100% Natural Sourdough, Wood Fired Ciabatta, made from Stone Ground Flour. 

Heating Instructions
Just Heat and Eat. Preheat the oven to 180 °C and bake the Ciabatta for 5 minutes. Alternatively, slice and warm in your toaster. Enjoy!

To store
The Ciabatta comes in a paper bag but place it in an airtight container or a plastic bag if you can resist eating it immediately!

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