Ciabatta Loaf Bread

A whole grain ciabatta--delicious and chewy to be finished baking fresh from your oven

The Ciabatta loaves are made with 75% organic whole Patwin wheat flour as well as 25% regeneratively grown and organic T-85 wheat flour. 

The bread is parbaked, which means that it is partially baked then rapidly frozen so you can bake it at home and enjoy it fresh from the oven. It will appear like a risen loaf of bread, with much of the firmness but without the fully browned crust. Please note, the bread will arrive thawed -- you should bake within 2-3 days or it can be safely refrozen but may loose some structure. 

This bread is delicious, everyday bread that you want baked fresh with dinner and toasted for breakfast the next day. It's fermented for 12+ hours using a natural starter, making this bread good for digestion. It also keeps well because the whole milling of the flour allows the dough to take on and hold more water, which translates to the fantastically structured crumb that retains moisture over time.

Storage & Baking instructions:

STORAGE: Your bread was shipped frozen and may arrive thawed. You may refreeze the loaf and bake when you are ready. The preferred method is to bake as soon as it arrives, let it cool, slice it to your liking, place it back in the freezer-safe plastic bag it was shipped in, put it in the freezer, and toast the sliced portions as needed.

BAKING: For a crisp crust, pat-down the bread with water before baking.

Bake from Thawed: Pre-heat your oven to 385°F. Place the bread directly on the rack and bake for 18 minutes. The bread is done when the crust is firm and the loaf is well browned.

Bake from Frozen: Pre-heat your over to 450°F. Place the bread directly on the rack and bake for 25 minutes. Your bread is done when the center of the loaf is warm. Test by inserting a knife or other instrument from the underside of the loaf.

Let the loaf cool on an open-air rack for 30-45 minutes before slicing.

Identity Preserved products take Community Grains’ commitment to transparency to the next level. Our 23 Points of Identity tells the whole story. Enter the batch # (found on your bread bag) on our site for detailed information about the wheat variety, and how it was grown, stored, and milled.