Wednesday, 28 February 2018

What makes our bread - Real Bread

Craft bakers have kept the tradition of Real Bread baking alive but during the 1960s were squeezed almost out of existence by the super market slices. As one of the oldest foods and one of the simplest in terms of ingredients it is interesting how much variety can develop from the original base of Flour, Water, Yeast and Salt.

Good bread begins with great quality flour, our millers at Shipton Mill, Marriages and Bacheldre mill produce organic stone ground flours that are not only full of flavour but provide a great texture to our breads. These grains are not so highly refined like those in mass produced breads, giving a marked difference in taste and texture.

The secret ingredient in the perfect loaf is time. Our time-honored traditional methods allow the doughs to develop slowly and let the yeasts produce flavour that gives our breads their unique character. After the mixing of ingredients, the doughs are kneaded to stretch the gluten and encourage the yeasts to start working. It is the left to rise, resulting in the production of CO2 bubbles from the yeasts, this produces the taste and texture of the loaf. The dough is knocked back and once again left to rise before baking. Although the process is long, the difference between this and 'Chorely-Wood' processed breads is remarkable. 

We are committed to producing Organic Breads, Cakes and savouries that have that home baked flavour and our kitchen is kept very busy researching the recipes and methods that made 'old-fashioned' baking so memorable.

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. Read our blog post on Looking after your loaf for advice on how to keep your bread as fresh as possible, naturally. 

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