This light and airy, textured slipper shaped Italian bread is prepared over 2 days with Shipton Mill’s ciabatta flour. A great tasting, lovely textured bread. Use as an accompaniment to a main meal, an open sandwich or perfect for bruschetta! Ideal for a softer, lighter bite.
Freezes well if it lasts that long!

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This Italian light bread is a great accompaniment to a meal, perfect as a bruschetta or a tasty sandwich. I make this with Shipton Mill’s ciabatta flour, semolina, water, oil, salt and yeast. It is prepared over two days. Starting with a pre-ferment, it is then mixed and rested on a linen couche and finally moulded carefully to create the desirable ‘slipper’ shape of it’s name. Freezes well if needed.

Get in touch to discuss your needs, stating the date of your event, the number of people, and your preferred choice of bakes. Please allow as much notice as possible to ensure I can accommodate your needs.

Bakery orders to be placed by 5pm 2 days before the listed baking date

Additional information

Ingredients (allergens CAPS)

Baker's yeast, Olive Oil, Salt, semolina, Water, WHEAT flour (fortified with calcium carbonate, iron, niacin and thiamin)


Strong white WHEAT


1, 2


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