Events and News at Long Crichel
We are very pleased to announce that a selection of our bread is now available in our local Waitrose in Wimborne. We are supplying the following loaves:
Malted 5-seed sourdough
Pain D'Auvergne sourdough
100% Rye sourdough
Spelt & rye sourdough
Long fermentation sourdough
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.
Bread Courses 2014
We only have two places left on our bread course for Saturday 31st May.
For more information and how to book, please visit the bread course section of our website.
New Winchester Supplier
Although we are no longer at Winchester Market, you can still buy our bread in Winchester. We are thrilled to say that our bread is now available at Cupboard of Health.
To ensure that you get the loaf of your choice, we recommend that you call in advance to place an order. You can contact the shop on 01962 866108 or email: email@example.com
Sarah treks to Kilimanjaro in aid of charity
While most of us spend our summer holiday sunning ourselves on the beach, Sarah our intrepid pastry chef chose to trek to Kilimanjaro, Africa's highest peak. Bonkers you might think but to top it all of Sarah did it in aid of a great cause - The Brain Tumour Charity.
She has raised over £900 and much of this is due to the generosity of Long Crichel customers. Part of the fundrasing was a raffle to win one of our legendary quiches. Congratulations to Mrs Franks from Shafestbury who was the lucky winner.
Great Taste Awards 2013
Back in June, we sent a few of our products up to offices of the Great Taste Awards. In the words of a famous TV show, the judges went away, debilerated and here is their results. We are pleased as punch that the following products all won gold stars. Here's the list with what the judges chose to say:
Malted 5-seed Sourdough
This is a beautiful rustic shaped boule with an open crumb and good chewy texture. The crust has a good thickness and crunch. The combination of seeds gives the bread a multi-layered flavour.
Long fermentation white
This robust white loaf has an excellent appearance. A great example of this type of bread. Judges were pleased to discover that there was a surprising amount of flavour to the bread and liked the contrast in textures beyween the firm, crackling crust and the well risen, open textured crumb.
100% Rye sourdough
Lovely aroma with an even, light texture with excellent caramelly, nutty flavours.
Spelt rye sourdough
A rustic looking dark loaf with an interesting mix of flavours. Its flavour is sweet and well-balanced, and it's texture a good mix of light and chewy.
Apricot, almond and lemon tart
This is a very attractive deep-filled tart with a garnish of flaked almonds. The pastry is crisp and well flavoured. The frangipane is moist and the flavours well balanced
Prune and almond tart
A wonderfully moist filling with plump prunes and a crisp and buttery pastry. The frangipane complements the juicy prunes very well. A most enjoyable tart.
Ham and cheddar quiche
An attractively prepared quiche. Clear use of quality ingredients and a good flavour balance.
These lovely products are available from the bakery, our markets or any of the wonderful shops we supply. We do recommend that if you are after a certain item that you order in advance.
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