CHEF TRACY'S CIABATTA BREAD
CHEF TRACY'S CIABATTA BREAD
Chef Tracy’s Spanish style pan de cristal aka ciabatta with a tender crumb and giant air bubbles intentionally to provide nice nooks and crannies for delicious olive oil. We recommend you slice horizontally, and re-toast to crisp the bread, then dredge with olive oil and finish with sea salt. If you have tomatoes handy, you can also make Catalan pan con tomate!
Each loaf is approximately 600g
Crispy on the outside, soft and tender crumb on the inside. This is achieved with the addition of olive oil (that is, delicious Spanish olive oil).
This bread is exceptional on its own as a snack, with some olive oil, sea salt, or butter. It is also tasty as an addition to dinner, or as a sandwich bread. You may enjoy slicing it horizontally, and toasting it for a hard crisp, then rubbing garlic, tomato, and finishing with olive oil and sea salt, as they do in Spain. The large bubbles from the high hydration dough capture and hold the flavors well. Go ahead, bite in and shatter the crisp structure, it’s pure joy.
Ingredients: bread flour, yeast, water, Spanish olive oil, sea salt
