Sourdough Ciabatta

This Home style Sourdough Ciabatta is made by the fermentation of dough using naturally occurring lactobacilli and yeast. It uses biological leavening rather than using cultivated baker’s yeast. The lactic acid produced by the lactobacilli gives it a more sour taste and improved keeping qualities.

Slice Ciabatta at an angle and serve with olive oil, salt and freshly ground black pepper for dipping. Or make sandwiches filled with Italian meats, cheese and tomatoes. Ciabatta bread also works well in toasted or grilled sandwiches (known as ‘panini’ in Britain).