Category: wildgrain_Chléb
Naše pomalu kynutá ciabatta je vyrobena ze směsi mouk, včetně některých starodávných obilovin pro lepší chuť a výživu. Dlouhé kynutí vytváří lehkou, vzdušnou strukturu a křupavou zlatou kůrku – výživná, aromatická a neodolatelně lahodná.
That crust crackled like proper bread should, golden and crisp, while the inside stayed pillowy with that subtle tang from the long fermentation. Made the best sandwich I've had in weeks, and it held up without getting soggy.
The crumb is so open and airy that it soaks up olive oil without getting soggy, yet the ancient grains still give it a hearty chew. I sliced it thin for bruschetta and it held up perfectly, and the crust stayed crisp even the next day. This is the first store-bought bread that actually tastes like i
The crumb on this one is what got me — those big, uneven holes you only get from real slow fermentation, and it stayed soft for days instead of drying out. I sliced it for grilled cheese and the crust held up without turning chewy, which is my usual complaint with store-bought ciabatta.
