Traditional Breadmaking

All our loaves use a traditional ‘sponge and dough method’ using stoneground flour.

Our sponge and dough method is a simple  process, the sponge is made and allowed to ferment overnight and then the sponge is added when we mix the final dough. This gives the bread long fermentation time, a depth of flavour and a great texture.  We use the sponge and dough method in  our daily bake and also teach this method of breadmaking on our courses. If you want to know more – please ask when you’re next in the bakery.