Red Hen makes the perfect ciabatta: dense, soft, and chewy. The unusual shape of this traditional Italian loaf gave it its name – ciabatta is Italian for “slipper.” Large interior holes are ciabatta’s classic characteristic, making it ideal for dipping in olive oil and sauces.
Best eaten the day you receive it. If you can't eat it right away, put it in the freezer for later, and re-crisp by heating in a 350 degree oven for 10-15 minutes.
Leavened with a yeast starter called a sponge and a pinch of Red Hen Baking Co.'s natural starter for better flavor and keeping.
Certified organic
We've enjoyed all the Red Hen breads that we have tried. This ciabatta was excellent.
