We make our bread the traditional way, using stoneground flour, sea salt, water, a natural levain and the most important ingredient of all, time. This means our breads have lots of flavour, great texture and are better for you than many of the other breads you find in shops.
Stoneground flour contains more of the wholewheat kernel, which the modern milling process takes out. This gives the bread more flavour and it leaves more nutrients in. Additionally, the traditional stone grinding is slower, so the wheat doesn’t heat up as it’s going through the milling process, again, preserving more of its flavour and nutrients.
We use sea salt instead of table salt because it dissolves better in the bread making process, and has a cleaner taste.
Although yeast is vital to the bread making process, it can sometimes overpower the flavour of the wheat, and in some people it can contribute to a stomach upset. We use our own soughdough starter in all of our breads, and a small amount of additional yeast in our baguettes and ciabatta. Most importantly we don’t use any sugar or fat to help our bread rise.
Our breads are given time to ferment naturally. Time is a critical factor. A normal store-bought loaf can be made, start to finish, in about 3 hours; our bread takes around 24 hours. The extra time we give our breads allows all the flavours contained within the wheat to come out, something that’s almost impossible in 3 hours.