The breads are changing.
You are going to see over the coming weeks and months changes to our bread and pastries.
There are two main reasons why we are doing this.
Firstly, fundamentally, our breads haven't changed for several years. There have been minor tweaks, but really we have made the same loaves, the same way for 6 years now. On a very personal level, and quite selfishly we wanted to learn more, try new things, so we didn't get complacent and bored.
Secondly, the bread available to consumers in our area has changed a lot in the past 7 years. There is a world of techniques and flavours that we experience when we go to our favourite bakeries and we wanted to include these in our breads. Things that add to the nutrition, flavour and texture of the products. Sprouted grains, whole grains, cracked grains, local grains, seasonal flours, to name but a few.
So what’s changing?
Taking the breads one by one.
The country loaf
This one is changing to become more wholemeal. We have always been asked for a wholemeal loaf and think by altering the country we can make a wholesome wholegrain loaf that retains some of the flavour of the old version. Its a denser, moister loaf to the old country loaf, so die hard fans of the old country loaf should try the White sourdough. This loaf is still evolving into what it will be so keep checking in on this one as we get closer and closer. It looks like a smaller loaf than before, but it's just a bit denser. Flavour-wise it is fantastic, with a great sourdough hit to start, and a very long, nutty aftertaste.
The White Batard
This loaf has been replaced by the White Sourdough. A big loaf, white with some rye like the old White Batard, but more flavour from a mixture of blended white flours. Really creamy. This is a classic dark-on-the-outside light-on-the-inside loaf and very addictive.
Rye & Caraway
Has had a make-over but still retains the original characteristics....and then some amazing new ones. The addition of linseed, cooked rye and wheat grains has improved both texture and flavour. It is still a brick and it still lasts for over a week so still the bread we know and love.
This has had the least alterations, with just some changes to the way we shape the dough prior to baking to ensure it proves up nicely.
Complete overhaul on this one and we will be changing the name to the Malted Wheat Loaf. We used to use Granary flour and some white, and now we are using an array of different flours and soaked grains to achieve a rich, malted loaf with a good crumb with lots of bite. A vast improvement.
We tried out a new recipe for a crunchy, chewier baguette, but decided to stick with the baguette we were making before as we love our previous recipe as it had a softer crumb with a crisp crust.
Milk loaves and Milk buns
We have altered the recipe to make them slightly more savoury, and by using different flours they have got more flavour. We have taken them off our online shop for now as they are not out the oven by the time the delivery van leaves in the morning. We will bring them back as soon as we can bake them in time in the morning.
We don't plan to change the recipes for these as we love our croissants, almond croissants, pain au chocolat, and danish pastries. The big changes will be happening behind the scenes with a bit of investment in some new equipment that will enable us to make more in the time we have.
We would love to hear what you think, and bear with us as we bed these new recipes in and perfect them.
Lucy, Lauren, Gwen, & Tess
The bakery team.