Category: wildgrain_Bread
We hand-stretch and brush each ciabatta with extra virgin olive oil before it enters the oven. Because it is slowly fermented, its crumb is rich and open and its crust is nice and crispy.
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.
