An Italian Classic
Light and airy is the best way to describe TPK&B’s take on the Italian classic bread. This sourdough Ciabatta is delicious and light, and perfectly versatile.
TASTING NOTES FROM THE CURATOR
Made with just flour, water, salt, and olive oil, the TPK&B Ciabatta is light, airy, and delicious. It has a beautiful crust, and a nice chewy inside. It has a nice, open texture and a thin coating of flour subtly covering its crisp, golden-ish crust.
Its taste is savory and aromatic, with a nice tanginess from the sourdough. It’s absolutely delicious.
PREPARATION AND PAIRINGS
Ciabatta can be enjoyed in a variety of ways. One of the classic ways is to slice it up, and dip it in a combination of olive oil, salt, and freshly ground black pepper. You can also use slices of this bread as a side to pasta and salads, and dip into pasta sauce and salad dressing. You can also serve it with tomato slices, basil, and sliced Parmesan like a nice, juicy bruschetta.
Or make yourself a panini with some salami, prosciutto di parma, and mozzarella. You can also use roast beef slices, arugula and Havarti cheese. With Ciabatta, the possibilities are pretty much endless.
WITH LOVE FROM HOME
We are delighted to shine a spotlight on our favorite home bakers, and this takes the cake (or the bread!) Our connection with TPK&B started as a serendipitous meeting over the love of food. TPK&B’s head boss has been a seasoned client of The Bow Tie Duck for a while, and we are happy not only to be serving her with the best fine foods, but also to be enjoying the lovely produce that emerges from her home bakery, and getting the chance to share it with everyone else.
Baked with love, TPK&B prepares your breads in the mornings of your expected delivery day. To ensure that you get to enjoy this with the best experience, we encourage you to indulge as soon as you receive your loaves.
Best consumed upon arrival, but you can store it on the kitchen counter at room temperature for up to two days. If you’ve sliced into it, you can leave it cut side down on the chopping board. You may also place the sliced loaf in a ceramic bread box or a clean paper bag. Never store bread in the refrigerator, or else it will dry out. By the third day, you can place the bread in a large ziplock bag, but please note that the crust will soften and your bread will require toasting to refresh it. For storage up to three months in the freezer, wrap your bread in parchment paper and place it back in the ziplock bag.
To refresh frozen bread, take it out of the freezer to thaw in the paper wrapping for a few hours or overnight. Make sure it gets to room temperature. Preheat your oven to 175°C. When ready, spritz your thawed loaf lightly with water on all sides to create steam, place on a baking tray, and heat for 15-20 minutes. Allow bread to cool on a rack for at least half an hour before serving.