Category: Bánh mì Wildgrain
Được làm bằng kỹ thuật truyền thống và quy trình lên men chậm để tăng hương vị và kết cấu, những chiếc bánh ciabatta này có lớp vỏ giòn và ruột mềm dai. Hoàn hảo cho bánh mì kẹp, chúng mang đến trải nghiệm hương vị Ý mộc mạc, đích thực.
I made a BLT with these and the interior soaked up the mayo without turning mushy—that chewy crumb held up perfectly. The crisp crust gave just enough resistance before giving way to that soft, airy middle. Definitely my new go-to for sandwich nights.
That crackly crust shattered so satisfyingly the first time I bit in, and the chewy inside held up perfectly to a thick layer of roasted veggies. Took my lunch sandwich from good to actually memorable.
The chew on the inside is exactly what I look for in ciabatta, that nice give without being doughy. I sliced one in half and it held up perfectly as a sandwich roll without getting soggy, and the crisp crust gave the whole thing a great bite. Definitely grabbing another pack next week.
