SOURDOUGH
Our sourdough is 100% sourdough from local SA wholewheat flour and bread flour. Naturally leavened with a levain (a fermented flour and water mixture that contains wild yeast and good bacteria) and made over a 48 hour process. This means it contains no commercial yeast or any other additives to help it rise.
The levain is made from our sourdough starter. This is a living organism which we need to keep alive. We feed the levain simply flour and water on Day 0. This then ferments until we mix our dough on Day 1. The dough is then cut and shaped and allowed to ferment further in bread baskets overnight until it is baked on Day 2.
Contains no artificial additives or flavourings. Ingredients: white flour, approx 30% wholewheat flour, water, salt.
BAGUETTES
Our baguettes are made from local SA bread flour and fermented with a levain over a 36 hour process.
We feed the levain for the baguettes on Day 0 which then preferments overnight. This gets everything active and creates more complex flavours. The levain and the baguette dough are then mixed together on Day 1 and placed into the fridge overnight to continue to ferment until it is shaped and baked on Day 2. Our baguettes are light and crusty on the outside, soft and chewy on the inside with a pleasant nutty aroma and slightly sweet aftertaste.
Contains no artificial additives or flavourings. Ingredients: flour, approx 15% wholewheat flour, salt, instant yeast (0.1%), water.
CIABATTAS
Our ciabattas are made from local SA bread flour and fermented with a levain over a 36 hour process.
We mix the levain for the ciabattas on Day 0 which then preferments overnight. This gets everything active and creates more complex flavours. The levain and the ciabatta dough are then mixed together on Day 1 and placed into the fridge overnight to continue to ferment until it is shaped and baked on Day 2.
Contains no artificial additives or flavourings. Ingredients: flour, water, olive oil, yeast (0.3%), salt.