Morpeth Sourdough Ciabatta is a long fermentation dough made from premium baker’s flour and is known for its bubbly texture. Our authentic sourdough process uses only flour, filtered water, iodised salt, plus our signature starter culture and hence is 100% vegan and natural.
After a long fermentation period, we shape the dough and then bake it on the stone floor of the oven. This results in a thin crisp crust and bubbly centre and therefore is great with pasta or dips. Ciabatta freezes well, but slice it first, so you can take out just what you need.