May 25, 2016 - pullins-admin - Generation IV

You might have noticed some little labels on our white bread recently, advertising the fact that we are using a new recipe. There’s not much room on a small label to go into any detail, so we thought we’d fill you in here.

In short, we’ve gone back to basics… The dough is now left to rest much longer, allowing the flavour to develop. In the industry we call this method a ‘bulk ferment’ – this is a traditional, artisan way of making bread that has existed for centuries. We’ve also added some dried sourdough to the recipe, giving the loaves better keeping qualities and a naturally softer texture. Most significantly, all our white bread is now hand moulded again, using craft skill and patience. This method takes a lot longer but it’s definitely worth it (we hope you think so too).

We’ve had some great feedback from customers so far, let us know what you think.

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