Sourdough rye ciabatta bread 2 pieces

The rye sourdough ciabatta bread was originally designed to match the rich flavor of mature beef, so a large amount of rye sourdough was added to prevent the beef from being completely overwhelmed by the main body of the bread. Afterwards, An Gongfang discussed with Xingbo Coffee and adjusted the size to facilitate slicing and serving. We made it into 550g long strips, which increased the volume inside the bread, making it more receptive to the taste and more satiating, making it more versatile. More diverse. Storage method: Refrigeration is recommended. Eating and storage days↓ Not recommended for storage at room temperature Refrigerated/3-4 days Freeze/pack well for 1 month It must be re-roasted after freezing to taste delicious. It is suitable to use a pan or oven. Please remember to spray water before baking.