Our bakery team recently entered the Baking Association of Australia, South Australia Baking Show and picked up a number of awards including a win for their white sourdough! The awards validate the hard work the team does under the guidance of Head Baker Peter who has led them to success – and which also delivers amazing results for our customers every single day!
Creating an award-winning sourdough takes both time and expertise, requiring over 24 hours from the start to reaching the shelf. It’s also the result of using the best, purest ingredients. For our sourdough these are just flour, water, and salt, naturally leavened with a 15 year old sourdough “mother”.
After mixing the ingredients, the dough is allowed to ferment at room temperature for four hours. It is then hand cut, shaped and placed in a special basket called a banneton where it continues to ferment for an additional four hours.
The bakers take care to keep the dough at the optimal temperature during this stage, to control the behaviour of the bacteria in the mother to deliver the best textures and eating experience. This process is then moderated by keeping the dough overnight at lower temperatures, ready to start baking at 4.30am when the bread is unloaded from the basket, scored and placed in the oven for just a little over half an hour.
Our expert bakers closely monitor this final stage to ensure the perfect bake is guaranteed so that customers can experience an award winning sourdough with a perfect chewy texture inside, a nicely set crispy crust, golden colour, and complex balanced flavour. An award winning, authentic sourdough experience!
