- With the Ciabatta Emile Henry loaf pan, make a gourmet stopover in Italy, making this soft Mediterranean bread based on olive oil.
- Ciabatta is a lean bread prepared with olive oil, giving it a light, well-honeyed crumb, with a thin and slightly crispy crust; enjoy this bread at the table as a side dish, bruschetta, panini or homemade sandwich.
- This mould allows you to make 2 ciabatta of 250 g each, thanks to deep grooved cavities that prevent the ciabatta from sticking.
- Ceramic is the material par excellence for baking your bread: the refractory ceramic and the holes in the lid allow you to regulate the humidity when baking, so the crust is crispy and the crumb is soft.
- All Emile Henry products are made in France and guaranteed for 10 years; easy to clean in the dishwasher
Ciabatta is a Mediterranean and rural bread, an integral part of Italian gastronomy. Its peculiarity lies in its lean, very liquid and moist dough (70%), prepared on the basis of olive oil (3 to 5%), water and specific sourdough (biga). This gives it a well-honeycombed and fluffy crumb, a thin and slightly crispy crust. With our mould, make loaves of 250 g each, gourmet enough to obtain beautiful even slices. The domed lid controls the moisture level to form a slight crusty crust while keeping the interior fluffy. The deep grooves are used for other, softer pasta, such as gluten-free dough. For cleaning, you can put the mold in the dishwasher. How to taste ciabatta? In Italy, it is traditionally tasted as a side bread to traditional dishes. Abroad, we often find it as a basic bread of sandwiches and bruschetta, appreciated for its lightness. All Emile Henry products have been manufactured in our workshops in Burgundy since 1850, a guarantee of quality. They are guaranteed for 10 years.
