Fully baked, Pre-sliced
Original Italian ciabatta using a "biga" as pre-fermentation. Resulting in a bread with more taste and open crumb structure. Its high convenience factor: "fully baked and pre-sliced" make them ideal for the sandwich bars.
High convenience ciabatta for sandwiches & panini in quick serving restaurants, kiosks & food trucks.
Biga is a type of pre-fermentation used in Italian baking. Many popular Italian breads, including ciabatta, are made using a biga. Using a biga adds complexity to the bread's flavor and is often used in breads that need a light, open texture with holes. Apart from adding to flavor and texture, a biga also helps to preserve bread by making it less perishable.
Biga techniques were developed after the advent of baker's yeast as bakers in Italy moved away from the use of sourdough and needed to recover some of the flavor that was given up in this move. Bigas are usually dry and thick compared to a sourdough starter. This thickness is believed to give a Biga its characteristic slightly nutty taste. Biga is usually made fresh every day, using a small amount of baker's yeast in a thick dough, which varies from 45 to 60% hydration as a bakers percentage, and is allowed to ferment from 12 to 16 hours to fully develop its flavor.
The cross incision guides you for cutting the square ciabatta in 4 equal triangular (grilled) sandwiches.
Name / description:
NYC pastrami panini sandwich with short pan fried onion rings and pastrami, black pepper, cheddar, pickled cucumbers (or brined pickles) and whole-grain mustard