Chabaso Bakery Ciabatta, Wheat, Stone Ground
15 oz (426 g)
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Directions
Hearth oven baked ciabattas + rolls + stix + baguettes + loaves. Heat Before Eating: Bake or toast unwrapped at 400 degrees F for 3-10 minutes if fresh or 5-12 minutes if frozen. If you want a softer and lighter bread, then take it out on the earlier side. If you want a crustier and darker bread, then keep it in for a bit longer. You are the final chabaso baker! Freeze for later: Wrap bread in plastic wrap and place in a freezer bag. It will keep for several months.
Nutrition Facts
Serving Size: 1.875 slice
Servings per Container: about 8
| Calories | 150.00 kcal |
| Total Fat | 1.00 grm (1.00% RDA) |
| Saturated Fat | 0.00 grm (0.00% RDA) |
| Cholesterol | 0.00 mg (0.00% RDA) |
| Sodium | 400.00 mg (17.00% RDA) |
| Potassium | 71.00 mg (2.00% RDA) |
| Total Carbohydrate | 30.00 grm (11.00% RDA) |
| Dietary Fiber | 3.00 grm (11.00% RDA) |
| Protein | 5.00 grm |
| Calcium | 9.00 mg (0.00% RDA) |
| Iron | 2.00 mg (10.00% RDA) |
| Vitamin D | 0.00 mcg (0.00% RDA) |
| Trans Fat | 0.00 grm |
| Added Sugars | 0.00 grm (0.00% RDA) |
| Milk | 2.00 |
| Egg | 2.00 |
| Tree Nut | 2.00 |
| Soy | 2.00 |
| Wheat | 1.00 |
| Vegan | |
| MetricServingSize | 57.00 grm |
| Total Sugars | 1.00 grm |
Ingredients
Water, Enriched Flour [Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid], Whole Wheat Flour, Sprouted Grain Mix (Wheat, Sourdough (Water, Fermented Wheat Flour), Sprouted Wheat Grains, Sprouted Rye Grains, Sprouted Triticale Grains), Spelt Flour, Whole Grain, Salt, Honey, Yeast, Wheat Flour, Enzymes, Ascorbic Acid as a Dough Conditioner.Warnings
Contains: wheat. Processed on equipment which processes tree nuts and soy, and in a facility which processed eggs and milk.Manufacturer
Atticus Bakery
UPC
00606991010419