Shipton Mill Ciabatta Flour 25Kg


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This ciabatta recipe is one Chris Holister teaches on the Shipton Mill bread courses. It uses a biga, which is a type of Italian of pre-ferment that can be left to ferment from anywhere between a few hours to up to three days. A biga is typically comprised of flour, water and commercial yeast. Using a biga adds extra flavour, and it has been designed to work well with high-hydration Italian breads such as ciabatta.

Weight 25 kg


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