Fresh milled flour nutritious & flavorful. Small batches ancient techniques. Long fermentation easy to digest. Est. 1994. With a light crisp crust and open airy interior, our fresh take on the classic Italian Ciabatta is full of flavor achieved through long and careful fermentation. Great bread starts with great ingredients, which is why at Izzio we collaborated with local farmers and millers to create a custom flour made from wheat that we can trace directly to the farm. 100% traceability ensures our flour is pure, without GMO’s, enrichments or additives. We use only authentic small batch baking methods and extended natural fermentation, where some loaves can take up to 72 hours. We choose to ferment our doughs for a long time in order to make bread that is not only more delicious but also better for you. The long fermentation creates great flavor and texture and also helps break down the starches and gluten, making our breads easier to digest. We at Izzio believe that what we do makes eating bread more enjoyable! 100% recyclable. Ingredients: Wheat Flour, Sourdough Culture (Wheat Flour, Water), Water, Sea Salt, Enzymes. Directions: Take & Bake: 400 degrees F oven; 7-10 minutes; Ready! Baking Instructions: Pre-heat oven to 400 degrees F; Remove thawed bread from bag and place on middle oven rack. Bake for 7-10 minutes or until crust is preferred golden brown color. For frozen bread, bake 10-13 minutes. Remove bread from oven and let cool for a few minutes, then enjoy! If not planning to bake bread day of purchase, then freeze and enjoy later. Every oven is Different! These baking instructions are meant as a basic guideline only. Baker Tip: Prior to baking, mist inside of oven with 2-3 spritzes of water; added humidity will gently awaken the bread, making it more lush, voluminous and create a golden crackly crust. Don’t have a spritz bottle? No worries, just run your hands under the faucet with cool water and gently pat the bread before placing it in the oven. Warnings: Contains: wheat
