This sesame crusted Ciabatta is made using a combination of our homegrown sourdough starter and a tiny amount of yeast in the form of poolish or pre-fermented flour. As is typical of Ciabatta, this has a lovely open crumb, thin & chewy crust and an ever so slight tang from the sourdough & the seeds make the crust beautifully nutty and toasty.
These rolls pair perfectly with any kind of dips platter and as accompaniment to a bowl of soup or a bread basket. It can also be sliced and stuffed with grilled vegetables, cheeses etc for a hearty sandwich.
P.S: They are best heated in a hot oven / covered pan, first wrapped in foil to heat through, then without to crisp up slightly.