Storage & Recipes
We bake our bread on the morning of delivery and (with the exception of our sourdoughs) it is best eaten the same day that you buy it. Store your bread wrapped in a clean tea towel cut side down in a bread bag.
Because our bread has no added emulsifier, enzymes or preservatives, it will not keep as long as breads with these additives (on the plus side, it will not suddenly turn mouldy). After a day or two the bread will be better toasted. If you have any left over it can be turned into breadcrumbs using a food processor and stored in the freezer for use in other recipes.
If you are not going to eat the bread straight away it is best to slice it and freeze it in a freezer bag. You can then remove slices as you need them and defrost them at room temperature.
Traditional sourdough is made in much larger loaves than most breads. This is because the thick crust helps to keep the bread fresher for longer. The larger the loaf, the thicker the crust and the longer the bread will keep. Whereas most breads are best eaten on the day they are baked, sourdough is delicious for several days and can then be toasted or used for croutons for the best part of a week. While the French habit of buying fresh bread every day is necessary for most breads, a large loaf of sourdough is perfect for those who are used to stocking up on groceries once a week.
A Good Bread Knife
Good bread deserves respect. It is well worth investing in a proper big, sharp serrated bread knife. This will ensure that you can cut thin, even slices of bread, particularly when slicing bread with a thick crust like sourdough.
If you find our large sourdough difficult to slice - try cutting it in half and then stand each half cut side down to slice.