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This week sees the celebration of Real Bread with Real Bread Week – something that we here at the Hungry Guest, know all about.
Less than 10 years ago the offering of bread in this country was extremely limited. Mostly factory made, steam proved and often sliced and wrapped all within an hour or so. Around 90% of loaves in the UK still do not qualify to be entitled ‘real’ but demand is shifting and artisan bakers are on the up.
Real bread, in its purest form, is bread made without the use of processing aids or any other artificial additive. It must simply contain flour, water and fermentation – either by adding yeast or using natural fermentation such as sourdough – and occasionally salt is added.
Real bread is made without flour improvers, dough conditioners, preservatives, chemical leavening (baking powder, Bi-carbonate of soda), any other artificial additive or the use of pre-mixed ingredients. Not an E number in sight.
Of course, once the basic bread has been made more natural ingredients can be added such as seeds, fruit, nuts and milk.
Our bakers produce a variety of real breads, shaped and finished by hand and left to rise naturally for several hours, some taking an entire night and day. It’s this time and the ‘slow food’ initiative that gives the breads their deep flavour, open texture and chewy crust.
If you are already familiar with our award winning bread you will understand what we are talking about and why we are so passionate about our product which is at the very heart of what we do.
If you are new to the world of Real Bread then why not use this week to embark upon your discovery – you won’t be disappointed.
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