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Artisanal Bread
Classic Ciabatta
1 loaf · per loaf
Rustic Italian-style ciabatta with a thin crisp crust, light chewy crumb and characteristic open texture. Baked fresh in small batches.₹
- High-hydration dough
- Light, open crumb
- Thin crisp crust
- Soft and pleasantly chewy inside
- Rustic hand-shaped loaf
- Versatile for sandwiches and dipping
- Eggless
- Baked fresh in small batches
- Limited-drop bake
Bake notes · 01
Inside
the loaf.
Ingredients, method and the little details that make this bake itself.
The loaf
Ciabatta is a bread where the inside matters just as much as the crust. Instead of shaping it into a tight, perfect loaf, the dough is kept wet and handled gently so the air created during fermentation remains inside. That gives ciabatta its rustic shape, thin crust and irregular open crumb. Simple ingredients, careful fermentation and minimal handling do the work
Product details
About this bake
Our Classic Ciabatta is a light, rustic bread built around an open, airy crumb and a delicate crisp crust. The high-hydration dough is handled gently to preserve the air developed during fermentation, giving the loaf its characteristic irregular holes and pleasantly chewy texture. The flavour stays simple and clean, making ciabatta one of the most versatile breads on the table. Toast it, tear it, dip it in olive oil or turn it into a proper sandwich. Baked fresh in limited small batches in Kolhapur.
Ingredients
Assuming your ciabatta is the classic yeast version: Wheat flour, water, yeast, salt. If your actual formula contains olive oil, we should change it to: Wheat flour, water, olive oil, yeast, salt. I would only publish the version that exactly matches the recipe you finally lock.
How it’s made
Made from a high-hydration dough that is fermented until light and aerated, then handled gently and shaped minimally to preserve its characteristic open crumb before baking at high heat.
Keeping and refreshing
Keep at room temperature in its packaging or a clean bread bag, away from direct heat and moisture. For storage beyond 2 days, slice or portion and freeze in an airtight bag. Warm in a preheated oven at 180°C for 5–7 minutes to restore the crisp crust and soft interior. Slices can also be toasted directly. Best enjoyed on the day of baking or within 2 days. Freeze for up to 4 weeks for longer storage.
Best enjoyed with
Olive oil and balsamic vinegar, soups, cheese, pesto, roasted vegetables, grilled sandwiches, panini or simply buttered and toasted.
The details
- Size
- 1 loaf
- Allergens
- Wheat (gluten)
- Dietary
- Vegetarian, Vegan, Eggless
- Food type
- Pure veg (FSSAI green mark)
From the same oven
More to try
Focaccia · 1 focaccia
Classic Focaccia
Soft, airy focaccia with a deeply golden crust, generous olive oil and a light, savoury finish. Baked fresh for each limited drop.
Bake ticketNo. 01 / 05
- Bake day
- Between bakes
- Size
- 1 focaccia
- Food type
- Pure veg
- Reviews
- No reviews yet
- Status
- Not in this bake
- Price
- ₹180
Between bakes
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Reviews
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