These are just some of the breads that we are currently baking:
White Loaves
A British classic yeasted loaf – ideal for sandwiches – wonderful toasted and superb bread & butter pudding! Available in tin or cob forms, with or without a seeded crust. Don’t expect a texture like Mother’s Pride! This loaf is real white bread and has a quite close texture with a crust that will make your hair curly! Ingredients: Strong white flour, water, salt, bakers’ yeast ; sometimes seeds |
Wholemeal Loaves & Rolls
Another British classic. Full of organic stoneground wholemeal flour goodness and fibre (from Maud Foster Mill in Boston, Lincs) – A really tasty bread that does you good. It has a little white flour included for touch of lightness and you will find a distinctive nutty wholegrain flavour. Ingredients: Organic Stoneground wholemeal flour, strong white bread flour, water, salt, unsalted butter, bakers’ yeast |
Baguettes
And now a French classic. Crusty outside, chewy & really tasty inside. Mark is delighted that at least three French families visiting the stall at St Ives have praised his baguettes! Mark's use of pâte fermentée gives these breads an extra special flavour depth. Ingredients: Flour (Allinsons), stoneground organic rye flour, yeast, water, salt |
Foccacia
And then off to Italy. We make large slabs of olive and sundried focaccias, both painted with garlic extra virgin olive oil. And guess what, Italians visiting St Ives have been delighted to find our focaccia! Ingredients: Flour (Allinsons & Priors stonegruond organic white), yeast, salt, water, extra-virgin olive oil, garlic and Olives or Sun dried tomato |
Milk Loaf
Milk has been traditional ingredient in bread for centuries. Milk creates a loaf with a soft light texture, and delicate sweet flavour – it is not unlike a light unsweet brioche in style. It is an ideal introduction to real bread, especially for children and teenagers! Ours love it as sandwiches and toasted for breakfast – great with our homemade jam! Ingredients: Strong white flour, milk, salt, baker’s yeast, unsalted butter |
Pain de Campagne
(White sourdough loaf) : This simple, tasty, naturally fermented wheat bread is a classic French Country loaf. We use our own sourdough starter, sometimes called leaven. The loaf is made mostly with white flour with some wholemeal bread flour to give added depth. It has an open texture with holes of various sizes. Great buttered and really great toasted. Ingredients: Flour, water, salt and lots of time |
Both these rye breads baked using a whole rye sourdough starter. They are nutritious ‘foods’ in their own right; look up the considerable health benefits of rye online (see our Links page). ut also great as an open sandwich, Scandinavian style, wonderful with cheeses and pickles or pastrami as in the traditional New York sandwich. But also English style, toasted with marmalade at breakfast. The breads taste better on day two and are incredibly long lasting. Give them a go; we’re sure you’ll be converted..
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