Just to give you a taste of what goes on at Cat Lane Bakery I took my camera along the other day. It is now covered in dough!
Yesterday the doughs were prepared for this morning's bake then retarded overnight. The length of the fermentation period allows the flavour of the bread to develop. It also allows lactic acid to form within the dough which helps preserve it and prevents moulds growing as it ages.
The tin loaves stack nine to a tier in the oven while campagnes need slightly more personalised handling... As the bread is taken out we test the internal temperature of the loaf to ensure that it's done... I'm afraid just tapping the bottom to "see if it sounds hollow" is not 100% accurate!blog comments powered by Disqus