Baked in a wood fired oven, our whole grain wheat sourdough breads are made with only 3 ingredients.
- rock Salt
The whole grain wheat flour is milled fresh for every bake.
Hearth breads: The batards (oblong shaped) are baked directly on the hearth (floor) of the oven. The outer surface of the bread, the crust is harder and has a leathery feel. The hardening and browning of the crust is attributed to the maillard reaction between the proteins and the reducing sugars on the surface of the dough that is subjected to high temperatures. This gives the crust an intense flavour than the inside of the bread – the crumb. The crumb is firm and relatively softer. As one chews well and eats, a wider taste and flavour is experienced.
On pre-orders it is available in 2 sizes, a regular batard that is ~ 600 gms in weight and a small batard that is ~ 400 gms.
Loaf breads: The loaf breads are baked inside a bread tin, giving a relatively softer crust.
On pre-orders it is available in 2 sizes, a regular loaf that is ~ 500 gms in weight and a small loaf that is ~ 250 gms.