BREAD BREAD - Based in Brixton, this bakery makes long fermentation sourdough breads using two traditional brick ovens fired with wood. Various flours are obtained including organic flours from Michael Stoates, stone-ground at Cann Mills in Dorset and biodynamic heritage wheats obtained by the Brockwell Bake Project, including English paragon, magister and rye. Most flours are lightly sifted, leaving much of the nutritional value in place. The slow dough development gives maximum digestibility and flavour to the breads as well as a longer shelf life. The wood ovens lock in the moisture and give great crusts. Other products include focaccia, rolls and speciality breads such as walnut and raisin, and a German "Vollkorn" brot, hugely popular amongst gluten sensitive customers.
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