Monthly | Ciabatta | 400 g

A hybrid bread. Made with sourdough and a tiny pinch of yeast. Known as a "slipper" in Italy. Lovely for sandwiches. 95% Stoneground Hard Red Flour, 5% Stoneground Wholewheat Flour, Levain, Marbrin EVOO, Yeast, Water, Kalahari Salt.