Category: Chleb wildgrain
Każdą ciabattę ręcznie rozciągamy i smarujemy oliwą z pierwszego tłoczenia przed włożeniem do pieca. Dzięki powolnej fermentacji miąższ jest bogaty i porowaty, a skórka przyjemnie chrupiąca.
Cutting into this ciabatta after a quick toast was like watching the crumb unfold—those slow-fermented air pockets are seriously open and chewy. The olive oil sheen on the crust gives it a subtle richness that makes plain butter feel unnecessary. Definitely ordering again.
The brush of olive oil on that crackly crust is pure magic — it shatters just right when you bite in. I toasted a slice this morning and the inside stayed soft and airy, exactly what I hoped for from a slow-fermented loaf.
The open crumb is exactly as promised—those irregular holes soaked up a drizzle of oil and salt beautifully. Crust stayed shatter-crisp even the next day, which never happens with grocery store bread.
