a Walsall Bakery
Slow loaf aims to bake “real” bread, with no additives, enzymes, flour enhancers, or any hidden nastiness.
Slow loaf uses traditional methods that have not altered for hundreds of years, using BRITISH wheat.
Slow loaf make two types of bread “Sour dough” and yeasted breads. Sourdoughs are full of health benefits, which may help in maintaining weight, controlling blood sugars, full of vitamins and minerals and is likely to be tolerated by those people that are wheat intolerant. This is due to the long fermentation process of the dough which is any thing up to 72 hours, which ferments away the parts of the wheat that is likely to cause discomfort.
Slow loaf yeasted breads are also made in the traditional way, slowly. The flour and water are allowed time to develop together, then the yeast is added and time is allowed for there relationship to develop, and then finally a small amount of salt is added, usually 0.5% of the recipe total. Then the 4 ingredients are left for any thing up to 6 hours to develop flavour and texture, before finally being baked, and then left to cool naturally.
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