Long Ciabatta Rolls

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Fermentation

The long fermentation process is necessary to achieve the tast and texture of Farretti.

Classic Pagnotta

Our classic pagnotta (loaf) has a light textured centre with large holes typical of this bread style. Due to the production method, it has a long shelf of 5 days from production. This bread refreshes easily by toasting or warming in a hot oven. Farretti Ciabatta is versatile and can be used for sandwiches, panini or toast. It's ability to absorb moisture makes it ideal for serving with dips, flavoured oils, soups and stews. This loaf is perfect for any meal occasion and works well with both sweet and savoury accompaniments. 

Ingredients

Farretti uses a small range of high quality ingredients. Manitoba flour from Marriages is a high protein wheat which is perfect for long fermentation baking. Manitoba wheat originates from the aboriginal Canadian region of Manitoba and is used extensively by Italian bakers

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