TB_rye_scored.jpg

About Our Bakery

When I started baking bread at home for fun, I was really taken by the challenge of sourdough. There were so many stages where you could go wrong or get amazing, fresh bread from just flour, water and salt. From the sourdough starter being taken care of preoperly, the quality of the flour, how the dough was mixed, handled and stored during bulk fermentation to the shaping and baking off part. 

I also was really struck by how poor commercial bread could be, with an ingredients list as long as my arm - full of E-numbers. I knew that naturally leavened bread was what I wanted to make and stay away from commercial yeast as much as possible.

My starter is about 10 years old now and fed daily. We use it when it's been fed water and flour, risen and peaked but before it goes too sour from the biproduct of methanol that appears as it runs out of nutrients.

 

Our bread

Each of our sourdough breads starts it's journey 24 hours the day before. We mix water, starter and flour in our spiral mixers - rest for 30 mins then add salt and final mix. It then rests in low temperature overnight for the shaping and then final proof for several hours in bread baskets (bannettons) before going in the oven, directly on stones and with lots of steam

We use flours from FWP Matthews in the Cotswolds and all our whole wheat flour comes from Eckley Farm in Staplehurst who grow and mill on the farm. They also produce amazing rapeseed oil for us (trading under Pure Kent brand)

TB_bannettons.jpg