Events and News at Long Crichel
New breads launched
We have been hard at work perfecting some new recipes and are thrilled to bits with the results. Our first new bread is the French Country Sourdough. This is a lighter sourdough with great keeping qualities, it has bags of flavour too as we leave it a little longer to prove. We are sure this is going to be a superstar! Our second new bread is our olive and rosemary sourdough. Baked on the floor of our wood fired oven, this bread has a great crust and packs a serious punch in the flavour department. We have also created a large tin version of our long fermentation bread. This bread has long been a favourite amongst our customers and this new style will be perfect for those who prefer a more uniform size. Of course the hedgehog loaf will still be available. Do give us a call today too try.
Christmas range now available
This is our favourite time of the year with the bakery full of smells redolent of christmas. We have 3 stonking products this year to wow you with.
Christmas Muffins - Think of a mince pie with a fluffy sweet sponge encasing the moist filling, instead of pastry, and you hae the xmas muffin. Great sered with a dollop of creme fraiche.
Mince Pies - We start mixing in the autumn to get the richest blend of flavours of Christmas. The filling is suet free: we use grated apples instead. The dried fruit absorbs the juice from the apple during the long maceration period. Seville marmalade, rum and spices give the mincemeat the rich flavour and character. The shortcrust pastry has a little bite but also crumbles in the mouth and is made from 100% organic ingredients.
Christmas cookies - Made with just the right blend of oats, currants, sultanas, orange peel and walnuts, they're brilliant as a night cap with a cool glass of milk.
These can be ordered direct from the bakery or from our market stalls, orders need to be placed by 3.00pm the day before. Alternatively speak to the shop where you buy our products and they will place an order for you.
New outlets in Salisbury
We are very pleased to say that our bread is now available at 3 shops in the Salisbury area. Within the city centre you can find our bread at Waitrose and the newly refurbished Mole Valley Stores (formerly SCATS). Venture a bit out of Salisbury and you will come to the lovely village of Downton. You can find our delicious bread at the newly opened shop - Simply Fresh.
We do still come to Salisbury Market and you'll find us there every Tuesday & Saturday, come rain and shine.
Bread Course - Saturday 25th October
We still have a couple of places left on our bread course. This is a really good day for keen amateur bakers to deelop their skills. It will also give you an unique insight into how a bakery operates.
If you would like any further information or to book, please visit the bread course section of our website.
A selection of our bread is now available in Waitrose, Ringwood, as well as Wimborne. We are supplying the following loaves:
Malted 5-seed sourdough
Pain D'Auvergne sourdough
100% Rye sourdough
Spelt & rye sourdough
Long fermentation sourdough
New job opportunity
We currently have a position for a full time baker to join our team. Please visit our jobs section for more information.
Famous Hedgehog Bread
For years at Long Crichel Bakery, we've cut the crust of our most popular loaf with a hedgehog pattern, so now we've put it on our label. Famous hedgehog bread hadmade with care in our Dorset bakery.
We hope that you like our new look and we would welcome any comments.
Long Crichel on the Radio
We were very pleased to have a little moment of fame as together with our flour supplier Michael Stoate from Cann Mills, Long Crichel Bakery featured on Radio 4.
Interviewed by Louise Champ-Hill for You and Yours, we talked about the rise of artisan baking and how we go about baking our bread. You can listen to the article on iplayer (we're about 17 minutes in) - http://www.bbc.co.uk/iplayer/episode/b02m7fzl/you_and_yours_artisan_bread_nuisance_phone_calls_black_henna_tattoos/
Long Crichel versus Factory Made Bread
Whilst our bread doesn't just taste and look far better than factory made bread. There are also reasons why it is signicantly better nutritionally than factory produced bread. The two are quite simply different products; below are some of the processes used in factory made bread.
- Speed is all. There is no time for fermentation of glutens and yeast
- Roller milling the flour (as opposed to stone ground flour, which we use) uses high pressure and generates high temperatures. The 20 vitamins and minerals present in wheat are reduced by half in roller milling. As a result the government regulations insist that Vitamin B1 and B3, iron and calcium are added to the flour, which only partially replaces the goodness lost in the milling process.
- Pulverising the wheat means it can absorb more water
- Mixing at high speeds beats large amounts of air into the dough
- Double the quantity of yeast is added to make it rise fast. This unfermented yeats may cause the infection Candida Albicans.
- Hard fat is added to factory bread to give it structure
- A range of bread "improvers" provides softness, whiteness and feeds the yeast