Soft Sourdough Loaf

Price range: R55.00 through R65.00

All the benefits of a healthy sourdough loaf but with some additives (milk powder, butter, oil and sugar) to make for a softer crust and crumb. A lovely soft sandwhich loaf with the added nuttiness of wholegrain kernels for flavour and texture.

Category:

Description

The soft sourdough loaves take the authentic sourdough recipe and add milk power, sugar, oil and butter to give a soft and slightly sweeter sandwhich loaf. It uses the same kneading and proofing methods with some overnight cold fermentation, so you get the benefits of a sourdough loaf, but with a less crisp and bubbly result. This is closest to your store bought sandwhich loaf in shape and flavour, but without any other nasty additives and E numbers.

White or wholewheat: Stoneground white bread flour and/or Stoneground wholewheat bread flour, spring water, sourdough yeast culture, sea salt (un iodated), Sunflower oil, sugar, butter, Milk powder.

Raisin cinnamon: Stoneground white bread flour and/or Stoneground wholewheat bread flour, spring water, raisins, sourdough yeast culture, cinnamon, sea salt (un iodated), Sunflower oil, sugar, butter, Milk powder.

Pack size:
780g Loaf (long loaf tin)
(860g dough weight +-10% loss occurs during baking)



Additional information

STORING NOTE:

Store well wrapped. Will last up to 4 days. If storing in the fridge, keep well wrapped and use within 3 days as product will get crumbly and dry.

HEATING NOTE: 

Preheat oven to 180°C. Defrost completely before baking.
Bake for about 10 minutes until soft and warm to the touch.
Will get crispy and chewy if overbaked, so don't cook until browned.
You can toast sourdough slices from frozen.

FREEZER NOTE:

All sourdough loaves freeze very well, but they must be fully defrosted before baking as they freeze very solid and won't cook to the centre if baked from frozen. It is recommended that you slice your sourdough before freezing.

Flavour

White, Wholewheat, large cinnamon raisin, small cinnamon raisin

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