Events and News at Long Crichel
We are very pleased to announce that 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
Bread Courses 2014
We only have two places left on our bread course for Saturday 19th July
For more information and how to book, please visit the bread course section of our website.
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