From the blog

Achievement unlocked: Ciabatta

It’s been a few months now since we’ve made this beautiful product, but it’s time to start testing it out for retail. With a 90% hydration, a 3-day ferment and 0 margin for error, this dough is truly a test of one’s skill.

Very proud of my team for nailing it down. When properly made, ciabatta has a lightly coloured, thin crust, a very open crumb, and a soft, somewhat sticky texture. Check, check, and check.

Now it’s just time to work on sizing and shaping, and we’ll be stocking our shelves on the weekdays at the shop.

(Originally posted by Chef Greg Laird on Instagram)

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