Looking after your loaf

Not many people will know that when buying Artisan bread, you have to give as much care and attention looking after it as your bakers did making it!

Baking bread is a brewing process and thus full of chemical reactions. These chemical reactions determine almost every aspect of your bread from its taste and texture to its colour and smell. 

When bread dough warms up in the oven, starch molecules weaken and allow water molecules to enter, swelling the starch granules and thus creating that warm and fluffy texture we associate with a loaf fresh out the oven. Unfortunately the minute this lovely, squishy loaf begins to cool down the reaction is reversed as the starch molecules dry out, crystalize and harden in a process known as retrogradation (I bet you weren't expecting a science lesson!) 

Because our artisan loaves don't contain any funny business (artificial ingredients to slow dehydration) the staling process is particularly apparent. Catch 22 - The longer the fermentation and no additives -  the tastier the bread, but the shorter the shelf life.... So, what can you do to help your bread shine on its few short days on this earth??

1. DO NOT REFRIGERATE ME - The cardinal sin when it comes to looking after your loaf. It may seem counter-intuitive but the condensation and dehydration that occurs in your refrigerator to remove moisture and thus provide your veg and cheese with a longer shelf life is the precise reason why bread stales SIX times faster in a fridge!

2.FREEZE ME - Bread is at its best 1-2 days from baking - after that it great as toast, bread crumbs, bread and butter pudding or Panzanela!! However, if you like your bread the fresher the better and only buy it ocassionally, your freezer is really an absolute saviour. Freezing bread stops the retrogradation process FULL STOP, allow it to thaw out on the side or in a microwave - you'll find it comes out fresh as a daisy! Do remember to only thaw what you need - the freshness will last for a day or so, but the bread can last for months in the freezer!

3 REFRESH ME - you slave over a delightfully spiced butternut squash soup and go to your bread bin only to find a slightly unappetizing, dry loaf... - that soup could have really benefited from a crusty, soft loaf with lashings of butter.... Help is at hand with this nifty trick! It really is as simple as a sprinkling of water and a hot oven for 5-10 minutes. The warmth and moisture is enough to revive your bread to the loaf you once new, and whats more, warm bread and butter is one of the most comforting things you'll experience in life! (cue warm fuzzy feelings and nostalgic memories)

So really you see... it's as easy as one, two, three... so please, please, please look after me!

Yours affectionately,

Your Loaf

Awards 2013

We are so pleased to have been recognised for excellence by such prestigious organisations as the Soil Association and The Taste of the West. So we thought we'd share some information on the winning products and what the awards stand for. We are thrilled that our time, effort and commitment to taste has paid off to produce products that are worthy of these awards!

Eccles Cakes: Soil Association Organic Food Awards GOLD

These Eccles Cakes truly are an authentic taste of Lancashire. With every cake being made by hand, plump vine fruits are encased in the flakiest of butter pastry's. Packed with sticky fruits and spices, homely flavours are what makes this traditional recipe so memorable.

Chocolate Torte: Taste of the West Awards GOLD

Our flour-less Chocolate torte is filled with ground almonds and decadently rich in West Country butter and the finest organic chocolate. More of a pudding than a cake, this delicious dessert is perfect for any celebration or even just a cup of tea and a bit of `me time’! 

Winners of this year’s Soil Association Organic Food Awards, supported by Seeds of Change, were announced on 19th September 2013 celebration in central London.  The awards showcase the UK’s best organic food produced with passion, creativity and care.  

Now in their 27th year, the Organic Food Awards blow the trumpet for the best of the best. These are the producers who go the extra mile.

Speaking at the event, Helen Browning, chief executive of the Soil Association said: “This year’s Organic Food Award winners prove there is even more to their products than fantastic taste. Organic food producers champion health, and new solutions to the challenge of caring for people, farm animals and wildlife, while feeding an ever growing population. I am thrilled that there were so many entries this year, reflecting recent research showing an overall return to growth in the organic market. The judges were often hard-pressed to make a decision in many categories as the quality was so high.”  

Out of a hugely impressive 1040 products entered into the Taste of the West awards, 166 won a Gold Award, 216 were awarded a Silver Award and 213 were given a Bronze Award.

Taste of the West is renowned for recognising excellence and dedication throughout the food and drink industry. Commenting on behalf of this highly respected organisation, chief executive John Sheaves said: “We continue to be astounded by the quality of the produce coming out of the West Country.  There is no surprise that the region is increasingly being recognised internationally as a key player in terms of food and drink.”  John continues: “These awards reflect this and give the top products the recognition they deserve.”

For more information on our Products, History and what we do please visit our website: www.authenticbread.co.uk